Rising demand for functional dairy products has stimulated interest in incorporating traditional fermented ingredients into modern food systems. This study investigated the use of traditional Greek trahanas as a functional ingredient in yogurt and evaluated its effects on physicochemical, microbiological, antioxidant-related, and sensory characteristics. Five formulations were produced: a control yogurt inoculated with a commercial yogurt starter culture, two starter-inoculated yogurts supplemented with 2% and 4% (w/w) trahanas, and two starter-free fermented dairy formulations supplemented with 2% and 4% (w/w) trahanas. All products were evaluated over 30 days of refrigerated storage (4 °C) in terms of pH evolution, lactose consumption, lactic acid production, protein content, total solids, syneresis, antioxidant activity, total phenolic content, microbial stability, and sensory properties. The trahanas-enriched yogurts inoculated with a starter culture exhibited enhanced acidification, higher protein and total solid contents, reduced syneresis, and increased antioxidant activity and phenolic content compared with the control and starter-free formulations. In particular, the 4% trahanas formulation inoculated with a commercial starter culture exhibited the highest DPPH and ABTS radical scavenging activities, suggesting a synergistic effect between trahanas-derived bioactive compounds and fermentation-associated lactic acid bacteria. Microbiological analyses confirmed the maintenance of high lactic acid bacterial populations throughout storage, particularly in the 4% trahanas formulation, which exhibited the highest Streptococcus thermophilus counts during refrigerated storage. The detected lactic acid bacterial populations originated both from the commercial yogurt starter culture and from the traditional preparation of trahanas itself, which involves fermentation with sour sheep’s milk and traditional yogurt. In addition, coliforms, Enterobacteriaceae, and Staphylococci remained undetectable in all formulations, while only limited yeast and mold growth was observed during the later stages of storage, mainly in starter-free samples. Sensory evaluation indicated good overall acceptability of trahanas-enriched formulations, particularly at 4% (w/w). Overall, the incorporation of traditional Greek trahanas into yogurt systems represents a promising approach for the development of fermented dairy products with improved technological, antioxidant-related, and functional properties.

The growing demand for high-quality gluten-free bread requires innovative technological and functional approaches. This study investigates, for the first time, the use of Lacticaseibacillus paracasei SP5 in free and immobilized form on traditional Greek trahanas for producing GF sourdough bread based on rice and buckwheat flour. Sourdough breads produced with free and immobilized cells displayed greater performance than the control sourdough bread in microbial stability and physicochemical properties, with the immobilized form showing the best results. In particular, the application of immobilized L. paracasei SP5 led to gluten-free sourdough bread with enhanced acidification (pH 4.55; total titratable acidity 12.9 mL) and remarkable lactic (2.20 g/kg) and acetic acid (0.76 g/kg) levels, extending the shelf life to 7.0 days against mold and 7.5 days against rope spoilage, statistically significantly higher than the other two gluten-free sourdough samples. It also showed the strongest antifungal activity and improved technological characteristics, including higher loaf volume (2.84 mL/g), greater height (5.50 cm), and lower baking loss (17.42%). Total phenolic content (87.3 mg GAE/100 g) and antioxidant activity were also statistically significantly increased. Overall, immobilized L. paracasei SP5 on trahanas appears to be a promising clean-label strategy to improve the quality, shelf life, and functional value of GF bread.

