Search Results (392)

To advance the development of protein-rich plant-based foods, a novel binder system for vegan sausage alternatives without the requirement of heat application was investigated. This enables long-term ripening of plant-based analogs similar to traditional fermented meat or dairy products, allowing for refined flavor and texture development. This was achieved by using a poorly water-soluble calcium source (calcium carbonate) to introduce calcium ions into a low-ester pectin—gluten matrix susceptible to crosslinking via divalent ions. The gelling reaction of pectin–gluten dispersions with Ca²⁺ ions was time-delayed due to the gradual production of lactic acid during fermentation. Firm, sliceable matrices were formed, in which particulate substances such as texturized proteins and solid vegetable fat could be integrated, hence forming an unheated raw-fermented plant-based salami-type sausage model matrix which remained safe for consumption over 21 days of ripening. Gluten as well as pectin had a significant influence on the functional properties of the matrices, especially water holding capacity (increasing with higher pectin or gluten content), hardness (increasing with higher pectin or gluten content), tensile strength (increasing with higher pectin or gluten content) and cohesiveness (decreasing with higher pectin or gluten content). A combination of three simultaneously occurring effects was observed, modulating the properties of the matrices, namely, (a) an increase in gel strength due to increased pectin concentration forming more brittle gels, (b) an increase in gel strength with increasing gluten content forming more elastic gels and (c) interactions of low-ester pectin with the gluten network, with pectin addition causing increased aggregation of gluten, leading to strengthened networks. Full article

Irritable bowel syndrome (IBS) is a gut–brain axis chronic disorder, characterized by recurrent abdominal pain and altered bowel habits in the absence of organic pathology. Nutrition plays a central role in symptom management, yet no single dietary strategy has demonstrated universal effectiveness. This narrative review critically evaluates current nutritional approaches to IBS. The low-Fermentable Oligo-, Di-, Mono-saccharides and Polyols (FODMAP) diet is the most extensively studied and provides short-term symptom relief, but its long-term effects on microbiota diversity remain concerning. The Mediterranean diet, due to its anti-inflammatory and prebiotic properties, offers a sustainable, microbiota-friendly option; however, it has specific limitations in the context of IBS, particularly due to the adverse effects of certain FODMAP-rich foods. A gluten-free diet may benefit individuals with suspected non-celiac gluten sensitivity, although improvements are often attributed to fructan restriction and placebo and nocebo effects. Lactose-free diets are effective in patients with documented lactose intolerance, while a high-soluble-fiber diet is beneficial for constipation-predominant IBS. IgG-based elimination diets are emerging but remain controversial and require further validation. In this review, we present the 10 dietary commandments for IBS, pragmatic and easily retained recommendations. It advocates a personalized, flexible, and multidisciplinary management approach, avoiding rigidity and standardized protocols, with the aim of optimizing adherence, symptom mitigation, and health-related quality of life. Future research should aim to evaluate, in real-world clinical settings, the impact and applicability of the 10 dietary commandments for IBS in terms of symptom improvement and quality of life Full article

Background/Objectives: An increasing number of apparently healthy individuals are adhering to a gluten-free lifestyle without any underlying medical indications, although the evidence for the health benefits in these individuals remains unclear. Although it has already been shown that a low- or gluten-free diet alters the gut microbiota, few studies have examined the effects of this diet on healthy subjects. Therefore, our aim was to evaluate whether and how a prolonged low-gluten diet impacts gut microbiota composition and function in healthy adults, bearing in mind its intimate link to the host’s health. Methods: Forty healthy volunteers habitually consuming a gluten-containing diet (HGD, high-gluten diet) were included in a randomised control trial consisting of two successive 8-week dietary intervention periods on a low-gluten diet (LGD). After each 8-week period, gut microbiota composition was assessed by 16S rRNA gene sequencing, molecular quantification by qPCR, and a cultural approach, while its metabolic capacity was evaluated through measuring faecal fermentative metabolites by ¹H NMR. Results: A prolonged period of LGD for 16 weeks reduced gut microbiota richness and decreased the relative abundance of bacterial species with previously reported potential health benefits such as Akkermansia muciniphila and Bifidobacterium sp. A decrease in certain plant cell wall polysaccharide-degrading species was also observed. While there was no major modification affecting the main short-chain fatty acid profiles, the concentration of the intermediate metabolite, ethanol, was increased in faecal samples. Conclusions: A 16-week LGD significantly altered both composition and metabolic production of the gut microbiota in healthy individuals, towards a more dysbiotic profile previously linked to adverse effects on the host’s health. Therefore, the evaluation of longer-term LDG would consolidate these results and enable a more in-depth examination of its impact on the host’s physiology, immunity, and metabolism. Full article

