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Due to the beneficial composition of wine pomace, it has found several applications in the food industry, mostly in the form of flour or extracts. This study suggests the use of grape skin separated from the pomace as a functional ingredient for fruit bars based on the hypothesis that grape skin can contribute to fruit bar antioxidant potential. Fruit bars were produced with dried figs/dates, grape skin, and cocoa/hazelnut mix in different proportions (48–70%, 30–50%, and 0–2%, respectively). The addition of grape skin proved beneficial for the total polyphenolic content (TPC) and antioxidant capacity. Furthermore, consumers appeared to like the newly developed functional product, and the addition of up to 30% grape skin did not have an adverse effect of sensory properties. The bars were graded A based on the NutriScore value and were microbiologically compliant to food safety regulations. These results demonstrate the possibility of grape skin use in the development of a functional fruit bar product, which can be beneficial not only from chemical and sensory point of view, but also economically feasible and environmentally friendly. [ABSTRACT FROM AUTHOR]

The surging popularity of plant-based diets and the growing emphasis on clean-label products have intensified interest in Spirulina within the food industry. As more people adopt vegetarian, vegan, or flexitarian lifestyles, demand for plant-based protein sources has escalated. Spirulina's high protein content and complete amino acid profile make it an ideal candidate to meet this demand. However, incorporating Spirulina into food products is not without its challenges. Its strong, earthy, or fishy taste can be off-putting to consumers and difficult to mask in food formulations. Furthermore, isolating Spirulina's bioactive compounds while preserving their integrity is complex, especially considering the heat sensitivity of many of these components. Traditional extraction methods often employ high temperatures, which can degrade these valuable compounds. Consequently, there is a growing preference for non-thermal extraction techniques. This paper provides an overview of recent advancements in Spirulina cultivation, bioactive extraction, and their application in food products. [ABSTRACT FROM AUTHOR]

In recent years, the increasing need for energy conservation and environmental protection has driven industries to explore more efficient and sustainable processes. Liquid–liquid extraction (LLE) is a common method used in various sectors for separating components of liquid mixtures. However, the traditional use of toxic solvents poses significant health and environmental risks, prompting the shift toward green solvents. This review deals with the principles, applications, and advantages of aqueous two-phase systems (ATPS) as an alternative to conventional LLE. ATPS, which typically utilize water and nontoxic components, offer significant benefits such as high purity and single-step biomolecule extraction. This paper explores the thermodynamic principles of ATPS, factors influencing enzyme partitioning, and recent advancements in the field. Specific emphasis is placed on the use of ATPS for enzyme extraction, showcasing its potential in improving yields and purity while minimizing environmental impact. The review also highlights the role of ionic liquids and deep eutectic solvents in enhancing the efficiency of ATPS, making them viable for industrial applications. The discussion extends to the challenges of integrating ATPS into biotransformation processes, including enzyme stability and process optimization. Through comprehensive analysis, this paper aims to provide insights into the future prospects of ATPS in sustainable industrial practices and biotechnological applications. [ABSTRACT FROM AUTHOR]

Infant formulas and their quality are an extremely important factor for proper growth and development and their composition and nutritional quality are extremely important. Fast, green, and cheap quality analysis methods are definitely desirable. Therefore, the aim of this work was to examine the potential of applying near-infrared (NIR) spectroscopy using two devices: a (i) laboratory NIR analyzer and (ii) portable NIR device. Both devices record the vibrations of molecules in the NIR region of 900–1699 nm. Infant formulas intended for children up to 6 months (n = 6) and for infants with a sensitive digestive system or confirmed allergy to cow's milk proteins (n = 5) were tested. Each infant formula was recorded in the form of powder and in the form of prepared samples corresponding to different ages, according to the instructions on the product declaration. The parameters of color, conductivity, and total dissolved solids (TDS) were also measured. The measured parameters and the chemical composition of infant formulas were associated with NIR spectra and with the application of chemometric tools (principal component analysis (PCA) and partial least squares regression (PLSR)), the similarity and/or difference between the samples was determined and the qualitative/quantitative potential was determined through applications of both devices. Characteristic peaks at certain wavelengths indicate the presence of carbohydrates, proteins, and water were identified and are specific for regular and specific purpose infant formulas. It is precisely these specificities in the composition, which are visible in the NIR spectrum, that make it possible to distinguish samples on a qualitative level. The connection of NIR spectra as input variables and 22 parameters (color, TDS, conductivity, and energy–nutrient composition) as output variables, using PLSR, gave an insight into the quantitative potential, i.e., the possibility of predicting the observed parameters on the basis of NIR spectra (recorded using two devices). The quantitative potential was confirmed on the basis of model parameters that resulted in acceptable values for both NIR devices: the coefficient of determination for the calibration, Rc2 > 0.9, and Range Error Ratio, RER > 6. [ABSTRACT FROM AUTHOR]

