Search Results (185)

Amaranth is considered a gluten-free, protein-rich pseudocereal. However, seed dormancy affects the germination rate and production. The aim of this study was to investigate the effects of osmopriming, hydropriming, priming with Algal and chia-seed extract biostimulants, scarification, and different combinations of them on seed germination. The results showed that hydropriming, osmopriming, (at least by 13%), and speed (two days earlier) of germination compared to the control. The same trend was observed, to a lesser extent, for priming with a biostimulant. The production of osmopriming has recently started in France. However, seed priming offers a promising solution to overcome the lack of germination. The aim of this study was to test several priming methods and their impact on amaranth seed germination. An imbibition curve was first established and showed that the first two germination phases were reached at 12 h after imbibition. Duration had no effect on germination compared to the control. In contrast, increasing the rate measurement of polyphenol oxidase (PPO) activity revealed a peak during the first few hours. The largest peak was observed for this. These results suggest growing amaranth by increasing the germination rate. Full article

This study aimed to develop a functional powder using whey and milk matrices, leveraging the protective capacity of chia–alginate hydrogels and the advantages of electrohydrodynamic spraying (EHDA), a non-thermal technique suitable for encapsulating probiotic cells under stress conditions commonly encountered in food processing. A hydrogel matrix composed of chia seed mucilage and sodium alginate was used to form a biopolymeric network that protected probiotic cells during processing. The encapsulation efficiency reached 99.0 ± 0.01%, and bacterial viability remained above 9.9 log₁₀ CFU/mL after lyophilization, demonstrating the excellent protective capacity of the hydrogel matrix. Microstructural analysis using confocal laser scanning microscopy (CLSM) revealed well-retained cell morphology and homogeneous distribution within the hydrogel matrix while, in contrast, scanning electron microscopy (SEM) showed spherical, porous microcapsules with distinct surface characteristics influenced by the encapsulation method. Encapsulates were incorporated into beverages flavored with red fruits and pear and subsequently freeze-dried. The resulting powders were analyzed for moisture, protein, lipids, carbohydrates, fiber, and color determinations. The results were statistically analyzed using ANOVA and response surface methodology, highlighting the impact of ingredient ratios on nutritional composition. Raman spectroscopy identified molecular features associated with casein, lactose, pectins, anthocyanins, and other functional compounds, confirming the contribution of both matrix and encapsulants maintaining the structural characteristics of the product. The presence of antioxidant bands supported the functional potential of the powder formulations. Chia–alginate hydrogels effectively encapsulated L. reuteri, maintaining cell viability and enabling their incorporation into freeze-dried beverage powders. This approach offers a promising strategy for the development of next-generation functional food gels with enhanced probiotic stability, nutritional properties, and potential application in health-promoting dairy systems. Full article

The increasing popularity of “superseeds” such as flax, sesame, amaranth and quinoa as functional foods raises the need for robust analytical methods for authentication purposes. In this work, a standardized workflow for the extraction, characterization and identification of unique peptides that may be used as markers to distinguish superseed species was investigated. Ammonium bicarbonate/urea (Ambi/urea) extraction, sodium dodecyl sulfate (SDS) buffer and trichloroacetic acid (TCA) precipitation were initially implemented and, based on the level and composition of the extracted proteins, the SDS buffer protocol was selected. Electrophoresis analysis revealed consistent protein profiles between biological replicates from each of the eleven seed species, confirming the reproducibility of the SDS buffer protocol. Targeted mass spectrometry successfully identified species-specific peptide markers for six of eleven superseeds investigated, including peptides from conlinins in flaxseed (WVQQAK), 11S globulins in sesame (LVYIER), oleosin in quinoa (DVGQTIESK), agglutin-like lectins in amaranth (CAGVSVIR), as well as cupin-like proteins in poppy seeds (INIVNSQK) and edestins in hemp seeds (FLQLSAER). Moreover, proteome cross-analysis allowed us to disqualify the isomeric peptide LTALEPTNR from 11S globulins present in amaranth and quinoa. However, no reliable markers were identified for chia, canihua, basil, black cumin, and psyllium seeds under current conditions. While this targeted proteomics approach shows promise for superseed authentication, comprehensive method validation and alternative strategies for marker-deficient species are required before routine implementation. Full article

