Search Results (1,170)

Fruit and vegetable processing generates large amounts of underutilized waste that can be valorized as functional food ingredients. This study evaluated the effects of incorporating hot-air-dried powders obtained from carrot and broccoli industrial residues on the color, texture, antioxidant properties, and other physicochemical attributes of sponge cakes formulated with wheat flour (gluten-containing) and gluten-free chickpea (legume)- and rice (cereal)-based flours. Cakes containing no vegetable powder or 5, 10, 20 or 30% flour replacement by vegetable powder were evaluated within 24 h after baking and after one week of storage. Overall, the effects of vegetable powder incorporation depended on flour type, powder type, and replacement level. Carrot powder improved water retention and preserved cake height, whereas broccoli powder produced denser structures with reduced expansion. Both powders enhanced phenolic and flavonoid contents and antioxidant activity in a dose-dependent manner, with broccoli powder showing the greatest effect. Storage had limited effects on antioxidant properties but increased hardness, with carrot powder mitigating firmness development in chickpea-based cakes. Considering the interest in developing gluten-free products, rice-based cakes with 20% flour replacement by carrot powder emerged as promising formulations, showing characteristics closer to those of wheat-based control cakes while providing enhanced antioxidant properties. Full article

This study assessed how high-moisture extrusion (HME) alters the structural, functional, and in vitro digestibility properties of two barley flours with contrasting starch architectures: waxy barley (Annapurna^®) and high-amylose barley (Hilose^®). The flours were processed at three moisture contents (50%, 60%, and 70%) and two screw speeds (100 and 150 rpm). Moisture content emerged as the main processing factor influencing the response of both barley matrices, although the magnitude and direction of the changes depended strongly on barley composition. At 50% moisture and 150 rpm, the higher specific mechanical energy was associated with increased amylose content and resistant starch formation, with Hilose^® reaching 13.8% resistant starch. In contrast, processing at 70% moisture increased water absorption and rapidly digestible starch, which reached 69.6% in Annapurna^®. Intermediate conditions (60% moisture, 100 rpm) favored β-glucan retention and were associated with higher slowly digestible starch, exceeding 40% in Hilose^®. HME also induced matrix-dependent changes in in vitro protein digestibility and in starch and protein structural organization, as evidenced by FTIR analysis and protein molecular weight distribution. Overall, the results show that the functional and nutritional effects of HME depend on the interaction between processing conditions and the intrinsic starch architecture of the barley matrix, supporting the use of HME to obtain barley flours with differentiated technological and nutritional properties. Full article

Background: Growing evidence suggests that the structural integrity of plant tissues is an important determinant of starch digestibility and postprandial metabolic responses in cereals, legumes, and starch-rich foods. This narrative review evaluates the influence of botanical tissue architecture and the degree of milling on physicochemical properties, product quality, starch digestibility, and metabolic responses in cereal- and legume-based foods. Methods: The evidence was critically synthesized from studies on physicochemical characterization, in vitro starch digestibility, acute postprandial and long-term human intervention studies, and relevant systematic reviews and meta-analyses. Results: The preservation of intact cells, cellular aggregates, and coarser flour fractions limits water penetration and delays starch swelling and gelatinization, whereas extensive milling increases starch damage and susceptibility to enzymatic hydrolysis. Botanical origin further influences these effects, with legumes generally exhibiting lower starch digestibility than cereals because of their thicker and less permeable cell walls. Increasing the proportion of coarse flour fractions may also impair loaf volume, texture, processing performance, and consumer acceptability. Acute postprandial human intervention studies typically report attenuated glycemic responses following consumption of structurally preserved cereal- and legume-based foods, with several studies also showing improved insulinemic and incretin responses. However, human evidence is more heterogeneous than the relatively consistent in vitro evidence for slower starch hydrolysis with greater preservation of cellular structure, and these effects do not necessarily translate into lower postprandial glycemic responses. Evidence regarding appetite regulation and long-term metabolic outcomes remains limited or inconsistent. Conclusions: Cellular integrity and botanical structure are important but under-recognized determinants of carbohydrate functionality. Preserving plant tissue structure by controlling the degree of milling may contribute to the modulation of starch digestibility and postprandial metabolic responses. Integrating structural characteristics alongside nutrient composition may support the development of healthier cereal- and legume-based foods while maintaining technological functionality, consumer acceptability, and metabolic health. Full article