Plant-based “milks” have gained increasing attention as functional beverages due to their nutritional properties, consumer acceptance, and potential for probiotic fermentation. Lactose intolerance, milk allergies, and growing interest in sustainable plant-based diets have contributed to the rapid expansion of nut-based beverage (NBBs) markets. This review summarizes recent advances in processing and nutritional characteristics of NBBs as dairy alternatives. Although rich in bioactive compounds, including antioxidants, minerals, unsaturated fatty acids, and vitamins, NBBs generally exhibit lower nutritional density than bovine milk, particularly in protein content and mineral bioaccessibility due to antinutritional compounds present in plant matrices. Fermentation with lactic acid bacteria (LAB) can confer probiotic properties, increase the bioaccessibility of bioactive compounds, and improve sensory properties by reducing off-flavors and promoting the formation of desirable aromas. Pistachio- and almond-based beverages generally exhibit more consistent fermentation performance, favoring probiotic growth and sensory improvement, whereas coconut- and walnut-based milks often require additional stabilization strategies due to limited emulsifying capacity or oxidative instability. Overall, fermented NBBs represent a promising category of functional foods with increasing technological and nutritional relevance. Future research should focus on optimizing starter cultures and processing conditions, improving scalability and industrial feasibility, and elucidating microbial/matrix interactions through integrated omics approaches.

Abstract The development of plant-based functional beverages through lactic acid fermentation has gained significant attention due to their potential health benefits and probiotic delivery capacity. This study evaluated the fermentation of blended pomegranate–carrot juice using Lacticaseibacillus paracasei SP5 and assessed its microbiological stability, biochemical transformations, and functional properties during refrigerated storage. The strain exhibited strong adaptation to the juice matrix, maintaining high viability (>106 CFU/mL) throughout 28 days of storage. Fermentation resulted in a progressive decrease in pH and sugars, accompanied by lactic acid production and malic acid reduction. Total phenolic content increased significantly during storage (148.4 to 191.4 mg GAE/100 mL), while antioxidant activity increased markedly, demonstrating enhanced functional value. In parallel, hydrolyzable tannins decreased substantially, suggesting reduced astringency. These findings support the potential of fermented pomegranate–carrot juice as a probiotic, antioxidant-rich, plant-based functional beverage aligned with current consumer demand for health-promoting nondairy products.

Fortifying sourdough bread with functional ingredients is an effective strategy to enhance nutritional value, bioactive content, and sensory quality. The novel strain Lactiplantibacillus paracasei SP5 was incorporated into mother sponges together with cereal-based derivatives, such as trahanas or delignified wheat bran (2% and 5% w/w), and their effects on sourdough bread functionality were compared with a control bread without supplementation. Sourdough bread containing 5% w/w trahanas exhibited the highest lactic acid bacteria (10.4 log cfu/g), approximately 22% higher than the control, and the strongest fermentation activity, leading to acetic acid levels 27% higher than the control. This sourdough bread sample also had 73% higher total phenolic content (112.1 mg GAE/100 g) and approximately 27% higher antioxidant activity compared to control bread. In addition, phytic acid degradation exceeded 91%, representing a 16% higher reduction than the control, thereby improving mineral bioavailability. Shelf-life was also markedly extended, in terms of mould and rope spoilage compared with the control. Wheat bran-supplemented breads showed moderate improvements, with LAB counts, antioxidant activity, and phytic acid reduction about 10-25% higher than the control. Overall, these findings demonstrate that L. paracasei SP5 in combination with nutrient-rich, low-cost cereal-based derivatives can significantly enhance the technological, nutritional, and bioactive properties of sourdough breads. This approach provides a simple, industrially feasible strategy for producing functional breads with improved health-promoting and preservative attributes.

Plant-based beverages have gained significant market interest as alternatives to dairy milk due to lactose intolerance, allergies, and sustainability concerns. This study evaluated the fermentation of almond milk with three probiotic strains—Lactiplantibacillus plantarum ATCC 14917 (commercial), Pediococcus pentosaceus SP2, and Lacticaseibacillus paracasei SP5 (wild-type)—during 24 h fermentation and 3 weeks of refrigerated storage. Fermentation significantly enhanced the functional and microbiological properties of almond milk. Viable probiotic populations reached approximately 7.0 log CFU/mL after fermentation, peaked at 8.5 log CFU/mL after 2 weeks of storage, and remained above 7.5 log CFU/mL by week 3. Total phenolic content increased from 0.98 ± 0.21 mg GAE/mL in control samples to 1.56–1.87 mg GAE/mL after fermentation (up to 91

