Search Results (771)

Food processing can modify legume structure and improve its applicability in protein-fortified foods. This study investigated the effects of six pretreatments, including peeling, roasting, atmospheric steaming, high-pressure steaming, sprouting, and microwaving, on the processing characteristics and quality attributes of wheat bread containing 50% red kidney bean flour (RKBF). Results showed that thermal pretreatments reduced the gelatinization enthalpy (ΔH) of composite flours by 4.6–13.2% and increased dough water absorption rate by 5.7–9.7% compared with untreated RKBF. Hydrothermal treatments significantly improved dough rheology and structural integrity by increasing glutenin macropolymer (GMP) content, reducing free sulfhydryl levels, altering protein secondary structure, and optimizing starch and gluten distribution. Atmospheric steaming increased the bread specific volume from 3.37 to 3.53 cm³/g and reduced hardness by 16%. Incorporation of RKBF also reduced rapidly digestible starch from 64.91% in wheat bread to 48.99–56.16% and increased resistant starch from 11.76% to 21.27–25.55%. Moreover, volatile analysis identified 42 compounds, with thermal pretreatments effectively reducing beany flavor compounds. Peeling alleviated dark coloration but further reduced bread volume, whereas sprouting-induced protein degradation adversely affected dough formation and gluten structure. Overall, atmospheric steaming exhibited the best balance between processing performance and nutritional quality, showing a significant improvement in the bread quality containing 50% RKBF. Full article

The valorization of food industry by-products is a promising strategy for developing natural additives to increase food quality. This study examined the efficiency of tomato processing industry waste (TPIW), which is a significant agro-industrial by-product, in enhancing the oxidative stability of three common edible vegetable seed oils (i.e., sunflower, soybean, and corn oils) under accelerated storage conditions. A custom response surface methodology (RSM) approach was employed to design and optimize the experiments, also using butylated hydroxytoluene (BHT), a potent synthetic antioxidant (i.e., oil type, TPIW and/or BHT enrichment). Oils were incubated under controlled conditions at 60 °C for 28 d (Schall oven test), wherein both darkness and light exposure were employed. Untreated (control), TPIW-enriched, and BHT-fortified (positive control) oils were examined in this study. The oxidative stability and shelf-life of oils was thoroughly evaluated using standard oxidative indices for both primary and secondary oxidation by-products, antioxidant capacity (DPPH radical scavenging activity), total carotenoid content, chromatic coordinates (CIE 1976 L*a*b*), and Fourier-Transform Infrared spectroscopy to monitor structural changes. The results revealed that enrichment with TPIW significantly (p < 0.05) reduced both primary and secondary oxidation products compared to untreated oils, approaching the protective efficiency of BHT in some assays. Specifically, it was observed that the combination of soybean oil enriched with both BHT and TPIW was the most preferable to enhance oxidation stability. Results from FT-IR supported these findings; slower formation of oxidative derivatives was revealed. Light exposure did not show a significant impact on the oxidation process regardless of the oil sample when compared to the temperature parameter. The results of this study confirm that TPIW could assist shelf-life prolongation of edible vegetable oils and promote a circular economy strategy by valorizing food by-products as a viable alternative to synthetic antioxidants. Full article

Heightened consumer awareness of health benefits has propelled nutritionally enhanced cereal products to the forefront of food industry innovation. The present work focused on manufacturing polyphenol-enriched biscuits by incorporating grape seed extract (GSE). The study evaluated different formulations of wheat flour with GSE at addition ratios of 0%, 0.2%, 0.4%, 0.6%, 0.8%, and 1% (w/w). Within the 0.2–0.6% GSE range, significant improvements were observed in dough properties and biscuit quality. Specifically, the dough development time and degree of softening decreased, while the dough stability time, peak viscosity, storage modulus, and loss modulus increased. The fortified biscuits had a darker color, lower baking loss rate, and increased spread factor, springiness, and cohesiveness. In addition, total phenolic content (TPC) and total flavonoid content (TFC) of the fortified biscuits increased significantly (p < 0.05), and the antioxidant activity of the biscuits was also enhanced. Sensory evaluation results indicated that biscuits with 0.6% GSE addition achieved the highest overall acceptability score (8.7 ± 0.4 on a 9-point hedonic scale), indicating good consumer acceptance. These findings identify 0.6% GSE as an appropriate fortification level for improving biscuit quality while enhancing polyphenol content and antioxidant capacity, providing a practical basis for the development of polyphenol-enriched bakery products. Full article

