During the last decades, many novel techniques of food processing have been developed in response to growing demand for safe and high quality food products. Nowadays, consumers have high expectations regarding the sensory quality, functionality and nutritional value of products. They also attach great importance to the use of environmentally-friendly technologies of food production. The aim of this review is to summarize the applications of PEF in food technology and, potentially, in production of functional food. The examples of process parameters and obtained effects for each application have been presented.

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Edible insects are gaining attention as a novel food; however, studies with their use in food are still limited. This study aimed to determine the chemical composition, physical parameters, sensory acceptance, and biological properties of muffins enriched with different levels of cricket (Gryllodes sigillatus) and mealworm (Tenebrio molitor) flours. The approximate composition was analyzed, along with the physical and textural properties, color, and consumer acceptance. Moreover, the antioxidant properties, starch digestibility, and glycemic index were determined in vitro. As we expected, the protein content in muffins supplemented with insect flour increased, while the carbohydrates content decreased. Moreover, the total phenolic content and antioxidant capacity against ABTS·+ and DPPH· increased correspondingly as the percentage of insect flour in the muffins increased. The estimated glycemic index was lower for the fortified muffins than the control (p < 0.05). Additionally, enriched muffins were accepted by consumers, and their taste positively surprised respondents (p < 0.05). Therefore, the results obtained are satisfactory as regards the use of insects for the supplementation of traditional products, and further research into the addition of insects to other nutrient matrices is needed. Furthermore, examining the effect of insect addition on in vivo food biological activity is highly desirable.

The chemical composition of three Silphium species in the aspect of the possibility of their use for various purposes has been evaluated. The plant material of three Silphium species (S. perfoliatum, S. trifoliatum and S. integrifolium) was acquired from cultivation located in eastern Poland. The vegetative propagating material consisted of seeds and rhizomes. Content of protein (up to 22.9% in leaves of S. perfoliatum), amino acids (aspartic acid—up to 12.0%, glutamic acid—up to 9.5%, and leucine—up to 9.4%), fat (up to 4.2% in inflorescences of S. perfoliatum), cellulose (up to 42.9% in stems of S. trifoliatum), water-soluble sugars (up to 26.7% in rhizomes of S. perfoliatum) and mineral substances (ash up to 20.9% in stems of S. integrifolium, with significant levels of elements such as K, Ca, Mg, Fe, Mn) in the tested Silphium species can be an important criterion determining a positive evaluation of these plants as sources of alternative raw materials. The conducted research is meant to draw attention to the possibility of use of the biomass of three Silphium species as a potential source of ecological and renewable raw material for food, pharmaceuticals, feed and possibly also for energy generation purposes.

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