Search

The use of synthetic pesticides has come under scrutiny, and there has been a subsequent shift toward the investigation of alternative methods for the treatment of plant diseases. One notable advancement in this field is the utilization of porous silicon (PS) powder as a sustainable antifungal agent. The synthesis of PS nanoparticle (PS-NP) powder was carried out using the environmentally friendly ultrasonication process. X-ray powder diffraction, Fourier transform infrared spectroscopy, Raman spectroscopy, UV-VIS absorbance, and photoluminescence were some of the methods used to characterize PS-NPs. The different characterization methods revealed the formation of a nanocrystalline structure possessing a cubic Si crystalline quality. The crystal size of PS-NPs, as determined from X-ray diffractometer data, ranges from 36.67 to 52.33 nm. The obtained PS has a high band gap of 3.85 eV and presents a photoluminescence peak at 703 nm. The antifungal activity of the synthesized PS-NPs was assessed against three molecularly characterized fungi, namely Rhizoctonia solani, Fusarium oxysporum, and Botrytis cinerea, which were obtained from tomato plants. The concentration of PS-NPs at 75 µg/mL exhibited the highest enhancement in growth inhibition percentages as compared to the control group. R. solani had the highest inhibition percentage of 82.96%. In conclusion, the encouraging structural properties and antimicrobial capabilities of PS-NPs pave the way for their application across diverse technological industries. To the best of our knowledge, this is the first in vitro study of PS-NPs to evaluate their fungal control efficiency.

In the current study, we used high-performance liquid chromatography (HPLC) and gas chromatography–mass spectrometry (GC–MS) to investigate and analyze the methanolic extract of Salvia rosmarinus leaves. HPLC analysis showed that the extract revealed a diverse array of polyphenolic compounds, including apigenin, catechin, chlorogenic acid, cinnamic acid, caffeic acid, coumaric acid, daidzein, ellagic acid, ferulic acid, gallic acid, hesperetin, kaempferol, methyl gallate, naringenin, pyrocatechol, quercetin, rutin, syringic acid, and vanillin. Furthermore, three fungal isolates from symptomatic strawberry plants were obtained and identified as Botrytis cinerea (OR116486), Fusarium oxysporum (OR116505), and Rhizoctonia solani (OR116525). The extract’s antifungal activity was evaluated at concentrations of 0, 50, 150, 200, and 300 µg/mL. At 200 µg/mL, the extract showed growth inhibition percentages of 74.56, 58.19, and 56.67% for R. solani, F. oxysporum, and B. cinerea, respectively, while at 300 µg/mL, all the tested fungi were completely suppressed. The GC–MS analysis revealed that the major compounds of the methanolic extract identified based on their retention times and relative peak areas (%) included β-caryophyllene (12.06%), germacrene d (13.55%), caryophyllene oxide (3.13%), methyl palmitate (5.26%), hexadecanoic acid (4.9%), and methyl stearate (6.02%). These results show rosemary extract’s potential as a source of natural antifungal agents against plant photogenic fungi. As a result, it provides a safer alternative to the current protective approaches for plant disease management.

Iron is an essential component for the body, but it is also a major cause for the development of many diseases such as cancer, cardiovascular diseases, and autoimmune diseases. It has been suggested that a diet rich in meat products, especially red meat and highly processed products, constitute a nutritional model that increases the risk of developing. In this context, it is indicated that people on an elimination diet (vegetarians and vegans) may be at risk of deficiencies in iron, because this micronutrient is found mainly in foods of animal origin and has lower bioavailability in plant foods. This article reviews the knowledge on the use of leghemoglobin and plant ferritin as sources of iron and discusses their potential for use in vegetarian and vegan diets.