The broader application of gluten in both the food and non-food industries is limited by its lack of functional properties, such as solubility, foaming ability, and rheological characteristics. This study aimed to evaluate the physicochemical properties of proteins in various gluten products and to investigate the effects of enzymatic hydrolysis and ultrasound (US) treatment on wheat flour gluten yield, gliadin–glutenin complex structure, and gelation properties. The gelation properties of wheat gluten (GL)/pea protein (PP) treated with US and transglutaminase (TG) were studied. The results demonstrated that the ratio of low- to high-molecular-weight components in gliadins and glutenins significantly influenced the quality of commercial gluten products. A 90 min treatment of wheat flour with 24 TGU/100 g increased the yield of high-quality gluten by 32% while reducing the gliadin content by up to 6-fold. Additionally, a 30 min US treatment of 18–20% pure gluten suspensions yielded a sufficiently strong gel. The addition of PP isolate (80% protein) improved the texture of gluten gels, with the best results observed at a GL:PP ratio of 1:2. The application of TG increased the hardness, consistency, and viscosity of GL-PP gels by an average of 5.7 times while reducing stickiness. The combined TG and US treatments, along with the addition of PP, notably increased the levels of lysine, isoleucine, and tryptophan, thereby enhancing both the nutritional quality and amino acid balance of the final product. Full article

A rising demand for low-gluten beer fuels research into enzymatic solutions. This study optimized Aspergillus niger prolyl endopeptidase (AN-PEP) application timing during brewing to reduce gluten while preserving physicochemical quality. Ale-type beers were produced with AN-PEP (2% v/v) added at mashing, boiling, post-boiling, or post-fermentation, plus a control. Three mashing profiles (Mash A, B, C) were also tested. Gluten was quantified by R5 ELISA (LOQ > 270 mg/L). Color, bitterness, ABV, and foam stability were assessed. Statistical analysis involved ANOVA and Tukey’s HSD (p < 0.05). Enzyme activity and thermal inactivation were also evaluated. Initial gluten levels consistently exceeded LOQ. Significant gluten reduction occurred only post-fermentation. Mashing, boiling, and post-boiling additions effectively lowered gluten to below 20 mg/L. Post-fermentation addition resulted in significantly higher residual gluten (136.5 mg/L). Different mashing profiles (A, B, C) with early enzyme addition achieved similar low-gluten levels. AN-PEP showed optimal activity at 60–65 °C, inactivating rapidly at 100 °C. Physicochemical attributes (color, extract, bitterness, ABV) were largely unaffected. However, foam stability was significantly compromised by mashing and post-fermentation additions, while preserved with boiling and post-boiling additions. AN-PEP effectively produces low-gluten beers. Enzyme addition timing is critical: while mashing, boiling, or post-boiling additions reduce gluten to regulatory levels, only the beginning of boiling or post-boiling additions maintain desirable foam stability. These findings offer practical strategies for optimizing low-gluten beer production. Full article

