This study aimed to assess the impact of bacterial species and fermentation time on wheat bread quality, FODMAP (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols) content, and antioxidant activity of wheat bread, utilizing boosted native sourdough as a novel approach to enhance bread production. The incorporation of lactic acid bacteria strains, i.e. Lacticaseibacillus casei and Lactiplantibacillus plantarum in a 72-hour fermentation period significantly reduced FODMAP content to less than 0.1 g/100g of wheat bread. Extending the fermentation time notably increased antioxidant activity, with L. plantarum-inoculated sourdough showing the highest enhancement in antioxidant properties among the tested bacterial strains. While the treatment yielded positive effects on FODMAP modulation and antioxidant activity, it is crucial to acknowledge the impact on some organoleptic properties, such as aroma and flavour, which, despite good overal bread quality have changed as a result of prolonged fermentation time. The findings emphasize the effectiveness of bacterial species selection and fermentation duration for FODMAP reduction and antioxidant enhancement. The results contribute to the understanding of sourdough-based interventions in bread production, offering insights for the development of healthier and nutritionally improved wheat bread products.

In recent years, the different dietary needs of consumers due to their health problems such as food allergies and lactose intolerance or lifestyle changes, well-being trends, and increasing awareness about environmental concerns causes an increment in consumers’ demand to have more plant-based foods in the diet. In this regard, more sustainable alternatives for different food systems come into prominence, and the market size for new plant-based alternatives especially for dairy products is ever-increasing. Ice cream is a complex colloidal structure and is defined as a frozen foam that is considered a suitable matrix for plant-based milk substitutes. Although it is hard to obtain a stable colloidal ice cream structure when replacing cow’s milk with plant-based alternatives, the coconut-based, soy-based, and almond-based milk alternatives are regarded as one of the most suitable choices for ice cream production. According to studies, coconut milk’s fat and protein content helps the formation of emulsion and stabilization of the foam system. Also, it is indicated that soy-based ice cream is a good carrier for probiotics, has a better melting resistance, and has comparable sensorial properties with dairy ice cream when used together with milk alternative combinations. However, some technological, microbiological, and sensorial properties of plant-based ice creams were not similar to ice cream made with cow’s milk. Eventually, innovative approaches to producing ice cream with different milk alternatives could be promising and beneficial for the sustainable food industry and should continue to be developed to meet the current needs and interests.

Studies on the impact of colonic fermentation of plant sterol (PS)-enriched foods using dynamic in vitro models are limited. This study aims to evaluate the effect of a 72h-dynamic in vitro digestion-colonic fermentation (using the simgi® system) of a PS-enriched rye bread on colonic microbial population, and short chain fatty acids (SCFA) and ammonium production. In all colon compartments (ascending colon (AC), transverse colon (TC), and descending colon (DC)) (72 vs. 0h), a reduction in ammonium concentration (5.7-9.4-fold) and an increase in Staphylococcus spp. (1.4-2.1-fold), Lactobacillus spp. (1.5-fold), Bifidobacterium spp. (1.3-1.5-fold), and Enterococcus spp. (1.4-1.6-fold) was observed. In AC and TC, total SCFA decreased (4- and 1.3-fold, respectively), while increased in DC 1.4-fold due to an increment of butyrate content from 4 to 45mM. These results suggest that PS-enriched rye bread favors the growth of beneficial microbial species and production of butyrate, a fuel source for the enterocyte, promoting health benefits.

The aim of the present work was to study the effect of solvent (50%:50% ethanol:water; 100% ethanol, and 100% water) on the extraction of total phenolic content (TPC) and total antioxidant activity (TAC) from pomegranate peel and broccoli leaves by microwave-assisted extraction (MWAE). In pomegranate peel, TPC after 100% aqueous MWAE (119.6 g GAE/kg dw) increased 1.6-folder more than 100% ethanolic extraction (74.2 g GAE/kg dw). As to broccoli leaves, TPC after 100% aqueous MWAE (28.4 g GAE/kg dw) increased 3.4-folder more than 100% ethanolic extraction (8.5 g GAE/kg dw). In this sense, TAC reported a similar behavior in broccoli leaves extraction (DPPH and ABTS values ranged between 1.1-3.5 g TE/kg dw and 2.4-3.8 g TE/kg dw, respectively), while no great differences were found among solvents during the pomegranate peel extraction (DPPH and ABTS values ranged between 3.5-3.7 g TE/kg dw and 3.7-4.3 g TE/kg dw, respectively). Therefore, aqueous MWAE could be considered as green technology to recover TPC from horticultural by-products with great interest for the industry, which should contribute to the problem of food loss.

