This study aimed to investigate the nutritional and antioxidant composition of dried wild bilberry, blackcurrant, blackberry pomaces by evaluating proximate content, titratable acidity, color, total phenolics, flavonoids, anthocyanins activity. In addition, fatty acid polyphenolic profiles were assessed using chromatographic methods. Higher fiber, fat, mineral contents found in as compared with bilberry blackcurrant pomaces. The profile revealed high concentrations monounsaturated...

The occurrence of inflammatory responses in humans is frequently associated with food intolerances and likely to give rise irritable bowel disease. use conventional or unconventional flours produce gluten-free baking doughs brings important technological nutritional challenges, the sourdough biotechnology has potential overcome such limitations. In addition, typical metabolic transformations carried out by Lactic Acid Bacteria (LAB) can become an biotechnological process for fortification...

Two new -biotics concepts, such as paraprobiotics and postbiotics were introduced, with beneficial effects beyond the viability of probiotic. In this study, effect individual (thermal, ohmic heating, high pressure, ultrasound) combined (ohmic, pressure ultrasound in combination heating) treatments on inactivation kinetics Lactiplantibacillus plantarum was investigated. Different rates obtained, up to 8.18 after 10 min at 90°C, 2.07 15 a voltage gradient 20 V/cm, 6.62 600 MPa 3.6 treatment...

This paper aims to investigate the phytochemical profile and in vitro antibacterial activity of two juniper species collected Albania, Juniperus communis oxycedrus. The berries needle leaves were subjected solid–liquid solvent ultrasound-assisted extraction. characterization extracts was performed by spectrophotometric chromatographic means. extract J. (JcB) showed a higher total phenolic flavonoid content (3.04 ± 0.09 mg GAE/g DW, 1.14 0.36 QE/g respectively), also antioxidant from DPPH...

Fermented products are permanently under the attention of scientists and consumers, both due to nutritional importance health promoting effects. The fermented functional foods contribute a more balanced diet increase immune responses (among many other effects) with positive implications for quality life. In this sense, improving sourdough’s fermentation boost biotic (postbiotic paraprobiotic) properties sourdough-based has impacts on final baked products. These enhanced sourdoughs can be...

Emerging customized designs to upgrade the functional potential of freeze-dried apple pomace was used in this study, order transform industrial by-products into ingredients containing probiotics, for a better and healthier food composition. The analyzed free bounded phenolic contents, highlighting significant level caffeic acid (4978.00 ± 900.00 mg/100 g dry matter (DM)), trans-cinnamic (2144.20 37.60 DM) quercetin 3-β-D-glucoside (236.60 3.12 DM). pectin extraction yield approximatively...

Currently, microencapsulation has become a viable method of nutrient delivery for the food industry. This work microencapsulated bioactive compounds extracted from two neglected species (Balanites aegyptiaca and Ziziphus mauritiana) by freeze-drying. A combination wall materials (whey protein pectin; soy maltodextrin) was chosen to prepare microcapsules. The phytochemical physicochemical characterization microcapsules then carried out. encapsulation yield ranged 82.77% 96.05% Balanites...

Different technological approaches were used in this study for the valorization of blackthorn (Prunus spinosa L.) fruits marmalade, jam, jelly, and nutraceuticals. Marmalade showed highest concentrations polyphenols (7.61 ± 0.05 mg gallic acid equivalents/g dry weight (DW)) flavonoids (4.93 0.22 catechin DW), whereas jam retained content anthocyanins (66.87 1.18 cyanidin-3-O-glucoside DW). A good correlation between polyphenol flavonoid contents antioxidant activity was found, value being...

The milk and water kefir grains are often used for fermented beverages' production with technological functional effects. These complex natural consortia of microorganisms can have promising applications in other fields food industry. This work aimed to select the most performant artisanal starter culture, between different (WKG1, WKG2) or (MKG) grains, gluten-free sourdoughs production. impact ingredients' combination, sterilization, gelatinization, type fermentation (liquid- solid-state...

The supercritical fluids extraction (SFE) was used to extract the oleoresins from rosehip, followed by an in-depth phytochemical analysis and development of two design-customized powders for different food pharmaceutical applications. SFE experiments allowed obtaining yield 11.85%. Two fractions were separated (S40 S45), with significantly profile (p < 0.05), highlighting efficiency fatty acids in S40 extract, whereas polyphenols, phytosterols, carotenoids polyphenols favored S45 extract....

