The limited stability of Saccharomyces boulardii and sensitive phycobiliproteins during frozen storage, together with the growing demand for natural antioxidant ingredients, represents a challenge for developing functional probiotic ice cream. This study aimed to evaluate whether chitosan encapsulation of phycocyanin (PC) and phycoerythrin (PE) could improve pigment stability and probiotic survival while maintaining the physicochemical, antioxidant, color, textural, and sensory quality of ice cream during 8 weeks of frozen storage. PC and PE were encapsulated using 2% (w/v) chitosan and ionic gelation, followed by lyophilization. FTIR spectroscopy (4000–400 cm−1, ATR mode) was used to identify and compare functional group changes in control (C) and S. boulardii-inoculated coated-pigment (T2) ice cream samples. The coated pigments showed a particle size of 149.8 nm, zeta potential of +66.5 mV, and encapsulation efficiency of 83.37%. Among the five formulations, T2, containing S. boulardii inoculated before aging with chitosan-coated PC + PE, showed the most favorable performance. At week 8, T2 exhibited the highest total phenolic content (143 mg GAE g−1 DW vs. 86.8 mg GAE g−1 DW in the control), the lowest color change (ΔE = 6.32 vs. 12.67; ~50% reduction), and the highest probiotic viability (8.08 log CFU g−1). T2 also showed approximately 12% lower melting rate than the control, while maintaining acceptable sensory properties. FTIR showed T4 differs from the control mainly through two new bands (1701.9 cm−1, C=O; 1622.7 cm−1, CC), confirming pigment retention, plus an OH shift linked to S. boulardii activity, while the core lipid/carbohydrate matrix stayed unchanged. These findings indicate that chitosan-encapsulated PC + PE with pre-aging probiotic inoculation improves bioactive stability, probiotic survival, antioxidant capacity, and color stability, supporting its potential for functional probiotic ice cream.
This study presents a non-destructive method for assessing changes in strawberry hardness induced by pulsed electric field (PEF) treatment using optical coherence tomography (OCT). Strawberry samples were subjected to PEF at field strengths ranging from 0.3 to 1.5 kV/cm, and structural changes were evaluated using both mechanical hardness tests and OCT-based image analysis of subsurface tissue layers. Texture descriptors, including Haralick features and lacunarity measures, were extracted from OCT images to characterize microstructural heterogeneity. Due to high feature redundancy, principal component analysis (PCA) was applied, preserving over 99.7% of data variance in the textural feature space. A linear prediction model supported by RANSAC regression was developed to estimate hardness from PCA-transformed features, ensuring robustness to outliers. Model evaluation showed moderate predictive performance (mean R2 ≈ 0.6), with variability across data splits indicating sensitivity to sample heterogeneity. SHAP analysis revealed that the first principal component dominates the prediction. An additional linear regression model of changes in strawberry hardness under the influence of PEF with 7 different intensities was also introduced. Statistical analysis confirmed a significant effect of PEF on hardness (p = 0.002, η2=0.365). The results show that OCT combined with machine learning shows promising potential for exploring the non-invasive monitoring of PEF-induced structural changes associated with fruit tissue hardness.
Cold plasma (CP) technology has emerged as a promising non-thermal processing approach for improving the safety, quality, and shelf life of plant-based foods. Unlike conventional thermal treatments, CP operates at near-ambient temperatures, enabling effective microbial decontamination while preserving sensory and nutritional attributes. The technology generates reactive oxygen and nitrogen species (RONS), ultraviolet photons, ions, and charged particles that collectively contribute to microbial inactivation through oxidative damage to cell membranes, proteins, and nucleic acids. Various CP systems, including dielectric barrier discharge (DBD), atmospheric pressure plasma jet (APPJ), corona discharge, and plasma-activated water (PAW), have demonstrated effectiveness against bacteria, fungi, spores, biofilms, and viruses in fruits, vegetables, cereals, spices, and plant-derived products. The efficacy of CP is strongly influenced by process parameters such as voltage, treatment duration, gas composition, humidity, and reactor design, as well as by plant surface characteristics and food matrix composition. Beyond microbial control, CP can modify carbohydrates, proteins, lipids, vitamins, and bioactive compounds, potentially enhancing functional properties and extraction efficiency while maintaining product quality. However, excessive exposure may lead to oxidative degradation, pigment loss, nutrient deterioration, and the formation of undesirable compounds such as lipid oxidation products and nitrosamines. Plasma-activated water has also gained attention as an indirect sanitization strategy for washing and minimally processed foods. Despite its considerable potential, challenges related to process standardization, industrial scalability, regulatory approval, and long-term safety assessment remain unresolved. Overall, CP represents a sustainable and innovative technology for next-generation food processing and preservation of plant-based foods.