The aim of the research was to determine the effect of the addition of defatted flaxseeds (3.0%, 6.0%, 9.0%, 12.0%, 15.0%) on the selected quality features of liver pates. The quality of pates was characterized on the basis of sensory assessment and pH, water activity, water holding capacity, dripp loss during refrigerated storage, color and texture parameters. Results of the analysis showed that degreased flaxseeds addition at a level 3% had no significant impact on most of the analyzed physico-chemical and sensory characteristics of pate. It was found that higher level (especially 12–15%) of flaxseeds reduced pates’ sensory quality, mainly by increasing the intensity of the taste of the seeds. The largest tested addition of flaxseeds to the stuffing of pates resulted also in changing color parameters by lowering the lightness (L*) and increasing the yellowness (higher +b* value), as well as increasing the penetration force, hardness and lowering the cohesiveness of the products. The positive effect of addition of degreased flaxseeds, besides adding the health value of pate, was also the improved water holding capacity and reduced mass loss during refrigerated storage.

Chitosan, a versatile polymer derived from the deacetylation of chitin, finds extensive applications in food. With its cationic, inert, non-toxic, and biodegradable properties, coupled with gel-forming ability in diverse configurations, chitosan is an attractive biopolymer. This study investigated the formation of chitosan-SDS coacervates for encapsulating amyloglucosidase, a crucial amylolytic enzyme used widely in food and beverage production. Different concentrations of chitosan were dissolved in 0.4% (v/v) acetic acid to give solutions of slightly acidic pH between 5.04 and 5.87 and extruded dropwise (50 drops per minute, 19 mg per drop) into a sodium dodecyl sulfate (50 mM) solution under gentle magnetic stirring. The ionic interaction between chitosan and the anionic surfactant resulted in self-supporting structured capsule production, capsules (diameter 3.04 to 3.5 mm) characterised by a liquid core (diameter 2.30 to 2.59 mm) and a gelled chitosan-SDS membrane (0.74 to 0.91 mm in size), higher chitosan concentrations resulting in larger and more stable capsules. The encapsulation of amyloglucosidase through simple mixing in the chitosan gelling solution allowed for an efficient enzyme separation from the liquid reaction medium with an immobilisation yield of 71% and an enzyme efficiency of 83% compared to the free enzyme form. This mild and food-grade encapsulation process is a novel and promising technique to encapsulate a range of enzymes with enhanced stability and broader applicability due to the better control of product release. The chitosan-SDS coacervates open new possibilities for enzyme incorporation in the food and beverage industry, enhancing product quality and process efficiency.

This study investigated the anti-proliferative effects of Lycium chinense leaf extracts obtained using microwave assisted extraction (MAE) and ultrasound-assisted extraction (UAE). The plant material was subjected to a solvent mixture containing 60% ethanol and 40% distilled water, with a plant-to-solvent ratio of 1:10. Both MAE and UAE induced inflammation in a time and concentration-dependent manner on colon cancer HT29-MTX cells, with MAE being more potent. Cell viability decreased with increasing polyphenol concentration, and MAE showed a stronger impact. Oxidative stress was induced in HT29-MTX cancer cells by a concentration of 250 μg/ml polyphenols from these extracts, as evidenced by decreased catalase activity, increased oxidized protein levels, and fluctuations in GSH concentration. Notably, MAE upregulated p53 expression after 24 hours, indicating apoptosis initiation, followed by a slight reduction, possibly related to cancer cell resistance mechanisms. Both extracts exhibited anti-proliferative activity, but MAE was more effective. Overall, the findings highlight the promising potential of MAE extract from Goji leaves in targeting colon cancer cells through its effects on cell viability, inflammation, and oxidative stress. These insights provide a basis for exploring Goji leaves extracts' therapeutic applications in cancer treatment and prevention, but further investigation is needed to understand the underlying mechanisms fully.

