Search Results (402)

Fortifying sourdough bread with functional ingredients is an effective strategy to enhance nutritional value, bioactive content, and sensory quality. The novel strain Lactiplantibacillus paracasei SP5 was incorporated into mother sponges together with cereal-based derivatives, such as trahanas or delignified wheat bran (2% and 5% w/w), and their effects on sourdough bread functionality were compared with a control bread without supplementation. Sourdough bread containing 5% w/w trahanas exhibited the highest lactic acid bacteria (10.4 log cfu/g), approximately 22% higher than the control, and the strongest fermentation activity, leading to acetic acid levels 27% higher than the control. This sourdough bread sample also had 73% higher total phenolic content (112.1 mg GAE/100 g) and approximately 27% higher antioxidant activity compared to control bread. In addition, phytic acid degradation exceeded 91%, representing a 16% higher reduction than the control, thereby improving mineral bioavailability. Shelf-life was also markedly extended, in terms of mould and rope spoilage compared with the control. Wheat bran-supplemented breads showed moderate improvements, with LAB counts, antioxidant activity, and phytic acid reduction about 10–25% higher than the control. Overall, these findings demonstrate that L. paracasei SP5 in combination with nutrient-rich, low-cost cereal-based derivatives can significantly enhance the technological, nutritional, and bioactive properties of sourdough breads. This approach provides a simple, industrially feasible strategy for producing functional breads with improved health-promoting and preservative attributes. Full article

As an important renewable building material, wood’s flammability significantly limits its application range. This study addresses the environmental pollution issues associated with traditional flame retardants by developing an eco-friendly flame retardant system based on natural biomaterials. Utilizing layer-by-layer self-assembly techniques, sodium phytate, chitosan, sodium alginate, and sodium methyl silicate were sequentially deposited onto the wood surface to construct a multifunctional composite coating. A multifunctional composite coating was constructed on wood surfaces through layer-by-layer self-assembly technology, involving successive deposition of phytic acid sodium, chitosan, sodium alginate, and methyl silicate sodium. Characterization results indicated that the optimized sample WPCSMH achieved a limiting oxygen index of 34.0%, representing a 12% increase compared to untreated wood. Cone calorimetry tests revealed that its peak heat release rate and total heat release were reduced by 57.1% and 25.3%, respectively. Additionally, contact angle measurements confirmed its excellent hydrophobic properties, with an initial contact angle of 111°. Mechanistic analysis reveals that this system significantly enhances flame retardant performance through a synergistic interaction of three mechanisms: gas phase flame retardancy, condensed phase flame retardancy, and free radical scavenging. This research provides a sustainable and innovative pathway for developing environmentally friendly, multifunctional wood-based composites. Full article

This study aimed to examine the impact of using sunflower seed meal (SM) on the nutritional, phytochemical, rheological, physicochemical, and sensory qualities of wheat bread. Four bread types were formulated with 0, 10, 20, and 30% SM (CB, SMWB1, SMWB2, and SMWB3, respectively). Both the composite flours and the resulting breads were evaluated to assess the impact of increasing SM levels. The results revealed that SM was richer than wheat flour in minerals, protein, lipids, total polyphenols, and antioxidants activity. The gradual incorporation of SM into WF improved the composition of these substances in the composite flours and breads obtained. Among all formulations, SMWB1 (10% SM) exhibited the most balanced characteristics, combining nutritional enhancement with satisfactory technological quality. This bread showed a porous crumb structure (62.43% porosity), good elasticity (57.28%), and an acceptable height-to-diameter ratio (0.47). Based on these results, SMWB1 was selected for further technological optimization. The improved formulation (SMWB10) was rich in nutrients and had better physicochemical and organoleptic characteristics and a reduced antinutritional effect of phytic acid, thanks to the fermentation applied during its production. Thus, incorporating 10% sunflower meal into wheat bread improves its nutritional and phytochemical composition, particularly in terms of proteins, minerals, polyphenols, and antioxidants. Full article

