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• Item type:Pozycja,

  Natural vs. synthetic astaxanthin: properties, applications and market perspectives

  (Lodz University of Technology Press) Kowalczyk, Dariusz; Niedźwiadek, Katarzyna

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  Astaxanthin (ATX), a red amphiphilic keto-carotenoid, has attracted significant attention in the food and cosmetic industries due to its potent antioxidant properties, being 10 to 1000 times more effective than other natural antioxidants, and offering a wide range of health benefits, including cardioprotective, hepatoprotective, neuroprotective, anti-inflammatory, anticancer and skin-rejuvenating effects. Natural ATX is produced by the microalga Haematococcus pluvialis and accumulates in organisms such as shrimp and salmon that feed on it. At the industrial scale ATX can also be derived from the yeast Xanthophyllomyces dendrorhous (formerly Phaffia rhodozyma). The European Union (EU) approved ATX-rich oleoresin from H. pluvialis as novel food. Other novel dietary sources of ATX include oils from crustacean Calanus finmarchicus and Antarctic krill. Although natural ATX offers various benefits, it faces challenges such as low stability, variability in pigment composition, and, most importantly, a high price. Consequently, a significant portion, about 40%, of the ATX available on the market is synthetic. However, synthetic ATX exhibits weaker antioxidant activity compared to its natural counterpart due to the absence of accompanying bioactive compounds and its differing isomer composition. According to EU regulation 2020/998, synthetically obtained astaxanthin-dimethyldisuccinate is approved as a feed additive for fish and crustaceans. The European Food Safety Authority has set the acceptable daily intake for both natural and synthetic ATX at 0.2 mg/kg body weight. ATX is gaining broader application as new biological properties are discovered, driving market growth.

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  Fructooligosaccharides (FOS) – the hidden treasure of sugar industry

  (Lodz University of Technology Press) Gruska, Radosław Michał; Kunicka–Styczyńska, Alina; Baryga, Andrzej

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  Fructooligosaccharides (FOS) are promising prebiotic nutrients gaining wide acceptance for their health–positive effects upon the intestinal tract, enhanced mineral absorption and metabolism regulation. Even though FOS are traditionally produced from pure sucrose or chicory roots, there is growing interest in the identification of novel sustainable and cost-effective sources. Sugar industry, represents an underused opportunity to become a major supplier of substrates for the production of FOS. Sugar factories can diversify their products while simultaneously embracing the concepts of the circular economy and reinforcing the strategies for population health by valorizing intermediate products and side–streams such as molasses, thick juice, sugar beet pulp and stored beet roots. This review summarizes the structural characteristics and health-beneficial functions of FOS and the latest advances in their enzymatic production assisted by β–fructofuranosidases and fructosyltransferases. It reveals how considered as low value sugar beet–based streams or by–products can be converted into high–value prebiotic materials through biotechnological innovation. Their industrial applications in foods, animal feeds, cosmetics and bioplastics based packaging sectors are provided with regulatory aspects and safety assessments. Looking ahead, integrated biorefinery strategies encompassing the production of FOS and the recovery of pectin and the production of ethanol and other co-products, can create novel economic and environmental possibilities for the sugar industry allowing its recognition as a diversified, health–oriented and sustainable branch beyond the traditional sucrose refining.

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  Sugar beet and beet pulp – a sustainable source of bioactive compounds

  (Lodz University of Technology Press) Kołodziejczyk, Krzysztof; Molska, Magdalena; Gruska, Radosław Michał