The microbiological characteristics of the grapes are made up of a wide variety of microorganisms, including filamentous fungi. Their presence in grapes is traditionally associated with deterioration in quality. The health of the grapes is very important for obtaining quality wine. The objective of this study was to investigate the diversity of mycobiota on the surface and inside of different grapevine varieties at harvest time in the temperate climate of Slovakia and to identify potentially pathogenic isolates of Aspergillus and Penicillium producing selected mycotoxins. During the 2021 grape harvest, grapes were collected from the Small Carpathians wine region. Eleven grape samples were analyzed by the plating method and plating method with surface disinfection. Emphasis was placed on Aspergillus and Penicillium species because of their importance in mycotoxin production. Of the 605 fungal strains detected, 11 genera were identified in the exogenous mycobiota. The most common and abundant genera were Alternaria and Botrytis. In the genus Aspergillus, A. section Nigri is the most abundant, while in the genus Penicillium, P. raistrickii reached the highest frequency and abundance. Of the 379 strains detected and identified from the endogenous mycobiota, the most common genera were again Alternaria and Botrytis and the most abundant genus was Botrytis. Penicillium species were detected in 17% of all fungi found, with P. raistrickii dominating. The A. section Nigri reached only 4% of the relative density of all isolates. Potentially toxigenic Aspergillus and Penicillium species were tested for toxinogenity by thin layer chromatography. The most important mycotoxin-producing species found were A. section Nigri but without ochratoxin A production.

Plant-based foods are becoming an increasingly frequent topic of discussion, both scientific and social, due to the dissemination of information and exchange of experiences in the media. Plant-based diets are considered beneficial for human health due to the supply of many valuable nutrients, including health-promoting compounds. Replacing meat-based foods with plant-based products will provide many valuable compounds, including antioxidants, phenolic compounds, fibers, vitamins, minerals, and some ω3 fatty acids. Due to their high nutritional and functional composition, plant-based foods are beneficial in acute and chronic diseases. This article attempts to review the literature to present the most important data on nutrients of plant-based foods that can then help in the prevention of many diseases, such as different infections, such as coronavirus disease, pneumonia, common cold and flu, asthma, and bacterial diseases, such as bronchitis. A properly structured plant-based diet not only provides the necessary nutrients but also can help in the prevention of many diseases.

St. John’s wort (Hypericum perforatum) is a medicinal plant with a rich history of traditional use. It has been shown to possess a range of beneficial health properties, including antioxidant and anti-inflammatory activities. In this study, the content of flavonoids and the antioxidant activity of commercially available dried and wild-grown samples were analyzed using the LC–MS/MS method. In addition, these samples were evaluated for their functional constituents, such as phenolic acids (ferulic, caffeic, chlorogenic, and gallic acids), quercetin, rutin, pseudohypericin, and hypericin using the liquid chromatography tandem mass spectrometry method. The most important antioxidant constituents in the samples analyzed were polyphenols with chlorogenic acid as the predominant compound. The content of the most important biocomponents with antidepressant activity was also analyzed. The results suggest that wild plants exposed to more stress factors have higher amount of compounds with antidepressant effects than plants grown in controlled conditions.

The growing world population necessitates the implementation of appropriate processing technologies for edible insects. The objective of this study was to examine the impact of distinct drying techniques, including convective drying at 70 °C (70CD) and 90 °C (90CD) and freeze-drying (FD), on the drying kinetics, physical characteristics (water activity, color), chemical characteristics (chemical composition, amino acid profile, oil properties, total polyphenol content and antioxidant activity, mineral composition, FTIR), and presence of hazards (allergens, microorganisms) of blanched yellow mealworm larvae. The freeze-drying process results in greater lightness and reduced moisture content and water activity. The study demonstrated that the freeze-dried insects exhibited lower contents of protein and essential amino acids as compared to the convective-dried insects. The lowest content of total polyphenols was found in the freeze-dried yellow mealworm larvae; however, the highest antioxidant activity was determined for those insects. Although the oil isolated from the freeze-dried insects exhibited the lowest acid and peroxide values, it proved to have the lowest PUFA content and oxidative stability. All the samples met the microbiological criteria for dried insects. The results of the study demonstrate that a high temperature during the CD method does not result in the anticipated undesirable changes. It appears that freeze-drying is not the optimal method for preserving the nutritional value of insects, particularly with regard to the quality of protein and oil. [ABSTRACT FROM AUTHOR]