Interest in probiotics has not diminished, and techniques to protect them from the environment in which they are found are constantly being innovated. Spray-drying is the most studied and industrially used technique to encapsulate probiotics. Recently, a new process has been developed in which particle formation, alginate cross-linking, and drying are carried out in a single step. In this study, Bifidobacterium infantis, Bifidobacterium longum, Lactobacillus plantarum, and Lactobacillus rhamnosus were microencapsulated by spray-drying using a cross-linked alginate matrix supplemented with chia seed mucilage (CM) or flaxseed mucilage (FM) as the coating material. All formulations evaluated, supplemented with 0.4% (w/v) of CM or FM, including the control formulation showed high survival rates, varying between 87% and 97%. The viability of microencapsulated probiotics was affected by storage temperature. At 4 °C, viability decreased slightly, and after 90 days, the viable probiotic count ranged from 7 to 11 Log CFU/g of dry powder. Meanwhile, viability did not exceed 4 Log CFU/g of dry powder at 37 °C. Probiotic microencapsulation in cross-linked alginate matrices and chia or flaxseed mucilage by spray-drying is presented as a promising alternative for their protection, potentially improving the long-term stability and efficacy of the probiotic product. Full article

Gels are semi-solid colloidal systems characterized by three-dimensional networks capable of retaining up to 99% of liquid while exhibiting both solid-like and liquid-like properties. A novel biphasic system, the bigel, consists of hydrogel and oleogel, enabling the encapsulation of hydrophilic and lipophilic compounds. Their structure and functionality are influenced by the distribution of gel phases (e.g., oleogel-in-hydrogel or hydrogel-in-oleogel). This study aims to review current trends in polysaccharide-based bigels derived from seeds, vegetable oils and waxes, highlighting their biocompatibility, sustainability and potential food applications. A bibliometric analysis of 157 documents using VOSviewer identified four key thematic clusters: structured materials, delivery systems, pharmaceutical applications, and physicochemical characterization. Principal component analysis revealed strong correlations between terms, while also highlighting emerging areas such as 3D printing. This analysis demonstrated that seed-derived polysaccharides, including chia seed mucilage and guar gum, improve bigel structure and rheological properties, offering sustainable plant-based alternatives. Additionally, innovations such as extrusion-based 3D printing, functional food design, controlled drug release, bioactive compound delivery, and fat replacement are helping to support the further development of these systems. Finally, bibliometric tools remain instrumental in identifying research gaps and guiding future directions in this field. Full article

The challenges associated with climate change have led to the need for pro-environmental behaviors, including the consumption of sustainable novel foods. Despite the importance of sustainable food for the environment, there is still a need to further investigate the psychological determinants of consumer behavior change putatively able to promote the use of novel foods. In line with this, the aim of the present study was to investigate the role of readiness to change (RTC) in shaping the intention to consume sustainable foods (e.g., chia seeds and edible insects). RTC refers to a valuable construct composed of seven different dimensions, namely perceived importance of the problem/change, motivation, self-efficacy, effectiveness of proposed solution, social support, action and involvement, and perceived readiness. In keeping with this, a cross-sectional study was conducted by collecting from 1252 participants through an online and anonymous survey. In line with the aim above, a linear discriminant analysis was performed to explore potential non-linear relationships between RTC and novel food consumption. The results highlighted certain RTC dimensions (e.g., perceived importance of the problem, action, and self-efficacy) able to positively support the intention to consume novel foods (e.g., chia seeds and spirulina algae). In conclusion, the study pointed out evidence regarding psychological determinants in terms of RTC able to improve sustainable behaviors, namely the use of novel foods. In the context of sustainability, the present study represents a groundwork for the implementation of future studies in this field of research as well as the development of future policies aimed at promoting awareness and encouraging the adoption of sustainable eating behaviors. Full article

The growth of plants highly depends on the soil’s water availability and properties. Hydrogels (HGs) have been used for decades to enhance soil water retention, whereas developing eco-friendly and sustainable HGs for agricultural applications is still necessary to ensure water and food security. In this study, renewable and cost-effective HGs were prepared from all-lignocellulose fibers of date palm biomass after carboxymethylation followed by citric acid (CA) crosslinking. HGs showed high equilibrium swelling capacity (EWC%), even in salty media, whereas purified HGs showed about 700–400 EWC% in deionized water. Further, HGs’ effect on germination was studied on Chico III tomato, mint, Basilico red, and chia seeds. The results revealed that HGs enhanced the soil properties, with taller and healthier plants observed in HG-amended soil. FTIR, thermal analysis, and microscope imaging were utilized to evaluate HGs’ and raw materials’ characteristics. The findings in this study support the idea that all-lignocellulose could be used for HG production without separation. Full article

