Search Results (73)

Roasted coffee silverskin (RCSS) is a by-product of coffee production characterized by its content of phenolic compounds, both free and bound to macromolecules. In this study, RCSS was fermented to release these compounds and consequently increase its value as a functional food ingredient. Fermentation was carried out using yeast, acetic acid bacteria, and lactic acid bacteria, either as single strains or as a designed microbial consortium. The latter included Saccharomycodes ludwigii, Gluconobacter oxydans, and Levilactobacillus brevis, mimicking a symbiotic culture of bacteria and yeast commonly used in kombucha fermentation (SCOBY). This symbiotic microbial culture consortium demonstrated notable efficacy, significantly enhancing the total phenolic content in RCSS, with values reaching 14.15 mg GAE/g as determined by the Folin–Ciocalteu assay and 7.12 mg GAE/g according to the Fast Blue BB method. Antioxidant capacity improved by approximately 28% (ABTS) and 20% (DPPH). Moreover, the fermented RCSS supported the viability of probiotic strains (Saccharomyces boulardii SB01 and Levilactobacillus brevis ŁOCK 1152) under simulated intestinal conditions. These results suggest that RCSS, particularly after fermentation with a full symbiotic microbial culture consortium, has strong potential as a clean label, zero-waste functional food ingredient. Full article

This study addresses the problem of agricultural waste utilization and nutrition for older adults by developing a food product based on a circular design approach. Pineapple core was used to produce a clean-label dietary powder without chemical or enzymatic treatment, relying on repeated rinsing and hot-air drying. The development process followed a structured analysis of physical, chemical, and sensory properties. The powder contained 83.46 g/100 g dietary fiber, 0° Brix sugar, pH 4.72, low water activity (aw < 0.45), and no detectable heavy metals or microbial contamination. Sensory evaluation by expert panelists confirmed that the product was acceptable in appearance, aroma, and texture, particularly for older adults. These results demonstrate the feasibility and safety of valorizing agri-waste into functional ingredients. The process was guided by the Transformative Circular Product Blueprint, which integrates clean-label processing, IoT-enabled solar drying, and decentralized production. This model supports traceability, low energy use, and adaptation at the community scale. This study contributes to sustainable food innovation and aligns with Sustainable Development Goals (SDGs) 3 (Good Health and Well-being), 9 (Industry, Innovation and Infrastructure), and 12 (Responsible Consumption and Production). Full article

The growing demand for sustainable, functional ingredients in the food industry has driven interest in marine-derived biopolymers. Among marine sources, microalgae represent a promising yet underexplored reservoir of bioactive gel-forming compounds, particularly extracellular polysaccharides (EPSs), both sulfated and non-sulfated, as well as proteins that exhibit unique gelling, emulsifying, and stabilizing properties. This study focuses on microalgal species with demonstrated potential to produce viscoelastic, shear-thinning gels, making them suitable for applications in food stabilization, texture modification, and nutraceutical delivery. Recent advances in biotechnology and cultivation methods have improved access to high-value strains, which exhibit promising physicochemical properties for the development of novel food textures, structured formulations, and sustainable food packaging materials. Furthermore, these microalgae-derived gels offer additional health benefits, such as antioxidant and prebiotic activities, aligning with current trends toward functional foods containing prebiotic materials. Key challenges in large-scale production, including low EPS productivity, high processing costs, and lack of regulatory frameworks, are critically discussed. Despite these barriers, advances in cultivation technologies and biorefinery approaches offer new avenues for commercial application. Overall, microalgal gels hold significant promise as sustainable, multifunctional ingredients for clean-label food formulations. Full article