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  Sugar beet (Beta vulgaris L.), traditionally cultivated for sugar production, has emerged as a promising source of diverse bioactive compounds with significant health-promoting potential. This review explores the phytochemical profile and biological activities of key constituents found in sugar beet and its by-products, including saponins, betaine, polysaccharides, and polyphenols. These compounds are increasingly valued for their antioxidant, anti-inflammatory, anticancer, antimicrobial and hepatoprotective properties, supporting their integration into functional foods, nutraceuticals and pharmaceuticals. Triterpenoid saponins in sugar beet roots, leaves and pulp demonstrate broad pharmacological activity, notably in immune modulation and cancer suppression. Betaine, highly concentrated in beet molasses and leaves, serves critical roles in methylation processes, osmoregulation and liver protection, while also contributing to cardiovascular health by reducing homocysteine levels. Polysaccharides, particularly from sugar beet pulp, exhibit valuable structural and functional properties for bioplastic development and dietary fiber enrichment, with emerging applications in green biorefineries. Additionally, polyphenols, especially flavonoids and phenolic acids, present strong antioxidant and vascular protective effects, with their extraction increasingly facilitated by eco-friendly technologies. Beyond their health benefits, the valorization of sugar beet by-products aligns with sustainability goals by promoting circular bioeconomy strategies. As research advances in optimizing extraction methods and understanding bioavailability, sugar beet is positioned to become a sustainable and industrially scalable source of high-value bioactive compounds. This underscores its relevance not only in agriculture but also in health and environmental innovation.

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  Sea buckthorn (Hippophae rhamnoides L.) as a source of fatty acids involved in maintaining glucose and lipid homeostasis

  (Lodz University of Technology Press) Korkus, Eliza; Szustak, Marcin; Kamińska, Daria; Pichlak, Marta; Zakłos-Szyda, Małgorzata; Koziołkiewicz, Maria; Gendaszewska-Darmach, Edyta

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  Metabolic diseases such as obesity, type 2 diabetes (T2DM), and nonalcoholic fatty liver disease (NAFLD) are among the most serious health problems worldwide. Researchers are actively exploring novel antidiabetic therapies, particularly those targeting G-protein-coupled receptors (GPCRs) and innovative dietary strategies to mitigate disease symptoms. Sea buckthorn (Hippophae rhamnoides L.) is a potential candidate for supplementing the diet of individuals with metabolic diseases due to its numerous bioactive substances, such as fatty acids, carotenoids, sterols and tocols. Its antidiabetic properties are primarily attributed to its fatty acid content which exerts effects through GPCR-mediated pathways. Among these fatty acids, a monounsaturated palmitoleic acid (POA) beneficially affects metabolic parameters commonly disturbed in metabolic diseases. However, some studies contradict these reports, indicating a correlation between elevated serum POA levels and coronary artery disease, NADFL and T2DM. A key factor contributing to these discrepancies is the isomeric form of POA: cis and trans. Many studies fail to distinguish between these isomers, despite emerging evidence that they may activate distinct signaling pathways, particularly in pancreatic β-cells. This inconsistency underscores the need for further comparative research on the biological activity of POA isomers. Nevertheless, both POA and sea buckthorn oil remain promising dietary components that could support modern nutritional interventions for managing metabolic diseases.

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  A new method for producing dried meat snacks, such as Jerky, with reduced hardness

  (Lodz University of Technology Press) Mostowski, Radosław

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  The key technological process necessary for the production of Jerky-type snacks is drying. Despite its undeniable advantages, a negative consequence of hot air drying is high energy consumption and the rapid drying of the product’s surface, leading to a hard texture that is often unacceptable to some consumers of meat snacks. To eliminate the undesirable hardness resulting from technological processes in the production of dried meat products, ongoing efforts are made to find new solutions that allow for maintaining appropriately low water activity while simultaneously reducing the product’s hardness. The research material included pork tenderloin and the lower part of the beef round. The cleaned and marinated meat was divided into two parts. One part was subjected to traditional drying in an oven with forced air circulation. The other part underwent an experimental production process which included surface roasting, cooling, freezing, and sublimation drying. The change in the jerky production method led to a shift in the proportions of the main ingredients in the dried snacks. Jerky produced using the new experimental method exhibited significantly higher protein content, considerably lower water content and reduced water activity compared to traditionally produced jerky. Based on the obtained sensory evaluation results, beef and pork jerky made using the experimental method received significantly higher ratings in terms of texture and overall palatability, although it had a less intense aroma than jerky produced using traditional methods. An analysis of the hardness of the tested dried meat snacks showed that jerky produced with the experimental method had only about 10% of the hardness value of traditionally made jerky.

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