With the growing interest in natural and health-supporting foods, oak acorns (Quercus robur) are gaining renewed attention for their nutritional and antioxidant potential. This study explored how different processing methods affect bioactive compounds in three acorn-based products: raw acorn flour, roasted “coffee,” and washed-and-roasted “super coffee.” Extracts were obtained using methanol, acetone, and hexane to evaluate total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity via ABTS, DPPH, CUPRAC, FRAP, and TRP assays. Methanol proved to be the most effective solvent, extracting up to 66.53 mg GAE/g dw of phenolics in raw flour and 76.50 mg GAE/g dw in roasted “coffee,” reflecting a 15% increase in TPC after thermal treatment. However, the same treatment resulted in a 17% decrease in flavonoid content, from 181.5 mg RE/g dw in raw flour to 150.67 mg RE/g dw in “super coffee.” Antioxidant activity followed a similar pattern, with methanol extracts showing the highest values, up to 584 mg TE/g dw in the CUPRAC assay and 126.7 mg TE/g dw in ABTS. Safety was also assessed through the quantification of 16 priority polycyclic aromatic hydrocarbons (PAHs). The total PAH levels in the roasted “coffee” and “super coffee” samples were 222 ng/g dw and 290 ng/g dw, respectively. Importantly, PAH4 compounds, used as key safety indicators in EU regulations, were present in low concentrations, primarily as benzo[a]anthracene (34.3–39.8 ng/g), and none exceeded the maximum limits established for cocoa-based products. Benzo[a]pyrene, a major carcinogen, was not detected. The results confirm that acorns of Quercus robur, especially in their native flour form, are rich in antioxidants, naturally gluten-free, and safe when thermally processed, making them a strong candidate for use in functional foods. Full article

Background: A gluten-free diet (GFD) has been shown to be nutritionally inadequate for those with wheat-related disorders. However, the differences in findings and the absence of quantitative analysis limits the interpretation of previous reviews. Objectives: We conducted a systematic review and meta-analysis to identify the risk of micronutrient deficiencies in patients with celiac disease (CeD) and non-celiac gluten or wheat sensitivity (NCWS). Methods: We searched the Cochrane Central Register of Controlled Trials, MEDLINE, EMBASE, and Web of Science (Ovid) databases. The risk of bias was determined using the ROBINS-1, and the quality of evidence was assessed using the GRADE approach. Results We identified 7940 studies; 46 observational studies (11 cohort, 9 cross-sectional, and 26 case–control) were eligible for analysis. CeD patients had an increased risk of vitamin D and E deficiencies compared with the non-CeD controls. CeD on a GFD had a decreased risk of vitamin D, B12, E, calcium, and iron deficiencies compared with untreated CeD. NCWS had an increased risk of vitamin B12, folate, and iron deficiency compared to the controls. The overall quality of evidence was rated very low. Conclusions: The risk of various micronutrient deficiencies is increased in CeD but is decreased for some after a GFD. Adequately powered studies with a rigorous methodology are needed to inform the risk of nutrient deficiencies in patients with CeD and NCWS. Protocol registration: Prospero-CRD42022313508. Full article

This study investigates the effect of incorporating outer bract powder on the bioactive compound content of gluten-free (GF) rusks, in terms of undigestible carbohydrates and phenolic compound content. The production of the artichoke powder as a functional ingredient was optimized by evaluating two key processing variables: drying time and pre-treatment of artichoke bracts with food-grade citric acid. Two distinct composite GF flour blends were used to formulate the GF rusks, and the nutritional quality thereof was systematically assessed. Results demonstrated that pre-treating the artichoke outer bracts with citric acid, followed by drying at 40 °C for 20 h, allowed for the production of a powder characterized by a lighter and reddish appearance, low fat content, and high dietary fiber level. The formulated rusks were rich in dietary fiber, whose intake is generally a deficiency in the diet of coeliac subjects. Furthermore, the enrichment with artichoke powder contributed to the production of a low-fat snack, in contrast with the GF snacks available on the market. The artichoke powder also showed a high content of free phenolic compounds, suggesting an enhanced dietary intake of antioxidants for consumers. Full article

