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Smoked bovine sausages, traditional meat products from the Balkan Peninsula, are rich in microbial diversity and represent potential sources of pro-technological microorganisms. This study aimed to characterize these sausages from three different producers collected in green markets of North Macedonia. The analyses included physico-chemical (proximate composition, pH, aw), morpho-textural (color and texture), and microbiological assessments (viable plate counts). Moreover, an isolation campaign was conducted to identify and characterize pro-technological microorganisms. Significant variability was observed in moisture content (ranging from 33.70 to 48.61 %), hardness, and color among samples from different producers. Samples from producer 2 showed the lowest pH (mean ∼4.90) and the highest loads of lactic acid bacteria (up to ∼9 log cfu g−1). Coagulase-negative cocci ranged between 4.84 and 7.47 log cfu g−1. No potential pathogenic bacteria were detected. A total of 30 isolates, primarily Latilactobacillus sakei, Staphylococcus equorum, and Staphylococcus casei, were identified. Isolates of L. sakei S7, S13, and S27 showed strong in-vitro acidification performance, together with the production of exopolysaccharides (EPS), and protease activity. S. equorum isolates S1 and S2 exhibited protease and lipase activities, while isolates S. casei S21 and S28 showed notable lipase and protease activities, along with the production of EPS. Additionally, all S. equorum isolates, except S2, showed nitrate reductase activity, one of the key features able to affect sausage color. These findings highlighted the pro-technological traits of these microbial isolates, suggesting their potential use as starter or adjunct cultures in the meat industry to enhance product quality and safety.

Climate change has caused unprecedented problems, which has increased efforts to fund sustainable green alternatives. In California, the transportation sector accounts for approximately 50 percent of the state’s greenhouse gas emissions. California’s Alternative and Renewable Fuel and Vehicle Technology Program (ARFVTP) provides $100 million annually to develop and deploy alternative fuel options, including infrastructure for zero and near-zero emission vehicles. In addition to ARFVTP, Senate Bill 743 was passed in 2013 which re-shaped the focus of traffic analysis from congestion and level of service impacts towards a more health-centric focus on the effects vehicle miles traveled has on people. This has directly led to increased funding for alternative means of transportation such as active transportation and micro-mobility infrastructure improvements. In this brief, we will explore the existing bicycle infrastructure in the City of Oakland as it relates to cyclist safety from a qualitative and quantitative perspective.

Innovation continues to create efficient and sustainable means of travel. Among these alternative mobility choices are e-scooters. To accommodate for this burgeoning new transportation market, cities have been tasked with adopting new policies and regulations to promote safety and multi-modal integration. Some cities have been reluctant to permit shared e-scooter companies without agreed upon stipulations involving publicly shared data, safety education, e-scooter supply limitations, and subsidized rides for low-income residents. A survey conducted by the City of Oakland in 2019 found that 41% of e-scooter trips would have been taken by car if riders did not have the option to use e-scooters. The survey also showed that 37% of riders use e-scooters to make connection to public transportation at least once a week1 . “According to the National Association of City Transportation Officials, e-scooter riders logged 86 million trips in 2019.2 ” Allowing for the growth of inter-connections between transit networks while reducing acreage previously reserved for motor-vehicle parking may enable cities to reallocate space for multi-modal transportation as well as additional social welfare needs, such as housing. They also have the potential to provide first/last mile solutions for getting to and from public transit. E-scooters show promise for providing new opportunities to connect people and transit systems, but they also will require deliberate and effective efforts to ensure safety to prevent injury.

Stachys affinis Bunge, known as Chinese artichoke, is a perennial plant originating from China, which has uprising scientific interest due to its complex and beneficial content. Chinese artichoke is rich in bioactive compounds useful for human health, including antioxidants, polyphenols, and prebiotics, and its edible tubers are high in essential nutrients and dietary fiber. Studies show its potential as a functional food ingredient in various products like rice bars, bread, and chocolate, enhancing their nutritional and sensory properties. Additionally, Chinese artichoke exhibits significant anti-inflammatory, neuroprotective, and antibacterial activities, warranting further research and utilization in the food industry. This review aims to summarize the existing knowledge of the S. affinis Bunge plant, focusing on its health-promoting aspects.