The increasing interest in fibre-enriched and functional bakery products has led to the exploration of novel plant-based ingredients with both technological functionality and consumer acceptance. This study evaluates the effects of incorporating flours derived from apple (Malus domestica cv. Oberländer Himbeerapfel), sweet chestnut (Castanea sativa), horse chestnut (Aesculus hippocastanum), and red, sessile, and pedunculate oak (Quercus rubra, Q. petraea, and Q. robur) into wheat bread at 5%, 10%, and 15% substitution levels. The impact on crumb structure, crust colour, textural parameters (hardness, adhesiveness, springiness), and sensory attributes was assessed. The inclusion of apple and sweet chestnut flours resulted in a softer crumb, lower adhesiveness, and higher sensory scores related to flavour, aroma, and crust appearance. In contrast, higher levels of oak- and horse-chestnut-derived flours increased crumb hardness and reduced overall acceptability due to bitterness or excessive density. Apple flour preserved crumb brightness and contributed to warm tones, while oak flours caused more intense crust darkening. These findings suggest that selected non-traditional flours, especially apple and sweet chestnut, can enhance the sensory and physical properties of wheat bread, supporting the development of fibre-rich, clean-label formulations aligned with consumer trends in sustainable and functional baking. Full article

This study investigated the potential of high-voltage electrical discharge (HVED), as a green, non-thermal extraction technology, for recovering polyphenols from winter savory (Satureja montana L.). Key process parameters, including frequency (40, 70, 100 Hz) and extraction time (1, 5, 15, 30, 45 min), were optimized, using water as a solvent and maintaining a constant solid-to-liquid ratio of 1:100 g/mL. The extracts were characterized for total polyphenol content (TPC), total flavonoid content (TFC), and antioxidant activity (DPPH, ABTS, FRAP), while individual phenolics were quantified via HPLC-DAD. Multivariate chemometric analyses, including Pearson correlation, heatmap clustering, and principal component analysis (PCA), were employed to reveal relationships between extraction conditions, polyphenolic profiles, and antioxidant activities. The results showed strong correlations between TPC, TFC, and antioxidant activity, with compounds such as quercetin-3-D-galactoside, procyanidin A2, and rutin identified as key contributors. Among the tested conditions, extraction at 70 Hz for 45 min provided the highest polyphenol yield and bioactivity. The application of HVED demonstrated its potential as an efficient and environmentally friendly technique for obtaining phenolic-rich extracts. In addition, the use of chemometric tools provided useful insights for optimizing extraction conditions and understanding the contributions of specific compounds to bioactivity. These results support future applications in clean-label product development and contribute to broader efforts in sustainable ingredient production for the food, cosmetic, and nutraceutical sectors. Full article

Powdered oil ingredients are widely used across food, nutrition, and personal care industries, but they are typically produced through encapsulation technologies that involve multiple additives and stabilizers. These systems can compromise oxidative stability, clean-label compliance, and functional performance. Here, we present the development and characterization of a novel high-oleic algal powder (HOAP) produced from a heterotrophically fermented microalgae. The production strain was developed through classical mutagenesis to enhance oleic acid and lipid accumulation. Three independent fermentation batches at a 20 L scale demonstrated strong reproducibility in key metrics, including dried-cell weight (210.0 g per L on average, CV% = 0.7), oil content (62.0% of DCW on average, CV% = 2.0), and oleic acid (88.8% of total fatty acids on average, CV% = 0.1). HOAP exhibited a favorable nutritional profile (e.g., high monounsaturated fat and fiber, low sugar and moisture) and good oxidative stability under ambient and accelerated storage conditions. Microbiological analyses confirmed compliance with food-grade standards, and in silico allergenicity screening revealed no clinically relevant homologs. Unlike traditional oil powders, HOAP does not require encapsulation and retains oil within a natural protein–fiber matrix, offering both functional and clean-labeling advantages. Its compositional attributes and stability profile support potential use in food, nutrition, and the delivery of bioactive nutrients. These findings establish HOAP as a next generation of oil powder ingredients with broad application potential. Full article

