Search Results (563)

The growing demand for gluten-free bakery products requires the development of formulations that overcome their typical technological and nutritional limitations. Using fruit by-products as natural fiber sources, in combination with xanthan gum (XG), supports a sustainable ingredient strategy that improves gluten-free product quality. This study investigated the effect of apple pomace (AP) (5% and 10%) and XG (1%) on the technological properties, texture profile, nutritional composition, and sensory acceptance of gluten-free muffins. Six formulations were prepared by partially replacing maize flour with AP and/or adding XG. AP (5–10%) reduced muffin height and volume compared with the control, whereas 1% XG increased muffin height by 11.16% and raised volume and specific volume by 38.46% and 36.11%, respectively. XG significantly decreased hardness compared with the control, while the effect of AP on texture was concentration-dependent: 5% AP reduced hardness, whereas 10% AP did not further improve softness. Combined use of AP and XG resulted in complementary effects, improving structural properties while increasing dietary fiber content. The muffins supplemented with AP were acceptable, and their overall acceptability did not differ significantly among the tested formulations. Overall, the results demonstrate that incorporating AP together with XG enhances both the technological and nutritional quality of gluten-free muffins, supporting the valorization of fruit-processing by-products in functional bakery applications. Full article

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

This study evaluated the effects of three milling methods, which are dry, semi-dry, and wet milling, on the physicochemical, thermal, and rheological properties of three types of broken rice (indica, japonica, and glutinous rice). The aim was to evaluate how these milling methods affect key flour characteristics, including starch damage, particle size distribution, swelling power, solubility, and gelatinization behavior. Dry milling resulted in the highest degree of starch damage, leading to increased solubility and swelling power, but also a reduction in gelatinization temperature and paste viscosity. Semi-dry milling exhibited moderate starch damage, enhanced thermal stability, and superior functional properties in comparison to dry milling. Wet milling, while minimizing starch damage, produced finer particles but resulted in lower swelling power and solubility. The results also indicated that Japonica rice exhibited the least starch damage, followed by Indica and Glutinous rice. These findings provide important insights into optimizing milling techniques for high-quality rice flour production, particularly for gluten-free food products. Overall, milling method substantially modulates structure and function relations in rice flour, and semi-dry and wet milling preserve starch integrity better than dry milling. These results provide practical guidance for selecting milling strategies to tailor flour functionality for specific rice-based products. Full article

Background: Commercial gluten-free (GF) breads often exhibit low nutritional quality due to limited fiber and bioactive compounds. The enzymatic treatment of vegetable by-products, such as broccoli and artichoke, represents a sustainable strategy to release soluble dietary fiber and phenolic compounds, enhancing the functional value of GF products. Five GF bread formulations were developed: a control bread, breads containing broccoli or artichoke extracts (BB and BA), and breads with enzymatically treated extracts using Viscozyme^® L and Celluclast^® 1.5 L (BBE and BAE). A commercial GF bread (BC) served as a reference. Nutritional composition, dietary fiber fractions, phenolic content, antioxidant capacity, starch digestibility, physicochemical parameters, and sensory properties were evaluated. Results: Enzymatic treatments significantly improved the nutritional and functional properties of GF breads. Viscozyme L^® produced the highest increases in antioxidant capacity and phenolic content (up to 30% higher in FRAP), while Celluclast^® 1.5 L generated the highest rise in soluble dietary fiber (up to 2.75 g/100 g) and the best sensory acceptance. Moreover, Celluclast^® 1.5 L significantly modified starch digestibility, reducing rapidly digestible starch by 14% and increasing slowly digestible starch by over 150%, suggesting a lower predicted glycemic response. Conclusions: Incorporating the enzyme-treated artichoke and broccoli by-products into GF breads effectively enhances soluble fiber, antioxidant potential, and sensory quality. Among treatments, Celluclast^® 1.5 L applied to artichoke proved most effective overall, providing a balanced improvement in nutritional and functional attributes. These findings revealed the potential of Celluclast^® 1.5 L-treated artichoke by-products as a source of natural bioactive compounds for developing clean-label, nutritionally enhanced GF breads. Full article

