Search Results (207)

The chiffon cake is widely consumed and is especially age-friendly due to its soft texture and ease of swallowing. However, conventional formulations based on low-gluten flour (LGF) are low in bioactive compounds and offer limited nutritional value. This study examined whether partial replacement of LGF with mycoprotein powder (MPP), a sustainable fungal protein rich in phenolics and flavonoids, could enhance the functional properties of chiffon cakes, with substitution levels up to 80% of LGF. Building on our previous work showing that mycoprotein substitution preserves chiffon cake texture and sensory quality, we focused on phenolic composition and antioxidant capacity in this study. Free and bound phenolics were quantified directly in cake samples, and bioactives were extracted with water, 50% ethanol, and 95% ethanol. Total flavonoid content and antioxidant capacity were assessed using DPPH, ABTS, ferric reducing antioxidant power, ferrous-ion chelating activity, and reducing power assays. Increasing MPP levels significantly elevated extraction yield, total phenolics, and total flavonoids, with 50% ethanol giving the highest recoveries. At 80% MPP substitution, total phenolics nearly doubled, and flavonoids increased more than six-fold, accompanied by marked improvements across all antioxidant assays. These findings support mycoprotein fortification as a viable strategy to enhance the nutritional and functional quality of chiffon cakes. Full article

Panettones enriched with Sambucus peruviana (elderberry) flour at concentrations of 4, 6, 8, and 10% were developed to study their physicochemical, bioactive, and sensory properties. Results showed that the incorporation of S. peruviana significantly increased fiber content, reaching 4.74% in the EP10 formulation, compared to 3.53% in the control (TP0). Total phenolic content also increased, reaching 6.7 mg GAE/g in EP10 versus 4.0 mg GAE/g in TP0. Regarding antioxidant capacity, DPPH antioxidant activity was the highest in EP10 (0.9 mg TE/g), while TP0 presented only 0.2 mg TE/g. In terms of physical properties, the color of the panettone progressively darkened with S. peruviana incorporation, with a decrease in lightness (L*) from 56.79 in TP0 to 39.54 in EP10. For texture, hardness increased significantly from 20.23 N in TP0 to 77.15 N in EP10, suggesting greater crumb compactness. In the sensory evaluation, formulations EP4 and EP6 showed higher acceptance in attributes such as color and aroma, while higher concentrations (EP8 and EP10) exhibited a slight decrease in acceptance due to increased hardness and a slightly bitter taste. These results demonstrate the potential of S. peruviana flour as a functional ingredient for enriching bakery products, enhancing their nutritional and antioxidant profiles without excessively compromising sensory characteristics. Full article

Bioprocessing grape pomace (GP) presents a sustainable solution aligned with circular economic principles and transforms it into valuable functional ingredients for baked products. This review (2020–2025) synthesizes enzymatic and microbial strategies that modify the fiber–phenolic matrix and improve dough performance. Enzyme-assisted extraction, alone or combined with ultrasound or pressurized liquids, increases extractable polyphenols and antioxidant capacity in GP fractions used as flour substitutions or pre-ferments. Fungal solid-state and lactic fermentations liberate bound phenolic compounds and generate acids and exopolysaccharides. Among these routes, enzyme-assisted extraction and lactic sourdough-type fermentations currently appear the most compatible with bakery-scale implementation, offering substantial phenolic enrichment while relying on relatively simple, food-grade equipment. In current bakery applications, GP is mainly used as crude grape pomace powder, which typically shows higher total phenolics and antioxidant capacity. Moreover, in several models it lowers starch hydrolysis and predicted glycemic index. The practical substitution rate is between 5 and 10% of flour, which balances nutritional gains with processing disadvantages. These can be mitigated by fractionation toward soluble dietary fiber or co-fortification with flours rich in protein and fiber. An additional benefit of these methods includes reduced mycotoxin bioaccessibility in vitro. A key evidence gap is the absence of standardized comparisons between raw and bioprocessed GP in identical formulations. Overall, GP emerges as a promising ingredient for bakery products, while the added technological and nutritional value of bioprocessing remains to be quantified. Full article