Controlling cross-contamination with allergen-containing ingredients is critical for ensuring product integrity and safety. Gluten-free flour is particularly susceptible to cross-contamination by common allergen-containing flours such as wheat, peanut, soybean, and sesame during production and processing. This study aims to develop a rapid screening and quantification strategy for allergen-containing flour cross-contamination in gluten-free flour using handheld near-infrared spectroscopy integrated with multivariate data analysis. A total of 330 gluten-free flour samples were prepared, including non-contaminated controls and allergen-containing flour cross-contaminated samples (1–25%, w/w). Spectral data were collected using a handheld NIR spectrometer. PCA was applied for exploratory data analysis and visualization of sample distribution. SIMCA was used for qualitative classification of cross-contamination presence, followed by PLSR for quantitative prediction of individual allergen-containing flour addition levels. Independent hold-out validation demonstrated 100% accuracy, sensitivity, and specificity for the classification model under the investigation conditions. For quantitative analysis, the PLSR models achieved Rval > 0.96 with low RMSEP values. Overall, the results demonstrate reliable performance and effective discrimination capability under the investigated conditions. This handheld NIR approach would be a rapid, non-destructive screening tool for high-level allergen-containing flour cross-contamination, such as preliminary raw-material screening, in-process monitoring, or rapid screening following potential cross-contact events in gluten-free production. Full article

Fusarium mycotoxins are frequent natural contaminants of oats, posing significant challenges for food safety and processing. This review critically evaluates the behaviour of major Fusarium mycotoxins, including deoxynivalenol (DON), T-2 and HT-2 toxins, zearalenone (ZEN), fumonisins (FUMs), emerging toxins and selected modified forms, throughout oat processing and in derived products. Evidence consistently shows that the most effective mitigation occurs during early physical processing. Cleaning, sorting, and particularly dehulling can substantially reduce mycotoxin levels, with reductions exceeding 80–90% reported for some mycotoxins and processing conditions, mainly through the removal of outer grain layers and defective grains in which mycotoxins are preferentially concentrated, although this results in the concentration of toxins in by-products such as hulls and bran. Subsequent operations—including milling, flaking, and fractionation—primarily redistribute mycotoxins within product streams rather than eliminate them. Conventional thermal processes, such as steaming, kilning, baking, and porridge preparation, generally lead to limited reductions due to the high thermal stability of these compounds, whereas extrusion of oat flour can achieve high reductions under specific conditions. However, mycotoxins can persist and be transferred into final products, indicating that processing alone cannot ensure complete detoxification. By integrating technological, chemical, and regulatory perspectives, this review proposes a value-chain framework to support risk assessment, industrial decision-making, and future research directions for oats. Full article

Acorns are an underutilized natural resource with significant potential for sustainable food systems. This study evaluates the nutritional composition and lipid profile of acorn flours from seven Quercus species (Q. pubescens, Q. ilex, Q. cerris, Q. petraea, Q. robur, Q. rotundifolia, and Q. suber) collected in the Iberian Peninsula and Croatia across different harvest years. Proximate composition, including moisture, ash, protein, lipids, total dietary fiber, sugars, and carbohydrates, was determined using standard AOAC methods, and fatty acid profiles were analyzed by gas chromatography. Rheological properties measured with a micro-visco-amylograph (MVA) revealed significant interspecific differences in viscosity and paste stability, reflecting intrinsic structural variability in the starch fraction among the studied species. The results revealed notable variability among species, sample types, and collection conditions. Acorn flours were characterized by high carbohydrate content (up to 74.8% dw), moderate lipid levels (reaching 16.9% dw in Q. pubescens flour), and low protein content, while shells exhibited markedly higher dietary fiber values (up to 77.0% dw in Q. robur shell). Lipid profiles were dominated by unsaturated fatty acids, particularly oleic (up to 63.7%) and linoleic acids. The differences observed between samples reflect cumulative variability that may be associated with species, geographical origin, harvest year, and processing conditions, although these factors remain confounded in the current study. Because of the confounded sampling design, observed differences represent combined population diversity and should be validated in future balanced trial designs. These findings highlight the high nutritional density of acorns as sustainable, gluten-free ingredients and provide a scientific framework for their industrial use in developing novel functional foods and circular economy models. Full article