Food adulteration which is economically motivated (i.e., food fraud) is an incentive for the development and application of new and fast detection methods/instruments. An example of a fast method that is extremely environmentally friendly is near-infrared spectroscopy (NIRS). Therefore, the goal of this research was to examine the potential of its application in monitoring the adulteration of blended sunflower/olive oils and to compare two types of NIRS instruments, one of which is a portable micro-device, which could be used to assess the purity of olive oil anywhere and would be extremely useful to inspection services. Both NIR devices (benchtop and portable) enable absorbance monitoring in the wavelength range from 900 to 1700 nm. Extra virgin oils (EVOOs) and "ordinary" olive oils (OOs) from large and small producers were investigated, which were diluted with sunflower oil in proportions of 1–15%. However, with the appearance of different salad oils that have a defined share of EVOO stated on the label (usually 10%), the possibilities of the recognition and manipulation in these proportions were tested; therefore, EVOO was also added to sunflower oil in proportions of 1–15%. The composition of fatty acids, color parameters, and total dissolved substances and conductivity for pure and "adulterated" oils were monitored. Standard tools of multivariate analysis were applied, such as (i) analysis of main components for the qualitative classification of oil and (ii) partial regression using the least square method for quantitative prediction of the proportion of impurities and fatty acids. Qualitative models proved successful in classifying (100%) the investigated oils, regardless of whether the added thinner was olive or sunflower oil. Developed quantitative models relating measured parameters with the NIR scans, resulted in values of R2 ≥ 0.95 and was reliable (RPD > 8) for fatty acid composition prediction and for predicting the percentage of the added share of impurity oils, while color attributes were less successfully predicted with the portable NIR device (RPD in the range of 2–4.2). Although with the portable device, the prediction potentials remained at a qualitative level (e.g., color parameters), it is important to emphasize that both devices were tested not only with EVOO but also with OO and regardless of whether proportions of 1–15% sunflower oil were added to EVOO and OO or EVOO and OO in the same proportions to sunflower oil. [ABSTRACT FROM AUTHOR]

Spirulina platensis microalga has become recognized as a promising source of highly nutritious food components to feed the growing global population. Because of its high protein content, abundance of essential amino acids, and excellent digestion, it is employed in human nutrition and there is growing interest in analyzing bioactive compound present in Spirulina platensis microalga. In this work, a portable near-infrared (NIR) spectrometer was used for the monitoring of physicochemical properties (extraction yield (EY), total polyphenols concentration (TPC), total proteins concentration (TP), antioxidant activity measured by (i) the DPPH method (DPPH) and (ii) FRAP method (FRAP)) of Spirulina platensis aqueous extracts. The ultrasound-assisted aqueous extraction (ultrasonic bath with an ultrasound frequency of 35 kHz) of bioactive molecules from Spirulina platensis was performed throughout 30 independent experiments. NIR spectra were recorded in the wavelength range of 900–1700 nm. Raw NIR spectra were subjected to the physicochemical properties applying Principal Component Analysis (PCA), partial least square (PLS), and artificial neural network (ANN) modeling. Results show that ANN models developed for the prediction of TPC and DPPH can be utilized for extraction process control (RER > 10), while the other three models can be employed for screening (RER > 4). Generally, the obtained results indicate significant potential for using portable NIR spectroscopy for the analysis of Spirulina platensis aqueous extracts. [ABSTRACT FROM AUTHOR]