Unconventional protein sources are currently extensively studied as food ingredients. This study aimed to evaluate the effect of 1.5% and 3% field cricket powder (GB) and 2–8% of its mixture (1:1) with spirulina powder (S) on the nutritional value, physicochemical properties, and sensory characteristics of corn extrudates. Additionally, 2% baking powder (BP) was added to assess its impact on the properties of the enriched extrudates. The results showed that both GB and GB + S improved nutritional value, with protein content increasing by up to 46% and higher levels of essential amino acids, particularly leucine and valine. However, these ingredients decreased the expansion ratio (by up to 15%), colour lightness (by up to 30%), and yellowness (by up to 47%) and increased the hardness (by up to 25%) of the corn extrudates. The S addition positively influenced product storage stability but decreased its sensory acceptance, especially aroma and taste. The BP addition mitigated the negative effects of higher GB and GB + S concentrations, particularly on sensory characteristics. In conclusion, incorporating up to 6% of the GB + S mixture provides a higher protein content with only minor changes to the product's characteristics compared to GB. Ratings exceeding 4.2 points indicate the good acceptability of these snacks. [ABSTRACT FROM AUTHOR]

The results of studies published in recent years indicate the broad biological activity of potato juice (PJ), which is a byproduct of the starch production process. Among the most frequently described activities are anti-inflammatory, antioxidant, and cytotoxic effects. Nevertheless, this waste juice is produced by the processing of many varieties of potatoes with different proportions, which does not allow to conclude on the biological activity of individual varieties. This article is a report on the antioxidant activity of PJ from seven selected potato varieties, their profile of polyphenolic compounds, and the content of glycoalkaloids (GAs). The use of similar cultivation conditions allowed to eliminate the influence of environmental factors on the content of the analyzed compounds. The influence of PJ on the growth of probiotic, commensal, and pathogenic bacteria was also assessed. It was shown that the varieties significantly influenced the differences in antioxidant activity as well as the content of GAs, but despite the observed differences, none of them showed antimicrobial activity. Therefore, it can be concluded that an appropriately selected variety will make it possible to obtain PJ that will be characterized by high antioxidant activity and, at the same time, will be safe from the toxicological point of view.

“Bryndza” cheese is an important Slovak traditional regional product. New knowledge on the role of microorganisms involved the “Bryndza” ripening process may provide valuable data on its quality and safety. In our study, the “Bryndza” made from pasteurized ewes milk was studied towards total count of bacteria, coliforms bacteria, enterococci, lactic acid bacteria, and microscopic filamentous fungi. All those groups of microbiota were detected using classical microbiological methods and identified using mass spectrometry. A total of 3,758 isolates were identified with score higher than 2.00. Altogether, 13 families, 24 genus, and 44 species of microbiota were identified in Slovak cheese “Bryndza.” The most often isolated species were yeasts Yarrowia lipolitica and Dipodascus geotrichum and the lactic acid bacteria Lactobacillus paracasei subsp. paracasei.

This study was designed to investigate chemical and antioxidant properties, as well as the antimicrobial and antibiofilm behaviour of Cinnamomum cassia essential oil (CCEO). MALDI-TOF MS Biotyper mass spectrometry was applied to evaluate the biofilms of Stenotrophonomonas maltophilia and Bacillus subtilis, while the antibiofilm ability of CCEO was assessed on wooden and glass surfaces. The antimicrobial activity by disc diffusion method, microdilution method, and vapour phase for two biofilm-producing bacteria and three Penicillium spp. were used. Antimicrobial and antibiofilm properties were assessed using the agar microdilution protocol. The vapour phase of Penicillium citrinum, P. crustosum, P. expansum, S. maltophilia, and B. subtilis on bread, carrot, potato, sweet potato, and apple in situ was studied. Specific molecular variations related to the biofilm formation and genetic analogies were evaluated with MSP spectra dendrograms of S. maltophilia and B. subtilis profiles were grown on different days. The results of disc diffusion and broth diffusion methods showed that CCEO was strongly effective against all tested microorganisms and the vapour phase method was effective and active against all Penicillium spp., but not strongly effective against bacteria in food preservation of food matrices.

