Search Results (54)

This investigation focuses on optimising the milling processes of white quinoa (Chenopodium quinoa Willd.) to enhance its industrial applications. Three milling technologies—knife, disc, and ball milling—were employed to produce flours characterised by various physicochemical analyses. The granulometric analysis indicated that ball milling achieved the finest particle size distribution, significantly improving water absorption capacity and dispersion. Mathematical modelling confirmed that the Rosin–Rammler–Bennett model provided superior predictive capability for rheological behaviour (R² > 0.9624). X-ray diffraction revealed a reduction in crystallinity as milling progressed, while differential scanning calorimetry indicated a decrease in gelatinisation enthalpy and temperature range, suggesting enhanced thermal processing efficiency. Ball milling of the quinoa flour resulted in marked structural changes, as observed by electron microscopy, which are associated in the literature with potential benefits for technological applications in gluten-free and health-oriented foods. Furthermore, fractionation of the flours yielded nutrient-rich bran, containing high levels of protein and fibre. These findings establish critical processing–structure–function relationships, promoting the scalable production of high-value quinoa ingredients that cater to the increasing demand for sustainable and health-oriented food solutions. Full article

The latest trends focus on increasing the nutritional value of food products, including yogurts, by fortifying them with bioactive compounds derived from natural ingredients, in line with the concept of “food-to-food fortification”. Mushrooms are a rich source of protein, dietary fibre, certain vitamins, minerals, and numerous bioactive compounds, including polysaccharides (β-glucans) and phenolic compounds. Biologically active substances found in mushrooms exhibit numerous biological properties, including antioxidant, anti-inflammatory, anti-carcinogenic, hypocholesterolaemic and immunomodulatory properties. This study aimed to determine the potential of edible mushrooms as functional additives in yogurt production, based on a review of the scientific literature. The study discusses the effects of various forms of mushroom additives (powders, aqueous and ethanolic extracts, polysaccharides, β-glucans) on the course of lactic acid fermentation, the growth and survival of lactic acid bacteria, and the physicochemical and sensory properties of yogurts. In most cases, the addition of mushrooms increased the activity of lactic acid bacteria, increased the acidity, viscosity, and hardness of yogurt, and reduced syneresis, thereby improving its stability. This effect is mainly due to mushroom polysaccharides, including β-glucans. In turn, the presence of antimicrobial and antioxidant compounds significantly limits the growth of undesirable microorganisms and slows lipid oxidation, thereby extending the shelf life of yogurts. The addition of edible mushrooms to yogurts, in various forms, is a safe and effective way to create a functional product that meets consumer expectations, but it requires optimising the form and concentration of the additive. Full article

Sustainability of animal production requires reducing reliance on soybean meal by identifying viable alternative protein sources. Within the framework of the Italian Agritech National Research Center, seven Italian research groups collaborated to evaluate unconventional feed ingredients and their effects on animal performance and product quality. Alternative legume seeds (peas, chickpeas, faba bean, and lupins) can partially or completely replace soybean meal without impairing productivity, while enhancing product health value and shelf-life through bioactive compounds. Microalgae (Chlorella, Spirulina) improved carotenoid content, antioxidant activity, fatty acid profile, and cholesterol levels in poultry products, with limited effects in pigs. Insects supported optimal growth in fish at 25–30% inclusion, whereas maximum recommended levels are 15% in broilers and 24% in laying hens to sustain growth, egg production, and quality. Camelina by-products are suitable for poultry diets at up to 5–10%, beyond which performance declines. Whole-plant soybean silage, tef (Eragrostis tef), and triticale–lupin intercropping represent promising protein-rich resources for ruminants, provided diets maintain balanced protein-to-energy ratios, adequate fibre characteristics, and appropriate harvest timing under drought-prone conditions. Collectively, these findings highlight the potential of diverse protein sources to improve the sustainability of livestock systems while preserving productivity and enhancing the nutritional quality of animal-derived foods. Full article