The increasing use of assisted reproductive technologies (ARTs) globally, such as intracytoplasmic sperm injection (ICSI) and in vitro fertilization (IVF), has highlighted the pressing need to determine the modifiable factors affecting the success of implantation and the outcomes of early pregnancy. Scientific interest in the role of nutrition in fertility is growing, but outside of celiac disease, little is known about gluten, a dietary protein with immunogenic and inflammatory properties. With an emphasis on ART results, this narrative review summarizes the most recent data regarding the possible effects of gluten consumption on reproductive health, focusing primarily on individuals with celiac disease (CD) and non-celiac gluten sensitivity (NCGS). In addition to discussing potential molecular processes connecting gluten-induced inflammation, increased gut permeability, autoimmune, and decreased endometrial receptivity, we further explore the documented link between CD and infertility and investigate new information on NCGS. These findings are tentative and based on scant low-quality evidence, although some case reports and small clinical studies have indicated that avoiding gluten may help some people undergoing ART, especially those with immune-mediated diseases or infertility that cannot be explained. There is currently no robust prospective evidence confirming that gluten restriction improves infertility outcomes. Therefore, before gluten elimination is advised in this situation, more carefully planned extensive research is required to generate reliable scientific proof. Beyond traditional celiac disease, we suggest that gluten sensitivity might be an underappreciated factor in ART failure that merits more research. A gluten-free diet may serve as a low-risk supplementary option for appropriately selected patients, pending the results of more extensive controlled studies. Full article

Buckwheat (Fagopyrum esculentum Moech) is a “gluten-free” pseudocereal with high-quality proteins and human health properties, increasing its cultivation worldwide. However, the role of nitrogen (N) in plant growth and yield components has received little attention in buckwheat. This study evaluated N’s effect on plant traits, photosynthetic performance, and grain yield components in buckwheat under field conditions. For this, Buckwheat cv. “Mancan” seeds were sown using five N rates: 0, 30, 45, 60, and 90 kg N ha⁻¹. Then, physiological performance and grain yield components were evaluated at harvest. Our study revealed that buckwheat plants subjected to 0 and 30 kg N ha⁻¹ showed the greatest chlorophyll fluorescence a parameters including maximum quantum yield of PSII (Fv′/Fm′), effective quantum yield of PSII (ФPSII), and electron transport rate (ETR) among N treatments; meanwhile, at higher N rates (60 and 90 kg N ha⁻¹), these parameters decayed. Similarly, plants treated with 90 kg N ha⁻¹ showed the lowest CO₂ assimilation among N treatments. In general, stomatal conductance (g_s), transpiration (E), and intrinsic water use efficiency (WUE_i) showed no significant changes among N treatments, with the exception of 30 kg N ha⁻¹, which exhibited the highest WUE_i. Concerning plant traits, plants grown under 60 and 90 kg N ha⁻¹ exhibited the greatest plant height, number of branches, shoot biomass, and internode per plant among N treatments. By contrast, 30 kg N ha⁻¹ showed the highest grain number, yield per plant, and grain yield among N treatments in F. esculentum plants. Based on the physiological and productive parameters, F. esculentum seems to have a low N requirement, exhibiting better results under the lowest N rates (30 kg N ha⁻¹). Therefore, F. esculentum could be considered as an alternative for gluten-free food production with low N requirements in agricultural systems of southern Chile. Nonetheless, more studies are required to understand the effect of N biochemical and molecular regulation on plant traits and grain yield components in buckwheat. Full article