Clematis cirrhosa L. is an Algerian medicinal specie used to treat burns, joint aches, rheumatism pain and sexual dysfunction and as a diuretic agent [1,2,3,4], yet there is little information available concerning its bioactive composition and its potential economic value has not been explored. The aim of this study was to quantify bioactive compounds and to investigate antioxidant and acetylcholinesterase inhibitory activities of extracts obtained from the whole plant of C. cirrhosa in order to prove its possible use as potential natural source for human health. Phenolic compounds were distinctively profiled in the different extracts using TLC and standard phenolics. The antioxidant activity was evaluated by the 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2’-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS), N,N-dimethyl-p-phenylenediamine (DMPD), nitric, hydroxyl and superoxide radicals, β-carotene bleaching, cupric reducing, ferric reducing, and metal chelating activity methods. Maceration in ethyl acetate and methanol allowed recovering the highest cumulative phenolic (96.13 and 99.98 mg GAE/g DE, respectively), flavonoid (44.90 and 24.62 mg CE/g DE, respectively), flavonol (16.05 and 22.13 mg QE/g DE, respectively), and hydrolyzable (585.21 and 85.54 mg TAE/g DE, respectively) and condensed tannin (3.15 and 6.23 mg CE/g DE, respectively) contents. The phytochemical analysis led to the identification of several phenolic compounds that were dominated by chrysophanol, emodin, caffeic acid, chlorogenic acid and kaempferol-3,7-O-dirhamnoside. The ethyl acetate and methanol extracts showed potential antioxidant activity in the different assays and this could be attributed to their polyphenol, tannin, and flavonoid contents. The ethyl acetate and methanol extracts exhibited also anti-acetylcholinesterase activity (IC₅₀ values of 1.12 and 0.71 mg/mL, respectively). This study provided a fundamental reference for the research of polyphenols in C. cirrhosa and found that this plant has the promising prospects of additives used in food.

The relationship between arterial hypertension and oxidative stress has been extensively studied, both factors being involved in endothelial dysfunction. Endothelial dysfunction is associated with the development of atherosclerosis and cardiovascular events. Oxidative stress modulates the expression of antioxidant and pro-oxidant enzymes through Nrf2/NF-κB transcription factors and decreased NO bioavailability. According to various studies, foods with high content in polyphenols can improve vascular function and reduce arterial pressure. The aim of this study was to evaluate the preventive effect against endothelial dysfunction in hypertensive rats (SHR) of the daily intake for 5 weeks of a functional product obtained from beet molasses vinasse. This product (V) was characterized by HPLC-MS, finding 15 different potential bioactive compounds (including phenolic acids, flavonoids and terpenoids, several of them glycosylated). The most notable finding of the study was that V consumption for 5 weeks improved blood pressure in hypertensive rats, maintaining it at values similar to those at the beginning of the study. In contrast, the hypertensive control group showed a progressive increase in systolic blood pressure, reaching a significant difference of 16% (p<0.05) compared to the SHR+V group. Quantitative PCR and Western blot analyses in the aorta demonstrated that V ingestion by hypertensive rats led to decreased ACE mRNA levels and higher SOD2 and eNOS gene expression via promotion of Nrf2 transcriptional activity and down-regulation of the NF-κB pathway. These results are associated with an increased antioxidant, anti-inflammatory and vasodilatory response. In conclusion, consumption of vinasse-derived products could mitigate hypertension and associated endothelial dysfunction.

Avocado peel is usually discarded; however, there is a growing interest in promoting circularity within the value chain, thus contributing to its overall sustainability. To explore potential valorization pathways, gaining a comprehensive understanding of the chemical composition of the peel is essential. In this work, the peel was first subjected to Soxhlet extraction using various solvents, the resulting extracts were evaluated gravimetrically, and the phenolic content was determined by the Folin-Ciocalteu method. The solid fraction was analyzed for glucans, hemicellulose, and lignin content by combining acid-hydrolysis, gravimetric analysis, and liquid chromatography. Moreover, infrared spectroscopy was applied to provide information about chemical features. The results showed that the peel contained mainly extractives (47%) and lignin (30%). The content of fat and polymeric sugars was about 10% of each other. Based on their characterization, a cascading valorization biorefinery scheme can be proposed. First step, phenolic compounds like flavanols can be recovered by water with applications in food, feed, and cosmetics products for antioxidant properties. In the second step, lipids obtained by hexane could be converted via transesterification into biodiesel. Finally, the extracted solid can be pretreated and the sugars solubilized by enzymatic hydrolysis and converted into bioethanol by fermentation. Both, biodiesel and bioethanol, are renewable and cleaner-burning alternatives to fossil fuels in transportation. The solid non-hydrolyzed fraction rich in lignin, can be utilized to generate heating and/or electricity powering the biorefinery processes.

In summary, avocado peel biorefinery offers great opportunities for extracting high-value-added compounds and promoting a more circular and resource-efficient economy.