Brewers’ spent grain (BSG) is a highly abundant, nutrient-rich by-product generated by the brewing sector. Upcycling and reusing by-products from the food sector have become necessary to achieve sustainable food security globally. This research investigated traditional and novel pretreatments to modify the properties of BSG for better utilisation as a food ingredient. In this study, BSG was ground and subsequently processed in two different ways: ultrasonicated for 15 min and fermented with lactic acid bacteria for 24, 48, and 72 h. Influences of fermentation and ultrasonication on the antioxidant activity, thermal properties, colour, chemical composition, total phenolic content (TPC), and total flavonoid content (TFC) were then investigated. There was a general increase in the antioxidant properties of BSG flour ultrasonicated for 15 min (FRAP, 4.35 mgTE/g; DPPH, 65.87%; ABTS, 37.29%) and fermented BSG flour fermented with Lactococcus lactis (48 h) (FRAP, 2.29 mgTE/g; 63.93%; 24.48%) compared to native BSG (2.10 mgTE/g, FRAP; 65.87%, DPPH; 23.50%, ABTS). The highest percentage of fibre (28%) was observed in BSG fermented for 24 h. There was also increase in colour value (L*, 56.33–59.07; a*, 3.18–3.65; b*, 9.61–10.70), TPC, and TFC (0.13–0.16 and 0.37–1.30, respectively), and variations in peak intensities on the thermogram. These results indicate that ultrasound and fermentation are promising technologies for the enhanced valorisation of BSG for value-added food product development. 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

Almond bagasse, a by-product of almond milk production, is rich in fibre, protein, polyunsaturated fatty acids, and bioactive compounds. Its incorporation into food products provides a sustainable approach to reducing food waste while improving nutritional quality. This study explored the impact of enriching rice flour with almond bagasse powders—either hot air-dried (HAD60) or lyophilised (LYO)—at substitution levels of 5%, 10%, 15%, 20%, 25%, and 30% (w/w), to assess effects on gluten-free bread quality. The resulting flour blends were analysed for their physicochemical, techno-functional, rheological, and antioxidant properties. Gluten-free breads were then prepared using these blends and evaluated fresh and after seven days of refrigerated storage. The addition of almond bagasse powders reduced moisture and water absorption capacities, while also darkening the bread colour, particularly in HAD60, due to browning from thermal drying. The LYO powder led to softer bread by disrupting the starch structure more than HAD60. All breads hardened after storage due to starch retrogradation. The incorporation of almond bagasse powder reduced the pasting behaviour—particularly at substitution levels of ≥ 25%—as well as the viscoelastic moduli of the flour blends, due to fibre competing for water and thereby limiting starch gelatinisation. Antioxidant capacity was significantly enhanced in HAD60 breads, particularly in the crust and at higher substitution levels, due to Maillard reactions. Furthermore, antioxidant degradation over time was less pronounced in formulations with higher substitution levels, with HAD60 proving more stable than LYO. Overall, almond bagasse powder improves the antioxidant profile and shelf-life of gluten-free bread, highlighting its value as a functional and sustainable ingredient. Full article

Barley, rich in beneficial ingredients, has been recognised as a healthy food and is widely used in the production of healthy foods for humans. The current study identified a new barley mutant with the SSIIa, SSIIIa, SBEIIa, and SBEIIb genes inactivated in the genome-edited offspring of targeted mutagenesis of starch synthetic genes using multiplex genome editing. The grain compositions and starch properties of the ssIIa/ssIIIa/sbeIIa/sbeIIb mutant were analysed and compared with the corresponding parameters of ssIIa, ssIIIa, sbeIIa/sbeIIb, ssIIa/sbeIIa/sbeIIb, and non-genome-edited lines (NE), respectively. ssIIa/ssIIIa/sbeIIa/sbeIIb exhibited the highest contents of β-glucan and amylose content among all mutants and NE, but not the most prominent in resistant starch, fructan, and fibre contents. The loss of SSIIa, SSIIIa, SBEIIa, and SBEIIb genes also resulted in significant changes in starch properties. This study enriched the genotypes of healthy barley and provided a theoretical basis for improving barley quality. Full article

Carob pulp powder (CPP), a by-product of Ceratonia siliqua L., is rich in bioactive compounds with potential for functional foods. This study evaluated how genetic variability among cultivars affects the nutritional composition and functional quality of CPP. Nineteen cultivars from Majorca (13), Ibiza (4), and two open-flowering selections were grown under identical conditions in Majorca, Spain. CPP samples showed high dietary fibre (22.6–47.4 g/100 g dry matter), total sugars (22.5–62.5 g/100 g dm), and antioxidant activity (11.1–78.4 µmol TE/g dm, CUPRAC method). Significant differences among cultivars were observed in protein and fructose content, fatty acid profiles, antioxidant activity, colour, acidity, and functional properties like water- and oil-holding capacities. Principal component analysis distinguished the Ibiza cultivars by higher soluble solids, fructose, and stearic acid content but lower antioxidant activity. Open-flowering selections exhibited the highest antioxidant and water retention capacities. These results confirm that genetic origin strongly influences CPP’s nutritional and functional traits, endorsing its use as a natural, health-promoting ingredient for functional food development. Full article

