The effects of heat treatment and the addition tarragon essential oil on physical mechanical properties films prepared with 5% whey protein isolate (WPI) glycerol were investigated in this study. Heat film-forming solution caused increases thickness, moisture content, swelling degree, water vapor permeability (WVP), b*-value, ΔE*-value, transmittance values 200–300-nm region, transparency, puncture resistance film, but decreases solubility, L*-value, a*-value, 350–800-nm deformation. When...

The solid waste generated from processing rosehip fruits into jam is valuable due to its rich content in fibres, polyphenols, and carotenoids; it could be valorised as a functional ingredient powder form enrich food products. This study aimed test potential value-added ingredient, especially waffle cones with carotenoids. In this regard, four formulations of were prepared by partially substituting wheat flour at 0%, 10%, 15%, 20%, reaching concentrations 3.7%, 5.7%, 7.5% the total batter,...

The current trend is represented by replacing solid fats with structured liquid oil while maintaining the plastic properties of food products. In this study, behavior refined sunflower various agents (carnauba wax-CRW, β-sitosterol:beeswax-BS:BW, β-sitosterol:lecithin-BS:LEC, and glycerol monostearate-GM) was evaluated in process dynamics oleogel-based tender dough oleogel mixture β-sitosterol:beeswax (OG_BS:BW) displayed highest capacity to retain inside matrix a percentage loss as low...

Over the past decade, there has been growing interest in polyphenols' research since these compounds, as antioxidants, have several health benefits, such preventing neurodegenerative diseases, inflammation, cancer, cardiovascular and type 2 diabetes. This study implements an analytical method to assess total phenolic content (TPC) essential oils using Folin-Ciocalteu's phenol reagent quantifies individual compounds by liquid chromatography. Thus, design methodology included: (1) extraction...

Polyphenols are ubiquitous by-products in many plant foods. Their intake has been linked to health benefits like the reduced incidence of cardiovascular disease, diabetes, and cancer. These bioactive compounds can be successfully extracted from Boletus edulis mushrooms with acidic water. However, such extract could influence sensory or textural properties product enriched; this inconvenience avoided by microencapsulating it using spray drying. In study, Vienna sausages were reformulated...

This study aimed to investigate the effect of ancient wheat flour type and sourdough fermentation time on nutritional, textural sensorial properties fiber-rich bread. The proximate composition, minerals, carbohydrates, organic acids, volatiles, total phenolic content, simulated gastrointestinal digestion, characteristics were investigated. Bread's phenolics, cellulose contents radical scavenging activity variations clearly indicates an increasing trend with sourdoughs time. Compared maltose...

This study is focused on the comparison and classification of parsley, lovage, basil, thyme essential oils (EOs) based their chemical composition, total phenolic content, antioxidant antibacterial activities by using appropriate chemometric methods: Principal component analysis (PCA) hierarchical cluster (HCA). The results showed that EOs are rich in monoterpene hydrocarbons, but basil EO oxygenated monoterpenes phenylpropanoids, both PCA HCA separated into two main groups which one contains...

In the current work physicochemical features of poly(vinyl alcohol) (PVOH) biofilms, enriched with eco-friendly polyols and carotenoid-rich extracts, were investigated. The polyols, such as glycerol (Gly), 1,3-propanediol (PDO), 2,3-butanediol (BDO) used plasticizers tomato-based pigments (TP) coloring agents. outcomes showed that β-carotene was major carotenoid in TP (1.605 mg β-carotene/100 DW), which imprinted orange color to biofilms. flow behavior indicated increase shear rate viscosity...

The study aimed at assessing effects of partial replacement (0–40%) wheat flour with roasted flaxseed (RFSF) on the quality attributes biscuits. Nutritional, antioxidative, volatile and sensory properties, as well texture analysis contents macroelements microelement were studied. Increasing RFSF content in biscuits resulted a significant increase (p < 0.05) protein (from 8.35% to 10.77%), fat 15.19% 28.34%) ash 1.23% 2.60%) while hardness spread factor decreased increased level flour....

Hemp flour from Dacia Secuieni and Zenit varieties was added to bread in different proportions (5%, 10%, 15% 20%) improve its nutritional properties. The purpose of this paper present the advanced characteristics these samples. selected hemp, accepted for human consumption, met requirements maximum level THC seeds. protein content new products increased 8.76 11.48%, lipids 0.59 5.41%, mineral 1.33 1.62%, fiber 1.17 5.84%. Elasticity porosity decreased 95.51 80% 78.65 72.24%, respectively. K,...

