Grzegorz Tokarczyk

The growing interest in functional food makes looking for new possibilities of enriching products with health-promoting ingredients necessary. One raw material with a very high potential for the food industry is the oyster mushroom (Pleurotus ostreatus), which has a strong antioxidant, antiviral, and anticancer effect. Carp meat (Cyprinus carpio) also has beneficial properties. It is rich in easily digestible protein, vitamins, minerals, and omega-3 fatty acids. This study aimed to evaluate the effect of oyster mushroom addition on the quality of carp burgers, with particular emphasis on the antioxidant effect. The scientific literature produced so far has not focused on the synergy between oyster mushrooms and carp meat. The addition of oyster mushrooms contributed to the increase in antioxidant properties and sensory attractiveness of burgers. The fat content in the finished product was reduced, and the degree of their oxidation was also reduced. The obtained results will contribute to the creation of innovative food products that meet the expectations of consumers looking for healthy food.

The aim of the study was to examine the effect of ultrasonic maceration (U) on the extraction of carnosic acid (CA) and its derivative—carnosol (C)—directly from sage into fish oil, compared to homogenization-assisted maceration (H). It was shown that the ultrasonic maceration process (U) allowed for obtaining a macerate enriched in carnosic acid (CA) and carnosol (C), also containing rosmarinic acid (RA), total polyphenols, and plant pigments, and showing antioxidant properties (DPPH test). There was no unequivocal difference in the efficiency of extracting ingredients from sage into the oil macerate between U and H, with the use of ultrasound in most cases resulting in a greater extraction of C and less extraction of pigments from sage into the macerate than in H. The highest simultaneous contents of CA (147.5 mg/100 g) and C (42.7 mg/100 g) in the macerate were obtained after 60 min of maceration U when using a higher power (320 W). The amount of determined compounds also depended on the concentration of methanol (methanol; 70% methanol) used for the analysis. The maceration U is a simple, safe, “green method” of obtaining active substances, with a reduced number of steps, enabling an interesting application form of CA and C, e.g., for food or cosmetics.