Pulses are recognized as sustainable foods due to their high nutritional density, low environmental footprint, and versatility as plant-based ingredients. Fermentation has emerged as a powerful bioprocessing tool to further enhance nutritional, sensory, techno-functional, and health-promoting properties of pulses. This review summarizes recent advances in the fermentation of commonly consumed pulses using lactic acid bacteria, yeasts, molds, and co-fermentation microorganism consortia, focusing on the biochemical mechanisms underlying changes in their nutritional and bioactive potential. Microbial metabolism (i.e., α-galactosidase and phytase activity) reduces antinutritional factors, such as raffinose family oligosaccharides and phytic acid, while promoting the release of bound nutrients and bioactive compounds as phenolics, increasing their bioaccessibility and bioactivity. Microbial amylases change the carbohydrate profile by decreasing simple sugars, modifying starch digestibility, and favoring resistant starch production. Microbial lipases remodel lipids, improving the fatty-acid distribution and nutritional value. Protein hydrolysis by microbial proteases enhances digestibility and generates bioactive peptides with antioxidant and antihypertensive properties, among others. Co-fermentation systems offer additional opportunities to tailor metabolic outcomes, facilitating positive symbiotic interactions between microorganisms. Overall, fermentation represents a key technology to unlock the full potential of pulses as next-generation ingredients, supporting the development of nutritious, functional, and sustainable foods for future food systems. Full article

Background/Objectives: Zinc, an important trace metal, requires daily intake but dietary antagonists including phytic acid reduce its absorption. It is unclear if phytic acid affects zinc absorption at the level of bioaccessibility (how much soluble zinc is available from digestion) or bioavailability (how much zinc is absorbed by the intestine). This study investigates at which level this occurs at and if the zinc source alters the response. Methods: Following a standardised in vitro digestion (INFOGEST), the yield of soluble zinc was measured as the bioaccessible fraction from inorganic and chelated zinc sources, with and without phytic acid. Bioavailability was assessed by measuring cellular zinc uptake in intestinal cell lines (Caco-2 and IPEC-J2). Results: Phytic acid affected the bioaccessibility of zinc, with varying impacts depending on the zinc source. Zinc proteinate had the highest bioaccessibility (42%) without phytic acid, while inorganic zinc sulphate (24%) and zinc bisglycinate (27%) were lower. ZnSO₄ was more susceptible to phytic acid antagonism than chelated zinc sources (from 2:100 molar ratio of phytic acid: zinc), while the chelated zinc sources were only affected at a molar ratio of 4:100, with zinc bisglycinate being more susceptible than zinc proteinate. Cellular zinc uptake (bioavailability) and toxicity at equimolar concentrations were unaffected by phytic acid. Conclusions: This study found that phytic acid affected bioaccessibility, not bioavailability. The zinc source impacts the response. Zinc proteinate was consistently more bioaccessible while both chelated zinc sources were less susceptible to phytic acid than inorganic zinc. Full article

Beans are widely consumed worldwide and are a good source of amino acids and micronutrients; however, they contain anti-nutrients, such as lectins, tannins, protein inhibitors, saponins, and phytic acid, among others, which can reduce the food’s quality and cause adverse health effects. In this study, we analyzed the genotoxic and cytotoxic effects of a protein extract from Phaseolus acutifolius (TBE) seeds. The extract contained some antinutritional compounds, with a higher lectin content and an activity of 2701.85 HU. The acute toxicity test in mice showed that the extract was not lethal at the concentrations tested, as it did not cause any mortality. The in vitro cytotoxicity study on small intestinal epithelial cells indicated that the lectin-rich extract was cytotoxic in both assays, with IC₅₀ values of 10.08 µg/mL and 108.91 µg/mL for the free cell and intestinal fragment assays, respectively. In the in vivo study, an erythropoiesis-stimulatory effect was observed, with significant genotoxic damage noted at 48 h, evidenced by 11 micronucleated erythrocytes at 1000 mg/kg TBE. However, no genotoxicity was detected with prolonged treatment times. These results indicate that TBE is cytotoxic within the tested concentration range, and genotoxic damage is influenced by both concentration and exposure time. Full article

Background/Objectives: There are substantial beneficial health effects from a diet rich in whole grains. However, a high intake of whole grain, and hence a high intake of the iron absorption inhibitor phytate, may result in the impaired bioavailability of non-heme iron. The study examined non-heme iron absorption in healthy women from two portions (80 g and 120 g) of identical whole grain bread, baked with or without phytate-degrading techniques. Methods: The study included two single-blinded iron isotope trials. Subjects were served meals containing whole grain rye bread, which was either baked from scalded flour or sourdough-fermented flour labeled with ⁵⁵Fe or ⁵⁹Fe. The absorption of non-heme iron from the meals was measured through the erythrocyte incorporation of radioiron isotopes. Results: Iron absorption from the 80 g high-phytate bread was 7.0 ± 4.1% (mean ± SD, n = 8). Iron absorption from the 80 g dephytinized bread was 19.1 ± 15.1% (mean ± SD) and thus on average 2.8 times higher compared to the absorption from the high-phytate bread (p = 0.001). Iron absorption from the 120 g high-phytate bread was 4.6 ± 2.9% (mean ± SD, n = 17). Iron absorption from the 120 g dephytinized bread was 15.0 ± 9.2% (mean ± SD) and thus on average 3.5 times higher compared to the absorption from the high-phytate bread (p = 0.001). Conclusions: Iron uptake was significantly higher from dephytinized bread compared to scalded bread. And the higher the amount of phytate, the higher the beneficial effects on iron absorption from dephytinization. Full article

