Ukrainian Food Journal,
Год журнала:
2023,
Номер
unknown
Опубликована: Дек. 1, 2023
Introduction.A
multicomponent
formulation
of
antianemic
energy
bars
with
improved
nutritional
and
sensory
properties
has
been
developed.Materials
methods.Model
systems
based
on
grains
nuts,
dried
fruits,
honey
dietary
iron
supplements
were
used
in
the
study.The
chemical
composition
was
analysed
by
colorimetric
methods,
liquid
chromatography,
gas
chromatography-mass
spectrometry.Microbiological
analysis
done
according
to
generally
accepted
methods.Sensory
carried
out
using
a
developed
10-point
scale.Results
discussion.Addition
supplement
amount
1.0
3.0
%
recipe
mixture
increases
content
ash
1.35
1.37
times;
1.27
1.29
other
minerals
1.52±0.75%;vitamins
1.36±0.41%;protein
1.16
1.18
carbohydrates
0.53±0.02%;and
fat
3.40±0.02%.At
same
time,
incorporation
improves
structure
1.06
1.08
times,
surface
1.10
1.12
consistency
1.15
1.17
decreased
moisture
1.12-1.14times,
water
activity
1.13-1.15times
level
illumination,
L*
1.11
1.28
respectively;
index
a*
(degree
redness)
6.78
8.56
b*
yellowness)
2.14
3.16
respectively.Texture
profile
proven
that
addition
3.0%
stiffness
5.6
6.0%;
adhesiveness
1.86
2.76%;
cohesiveness
2.89
3.71%;
elasticity
(stability)
1.54
2.30%;
chewing
rate
1.76
2.62%;
reduces
1.86±0.21%,respectively.The
optimal
mass
fraction
determined
as
3.0%.Microscopic
observations
have
suppression
microbial
contamination
prototypes
introduction
supplement,
3.0%.Conclusions.The
developed.High
functional
technological
potential
shown,
which
gives
opportunity
recommend
it
stabilizer,
former,
improver
confectionery
products.
Future Foods,
Год журнала:
2024,
Номер
10, С. 100415 - 100415
Опубликована: Июль 15, 2024
Combining
plant-based
proteins
with
valuable
algae-based
offers
a
solution
to
various
social,
economic
and
environmental
challenges,
contributing
more
sustainable
equitable
world.
Plants
play
crucial
role
in
poverty
reduction
by
generating
income
opportunities
addressing
hunger.
However,
producing
meat
alternatives
involves
overcoming
challenges
such
as
allergen
concerns,
processing
techniques,
consumer
acceptance
lower
nutritional
quality.
Algae,
while
significantly
sustainability
goals,
face
limitations
exclusively
mimicking
products
on
its
own.
Blending
algae
presents
promising
way
for
improving
alternative
protein
characteristics
effectively.
The
combination
of
two
green
bioresources
nutritionally
superior
environmentally
friendly
alternative,
poised
transform
food
production
consumption
positive
impacts
the
environment
human
health.
This
review
provides
comprehensive
understanding
sources,
focusing
incorporating
into
products.
It
explores
emerging
technologies
production,
examining
potential
using
platform
expressing
phytochemicals,
particularly
from
plants.
integration
these
sources
aligns
circular
model,
ensuring
system
reduced
impact.
Plants,
Год журнала:
2024,
Номер
13(17), С. 2421 - 2421
Опубликована: Авг. 30, 2024
Barley
(Hordeum
vulgare)
is
a
winter
crop
well
known
for
its
small-seeded
grains
and
self-pollinating
characteristics.
The
flour
derived
from
barley
plays
crucial
role
in
numerous
processed
food
items,
contributing
to
their
taste
nutritional
value.
consists
of
complex
carbohydrates
(80%),
proteins
(11.5–14.2%),
lipids
(4.7–6.8%),
β-glucans
(3.7–7.7%),
ash
(1.8–2.4%).
Beyond
other
nutrients,
boasts
good
reservoir
phenolic
compounds
(1.2–2.9
mg/g
GAE).
This
abundance
beneficial
positions
as
an
attractive
industrial
substrate.
In
this
review,
the
composition
bioactive
profile
are
discussed
systemic
manner,
emphasizing
potential
development
innovative
barley-based
products
that
promote
health
well-being.
By
incorporating
into
various
formulations,
industries
can
not
only
boost
content
but
also
offer
consumers
wide
range
benefits.
conclusion,
barley’s
diverse
applications
highlight
essential
promoting
healthier
living.
