Bioactive Ingredients with Health-Promoting Properties of Strawberry Fruit (Fragaria x ananassa Duchesne).

Strawberries (Fragaria x ananassa Duchesne) belong to the berry group and are characterized primarily by delightful sensory properties. Due to their chemical composition, these fruits are a rich source of bioactive compounds that can modify the metabolic and physiological functions of the body. The aim of this work is to present the current state of research on bioactive ingredients found in these fruits in the context of their health-promoting properties. The paper presents compiled and reviewed data on the content of polyphenolic compounds, organic acids, and vitamins, especially vitamin C, in strawberries. The content of these compounds is influenced by many different factors that are discussed in the paper. It also draws attention to the presence of oxalates and allergenic compounds, which are classified as anti-nutritional compounds of strawberries.

Health Benefits and Risks of Consuming Spices on the Example of Black Pepper and Cinnamon.

The aim of this study is to present the benefits and risks associated with the consumption of black pepper and cinnamon, which are very popular spices in Poland. The article presents the current state of knowledge about health properties and possible dangers, such as liver damage, associated with their consumption. The experimental part presents the results of the research on the antioxidant properties against the DPPH radical, which was 80.85 ± 3.84-85.42 ± 2.34% for black pepper, and 55.52 ± 7.56-91.87 ± 2.93% for cinnamon. The total content of polyphenols in black pepper was 10.67 ± 1.30-32.13 ± 0.24 mg GAE/g, and in cinnamon 52.34 ± 0.96-94.71 ± 3.34 mg GAE/g. In addition, the content of piperine and pepper oil in black pepper was determined, as well as the content of coumarin in cinnamon. The content of piperine in the black pepper samples was in the range of 3.92 ± 0.35-9.23 ± 0.05%. The tested black pepper samples contained 0.89 ± 0.08-2.19 ± 0.15 mL/100 g d.m. of essential oil. The coumarin content in the cinnamon samples remained in the range of 1027.67 ± 50.36-4012.00 ± 79.57 mg/kg. Taking into account the content of coumarin in the tested cinnamon samples, it should be assumed that the majority of cinnamon available in Polish retail is Cinnamomum cassia (L.) J. Presl.

Spices and Seasoning Mixes in European Union-Innovations and Ensuring Safety.

Spices are an important group of food products of great importance in nutrition and food technology. They are mainly used to shape the sensory properties of food in gastronomy, in home cooking, and in industry. Ensuring quality and safety is one of the basic tasks of spice producers. The aim of this review is to present the threats to the consumer related to the presence of spices and seasoning mixes in the diet. Therefore, special attention was paid to such risks as excess sodium chloride (and sodium) in spice mixtures, the use of additives influencing the sensory experience, and irregularities in the labeling of spices and seasoning mixes for the presence of additives and allergens. The threats regarding microbiological safety and the presence of heavy metals, pesticides, plant protection products, as well as synthetic fertilizers and undeclared additives are also presented and the issue of adulteration and lack of authenticity of spices and spice mixtures is discussed. Using data from IJHARS planned inspections and notifications registered in the EU Rapid Alert System for Food and Feed (RASFF) for 2015-2019, as well as the results of own research, an analysis of the risks caused by herbs and spices was carried out. Strategic activities of companies producing spices focus, among others, on improving production and expanding the commercial offer with new, attractive products. The article reviews product and process innovations in spice mixes and the methods of ensuring safety in this group of food products.