The present study investigates the influence of alternating current (AC) frequency on the formation and properties of calcium-, phosphorus-, and selenium-containing micro-arc oxidation (MAO) coatings on high-purity magnesium. Coatings were produced at 50–400 Hz in a phytic-acid-based electrolyte containing Ca, P, and Se precursors, and their structure, chemistry, and functional performance were systematically evaluated. Surface morphology, analyzed by SEM and optical profilometry, revealed frequency-dependent features: lower frequencies (50 Hz) promoted thicker, rougher coatings with extensive cracking, whereas intermediate frequencies (100–200 Hz) yielded more uniform, porous surfaces. The CaPSe_100 specimen exhibited the most homogeneous topography (lowest S10z and SD) combined with the highest porosity (28.4%), strong hydrophilicity, and the greatest selenium incorporation (1.30 wt.%). Hydrogen evolution testing in Hanks’ solution demonstrated a drastic improvement in corrosion resistance following MAO treatment: the degradation rate of bare Mg (5.50 mm/year) was reduced to 0.012 mm/year for the CaPSe_100 coating—well below the clinical tolerance threshold for biodegradable implants. This outstanding performance is attributed to the synergistic effect of a uniform oxide barrier, optimized porosity, and homogeneous surface morphology. The results highlight the potential of frequency-controlled AC-MAO processing as a route to tailor magnesium surfaces for multifunctional, corrosion-resistant biomedical applications. Full article

Food processing techniques are widely used in the food industry to ensure food safety, extend shelf life, and enhance sensory appeal without compromising the product’s nutritional quality. Pearl millet, which is considered a “nutricereal”, features essential content of proteins, soluble and insoluble fibers, minerals (e.g., iron, zinc, and magnesium), bioactive compounds (e.g., phenolic acids, flavonoids, and carotenoids), and antinutritional factors (e.g., phytic acid, C-glycosyl flavones, tannins, and non-digestible oligosaccharides). This nutricereal also undergoes processing methods to improve or maintain its nutritional quality while simultaneously reducing antinutritional factors. Pearl millet processing techniques are categorized into conventional (or traditional) and advanced methods; however, a knowledge gap exists in studies evaluating the post-processing of pearl millet and its impact on metabolic health in in vivo and in vitro experimental models. This study aims to demonstrate the principal conventional and advanced processing techniques used in pearl millet, how they can ensure nutritional quality and reduce antinutritional factors, and how the final post-processing product could impact metabolic health. Full article

Background: Acne vulgaris is a common inflammatory disorder with significant clinical and psychosocial impacts. Medium-depth chemical peels are increasingly used to manage both active acne lesions and atrophic acne scars. This study aimed to quantitatively assess the clinical effectiveness of a novel multimodal medium-depth chemical peel regimen, yellow peel, in improving acne severity and scar depth, as well as skin hydration and sebum production in patients with mild to moderate facial acne. Methods: Twenty patients (17 women and 3 men) aged 20–25 with mild to moderate acne vulgaris underwent two sessions of yellow peel treatment at four-week intervals. The peel protocol combined glycolic acid, salicylic acid, and a multi-acid mask containing retinol, azelaic, phytic, kojic, and salicylic acids. Clinical outcomes were evaluated at baseline, four weeks after the first peel, and two months after the second peel. Assessments included the Investigators Global Assessment (IGA), inflammatory lesion count, 3D scar depth analysis, skin hydration (corneometer), and sebum secretion (sebumeter). Results: Yellow peel treatment significantly reduced acne severity, with an 85% decrease in inflammatory lesion counts and over 20% reduction in scar depth. Skin hydration improved significantly across all facial regions, and sebum secretion decreased substantially, enhancing skin barrier function and seboregulation. Statistical analysis confirmed the treatment’s efficacy with sustained improvements two months post-final peel. Conclusions: The yellow peel protocol is an effective and well-tolerated adjunct therapy for managing mild to moderate acne and atrophic acne scars. By combining exfoliative, anti-inflammatory, antibacterial, sebostatic, and depigmenting agents, this multimodal approach delivers comprehensive skin improvement. Further large-scale, controlled studies are recommended to confirm long-term safety and efficacy. Full article