The clean-label movement has markedly increased consumer demand for meat products free from synthetic additives, such as sodium nitrite, ascorbate, and phosphate. This review summarizes strategies to replace these additives with natural alternatives while preserving the functional and quality properties of traditionally cured meats. Nitrite replacement commonly employs nitrate-rich vegetables, alongside nitrate-reducing starter cultures or pre-converted nitrite powders for adequate nitric oxide production and meat pigment stabilization. Ascorbate substitutes include vitamin C-rich materials and polyphenol-based antioxidants from green tea and rosemary, supporting nitrite reduction and contributing to meat pigment and oxidative stability. To compensate for phosphate functions, natural substitutes such as hydrocolloids, dietary fibers, protein isolates, and calcium powders from eggshells or oyster shells have shown partial success in restoring water-holding capacity, pH buffering, and textural integrity. In addition, non-thermal processing technologies, such as high-pressure processing, ultrasound, and cold plasma are explored as complementary strategies to enhance the efficacy of natural ingredients and support industrial scalability. However, challenges persist regarding ingredient variability, dose-dependent effects, and consistency in functional performance. Future research should focus on synergistic ingredient combinations, formulation standardization, and scalable application in industrial production to ensure the production of high-quality clean-label meat products. Full article

This review investigates the potential application of polyphenols extracted from indigenous Malus species as natural stabilizers to enhance ice cream thermodynamic properties. Ice cream quality and stability face significant challenges in regions with unreliable electrical infrastructure, such as Lebanon, where temperature fluctuations compromise product integrity. Polyphenols derived from apple tissues and processing by-products demonstrate promising functionality through interactions with ice cream’s protein and fat components, improving stability, reducing melting rates, and enhancing overall thermodynamic properties. Extraction methodologies are critically evaluated, with emphasis on ultrasound-assisted extraction as an optimal approach balancing efficiency, yield, and the preservation of bioactive compounds. This review provides a comprehensive analysis of polyphenolic profiles across apple varieties and tissues, extraction methodologies, mechanisms of stabilization in frozen desserts, and potential sensory implications. The multifunctional approach addresses both technological challenges in frozen dairy products and evolving consumer preferences for clean-label ingredients while potentially adding nutritional value through the inherent bioactive properties of polyphenols. Furthermore, utilizing apple by-products aligns with circular economy principles, transforming waste streams into value-added ingredients. This approach shows particular promise for regions with cold chain challenges while supporting sustainable agricultural practices. Full article

Carrot pomace is a valuable, underutilized by-product suitable for obtaining novel foods. The durum wheat dough and pasta network structure is affected by fiber-rich ingredients like carrot pomace, leading to changes in rheological and texture parameters. In this context, this paper aimed to evaluate the rheological, textural, and color properties of durum wheat dough and pasta as affected by different varieties and addition levels of carrot pomace. For this purpose, oscillatory dynamic rheological tests, compression mechanical texture evaluation, cooking behavior observation, and reflectance color measurements were made. The results indicated that carrot pomace has a strengthening effect on the durum wheat dough protein–starch matrix, while the maximum creep compliance decreased with the addition level increase. A delay in starch gelatinization was suggested by the evolution of visco-elastic moduli during heating. Dough hardness and gumminess increased (from 2849.74 for the control to 5080.67 g for 12% Baltimore, and from 1073.73 for the control to 1863.02 g for 12% Niagara, respectively), while springiness and resilience exhibited a reduction trend (from 100.11% for the control to 99.50% for 12% Sirkana, and from 1.23 for the 3% Niagara to 0.87 for 12% Belgrado respectively) as the amount of carrot pomace raised. An increasing tendency of pasta solids loss during cooking and fracturability was observed with carrot pomace addition level increase. Color properties changed significantly depending on carrot pomace variety and addition level, indicating a reduction in lightness from 71.71 for the control to 63.12 for 12% Niagara and intensification of red nuance (0.05 for the control vs. 2.85 for 12% Sirkana). Cooked pasta elasticity, chewiness, gumminess, hardness, and resilience increased, while adhesiveness and stickiness decreased as the level of carrot pomace was higher. These results can represent a starting point for further industrial development of pasta enriched with fiber-rich ingredients like carrot pomace. The study highlights the possibility of using a fiber-rich waste stream (carrot pomace) in a staple product like pasta, providing a basis for clean-label pasta formulations. In addition, the novelty of the study consists in highlighting how compositional differences of different carrot pomace varieties lead to distinct effects on dough rheology, texture, color, and cooking behavior. Full article