Chia seeds have emerged as a promising natural substitute for eggs in various baked products due to their unique gelling properties and ability to bind ingredients. Their gelling abilities closely mimic the moisture-retention functions of eggs in baked goods. The growing interest in plant-based alternatives creates a larger market for more sustainable foods. However, negative sensory attributes are found in baked goods with high chia seed content. The objective of this research was to explore the acceptance of chia gel as an egg replacer in brownies by documenting changes in product quality and chia functionality as an egg substitute. Brownies were made using Ghirardelli brownie mix, with two applied treatments containing chia gel, replacing 50 and 100 percent eggs (w/w). A sensory evaluation was performed with 120 participants to document their levels of acceptance of five attributes with a five-point hedonic scale: appearance, color, texture, consumer overall opinion, and purchase willingness. There were no significant differences between the 50% (w/w) substitution and control (p > 0.05). A 100% (w/w) substitution showed low acceptance for each attribute except aroma (p < 0.05). Flavor and taste were found to be leading determinants of overall opinion and purchase willingness (p < 0.05). These results highlighted the potential for chia seeds to be a viable alternative when replacing up to half of the egg content in brownies, while still maintaining sensory quality and satisfaction. Future research will explore the rheological properties of chia seed gels and their interaction with macro-/micro molecules in different food systems. Full article

Background/Objectives: Natural compounds represent novel promising alternative treatments for functional gastrointestinal disorders. This multicenter, double-blind, randomized, placebo-controlled, crossover study aimed to evaluate the efficacy and safety of xyloglucan, pea protein, and chia seed powder (XP + CS) in irritable bowel syndrome with constipation (IBS-C). Methods: Sixty patients received twice-daily XP + CS or placebo for 28 days. Following a 28-day washout period, patients switched to the alternative treatment for another 28 days. Efficacy was evaluated using the Bristol Stool Form Scale; a seven-point Likert scale for abdominal pain, bloating, and discomfort; a Visual Analogue Scale for IBS symptom severity; the quality of life (QoL)-IBS questionnaire; Sickness Impact Profile (SIP) score; and serum zonulin concentrations. Adverse events were monitored throughout the study. Results: Compared to the placebo, XP + CS significantly improved stool consistency (p = 0.04 and p < 0.001 at days 15 and 28, respectively), IBS symptoms (p < 0.001 at day 15), QoL (p < 0.001 from day 15 on), and nearly all SIP domains (p < 0.001 at all time-points). Additionally, XP + CS treatment restored serum zonulin concentrations to within normal ranges by day 15. No serious adverse events were reported. Conclusions: This study provides evidence supporting the efficacy and safety of XP + CS in managing IBS-C symptoms. Full article

In this study, hydrogenated fat and butter in traditional puff pastry were partially replaced with vegetable oils from seeds to evaluate their impact on the physicochemical and sensory properties of the final product. The incorporation of vegetable oils led to changes in texture, specifically reducing hardness and chewiness. These modifications influenced the sensory perception of texture in some cases. In terms of color, the addition of vegetable oils reduced luminosity in all reformulated samples compared to the control, while parameters a* and b* were affected by the pigments present in the oils. From a nutritional perspective, this reformulation proved beneficial in reducing total fat content (between 7.34% and 17.19%) and, consequently, the energy value. The inclusion of vegetable oils also led to a decrease in saturated fatty acids, particularly in samples where butter was replaced, while the PUFA content increased (for example, 39.04% in puff pastry with chia oil; 43.04% in puff pastry with poppy oil) as well as the bioactive compounds (vitamin E). Moreover, depending on the oil used, the n-6/n-3 ratio increased compared to the control samples. Regarding sensory evaluation, all reformulated samples were well accepted, with scores above 1. However, across all evaluated parameters, the control samples consistently received higher scores. In conclusion, this study highlights the potential of vegetable oils as a viable alternative to replace traditionally used fats known for their negative health effects. Additionally, the utilization of seed oils derived from agri-food waste contributes to sustainability efforts, aligning with the goals of the 2030 Agenda and promoting innovative applications in the food industry. Full article