Food Science & Nutrition,
Год журнала:
2025,
Номер
13(4)
Опубликована: Март 24, 2025
ABSTRACT
Vegan
lifestyle
is
gaining
momentum
across
the
globe
due
to
its
environmental
effects
and
health
benefits.
In
parallel
with
increasing
diet
trends,
demand
for
vegan
bakery
products
increasing.
Since
generally
have
low
protein
bioactive
compound
content,
they
little
nutritional
contribution
daily
of
individuals.
light
this,
a
study
was
conducted
develop
cake
formulation
enriched
Spirulina
improve
physical,
nutritional,
sensory
properties
product.
Response
surface
methodology
(RSM)
used
determine
optimum
production
‐enriched
cakes.
The
content
(5–15
g),
sugar
(90–110
flour
fat
(25–40
g)
on
some
chemical,
cakes
were
investigated.
It
found
that
amount
,
sugar,
flour,
could
significantly
affect
responses
(
p
<
0.05).
values
independent
variables
11.965
g
106.206
110
25
oil.
confirmed
fit
regression
models.
baking
loss
be
11.22%,
hardness
43.96
N,
Lcrumb*
value
37.54,
L
crust
*
41.94,
4.2%,
total
phenolic
186.475
mg
GAE/100
DW,
ABTS
antioxidant
activity
15.5679
μmol
TE/100
overall
acceptability
8.2.
thought
can
create
new
trend
Additionally,
developed
product
stands
out
as
nutritious
alternative
market.
Foods,
Год журнала:
2025,
Номер
14(7), С. 1230 - 1230
Опубликована: Март 31, 2025
Vegetable
creams
are
a
popular
food
with
sensory
characteristics
(intense
color,
smooth
texture,
rich
flavor)
suitable
for
the
inclusion
of
microalgae
ingredients.
Limited
examples
vegetable
reformulation
reported
in
literature,
and
no
research
has
focused
on
their
stability.
This
study
evaluates
quality
parameters
heat-treated,
high-protein
formulated
Spirulina,
Tetraselmis
chui,
four
different
Chlorella
vulgaris
strains
over
an
8-month
period.
The
investigation
examines
changes
physicochemical
properties
(color,
moisture,
consistency,
pH,
°Brix,
syneresis),
microbiological
parameters,
profile.
Physicochemical
results
showed
enhanced
homogenization
effects
microalgae,
suggesting
valuable
technological
applications.
analysis
highlights
general
enhancement
umami
salty
perception,
differences
depending
species
considered.
Yellow
chlorellas
were
least
impactful
terms
flavor
but
require
further
regarding
pronounced
color
influence.
chui
altered
most
profile
strong
fishy
shellfish
flavor.
Over
time,
variation
deserves
attention
since
slight
browning
phenomena,
possible
negative
consumer
observed.
Regarding
aspects,
limited
detrimental
detected
time
taste,
smell.
No
adverse
impact
shelf
life
was
observed,
applications
long-term
storage
foods.
Bioresources and Bioprocessing,
Год журнала:
2025,
Номер
12(1)
Опубликована: Апрель 3, 2025
Abstract
The
cyanobacterium
,
Spirulina
sp.
is
a
photosynthetic
blue-green
alga
with
essential
nutrients,
vitamins
nucleic
acids,
proteins,
carbohydrates,
fatty
acids
and
pigments
carotenes;
phycocyanins
are
the
significant
components
having
immunomodulatory,
anti-inflammatory
properties,
which
used
in
food
cosmetics
industries.
can
play
an
important
role
human
animal
nutrition
for
potential
health
benefits
due
to
their
phycochemical
pharmaceutical
significance.
This
study
highlights
antibacterial,
antifungal,
antiviral,
antioxidant,
nephroprotective,
cardioprotective,
anticancer,
neuroprotective,
anti-aging,
anti-inflammatory,
immunomodulatory
properties.
It
anti-anemic,
antidiabetic,
probiotic,
anti-malarial,
anti-obesity
weight
loss,
anti-genotoxicity,
anti-thrombic,
radioprotective,
detoxifying
effects
of
Pharmaceutical
studies
indicate
it
may
improve
heart
add
treatment
diabetes,
obesity
loss.
major
protecting
environment
by
recycling
wastewater
providing
humans
animals.
supply
ingredients
aquaculture
agricultural
feeds,
pigments,
antioxidants,
omega-3
oils,
among
other
wellness
products.
amino
acid
greatest
qualititavely
any
plant,
even
higher
than
that
soybean.
Furthermore,
could
be
future
antimicrobial
drug
agent.
Graphical