Bread fortification with fruit- and vegetable-derived ingredients has emerged as a promising strategy to enhance the antioxidant potential of a widely consumed staple food. However, increases in total phenolic content (TPC) and in vitro radical-scavenging activity do not necessarily indicate improved physiological antioxidant delivery. This review examines fruit- and vegetable-fortified breads as carriers of antioxidants, with emphasis on bioaccessibility, processing-induced transformations, and the role of sourdough fermentation as a modulatory bioprocess. Current evidence on how ingredient form (e.g., juice, powder, pomace, peel), cereal matrix interactions, fermentation conditions, and baking parameters influence the release, transformation, stability, and gastrointestinal accessibility of phytochemicals are addressed. Particular attention is given to the distinction between antioxidant content, extractability, bioaccessibility, and bioefficacy, as well as to methodological limitations associated with common spectrophotometric assays. Sourdough fermentation is discussed as an enabling factor that can enhance antioxidant delivery through acidification, enzymatic hydrolysis, structural modification of cereal polymers, and microbial biotransformation of phytochemicals, while also interacting with technological and sensory quality. Finally, key research gaps are identified, including the need for harmonized analytical protocols, compound-specific tracking after digestion, and translational/clinical validation of functional claims. This review proposes an integrated framework for the development and evaluation of antioxidant-enriched breads with improved functional relevance.

The growing demand for gluten-free products has increased the need for a better understanding of the rheological behavior of alternative flours and their suitability for bakery applications. This study aimed to evaluate the effect of different hydration levels on the rheological properties of gluten-free flours and compare their behavior with that of wheat flour. Rice flour, corn flour, chickpea flour, buckwheat flour, and wheat flour were analyzed using Mixolab 2 at hydration levels of 55%, 58%, and 60%. The resulting torque curves were examined to assess dough development, stability, and behavior during mixing and heating. Differences among flour types were observed throughout dough development and protein weakening. One-way ANOVA identified significant flour-type effects for all 19 Mixolab variables at 55% and 60% hydration and for 17 of 19 variables at 58%, where T(C4) and γ-slope were not significant. Across the three common hydration levels, two-way ANOVA showed significant main effects of flour type and hydration for every variable and significant flour × hydration interactions for all variables (p ≤ 0.035), confirming flour-specific hydration responses. Among the gluten-free flours, buckwheat maintained the most stable and comparatively robust torque profile, rice was particularly sensitive at 60% hydration, and corn and chickpea showed pronounced structural weakening during heating, most notably chickpea. A focused principal component analysis (PCA) of the five directly measured torque points (C1–C5), using the hydration levels common to all flour types, identified a dominant first component that explained 76.9% of the total variance. The first two axes together accounted for 94.3% and provided a concise two-dimensional representation of flour-specific and hydration-dependent differences. These findings highlight the importance of hydration management in gluten-free formulations and provide useful information for optimizing bakery processes involving alternative flours.

Kefir-derived postbiotics, including non-viable microbial cells, bioactive metabolites, extracellular vesicles, exopolysaccharides such as kefiran, organic acids, peptides, and protein hydrolysates, have emerged as promising functional biomolecules with significant biotechnological potential. Produced by the complex microbial consortia of kefir grains—comprising lactic acid bacteria, yeasts, and acetic acid bacteria—these compounds exhibit a broad range of health-promoting properties, including antimicrobial, antioxidant, immunomodulatory, anti-obesity, anticancer, antiallergic, and bone-protective activities. Growing evidence supports their safety and efficacy, particularly when generated under standardized and controlled fermentation conditions, highlighting their potential applications in functional foods, nutraceuticals, animal nutrition, metabolic therapies, and cosmeceutical formulations. However, traditional or non-standardized kefir fermentations may present compositional variability and safety concerns, such as biogenic amine formation. Additional challenges include limited clinical validation, inconsistencies in regulatory frameworks, and difficulties in process standardization. Future advances in precision fermentation, omics-based characterization, personalized nutrition approaches, and well-designed clinical trials are expected to address these limitations and facilitate the rational development and industrial application of kefir-derived postbiotics as versatile bioactive ingredients.