Fermented vegetable spreads could offer an opportunity to diversify the range of plant-based foods. The challenge in developing the spreads is to achieve high quality, including stable consistency, consumer desirability and high nutritional value. The aim was to evaluate the application of chia and flaxseed meal for fermented zucchini-cucumber spread production. The effect on the chemical composition, phenolic compound content, antioxidant activity, and sensory quality of the vegetable spread was evaluated. Its color, viscosity, and microstructure were also analyzed using instrumental methods. The meal addition varied from 4.0 to 14.0%. The spread with meal addition had higher fat, protein, ash, and dietary fiber content than the control. Total free phenolic compound content and antioxidant activity also increased, and chia seed meal impacted the parameters more. On the contrary, flaxseed meal improved more the product’s consumer desirability than chia. Both were effective gelling agents that increased viscosity and enhanced product spreadability, and only flaxseed meal showed a masking ability. Its addition reduced the perception and intensity of the bitter, tart, and sour taste. The spread formula consisting of fermented zucchini and cucumber with 9 to 11.5% flaxseed meal addition was the most recommended to achieve the product with high consumer desirability. Full article

The present investigation attempts to evaluate the impact of the dietary inclusion of chia (Salvia hispanica) seed oil (CSO) on the indices of haemato-immunology, metabolic enzymes, and expression of immune-responsive cytokine genes in Labeo rohita (rohu) fingerlings. The responses were observed in a 60-day feeding trial, set up with a total of 180 rohu fingerlings (19.74 ± 0.33 g) randomly allocated to four treatment groups with three replicates each. The groups were fed with a basal diet incorporated with 0%, 1.0%, 2.0%, and 3.0% CSO, denoted as control, CSO (1), CSO (2), and CSO (3), respectively. Significant (p < 0.05) augmentation of hematological indices such as total protein and globulin levels was observed in the group fed a 1.0% CSO-supplemented diet. Serum glucose, cholesterol, triglycerides, and complement reactive protein levels declined, whereas marker anti-oxidative enzymes (SOD, CAT, and GST) and protein metabolic enzymes (ALT and AST) increased (p < 0.05) in the lowest CSO-supplemented group. A significant upregulation of inflammatory cytokine viz. IL-1β, IFN-γ, TNF-α, and TLR22 alongside downregulation of IL-10 was noted in various tissues. The results support the inclusion of 1.0% CSO as a prospective dietary vegan substitute to fish oil in rohu aquaculture. Full article

Sustainability is becoming increasingly important in the world we live in, because of the rapid global population growth and climate change (drought, extreme temperature fluctuations). People in developing countries need more sustainable protein sources instead of the traditional, less sustainable meat, fish, egg, and dairy products. Alternative sources (plant-based, such as grains (wheat, rice sorghum), seeds (chia, hemp), nuts (almond, walnut), pulses (beans, lentil, pea, lupins), and leaves (duckweed), as well as mycoproteins, microalgae, and insects) can compensate for the increased demand for animal protein. In this context, our attention has been specifically focused on duckweed—which is the third most important aquatic plant after the microalgae Chlorella and Spirulina—to explore its potential for use in a variety of areas, particularly in the food industry. Duckweed has special properties: It is one of the fastest-growing plants in the world (in freshwater), multiplying its mass in two days, so it can cover a water surface quickly even in filtered sunlight (doubling its biomass in 96 hours). During this time, it converts a lot of carbon dioxide into oxygen. It is sustainable, environmentally friendly (without any pesticides), and fast growing; can be grown in indoor vertical farms and aquaculture, so it does not require land; is easy to harvest; and has a good specific protein yield. Duckweed belongs to the family Araceae, subfamily Lemnoideae, and has five genera (Lemna, Spirodela, Wolffia, Wolffiella, Landolita) containing a total of approximately 36–38 recognised species. Duckweed is gaining attention in nutrition and food sciences due to its potential as a sustainable source of protein, vitamins, minerals, and other bioactive compounds. However, there are several gaps in research specifically focused on nutrition and the bioaccessibility of its components. While some studies have analysed the variability in the nutritional composition of different duckweed species, there is a need for comprehensive research on the variability in nutrient contents across species, growth conditions, harvesting times, and geographic locations. There has been limited research on the digestibility, bioaccessibility (the proportion of nutrients that are released from the food matrix during digestion), and bioavailability (the proportion that is absorbed and utilised by the body) of nutrients in duckweed. Furthermore, more studies are needed to understand how food processing (milling, fermentation, cooking, etc.), preparation methods, and digestive physiology affect the nutritional value and bioavailability of the essential bioactive components in duckweed and in food matrices supplemented with duckweed. This could help to optimise the use of duckweed in human diets (e.g., hamburgers or pastas supplemented with duckweed) or animal feed. More research is needed on how to effectively incorporate duckweed into diverse cuisines and dietary patterns. Studies focusing on recipe development, consumer acceptance, palatability, and odour are critical. Addressing these gaps could provide valuable insights into the nutritional potential of duckweed and support its promotion as a sustainable food source, thereby contributing to food security and improved nutrition. In summary, this article covers the general knowledge of duckweed, its important nutritional values, factors that may affect their biological value, and risk factors for the human diet, while looking for technological solutions (covering traditional and novel technologies) that can be used to increase the release of the useful, health-promoting components of duckweed and, thus, their bioavailability. This article, identifying gaps in recent research, could serve as a helpful basis for related research in the future. Duckweed species with good properties could be selected by these research studies and then included in the human diet after they have been tested for food safety. Full article

