Reuse of Almond Skin to Formulate a New Gluten- and Lactose-Free Bakery Product.

This work aimed to propose the reuse of processing waste from the Sicilian almond ( Batsch.) cultivar Tuono for the formulation of a new functional baked product (muffin) that is gluten- and lactose-free. Muffins were prepared using orange juice, rice flour, extra virgin olive oil, and enriched almond skin (3% and 6% /).

Replacing preservative E 252 with powdered dried sumac (Rhus coriaria L.) fruits in "Suino Nero dei Nebrodi" salamis: Effects on microbiological, physicochemical, and antioxidant properties.

The aim of this study was to develop health-oriented fermented salamis by replacing synthetic preservative (E 252) with dried Sumac (Rhus coriaria) fruit powder (DSFP). The salamis were produced at an industrial scale using meat from the "Suino Nero dei Nebrodi" breed, without adding starter cultures. The experimental design included four different salami productions: CTR, control production without nitrate salt and DSFP; CMC, commercial control production with nitrate salt but without DSFP; EXP1, experimental production without nitrate salt but with DSFP; and EXP2, experimental production with both nitrate salt and DSFP.

Exploring the diversity of native Lachancea thermotolerans strains isolated by sugary extracts from manna ash to modulate the flavour of sour beers.

The craft beer industry is becoming increasingly interested in the production of innovative beers. A novel approach, designated as "primary souring," employs diverse yeast species, including Lachancea thermotolerans, to produce sour beers. Furthermore, there is a growing interest in utilising unconventional yeasts to produce beers with distinctive flavours.

Exploring the Addition of Mango Peel in Functional Semolina Sourdough Bread Production for Sustainable Bio-Reuse.

Mango, a tropical fruit celebrated for its delightful fragrance and high nutritional value, generates significant waste during processing, with approximately 35-60% of the fruit being discarded. However, this waste contains valuable components, such as fibre, carotenoids, polyphenols, and other bioactive compounds. In an effort to repurpose mango peel, this study dehydrated it to create mango peel powder (MPP), which was then incorporated into sourdough bread to produce functional breads with enhanced nutritional value.