Search Results (45)

Ultrasonic homogenization is an emerging technique with significant potential to modify the structure and functionality of food ingredients. This study evaluated the effect of ultrasonic homogenization on the rheological behavior and physical stability of aqueous dispersions of flaxseed fiber. Flax mucilage, with health-promoting and techno-functional properties, is of growing interest in several industries. The samples were subjected to different ultrasonic treatments, varying in amplitude (from 40 to 100%) and duration (from 2 to 20 min), with and without preliminary rotor–stator homogenization. The rheological properties were analyzed using small-amplitude oscillatory shear (SAOS) tests and steady shear flow curves. Physical stability was assessed by multiple light scattering. The results revealed that short treatment under ultrasonic homogenization had minimal impact on the viscoelastic parameters and viscosity, regardless of the amplitude used. However, longer treatments significantly reduced both values by at least one order of magnitude or more, indicating the occurrence of microstructural degradation. The relevance of this research lies in its direct applicability to the development of functional foods, since it is concluded that control of the ultrasonic homogenization process conditions must be carefully selected to retain the desirable rheological properties and physical stability. Full article

Oilseed cakes, by-products of oil extraction, represent an underutilized resource with significant potential for sustainable food and pharmaceutical applications. This comprehensive review examines the valorization strategies for oilseed cakes, focusing on their rich protein (up to 56%) and fiber (up to 66%) content. We analyze both conventional and innovative extraction methods, highlighting the advantages of ultrasound-assisted (96.64% phenolic compound yield), enzymatic (82–83% protein recovery), and subcritical water extraction techniques in improving efficiency while reducing environmental impact. This review demonstrates diverse applications of oilseed cake components from gluten-free bakery products and plant-based meat alternatives to advanced nanoencapsulation systems for bioactive compounds. Each major oilseed type (soybean, rapeseed, sunflower and flaxseed) exhibits unique nutritional and functional properties that can be optimized through appropriate processing. Despite technological advances, challenges remain in scaling extraction methods and balancing yield with functionality. This paper identifies key research directions, including the development of integrated biorefinery approaches and the further exploration of health-promoting peptides and fibers. By addressing these challenges, oilseed cakes can play a crucial role in sustainable food systems and the circular economy, transforming agricultural by-products into high-value ingredients while reducing waste. Full article

Flax (Linum usitatissimum L.) is valued for its fibers and nutrient-rich seeds, which are increasingly consumed for their health benefits. However, flaxseeds can also accumulate potentially toxic elements (PTEs), raising concerns about safety. This study quantified 11 essential elements (e.g., Ca, Fe, Mg, and Zn) and 9 PTEs (e.g., Al, Cd, Pb, and Ni) in commercial flaxseed samples using inductively coupled plasma–optical emission spectrometry. Two intake scenarios (15 g/day and 30 g/day) were analyzed to estimate dietary exposure, with health risks assessed through the target hazard quotient (THQ) and hazard index (HI). The results showed that organic flaxseeds had higher levels of certain elements (e.g., Cu, K, and Pb), while Al and Ni were more abundant in conventional samples. Cadmium levels in both remained below the EU regulatory limit. The highest estimated daily intakes were for K, Mg, and Ca, highlighting the seeds’ nutritional value. However, HI values suggested that Al and Pb could pose health risks. These findings emphasize flaxseeds’ dual nature as both beneficial and potentially harmful, particularly given the lack of specific regulatory limits and limited data on elemental composition. Continued monitoring and risk assessment are recommended to safeguard public health. Full article

Flaxseed meal (FSM) is a by-product of flaxseed product production that is wasted unreasonably at present. In this study, we used Bacillus subtilis K6, a dominant microbial strain, for solid-state fermentation (SSF) of FSM following preliminary screening to improve FSM utilization efficiency and enhance the soluble dietary fiber (SDF) content while modifying its functional properties. FSM’s microstructure was characterized before and after fermentation, and the functional properties of the dietary fiber (DF) in the FSM were assessed. Single-factor experiments combined with response surface methodology were conducted to optimize SSF parameters using SDF yield as the response variable. The optimal conditions were determined as follows: 45 h fermentation time, 40.5 °C temperature, and 1:0.65 material-to-liquid ratio. Under these conditions, the SDF yield reached 33.45 ± 0.24%, an SDF yield increase of 36.92%. Scanning electron microscopy and confocal laser scanning microscopy demonstrated FSM’s structural disruption during fermentation. Furthermore, SDF and insoluble DF showed improved water-holding, oil-holding, and swelling capacities following fermentation. These results indicate that SSF effectively enhances the SDF content in FSM and optimizes its functional properties, thereby providing a theoretical foundation for the valorization of flaxseed by-products. Full article