This study evaluated the application of Pediococcus acidilactici ORE 5 (applied in free or immobilized form in a prebiotic matrix called "trahanas") in sourdough bread production. Specific volumes of all the produced bread samples varied at approximately the same levels (2.50 to 2.54 mL/g), indicating a satisfactory dough expansion. In contrast, acidity differed significantly (p < 0.05). Sourdough bread produced with immobilized cells (IB) exhibited the lowest pH (4.30) and the highest titratable acidity (9.13 mL NaOH N/10), followed by the sourdough bread produced with free cells (FB) and the control bread (CB), reflecting the enhanced metabolic activity of immobilized cells supported by the prebiotic matrix. The organic acid analysis revealed higher levels of lactic (2.96 g/kg) and acetic acid (0.99 g/kg) in the IB sample, along with increased minor acids. The high organic acid content contributed to a delayed rope (14.7 days) and mold spoilage (7.3 days) compared to the CB sample, enhancing microbial stability. In addition, the nutritional properties of the produced sourdough breads containing P. acidilactici ORE 5 were improved significantly. The IB sample demonstrated the highest total phenolic content (85 mg GAE/100 g), followed by the FB sample (61 mg/100 g) and the CB sample (48 mg/100 g), while phytic acid levels were markedly reduced (93% in IB and 80% in FB). A sensory evaluation confirmed the maintained overall acceptability, with enhanced flavor scores for sourdough breads containing P. acidilactici ORE 5. These findings indicate that P. acidilactici ORE 5, particularly in immobilized form, could be an effective functional starter culture for sourdough bread, highlighting its potential for applications in functional bakery products.

Fortifying sourdough bread with functional ingredients is an effective strategy to enhance nutritional value, bioactive content, and sensory quality. In this study, the novel strain L. paracasei SP5 was incorporated into mother sponges together with trahanas (2% and 5% w/w) or delignified wheat bran (2% and 5% w/w) and the effects on sourdough bread functionality were evaluated. Sourdough breads supplemented with trahanas exhibited the highest lactic acid bacteria counts (up to 10.4 log cfu/g) and the strongest acidification (pH 4.25–4.32; TTA 9.1–9.8 mL NaOH), along with elevated lactic (2.50–2.53 g/kg) and acetic acid (2.76–3.11 g/kg) concentrations. These breads also showed enhanced total phenolic content (up to 112.1 mg GAE/100 g) and antioxidant activity (ABTS 221.5 mg TE/100 g; DPPH 5.0 µmol TE/g), as well as phytic acid degradation exceeding 91%, improving mineral bioavailability. Sourdough breads supplemented with wheat bran displayed moderate improvements in these parameters, while control breads had the lowest values. Sourdough breads supplemented with trahanas also demonstrated extended shelf-life. These results indicate that L. paracasei SP5 combined with nutrient-rich substrates effectively enhances sourdough bread quality and functionality.

The production of functional bread has been of great interest lately to the Food Industry. Regarding this, the enrichment of bread with natural raw materials rich in phenolic antioxidants, such as fruits, has become a new trend. Likewise, the aim of the current study was to evaluate novel supplements based on freeze-dried Cornelian cherry juice, both unfermented and fermented by probiotic L. plantarum ATCC 14917, in sourdough bread production. The outcome showed that the fermented supplement led to sourdough bread with elevated nutritional features in terms of its total phenolic content (99.5 mg GAE/100 g) and antioxidant activity (213 mg TE/100 g for ABTS and 4.7 μmol TE/g for DPPH), as well as a reduction in phytic acid (93.3%) compared with all the other bread samples. In addition, the same sample contained higher amounts of lactic (2.91 g/Kg bread) and acetic acid (1.23 g/Kg), as well as formic (0.11 g/Kg), n-valeric (0.12 g/Kg) and caproic (0.05 g/Kg) acids compared with all the other samples, leading to a higher preservation time (13 days) regarding rope and mold spoilage. All breads exhibited the same sensorial characteristics, proving that the supplement did not affect bread quality. This outcome is very interesting since powdered supplements have recently been endorsed in the bread industry for enabling nutritional and technological improvements.