Improving the texture and shelf-life of whey-based ice cream remains a key challenge in clean-label food formulation. This study investigated the effects of different stabilizing ingredients—including Cremodan SI 320 (0.6%), oat β-glucan (0.25–0.5%), and yeast β-glucan (0.25–0.5%)—on the physicochemical properties and freezing dynamics of ice cream made from liquid hydrolyzed demineralized whey concentrate. Compared to Cremodan, oat β-glucan significantly lowered the freezing point, improved overrun, and enhanced melting resistance. Yeast β-glucan led to the smallest initial ice crystals (8.49 ± 0.37 μm) and minimal growth after one month (9.52 ± 0.16 μm), outperforming the control and Cremodan samples in crystal stability. The chemical composition and textural properties of each formulation were also evaluated. These findings demonstrate that oat and yeast β-glucans function as natural stabilizers, offering clean-label potential and improved structural integrity in frozen dairy desserts. Full article

Citrus peel, a significant by-product of fruit processing, represents a rich source of carotenoids with strong antioxidant and health-promoting properties. The present study evaluated two green extraction techniques, cloud point extraction (CPE) and supramolecular solvent (SUPRAS)-based extraction, for carotenoids recovered from citron, orange, and tangerine peels. Whereas SUPRAS methods rely on a supramolecular solvent made of water, ethanol, and octanoic acid, CPE methods use surfactants and water, and both show a high potential to extract lipophilic components. CPE demonstrated superior efficiency in extracting total carotenoids and enhancing antioxidant activity, with orange peel extracts showing the highest concentrations. CPE and SUPRAS extracts were subsequently encapsulated using freeze-drying with chickpea protein isolate, achieving high encapsulation efficiencies (82.40–88.97%). The use of encapsulation technology is an effective strategy to protect carotenoids from environmental stressors. Color, morphological, and FTIR analyses confirmed the successful encapsulation and retention of carotenoids. Environmental impact was assessed using the EcoScale tool, revealing excellent sustainability for CPE (92 points) and satisfactory performance for SUPRAS-based extraction (70 points). The use of Generally Recognized As Safe (GRAS) solvents and plant-derived encapsulation materials makes this method highly suitable for clean-label product development across the food, cosmetic, and nutraceutical industries. In summary, the results point to a practical and sustainable approach to citrus waste valorization into valuable, health-promoting ingredients—supporting both circular economy goals and eco-friendly innovation. Full article

The aim of the study was to use a commonly employed technology in the meat industry, the inoculation of a biocontrol starter, in the processing of a plant-based fermented dry-cured sausage analog to improve its safety against possible Listeria monocytogenes contamination. Challenge tests were used to select suitable lactic acid bacteria (LAB) for the analog under industrial production conditions. First, 20 LAB strains were tested in vitro and five of them were further tested by stuffing the ingredients under industrial conditions. The L. monocytogenes counts highlighted Latilactobacillus sakei 205 as the most protective one, achieving a reduction of 2.6 log CFU/g. Further, a triangular test and Check-All-That-Apply test were performed to understand the organoleptic differences that could be expected in the final product. The batch inoculated with Llb. sakei 205 did not show any sensory differences from the commercial batch. Therefore, Llb. sakei 205 was identified as a potential protective starter due to the microbiological and sensory results. This pioneering study applied biocontrol starters to plant-based meat analogs, aligning with clean-label trends. Full article