Biscuits are widely consumed snacks traditionally made from wheat flour, which poses challenges for individuals with gluten intolerance and/or diabetes due to their high glycaemic index (GI). This study explored the production of gluten-free biscuits using rice flour from two varieties, Type III (Basmati) and Ariete (Long A), incorporating varying proportions of rice bran as a substitute for milled and brown rice flour. Results show that biscuits made with rice bran had lower starch digestibility and reduced GI (57.06–62.75) compared to control biscuits (66.23–66.95). Rice bran also increased bioactive compounds, such as phytic acid (0.16 to 1.96 g/100 g), γ-oryzanol (0.20 to 86.56 mg/100 g), and γ-aminobutyric acid (6.78 to 16.23 mg/100 g), known for their benefits to diabetes metabolism. Physicochemical analysis further revealed higher protein (6.49%) and lower starch content (30.07%) in rice bran biscuits than in control biscuits (4.20% and 47.38%, respectively). The control biscuits exhibited the highest spread ratio (5.90 and 6.35) and the Ariete variety produced less brittle biscuits (168.30 N), although the addition of bran increased brittleness under cutting force (54.55 N). Sensory evaluation of four rice biscuit formulations showed no significant differences in consumer preferences, regardless of flour type, bran proportion, or rice variety. Among the formulations, the Type III biscuits with an equal blend of milled flour and rice bran stood out, offering improved nutritional quality and a promising option for gluten-free, low-GI diets for consumers seeking healthier alternatives. This formulation also proved a strong balance across key nutritional and bioactive parameters, when compared to a commercial wellness biscuit. Full article

Quinoa is renowned for its high nutritional value, which not only meets the nutritional needs of the human body but also makes it a suitable option for individuals with diabetes and celiac disease due to its low sugar and gluten-free characteristics. In China, the primary cultivation regions of quinoa are the Tibetan Plateau, the Yunnan–Guizhou Plateau, and Northwest China, which are predominantly characterized by hilly and mountainous terrain, resulting in the gradual development of mechanized harvesting processes. The efficacy of the mechanized harvesting process in these regions is suboptimal, exhibiting poor clearance and efficiency. In this paper, the design and MBD-EDEM coupling analysis of the quinoa combine harvester’s cleaning and screening mechanism is carried out to simulate the cleaning process of quinoa threshing materials. The results show that the vibrating screen can complete the forward sliding and dispersed throwing up of the materials and effectively avoid the accumulation of the threshing materials. The coupling results of the permeability of each material in the cleaning and screening mechanism, as well as the vibrating screen movement condition, indicate that when the herringbone screen opening degree is set in the range of 15° to 30°, the cleaning and screening device can achieve a high cleaning efficiency while maintaining a low impurity rate. Field trial data further confirm that within this opening range, the cleaning effect and efficiency both exhibit significant advantages. Full article

Four different yeast strains were isolated from industrial gluten-free bread (GFB) purchased from a local supermarket. These strains, including Hyphopichia burtonii, Wickerhamomyces anomalus, Saccharomycopsis fibuligera, and Cyberlindnera fabianii, are responsible for spoilage, which consists of white powdery and filamentous colonies due to the fragmentation of hyphae into short-length fragments (dust-type spots) that is typical of the spoilage produced by chalk yeasts. The isolated strains were identified using genomic analysis. Among them, C. fabianii was also isolated, which is a rare ascomycetous opportunistic yeast species with low virulence attributes, uncommonly implicated in bread spoilage. The yeast growth was studied in vitro on Malt Extract Agar (MEA) at two temperatures (20 and 25 °C) and at different Aws (from 0.99 to 0.90). It was inferred that the temperature did not influence the growth. On the contrary, different Aws reduced the growth, but all the yeast strains could grow until a minimum Aw of about 0.90. Different preservatives (ethanol, hop extract, and sorbic and propionic acids) were used to prevent the growth. In MEA, the growth was reduced but not inhibited. In addition, the vapor-phase antimicrobial activity of different preservatives such as ethanol and hop extract was studied in MEA. Both preservatives completely inhibited the yeast growth either at 20 or at 25 °C. Both preservatives were found in GFB slices. Contrary to hop extract, 2% (v/w) ethanol completely inhibited all the strains. The spoilage was also confirmed by the presence of various compounds typically present in yeasts, derived from sugar fermentation and amino acid degradation. These compounds included alcohols, ketones, organic acids, and esters, and they were identified at higher concentrations in the spoiled samples than in the unspoiled samples. The concentration of acetic acid was low only in the spoiled samples, as this compound was consumed by yeasts, which are predominately present in the spoiled samples, to produce acetate esters. Full article