An energy supply crisis is impacting all the branches, including the agriculture and food industry. The wise and responsible utilization of plant raw materials already cultivated is becoming a must in the country’s economy. Not only the waste of the resources included but also the environmental challenge are concerns behind the not exploited food production by-streams and leftovers’ valorization. Fruits and vegetables’ out of the market quality “beauty” standards are still valuable sources of nutritious compounds. The conversion of raw materials into edible products can be provided by many techniques, with three-dimensional printing being the most individualized one. The main objective of this review was to summarize the existing efforts for the valorization of fruits and vegetable residuals into edible 3D inks and then 3D printed products. The clustering analysis was used for the separation of certain research approaches in fruit and vegetable wastes exploitation for 3D printing inks’ formulation. As the multilayer deposit technique is strongly dependent on the printing conditions and 3D ink formulation, therefore the tabularized description was included presenting the nozzle diameter, printing speed and other conditions specified.

As researchers in communication sciences and related disciplines continue to embrace qualitative research methodologies, there will be a corresponding need for innovative methods and strategies for data collection and generation, reflexivity and knowledge translation to make qualitative research methods more inclusive. Historically, those who communicate differently from the status quo have been excluded from or spoken for in qualitative research. The resulting omission of these perspectives in the literature constitutes a critical research-to-practice gap as clinicians seek to deliver client-focused communication care. Arts-Based Research (ABR) offers researchers a means of augmenting potentially linguistically and cognitively demanding verbal interviews while inviting participants to share a window into their daily lives with researchers and knowledge users. Additionally, ABR offers participants alternative forms of expression and creates avenues for researcher reflexivity and participant-researcher reflexive dialogue. To illustrate how ABR can enhance communication research, we present reflections on a study that incorporated multi-media artistic materials in a reflexive arts-based collective case study design. Working with young people experiencing post-concussion communication changes, we used arts-based materials collected and created by participants to support and enhance data collection. These materials were analyzed as part of each case, across cases, and played a central role in sharing our findings. Additionally, arts-based materials facilitated participant-researcher reflexive dialogue and researcher reflexivity. The goals of this paper are to: 1) provide a brief overview of ABR as a method for researchers interested in communication; 2) discuss four ways to incorporate ABR in the research process; 3) provide a case example illustrating different types of creative works to illustrate the four ways ABR can enhance communication research; and 4) discuss benefits, considerations and implications of using ABR to support inclusive research design.

Almond bagasse, a by-product derived from the production of almond vegetable drink, contains antioxidants, fibre, protein, and a high-fat content, presenting itself as a potential functional ingredient for the food industry. This study aimed to assess the powder derived from almond bagasse as a suitable alternative in the formulation of bakery goods. Various formulations substituting wheat flour with almond bagasse powder, obtained by air drying or freeze-drying at 10%, 15%, and 25%, were analysed in terms of technological and rheological properties. Furthermore, the physical and antioxidant attributes of biscuits with superior nutritional and functional values produced using these blends were examined. The results revealed significant changes in oil retention capacity, stability, and emulsifying activity, influenced by both the level of wheat flour replacement and the drying method used to obtain the almond bagasse powder. The most significant changes were observed in the emulsifying activity, which was zero in the wheat flour and showed values of 20% in the hot air-dried almond bagasse powder and 59% in that obtained by freeze-drying. In the blends, the values of this variable ranged from 1.8% to 7.1%. The highest value was obtained with a 25% replacement of wheat flour by freeze-dried almond powder. On the other hand, the lack of starch and the high concentration of fat (around 25%) and insoluble fibre (higher than 20%) in the almond bagasse powder determined the viscoelastic behaviour of the hydrated blends. As the percentage of substitution with the almond bagasse powder increased, the final viscosity decreased, being reduced from 2302 MPa·s in the wheat flour to 873 MPa·s in the blend containing 25% hot air-dried almond powder. It is worth noting that, the use of these blends for biscuit preparation resulted in a final product with a higher content of antioxidant components. The highest increase in antiradical capacity was 33% and was observed in the biscuits obtained with the mixture containing 25% hot air-dried almond powder.

