Bread typically exhibits a high glycemic index (GI), motivating interest in plant-based ingredients that can modulate starch digestibility while enhancing nutritional value. This study evaluated the technological, compositional, and digestibility eff...
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 redu...
People of all age groups consume cookies every day. Consumers’ preferences for cookies supplemented with functional plant raw materials have recently increased. Therefore, this research aimed to investigate the influence of a mulberry leaf addi...
The aim of this research was to evaluate the levels of antioxidants and polyphenols in pasta enriched with either carrot or olive leaf flours after simulating gastrointestinal digestion. Pasta samples were prepared with fixed amounts of carrot and ol...
The objective of this study was to investigate the effects on laying performance, egg quality traits, color, and composition of supplementing a white corn-based diet with Desmodium tortuosum leaf flour. Three hundred 32-week-old hens were distributed...
This study aims to obtain protein fractions, such as albumin, globulin, prolamin, and glutelin, from jackfruit leaf flour and protein concentrate (LPC). The protein fractions were characterised based on their protein content, amino acid profile, hydr...
This study investigated the potential of decolourised Moringa oleifera leaf powder (D-MOLP) in cookies to meet consumer demand for healthier food options, addressing the issue of low acceptability due to its green colour. D-MOLP and its non-decolouri...
Micronutrient deficiency is raising concern worldwide, especially among children and pregnant women in Africa, Southern Asia, and certain developing countries, posing a significant risk to the nutritional status. This study aimed to develop cake fort...
During the harvesting of the broccoli plant, the leaves are discarded, being considered a by-product that may be up to 47% of total broccoli biomass, representing a large amount of wasted material. The use of broccoli leaves is of great interest in t...
Sacha inchi (Plukenetia volubilis L.) leaves are an underutilized by-product of an expanding oilseed crop, yet their use as a food ingredient remains limited. This study evaluated sacha inchi tea leaf powder (STLP) as a partial replacement for wheat...
Legume seeds, such as grass pea, yellow lupine, and narrow-leaf lupine, are highly nutritious and offer a wide range of health benefits. The objective of this research was to explore the possibility of partially replacing wheat flour (at levels of 10...
The development of analog rice, apart from being an effort to diversify food, also has the potential to be developed as a functional food to fulfill the nutrients needed by a community. Katuk leaf is known for its ability to accelerate the breast mil...
The supply of animal feed is one of the main concerns of producers in the aquaculture industry, including aspects such as the cost of fish flour and its nutritional balance. The aim of this study was the preparation of a pellet-type fish food using p...
Vitamin A deficiency (VAD) and under nutrition are major public health concerns in developing countries. Diets with high vitamin A and animal protein can help reduce the problem of VAD and under nutrition respectively. In this study, composite flours...
Breastfeeding women require specific nutrition to support the quality and secretion of breast milk, which can be achieved through the development of analog rice. Several potential alternatives to develop analog rice, including sago and corn flour, ca...
In arid and semi-arid regions, mesquite (Prosopis laevigata) pods represent a strategic feed resource for low-input livestock systems; however, the utilization of mesquite pod flour is severely limited by insect infestation during storage. This study...
This preliminary study evaluated the feasibility of incorporating Malva sylvestris L. (mallow) leaf flour as a functional ingredient in baked products. Crackers enriched with 5% mallow flour were developed and compared with traditional wheat-based cr...
Food reformulation has become a critical concern for the food industry due to society’s growing interest in improving nutritional profiles. In this context, Moringa oleifera, a plant native to India with high nutritional value, offers an altern...
Food storage has been important since the dawn of agriculture and human settlement. Insect pests cause major losses to food grains during storage and production. Essential oils are good alternatives for chemical insecticides for the management of sto...
The growing demand for functional and value-added foods has prompted interest in integrating nutrient-rich ingredients and novel encapsulated systems into traditional pasta products. This study aimed to develop and optimize a ravioli dough formulated...
Foods containing tea could be widely utilized due to the addition of good tea ingredients, especially large-leaf yellow tea, which is rich with a good flavor. Applying this change to bread containing tea would improve its product quality. In this res...
Leaf and spike diseases can significantly reduce wheat yield and grain quality. To mitigate these impacts, an integrated disease management approach can be adopted, incorporating measures such as the use of resistant cultivars, fungicides and nitroge...
Cauliflower by-products represent a valuable source of bioactive compounds that can be valorized as functional ingredients within circular food systems; however, their stability is strongly influenced by processing conditions. This study evaluated th...
Orchids exhibit remarkable diversity in terms of form, color, and fragrance, and are highly valued for their ornamental potential. In the Brazilian Cerrado, several native epiphytic species, including Cattleya cernua (Lindl.), are increasingly threat...
The supplementation of different food items with grain legumes and, in particular, with lupin has been demonstrated to provide useful health benefits, especially in the area of cardiovascular disease prevention. In this work, label free quantitative...
Moringa oleifera plants have an extensive range of bioactive compounds (carbohydrates, phenolic compounds, lipids and fatty acids, proteins and functional peptides). These molecules may be included in several food matrices, such as bakery products, t...