The aim of this study was to evaluate the feasibility of utilizing blackcurrant pomace in the production of shortbread cookies. Wheat flour was partially replaced with ground pomace at levels of 15, 30, 45, 60, 75, and 90%. Selected properties of the raw dough (hardness and color) and the finished product (geometric dimensions, volume, mass, moisture content, texture, and color parameters) were analyzed. In addition, a 9-day storage test was conducted. It was shown that blackcurrant pomace can be used in shortbread cookie production to a limited extent, with wheat flour substitution of up to 15%. This level of substitution caused a significant change in dough color and increased the hardness of the raw dough. However, this level of supplementation did not significantly affect most physical parameters of the baked cookies, except for their color. During the 9-day storage period, the products absorbed moisture, but the moisture content remained low, and the textural quality did not change significantly. Therefore, pomace—a by-product of blackcurrant processing—represents a promising and valuable raw material for the production of shortbread cookies. Utilizing this raw material can also contribute to sustainable food production. Full article

Aflatoxin B₁ (AFB₁) poses a serious threat to food safety. Current routine detection of AFB₁ mainly relies on laboratory-based methods, which, although highly accurate, suffer from long detection cycles and high costs. There is an urgent need to develop portable detection technologies suitable for rapid on-site screening. In this study, a portable AFB₁ detection device based on the fluorescence quenching effect of nitrogen-doped carbon quantum dots (N-CQDs) was developed, integrating a microfluidic chip with smartphone-based image analysis technology to achieve full integration of the entire detection process. Meanwhile, the serpentine channel structure of the microfluidic chip was optimized through numerical simulation. The results showed that arc-shaped corners outperformed right-angle and rounded corners in eliminating flow dead zones and improving velocity uniformity. Considering the effects of channel width on mixing efficiency and flow resistance, the 0.10 mm arc-shaped structure was determined as the optimal configuration. The experimental results demonstrated that the fluorescence quenching efficiency (ΔF/F₀) exhibited a good linear relationship with the logarithm of AFB₁ concentration over the range of 5–100 ng∙mL⁻¹, with a correlation coefficient R² of 0.98871. The limit of detection (LOD) and limit of quantification (LOQ) were determined to be 1.2979 ng∙mL⁻¹ and 2.2035 ng∙mL⁻¹, respectively. The recoveries from spiked corn flour samples ranged from 96.15% to 103.97%, with relative standard deviations (RSD) of 2.97% to 4.92%. This study presents a promising portable detection scheme for on-site rapid screening and achieves a proof-of-concept validation. Full article

Particle size influences microbial accessibility during solid-state fermentation and may therefore determine the extent of structural modification and functionality of plant-based ingredients. This study investigated how the particle size of lupin substrates prior to fermentation with Rhizopus oligosporus (R. oligosporus) influences fermentation behaviour and the properties of the resulting fermented flour. Split, crushed, and fine lupin fractions were fermented, freeze-dried, milled to flour, and compared with unfermented lupin flour. Fermentation modified the chemical composition by reducing fat content and altering dietary fibre composition through a decrease in insoluble dietary fibre and an increase in soluble dietary fibre, particularly in the crushed fraction. Amino acid composition was also influenced by fermentation, with higher total essential amino acid contents observed in the crushed and fine fractions than in the split fraction. Functional properties were strongly affected by particle size, with the fermented crushed fraction exhibiting the highest water holding capacity, protein solubility, emulsifying activity, foaming capacity, and viscoelastic strength. FTIR and differential scanning calorimetry demonstrated that fermentation induced controlled protein restructuring and molecular reorganisation without extensive denaturation, with the crushed fraction showing the most favourable balance between structural modification and protein stability. Multivariate analysis further confirmed that functional performance was governed by the interaction of compositional and structural changes. Overall, particle size is a critical processing parameter that regulates fermentation efficiency and determines the quality of fermented lupin flour. Full article