Food waste is a major challenge for the global food system, with approximately one-third of all food produced for human consumption lost or wasted annually. A large portion of this waste occurs due to post-harvest spoilage of perishable products such as fruits, confectionery products, and processed foods. Freezing technologies are widely used to extend shelf life and preserve food quality by inhibiting microbial growth and slowing biochemical reactions. However, conventional freezing methods often cause structural damage due to ice crystal formation, resulting in quality loss and potential food waste. In recent years, innovative freezing techniques such as acoustic extra freezing (AEF) and ultrasound-assisted freezing (UAF) have been investigated to improve freezing efficiency and preserve food microstructure. This mini-review summarizes the current state of research on freezing technologies for fruits and chocolate, including industrial shock freezing, household freezing, and emerging assisted freezing techniques. Particular attention is given to the mechanisms, advantages, and limitations of AEF and UAF systems, as well as their potential role in reducing food waste within the food supply chain. Particular attention is given to the mechanisms, advantages, and limitations of AEF and UAF systems, as well as their potential role in reducing food waste within the food supply chain. Overall, the available evidence indicates that UAF is currently supported by a substantially stronger body of scientific literature and demonstrates consistent improvements in freezing performance and product quality, whereas AEF remains a promising but still emerging technology whose mechanisms and practical applicability require further experimental validation.
Background: Ulcerative Colitis is an inflammatory disorder characterized by significant gut microbial alterations. In this context, probiotics emerge as a promising means for modulating the microbiome and addressing this chronic, relapsing inflammatory disorder which lacks effective treatment options. We investigated the antiinflammatory effect of Pediococcus acidilactici SK2, a novel wild-type potential probiotic strain isolated from the human gastrointestinal tract in the DSS-induced murine model of ulcerative colitis. Methods and results: Mice received dietary supplementation containing P. acidilactici SK2 cells at a daily dose of 10 9 CFU and were subjected to DSS administration. The anti-inflammatory effect of P. acidilactici SK2 was confirmed by reduced mRNA and protein levels of pro-inflammatory cytokines and chemokines. Expression of mucus and tight junction genes was enhanced, suggesting the beneficial role of P. acidilactici SK2 on epithelial barrier integrity. Additionally, 16S rRNA analysis revealed beneficial changes in gut microbial composition. Conclusion: P. acidilactici SK2 arises as a promising dietary supplement with targeted anti-inflammatory and barrier-protective properties against a murine DSS-induced colitis model, necessitating further preclinical and clinical evaluation of its mechanisms of action and its potential against ulcerative colitis.