The development of sustainable, nutrient-dense food systems requires a comprehensive understanding of how microalgae influence the mechanical properties of starch hydrogels. While certain microalgae are common food additives, a critical research gap remains regarding their effect on the rheological behavior and structural integrity of potato starch gels specifically. This study addressed this gap by evaluating the mechanical, microstructural and optical impacts of Arthrospira platensis (commonly known as Spirulina) and Chlorella vulgaris at 0.5%, 1% and 2% (w/w). Utilizing steady-shear flow tests, colorimetry, NIR spectroscopy and microscopy, we characterized changes in steady rheological parameters, color, chemical changes and microstructure of fortified hydrogels. Results indicated that filamentous Arthrospira platensis reinforces the matrix, significantly increasing yield stress from 10.2 Pa in the control to 32.4 Pa at 2% inclusion. In contrast, spherical Chlorella vulgaris appears to act as a structural filler, reducing yield stress to 4.8 Pa at 2%. Microscopy confirmed these morphological influences, showing Arthrospira platensis filaments entangling granules while Chlorella cells integrated into inter-granular spaces. Colorimetry revealed significant darkening (L* decreased from 31.59 to 18.54 at 2% Spirulina addition) and significant greening (p < 0.05). NIR spectroscopy demonstrated potential physical interactions via vibrational markers at 5172 cm⁻¹ and 5646 cm⁻¹, indicating water matrix redistribution within the system. This research demonstrates how incorporating Spirulina and Chlorella vulgaris provides a viable approach for modifying the physical properties of starch-based matrices. The findings indicate that Spirulina enhances flow resistance and structural stability under steady shear, whereas Chlorella vulgaris reduces flow barriers, thereby increasing the spreadability of these composite food systems. Full article

Ultra-processed foods (UPFs) account for a substantial proportion of energy intake and are commonly characterized by being low in protein. The growing availability of protein-fortified UPFs may contribute considerably to dietary protein intake. This study examined associations between UPF consumption and protein intake and evaluated the effects of UPF reduction on protein intake. Fifty-two healthy adults were randomized to either minimize UPF consumption (MPF; n = 25) or maintain typical dietary patterns (UPF; n = 27) for six months. Dietary intake was assessed using three-day diet records at baseline and post-intervention, and foods were classified by the Nova Food Classification System. At baseline, UPF consumption was positively associated with UPF-derived protein intake and the proportion of protein obtained from UPFs (p’s < 0.0001), while demonstrating inverse associations with protein intake relative to body mass and the percentage of calories derived from protein. The MPF group significantly reduced UPF consumption and UPF-derived protein intake (p’s < 0.0001). Despite this, total protein intake, protein intake relative to body mass, and percentage of calories derived from protein were maintained. These findings suggest that dietary protein adequacy can be preserved during UPF reduction while decreasing reliance on UPF-derived protein sources. Full article

Background/Objectives: The oral microbiome plays a central role in maintaining oral health from early life, with childhood representing a critical period for its establishment and long-term stability. While many environmental factors influence this dynamic microbial ecosystem, diet is distinct in being both universal and highly modifiable. This systematic review aims to evaluate and synthesize current evidence regarding the impact and mechanisms of distinct dietary habits, food matrices, and nutritional components on the composition, diversity, and ecological resilience of the pediatric oral microbiome. Methods: A literature review aligned with PRISMA guidelines was conducted via digital searches on PubMed, ScienceDirect, and Cochrane databases (January 2015–December 2025). Search strategies combined MeSH terms and keywords targeting “Microbiota”, “Mouth”, “Child”, “Diet”, and “Oral health”. Results: From 1068 records identified, 16 relevant articles met the inclusion criteria. Dietary habits may influence taxonomic and functional profiles. Frequent consumption of sugar-sweetened beverages, sucrose-rich sodas, and sweet treats induces notable dysbiosis and enriches acidogenic/aciduric taxa. Conversely, protective food matrices, including probiotic-fortified dairy products, polyol-based sugar-free chewing gums (xylitol and maltitol), bovine milk, and bioactive-rich agents like green tea, actively suppress cariogenic pathways (specifically Streptococcus mutans) and support commensal, health-associated genera without disrupting overall microbial structures. Conclusions: Diet represents an important modifiable factor shaping the pediatric oral microbiome, capable of either driving dysbiosis or reinforcing symbiosis. Cultivating a microbiome-informed dietary approach early in childhood supports a resilient microbial architecture, offering a non-invasive, public health framework for long-term oral and systemic disease prevention. Full article