Crumb texture is an essential attribute of bread quality, influencing perceptions of freshness and consumer acceptability. This study characterized the textural properties of wholemeal bread crumb—prepared without enzymes or preservatives—from Romanian wheat stored during 2024–2025, and identified the main factors controlling texture variability. Texture profile analysis (TPA) was used to evaluate firmness, cohesiveness, elasticity, and gumminess, and the results were correlated with agrometeorological data and with physicochemical, rheological, microbiological, and mycotoxicological indicators of wheat, flour, and bread. Firmness, cohesiveness, and gumminess were predominantly associated with precipitation and soil water deficit in June, corresponding to the critical grain-filling period, whereas air temperature had no significant effect. Elasticity was relatively independent of environmental conditions and was mainly associated with protein quality and flour hydration. No significant correlations were found between textural parameters and fungal contamination or the mycotoxins deoxynivalenol, aflatoxin B1, and ochratoxin A. These findings highlight the central role of water availability in wheat grain formation and bread texture, particularly in Romania and drought-prone Southeastern European cereal systems, and support climate-smart quality management through targeted grain-lot segregation and differentiated cereal–bakery processing strategies under increasingly frequent climate extremes. Full article

Yellow perch (Perca flavescens) is a high-value aquaculture species, but variation in fillet nutritional composition and off-odor formation can limit product quality. This study evaluated how diets with plant-based antioxidants, rearing environment, use of heat shock, post-harvest processing, and fish weight affected off-odor volatile formation, lipid content, fatty acid profile, antioxidant activity, and vitamin E content in yellow perch fillets. Fish were fed camu camu, wheat flour, mixed starch, or commercial diets for 9 weeks, harvested with or without heat shock, and analyzed after frozen and refrigerated storage or baking. Volatiles were measured by selected-ion flow-tube mass spectrometry, while lipid content, antioxidant activity, vitamin E, and fatty acid profile were evaluated to characterize fillet composition and oxidative stability. Under standard harvest conditions, camu camu– and wheat-fed fish generally showed lower concentrations of lipid oxidation– and protein degradation–derived volatiles than mixed starch- and commercial-fed fish, especially after refrigerated storage or baking. These volatile differences were supported by differences in fillet composition and antioxidant status, with camu camu–fed fish showing the highest lipid content, while camu camu– and wheat-fed fish showed higher antioxidant activity than mixed starch-fed fish. Fatty acid profiling provided additional information on lipid composition and its potential relationship with lipid oxidation–derived off-odor formation. Heat shock increased volatile formation and reduced diet-dependent differences in the volatile profile. Heat shock also increased antioxidant activity across diets, eliminating diet-related differences in antioxidant activity. Rearing water systems and fish weight had limited effects on the volatile profile. These findings show that plant-based antioxidant diets can influence both nutritional quality and off-odor stability in yellow perch, particularly when combined with low-stress harvest and appropriate post-harvest handling. Full article

Traditional processing can modify the nutritional and volatile characteristics of cereal-based foods. This study evaluated Moroccan Bandek production, comprising soaking, steaming, solar drying, and roasting, using three durum wheat genotypes—conventional Svevo, high-amylose Svevo HA, and soft-kernel Faridur—and the high-β-glucan hull-less barley Chifaa. Raw wholemeal flours and corresponding Bandek products were analyzed for color, protein, β-glucan, resistant starch, iron, zinc, phenolic compounds, antioxidant capacity, and volatile organic compounds (VOCs). In vitro starch hydrolysis and predicted glycemic index (pGI) were determined in Bandek products. Compared with the corresponding flours, Bandek products were darker and showed higher resistant starch, extractable phenolic compounds, antioxidant capacity, iron, and zinc concentrations, whereas protein content was lower. However, marked differences emerged among the cereal matrices. Among the durum wheats, Svevo HA Bandek had the highest resistant starch content (6.82%) and a lower pGI than conventional Svevo, whereas Faridur showed the highest pGI (74.75%). In contrast, Chifaa barley Bandek retained 6.03% β-glucan and had the lowest pGI (53.78), clearly distinguishing it from the durum wheat products. Following standardized sample preparation, total semi-quantitative VOC abundance was higher in Bandek than in flour, with pyrazines providing the clearest distinction between the processed and raw matrices and additional variation attributable to genotype. These findings demonstrate that Bandek characteristics depend strongly on the cereal species and genotype, highlighting the distinct nutritional potential of high-β-glucan barley and high-amylose durum wheat. Full article