Alternaria leaf blight has recently been described as an emerging fungal disease of apple trees which is causing the significant damage in the apple-growing areas of Tianshui and Jingning, Gansu, China. In the present study, the pathogen species invo...
Tomato crops are affected in Mediterranean cold-greenhouse agrosystems by soilborne diseases, such as root-knot nematodes (Meloidogyne spp.), which represent a serious problem leading to losses in production. Agroecological soil management based on b...
The functional components in tartary buckwheat leaf powder can give flour products higher nutritional value. To comprehensively realize the high-value utilization of tartary buckwheat and its by-products, electric stone mill powder (EMP), ultra-fine...
The development of gluten-free biscuits with high nutritional value presents a challenge for the food industry. This study evaluated the dough behavior and quality characteristics of gluten-free biscuits obtained using the raw materials sorghum flour...
This study investigated the technological, nutritional, and sensory effects of incorporating soybean flour and radish leaves into steamed manti, with emphasis on moisture-loss kinetics, protein denaturation, true retention (TR), and relative nutrient...
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...
The transition toward sustainable and nutrient-dense food systems requires novel plant-based ingredients and multifunctional formulations. In this study, gluten-free pasta was developed from millet (Panicum miliaceum) and psyllium husk (Plantago ovat...
A novel Bacillus amyloliquefaciens BAM strain, with novel fermentation nutrient mediums and compositions, could produce potent antifungal secondary metabolites, as the existing strains face resistance from fungus pathogens. In the current study, we i...
Non-enzymatic antioxidants, such as polyphenols, can counteract free radicals and other potentially toxic oxidants produced by marine plants exposed to stress. In this study, we assessed different methods for measuring antioxidant capacities and cond...
Kiwi’s increased popularity as a healthy fruit with several agro-food applications has increased the amount of bio-waste produced like leaf, peel, and seed by-products, usually combined to form a kiwi pomace, which increases the environmental f...
Non-alcoholic cereal beverages (NACB) are usually produced through uncontrolled fermentation driven by a cocktail of bacteria resulting in final product variability. Hence, to commercialise fermented traditional cereal beverages bioburden microbial c...
This study reports the link between larvicidal activity and the phytochemical composition of male and female leaf extracts of Mercurialis annua L. (M. annua) from four Tunisian regions: Bizerte, Jandouba, Nabeul and Beja. Their antioxidant activity w...
The biocontrol strain Streptomyces pratensis S10 was isolated from tomato leaf mold. The fermentation broth of strain S10 can effectively control Fusarium head blight (FHB), caused by Fusarium graminearum. Enhancing antifungal activity is essential i...
Blueberry (Vaccinium spp.) leaves, a residual biomass of pruning, are a rich source of polyphenols, fiber, and minerals. In this study, blueberry leaf powder (BBLP) was incorporated into wheat/soy flour-based cookies to develop antioxidant- and fiber...
Moringa leaf powder (MLP) is a nutrient-dense ingredient. However, its addition to bread often suppresses bread expansion, affecting its sensory properties. To address these challenges, this research explored how steam-treated MLP (SMLP) influences t...
Fig leaves (Ficus carica L.) have been reported to contain various bioactive compounds and have been associated with several beneficial biological properties. Despite their potential, they remain largely underutilised and are often discarded during f...
Consumers’ growing awareness of healthy nutrition results in an increase in demand for the production of beverages with health-promoting properties. An example of such a product is kvass produced in the fermentation process. This research aimed...
Aloe Vera leaves have great potential as an economic supplement with an adequate nutritional profile. The current study aimed to fortify plain (loaf) cakes with Aloe Vera leaf gel (AVG) powder. AVG was freeze-dried to produce Aloe Vera powder (ALP),...
This study sought to improve pearl millet’s nutritional, functional, and biochemical properties through malting and fermentation. Moringa oleifera leaf powder (MLP) was used as a fortificant. Mixture design was used to find optimal proportions...
Enhancing the nutritional value of commonly consumed, cost-effective staple foods, such as bread and biscuits, by fortifying them with Moringa oleifera leaf powder (MOLP) and its phenolic-rich extract holds substantial potential for addressing malnut...
To clarify the residue formation of prothioconazole and its main metabolite in wheat plants, the uptake, translocation, and metabolism of prothioconazole in wheat roots and leaves were investigated by nutrient solution culture and the spraying method...
Moringa oleifera leaves are a protein-rich source containing all essential amino acids and offering high nutritional value. Ultrasound-assisted extraction (UAE) has emerged as an efficient method to improve protein recovery while enhancing the struct...
The growing interest in alternative protein sources has driven research into edible insects as sustainable raw materials for food and bioprocessing applications. In this study, protein concentrates were produced from Amazonian leaf-cutter ants (Atta ...
Edible coatings are pivotal in enhancing the quality of processed meat products, acting as barriers to environmental and microbial influences by adhering directly to the food surface. Arrowroot flour, a widely produced edible tuber in Thailand, is un...
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