Meat is an essential source of nutrients in the human diet and a component of global food security. In the context of a growing demand for functional and healthy foods, the addition of non-meat ingredients, such as dietary fibres, is a promising strategy for improving the quality of meat products. This review aimed to identify and synthesise the available recent literature regarding the impact of fibre-rich ingredients on the properties of meat products, investigating how various plant sources (such as cereals, vegetables, legumes, and fruits) can be used in various forms of meat products, such as meat pastes, emulsified products, and minced and restructured meat products. Analyses of technological parameters revealed improvements in water-holding capacity, cooking losses, and an increased production yield. The addition of fibre has demonstrated a favourable effect on low-fat products, stabilising the emulsion and improving its physical texture properties. The chemical analysis highlighted an increase in dietary fibre and mineral content, as well as a decrease in fat content depending on the type and level of fibre added. Sensory changes included aspects related to the colour, aroma, texture, and overall acceptability of the products. The optimisation of the type and level of fibre is essential to obtain meat products with improved characteristics. Full article

Microbiome science has greatly expanded our understanding of the diverse composition and function of gut microorganisms over the past decades. With its rich microbial composition, the microbiome hosts numerous functionalities essential for metabolizing food ingredients and nutrients, resulting in the production of active metabolites that affect food fermentation or gut health. Most of these processes are mediated by microbial enzymes such as carbohydrate-active enzymes and amino acid metabolism enzymes. Metatranscriptomics enables the capture of active transcripts within the microbiome, providing invaluable functional insights into metabolic activities. Given the inter-kingdom complexity of the microbiome, metatranscriptomics could further elucidate the activities of fungi, archaea, and bacteriophages in the microbial ecosystem. Despite its potential, the application of metatranscriptomics in food and nutrition sciences remains limited but is growing. This review highlights the latest advances in food science (e.g., flavour formation and food enzymology) and nutrition science (e.g., dietary fibres, proteins, minerals, and probiotics), emphasizing the integration of metatranscriptomics with other technologies to address key research questions. Ultimately, metatranscriptomics represents a powerful tool for uncovering the microbiome activity, particularly in relation to active metabolic processes. Full article

The solid waste generated from processing rosehip fruits into jam is valuable due to its rich content in fibres, polyphenols, and carotenoids; it could be valorised as a functional ingredient in a powder form to enrich food products. This study aimed to test its potential as a value-added ingredient, especially to enrich waffle cones with fibres, polyphenols, and carotenoids. In this regard, four formulations of waffle cones were prepared by partially substituting wheat flour with rosehip waste powder at 0%, 10%, 15%, and 20%, reaching concentrations of 0%, 3.7%, 5.7%, and 7.5% of the total batter, respectively. These were assessed for their sensory, textural, and techno-functional properties; proximate composition (including crude fibre); energy value; pH; and colour, as well as the content of carotenoids and polyphenols. The contribution of rosehip powder to the production cost of these waffle cone formulations was also determined. The results showed that using rosehip waste powder as an ingredient reduced the waffle cones powder’s capacity to hold water (from 3.11 g/g to 2.64–3.08 g/g) and to swell (from 4.98 mL/g to 4.23–4.48 mL/g), while it increased their oil-holding capacity (from 0.93 g/g to 0.96–1.19 g/g) and the content in fibre (from 1.58% to 3.41–4.83%), polyphenols (from 400.70 µg/g to 1732.26–2715.69 µg/g), and carotenoids (from n.d. to 6.86–14.28 µg/g); however, the solubility (72.65–75.33%), hardness (2.31–2.83 N), and fracturability (6–8) were not significantly influenced. The sensory acceptability of enriched waffle cones (92–93%) was higher than that of control waffle cones (90%). The production cost of a waffle cone increased by EUR 0.004–0.009 when wheat flour was substituted by rosehip powder in concentrations of 10–20%. In conclusion, to enrich waffle cones with fibres, polyphenols, and carotenoids, at least 10% of wheat flour must be substituted with rosehip waste powder in their manufacturing recipe. Full article