Lupin (Lupinus spp.) is increasingly incorporated into processed foods as a gluten-free ingredient and alternative protein source, but it is also a regulated allergen in the European Union due to cross-reactivity with other legumes, especially peanut. Reliable methods for detecting undeclared lupin traces in complex food matrices are therefore essential for consumer protection. In this study, a loop-mediated isothermal amplification (LAMP) assay was developed for rapid and sensitive detection of lupin DNA. Several nuclear and chloroplast regions were evaluated for primer design, and gene encoding the Lup a 1 allergen was selected as the optimal target. Amplification was monitored by real-time fluorescence, agarose gel electrophoresis, and visual colorimetry. The selected primer set achieved a detection limit of 25 pg of lupin DNA and consistently detected lupin in binary mixtures down to 10 mg/kg, with no cross-reactivity against closely related legumes or tree nuts. Application to processed foods confirmed detection in products declaring lupin and revealed potential undeclared presence in some commercial samples. Colorimetric detection provided reliable results comparable to real-time monitoring, enabling simple readouts without specialized equipment. Overall, the developed LAMP assay represents a rapid, specific, and sensitive alternative to PCR-based methods for allergen monitoring and food safety management. Full article

Background/Objectives: Recent reports on the co-occurrence of allergies and endometriosis have provided grounds for expanding research in this area, suggesting that diagnostics should be extended to women with endometriosis. However, numerous studies on nutrients and antioxidants do not specify the type of diet that supports the treatment process. In our review, we focus on the types of food elimination and dietary approaches that have been used. Methods: This systematic review was conducted according to the PRISMA guidelines. We searched the EMBASE, PUBMED and SCOPUS databases, as well as the bibliographies of research papers and reviews, including the latest reports from June 2025. The search keywords were “endometriosis” and “type of diet”, “nutrition”, “food products”, “nutrients”, “elimination diet”, and “allergies”. Results: Excluding coexisting allergies and introducing an anti-inflammatory diet low in animal products, limiting butter and margarine, and eliminating fried foods and refined simple sugars may be the best solution to help treat endometriosis. Conclusions: Personalised nutritional counselling for patients with endometriosis is particularly helpful and necessary, as there is no single elimination diet that can be recommended for all patients with endometriosis. The first step should be an anti-inflammatory diet, such as the Mediterranean diet or the MIND diet (Mediterranean-DASH diet intervention for neurological delay), followed by more in-depth allergy screening. The phenotypic diversity of this group of patients may require the use of a low-FODMAP (fermentable oligo-, di-, monosaccharides and polyols), low-nickel, gluten-free or other elimination diet. Full article

The increasing prevalence of celiac disease and demand for nutritious gluten-free alternatives have driven interest in cereal–legume composite flours. This study examined the functional, rheological, and textural properties of gluten-free flour blends formulated from brown (red) teff (Eragrostis tef (Zucc.) Trotter) and soybean (Glycine max (L.) Merr.) at different ratios (100:0, 90:10, 80:20, 70:30, 60:40, 0:100). Absorptive characteristics, particle size distribution, pasting behaviour, viscoelastic properties through oscillatory rheology, and texture profile analysis were evaluated. Soybean flour exhibited higher water holding capacity (5.54 g/g) and water solubility index (40.18%), while teff demonstrated notable water absorption index (5.62 g/g) and swelling power (6.18 g/g). Particle size analysis revealed that coarse fractions enhanced water binding and solubility, whereas fine fractions favoured hydration and swelling. Pasting properties showed that teff achieved a peak viscosity of 12,198 mPas in water, significantly reduced to 1839 mPas with AgNO₃. Pure teff exhibited the highest storage modulus (1947.98 Pa) and hardness (7.60 N), whereas the incorporation of soybeans progressively softened the texture. The complementary functional properties of teff and soybean demonstrate promising potential for developing nutritionally enhanced, protein-enriched gluten-free products, with solvent selection and blending ratios serving as critical optimization parameters for specific food applications. Full article

