Search Results (376)

This study aims to investigate the functional and biochemical characteristics of sprouted and unsprouted red and black amaranth flours by fermentation with four probiotic strains (Lactiplantibacillus plantarum MIUG BL21, Lactiplantibacillus pentosus MIUG BL24, Lacticaseibacillus rhamnosus MIUG BL38, and Lactiplantibacillus paraplantarum MIUG BL74). Aqueous extracts from freeze-dried fermented products derived from sprouted and raw seed of two Amaranthus species (Amaranthus cruentus—red amaranth and Amaranthus hypochondriacus—black amaranth) were characterised for their acidification and phytochemical profiles by titrimetric, spectrophotometric and chromatographic methods, and their antioxidant activities by ABTS and DPPH assays. Water-soluble proteins were evaluated by SDS-PAGE analysis. Nine phenolic acids (gallic acid, protocathechic acid, syringic acid, ellagic acid, ferulic acid, cinnamic acid, caffeic acid, p-coumaric acid, and chlorogenic acid) and twelve flavonoids (epicatechin gallate, hesperitin, quercetin, apigenin, luteolin, naringenin, quercetin 3-glucoside, isorhamnetin, peonidin 3-O rutinoside, epicatechin, keracyanin, and rutin trihydrate) were identified in the extracts of amaranth samples. The titratable acidity ranged from 0.59 to 5.50 mL of 0.1 N NaOH. Total flavonoid content (TFC) varied from 1.09 to 4.67 mg CE/g DW; whereas, total phenolic content (TPC) fluctuated from 1.99 to 5.76 mg GAE/g DW. The spectrum of ABTS and DPPH values was from 17.49 to 56.82% and 0.60 to 35.50%, respectively. More biologically active compounds were found in red amaranth-based samples, both sprouted and unsprouted, compared to black amaranth-based samples. There was a moderate correlation between the TPC and the antioxidant activity. The fermentation of red amaranth with L. rhamnosus MIUG BL38 led to a global increase in the protein background intensity, consistent with protein hydrolysis. Overall, sprouting and probiotics fermentation improved the fermentative performance of the amaranth seeds, enabling their effective use as a nutritive food with potential health-promoting properties. Full article

This study investigated gluten- and lactose-free cookies enriched with pomegranate seed flour (PSF, 5 and 10% w/w), a sustainable by-product of juice processing. LC-ESI/HRMS/MS analysis of PSF identified 36 bioactive compounds, mainly flavonoids, phenolic acids, hydrolysable tannins, and polar lipids. PSF incorporation significantly affected colour and texture, increasing friability, as evidenced by a reduction in breaking force from 35.37 N in the control cookie to 21.72 N in cookies enriched with 10% PSF, while maintaining good sensory acceptability. Total phenol (≈1.60–1.82 mg GAE/g) and flavonoid contents were only slightly affected by PSF addition; however, antioxidant activity markedly increased, with FRAP values rising from 55.8 to 67.82 μM Fe (II)/g and DPPH IC₅₀ values decreasing from 31.38 to 12.72 μg/mL in the 10% PSF-enriched cookies. The enriched cookies inhibited pancreatic lipase, α-amylase, and α-glucosidase in a clear concentration-dependent manner and showed a reduced predicted glycaemic index (pGI 46.80 vs. 50.08 in the control). Multivariate analysis confirmed a clear dose-dependent effect of PSF on functional, textural, and sensory properties. Overall, pomegranate seed flour proved to be an effective upcycled ingredient for enhancing the functional profile of gluten- and lactose-free bakery products. Further studies using digestion models and in vivo or clinical approaches are needed to clarify the nutritional relevance and health effects of PSF-enriched foods. Full article