Dietary modelling studies suggest that replacing animal meat with plant-based meat (PBM) may enhance diet quality, yet empirical data on the diet quality of PBM consumers remains limited. This study aimed to fill this gap by investigating diet quality of PBM consumers versus non-PBM consumers using real-life consumption data of adults (18-69 y) from the Dutch National Food Consumption Survey (2019-2021). Nutrient intakes were expressed as percentages of dietary reference values (DRV), and probability of adequate nutrient intake was assessed using the PANDiet score. We used non-parametric Mann Whitney U tests to investigate differences in food and nutrient intakes and PANDiet scores between PBM consumers (n = 104) and non-PBM consumers (n = 1312). Multiple regression analyses were conducted to assess PBM consumption as independent predictor of dietary intakes beyond demographic and lifestyle factors. PBM consumers ate significantly more fruit (median (interquartile range) intake: 164 (104; 266) vs 114 (34; 203) g/d, p < 0.001), vegetables (175 (112; 296) vs 143 (87; 210) g/d, p = 0.002), and nuts & seeds (7 (0; 25) vs 0 (0; 15) g/d, p = 0.004), but less meat (0 (0; 38) vs 84 (45; 126) g/d, p < 0.001) than non-PBM consumers. The PANDiet score of PBM consumers was higher (67 (63; 71) vs 62 (58; 67), p < 0.001), reflecting more favorable intakes of fiber, saturated fat, linoleic acid, vitamins E and K1, folate equivalents, iron, magnesium and copper (all p < 0.002), while protein and sodium intakes did not differ (p > 0.05). Regression analyses confirmed that PBM consumption was independently associated with more favorable nutrient intakes. Overall, these empirical data show that Dutch PBM consumers had a better diet quality than non-PBM consumers and support the beneficial role of PBM replacing animal meat in a balanced and more plant-based diet.
Background MASLD is closely linked to gut–liver axis dysfunction, including altered microbial activity, disturbed bile acid metabolism, and hepatic lipid accumulation. Raspberry polyphenols may help counteract these disturbances, whereas fructooligosaccharides (FOS) may enhance their microbial transformation and biological activity. Methods and results Male Wistar rats were fed for 12 weeks with a control diet, a high-fat low-fiber diet (HF), or HF diets supplemented with raspberry polyphenols alone (HF + PP) or combined with FOS (HF + PP + FOS). Compared with HF feeding alone, the combined treatment produced the most favorable response, including lower hepatic triglyceride and cholesterol accumulation, improved plasma lipid indices, higher hepatic and plasma levels of polyphenol-derived metabolites, reduced hepatic Ahr/AHR expression, increased Cyp8b1/CYP8B1 expression, enhanced short-chain fatty acid production, altered cecal bile acid profile, lower activity of selected bacterial enzymes, and a distinct shift in cecal microbiota composition. Conclusion Combined supplementation with raspberry polyphenols and fructooligosaccharides partly alleviated selected metabolic and intestinal disturbances induced by a high-fat, low-fiber diet. The findings may support the involvement of the gut–liver axis and suggest that FOS may strengthen the functional effects of raspberry polyphenols by promoting microbial fermentation and increasing the formation and availability of smaller bioactive metabolites. Overall, the combination of a polyphenol-rich raspberry preparation with a microbiota-targeting prebiotic may represent a nutritionally relevant strategy for supporting metabolic homeostasis under MASLD-like conditions.
Research into the efficacy of dietary supplements in ageing muscle is hindered owing to the lack of reliable human cell models that capture muscle specific phenotypes through replicative ageing. Using an inducible model of human skeletal muscle (DIMs) to address these challenges, we compared the efficacy of L-leucine (Leu), calcium β-hydroxy-β-methylbutyrate (HMB), and Vicia faba hydrolysate (VFH) in young and aged DIMs. VFH elicited robust activation of muscle protein synthesis signalling, increasing phosphorylation of ribosomal S6 by 5.82-fold in young DIMs and 3.39-fold in aged DIMs, exceeding responses observed with Leu or HMB. VFH also significantly increased 4EBP1 phosphorylation in both young (2.53-fold) and aged (1.92-fold) DIMs. Kinase array and inhibitor studies identified MAPK/ERK signalling as a key mediator of VFH activity, with VFH increasing ERK1/2 phosphorylation by up to 2.25-fold. Furthermore, aged DIMs displayed reduced LAT1 expression, which appeared to impair Leu signalling, whereas VFH retained anabolic activity independent of LAT1 inhibition. Finally, combined treatment of VFH with either Leu or HMB further increased MPS signalling relative to the corresponding supplement alone, with S6 phosphorylation increasing by up to 2.89-fold and 4.40-fold in Leu- and HMB-treated aged DIMs. These findings suggest that addition of VFH to formulations containing Leu or HMB may increase anabolic signalling in ageing muscle versus individual supplements.