Modern food systems face the challenge of improving nutritional quality while reducing environmental impact and conserving agrobiodiversity. This study evaluated the effects of thermal processing and fortification with ayocote (Phaseolus coccineus) and quintonil (Amaranthus hybridus) flours on the physicochemical, nutritional, and functional properties of blue maize tortillas, baked tortilla chips (BTCs), and fried tortilla chips (FTCs). Two nominal fortification levels (F1: 6% and F2: 9%) were incorporated into nixtamalized blue maize flour. The resulting products were characterized for proximate composition, mineral profile, color, texture, phenolic and flavonoid contents, antioxidant activity, and in vitro phenolic bioaccessibility. Fortification significantly increased protein, ash, mineral, phenolic, and flavonoid contents, particularly in F2 formulations, while maintaining adequate technological quality. Thermal processing influenced phytochemical content and antioxidant activity, although these effects depended on the parameter evaluated. BTCs generally exhibited higher flavonoid content and antioxidant capacity, whereas total phenolic content remained comparable between BTCs and FTCs. Fortification improved tortilla flexibility but increased tortilla chip hardness. During simulated gastrointestinal digestion, fortified products released more phenolics than the controls. BTC-F2 maintained the highest phenolic content after digestion, whereas tortilla formulations exhibited the greatest relative phenolic bioaccessibility. These findings demonstrate the potential of the underutilized native species ayocote and quintonil to enhance the nutritional and functional value of maize-based products. Full article

Probiotics play an important role in maintaining human gastrointestinal health and immune function, driving a rapidly expanding global market for probiotic-fortified foods. Lacticaseibacillus paracasei is one of the most widely applied probiotic strains in functional foods and dairy formulations, with well-documented health-promoting properties. For probiotic foods, authenticity requires rigorous verification for efficacy and compliance, which depends on rapid strain-specific identification. However, conventional culture-based methods are time-consuming and cannot distinguish closely related Lacticaseibacillus species, while PCR-based assays require expensive thermal cyclers and trained personnel, barring deployment in resource-limited settings. Here, we report the development and validation of a MIRA-CRISPR/Cas12a fluorescence assay for rapid, species-specific, and highly sensitive on-site detection of Lacticaseibacillus paracasei. This integrated workflow combines 8 min rapid crude DNA extraction, 30 min isothermal MIRA pre-amplification, and 20 min CRISPR/Cas12a signal amplification with naked-eye fluorescence readout under blue light excitation, and requires only miniaturized portable equipment. The assay achieved a reliable limit of detection of 100 CFU/mL in milk-matrix spiked samples, showing no cross-reactivity across 17 tested lactic acid bacteria strains. In a validation set of 48 food samples, our method demonstrated 100% concordance with the gold-standard species-specific qPCR assay. This field-deployable method is appropriate for on-site quality control in probiotic manufacturing, label compliance verification, and frontline market regulatory inspections. Full article

Broccoli processing generates large quantities of leaves that remain underutilized despite being rich in bioactive compounds. Their valorization as a functional ingredient aligns with sustainable food production and offers an opportunity to enhance the nutritional quality of cereal-based foods. This study evaluated the impact of broccoli leaf powder (BLP) fortification (2.5 and 5%) on the phytochemical composition and functional properties of durum pasta under three drying regimes. BLP introduced glucosinolates, flavonols, carotenoids, and chlorophylls that were absent in the control samples, and their contents increased proportionally with the fortification level. The drying regime modulated compound stability, with low-temperature drying generally favoring retention, whereas cooking caused up to a 50% loss of glucosinolate, depending on the processing conditions. Functional properties were markedly enhanced by BLP addition. The 5% fortification level showed the greatest improvement, resulting in the highest antioxidant activity, antiglycation potential, and angiotensin-converting enzyme (ACE)-inhibitory activity compared to the control pasta. Antioxidant, antiglycation, and ACE-inhibitory activities increased proportionally with the fortification level, and although drying reduced some activities, the fortified pasta consistently outperformed the control. Among the tested formulations, pasta enriched with 5% BLP showed the most favorable overall functional and bioactive compound profiles. Overall, broccoli leaves represent a valuable by-product for developing nutritionally enriched pasta, and the processing conditions play a key role in shaping the stability and bioactivity of the incorporated compounds. Full article