Intensive broiler chicken farming is one of the most important livestock sectors globally. However, intensive production systems raise concerns about farm sustainability, as well as ensuring animal welfare and product quality. For this reason, identifying novel, high-value-added feed ingredients is crucial. Winery by-products (WBPs) are a valuable source of bioactive compounds and can be utilized as functional feed ingredients. This study evaluated the effects of dietary supplementation with grape seed meal and grape pomace meal in diets for broilers up to 42 days of age. Three dietary treatments were formulated—grape seed meal (3% and 6%), grape pomace meal (3% and 6%), and a combination (3% seed meal + 3% pomace meal)—along with a standard diet (control). The proximal composition (moisture, protein, fatty acid profile, fats, ash), antioxidant parameters (ROS, GSH, NO, POV), free radical scavenging activity (DPPH and ABTS^•+), and total phenolic content of the meat and physical characteristics (color) were assessed. While proximal composition of meat was not significantly influenced by the dietary treatment, some parameters, such as total phenolic content, PUFA levels, and antioxidant and free radical scavenging activity, were improved. These results demonstrate enhanced favorable traits improving chicken meat quality and confirm the potential of WBPs as functional feed ingredients, promoting a more sustainable production model aligned with the principles of the circular economy. Full article

Background/Objectives: FLOURY ENDOSPERM 2 (FLO2) is known to affect rice endosperm development and starch quality, yet its role in determining flour physicochemical behavior and endosperm structural integrity has not been quantitatively defined. This study aimed to elucidate how loss of FLO2 function alters starch organization and functional properties of rice flour. Methods: Two independent homozygous, T-DNA-free OsFLO2 knockout lines were generated in the japonica cultivar Dongjin using CRISPR/Cas9. Grain appearance was evaluated in mature seeds. Flour physicochemical properties were analyzed by Rapid Visco Analyzer (RVA) and differential scanning calorimetry (DSC). Amylopectin chain-length distribution was determined by isoamylase debranching followed by HPAEC-PAD, and endosperm microstructure was examined by scanning electron microscopy. Results: OsFLO2 mutants exhibited floury, opaque endosperms, with chalkiness increasing from 4.8% in the WT to 27–29%. RVA analysis showed a marked reduction in peak viscosity (1193 cP to 263–293 cP) and a decrease in pasting temperature (77.2 °C to 68.9–70.5 °C). DSC indicated a tendency toward reduced gelatinization enthalpy in the mutants. These changes were associated with a reduced proportion of short amylopectin chains (DP 6–12), decreased long chains (DP ≥ 37), and a relative increase in intermediate-long chains (DP 25–36), along with disrupted granule packing and a 1.33–1.36-fold increase in endosperm porosity. Conclusions: These results demonstrate that FLO2 plays an important role in maintaining the structural integrity of rice endosperm by harmonizing the microstructure of amylopectin with the thermal and gelatinization properties of starch. 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

Different cultivation methods significantly affect wheat quality. However, the optimal cultivation pattern for strong-gluten wheat in Shandong province remains unclear. Through field experiments conducted over three consecutive wheat-growing seasons, wheat-quality-related traits under traditional cultivation practices (TC) and different cultivation patterns for Jimai44 (a strong-gluten wheat variety) were investigated. Plowing, delayed sowing date and increasing seeding rate could enhance grain protein content, SDS sedimentation value, wet and dry gluten content, and also had a clear positive effect on thousand-kernel weight and test weight. Employing a protocol of increased basal nitrogen (300 kg/ha) and topdressing water and fertilizer twice significantly increased wheat grain protein and nitrogen content, flour yield, gluten index, SDS sedimentation value, dough stability time, and extensibility. On the basis of the two wheat seasons experiments, we developed an optimized cultivation practice (Opt, that is, combined with plowing, delayed sowing date, seeding rate of 3.15 million or 3.60 million, basal nitrogen fertilizer application of 300 kg/ha, topdressing fertilizer twice, topdressing water twice or three times). Compared with TC treatment, the optimized cultivation demonstrated superior performance in grain protein content, flour yield, SDS sedimentation value, wet and dry gluten content, stability time, formation time, extension area, extension, and maximum retensibility with high grain yield. Meanwhile, we found that the expression of TaGlu1 was significantly increased under the optimized cultivation practice. In summary, the optimized cultivation practice might be a promising approach for improving strong-gluten wheat quality in the Huang-Huai-Hai Plain. Full article

