Two approaches to incorporating black alder (BA) bark extractives-derived polyol into a polyurethane (PU) network were studied. In the first case, fractionation of bark extractives with tetrahydrofuran (THF), focusing on isolating the biomass fraction available for obtaining PU elastomers by casting methods using cyclic ethers as a solvent, was employed. Another approach aimed to obtain liquid bio-polyols that could be suitable for producing rigid PU foams. For this purpose, oven-dried crude BA bark water extracts were liquefied with polyethylene glycol (PEG 400) at temperatures of 130–170 °C. The effect of adding sulfuric acid as a catalyst on biomass processing was studied. Wet chemistry, GC, FTIR spectroscopy, analytical pyrolysis (PyGC/MS/FID) and rheological methods were employed to characterize the obtained polyols and insoluble fractions, enabling an assessment of biomass transformation during processing. The resulting THF-soluble fraction comprised 62% of the BA bark extract, mainly consisting of the xyloside form of the diarylheptanoid compound oregonin, along with oligomeric flavonoids and carbohydrates. The THF-insoluble fraction was most enriched with carbohydrate compounds. Moreover, it was observed that the PEG 400-insoluble fractions were predominantly composed of carbohydrate components. The results indicated that the use of sulfuric acid as a catalyst (1–1.5% of solvent) promotes the complete liquefaction of extractives, enabling biomass content in polyols of up to 15–25%. Surpassing the extract content in the starting suspension up to 30% resulted in incomplete liquefaction of biomass. These findings offer valuable insights into tailoring BA bark extractives as building blocks suitable for obtaining PU materials.

Diabetes is a metabolic disease whose prevalence in the world is increasing every year. To improve the life quality of diabetes patients and achieve better treatment results, adjusted food products with lower carbohydrate quantities are necessary. Primarily fructose is used in products for diabetes patients, but fructose increases obesity risk. The aim of the study is to evaluate available scientific articles on potential natural sweeteners for the substitution of fructose in food products for people with diabetes. Natural sweeteners could be a good alternative to fructose, they decrease product glycaemic index and positively influence the health of diabetes patients. Stevia is a plant used in food production for obtaining sweet taste. Glycosides extracted from stevia are food additives, i.e. sweeteners. Stevia decreases sugar levels and improves insulin secretion, it has antibacterial and antioxidative features. The use of stevia in food production causes a bitter aftertaste of products. To disguise the bitter aftertaste, other natural sweeteners are added to stevia. Thaumatin is a sweet protein used in food production. To improve product taste, polyols and other natural sweeteners are added. Polyols are a good alternative for fructose substitution because they slightly influence sugar levels in the blood and they have high chemical thermal stability. Products containing different combinations of several natural sweeteners possess the best sensory features. The research results show that stevioside, rebaudioside, thaumatin, and polyols are good alternatives for fructose substitution in products. To clarify how sweeteners, influence food product features additional researches are necessary.