Introduction: Restrictive diets are increasingly encountered in pediatric practice and may be adopted voluntarily or prescribed for medical conditions. Although they can support normal growth when appropriately planned, exclusion of nutritionally important foods may increase the risk of nutrient inadequacy. This narrative review examined nutritional deficiencies and laboratory monitoring in children following plant-based, food-allergy elimination, gluten-free, ketogenic, and protein-restricted diets for inherited metabolic disorders. Methods: Targeted searches of PubMed, Scopus, and Web of Science were conducted through 30 June 2026 using pediatric, diet-specific, nutritional-status, and biomarker terms. Because this was a narrative review, the literature was selected and synthesized qualitatively rather than through a formal systematic-screening process; no fixed study count, duplicate independent screening, or formal risk-of-bias assessment was performed. Professional guidelines and position papers were prioritized when discussing monitoring considerations, while pediatric studies were used to describe dietary intake, biochemical findings, clinically manifest deficiency, and growth outcomes. Results: Nutritional risks differed according to the foods or nutrients restricted. Vitamin B12 and iron were major concerns in plant-based diets, whereas cow’s milk and multiple-food elimination increased the risk of inadequate calcium, vitamin D, iodine, protein, and energy intake. Gluten-free diets were commonly associated with low fiber, iron, folate, and B-vitamin intake, particularly when refined, non-fortified products predominated. Ketogenic dietary therapy required attention to selenium, vitamin D, bone-related minerals, carnitine in selected patients, and linear growth. In phenylketonuria and related disorders, nutritional adequacy depended strongly on protein-substitute adherence and appropriate provision of essential amino acids and micronutrients. Across all dietary patterns, laboratory results required interpretation in relation to dietary intake, growth, supplementation, inflammation, medication, and the underlying condition. Across dietary patterns, inadequate intake, biochemical abnormalities, clinically manifest deficiency, and impaired growth were considered related but distinct outcomes. Conclusions: Nutritional monitoring should be individualized and based on the actual dietary restriction and clinical risk. The principal contribution of this review is a practical, risk-based framework that links the specific dietary restriction and adequacy of replacement foods with growth, symptoms, supplementation, and targeted laboratory biomarkers. Full article

Omega-3-fortified foods sit at the interface of lipid science, food technology, and prevention-oriented nutrition. The aim of this narrative review is to define practical criteria for evaluating whether fortified foods can deliver physiologically relevant eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) rather than merely declare omega-3 addition. This review focuses on fish oils, fish-processing by-product oils, single-cell oils, and encapsulated or emulsified delivery systems used in dairy products, bakery products, beverages, spreads, eggs, infant and maternal foods, nutrition bars, and related functional foods. It integrates evidence on raw material composition, refining, oxidative stability, food-matrix compatibility, retained dose during shelf life, bioavailability, biomarker response, health benefits, safety concerns, and regulatory communication. The proposed source-to-status quality-by-design framework emphasizes that applied value depends on traceable source selection, analytical quality control, matrix-specific protection, end-of-shelf-life verification, transparent dose labeling, and claims that remain proportional to evidence. Ordinary low-dose fortified foods should not be presented as equivalents of prescription omega-3 products or as general disease-prevention tools. Their defensible role is status-oriented dietary optimization in populations with low EPA/DHA intake. Full article

This review intends to provide an insight into the wide range of possibilities for vegetable oils to be used as solvents to extract natural ingredients for various applications with a special emphasis on antioxidants. The potential of using oils as food-grade solvents for extraction of carotenoids, crocins, curcuminoids, cannabinoids, capsaicinoids, different volatile organic compounds and other lipid-soluble phytochemicals from plant and marine sources and by-products is summarized. Most studies focus on optimizing extraction parameters and evaluating the physical and chemical characteristics of the obtained oily plant extract. On the one hand, these infused or enriched oils can be considered as plant extracts, but on the other hand, one should not ignore the fact that lipid oxidation is a problem that needs to be addressed. The characterization and analysis of the obtained oily extracts is closely related to their specific application in the food or cosmetic industry. Despite all the advantages, disadvantages related to the stability of the fortified oils are discussed as well. Full article