Sweet potato (Ipomoea batatas (L.) Lam.) is a nutrient-dense crop rich in fibre, minerals, and antioxidant compounds, including carotenoids and phenolic compounds, such as anthocyanins. Dehydrating sweet potato (SP) for flour production enhances its value and produces shelf-stable, health-promoting food products. This study investigated the effects of hot-air drying (HAD: 75 °C/20 h) and freeze-drying (FD: −41–30 °C/70 h) on the bioactive composition of flours from three SP varieties: Bonita (white-fleshed), Bellevue (orange-fleshed), and NP1648 (purple-fleshed). Key assessments included the total phenolic content (TPC), the total carotenoid content (TCC), and the total anthocyanin content (TAC) and the antioxidant activity (DPPH and FRAP). The results revealed distinct raw materials’ bioactive profiles: Bellevue was rich in TCC (49.3 mg of β-carotene/100 g db), NP1648 showed elevated TAC (27.3 mg of cyanidin-3-glucoside/100 g db), and Bonita exhibited minimal content of bioactive compounds. Both drying methods yielded significant losses of bioactive compounds, with the TPC decreasing by over 60%, while TAC and TCC losses did not exceed 32%, revealing higher stability. Multivariate analysis indicated that the variety significantly influenced the bioactive profiles more than the drying method. The interaction between carotenoids and anthocyanins and the SP fibrous composition likely contributed to their stability during drying, indicating that FD showed no advantages over HAD. The appealing colours and high antioxidant content of Bellevue and NP1648 flours suggest their potential as ingredients for enhancing foods’ bioactivity and sensory acceptance. Full article

Background: Liver diseases are among the most commonly diagnosed conditions, with the main risk factors being inappropriate lifestyles, including poor diet, excessive alcohol consumption, low physical activity and smoking, including electronic cigarettes. Non-communicable chronic liver diseases also often develop as a result of accompanying overweight and obesity, as well as type 2 diabetes. Methods: The literature on risk factors for non-communicable chronic liver diseases, which show a high strong influence on their occurrence, was analysed. Results: Measures to prevent non-communicable chronic liver disease include the selection of suitable food ingredients that have proven protective effects on the liver. Such ingredients include dietary fibre, probiotics, herbs, various types of polyphenols and fatty acids (omega-3). Conclusions: Because of their liver-protective effects, nutritionists recommend consuming vegetables, fruits, herbs and spices that provide valuable ingredients with anti-inflammatory and anti-cancer effects. These components should be provided with food and, in the case of probiotics, supplementation appears to be important. As a preventive measure, a diet rich in these nutrients is therefore recommended, as well as one that prevents overweight and other diseases that can result in liver disease. Full article

As the lack of resources required to meet the demands of a growing population is increasingly evident, plant-based diets can be seen as part of the solution, also addressing ethical, environmental, and health concerns. The rise of vegetarian and vegan food regimes is a powerful catalyzer of a transition from animal-based diets to plant-based diets, which foments the need for innovation within the food industry. Vegetables and fruits are a rich source of protein, and bioactive compounds such as dietary fibres and polyphenols and can be used as technological ingredients (e.g., thickening agents, emulsifiers, or colouring agents), while providing health benefits. This review provides insight on the potential of plant-based ingredients as a source of alternative proteins, dietary fibres and antioxidant compounds, and their use for the development of food- and alternative plant-based products. The application of these ingredients on meat analogues and their impact on health, the environment and consumers’ acceptance are discussed. Given the current knowledge on meat analogue production, factors like cost, production and texturization techniques, upscaling conditions, sensory attributes and nutritional safety are factors that require further development to fully achieve the full potential of plant-based meat analogues. Full article

This review focuses on a set of studies about functional bakery products. The literature search was performed on scientific databases ScienceDirect, PubMed, MDPI, BOn, and SciELO, based on some eligibility criteria, and a total of 102 original research articles about functional bakery products were selected. The studies were analysed according to the types of products, functional properties, functional ingredients, their sources, and the types of measurements described. Results showed that breads were the most frequently analysed products. Most of the products were rich in fibre and antioxidants or were gluten-free. Of the 102 studies, 92 analysed physical properties, 81 involved chemical analyses, 50 involved sensorial analyses, and eight reported microbiological analyses. The most frequent physical properties were texture and colour, while the most frequent chemical components were fibre and minerals. For sensorial properties, colour and texture were particularly evaluated, which were also the most frequently measured physical properties. The studies presented various successful strategies for the fortification of bakery products with functional components, demonstrating their ability to meet consumer needs and potentiate industry growth. This review highlights the relevance of functional bakery products in the current food panorama, contributing to increased knowledge and stimulating discussions about the impact of functional bakery products in promoting healthier eating. Full article