Plants are sources of compounds with important effects on health, but plant-based food industry generates substantial waste amounts, especially in oil production. This study aimed to characterize flours derived from oilseed by-products, pumpkin, sunflower, and apricot seed residues, and compare them with conventional grain flours (white and whole wheat). Nutritional composition was analyzed with emphasis on amino acid profiles performed by ion chromatography. Mineral profiles were determined by ICP-MS. Total phenolics and antioxidant activity were assessed using in vitro colorimetric microassays. Oil press cake flours showed significantly higher levels of protein and fiber compared to wheat flours (p < 0.05), while the latter contained more carbohydrates. Among the examined flours, pumpkin and apricot seed flours stood out with the highest potassium, while sunflower seed flour led in calcium content. Despite higher polyphenol content in wheat flours, apricot seed flour exhibited the greatest antioxidant activity, likely due to its diverse profile of hydrophilic and lipophilic bioactive compounds. These findings highlight oil press cakes as nutritionally valuable ingredients for protein-enriched and other innovative food products, aligning with circular economy principles and promoting resource efficiency in the agri-food sector. Full article

Avocado processing generates seed by-products rich in dietary fiber that can be upcycled into functional ingredients. This study modified and characterized avocado seed flour via extrusion and enzyme-assisted wet-milling, as well as evaluated its use in wheat bread. The flour was fractionated, and fraction 2 (F2) was selected based on techno-functional performance; it was tested in its non-extruded (NEF2) and extruded (EF2) forms. Breads were prepared by replacing 5% of wheat flour with NEF2 and EF2 (NEB and EB, respectively). Compared with NEF2, EF2 had an 81% higher water absorption index (WAI) and an 18% higher oil absorption index (OAI). Extrusion reduced antioxidant activity ~1.6-fold, consistent with an ~85% decrease in acetogenin content, indicating thermo-mechanical degradation of bioactives linked to bitterness. Analyses were conducted in triplicate (p < 0.05). By day 3, crumb hardness increased (EB: 9.65 N; NEB: 6.04 N; control: 5.49 N). In a test with 106 consumers, aroma scores improved for NEB (8.00, IQR 7.00–8.00) and EB (7.00, IQR 5.00–8.00) versus the control (6.00, IQR 4.00–7.00), while overall acceptability, texture, color, and appearance did not differ. These results support EF2 as a functional upcycled ingredient that enhances hydration and aroma, reduces bitterness, and maintains consumer acceptance, aligning with circular economy and clean-label goals. Full article

This study aimed to develop and characterize an eco-friendly facial mask based on the pullulan biopolymer incorporating grape seed flour extract, a sustainable source of polyphenols. The extract was characterized by its phenolic content, antioxidant capacity, enzyme inhibition and antimicrobial activity. High total phenolic and flavonoid contents, along with the presence of trans-resveratrol, conferred strong antioxidant activity. The extract effectively inhibited tyrosinase and elastase enzymes, indicating its anti-aging potential, and exhibited antimicrobial effects particularly against Staphylococcus aureus. The incorporation of the extract in pullulan films increased thickness and coloration while maintaining transparency and improving barrier properties. The bioactive films showed strong antioxidant activity and displayed selective antibacterial activity against S. aureus, including MRSA strains. A facial mask prototype was successfully produced, demonstrating flexibility, solubility, and potential for topical applications. Overall, the developed pullulan–grape seed extract films exhibit multifunctional cosmeceutical potential combining antioxidant, antimicrobial, and anti-aging effects with sustainable valorization of wine industry by-products. Full article