The by-products of the oil cold pressing of flaxseed are deemed to be safe, edible products. They have been shown to possess high nutritional value (compared with the seeds, they are richer in proteins and minerals) and adequate functional parameters (i.e., a high water-holding capacity and emulsion stability). In oilcakes, we found a portion of oil that was richer in unsaturated fatty acids (87.90%) than flax seeds (57.40%). Mg predominates in flax seeds, while Ce is predominant in flaxseed oilcake. Regarding essential amino acids, the seeds (76.71%) were found to be richer than the oilcake (70.46%). The use of methanol, low extraction temperatures, s high ultrasonic amplitude, and longer times resulted in the highest antioxidant capacity and phenolic content for flaxseed oilcake. Our analyses showed that oilcakes can be utilized as a functional ingredient or for the extraction of bioactive compounds, which can be incorporated into food products due to their nutritional, social, and economic benefits. Full article

Flaxseeds, which have been consumed for thousands of years, have recently gained increasing popularity due to their rich composition, including omega-3 fatty acids, lignans, proteins, and fibers. These components are strongly associated with various health benefits, such as improving cardiovascular health, preventing certain types of cancer, controlling diabetes, promoting gastro-intestinal well-being, and aiding in weight management. This monograph explores the role of flaxseeds in nutrition, as well as their potential risks. Despite their numerous health benefits, flaxseeds also represent concerns due to excessive consumption and possible contamination, particularly from cyanogenic glycosides. Therefore, the levels of these compounds must be controlled, and this monograph also analyzes the available methods to detect and reduce these contaminants, ensuring the safety of flaxseed and flaxseed products consumers. Flaxseed is considered a valuable addition when incorporated into the diet, but it is necessary to continue research and promote technological improvements to maximize their benefits and minimize their risks. Full article

This study evaluated the nutritional composition, techno-functional properties, and sensory acceptance of tortilla chips made from alternative flours derived from local ingredients, including maize, beet, flaxseed, bean, and chia. Three blends were assessed: maize with beans, maize with beet, and maize with chia–flaxseed. Significant differences (p < 0.05) were observed in the flours’ moisture, ash, protein, lipid, and mineral content. Flaxseed flour exhibited the highest protein content (40.03 g/100 g), while chia flour was notable for its lipid (32.25 g/100 g) and fiber (38.51 g/100 g) content. Bean and chia flour were rich in iron and zinc. Sensory evaluations, conducted with 300 consumers in Honduras, revealed general acceptance of all blends, with maize chips enriched with chia–flaxseed showing the highest preference (47.2%). Approximately 50% of participants reported consuming tortilla chips weekly, prioritizing taste, freshness, and price. Notably, over 40% expressed willingness to pay a premium for more nutritious, baked options. These results underscore the potential of alternative flours to enhance local diets and foster healthier eating habits. Moreover, the positive consumer response highlights a significant market opportunity for small and medium-sized enterprises (SMEs), promoting awareness of nutrition and public health in Honduras. 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 main objective of this work is to investigate the influence of shear on the rheological properties and physical stability of aqueous dispersions of flaxseed fiber. The variable to consider will be the homogenization rate in two different rotor-stator homogenizers, Ultraturrax T50 or T25. In order to achieve the proposed objective, small amplitude oscillatory tests, flow curves, and multiple light scattering measurements were carried out. All samples exhibited a shear thinning behavior that was not influenced by the shear imposed, and a weak gel-like behavior. The latter, unlike the flow behavior, was sensitive to the homogenization rate. Thus, an increase in this variable caused a decrease in the viscoelastic moduli values. This result pointed out a weakening of the network formed by the flaxseed fiber in an aqueous medium. On the contrary, the physical stability improved. Nevertheless, all samples were highly stable. The homogenizer used was a significant variable. The shear negatively influenced the microstructure of the aqueous flaxseed fiber dispersions, although the obtained gels were highly stable. The gel-like behavior, the high viscosity at low shear rates, and the high physical stability of the samples studied make them interesting food stabilizers and thickeners. Full article