Oral disintegration films (ODFs) offer a convenient alternative for administering active compounds with quick absorption, no need for water, customizable formulation, and promising pharmaceutical applications. This study aimed to develop chia mucilage films as a new polymer to carry vitamin C. Chia mucilage was extracted using the method of immersing the seeds in water, separated by vacuum filtration and using a sieve to remove the mucilaginous gel, then centrifuged and finally freeze-dried, with the mucilage obtained being used to produce films using the casting technique. The formulations included a control and a 1% vitamin C variant, with glycerol as a plasticizer. The produced films showed high solubility, pH close to the oral and a disintegration time of 53.17 s for the formulation with 1% vitamin C. The presence of vitamin C in the polymer matrix, as well as the interactions between them, were confirmed by DSC and FTIR spectra. On the first day of storage, after 1 min of reaction at 30 °C, the vitamin C concentration obtained was 477.50 mg/g, while at 40 °C was 411.28 mg/g. After 35 days of storage, the films showed a reduction in vitamin C concentration. Chia mucilage proved to be a promising polymer in the production of ODFs carrying vitamin C. Full article

The aim of this study was to assess the effect of selected plant additives on changes in the content of fatty acids, lipid quality indicators and mineral composition of yogurts produced from cow’s milk. The analysis included natural yogurts and yogurts enriched with 10% of chia seeds, hulled hemp seeds, quinoa seeds and oat bran. The fatty acid composition, the content of lipid quality indicators and the content of mineral components was varied in all analyzed yogurts. The plant additives used caused significant (p ≤ 0.05) changes in their fatty acid content, i.e., a significant decrease in the content of saturated fatty acids (SFAs) and short-chain fatty acids (SCFAs), and a significant increase in the content of monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs). The plant additives used caused significant (p ≤ 0.05) changes in the content of fatty acids, i.e., a significant decrease in the content of saturated fatty acids (SFAs) and short-chain fatty acids (SCFAs), and a significant increase in the content of monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs). It was shown that additives such as chia seeds and peeled hemp seeds caused the greatest changes in the analyzed yogurts. Yogurts with these additives were characterized by a significant increase in the content of polyunsaturated fatty acids (PUFAs), including n-3 acids, and a more favorable n-6/n-3 ratio. Yogurts with these additives were also characterized by significantly (p ≤ 0.05) lower atherogenic (AI) and thrombogenic (TI) indices and a higher hypocholesterolemia-to-hypercholesterolemia ratio (H/H). The addition of peeled hemp seeds caused the greatest changes in the content of minerals. Yogurts with hemp seeds were characterized by the highest content of all measured macroelements, as well as copper, iron and zinc. In turn, the highest manganese content was determined in the yogurts with the addition of chia seeds. Full article