Leaf rust caused by the fungus Puccinia recondita f. sp. tritici is one of the most dangerous diseases of common wheat. Infections caused by fungal pathogens reduce the quantity and quality of yields of many cereal species. The most effective method to limit plant infection is to use cultivars that show rust resistance. Genetically conditioned horizontal-type resistance (racial-nonspecific) is a desirable trait because it is characterized by more stable expression compared to major (R) genes that induce racially specific resistance, often overcome by pathogens. Horizontal resistance is conditioned by the presence of slow rust genes, which include genes Lr34 and Lr46. This study aimed to identify markers linked to both genes in 64 common wheat lines and to develop multiplex PCR reaction conditions that were applied to identify both genes simultaneously. The degree of infestation of the analyzed lines was also assessed in field conditions during the growing season of 2017 and 2018. Simple sequence repeat anchored-polymerase chain reaction (SSR-PCR) marker csLV was identified during analysis in line PHR 4947. The presence of a specific sequence has also been confirmed in multiplex PCR analyses. In addition to gene Lr34, gene Lr46 was identified in this genotype. Lines PHR 4947 and PHR 4819 were characterized by the highest leaf rust resistance in field conditions. During STS-PCR analyses, the marker wmc44 of gene Lr46 was identified in most of the analyzed lines. This marker was not present in the following genotypes: PHR 4670, PHR 4800, PHR 4859, PHR 4907, PHR 4922, PHR 4949, PHR 4957, PHR 4995, and PHR 4997. The presence of a specific sequence has also been confirmed in multiplex PCR analyses. Genotypes carrying the markers of the analyzed gene showed good resistance to leaf rust in field conditions in both 2017 and 2018. Research has demonstrated that marker assisted selection (MAS) and multiplex PCR techniques are excellent tools for selecting genotypes resistant to leaf rust.

The current study was designed to enhance the functionality of white bread by replacement of wheat flour with different levels (1%, 2%, 5%, and 8%) of grape seeds micropowder (GSMP) with nanosized particles (10 µm). Chemical composition of GSMP, volume and sensory attributes, evaluated with the panel of evaluators and an electronic nose (e-nose) and an electronic eye (e-eye) were investigated in the tested breads. It has been found out that GSMP contained appreciable amounts of flavonoids including catechin, epicatechin, gallic acid and minerals especially, Ca, K and Mg. The data from rheological analysis showed that the addition of GSMP (mainly at 5% and 8% levels) to the wheat flour had a positive effect on dough manifesting with rheology by increased dough stability. The volume of the experimental breads (above 1% concentration) was demonstrably declined (P < 0.0001) in comparison with the control bread. Sensory rating revealed that the bread fortified with 1% GSMP was judged by the consumer panelists as the most acceptable with the highest scores for all quality attributes which was also confirmed by the data of e-nose and e-eye. Our results suggest for the first time that 1% GSMP addition appears to be a promising functional ingredient to improve bread with required qualitative and sensory properties.

This article focused on the content of lycopene in fresh and dried tomatoes and tomato pomace, as well as in tomato paste at different harvest times (harvest 1 – August and harvest 2 – September). The lycopene content of tomatoes and tomato products was evaluated by using high-performance liquid chromatography (HPLC). The results showed that the highest content of lycopene was estimated in the tomato paste independent of the time of harvest (211.73 mg/100 g dm in August and 184.29 mg/100 g dm in September) and the lowest content in fresh pomace (20.45 and 16.11 mg/100 g dm in August and September, respectively). Good sources of lycopene are tomato by-products, in particularly dried tomato pomace (25.11 mg/100 g dm – harvest 1 and 19.30 mg/100 g dm – harvest 2). This study showed that tomato waste can be considered as a promising source of lycopene for the production of functional foods.