Inadequate vitamin D and dietary fibre intake are growing public health concerns in Western countries, especially in regions with limited sunlight and diets rich in processed foods. Bakery products, widely consumed, offer a promising opportunity for nutritional fortification. This study explored the possibility of fortifying white wheat bread—a staple food but low in fibre—with vitamin D₃ and various dietary fibres (oat fibre, pectin, cellulose, and beta-glucan). The goal was to enhance its nutritional profile while maintaining desirable bread qualities. Using Response Surface Methodology (RSM), an empirical model, optimised the fibre combination. A range of dough and bread analyses were conducted—including assessments of gluten structure, starch pasting, fermentation activity, crumb hardness, specific volume, and colourimetry. The results showed fibre addition weakened the gluten network and altered starch properties (reduced peak, final and breakdown viscosities)—reducing loaf volume (4.2 ± 0.4 mL/g vs. 4.8 ± 0.1 mL/g for the control)—though to a lesser extent than in wholemeal bread (2.4 ± 0.1 mL/g), while vitamin D₃ inclusion had a minimal impact (4.0 ± 0.4 mL/g for white bread, 2.1 ± 0.0 mL/g for wholemeal bread). The study identified an optimal mix of soluble and insoluble fibres with vitamin D₃ that preserved the texture, crumb structure, and appearance of standard white bread. The final product offered fibre levels (Total Dietary Fibre, TDF = 10.72 ± 0.31 g/100 g bread, vs. 3.81 ± 0.06 g/100 g for the control) comparable to those of wholemeal bread (TDF = 9.54 ± 0.67 g/100 g), with improved texture and volume. This approach presents an effective strategy to enhance staple foods, potentially improving public health through better nutrient intake without compromising consumer acceptance. Full article

Background: Celiac disease (CD) is an autoimmune condition triggered by gluten ingestion. The only effective treatment is adherence to a gluten-free diet (GFD), which is challenging due to the widespread presence of gluten in foods and the lack of physical and financial access to gluten-free options, among other factors that can lead to food nutrition insecurity (FNI). FNI, defined as the difficulty in accessing adequate food, is a factor that not only affects the need to adhere to a GFD but also compromises adherence itself. Objective: Review the scientific literature on the association between FNI, celiac disease, and adherence to a gluten-free diet. Methodology: This integrative review was conducted systematically using the PubMed, Scopus, and Web of Science databases, selecting studies that evaluated food security and insecurity among celiac patients. The keywords used with the Boolean operators were “celiac disease” AND/OR “gluten-free diet” AND “food insecurity” AND/OR “food security”. The search did not restrict language or geographic location, and studies were selected independently by two reviewers. Results: Ten publications met the inclusion criteria and were selected for the integrative review. FNI has been studied over the last five years in CD patients, but there is a lack of studies in different regions. FNI negatively affects the quality of life for those with CD and contributes to more severe symptoms and lower adherence to the GFD, especially in children and low-income families. Factors associated with higher risks of FNI in those with celiac disease include income, education, living in rural or non-central areas, and availability. These factors reinforce the negative impact of the association between FNI and adherence to the GFD in CD patients. Conclusions: The study of FNI in celiac individuals is a relatively recent development. The prevalence of FNI in this population is concerning and higher than in the general population, and it is associated with adherence to the GFD. Therefore, this topic demands extensive public policies to improve the health, quality of life, adherence, and treatment of CD patients. Full article