The bread manufacturing sector has achieved notable advancements in the fortification of bread with diverse supplements that exhibit functional properties aimed at various enhancements. Notably, the improvement of gluten-free (GF) bread attributes, particularly regarding sensory characteristics, nutritional value, and health benefits, has been facilitated through the inclusion of supplements derived from food materials and food waste. The demand for GF bread has become an important necessity due to the rising incidence of celiac disease and an increasing consumer inclination towards health-oriented diets. Nevertheless, GF breads frequently experience challenges related to subpar nutritional profiles, textural deficiencies, and diminished sensory appeal when compared to their gluten-containing equivalents. This review highlights the latest (2019–2025) developments in GF bread production, mainly focused on fortification strategies utilising functional supplements such as hydrocolloids, plant proteins, bioactive compounds, as well sourdough applications. The feasibility of these outcomes in the development of a hopeful strategy regarding the production of GF breads will be highlighted taking into account realistic scenarios in terms of commercialisation as well as documented nutritional and sensorial upgrades.

The current study focused on sourdough breads produced with various supplements consisting of freeze-dried black chokeberry juice, (i) unfermented and (ii) fermented by Lactiplantibacillus paracasei SP5, aiming to enhance their functionality and nutritional value. Specifically, the impact of these supplements on the quality of sourdough breads was evaluated in terms of their nutritional features, antimicrobial capacity, and sensorial characteristics. Sourdough breads produced with freeze-dried fermented chokeberry juice exhibited elevated concentrations of lactic acid (2.82–2.99 g/kg) and acetic acid (0.93–0.99 g/kg), which significantly prolonged their resistance to mould growth and rope contamination, maintaining freshness for over 13 days. These samples also demonstrated higher antioxidant activity, with DPPH values exceeding 4 μmol TE/g and ABTS values surpassing 218 mg TE/100 g, along with a total phenolic content ranging from 85.9 to 96.3 mg GAE/100 g. Additionally, these samples showed a greater reduction in phytate, an antinutrient, compared to all other samples, including the control. The sensory evaluation conducted with consumer panels indicated that sourdough breads prepared with freeze-dried fermented chokeberry juice achieved the highest ratings in terms of taste and appearance among all tested samples. The findings are highly promising and suggest the potential for commercializing the developed supplements in the production of additive-free sourdough bread with enhanced nutritional value.

Lactic acid bacteria (LAB) are widely applied for fermentation purposes in dairy and non-dairy food matrices with beneficial technological and health-promoting properties. This study describes the effect of two lactic acid bacteria, namely, Lactiplantibacillus paracasei SP5 and Pediococcus pentosaceus SP2, on the phenolic profiles, antioxidant activities, total phenolic content (TPC), carotenoid content, and sensorial profile of two different mixed fruit juices. After 48 h of fermentation, both LABs retained viability over 9 Log CFU/mL in both juices. The TPC, zeaxanthin + lutein, β-carotene content, and antioxidant activity (AA) were elevated for both LABs and mixed juices after 48 h of fermentation compared to control samples. Regarding the phenolic profile, both juices exhibited a significant decrease in chlorogenic acid levels, while quinic acid and tyrosol concentrations showed notable increases.