A number of studies have shown that the greater the genetic diversity of parental lines, the greater the heterosis effect. Genetic or phenotypic variation can be estimated by genotype testing on the basis of the observations obtained through prediction (a priori) or the observations and studies (a posteriori). The first method uses data such as the genealogy of a given subject and the information about its geographical origin. The second method is based on the phenotypic observation and studies, as well as on the molecular research. The development of molecular genetics and genotype testing methods at the DNA level has made it possible to rapidly assess the genetic variability regardless of the modifying effect of the environment. The aim of this study was to determine the relationship between the degree of relatedness and the DNA polymorphism (determined using AFLP, RAPD, and SSR markers) of inbred maize lines and the effect of hybrid-form heterosis. Our analysis demonstrated that the parental components for heterosis crosses can be selected on the basis of the genetic similarity determined using the molecular SSR markers and the Jaccard, Kluczyński, Nei, and Rogers coefficients. Molecular AFLP markers proved less useful for selecting the parental components, but may be used to group lines with incomplete origin data. In the case of the RAPD markers, no clear relationship between genetic distance and the heterosis effect was found in this study.

In recent years have seen increasing percentage of the elderly in the overall population. This has driven the attention to the lifestyle factors that influence the health and quality of life of this social group, including their nutrition and physical activity. Universities of the Third Age (U3A) are a valuable platform for the dissemination and broadening of the knowledge related to these topics. The nutritional habits of 61 U3A students in Poznań were evaluated on the basis of a modified KomPAN questionnaire. Their nutritional status was determined using the body mass index (BMI) and waist to hip ratio (WHR) indices. Nearly half of the respondents were overweight and 16% had first degree obesity. The WHR index in women was on average 0.8, while in men it was 1.01. Only 13% of the students declared regular eating, with 60% consuming 4-5 meals a day. Women were found to eat snacks between meals more often than men. It was also found that the majority of the elderly do not add salt to ready meals or sweeten beverages with sugars. Taking into account the observed nutritional problems and the occurrence of improper eating habits of the elderly, it is recommended to continue the education on the prevention of common diet-related diseased.

In the modern times of technological development, it is important to select adequate methods to support various food and industrial problems, including innovative techniques with the help of artificial intelligence (AI). Effective analysis and the speed of algorithm implementation are key points in assessing the quality of food products. Non-invasive solutions are being sought to achieve high accuracy in the classification and evaluation of various food products. This paper presents various machine learning algorithm architectures to evaluate the efficiency of identifying blackcurrant powders (i.e., blackcurrant concentrate with a density of 67 °Brix and a color coefficient of 2.352 (E520/E420) in combination with the selected carrier) based on information encoded in microscopic images acquired via scanning electron microscopy (SEM). Recognition of blackcurrant powders was performed using texture feature extraction from images aided by the gray-level co-occurrence matrix (GLCM). It was evaluated for quality using individual single classifiers and a metaclassifier based on metrics such as accuracy, precision, recall, and F1-score. The research showed that the metaclassifier, as well as a single random forest (RF) classifier most effectively identified blackcurrant powders based on image texture features. This indicates that ensembles of classifiers in machine learning is an alternative approach to demonstrate better performance than the existing traditional solutions with single neural models. In the future, such solutions could be an important tool to support the assessment of the quality of food products in real time. Moreover, ensembles of classifiers can be used for faster analysis to determine the selection of an adequate machine learning algorithm for a given problem. [ABSTRACT FROM AUTHOR]

The main challenge of agriculture in the 21st century is the continuous increase in food production. In addition to ensuring food security, the goal of modern agriculture is the continued development and production of plant-derived biomaterials. Conventional plant breeding methods do not allow breeders to achieve satisfactory results in obtaining new varieties in a short time. Currently, advanced molecular biology tools play a significant role worldwide, markedly contributing to biological progress. The aim of this study was to identify new markers linked to candidate genes determining grain yield. Next-generation sequencing, gene association, and physical mapping were used to identify markers. An additional goal was to also optimize diagnostic procedures to identify molecular markers on reference materials. As a result of the conducted research, 19 SNP markers significantly associated with yield structure traits in maize were identified. Five of these markers (28629, 28625, 28640, 28649, and 29294) are located within genes that can be considered candidate genes associated with yield traits. For two markers (28639 and 29294), different amplification products were obtained on the electrophorograms. For marker 28629, a specific product of 189 bp was observed for genotypes 1, 4, and 10. For marker 29294, a specific product of 189 bp was observed for genotypes 1 and 10. Both markers can be used for the preliminary selection of well-yielding genotypes. [ABSTRACT FROM AUTHOR]