Wild artisanal cultures, such as a symbiotic culture of bacteria and yeasts (SCOBY) water kefir grains (WKG), represent complex microorganism consortia that is composed lactic acetic acid bacteria, with large strains diversity abundance. The fermented products (FPs) obtained by the microbiome’s contribution can be included in functional due to their meta-biotics (pre-, pro-, post-, paraprobiotics) result synergistic associations well metabolic functionality. In this study, both SCOBY WKG...

The spontaneous fermented cereal-based products are natural ingredients used since ancient times as aroma and texture enhancers or biopreservatives. Many studies that focus on the sourdough microbiota its related properties were carried out until now due to fact with lactic acid bacteria strains have high functionality support consumer's decisions in regard healthy foods consumption lifestyle improvement. As such, finding new functional technological features could be part of starter...

Abstract Nowadays, large quantities of berries are still being dumped or used for composting and animal feeding. The objective this study was to customize a technological design appropriate valorization blueberry pomace into shelf‐life–stable, dark purple multifunctional ingredient, containing lactic acid bacteria ( Lactobacillus casei ), by freeze‐drying. main anthocyanins in blueberries freeze‐dried inoculated malvidin 3‐ O ‐glucoside, peonidin cyanidin ‐glucoside. A viable cells content...

The rosehip fruits from Romanian spontaneous flora were valorized in three different customized variants, including jellified products, juices, and a nutraceutical. Prior to the technological design, samples characterized for individual polyphenolic content. (non)-enzymatically treated showed epicatechin as major compound, whereas enzymatic treatment enhanced extraction of quercetin (40.23 ± 0.48 mg/100 g DW extract), gallic acid (9.74 0.24 kaempferol. Different ratios types sugars added...

Two lactic acid bacteria strains with probiotic potential (Lactiplantibacillus plantarum MIUG BL21 and Lactiplantibacillus paraplantarum BL74) were used to produce paraprobiotics postbiotics, respectively. The obtained by inactivation of strain using a combined ohmic-thermal treatments. postbiotics produced BL74 fermentation bovine colostrum-based medium. Paraprobiotics added before fermentation, whereas the fermented medium was develop four customized freeze-dried biotics formulas. showed...

In this study, the Response Surface Methodology was used to optimize extraction conditions for anthocyanins from purple corn flour (PCF), whereas optimized extract characterized in terms of phytochemicals content, inhibitory activity against metabolic associated enzymes and potential stimulate yeasts. The using a Box-Behnken design (BBD) response surface methodology (RSM) were as follow: temperature (39 °C), time (5 h), liquid/solid ratio (30 mL/g) ethanol concentration (73 %), yielding...

Kombucha culture (named SCOBY-Symbiotic Culture of Bacteria and Yeasts) milk kefir grains represent multiple consortia wild microorganisms that include lactic acid bacteria, acetic bacteria yeasts with valuable functional properties. Their fermentative potential provides a wide range derivate metabiotics (prebiotics, probiotics, postbiotics paraprobiotics) in vitro vivo benefits. This study targeted the evaluation functionality co-culture SCOBY-based membranes grains, used as freeze-dried...

In recent years, there has been an increasing interest among food industry producers for functional foods. this context, the study aims to isolate new lactic acid bacteria strains with probiotic potential that could further be used obtain valuable metabiotics good technological and health benefits. current study, twenty-nine newly LAB were isolated from various natural sources, including artisanal cultures (like, kefir grains kombucha membrane), selected through fermentation on...

In this study, a comprehensive approach to advance the inhibitory effect of Hibiscus sabdariffa extract on apple polyphenol oxidase (PPO) was performed. PPO extracted, purified, and characterized for optimal activity, whereas response surface methodology generated quadratic polynomial model fit experimental results hibiscus extraction. The optimum conditions allowed predict maximum recovery anthocyanins (256.11 mg delphinidin-3-O-glucoside/g), with validated value 272.87...

Research background. Fish by-products are discarded as waste, which has a significant impact on the environment. They have no economic value, but there many opportunities to turn them into high value products. Due quantities generated internationally and continuous expansion of market for ω-3 ω-6 fatty acids nutraceuticals, innovative technological approaches needed transform this waste marketable products with added while limiting risk environmental pollution. Experimental approach. In...