This study aimed to investigate the impact of various ratios (0/100, 5/95, 10/90, and 15/85) of ground psyllium fiber on the quality attributes of rye bread (overbake, specific volume, porosity of the crumb acc. Mohs’s scale, crust and crumb color, texture profile analysis (TPA)). The tested fiber consisted of a mixture of 80% psyllium seeds (Plantago psyllium) and 20% psyllium husk (Plantago ovata Forsk). While both species share similar advantages, they also possess unique properties that warrant the development of a comprehensive blend. The effects on rye bread's chemical composition (moisture, total protein, ash, TDF content), total polyphenolic content (TPC), and antioxidant activity (ABTS, FRAP) were also evaluated. Two types of rye flour (type 580 and 720) and two dough preparation methods (single-phase with paste rye sauer light and two-phase - Dethmold's method) were used in the study.

The inclusion of psyllium fiber in rye bread resulted in an increase in the overbake of bread from 59.4 to 71.8 %, total protein from 8.0 to 9.7 g/100 g d.m., ash from 0.65 to 1.04 g/100 g d.m., and TDF content from 8.9 to 19.0 g/100 g d.m.. Psyllium fiber addition also led to a two-fold improvement in antioxidant activity and an increase in TPC from 35.5 to 109.1 mg GAE/100 g d.m., as well as enhanced porosity of the crumb from 7.1 to 7.6 points on the Mohs' scale. However, it caused a decrease in specific loaf volume by 10%, springiness by 3.5%, chewiness by almost 12%, and gumminess of the crumb by 8.1%. Darkening of the crust (reduction of the L* value from 34.5 to 30.8) and crumb (reduction of the L* value from 55.0 to 34.3) was observed as well.

Notably, the results indicated that a 10% share of psyllium fiber can be considered as a recommended share of this functional ingredient, promoting health benefits, without negatively affecting the physical and sensory qualities of rye bread. The psyllium fiber can be considered as a functional ingredient enhancing the nutritional value of rye bread without compromising its overall quality.

Alicyclobacillus acidoterrestris is a spore-forming, thermophilic and acidophilic bacterium causing spoilage in fruit juices and acid dinks. This research investigated the effects of various ascorbic, malic, citric, tartaric, and lactic acidson the growth and survival of two wild strains of A. acidoterrestris in interaction with pH levels (2, 3 and 4) and storage temperatures (5 and 45°C) over 2, 7 and 14 days.

The results show different impacts of weak acids on A. acidoterrestris growth and survival. Ascorbic and malic acids have the highest antimicrobial activity, leading to significant reductions in viable cell count; also, pH played a crucial role. Moreover, the results suggest a possible activity of acids on outgrowing spores rather than on spores.

The findings emphasize the significance of acid type and concentration, pH, and temperature conditions in determining the efficacy of weak acids against A. acidoterrestris. However, further validation in real food products is necessary to develop predictive models for effective control measures against this spoiling microorganism. Understanding the complexities of weak acid interactions with A. acidoterrestris in food systems is crucial for implementing preventive or corrective strategies in juice and acidic drinks industries to ensure product quality and reduce spoilage incidents.

Purple sweet potato has been gradually increasing in terms of planting and consumption, but after harvesting the leaves of the sweet potato are often discarded as waste or used for animal feed. The aim of this study was to determine the effect of drying methods on the quality of sweet potato leaf powder and its storage capacity. The nutritional and antioxidant properties of powder were analyzed. The results showed that hot air drying could preserve antioxidant properties than the sun drying method. Both methods could produce a product with high nutritional value, especially a high amount of protein and fiber. It could be considered a supplementation ingredient for the food industry. Moreover, after storage at room temperature for 12 weeks, a slight increase in moisture content and decreased of antioxidant properties was found. Further, the application of this ingredient should be investigated more in food application to improve the income for local farmers as well as reduce the waste that harms to environment.