Moringa oleifera has been recognized for its adaptability, nutritional richness, and multipurpose potential, particularly in resource-limited regions. While most research has focused on its leaves, moringa seeds remain underutilized despite their broad applicability in the environmental, agricultural, and food sectors. This review systematically and critically examines recent scientific literature on the use of M. oleifera seeds across these fields, emphasizing their functional value, applications, and challenges for sustainable use. The review follows the SALSA methodology (Search, Appraisal, Synthesis, and Analysis), a structured and iterative framework designed to identify, evaluate, and integrate scientific evidence from diverse sources. The analysis encompasses three main areas: (i) water treatment, where moringa seed extracts have achieved turbidity removal efficiencies above 90% and effective adsorption of dyes and potentially toxic elements; (ii) agriculture, where seed-derived fertilizers improve soil fertility, nutrient availability, and crop yield compared to conventional inputs; and (iii) the food industry, where moringa seed derivatives enhance the nutritional, functional, and antioxidant properties of bakery, beverage, and oil-based products. Overall, M. oleifera seeds emerge as a versatile and sustainable resource with proven potential as a natural coagulant, biofertilizer, and nutraceutical ingredient. By integrating findings from both English and Spanish language studies, this work highlights their contribution to sustainable water management, agricultural productivity, and food innovation, while emphasizing the need for further safety evaluation and process optimization to support large-scale application. Full article

This study assessed the effect of adding a cranberry polyphenol preparation in powder and microcapsule form to cookies on their physicochemical properties, polyphenol composition, health-promoting activity, and biocompatibility with normal human colonocytes. Cranberry powder was obtained by purifying the polyphenolic compounds, while microcapsules were obtained by encapsulating the powder in a mixture of sodium alginate and soy protein isolate. Cookies were prepared with 0.5, 1, 3 and 5% microcapsules, and 0.04, 0.08, 0.23 and 0.38% powder. The study showed that physicochemical parameters such as moisture, spreadability index, baking loss, hardness, and color significantly depended on the type and amount of the additive. Higher total polyphenol content was observed for cookies with powder (13.22 mg/100 g; P_0.38), analyzed by using ultra-performance liquid chromatography (UPLC). The addition of microencapsulated powder increased the degree of anthocyanin preservation by 57.9% (primarily cyanidin 3-O-glucoside). The highest antioxidant activity, measured by cation radical scavenging activity (ABTS), copper ion reduction (CUPRAC), superoxide radical (O₂⁻) and hydroxyl radical (OH˙) scavenging capacity tests, was observed for cookies with a 0.38% addition of polyphenol powder. These cookies also demonstrated the highest antidiabetic activity (α-amylase and α-glucosidase inhibition of 40.23 and 15.79%, respectively). All tested cookies also demonstrated high biocompatibility with human colonocytes. These findings contribute to the development of innovative functional bakery products with stable anthocyanin forms. Full article

Peach palm (Bactris gasipaes) is an underutilized Amazonian crop with emerging relevance for plant-based food systems. Global demand for plant-based products continues to expand, reaching USD 28.38 billion in 2024, yet current formulations rely on a narrow set of ingredients with limitations in nutritional quality, functionality, sustainability, and supply-chain resilience. This review synthesizes quantitative evidence on the nutritional composition (carbohydrates 30–72% dm, protein 2–8% dm, lipids 2–14% dm), fatty acid profile, mineral density, and bioactive compounds (carotenoids up to 800 µg/g dm; phenolics 60–90 mg GAE/100 g dm) of peach palm fruit. Techno-functional properties relevant for plant-based applications, such as emulsification, water-binding, and structural contributions in bakery products and meat analogues, are critically examined, along with the effects of processing on nutrient retention and antinutrient reduction. The review also evaluates sustainability attributes and identifies key limitations, including regional cultivation, sensory constraints, and economic and technological barriers. By integrating nutritional, technological, and ecological perspectives, this work highlights the potential of peach palm as a diversified ingredient source and outlines research gaps necessary for future industrial adoption. Full article