Plant-based protein supplements are increasingly consumed as functional food ingredients; however, data on their contamination by chemical residues and process-related compounds remain limited. This study evaluated the occurrence of multiple contaminant groups in commercial protein isolates derived from soy, rice, pea, hemp, and pumpkin seeds. The analysed compounds included per- and polyfluoroalkyl substances, mycotoxins, neonicotinoid pesticides, polycyclic aromatic hydrocarbons, and 5-hydroxymethylfurfural. Determinations were performed using chromatographic techniques coupled with mass spectrometry and diode-array detection. Perand polyfluoroalkyl substances were detected in all samples and were the main contributors to cumulative noncarcinogenic risk. Total concentrations ranged from 724 to 3010 ng/g, with the highest level in soy protein. The hazard index reached 261 in rice protein, indicating a substantial contribution to overall exposure. Mycotoxins were widely detected, with deoxynivalenol (3.34-27.6 & micro;g/kg), HT-2 (up to 33.8 & micro;g/kg), and T-2 toxins (up to 13.9 & micro;g/kg) remaining below European regulatory limits. Zearalenone and ochratoxin A were detected mainly in rice and pea proteins. Neonicotinoids occurred at low levels, with clothianidin present in several samples (1.13-2.73 & micro;g/g), while thiamethoxam was detected only in pumpkin seed protein. Polycyclic aromatic hydrocarbons were mainly represented by low-molecular-weight compounds; however, the estimated lifetime cancer risk approached threshold levels in hemp and pumpkin seed proteins. 5-Hydroxymethylfurfural showed substantial variability, with the highest levels observed in pea protein, likely due to thermal processing. Overall, per- and polyfluoroalkyl substances were the dominant contributors to total risk. These findings highlight the importance of routine monitoring and improved quality control to ensure the safety of plant-based protein products.
There is a growing worldwide concern about the use of nitrites in meat processing due to the potential carcinogenic effects of nitrosamines, which may form when excess nitrite is present. As a result, natural substances are increasingly favored as nitrite replacers. S-nitrosothiols are naturally occurring compounds with the potential to substitute nitrite in meat curing. In this study, different concentrations of S-nitrosoglutathione (GSNO) were tested in pork meat formulations and compared with conventionally cured samples. The ability of GSNO to develop the characteristic cured pink color and maintain its stability over 21 days of storage was evaluated, along with its antioxidant capacity and residual nitrite levels. The results showed that GSNO can serve as an effective nitrite substitute in meat products, particularly for achieving stable color development comparable to that of nitrite-cured meat. Its antioxidant activity was found to be concentration-dependent, with higher GSNO levels providing greater protection against lipid and protein oxidation. The content of malondialdehyde in G1.5 on the 21st day of storage was 1.9 mg/kg and 1.4 mg/kg in nitrite cured sample. Moreover, the lower residual nitrite content in GSNO-treated samples (from 11.8 mg/kg in G0.3 to 36.3 mg/kg in G1.5 vs 66.4 mg/kg in nitrite cured) suggests a reduced risk of nitrosamine formation.