Glucose control in postmenopausal women is influenced by many factors, such as hormones, lifestyle variables, and genetics. Limited data exist on the effect of whole flaxseed on glucose status in postmenopausal Native American women. The aim of this study was to investigate the glucose management effect of a flaxseed dietary intervention on postmenopausal Native American women. In this study, 55 Native American postmenopausal women (aged 47–63 years) with borderline hyperglycemia (>100 and <126 mg/dL) and mild to moderate hypercholestorolemia (≥200 to ≤380 mmol/L), who were not on hormone replacement therapy, were enrolled. Participants were randomly assigned to one of the three dietary regimens (control, flaxseed, and flaxseed + fiber) for three months, receiving interventions in the form of bread, muffins, and flaxseed powder. Despite daily consumption of flaxseed across diverse food formats, no significant changes in glucose (p = 0.3, p = 0.2), insulin levels (p = 0.59, p = 0.9), or HOMA-IR (p = 0.84, p = 0.66) were observed compared to their respective baseline values within the flaxseed and flaxseed + fiber groups, respectively. Conversely, the control group showed a significant rise in final glucose values from baseline (p = 0.01). However, the incorporation of ground flaxseed into low-glycemic foods holds potential for beneficial effects through maintaining glucose status among postmenopausal Native American women. This research provides critical insights into the effects of flaxseed, emphasizing the need for continued exploration to understand its role in supporting glucose management among postmenopausal Native American women. Further exploration is required to investigate the potential long-term impact and the use of flaxseed in managing glucose levels in this demographic. Full article

A wide range of gluten-free bakery products are already available on the market. However, they often have a low proportion of fiber and inferior sensory properties when compared to classic baked goods. The aim of this work was to evaluate the influence of the addition of different types of fiber and insect powder on selected organoleptic and nutritional properties of gluten-free bread and to reformulate a recipe for gluten-free bread. Twenty-four experimental samples were prepared with different types and percentages of fiber, either alone or in combination. Sensory analysis, instrumental texture analysis, and chemical analyses, including predicted glycemic index, were carried out. A total of 16 of the 24 fiber-enriched samples received an average or slightly above-average rating. The samples containing the fiber mixture without insect powder and the sample containing 9% flaxseed performed best in the overall evaluation. The combination of different types of plant fibers simultaneously with the incorporation of insect powder in a low concentration appears to be advantageous, both from the viewpoint of sensory acceptability and also from the viewpoint of the potential for increasing the polyphenol content and antioxidant capacity. This study lists the sensorially acceptable range of fiber concentrations, which can be a guide for the bakery industry. Full article

Celiac disease (CD) is a multi-organ complex autoimmune disorder triggered by a gluten-containing diet in genetically predisposed individuals. The only effective treatment for people with CD is strict, lifelong adherence to a gluten-free diet to reduce severe disease outcomes. Therefore, this study aimed to produce high-nutrition gluten-free pasta by substituting wheat flour with lupin flour, flaxseed flour, rice flour, and corn starch. For this purpose, six gluten-free pasta treatments (T1–T6) were produced with different flour compositions. In addition, inulin, xanthan gum, beta-glucan, and Moringa leaf powder in fixed amounts were added to all treatments. For the proximate analysis, color measurements and sensory evaluation were determined for all treatments. Proximate analysis of our results showed that substituting wheat flour with composite flour blends was satisfactory for producing nutritious pasta products without affecting their quality. Compared to the control group, T6 had a significant increase in fiber (4.68 ± 0.25 vs. 1.24 ± 0.28), lipid (21.99 ± 0.38 vs. 9.32 ± 0.25), protein (13.84 ± 0.30 vs. 13.45 ± 0.51), and ash content (1.65 ± 0.07 vs. 1.28 ± 0.06) of gluten-free pasta. However, the carbohydrate content decreased compared to the control treatment (46.10 ± 0.69 vs. 60.84 ± 0.75). The color measurement evaluation found a significant difference in the lightness (L*), redness (a*), and yellowness (b*) values between the control and all gluten-free pasta treatments. The sensory evaluation of the finished gluten-free pasta treatments and control sample indicated that the quality score for overall acceptability varied widely for different treatments due to individual preferences. Our study concluded that gluten-free pasta with high nutritional value from gluten-free flour is a good alternative product for celiac patients. Full article