The present study aimed to investigate the effect of a dietary intervention including free or immobilized cells of the presumptive probiotic Pediococcus acidilactici ORE5 on Corinthian currants, a food with beneficial impact in the condition of Type-1 Diabetes Mellitus (T1DM), on the microbiome composition of STZ-induced diabetic rats. Twenty four male Wistar rats were divided into four groups (n = 6 per group): healthy animals, which received the free (H_FP) or the immobilized Pediococcus acidilactici ORE5 cells (H_IPC), and diabetic animals, which received the free (D_FP) or the immobilized Pediococcus acidilactici ORE5 cells(D_IPC) for 4 weeks (109 cfu/day, in all groups). At the end of the dietary intervention, the D_IPC group exerted a lower concentration of the inflammatory cytokine IL-1 beta compared to D_FP. Consumption of immobilized P. acidilactici ORE5 cells on Corinthian currants by diabetic animals led to increased loads of fecal lactobacilli and lower Enterobacteriaceae, coliforms, and Escherichia coli levels, while Actinobacteria phylum, Akkermansia, and Bifidobacterium genera abundances were increased, and fecal lactic acid was elevated. Overall, the results of the present research demonstrated that functional ingredients could ameliorate gut dysbiosis present in T1DM and could be used to design dietary patterns aiming at T1DM management. However, well-designed clinical trials are necessary, in order to confirm the beneficial effects in humans.

The objective of this study was to create yogurts enriched with freeze-dried probiotic culture and freeze-dried fermented black chokeberry juice, in conjunction with a commercial starter culture. This approach was adopted to boost functionality and optimize the nutritional content of the yogurt. The study specifically investigated the impact of supplements, which included (i) freeze-dried probiotic culture Lactobacillus plantarum ATCC 14917 and (ii) freeze-dried fermented chokeberry juice Lactobacillus plantarum ATCC 14917, as adjuncts in different formulations of yogurt. These formulations were then compared with commercially produced yogurt. All the products exhibited favorable physicochemical properties, and the probiotic strain consistently maintained levels exceeding 7 log cfu/g throughout the entire storage period. The highest lactic acid production was observed in yogurts produced with the proposed adjuncts (1.44 g/100 g yogurt at the 28th days of storage). Levels of syneresis were observed in lower values in yogurt produced with freeze-dried fermented chokeberry juice. Yogurts prepared with the supplement derived from fermented juice displayed elevated total phenolic content and antioxidant capacity (25.74 µg GAE/g and 69.05 µmol TE/100g respectively). Moreover, sensory tests indicated an exceptional aroma and fruit flavor. The results demonstrate that the inclusion of dried probiotic-fermented chokeberry juice as an adjunct in yogurt production enhances both the antioxidant capacity and the growth of beneficial bacteria. Furthermore, the dried form of this product makes it a significant candidate for industrialization potential due to its stability and ease of application.

Type-1 Diabetes Mellitus (T1D) onset and development is closely linked with imbalance of gut microbiome, while supplementation with probiotics may result in positive alterations in gut microbiome composition. In the present study, the effect of a dietary intervention including free or immobilized cells of the presumptive probiotic Pediococcus acidilactici ORE5 on Corinthian currants, a food with beneficial impact in the condition of diabetes, was investigated. Male Wistar rats were studied which were divided into 4 groups: healthy animals, which received the free (H_FP) or the immobilized cells (H_IPC), and diabetic animals, which received the free (D_FP) or the immobilized cells (D_IPC), for 4 weeks (109 cfu/day, in all groups). At the end of the dietary intervention, D_IPC group exerted lower concentration of the inflammatory cytokine IL-1b compared to D_FP. Consumption of immobilized on Corinthian currants P. acidilactici ORE5 cells by diabetic animals led to increased loads of fecal lactobacilli and lower levels of Enterobacteriaceae, coliforms, and E. coli, while Actinobacteria phylum, Akkermansia, and Bifidobacterium genera abundances were increased, and fecal lactic acid was elevated. Overall, the results of the present research demonstrated that functional ingredients can ameliorate gut dysbiosis present in T1D and could be used to design dietary patterns aiming at T1D management. However, well-designed clinical trials are necessary, in order to confirm the beneficial effects in humans.