This study assessed the potential of autochthonous Lactiplantibacillus plantarum strains S17 and S21, isolated from organic acid whey, as natural starter cultures for nitrite-free fermented dry sausages. Three formulations were prepared: control with nitrite-containing curing salt (C) and nitrite-free sausages inoculated with L. plantarum S17 (T1) or S21 (T2). Fermentation was conducted at 16-17 degrees C for 21 days, followed by 42 days of refrigeration. Both strains dominated the microbiota, supporting proper fermentation and microbiological safety, with no detection of Salmonella spp., Listeria monocytogenes, Staphylococcus aureus, or Clostridium spp. Compared with the control, inoculated sausages showed lower pH, higher peptide content, and increased antioxidant activity (ABTS center dot(+), P < 0.05). The formation of nitrosylmyoglobin (MbNO) was observed in the inoculated treatments. Sausages containing L. plantarum, especially S17, exhibited higher proportions of deoxymyoglobin and oxymyoglobin, resulting in a more intense red colour (lower h degrees) than the control. No N-nitrosodimethylamine or N-nitrosodiethylamine were detected (< 0.2 mu g/kg). These results indicate that L. plantarum strains S17 and S21 originated from organic acid whey may serve as promising alternatives to sodium nitrite in fermented dry sausages, although further studies are needed to confirm the strain-specific effects of the applied cultures, as well as their impact on safety, shelf-life, sensory quality, and industrial applicability.
Kombucha SCOBY is a cellulose-rich biofilm that forms during the fermentation process of Kombucha drink as a result of the activity of symbiotic culture of bacteria and yeasts on sweetened substrate. The yield of SCOBY is strongly influenced by environmental and microbial factors. Optimizing these parameters is essential for improving biomass yield and valorizing SCOBY as a functional biopolymer. Response Surface Methodology with a central composite design was applied to optimization of SCOBY yield during kombucha fermentation in two phases. In the first section, the effects of temperature, incubation time, and inoculation level on SCOBY yield were systematically evaluated using black tea and sucrose as traditional substrates. Under optimized conditions at 30 degrees C, 15 days, and 2% inoculation of K. intermedius IR3 and S. cerevisiae IR5, SCOBY yield reached 157 g/L. A second optimization phase was conducted by using Nabat industry waste (NIW), as alternative with sucrose, and also adding rice bran (RB) extract for medium supplementation. Replacing 10% NIW with sucrose and adding 20% RB extract to the base substrate increased the yield to a maximum of 254 g/L. In addition to the fact that an optimized fermentation strategy advances kombucha SCOBY yield for industrial biotechnology, the balanced utilization of agro-industrial by-products can markedly improve and support circular economy principles.
The incidence of Alzheimer's disease (AD) is increasing globally, and because no curative treatments exist, prevention is essential. We previously found that food-derived protease-digested whitebait (WPD) inhibits (3-secretase (BACE1), which drives amyloid-(3 production, although the responsible components were unknown. Herein, we identified two WPD fractions, F4B and L1D, with BACE1 inhibitory activity. In AD model mice, F4B significantly suppressed amyloid-(3 accumulation in the cerebral cortex, whereas L1D tended to suppress accumulation (p = 0.16). Both fractions reduced glial fibrillary acidic protein expression, indicating in vivo efficacy. F4B absorbed ultraviolet light and lost activity after RNase treatment. The IC50 value of RNA extracted from F4B was comparable with that of the pre-extracted sample. L1D exhibited no ultraviolet absorption, and its activity was lost after chondroitin sulfate-specific degradation, confirming chondroitin sulfate as its active component. These findings indicate that RNA and chondroitin sulfate in WPD act as BACE1 inhibitors with potential for AD prevention.
