Utilisation of Rosehip Waste Powder as a Functional Ingredient to Enrich Waffle Cones with Fibres, Polyphenols, and Carotenoids.

The solid waste generated from processing rosehip fruits into jam is valuable due to its rich content in fibres, polyphenols, and carotenoids; it could be valorised as a functional ingredient in a powder form to enrich food products. This study aimed to test its potential as a value-added ingredient, especially to enrich waffle cones with fibres, polyphenols, and carotenoids. In this regard, four formulations of waffle cones were prepared by partially substituting wheat flour with rosehip waste powder at 0%, 10%, 15%, and 20%, reaching concentrations of 0%, 3.

Application of response surface methodology in the formulation of spreadable creams from beechnut seeds as sustainable ingredient.

Plants available in the spontaneous flora are recently studied as ingredients for food formulation in response to the demands for sustainable plant-based foods. The aim of this study was to obtain a new assortment of spreadable creams, free of palm oil, with good textural, rheological and colour attributes, high antioxidant activity and low cytotoxicity, from . (European beech) seeds.

Bioactive compounds delivery and bioavailability in structured edible oils systems.

The health benefits of bioactive compounds are dependent on the amount of intake as well as on the amount of these compounds that become bioavailable and bioaccessible. Various systems have been developed to deliver and increase the bioaccessibility of bioactive compounds. This review explores the impact of gelled (oleogels, bigels, emulgels, emulsions, hydrogels, and hydrogel beads), micro-(gels, particles, spheres, capsules, emulsions, and solid lipid microparticles) and nanoencapsulated systems (nanoparticles, solid lipid nanoparticles, nanostructured lipid carriers, nanoemulsions, liposomes, and nanoliposomes) on the digestibility and bioavailability of lipophilic and hydrophilic bioactives.

Candelilla Wax and Glycerol Monostearate-Based Oleogels as Animal Fat Substitutes in Bologna Sausages.

The aim of this study was to produce Bologna sausages rich in unsaturated fatty acids and to evaluate this replacement on the structural characteristics. For the purpose of a comparative analysis, three different types of sausages were produced, distinct only in the type of fat used: I. sausages obtained with pork backfat (PBF), II.

Unconventional raw materials used in beer and beer-like beverages production: Impact on metabolomics and sensory profile.

Beer is the third most consumed beverage in the world, trailing only water and tea but ranking first among alcoholic beverages. In recent years, producers and researchers have shown a growing interest in brewing diversification and innovation, due to of the widespread consumption of beer. In order to create beers and beer-like products with unique and consumer-pleasing characteristics, the use of unconventional raw materials has become a subject of intensive research.