Underutilized Crocus Sativus L. Flowers: A Hidden Source of Sustainable High Value-Added Ingredients.

Crocus sativus L. is used as a spice due to its organoleptic characteristics. Only flower stigmas are used for its production, as the rest of the flower is discarded as waste.

Novel Insight into the Volatile Profile and Antioxidant Properties of L. Flowers.

The current production system of saffron spice generates hundreds of tons of waste. Thus, the aim of this study was to value both saffron and its floral by-products as a source of natural bioactive extracts, studying the in vitro antioxidant capacity, the composition of the volatile fraction by GC-MS/MS, and the determination of crocetins esters by HPLC-PDA. Saffron stigmas and floral by-products showed a high content of polyphenols and different antioxidant properties.

Probiotic red quinoa drinks for celiacs and lactose intolerant people: study of functional, physicochemical and probiotic properties during fermentation and gastrointestinal digestion.

The consumption of probiotic foods is rather limited for many sectors of the population (vegans, lactose intolerant and celiacs). Therefore, it is necessary to offer functional alternatives for these sectors. Different red quinoa drinks were fermented with (QLPBB) and (QBLBB) at different times.

Saffron bioactives crocin, crocetin and safranal: effect on oxidative stress and mechanisms of action.

Saffron ( L.) is used as a spice for its organoleptic characteristics related to its coloring and flavoring properties, and it has been also used in traditional medicine to treat various diseases. The main chemical components responsible for these properties are crocin, crocetin and safranal.

Non-Dairy Fermented Beverages as Potential Carriers to Ensure Probiotics, Prebiotics, and Bioactive Compounds Arrival to the Gut and Their Health Benefits.

In alignment with Hippocrates' aphorisms "Let food be your medicine and medicine be your food" and "All diseases begin in the gut", recent studies have suggested that healthy diets should include fermented foods to temporally enhance live microorganisms in our gut. As a result, consumers are now demanding this type of food and fermented food has gained popularity. However, certain sectors of population, such as those allergic to milk proteins, lactose intolerant and strict vegetarians, cannot consume dairy products.