Ten leading wheat cultivars originating from the Plant Breeding and Acclimatization Institute (IHAR) - National Research Institute (Poland) and the Department of Gene Bank (Czech Republic) were used to establish a field experiment in 2017 and 2018 at the Dłoń Experimental Farm. The analyzed wheat genotypes were characterized by diversified field resistance to leaf rust. Jubilatka, Thatcher and Sparta were the most resistant cultivars in field conditions in both 2017 and 2018. The aim of the work was to identify the Lr11, L13, Lr16 and Lr26 genes encoding resistance to leaf rust using molecular SSR markers (wmc24, wmc261, Xgwm630, Xwmc764 and P6M12) and to develop multiplex PCR conditions to accelerate identification of these genes. Markers of three leaf rust resistance genes have been identified simultaneously in these cultivars. Jubilatka, Thatcher and Sparta cultivars may serve as a good source of the analyzed leaf rust resistance genes. In addition, multiplex PCR conditions have been developed for the simultaneous identification of the Lr11 and Lr16 and Lr11 and Lr26 gene pairs.

Potato juice is a by-product in the production of starch from potato tubers. However, published studies indicate that it is a source of bioactive compounds with antioxidant and anti-inflammatory effects. The use of health-promoting additives may, however, affect the quality of the fresh final product as well as the stored one. Water behavior is one of the parameters whose analysis allows for the monitoring of the shelf life of products. Therefore, the research reported in this paper was aimed at investigating the effect of replacing wheat flour with spray-dried potato juice (SDPJ) at 2.5%, 5% and 7.5% on water behavior during bread staling. 1H Nuclear Magnetic Resonance (NMR) was used to analyze the impact of SDPJ on the dynamics of water in bread crumb. The NMR analyzes revealed that 7.5% addition of SDPJ resulted in an increased ratio of bound to bulk water (decreased T1 spin-lattice time) and decreased mobility of bulk water (decreased T22 spin-spin time). The enriched breads also showed different dynamics of water during storage, however, in each of the analyzed variants a slight increase in T1 was noted. It has also been shown that enrichment of bread in SDPJ accelerates the evacuation of water from the polymer network.

Plant essential oils have bacteriostatic activity in very low concentrations, thus they can be used as natural preservative in food products. The aim of this work was to understand the inhibitory and non-bactericidal effects of essential oils in low concentrations. To meet this aim some physical and biochemical properties of two P. orientalis strains isolated from food probes were investigated under the influence of plant oils. Control probes - without oils - played an important role in our investigations because P. orientalis is not a well-known and described species. Thus, these results allow us to gain additional knowledge about bacteria from P. orientalis species. The obtained results are proof that under the influence of oils, bacteria lose their ability to move, change their morphology, and also reduce their metabolic activity. However, they do not die, and properties such as the ability to produce ammonia, the ability to production of indole from the amino acid tryptophan as well as the ability to assimilation of saccharides are maintained.

Potato juice (PJ), commonly considered a burdensome waste, is rich in various compounds with bioactive properties. It has long been considered a remedy for gastric problems in traditional folk medicine. If valorization of PJ through implementation in the production of functional foods is to be considered, stabilization methods must be developed to allow long-term storage of this seasonal product. It is important that such methods are chosen with regard to their effect on the bioactive value of the obtained product. In this study, the impact of four stabilization methods on the antioxidant and cytotoxic activities of PJ was investigated. Elevated temperatures were used in thermal deproteinization used to obtain DPJW (deproteinated potato juice water) and spray-drying of FPJ (fresh potato juice) that resulted in SDPJ. Freeze drying and cryoconcentration were the low temperature processing methods that yielded PJL (potato juice lyophilisate) and CPJ (cryocorncentrated potato juice), respectively. All processed materials were characterized chemically and compared with raw materials in terms of phenolic compounds content, antioxidant activity as well as cytotoxicity to human tumor cells isolated from the gastric mucosa (Hs476T cell line), colon (Caco-2 and HT-29 cell lines), and normal cells isolated from the small intestine and colon epithelium (IEC-6 and NCM460 cell lines). It was stated that high-temperature processes – thermal deproteinization and spray-drying – yielded products with increased antioxidant potential (TEAC) that also showed increased cytotoxic activity towards intestinal cancer cells. At the same time the cytotoxicity towards normal cells remained on par with that of fresh PJ (IEC-6 cells) or decreased (NCM460 cells). Thermal deproteinization significantly decreased the content of glycoalcaloids in the juice, while spray drying did not have such an effect. The two low-temperature processes investigated – cryoconcentration and freeze drying – did not affect the PJ cytotoxic activity towards any of the cell lines used in the tests, whereas they did affect the antioxidant properties and glycoalcaloids content of PJ.