The influence of lactic acid bacteria (LAB) strains of various species isolated from Chinese traditional sourdough on the properties of rice sourdough and the textural and flavor qualities of steamed rice bread (SRB) was investigated. Lactiplantibacillus plantarum-fermented rice sourdough had a higher total titratable acidity (13.10 mL) than the other groups. Strains Lacticaseibacillus paracasei PC1 (LPC), Lactobacillus helveticus H1 (LH), Lactobacillus crustorum C1 (LC), Lactobacillus paralimentarius PA1 (LPA), and Lactiplantibacillus plantarum P1 (LP) showed marked protein hydrolysis during rice sourdough fermentation and increased free amino acid levels in rice sourdoughs relative to the control. The Fourier Transform Infrared Spectroscopy results indicated that LAB fermentation could promote the strengthening of inter-intramolecular hydrogen bonds and cause modifications in protein structures; however, these effects varied among the different strains. The LC and LPC strains had the most significant effect on improving the specific volume and textural properties of SRBs. Gas chromatography-mass spectrometry (GC-MS) and GC-ion mobility spectrometry (IMS) identified 33 and 35 volatile compounds, respectively, in the LAB-fermented SRBs, and differentiation was observed in the volatile profiles of SRBs made using different LAB strains. The differential impacts of LAB strains during rice sourdough fermentation can assist in the selection of candidate microorganisms for the production of high-quality gluten-free rice products. Full article

Chestnut (Castanea sativa Mill.) is a Mediterranean staple food valued for its cultural heritage, gastronomic identity, nutritional profile, bioactivities, and socio-economic and environmental relevance. This narrative review synthesizes current knowledge on chestnut fruits and by-products, linking ecophysiology and genetic diversity to chemical composition and functionality. It summarizes the nutrient profile (high starch and dietary fiber; gluten-free; B vitamins; essential minerals; and favorable fatty acids) and the diversity of phytochemicals—particularly phenolic acids, flavonoids, and ellagitannins (e.g., castalagin and vescalagin)—that underpin antioxidant, anti-inflammatory, antimicrobial, anti-proliferative, and metabolic effects demonstrated across in vitro, cellular, and in vivo models. We compare conventional and green extraction strategies (e.g., hydroethanolic, ultrasound-/microwave-assisted, and supercritical and subcritical water), highlighting method-dependent yields, composition, and bioactivity, and the valorization of shells, burs, and leaves within circular bioeconomy frameworks. Technological applications span functional foods (gluten-free flours, beverages, and emulsions), nutraceuticals, and cosmetics (skin-protective and regenerative formulations), and active packaging/biopolymers with antioxidant and antimicrobial performance. We discuss sources of variability (cultivar, environment, maturation, and processing) affecting bioactive content and efficacy, and outline future directions. Finally, this review emphasizes the importance of university-facilitated co-creation with companies and consumers—within the framework of Responsible Research and Innovation—as a pathway to strengthen the economic valorization and full utilization of the chestnut value chain, enhancing its societal relevance, sustainability, and health-promoting potential. Full article

Bakery products constitute an essential element of the daily diet, with significant nutritional and social importance. This study analyzes current industry trends, consumer behaviors, and distinctions between traditional and modern health-focused products, integrating both international findings and data relevant to Romania. The research draws on the specialized literature to examine changes in consumption patterns and manufacturers’ adaptation strategies. The results highlight three main directions: the increase in the popularity of artisanal and specialty products, the development of the healthy products segment (gluten-free, vegan, with added seeds or whole grains), and the increasing emphasis on sustainability and ethical practices. Although white bread remains the main choice, interest in healthier options, such as wholemeal or fortified bread, is growing both in the global and Romanian contexts, although it is still largely niche. Generational differences indicate that adults prefer traditional and healthy products, while young people and students choose quick and convenient snacks, strongly influenced by social networks. The conclusion highlights the bakery industry’s transition between tradition and modernity, where future success depends on integrating health, sustainability, and personalization into production and marketing processes. Full article

The technological limitations of gluten-free flours, including weak structure and low elasticity, negatively impact the sensory quality and consumer acceptance of the final product. Incorporating quince peel, a source of fiber and bioactive compounds, may enhance the nutritional and textural profile while improving key sensory attributes such as flavor and mouthfeel. This study aimed to valorize quince peel powder (QP), a fruit-processing by-product, by incorporating it (0%, 6%, 12%, 18%) into gluten-free sorghum muffins to enhance their nutritional profile and assess its impact on their technological and sensory properties. Phenolic characterization revealed that QP was rich in phenolics (337.1 μg/g), predominantly chlorogenic acid (54.5%). The 18% QP formulation increased the dietary fiber content by 80.8% and improved antioxidant activity by 23.3% relative to the control muffins. Image processing analysis of the crumb structure showed that QP created a uniform texture while moderately reducing air cell volume. Texture profile analysis revealed that increasing QP levels resulted in higher hardness and lower springiness. Quantitative descriptive analysis combined with multivariate analysis indicated that the 6–12% QP formulations were the most acceptable in terms of key sensory attributes. These results demonstrate the successful valorization of quince peel as a functional ingredient in sorghum muffins, enhancing nutritional and textural properties while maintaining structural integrity. Full article