Cantaloupe melon seeds are a byproduct that can be upcycled for their nutritional value, generating added value, reducing food waste, and supporting food sustainability. This study evaluated the effects of melon seed flour on selected physicochemical and consumer acceptance of gluten-free cookies. Melon seeds were dehydrated at 60 °C for 12 h and ground. Then gluten-free cookies containing varying melon seed flour (20, 40, 60, 80, and 100%) were prepared by mixing the ingredients and baked at 177 °C for 18 min. Color, water activity, proximate composition, and mineral contents of the melon seed flour were measured. Color, water activity, spread factor, and hardness of the five cookie formulations were evaluated. Finally, a randomized block design was used for the consumer test with 90 consumers. Appearance, aroma, flavor, texture, grittiness, and overall liking were evaluated using a 9-point hedonic scale. Also, purchase intent was asked for before and after a sustainability claim. Data were analyzed using an ANOVA and the post hoc Tukey test (p < 0.05). The McNemar test was used to test whether there were significant differences in purchase intent before and after a sustainability claim. Melon seed flour had 21.4% protein, 34.93% crude fiber, 3% ash, 4% moisture, and 26.9% fat. Spread factor and a* (color redness) values increased with increasing melon seed flour. On the other hand, the more melon seed flour in cookies, the lower the L* value and water activity. The treatment with 40% melon seed flour had the highest liking score, 6.25. Finally, the sustainability claim significantly increased the positive purchase intent of the cookies. This study demonstrates the potential of cantaloupe melon seed flour as an ingredient in food, such as gluten-free cookies. This practice in the food industry can help increase value and reduce waste in cantaloupe processing. Full article

A biodegradable, lightweight substrate for facility-based stereoscopic planting was developed via a one-step polyurethane foaming process. The substrate was synthesized by incorporating a biomass mixture of bamboo charcoal and cassava flour into a polyurethane foam matrix. This study investigated the effects of varying the content ratios of polyether polyol, isocyanate, bamboo charcoal powder, and cassava flour on the structural and functional properties of the composite foam. Results indicated that the biomass blend significantly influenced the foam’s physicochemical properties, water retention capacity, hardness, and elasticity. Specifically, bamboo charcoal powder enhanced the porosity and degradation rate of the foam, whereas the swelling of cassava flour upon water absorption improved the matrix’s resilience and cohesion. A polyether polyol/isocyanate ratio of 4:1 yielded a substrate with superior physicochemical properties, water retention capacity, germination rate, seedling index, and plant dry weight. Subsequently, the optimal overall performance was achieved at a biomass/polyol–isocyanate ratio of 1:3. This optimal formulation exhibited a degradation rate of 6.24 ± 0.94%, porosity of 66.07 ± 1.10%, and water retention capacity of 86.03 ± 1.59%. Consequently, it also produced the highest seed germination rate (84 ± 5.16%), seedling index (12.49 ± 1.94), and mature plant dry weight (4.00 ± 0.51 g). Microscopic analysis confirmed that the biomass addition refined the substrate’s pore structure, leading to greater uniformity and stability of the internal pores. This enhancement reduced the foam’s susceptibility to collapse and improved its elasticity and cohesion, thereby making it more amenable to mechanized handling and planting operations. Full article

The excessive intake of saturated and trans fats is associated with several chronic disorders. Reformulating foods to reduce total and saturated fats has therefore become a global health priority. However, the structural and sensory roles of saturated fats often hinder direct reduction. Oil structuring technologies, such as gelled emulsions, have emerged as effective strategies to replace solid fats with liquid vegetable oils, improving nutritional quality. This study evaluated the effects of partially replacing pork backfat (33% and 66%) with oil-in-water gelled emulsions prepared using pumpkin seed oil and orange peel flour (PS-GE) in English breakfast sausages. Reformulated samples exhibited higher moisture contents, whereas fat and protein levels were reduced compared with the control. Increasing the proportion of PS-GE substitution led to a progressive rise in total unsaturated fatty acids accompanied by a decrease in total saturated fatty acids. Lipid oxidation was not affected by the reformulation in raw sausages. Sensory evaluation confirmed comparable acceptability among all samples, indicating that fat replacement did not negatively influence product quality. Overall, the use of orange peel flour and pumpkin seed oil as a gelled emulsion presents a promising strategy for producing healthier English breakfast sausages with enhanced nutritional profiles and maintained technological and sensory properties. Full article