Stress-resistant rice varieties are valuable for sustainable production and rice-based food development. Six rice varieties selected for salt alkali tolerance or low cadmium accumulation were characterized for starch composition, multiscale structure, physicochemical properties, rheological behavior, and in vitro digestibility. Rice flours contained 78.11% to 83.51% starch, 12.67% to 18.12% amylose, and 5.23% to 7.50% protein. All starches exhibited A-type crystallinity but showed varietal differences in granule morphology, particle size, molecular organization, thermal behavior, pasting properties, freeze–thaw stability, paste clarity, and rheological characteristics. Rapidly digestible starch ranged from 60.44% to 72.79%, slowly digestible starch ranged from 22.40% to 33.75%, and resistant starch ranged from 4.46% to 10.59%. Jingliangyou 3261 exhibited the highest resistant starch content, whereas Xinjiang aromatic rice combined the highest slowly digestible starch content with the lowest rapidly digestible starch content and the highest paste clarity. Ningjing 48 and Xinjiang aromatic rice also showed favorable freeze–thaw stability, highlighting distinct varietal profiles for targeted rice food applications. These findings provide preliminary information for further evaluation of these varieties under practical cooking and food-processing conditions. Full article

Yam (Dioscorea spp.) stands as a critical crop in tropical and subtropical regions, contributing significantly to food security, rural livelihoods, and cultural food systems. Beyond its traditional role as a subsistence crop, yam represents a biologically complex and agro-industrially strategic resource, characterized by substantial species diversity, nutritional richness, and functional versatility. This review provides an integrated synthesis of current knowledge on Dioscorea spp., with particular emphasis on D. alata, D. rotundata, and D. cayenensis. It examines their origin and domestication, global and regional production systems, agronomic requirements, morphological and genetic diversity, and chemical composition. Special attention is given to the nutritional profile of yam tubers, including starch, dietary fiber, proteins, vitamins, and minerals, as well as to their diverse array of bioactive compounds such as steroidal saponins, diosgenin, polyphenols, flavonoids, tannins, alkaloids, and dioscorin that underpin both functional and health-related properties. The review also addresses antinutritional factors and highlights the critical role of processing in mitigating potential toxicological effects while preserving or enhancing nutritional and bioactive value. Furthermore, emerging industrial applications of yam flour, starch, and phytochemicals are discussed, alongside current challenges and research opportunities for crop valorization, particularly in the Colombian context. Overall, this review highlights the potential of yam as a multifunctional crop and emphasizes the need for interdisciplinary strategies to advance its sustainable production, processing, and utilization in future agri-food systems. Full article

The agro-industrial valorization of unripe plantain peels through flour production represents a sustainable strategy for waste reduction and nutrient recovery. This study investigated the process intensification of plantain peel drying by evaluating the combined effects of UV-C-assisted hot-air drying with ultrasound and oxalic acid pretreatments. A 2³ full factorial design was employed to evaluate the effects of UV-C lamp distance, ultrasound time and oxalic acid concentration on drying kinetics, effective moisture diffusivity, and the retention of bioactive compounds. The combination of the most intense levels of the pretreatments with a 9 cm distance between the radiation source and the sample achieved a 40.68% reduction in drying time compared to the control (without pretreatments). Among the mathematical models tested, the Logarithmic model provided the most accurate fit (R² > 0.99), effectively describing the falling-rate period and mass transfer phenomena. Scanning electron microscopy revealed structural modifications, including microchannels and surface pores, consistent with enhanced moisture transport and increased effective moisture diffusivity. The accelerated drying kinetics also led to higher contents of bioactive compounds, including total phenolics, ascorbic acid, and carotenoids, while maintaining adequate water activity and color stability. These findings demonstrate the combined potential of UV-C radiation, ultrasound, and oxalic acid to intensify drying efficiency while improving the functional quality of unripe plantain peel flour. Full article