Coffee is a popular beverage enjoyed by millions of people across the globe. In the last few decades, the health benefits associated with drinking coffee beverages has listed coffee as a functional food. Apart from caffeine, other important bioactive compounds in coffee include chlorogenic acid and their derivatives, theophylline, and theobromine, cafestol, kahweol, tocopherols and trigonelline. The aim of this study was to quantify the caffeine content and identify the most abundant phenolic compounds which may be present in a daily cup of coffee. Since small amounts of caffeine usually remains in the coffee spent (waste product) which may potentially be harnessed for pharmaceutical and nutraceutical purposes, it was also included in the study. Additionally, for comparison purposes black tea leaves were also analysed for their caffeine content. Samples of coffee beans (CB), coffee spent (CS) and tea leaves (TL) were obtained from a Central Queensland University coffee shop in May 2020; no particular brand name or type were associated. A HPLC-DAD analytical method was utilized for caffeine quantification, while comparison to UV spectral data of phenolic standards was explored to tentatively identify the compounds in the sample extracts. No significant difference (p < 0.05) in the caffeine content in the CB and TL was noted (1.7 and 1.9%, respectively). However, a lower caffeine content was noted in CS (0.467 ± 0.062%), as expected. This indicated that about 27.5% caffeine from CB is lost in the CS. UV spectral data of the peaks obtained in the HPLC chromatogram were tentatively identified as glycosides of chlorogenic acid, catechin, chlorogenic acid and caffeine. These results as a proof of concept work suggests that a daily cup of coffee and tea contains reasonable amounts of caffeine and presence of bioactive compounds which offer antioxidant potential and health benefits. Large generation of CS as a by-product in the production of coffee beverage may potentially be utilised as a source of caffeine.

The present study aimed to comprehensively assess the bioactive compounds, antioxidant, anti-inflammatory, and anti-diabetic potential of hydro-methanolic extracts derived from naturally grown Noni fruits in Sri Lanka through colorimetric assays. The extraction process involved mixing one gram of fresh fruit flesh samples with 8 mL of 80% methanol, followed by vortexing and centrifugation, after which the resulting extracts underwent filtration and were subsequently utilized in multiple assays. The total phenolics content and total flavonoid content were estimated as 198.60 ± 2.48 μmol gallic acid equivalence/g of fresh weight and 9.19 ± 0.48 μmol rutin equivalence/g fresh weight, respectively. Furthermore, the extract demonstrated IC50 values of 35.87 ± 0.48 µg/ml in the DPPH radical scavenging assay, 33.96 ± 0.30 µg/ml in the phosphomolybdenum assay, and 6.91 ± 0.24 µg/ml in the singlet O2 Inhibition assay. Additionally, the study explored the extract's anti-inflammatory properties, with the nitric oxide inhibition assay exhibiting a value of 73.40 ± 1.20 µg/ml. The membrane lysis assays yielded IC50 values of 9.40 ± 0.80 µg/ml, 4.81 ± 0.21 µg/ml, and 9.12 ± 0.89 µg/ml for the heat-induced hemolysis, protein denaturation inhibition assay, and protease inhibitory assay, respectively. Furthermore, the antidiabetic assays conducted on the hydro-methanolic extractions revealed an α-amylase inhibitory assay value of 13.40 ± 0.20 µg/ml and an α-glucosidase inhibitory assay value of 6.92 ± 0.34 µg/ml. These findings suggest that naturally grown Noni fruits in Sri Lanka possess significant antioxidant, anti-inflammatory, and anti-diabetic potential, highlighting their potential application in functional foods and nutraceuticals.