Honey adulteration is a persistent global issue demanding rapid, accurate, and transparent analytical solutions. Machine learning (ML) coupled with spectroscopy offers a rapid solution for detecting honey adulteration, but the black box nature of advanced algorithms limits their adoption in regulatory quality control. Regulatory bodies require not only high accuracy but also transparent, chemically explainable decisions. This study establishes an interpretable ML framework for quantifying adulteration (Corn Syrup, Glucose Syrup, Caramel Color) in four distinct Bangladeshi honey varieties (wild, blackseed, mustard, rubber) using UV-Vis-NIR spectroscopy (200-900 nm), a large-scale dataset of 1960 samples was analyzed, featuring a high-precision adulteration range from 0% to 40% with 2.5% increments. A consensus feature selection strategy was employed, integrating Random Forest (RF), Recursive Feature Elimination with Cross-Validation (RFECV), and Shapley Additive Explanations (SHAP) to identify the most robust spectral markers. Five regression models-Light Gradient Boosting Machine (LightGBM), Categorical Boosting (CatBoost), Extreme Gradient Boosting (XGBoost), Random Forest (RF), K-Nearest Neighbors (KNN) were evaluated on this optimized feature set. LightGBM outperformed all other models, achieving an R2 of 0.9375 and an RMSE of 0.0258. Critically, the consensus feature selection converged on eight key wavelengths (243, 373, 380, 382, 394, 576, 578, and 899 nm). SHAP analysis revealed that predictions were driven by the dilution of specific phenolic markers (UV region: 373-394 nm) and the enhancement of melanoidin absorption (Visible region: 576 nm), aligning ML decision-making with established chemical theory. By successfully decoding the spectral fingerprint of local honey varieties, this study demonstrates that "Explainable AI" can bridge the gap between high-performance computing and trustworthy food safety protocols. The proposed framework offers a replicable model for developing region-specific, low-cost sensors for honey authentication.
Background: The gut microbiota is closely related to hyperlipidemia. Changes in the microbiome can influence the metabolism of fecal metabolites. Based on the fermentation principles of soybeans, a compound fermentation product of Ginseng and Soybean (GS) was prepared to elucidate its mechanism in lowering blood lipids by examining its effects on the gut microbiota and its metabolites. Methods and results: A hyperlipidemia rat model was established by feeding rats a high-fat diet, followed by administering different doses of GS suspension for 8 weeks. GS significantly reduced the increased Firmicutes/ Bacteroides ratio in hyperlipidemic rats and regulated the levels of Allobacterum, Fusicenibacterium, Anaerostipes, and Alistipes. Spearman correlation analysis with fecal metabolomics revealed close associations with amino acid, lactose, and cholesterol metabolism in the positive and negative TCA cycles. Notably, the correlation between Firmicutes and Bacteroidetes and their metabolites was most significant. Conclusion: Hyperlipidemia may be associated with abnormal energy metabolism in the organism. GS, a fermented product derived from medicinal and food sources, can reduce blood lipid levels in hyperlipidemic rats, regulate the abnormal structure of the gut microbiota and its metabolites, and correct the body's energy metabolism. It can serve as a nutrient for the prevention and treatment of hyperlipidemia.
The use of plant extracts is gaining increasing popularity among both food producers and consumers. Extracts can impart health-promoting properties and improve the antioxidant properties of food products, while stabilising sensitive compounds can positively extend the shelf life of food. The objective of the study was to assess the effect of the addition of water extract from guelder rose flowers (GRE) at concentrations of 0.05%, 0.1% and 0.4% on the physicochemical properties (pH, water activity, texture, colour, lipid oxidation - TBARS, α-tocopherol content), sensory properties (beef aroma, off-odours, juiciness, tenderness, beef flavour, off-flavours) and overall quality of veal burgers stored refrigerated for 15 days. Burgers containing 0.1% and 0.4% GRE showed a significantly lower pH (on average, 5.56 in both GRE treatments vs. 5.61 in control samples) and higher purge loss after 10 days (2.39% and 2.90%, respectively, vs. 1.00% in control samples) and 15 days of storage (3.04% and 3.80%, respectively, vs. 1.22% in control samples; P < 0.05). The addition of the extract, irrespective of its concentration, slowed down lipid oxidation and significantly increased α-tocopherol retention (2.15–2.21 μg/g in GRE treatments vs. 1.83 μg/g in control samples; P < 0.05). However, at concentrations of 0.1% and 0.4%, it worsened the sensory properties while increasing the intensity of off-odours and off-tastes, thus lowering the overall quality rating (on average, 6.75 and 5.75, respectively, vs. 7.37 in control samples; P < 0.05). Among the tested GRE levels, a concentration of 0.05% was associated with the most favourable overall outcomes, without significant negative effects on water-holding capacity or sensory characteristics (P > 0.05), while improving α-tocopherol retention and reducing TBARS values. The use of water extract from guelder rose flowers at an appropriate concentration can improve the shelf life and oxidative stability of burgers without adversely affecting their water-holding capacity and sensory quality.