Tenebrio molitor (TM) larvae, due to their high nutritional value, are gaining growing attention in food and feed sectors. Although few studies dealt with wheat-based products functionalized with TM larvae powder, there is a lack of comprehensive characterization of the raw materials to optimize the formulations for end-product recommendation.This study aimed at investigating the effects of partial replacement of durum wheat semolina with increasing amounts of TM larvae powder (5–30%) on the techno-functional properties of the binary blends. Color, granulometry, hydration properties, pasting characteristics, spectral characteristics (FTIR), reducing sugar content, and bioactivity in terms of total phenolic content (TPC) and antioxidant activity (FRAP, DPPH, ABTS) were assessed in the resulting blends.The increasing insect powder decreased the lightness (L*) and yellowness (b*) but increased the redness (a*) of the samples. In turn, the addition of insect powder did not negatively alter the hydration properties, which were comparable to those detected for semolina. Higher amounts of insect powder led to increased protein and lipid contents, as corroborated by the FTIR spectra, and decreased pasting parameters, with stronger starch granule stability detected when 20% and 30% of insect powder were added to the formulation.Significant increases in TPC and antioxidant activity were observed with increasing amount of insect powder (up to 87%, 78%, 2-fold, 67%, for TPC, FRAP, DPPH, and ABTS, respectively, compared to semolina).Therefore, these promising results have highlighted the possibility of using TM larvae powder as an unconventional ingredient for wheat-based products, by enhancing the nutritional and health-promoting values.

Background. The effects of 40% ethanolic nettle extract (the first factor) and adrenaline-induced stress (the second factor) were evaluated, both individually and in combination, on some biochemical and hematological parameters in rats using a two-factor analysis of variance. Materials and Methods. In experiments, we used 4 groups of rats. Animals of groups UD-nettle and UD+A received 40% ethanolic extract of nettle (Urtica dioica L.) in a dose of 5 mL/kg of body weight for 4 weeks. Rats of the groups (C-control) and (A-stress) received an appropriate amount of 40% ethanol. On the 29th day of the experiment, the stress was simulated in the animals of groups A and UD + A by an intramuscular injection of 0.1% adrenaline hydrochloride in the dose of 1 mg/kg of the body weight. The rats of the C and UD-nettle groups were injected with the appropriate amount of physiological solution. The animals were decapitated under anesthesia 24 hours after injections. Some hematological and biochemical parameters of the blood, liver, heart, and kidney of rats were studied. All experimental data were processed by ANOVA analysis. Results. Adrenaline stress has the most intense effect on the elevation of aspartate aminotransferase activity in blood, a decrease of superoxide dismutase activity in erythrocytes and concentration of reduced glutathione in the liver and heart, and increased levels of free radical reaction products in all studied organs of rats. The ANOVA analysis showed that nettle extract in the body of non-stressed animals has the most intense effect on reducing the content of lipid hydroperoxide in the liver and carbonyl groups of protein in the heart, and activates the glutathione chain of the antioxidant system in all organs. Administration of nettle extract to rats before stress induction inhibits lipid peroxidation in the kidneys and heart, decreases the concentration of carbonyl groups of protein in blood and liver, reduced glutathione concentration and the activity of glutathione peroxidase in erythrocytes. Our results indicate that the heart is more resistant to stress in terms of free radical formation, but is sensitive to the effect of nettle extract before stress induction in rats which is manifested by the increase in the activity of the enzymatic and non-enzymatic chain of the antioxidant system. All studied factors significantly affected the TBA-active products in the kidneys accompanied by increasing their concentration. The unaccounted factors affect the accumulation of lipid peroxidation products and catalase activity by more than 50%, while they have the least effect on the content of reduced glutathione in all rat tissues. Conclusion. The dispersion analysis confirmed the tissue specificity of the investigated factors’ individual influence and their combined effect on some biochemical and hematological parameters in the rats, as well as the protective and antioxidant properties of nettle extract.