Pomegranate is native to Mediterranean regions and Iran which have been extensively used in different cultures and countries. Nutrient components of pomegranate peel is moisture, total solid, protein, total sugars, reducing sugars, fat contents, ash, and crude fiber. Fatty acids identified in pomegranate seed are punicic acid, caproic acid, myristic acid, lauric acid, palmitic acid, myristoleic acid, stearic acid, palmitoleic acid, oleic acid, and linoleic acid. Chemical components in pomegranate seeds are 3,3,4-Tri-O-methylellagic acid, 3,3-Di-O-methylellagic acid, folic acid, punicic acid, stearic acid, palmitic acid, sterols, linoleic acid, sex steroids and tocopherols. Chemical components in pomegranate peels are ellagic acid, gallic acid, punicalagin, punicalin, ellagitannins, caffeic acid, alkaloids, pelletierine, quercetin, luteolin, and kaempferol. Chemical ingredient in pomegranate juice are aliphatic organic acids, simple sugars, ellagic acid, gallic acid, flavonols, quinic acid, EGCG, amino acids, minerals, and ascorbic acid. The contents of pomegranate leaves are reducing sugars, carbohydrates, saponins, sterols, tannins, flavonoids, alkaloids, piperidine, glycoside, flavone, and ellagitannins. The major chemical components in bark and root are piperidine alkaloids, ellagitannins, pelletierine alkaloids, and pyrrolidine. Flower chemical components are ursolic acid, gallic acids, fatty acids, and triterpenoids. The most notable pharmacological benefits of pomegranate are in cancer prevention, reduce inflammation in the gut and improve digestion, antioxidant activity, alzheimer ^,s disease protection, important anti-inflammatory fruit, antiviral activity, high potential to lower systolic blood pressure, a good source for potential fertility aid, rich in different vitamins like vitamin K, C, E, and an important source of potassium and folate. The aim of this manuscript is to introduce and survey the most important pharmacological benefits of pomegranate.

Symbiotic include the combination of prebiotics and probiotics, which promote good gut health and maintain balance of biological activity in the body. Brassica vegetable enriched with various health promoting compounds especially high level isothiocyanate that have been reported with good anticancer activities in cancer diseases and immunity enhancement. In this study, the use of cabbage as prebiotic coupling with probiotics strains had been investigate under fermentation process for optimal yield of total flavonoid (TFC), phenolic (TPC), glucosinolates (TGLs) and antioxidant activity. The power of single or combination strains of probiotic bacteria in the production of probiotic fermented cabbage (PFC) that yielding high bioactive compounds had been investigated. The addition of probiotic showed significant improvement of the bioactive compounds such as flavonoid, phenolic, glucosinolates contents and antioxidant activity compared to raw and fermented cabbage without probiotic bacteria. The PFC that consisting of 8 probiotics showed highest TFC (818.6 mg QE/ 100 g) and TGLs content (25.097 mg / 100 g). The fermentation of single probiotic strain of Lactobacills fermentus SK324 showed highest TFC (642.08 mg QE /100 g) and TPC (389.743 mg GA/ 100g). However, there is no significant different on antioxidant activity among single or combination probiotic in the cabbage fermentation. The symbiotic PFC could offer high nutritional value and bioactive compounds that benefit for health. As such simple, cheap and easy to apply functional food could be developed to reduce the occurrence of cancer, in addition holds great promise for the future of medicine.