The growing interest in insects as food ingredients on the one hand is controversial, on the other is in line with the recommendations of international organizations, such as the Food and Agriculture Organization of the United Nations. Crickets, as well as cricket powder (CP), are a source of high quality protein, fat, vitamins and minerals. This paper analyzes the impact of CP additive (2%, 6% and 10%) on the nutritional value and consumer acceptance of enriched pâtés. It was shown that the CP additive significantly increases the content of protein, fat and minerals. It also changes the color of the product, which is darker (lower L* value), and the color balance is shifted towards the blue. Consumer assessment showed that the 2% CP additive allows to obtain a product of high attractiveness for consumers.

The aim of the study was to identify the Pm2, Pm3a, Pm4b and Pm6 genes and to develop multiplex PCR reaction conditions to reduce time and limit analysis costs. The following molecular markers were used for gene identification: Xcfd81, Whs350 and Xgwm205 (for Pm2), Pm3a (for Pm3a), STS_241 and Xgwm382 (for Pm4b), NAU/BCDSTS 135-2 (for Pm6). Plant material consisted of 7 popular European wheat varieties from the wheat collection at the Department of Genetics and Plant Breeding of the Poznań University of Life Sciences. The field experiment was established in 2017 and 2018 on 10 m2 plots in a randomized complete block design in three replicates in the Dłoń Agricultural Experimental Farm of the Poznań University of Life Sciences (51°41’23.835”N 017°4’1.414”E). The analyses demonstrated that the accumulation of all identified Pm genes was found in the Assosan variety. The accumulation of the Pm2, Pm4b and Pm6 genes was found in Atomic, Bussard, Lear, Sparta, Tonacja and Ulka varieties. The work also involved developing multiplex PCR conditions for Xcfd81 and STS_241 and Xcfd81 and Xgwm382 primer pairs, allowing the simultaneous identification of the Pm2 and Pm4b genes.

Featured Application: The addition of edible insects to crackers in an amount of 5% improved the nutritional profile compared to the control sample. The crackers with edible insect powder were evaluated as acceptable, but some evaluators felt a foreign taste and aroma which resembled fish or mushrooms, or bitterness. Crackers with cricket powder addition had the best score (smell—balanced, and pleasant) compared to other samples containing insect powder. This study aimed to determine the physicochemical, nutritional, antioxidant, and sensory properties of crackers with the addition of edible insects. The analyses covered the contents of total dry matter, crude protein, fat and ash; amino acid composition and antioxidant activity (DPPH method); total polyphenol content; mineral compound composition (AAS); caloric value; and sensory profile (aroma, taste, general appearance, overall acceptability) of the durable pastry—crackers supplemented with 5% of powder of edible insects (cricket, mealworm, and grasshopper). Appropriate research methods were used for analyses. Studies have shown that the contents of dry matter, crude protein, fat and all amino acids detected were higher in the samples with the addition of insects compared to the control sample. The highest antioxidant activity was assayed in the sample with the addition of grasshopper powder. The highest content of total polyphenols was determined in the sample with the addition of mealworm. The addition of insects positively affected the content of mineral substances—especially zinc—in the sample with cricket powder addition. The results of this study show that edible insects are an attractive raw material, which can in future expand the assortment of food products available on the market and increase the nutritional benefits of enriched products. [ABSTRACT FROM AUTHOR]