This study investigated the influence of particle size and Rhizopus species on the fermentability, structure, and functionality of faba bean (Vicia faba L.) during controlled solid-state fermentation. Split seeds, coarse particles, and 1000–2000 µm fractions were fermented with either R. oryzae or R. oligosporus. Analyses included compositional profiling, SDS-PAGE, FTIR, DPPH antioxidant activity, phytic acid quantification, and rheological yield stress measurements. Particle size strongly affected mycelial growth and matrix structure: coarse particles supported more uniform mycelial networks, particularly with R. oryzae. After 48 h of fermentation, total protein and phytic acid contents remained largely unchanged; however, SDS-PAGE and FTIR results indicated proteolysis and alterations in secondary structure, accompanied by higher antioxidant activity. Rheological data showed significant species–particle size interactions influencing yield stress, with R. oligosporus-fermented samples exhibiting higher yield stress than those fermented with R. oryzae. Overall, these findings demonstrate that optimising particle size and fungal strain combinations can enhance the structural and functional characteristics of fermented faba bean. 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

The aviation industry needs to develop sustainable, fire-safe cabin interior materials. Although wood is eco-friendly, its high flammability makes it challenging to meet flame retardant standards. Enhancing wood fire safety requires the creation of an environmentally friendly and flame retardant coating. In this study, a new type of intumescent flame retardant (IFR) coating was applied to the wood surface using the layer-by-layer (LBL) technique, with fully bio-based chitosan (CS), agar, and phytic acid (PA) as key components. The coated wood demonstrated improved durability, flame resistance, and thermal stability. Particularly, the Wood-2 sample achieved a vertical burning test (UL-94) V-0 rate and a limiting oxygen index (LOI) of 53.1%, which exceeded most previous reported flame retardant coatings. Cone calorimeter test and infrared thermography analysis confirmed that a thick layer of intumescent char formed when the coating was exposed to heat, effectively hindering heat transfer and oxygen supply. This flame retardant effect is attributed to a synergistic mechanism involving nitrogen/phosphorus (N/P) elements. This study offers an environmentally friendly solution for wood flame retardancy and lays an experimental and theoretical foundation for the development of green aviation interior materials. Full article

Inositol hexaphosphate (IP6), also known as phytic acid, has historically been classified as an antinutrient due to its mineral-chelating properties, which were believed to impair nutrient absorption. Early reports fueled concerns that high dietary phytate intake could contribute to mineral deficiencies, albeit without direct scientific evidence, particularly in populations lacking dietary diversity. However, lifetime animal experiments have demonstrated that IP6 does not have any negative effect on mineral bioavailability and if there is any in humans, it is largely context-dependent. Even more importantly, beyond nutritional implications, IP6 has emerged as a bioactive molecule with promising therapeutic potential across various cancer types and clinical conditions. Preclinical and clinical research indicate that IP6, alone or in tandem with inositol (Ins), selectively targets cancer cells and enhances chemotherapy efficacy. Growing evidence also suggests that IP6 plays a protective role in cardiovascular health, neurodegenerative disorders, and metabolic diseases. While clinical trials remain limited, extensive in vitro, in vivo, and epidemiological studies support a shift in how IP6 is perceived among the scientific community—moving from an antinutrient to a health-promoting compound. As research progresses, further clinical investigations are essential to fully elucidate IP6’s therapeutic applications and its benefit to disease prevention. Full article

The aim of this study was to evaluate the effect of spontaneous sourdoughs on the quality of gluten-free breads formulated with quinoa (Q) and buckwheat (BW) flours in order to improve their nutritional, technological, and sensory attributes. The microbiota of the sourdoughs was dominated by Pediococcus pentosaceus and P. acidilactici. Total polyphenols, antioxidant capacity, phytic acid, and free amino acids were determined in sourdoughs (before and after fermentation) and breads. Breads were prepared with three levels of sourdough: 10%, 15%, and 20%. Bread specific volume, crumb firmness, staling rate, crumb structure, and consumer acceptability were evaluated. Sourdoughs showed higher phenolic compound contents compared to the unfermented control, and on average, breads with sourdough contained 67% more phenolics than control breads. Antioxidant activity also increased, particularly in BW sourdough samples. Phytic acid decreased in both sourdoughs and breads, while free amino acids increased. Breads with Q and BW sourdoughs exhibited a specific volume 40% and 25% higher, respectively, than the control, along with lower firmness and slower staling. BW sourdough breads reached the highest overall consumer acceptance. Incorporation of Q and BW spontaneous sourdoughs, especially at 20% substitution, significantly improved the nutritional, technological, and sensory quality of gluten-free breads. Full article