Mulberry (Morus alba L., Morus nigra L.) belongs to the Moraceae family and is highly valued and consumed worldwide. Mulberry fruits are generally consumed as fresh fruits, jams, and juices. In the last years, the pharmacological properties of mulberry fruits were highlighted in many papers. The aim of this study was to evaluate the content of the biologically active compounds in mulberry fruits and to valorize them in the development of a new food product. The samples were collected from two locations (Bistrita and Cluj County, Romania). All fruits were picked at the biologically ripe stage. The mulberries were harvested randomly according to shape and color uniformity. After picking, the fruits were divided into three categories for further processing (fresh, dryer, and frozen). The antioxidant capacity, vitamin C, polyphenols, and flavonoid content were quantified by using spectrophotometry. The total phenolic content ranged from 81.65 to 442.22 mg GAE/100g in the fruit samples and was 132.48 mg GAE/100g for the product obtained. The radical scavenging capacity ranged between 13.43-91.68% for the mulberry fruits and 40.58 % for the sauce. Total phenolic content was found to be notably higher in the case of black fruit extracts. In this regard, black fruits were used for the development of a new sauce. The addition of mulberry fruits influences the sensory properties of the sauce, and the taste scored 8.43 points. The sensorial evaluation revealed a high acceptability score (7.70) for the new product. The sauce obtained can be used both for glazing, chops, thighs, especially juicy ribs before frying, and as an authentic Romanian sauce for barbeque. On the market are available several types of sauces, but none of them contain mulberry fruits. The results obtained from this study demonstrate that sauce can be used as a valuable source of phenolic compounds with bioactive potential, with practical applications in the food industry and gastronomy. Moreover, consumer interest in the active role of food in well-being and life prolongation justifies the expansion of diversity. Further investigation needs to be conducted to optimize the recipe and transfer it to industrial-scale production.

The aim of this study was to develop a milk enriched with Lactiplantibacillus and Bifidobacterium strains. The research was divided into 2 steps: (i) optimization of the product, through the use of an experimental design, the Centroid, by combining Lactiplantibacillus plantarum (coded as 33) isolated from oenological matrix and Bifidobacterium animalis subsp. lactis (DSM 10140) at different microbial inoculum levels (4, 5 and 6 log CFU/mL) and temperatures (30, 35 and 40 °C). According to preliminary analyses, both strains were added in milk containing honey (10%, V/V) to study the effects of these variables on the acidification; (ii) realization of the product as yoghurt-like drink.

Therefore, the following conditions were chosen to produce the yogurt-like drink: B. animalis subsp. lactis at 5 Log CFU/mL; Lpb. plantarum at 5 Log CFU/mL; temperature at 35 °C. Under these conditions both strains were inoculated in milk + 10% honey for 24 hours; then, the fermented milk was produced and stored at 4 °C for 50 days.

For both strains the microbial concentration, after fermentation and for the following 50 days was always > 8 log CFU/mL, and remaining above the criticality threshold (7 log CFU/mL). The yoghurt-like drink had a good texture as well as the odor and color were optimal.

Artisanal fermented products constitute a worthwhile source of autochthonous lactic acid bacteria (LAB). Their potential as biopreservatives is noticeable given their pathogen-antagonistic capabilities, technological and organoleptical efficiency. This study aimed to characterise the fate of autochthonous LAB in artisanal fresh raw goat milk cheeses at different temperatures by using an omnibus (one-step) modelling strategy.

Lab-scale cheese prototypes (10g) were artisanally elaborated from raw goat milk. Samples were stored at 4, 12, 18 and 25ËšC and LAB were enumerated (ISO:15214) during cheese shelf-life. LAB modelling was externally validated in commercial artisanal fresh cheeses at 8, 15ËšC, and at dynamic conditions. All the data processing and modelling procedures were developed in R software.

LAB concentrations (log cfu/g), at different times and temperatures, were estimated following Huang’s model equation. Maximum growth rates averaged 0.15±0.07 and 1.45±0.11 log cfu/g/d at 4 and 25ËšC, respectively, meanwhile population increases averaged 1.47±0.08 and 3.42±0.39 log cfu/g. Omnibus modelling allowed to define a general model describing the autochthonous LAB behaviour in these cheeses. Intercept obtained a value of 0.159±0.129, while the slope was 0.066±0.008. The correlation coefficient between experimental and estimated data was 0.991. The model fitted properly to experimental data for both internal and external validation at fixed temperatures. However, a correction factor of 1.235 was applied to the model equation to improve adjustment. Finally, the estimated maximum population density (8.67 log cfu/g) was successfully applied for validation at dynamic temperatures.

These results contribute to a better understanding of autochthonous LAB in artisanal cheeses for their further use as potential new-generation biopreservatives.