Palm and palm kernel oils are extensively utilised in food processing due to their unique properties, such as their semi-solid consistency at room temperature. However, growing environmental and social concerns regarding palm oil production have prompted the industry to seek sustainable alternatives to tropical or hydrogenated fats. This project investigated the use of plant oils and their emulsified and crystallised forms as potential substitutes for palm fat in light and dark chocolate fillings, with an emphasis on single-origin ingredients to align with clean-label trends. The emulsions were assessed for viscosity, firmness, colour, and key flavour and aroma profiles. Results demonstrated that palm fat alternatives performed effectively in dark chocolate fillings, with non-emulsified recipes achieving firmness comparable to palm fat. In contrast, light chocolate fillings exhibited reduced firmness at higher inclusion rates of alternatives, and emulsified products were prone to flocculation. Notably, pure oil formulations delivered promising outcomes at lower inclusion rates, as the firmness could be raised by 22.0%, likely due to vegetable oil and cocoa butter interactions influencing crystal morphology. Substituting palm oil with sunflower oil, either crystallised or emulsified, did not compromise the overall flavour. Future investigations should determine the maximum feasible level of palm fat substitution and investigate the potential of adding higher amounts of waxes and emulsifiers to enhance crystal formation and firmness. Full article

Apple juice processing by-product (apple pomace), considered as waste that generates important pollution problems, is also a rich source of bioactive compounds, including minerals, dietary fibers, phenolic compounds, and vitamins. The recovery and reuse of these valuable compounds from apple pomace into new food products combats environmental pollution, benefits the population and supports the circular economy. The current study proposes jelly candies made from apple pomace as an innovative way to valorize this by-product. The candies are analyzed from the point of view of the environmental impact and consumer acceptance. The environmental impact of the jelly candy was assessed by its carbon footprint (CF), calculated on the base of ingredients and equipment. The results showed a small CF value of 1.3946 kg CO₂ for 1 kg of jelly, emphasizing its minimal environmental impact. Consumer research was carried out through an online questionnaire to assess the customer acceptance of this product, and the results revealed significant interest. These findings were considered when the consumer-oriented marketing plan was developed for this healthy, clean label, eco-friendly and sustainable jelly candy, with a view to launching it on the market. Considering the origin of the main ingredient, the reduced environmental impact, and the high acceptability of the product, it can be concluded that the analyzed jelly candy represents a good solution for apple juice processing waste recovery, which supports the circular economy. Full article

In this present study, bovine blood plasma suspensions (12 w/v%) were HHP-treated at 300, 400, 450, 500, 550 and 600 MPa for 5 min. The effect of HHP treatment on the color, rheological properties and digestibility of the samples was investigated. The changes in proteins due to HHP treatment were monitored using SDS-PAGE. Furthermore, the HHP-treated samples were subjected to a 44-day storage experiment and the development of mesophilic aerobic bacterial counts was investigated. Even the application of 300 MPa of pressure induced a significant change in the color of the samples. With the application of a pressure of 300–550 MPa, dilatational rheological behavior was observed, while at 600 MPa, the sample was characterized by pseudoplastic flow properties. The SDS-PAGE study found that there was no significant effect of HHP treatment on the protein fractions in plasma. The application of 450 MPa of pressure improved the digestibility of the plasma suspension. Blood plasma produced in this way has better nutritional value in accordance with consumer needs. The study of mesophilic aerobic bacteria count found that HHP treatments at 550 and 600 MPa improved the shelf life of the samples by 30 days. Additionally, the observed microbial stability improvements suggest that HHP-treated blood plasma could be a viable alternative for extending shelf life in processed food applications, reducing the need for synthetic preservatives. These results suggest that HHP treatment can enhance the functional properties of blood plasma suspensions, enabling their use in food formulations such as protein supplements, emulsifiers and texturizing agents. This approach aligns with the industry’s need for sustainable protein sources and clean-label ingredients. Full article