The functional characteristics of Partial acylglycerols (PAGs) have attracted the attention of researchers in designing PAGs for food applications as a potential substitute for conventional fats/oils. Designing PA using enzymes has been of great interest due to the greater specificity of enzymes, giving high-quality products for food applications. The utilization of PA in fat-based products, such as bakery, dairy, and emulsion foods, exhibits superior functionalities and health-friendly characteristics. The PA can also be used for cooking/frying applications. However, exposure of PA to a higher temperature for a longer time shows inferior characteristics. The functional characteristics of PA, such as solid fat content, rheology, microstructure, crystal formation, and thermal behavior, make it a potential replacement for conventional fat. The present review focuses on a comparative assessment of synthetic routes, the functional characteristics of PA, food applications, and technological drawbacks in commercializing PA-based products. Furthermore, the future prospect focuses on supporting future research that will facilitate the incorporation of PA in food products at an industrial scale. Full article

This study evaluated the application of Pediococcus acidilactici ORE 5 (applied in free or immobilized form in a prebiotic matrix called “trahanas”) in sourdough bread production. Specific volumes of all the produced bread samples varied at approximately the same levels (2.50 to 2.54 mL/g), indicating a satisfactory dough expansion. In contrast, acidity differed significantly (p < 0.05). Sourdough bread produced with immobilized cells (IB) exhibited the lowest pH (4.30) and the highest titratable acidity (9.13 mL NaOH N/10), followed by the sourdough bread produced with free cells (FB) and the control bread (CB), reflecting the enhanced metabolic activity of immobilized cells supported by the prebiotic matrix. The organic acid analysis revealed higher levels of lactic (2.96 g/kg) and acetic acid (0.99 g/kg) in the IB sample, along with increased minor acids. The high organic acid content contributed to a delayed rope (14.7 days) and mold spoilage (7.3 days) compared to the CB sample, enhancing microbial stability. In addition, the nutritional properties of the produced sourdough breads containing P. acidilactici ORE 5 were improved significantly. The IB sample demonstrated the highest total phenolic content (85 mg GAE/100 g), followed by the FB sample (61 mg/100 g) and the CB sample (48 mg/100 g), while phytic acid levels were markedly reduced (93% in IB and 80% in FB). A sensory evaluation confirmed the maintained overall acceptability, with enhanced flavor scores for sourdough breads containing P. acidilactici ORE 5. These findings indicate that P. acidilactici ORE 5, particularly in immobilized form, could be an effective functional starter culture for sourdough bread, highlighting its potential for applications in functional bakery products. Full article

As the demand for dairy-free bakery products increases, identifying plant-based milk alternatives that sustain product quality is essential. This study investigated the effects of eight milk types—soy, hazelnut, walnut, quinoa, flaxseed, coconut, oat, and almond—on the functional, nutritional, and sensory properties of muffins. A control prepared with cow’s milk served as reference. Rheological results showed that quinoa- and flaxseed-based batters exhibited stronger viscoelastic behavior, whereas oat and coconut milks reduced consistency. Physical parameters such as baking loss, volume index, and symmetry revealed no significant structural differences (p > 0.05), confirming that milk substitution did not affect baking performance. Color analysis indicated distinct chromatic variations, particularly in almond and coconut muffins with higher color difference (ΔE) and hue values. Phenolic and antioxidant assays demonstrated enhanced total phenolic content and Cupric ion reducing antioxidant capacity (CUPRAC) activity in quinoa and coconut variants. CUPRAC activity reached 0.89 micromoles Trolox equivalents per gram (µmol TE/g) in almond and 0.63 µmol TE/g in control muffins, whereas oat and hazelnut muffins exhibited the lowest activities, with 0.37 and 0.44 µmol TE/g, respectively. Amino acid profiling showed elevated glutamic acid and arginine in walnut, nearly doubling the control. Sensory scores (≥5) indicated high acceptability, confirming that selected plant-based milks can replace cow’s milk while enhancing functional and bioactive quality. Full article

