INTRODUCTION

In recent decades, the study of biologically active compounds in food, nutrition and related products has risen to the forefront of scientific research. These compounds – ranging from polyphenols and carotenoids to bioactive peptides and phytochemicals – play critical roles in health, disease prevention, food quality, and sensory properties. The international conference series Biologically Active Compounds in Food (BACIF), entering its fourth edition, has consistently provided a dynamic interdisciplinary platform for researchers, practitioners and industry experts to exchange insights, present novel findings and foster collaborations.

The first BACIF conference was held at the Faculty of Biotechnology and Food Sciences at Lodz University of Technology in October 2015 with over 80 participants from across the globe and it has been expanded there every second year before the disruptions posed by the COVID-19 pandemic.

BACIF 2025 was built on the legacy of previous editions by taking place on June 9–10, 2025, in Lodz, Poland. This edition was particularly notable as it coincided with the 75th anniversary of the Faculty of Biotechnology and Food Sciences and the 80th anniversary of Lodz University of Technology. The conference addressed themes at the intersection of food, nutrition, health and beauty, and featured plenary lectures delivered by international experts specializing in carotenoids, functional foods, biocontrol, priming and polyphenols.

This multi-authored monograph collects the contributions presented during BACIF 2025 (and selected earlier works), spanning experimental, theoretical and applied research on biologically active compounds. It aims not only to document the state of the art but also to stimulate future research directions, promote interdisciplinary dialogue and strengthen the links between academic inquiry and industrial application.

CONTENTS

1.	Comparative study on the optimization of phycobiliprotein isolation from Arthrospira platensis (spirulina) using mechanical, freeze-thaw, and enzymatic methods	Łukasz Byczyński, Dominik Sikora	........................................................................................	7
2.	Fructooligosaccharides (FOS) – the hidden treasure of sugar industry	Radosław Michał Gruska, Alina Kunicka–Styczyńska, Andrzej Baryga	........................................................................................	16
3.	Sugar beet and beet pulp – a sustainable source of bioactive compounds	Krzysztof Kołodziejczyk, Magdalena Molska, Radosław Michał Gruska	........................................................................................	32
4.	Sea buckthorn (Hippophae rhamnoides L.) as a source of fatty acids involved in maintaining glucose and lipid homeostasis	Eliza Korkus, Marcin Szustak, Daria Kamińska, Marta Pichlak, Małgorzata Zakłos-Szyda, Maria Koziołkiewicz, Edyta Gendaszewska-Darmach	........................................................................................	45
5.	Natural vs. synthetic astaxanthin: properties, applications and market perspectives	Dariusz Kowalczyk, Katarzyna Niedźwiadek	........................................................................................	57
6.	A new method for producing dried meat snacks, such as Jerky, with reduced hardness	Radosław Mostowski	........................................................................................	69
7.	Yoghurt starter cultures as a source of bioactive bacteria: influence of inoculum type on syneresis and bacterial content of the final product	Klaudia Miłak, Lidia Piekarska-Radzik, Agnieszka Papiewska, Elżbieta Klewicka	........................................................................................	81
8.	Polyol sweeteners and platelet activation: implications for cardiovascular risk	Marcin Szustak	........................................................................................	92
9.	Lactate – food component, oncometabolite or master regulator of cellular metabolism	Małgorzata Zakłos-Szyda, Maria Koziołkiewicz	........................................................................................	105