The mezquite “algarroba” fruit, produced by species of the Neltuma genus in the Gran Chaco Americano region, has historically been used by indigenous communities to produce flour. In Paraguay, the value chain surrounding it is still in its infancy, but there is growing interest in its full utilisation. The seeds, which are commonly discarded as biowaste, contain galactomannans with technological properties that make them a potential natural alternative to commercial hydrocolloids. This study aimed to characterise the physical properties and chemical composition of Neltuma chilensis seeds from the Paraguayan Chaco and evaluate their potential as a source of dietary fibre and galactomannans. Physical parameters (weight, dimensions and colour) as well as moisture content, protein, lipid, dietary fibre and mineral content were determined using official methods (AOAC). Available carbohydrates, total sugars and caloric value were also quantified. Galactomannans were extracted with isopropanol using two treatments. Mannose and galactose were quantified using liquid chromatography with a refractive index detector (HPLC/RID). The results revealed high levels of dietary fibre (47.39 ± 2.25 g/100 g) and protein (27.55 ± 2.92 g/100 g) in the seeds, as well as notable concentrations of phosphorus, potassium, and magnesium. No statistically significant differences were observed in the mannose/galactose ratio (1.38 ± 0.02) between the treatments used (p < 0.05). Beyond their composition, the technological potential of these seeds supports their use in functional foods that could contribute to digestive and metabolic health. This work provides novel evidence for the revaluation of this traditionally underutilised by-product, in line with strategies for functional nutrition, waste reduction, and the development of a sustainable bioeconomy in the Paraguayan Chaco. Full article

Composite flours have been increasingly introduced in bakery products, aiming to enhance their nutritional value and reduce overdependence on imported wheat. Crackers are popular snack items, with potential to affect body weight and health status. This study aimed to examine the effects of different flour types, specifically pulses (chickpea, lupin, yellow split pea and cowpea), agricultural by-products (grape seeds and olive stones) and cereals (barley), on flour functionality, dough quality and final product characteristics compared with wheat flour (control) at various substitution levels. The functional properties of the composite flours were associated with the properties of dough and the characteristics of the crackers. Barley flour produced crackers with significantly higher hardness and lightness (L*) compared to the control, whereas chickpea flour had a similar but non-significant trend for both hardness and L* value. In contrast, high-level olive stone formulations yielded softer textures and the highest total color difference (ΔE), followed by grape seed crackers, which also exhibited high ΔE values and reduced hardness. The effects of composite flours on product texture were mediated by water absorption capacity and the compositional characteristics of the added flours. Crackers prepared with composite flours generally resulted in darker and diverse color profiles as well as low water activity and moisture values. Overall, the findings indicate that variations in composite flour type and substitution level influence product quality, allowing targeted modification of specific cracker attributes. Full article

This research investigates the incorporation of hemp seed cake (HSC), a nutrient-rich by-product of hemp oil extraction, into traditional pretzel formulations as a sustainable approach to functional dry pretzels development. Wheat flour was substituted with 5–40% HSC, and the resulting products were examined for proximate composition, bioactive profile, and sensory perception. Substitution with hemp seed cake significantly enhanced nutritional quality, raising protein from 7.49 to 12.62% and fiber from 0.90 to 11.78%, while lowering carbohydrates; notably, formulations containing ≥30% HSC meet EU Regulation 1924/2006 criteria to be labeled as a “source of protein.” Functional enrichment was further demonstrated by a four-fold increase in polyphenols (115.28–467.45 mg GAE/kg) and a corresponding rise in total flavonoids (63.40–262.28 mg GAE/kg), as well as by enhanced antioxidant capacity evaluated through DPPH (194.42–658.89 mg Trolox/kg) and ABTS assays (486.05–1647.23 mg Trolox/kg). Sensory analysis (CATA, PCoA) indicated that low substitution levels (≤10%) preserved traditional acceptability, whereas higher levels (≥30%) introduced nutty aroma and denser texture, perceived by consumers as novel. These findings highlight hemp seed cake as a multifunctional ingredient that improves nutritional density, enhances bioactive potential, and supports circular economy principles in the bakery sector. Full article