This study introduces a complementary ingredient strategy to improve gluten-free muffins by combining the bioactive properties of Cornelian cherry (Cornus mas L.) with the techno-functional advantages of a carob-taro-rice flour blend. A rice-only formulation served as the control, while other formulations included partial substitution with carob and/or taro flours, enriched with 0%, 4%, or 8% Cornelian cherry pulp, and were evaluated using a comprehensive set of physicochemical, textural, microstructural, and sensory analysis. The incorporation of pulp and flour substitution markedly increased total phenolic content, antioxidant capacity, and dietary fiber, reaching up to 7.9 times the levels observed in the rice-only control. Carob flour substitution reduced muffin hardness by 51–64%, indicating substantial textural improvement. Quantitative Descriptive Analysis (QDA), Principal Component Analysis (PCA), and heatmap clustering confirmed that carob and taro enhanced the sensory profile by increasing crumb porosity and reducing firmness. Image analysis supported these findings, showing that carob-containing blends exhibited a more desirable microstructure with larger air cell area (>48%) and greater circularity (>0.86), thus linking internal structure to improved texture. These results provide a practical approach for bakeries and food manufacturers to enhance the nutritional and sensory quality of gluten-free muffins. Full article

Composite flours have been increasingly introduced in bakery products, aiming to enhance their nutritional value and reduce overdependence on imported wheat. Crackers are popular snack items, with potential to affect body weight and health status. This study aimed to examine the effects of different flour types, specifically pulses (chickpea, lupin, yellow split pea and cowpea), agricultural by-products (grape seeds and olive stones) and cereals (barley), on flour functionality, dough quality and final product characteristics compared with wheat flour (control) at various substitution levels. The functional properties of the composite flours were associated with the properties of dough and the characteristics of the crackers. Barley flour produced crackers with significantly higher hardness and lightness (L*) compared to the control, whereas chickpea flour had a similar but non-significant trend for both hardness and L* value. In contrast, high-level olive stone formulations yielded softer textures and the highest total color difference (ΔE), followed by grape seed crackers, which also exhibited high ΔE values and reduced hardness. The effects of composite flours on product texture were mediated by water absorption capacity and the compositional characteristics of the added flours. Crackers prepared with composite flours generally resulted in darker and diverse color profiles as well as low water activity and moisture values. Overall, the findings indicate that variations in composite flour type and substitution level influence product quality, allowing targeted modification of specific cracker attributes. Full article

This study explores the effect of date palm gum (DPG) as a novel functional ingredient for whole wheat bread (WWB) to enhance its physicochemical and textural properties. Herein, samples containing varying concentrations of DPG (0–3% w/w) were prepared and analyzed, out of which D2 (containing 1% w/w DPG) exhibited superior qualities. Microscopic studies showed that D2 exhibited improved crumb aeration, suggesting better fermentation than the others. Moisture analysis revealed that D2 retained a higher quantum of moisture (50.06 ± 0.41%). Further, the colorimetric study showed that increasing DPG concentration led to a corresponding decrease in L* values (46.69 ± 0.13) due to the combined effect of Maillard browning and the inherent color of DPG. Analysis of FTIR spectra confirmed stable interactions of DPG and starch–protein complexes in D2. Stress relaxation exhibited that D2 had the highest initial (F₀; 162.95 ± 1.70 g) and residual (F₆₀; 95.81 ± 3.94 g) forces, indicating that it maintained its structure under stress. In gist, DPG exhibited strong potential as a natural hydrocolloid that could be explored to develop functional bakery products. Full article