Sorghum bran, an abundant milling by-product, is rich in phenolics but underused as a food ingredient. Anthocyanin-rich sorghum bran extract (SBE) was added to Taosu, a traditional Chinese shortbread cookie, at 0–2%, and its effects on quality, flavor, antioxidant stability during storage, and heat-induced contaminants were evaluated. UHPLC-QTOF-MS/MS showed that SBE was rich in flavones (apigenin, luteolin) and 3-deoxyanthocyanidin apigeninidin and had strong in vitro antioxidant capacity; these phenolics transferred dose-dependently into Taosu. SBE raised the total phenolic, flavonoid, and anthocyanin contents and the radical-scavenging capacity and imparted a natural reddish color. The instrumental taste profile was essentially unchanged, whereas HS-SPME-GC-MS revealed a dose-dependent shift in the volatile profile, with more Maillard-derived furans (e.g., furfuryl alcohol) and fewer lipid-oxidation aldehydes at the highest level. At the 2% level, acrylamide and 5-hydroxymethylfurfural (5-HMF) were reduced by 30.9% and 46.0%, respectively. After 14 days of storage, the fortified cookies retained much higher phenolic and antioxidant levels than the control, with the 2% sample still exceeding the fresh control, indicating improved retention of phenolics and antioxidant capacity during the period evaluated. Overall, sorghum bran offers a route to upcycle a low-value by-product into a clean-label, multifunctional ingredient that improves the healthfulness and processing safety of traditional baked goods. Full article

Background: Incorporating probiotic bacteria such as BC, a spore-forming probiotic bacterium known for its resistance, into extruded snacks has emerged as an innovative approach to developing functional foods. Little is known about how the addition influences metabolomic changes during storage. Methods: The mung bean snacks were produced by extrusion, followed by BC fortification. The control snack without seasoning and the two BC treatments (0.1% and 0.5% w/w) were stored at room temperature for 3 months. Culture-based methods and qPCR were performed for microbial analysis. Metabolites were extracted, and metabolite profiles were evaluated using an LC-MS-based approach. Results: 0.5% BC was the most stable in the snack, with viable counts of 7.10 log CFU/g. The PCA plot demonstrated distinct clustering patterns among groups, despite no significant difference by PERMANOVA. In negative mode, L-tyrosine showed higher accumulation in the 0.1 BC group, whereas Threonine, L-histidine, and fatty acid metabolites were highly abundant in the 0.5 BC treatment. The positive mode showed discriminant metabolites, with L-glutamic acid, Isoleucine, and L-phenylalanine enriched in the 0.5 BC treatment. Overall, BC altered citrate and phenylalanine metabolism, and each treatment affected aminoacyl-tRNA biosynthesis. Conclusions: These findings demonstrate the maintenance of culturable B. coagulans in fortified extruded mung bean snacks during storage and provide exploratory insights into metabolite changes associated with amino acid metabolism, lipid oxidation, and flavor development that may be relevant to product quality and storage stability. Full article

Snacking has become a routine part of how people eat today, with real potential to shape overall diet quality, food choices, and daily nutrient intake. This cross-sectional study aimed to investigate snack purchasing and consumption habits among Greek adults, examine consumers’ perceptions of the nutritional value of snacks, and assess their attitudes toward nutrition labelling, nutrition claims, and innovative snack products. A structured questionnaire was sent out electronically to 1039 Greek adults. Participants provided information on their sociodemographic background, health and lifestyle habits, snack consumption and purchasing behavior, perceptions of snack products, nutrition labelling, and interest in innovative and functional snacks. The data were analyzed using descriptive statistics and Chi-square tests of independence. The most common packaged snack for the average person in the study was a cereal bar, while the least popular non-packaged snack was a bakery cheese pie. Consumers viewed the appearance of the product’s packaging as a secondary consideration at the point of purchase, and the most prominent label elements that attracted consumer attention were nutrition, calories, and fat. The claims that consumers found most appealing were “no preservatives” and “sugar-free/no added sugars.” A clear preference was shown for snack products that relied mainly on naturally occurring nutrients rather than fortified ingredients, as well as a greater willingness to try new savory snack options that used familiar/demonstrable Greek ingredients, such as certain olives, nuts, and fruit. Statistically significant relationships have been identified between certain snacking behaviors, attitudes, and labelling preferences, with respect to age, gender, education level, employment status, Body Mass Index (BMI), health status, physical activity, and place of residence. Within this relatively highly educated and predominantly urban sample, sociodemographic, education level and lifestyle all have an influence on how Greek adult consumers view and use snacks. Interest in nutrition information varies widely between different types of consumers. These findings may be useful in guiding the future development of snacks that meet the nutritional requirements of the Mediterranean diet, as well as in creating more targeted nutrition information and consumer education programs. Full article