The market for gluten-free (GF) snack products has expanded, even among children without gluten-related disorders, but few studies have assessed their nutritional quality relative to gluten-containing (GC) counterparts. This study compared the macronutrient composition and fibre additive content of such snack bars marketed to children in Ontario. A total of 110 snack bars were identified using a standardized set of marketing-based criteria. Nutritional data, including macronutrient content and the presence of fibre additives such as inulin and fructooligosaccharides (FOSs), were collected. Data was standardized per 100 kcals and bar size, then analyzed using an independent sample t-test and chi-square. Results indicated that GF bars contained significantly higher levels of protein (1.7 ± 0.77 g vs. 1.3 ± 0.44 g; p = 0.002) and fibre (1.9 ± 0.95 g vs. 1.4 ± 0.98 g; p = 0.015). No significant differences were observed for sugar, carbohydrates, total fat, saturated fat, or trans fat content. Fibre additives were more common in GF bars (24.4% vs. 10.1%), though this association was not statistically significant (p = 0.079). Findings suggest that while GF bars show slight nutritional advantages, their similar overall profiles and greater use of fibre additives indicate room for improvement across both categories. Full article

Background: In pediatric celiac disease (CD), intestinal malabsorption and the restrictive nature of a gluten-free diet (GFD) frequently result in persistent macro- and micronutrient imbalances, despite histological remission. The present review evaluates the evidence on nutritional adequacy of the GFD, identifies common deficiencies, and considers biomarker strategies and dietary recommendations to optimize growth and metabolic health. Methods: A narrative review of the literature was conducted, focusing on studies of nutrient intake, product composition of gluten-free foods, biomarker assessment, and clinical outcomes in children with CD. Both macronutrient (protein, fat, carbohydrate, fiber) and micronutrient (iron, vitamin D, calcium, B-vitamins, zinc, magnesium) domains were included. Results: Children with CD on long-term GFD demonstrate higher intake of lipids (especially saturated fat) and simple carbohydrates, alongside consistently low intake of dietary fiber and key micronutrients. Gluten-free products often exhibit lower protein content, higher glycemic index, and reduced fortification compared to gluten-containing equivalents. Nutritional deficits contribute to impaired linear growth, delayed puberty and increased metabolic risk. Conclusions: Nutritional adequacy of the GFD cannot be assumed in children with CD. Routine monitoring using standardized biomarker panels, combined with personalized dietary counseling and improved formulation and fortification of gluten-free products, is essential to mitigate long-term adverse outcomes. Future work should advance precision nutrition approaches and public-health initiatives to optimize dietary quality in this vulnerable population. Full article

Mango (Mangifera indica L.) leaves represent an underutilised plant resource rich in phenolic compounds and dietary fibre with potential applications in functional foods. This study evaluated the effects of incorporating mango leaf powder (MLP) from five cultivars (Nam Dok Maï, Julie, DLO, Irwin, and Keitt) into gluten-free chestnut flour–based pasta, focusing on techno-functional, rheological, and bioactive properties. Among the formulations tested, Nam Dok Mai and Julie cultivars at 10% substitution demonstrated the most favourable pasting behaviour and were selected for spaghetti production. Both variants exhibited acceptable texture and cooking quality; however, Nam Dok Mai spaghetti showed superior colour stability after cooking and storage. Although Julie exhibited higher setback viscosity, which indicates greater starch retrogradation potential, cutting force measurements showed no significant differences between cultivars. Antioxidant analyses (DPPH, ABTS, FRAP) and total polyphenol content revealed that Nam Dok Mai retained a higher level of bioactive compounds following thermal processing, particularly in aqueous extracts. These findings indicate that mango leaf incorporation can enhance the functional value of gluten-free pasta without compromising technological quality, and that Nam Dok Mai represents the most promising cultivar for such applications. 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