The advanced biochemical characterisation of green, red lentil and wheat flours was performed by assessing their folic acid content as well individual minerals, amino acids, fatty acids volatile compounds. Moreover, a nutritionally improved wheat-lentil composite flour, with 133.33 μg acid/100 g, proposed in order to assure the daily intake (200 μg) for an adult person. percentages used were calculated using equations total material balance balance. Bread selected model food flour due its...

The lactic acid bacteria are key microorganisms for the production and preservation of fermented dairy products, cheeses, sourdough bread, lacto-fermented vegetables. This study was developed to monitor produced by Lactobacillus plantarum ATCC 8014 casei 393, as single strains combined, in fermenting media Fourier Transform Infrared Spectroscopy coupled multivariate statistical analysis. Media containing different mixtures carbohydrates were chosen model monitoring concentration infrared...

Gluten free products available on the market have a low textural quality associated with high crumbly structure, low-flavor, aroma, poor mouthfeel, less appearance, in comparison conventional final baked products. The aim of this study was to assess influence rice sourdough fermented Lactobacillus spicheri DSM 15429 strain textural, volatile profile, and sensorial properties gluten muffins order obtain goods improved characteristics. is novel isolated from industrial but unexploited for...

Elderberry growth phases represent an irreversible process involving a series of biochemical changes that have extremely important impact on nutritional characteristics. The aim was to assess the genotype and maturity stage phenolic compounds, antioxidant capacity mineral profile in Sambucus plants harvested during different phases, from green elder flower buds purple-black elderberries, including pollen, peduncles seeds. Growth proved greater influence compared varieties. flowers both...

In recent years, the attention of farmers, bakers and consumers towards ancient wheat species has been increasing. Low demands pedo-climatic growth factors, suitability for organic cultivation along with their high nutritional quality content in pro-health compounds make them extremely attractive modern consumers, equally. On other hand, sourdough gained due to its ability produce new functionally active molecules higher bioaccessibility thus bread enhanced quality. This paper highlights...

A breakfast spread named chocolate butter exists on the market. For economic and technological reasons, cream in original recipe is replaced with vegetable oils such as palm oil or by partially hydrogenated sunflower oil. The study aims to reformulate flavor butter, using cold pressed walnut (WO) oleogels (OGs) structured 10% waxes monoglyceride (MG), a milk fat replacing system. rheological, textural microscopic characteristics of spreads were compared. Oil binding capacity (OBC)...

Abstract Saturated and trans fat intake have been linked to an increased risk of developing diseases such as cardiovascular coronary heart disease, obesity, myocardial infarction. As a result the actions regulations proposed reduce eliminate content saturated fats, it is necessary develop implement new structuring technologies, oleogelation. Oleogelation promising strategy for liquid oil, that allows incorporation vegetable oils rich in unsaturated fatty acids into food matrix which can...

Plants available in the spontaneous flora are recently studied as ingredients for food formulation response to demands sustainable plant-based foods. The aim of this study was obtain a new assortment spreadable creams, free palm oil, with good textural, rheological and colour attributes, high antioxidant activity low cytotoxicity, from Fagus Sylvatica L. (European beech) seeds. A Box–Behnken design used order find an optimal based on rheological, colorimetry, total polyphenolic content...

Apples (Malus domestica Borkh.) represent one of the most widely cultivated and consumed fruits globally, with significant genetic diversity among cultivars. This study aimed to evaluate morphological, biochemical, organoleptic characteristics 34 apple cultivars, including ancient Romanian varieties, internationally old modern new selections. The assessment was conducted identify valuable traits for breeding programs commercial applications. Morphological analysis revealed variation in fruit...

The powder obtained from rosehip waste can be used as an ingredient in meat products because it contains polyphenolic compounds with preservative and antioxidant effects carotenoid a colouring effect. This study aimed to evaluate how partially replacing raw this impacts the quality of pork sausages. Therefore, three sausage formulations (PSc-control sausages; PS2.7%rp-pork sausages 2.7% waste; PS5.5%rp-pork 5.5% waste) were prepared evaluated during storage physicochemical, colour, texture,...