The study evaluated the effectiveness of dielectric barrier atmospheric cold plasma (DBD-ACP) as a sustainable, non-thermal pretreatment to enhance the extraction of bioactive compounds from basil leaves and improve the quality of fortified yogurt during refrigerated storage. A 10 g sample of basil powder was exposed to DBD-ACP for 60s, 90s, and 120 s. The plasma aqueous extraction efficiency was compared with ethanol extraction. The best plasma-treated extract was incorporated into yogurt, and enriched yogurt was assessed for microbiological, chemical, and sensory properties. Results illustrated that DBD-ACP pretreatment significantly increased total phenolic content (25.57 mg GAE/g), total flavonoid content (14.33 mg QE/g), and antioxidant activity (78.4% DPPH) after 120 s of exposure, along with elevated levels of eugenol and linalool. Engineering analysis demonstrated high efficiency, with specific energy input (900-1800 J/g), extraction yield (6.12-24.46%), system performance coefficient (0.022-0.037 g/J), and energy efficiency (0.0068-0.0136 mg/J) increasing with treatment time. Incorporating plasma-treated basil extracts (TY) into yogurt significantly reduced total viable counts (2.53-3.92 log CFU/g) and yeast/mold counts (1.09-3.12 log CFU/g), while maintaining a higher pH (4.48 +/- 0.02) and lower titratable acidity (0.84 +/- 0.02%). Sensory evaluations confirmed enhanced flavor, color, and overall acceptability, particularly in TY5 samples. Overall, DBD-ACP proved to be an energy-efficient, solvent-free technology that enhanced bioactive recovery and produced stability, offering a promising green approach for developing functional, clean-label dairy products.
The aim of the study was to assess the nutritional and health-promoting value of goat and cow milk and yoghurt from organic production, with particular emphasis on their antioxidant properties. The research material consisted of milk obtained from Saanen goats and Jersey cows and yoghurt produced from it. The study showed that the products differed in composition depending on the species and month of raw material acquisition and production. The milk of Jersey cows was characterised by a higher content of dry matter, protein and fat and was of higher caloric value than the milk of Saanen goats, while the content of minerals was higher in goat milk. The protein fraction in goat and cow milk was similar, but the differences in proportions may result in different functional properties. Yoghurts made from cow milk contained more dry matter, protein and ash, while yoghurts made from goat milk were characterised by a more favourable fatty acid profile. The phenolic compounds content were higher in yoghurts than in milk of both species, and the antioxidant potential of yoghurts was higher in cow products. The obtained results indicate that the products can be consumed by various groups of consumers with different health and nutritional needs.
This study investigated the effects of composite blend of oyster mushroom (Pleurotus ostreatus) and pumpkin seed (Cucurbita moschata) powder on the physicochemical, textural, and sensory properties of whole-wheat bread. Whole-wheat flour was substituted with the composite blend consisting of a 1:1 ratio (w/w) at three levels: 5% (S2), 10% (S3), and 15% (S4) total replacement, and compared against a 100% whole-wheat control (S1). This significantly (p <= 0.05) enhanced the nutritional profile of the bread, with protein content increasing from 9.46% in the control to 13.43% in S4, and dietary fiber increasing from 0.51% to 1.40%. However, fortification introduced a dose-dependent trade-off, leading to a denser loaf with reduced specific volume and increased hardness, which rose from 55.02 N in S1 to 99.88 N in S4. Sensory analysis revealed that the 10% substitution level (S3) achieved the highest scores for flavor and overall acceptability, surpassing the control bread. This formulation was identified as the most suitable, successfully balancing substantial nutritional improvements with superior consumer preference. These findings demonstrate that a 10% (S3) substitution is a recommended level for developing a commercially viable, nutrient-enriched bread that meets both health interests and sensory standards.