This research investigates the incorporation of hemp seed cake (HSC), a nutrient-rich by-product of hemp oil extraction, into traditional pretzel formulations as a sustainable approach to functional dry pretzels development. Wheat flour was substituted with 5–40% HSC, and the resulting products were examined for proximate composition, bioactive profile, and sensory perception. Substitution with hemp seed cake significantly enhanced nutritional quality, raising protein from 7.49 to 12.62% and fiber from 0.90 to 11.78%, while lowering carbohydrates; notably, formulations containing ≥30% HSC meet EU Regulation 1924/2006 criteria to be labeled as a “source of protein.” Functional enrichment was further demonstrated by a four-fold increase in polyphenols (115.28–467.45 mg GAE/kg) and a corresponding rise in total flavonoids (63.40–262.28 mg GAE/kg), as well as by enhanced antioxidant capacity evaluated through DPPH (194.42–658.89 mg Trolox/kg) and ABTS assays (486.05–1647.23 mg Trolox/kg). Sensory analysis (CATA, PCoA) indicated that low substitution levels (≤10%) preserved traditional acceptability, whereas higher levels (≥30%) introduced nutty aroma and denser texture, perceived by consumers as novel. These findings highlight hemp seed cake as a multifunctional ingredient that improves nutritional density, enhances bioactive potential, and supports circular economy principles in the bakery sector. Full article

Functional bread development with clean-label ingredients remains a technological challenge due to the negative effects of certain functional additives on dough rheology and bread quality. The aim of this study was to evaluate the effectiveness of dried sourdough as a natural improver in carob-enriched bread. Dough formulations included 10–20% carob flour as a partial replacement of wheat flour, with dried sourdough added as a dough improver at 5–10%. The results demonstrated that the addition of 10% dried sourdough increased maximum creep compliance of dough with 10% and 15% carob flour by 26% and 56%, respectively. The addition of 5% and 10% dried sourdough to dough with 10% carob flour decreased its Newtonian viscosity by 24% and 36%, resulting in improved dough handling. Crumb pore structure was enhanced by the addition of 5% dried sourdough, with average pore surface area increasing around 2.5 times in breads with 15% and 20% carob flour. Incorporation of dried sourdough reduced bread hardness and chewiness by up to 40% in samples with 15% carob flour and by 20–30% in samples with 20% carob flour. Sensory properties of crumb structure (crumb development, pore fineness, elasticity and crumbliness), which were adversely affected by carob flour addition, showed varying levels of improvement by the addition of dried sourdough. These results demonstrate the feasibility of using dried sourdough as a natural improver in functional bakery formulations, supporting the development of clean-label products without synthetic additives. Full article

The search for sustainable and health-promoting food ingredients has positioned microalgae as promising candidates for the development of functional products. Haematococcus pluvialis, a unicellular green microalga, is the richest natural source of astaxanthin, a carotenoid with outstanding antioxidant, anti-inflammatory, and neuroprotective properties. In addition to astaxanthin, H. pluvialis provides high-value proteins, essential fatty acids, polysaccharides, and vitamins, which expand its potential applications in the food sector. This review compiles current knowledge on the biology and physiology of H. pluvialis, with emphasis on cultivation strategies, environmental stress factors, and biotechnological tools designed to enhance bioactive compound production. Advances in extraction and purification methods are also discussed, contrasting conventional solvent-based approaches with emerging green technologies. The integration of these strategies with biomass valorization highlights opportunities for improving economic feasibility and sustainability. Applications of H. pluvialis in the food industry include its use as a functional ingredient, natural colorant, antioxidant, and stabilizer in bakery products, beverages, meat analogs, and emulsified systems. Evidence from in vitro, in vivo, and clinical studies reinforces its safety and effectiveness. Looking ahead, industrial perspectives point to the adoption of omics-based tools, metabolic engineering, and circular economy approaches as drivers to overcome current barriers of cost, stability, and regulation, opening new avenues for large-scale applications in food systems. Full article