Enrichment of Breadsticks with Flavoured Oils: Chemical Composition, Antioxidant Activity and Technological and Sensory Properties.

The present work compares the physical-chemical, organoleptic and antioxidant characteristics of breadsticks (Bs) prepared in the traditional way (BCs) with extra virgin olive oil (EVOO), and with mace (BMs), ginger (BGs) and turmeric (BTs) flavoured olive oil (FOO). Breadsticks' water activity (a), pH, moisture content (U.R.

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% /).

Carob pulp flour as an innovative source of bioactive molecules for the preparation of high-value-added jellies.

The rising demand for healthier alternatives to traditional sugary products has driven the exploration of natural substitutes for sucrose. This study aimed to investigate carob pulp flour (CPF) as a viable alternative to sucrose in the production of high-value jellies with enhanced health benefits. Carob pulp flour was spectroscopically characterized, revealing the presence of bioactive molecules, such as natural antidiabetic polyols and polyphenols.

Evaluation of the Shelf Life of - Powder-Flavored Oils Obtained through the Application of Two Processes: Infusion and Co-Pressing Technology.

This work aimed to evaluate the impact of enrichment processing on the quality parameters, bioactivity and sensorial aspects of (mace)-flavored olive oil storage for one year. The mace powder was added to extra virgin olive oil through two different processes: immediately after crushing the olives by mixing mace (1% weight/weight (/)) with the olive paste (MAVOO-M) and by adding mace to extra virgin olive oil (C) (2% /) (MAVOO-I). A multi-analytical approach was applied to measure the main qualitative indexes, such as the free acidity, peroxide value and ultraviolet parameters.

Chemical Profile and Healthy Properties of Sicilian subsp. (Raf.) Maire.

This study was aimed at investigating the phytochemical profile and bioactivity of subsp. (Brassicaceae), a species from central-southern Sicily (Italy), where it is consumed as a salad. For this purpose, LC-ESI/HRMS analysis of the ethanolic extract was performed, highlighting the occurrence, along with flavonoids, hydroxycinnamic acid derivatives, and oxylipins, of sulfated secondary metabolites, including glucosinolates and various sulfooxy derivatives (e.