Lately, cocoa has been studied for its health benefits and its polyphenolic content. Despite the fact that cocoa already possesses functional properties, its functionality is being increased. An emerging way to enhance functional properties of instant cocoa powders is the addition of herbal extracts. The aim of this study was to, using a foam-mat drying process, produce functional instant cocoa powders enriched with 2.5, 5, 10 and 15 % of hemp (Cannabis sativa L.) extracts in aqueous and microencapsulated form. Based on the obtained results it was visible that the type of the added extract affected powder dry matter, total polyphenolic content, antioxidant capacity, cohesion index and foam dry matter. The percentage of the added extract affected bulk density, all sensory properties and the total polyphenolic content. Percentage of the added extract had a more significant influence (p

In this work the application of CellDesigner 4.0 (Systems Biology Institute, Tokyo, Japan) for nutrition planning and food safety control was tested using three models: (i) metabolic model of glycolysis, (ii) folate-mediated 1-carbon metabolism and (iii) metabolism of arsenic in human liver. Each model was simulated with a few different initial nutrient concentrations and enzyme activities. After model design and simulations in CellDesigner, it can be concluded that the use of computational tools enable fast and reproducible analysis of different input concentrations and different enzyme activity effects on specific metabolic process in the human organism. Application of computational modelling for nutrient related pathway analysis ensures a detail insight in metabolic process and simple control of the metabolic reaction affected by nutrient intake. Computational approach also simplifies prediction of potential hazards in foods, as demonstrated by metabolism of arsenic example.

Theobroma cacao L. seeds, commonly known as cocoa beans, are the foundation for cocoa and chocolate production. Following harvest, these beans undergo a multi-step processing chain including fermentation, drying, roasting, and grinding. This process yields cocoa solids, cocoa butter, and cocoa powder—all fundamental ingredients in the food and beverage industry. Beyond its sensory appeal (flavor, aroma, and texture), cocoa has garnered significant interest for its potential health benefits attributed to a rich profile of bioactive compounds. Cocoa is a well-documented source of polyphenolics, specifically flavanols, alongside methylxanthines, phytosterols, and dietary fibers. These constituents have been associated with a diverse range of bioactivities, including antioxidant, anti-carcinogenic, anti-diabetic, anti-inflammatory, anti-obesity, and anti-allergenic properties, potentially contributing to overall health maintenance. Efficient extraction techniques are crucial for maximizing the recovery of these valuable bioactive components from cocoa plant material. Modern methods are continuously being explored to optimize this process. This review focuses on the established health benefits associated with the bioactive compounds present in cocoa. Additionally, it will explore and discuss contemporary approaches for the extraction of these bioactive compounds from this plant source. [ABSTRACT FROM AUTHOR]

The regular or in-line measurement of particle size is an essential requirement for quality control throughout food industry to ensure a consistent product output. Non-invasive spectroscopy in the near infrared range from 904 - 1699 nm (NIR) was applied to investigate the possibility of differentiation of five different medicinal plants (chamomile, dandelion, nettle, broadleaf plantain and yarrow). Dry plants were milled and after sieving four fractions were obtained with following particle sizes: 450 μm. Raw spectra and first derivative of raw spectra were recorded and principle component analysis (PCA) of first three factors was applied (3D PCA). 3D PCA showed better differentiation for first derivative compared to the raw spectra for all five medicinal plants and all analyzed particle sizes. Particle size fractions were photographed using microscope in order to explain analysis results for fractions 280-450 μm and >450 μm, where the presence of smaller particles was visible for all five medicinal plants.

In this study Lactobacillus brevis cells were cultivated and then disrupted using various cell disruption methods to obtain maximal nicotinamide adenine dinucleotide phosphate (NADP(H))-dependent alcohol dehydrogenase (ADH) activity in cell-free extract. Evolutionary operation (EVOP) technique was used to find the optimal cell disruption method. The released ADH in cell-free extract was then used for biotransformation of (S)-2-hydroxypropiophenone ((S)-2-HPP) to (1S, 2S)-1-phenylpropane-1,2-diol ((1S, 2S)-1-PPD). Due to high coenzyme cost, the possibility of NADPH regeneration was considered by examining two substrate-coupled regeneration systems, and for that isopropanol and (R)-1-phenylethanol were used. The enzyme was kinetically characterized, and kinetics of all reactions were determined. Based on kinetic results, mathematical models were developed and were validated in batch reactor. Both regenerating systems successfully shifted the reaction in the desired direction; without coenzyme regeneration, obtained substrate equilibrium conversion was 27.5%, while with coenzyme regeneration by isopropanol oxidation was 99.0% and by (R)-1-phenylethanol was 70.1%.