The solid-state fermentation (SSF) efficiency of Bacillus licheniformis ATCC 21424 (BL) on various agro-industrial by-products such as oilseed cakes [hemp (HSC), pumpkin (PSC), and flaxseed (FSC)] was evaluated by examining the nutritional composition, reducing sugars, and in vitro protein digestibility (IVPD) for use in animal nutrition. SSF significantly decreased crude protein, along with changes in the total carbohydrates (p < 0.05) for all substrates fermented. An increase in crude fat for HSC (1.04%) and FSC (1.73%) was noted, vs. PSC, where the crude fat level was reduced (−3.53%). Crude fiber does not differ significantly between fermented and nonfermented oilseed cakes (p > 0.05). After fermentation, neutral detergent fiber (NDF) and acid detergent fiber (ADF) significantly increased for HSC and FSC (p < 0.05), as well as for PSC despite the small increase in ADF (4.46%), with a notable decrease in NDF (−10.25%). During fermentation, pH shifted toward alkalinity, and after drying, returned to its initial levels for all oilseed cakes with the exception of PSC, which maintained a slight elevation. Further, SSF with BL under optimized conditions (72 h) increases the reducing sugar content for FSC (to 1.46%) and PSC (to 0.89%), compared with HSC, where a reduction in sugar consumption was noted (from 1.09% to 0.55%). The viable cell number reached maximum in the first 24 h, followed by a slowly declining phase until the end of fermentation (72 h), accompanied by an increase in sporulation and spore production. After 72 h, a significant improvement in water protein solubility for HSC and FSC was observed (p < 0.05). The peptide content (mg/g) for oilseed cakes fermented was improved (p < 0.05). Through gastro-intestinal simulation, the bacterial survivability rate accounted for 90.2%, 101.5%, and 85.72% for HSC, PSC, and FSC. Additionally, IVPD showed significant improvements compared to untreated samples, reaching levels of up to 65.67%, 58.94%, and 80.16% for HSC, PSC, and FSC, respectively. This research demonstrates the advantages of oilseed cake bioprocessing by SSF as an effective approach in yielding valuable products with probiotic and nutritional properties suitable for incorporation into animal feed. Full article

Flaxseed, also known as flax or linseed (Linum usitatissimum L.), is one of the oldest crops. It is used for oil and fiber production. The species displays a broad range of biological activities due to its chemical compounds. It has a widespread geographical distribution, and a large number of its varieties have been evaluated for their biological efficacy and nutritional value. This study investigates fifteen varieties of the species, some of which are examined for the first time. In this regard, a series of chemical composition analyses and antioxidant assays were carried out. Accordingly, total phenolic content ranged between 613.6 (Michael) and 3164.6 (Atalanta) mg GAE/g, whilst total flavonoid content varied from 176.25 (BonnyDoon) to 689.20 (Mcduff) mg QE/g. Regarding the radical scavenging assays, the values obtained were significantly higher than those of the standard antioxidant (ascorbic acid). Furthermore, the extracts exhibited chelating activity for ferrous ions and a cupric reducing capacity that was comparable to that of the standard. The oil content values of the varieties ranged from 0.82 g/100 g (Michael) to 2.14 g/100 g (McGregor). The percentage of α-linolenic acid varied between 39.21% (McGregor) and 54.13% (Nareum). Full article

Flaxseed meal (FSM) is a byproduct of flaxseed oil extraction which has rich nutritional value and can be used as a high-quality new protein ingredient. However, the anti-nutrient factor (ANF) in FSM restricts its potential application in feed. The strategy of microbial fermentation is a highly effective approach to reducing ANF in FSM and enhancing its feeding value. However, evaluation of the nutritional value of fermented flaxseed meal (FFSM) in growing pigs has not yet been conducted. Thus, the purpose of this study was to investigate the nutritional value of FFSM in growing pigs and comparison of the effect of fermentation treatment on improving the nutritional value of FSM. Two experiments were conducted to determine the available energy value, apparent digestibility of nutrients, and standard ileal digestibility of amino acids of FSM and FFSM in growing pigs. The results showed as follows: (1) Fermentation treatment increased the levels of crude protein (CP), Ca and P in FSM by 2.86%, 9.54% and 4.56%, while decreasing the concentration of neutral detergent fiber (NDF) and acid detergent fiber (ADF) by 34.09% and 12.71%, respectively (p < 0.05); The degradation rate of CGs in FSM was 54.09% (p < 0.05); (2) The digestible energy (DE) and metabolic energy (ME) of FSM and FFSM were 14.54 MJ/kg, 16.68 MJ/kg and 12.85 MJ/kg, 15.24 MJ/kg, respectively; (3) Compared with FSM, dietary FFSM supplementation significantly increased the apparent digestibility of CP, NDF, ADF, Ca, and P of growing pigs (p < 0.05) and significantly increased the standard ileal digestibility of methionine (p < 0.05). These results indicate that fermentation treatment could effectively enhance the nutritional value of FSM and provide basic theoretical data for the application of FFSM in pig production. Full article