Висвітлено наукові погляди Михайла Грушевського на проблему історизму української усної словесности та періодизацію народної пісенности. Представлено науково-критичну рецепцію історико-літературних стратегій автора, з'ясовано сутність головних дискусійних питань, адресованих рецензентами дослідникові. На основі аналізу фольклористичних томів "Історії української літератури" та окремих етнологічних праць ученого простежено формування методологічних засад М. Грушевського-фольклориста, встановлено їхню концептуалістичну належність до позитивістичного етапу української культурно-історичної школи, виявлено суголосність деяких його дослідницьких ідей і положень до французької школи генетичної соціології. Вивчення фольклористичного доробку одного з найавторитетніших істориків кінця ХІХ – початку ХХ ст. показало наукову продуктивність його концептуальних міркувань стосовно хронологізації фольклорних явищ і їхнього застосування в подальших фольклористичних студіях. У теоретичному аспекті розкрито проблему співвідношення фольклору й літератури для дослідницького розуміння М. Грушевського, яка розглядається у двох взаємопов'язаних площинах: 1) походження усної народної словесности та її специфіки; 2) питання про спільне вивчення фольклору й літератури. З'ясовано, що, послуговуючись назагал індуктивною методикою у потрактуванні фольклорної традиції, М. Грушевський критично поставився до крайнощів компаративізму й водночас із глибокою повагою сприйняв дослідницьку ефективність історико-порівняльного методу вивчення і з'ясування подібностей і запозичень, а також визначення національної специфіки усної української словесности. Як учений з історичним складом мислення дослідник проникає крізь пласти століть і тисячоліть, подає науково обґрунтовану хронологізацію етапів розвитку українського фольклору, викладає теорію походження словесности, намагається вистежити усну словесність перед розселенням слов'ян і після нього, вловлює відгомін творчости родоплемінних часів, досліджує та реконструює дружинну поезію.

Fortification of bakery products with plant-based functional ingredients has gained interest in recent years. Low-cost fruit and vegetable waste has been proposed to replace wheat flour, but less research has been conducted on gluten-free flours. Rice is generally accepted as a gluten-free alternative to wheat flour but is poor in bioactive constituents; thus, the addition of vegetable-based functional ingredients could improve the nutritive value of gluten-free products. In the present work, IV-range carrot waste powder (CP) was incorporated into rice-based gluten-free muffin formulations in different proportions (5, 10, 20, and 30% w/w). The impact of CP addition on physicochemical and antioxidant properties was evaluated in flour blends, doughs, and baked products. Products were also evaluated in terms of water activity, hardness, and colour before and after a one-week storage period under fridge conditions. The results showed that water and oil absorption capacities increased in flour blends with CP addition, whereas the pasting properties of flour blends were affected when adding CP. Rheological measurements revealed an increase of G’ and G’’ modulus values with CP addition. Colour was also significantly modified by CP addition, since CP provided an orangish and brownish colour, but also due to intensified Maillard reactions during baking. Muffin hardness was reduced in enriched formulations compared to control ones, which was attributed to the fibre being incorporated with CP. It was confirmed that CP addition improved the antioxidant properties of both flour blends and muffins, with the higher the replacement, the better the antioxidant properties. The quality of gluten-free muffins was hindered after one week stored under cold conditions, so that colour was affected, hardness increased, and the antioxidant properties diminished. In conclusion, this work presents an interesting approach for the use of carrot waste flour as a functional food ingredient to improve the nutritional value of new gluten-free rice-based muffins, thus contributing to the circularity of food systems and to the development of healthier and more sustainable diets.

Factors that reduce the risk of developing colorectal cancer include biologically active substances. In our previous research, we demonstrated the anti-inflammatory, immunomodulatory, and antioxidant effects of oat beta-glucans in gastrointestinal disease models. The aim of this study was to investigate the effect of an 8-week consumption of a diet supplemented with low-molar-mass oat beta-glucan in two doses on the antioxidant potential, inflammatory parameters, and colonic metabolomic profile in azoxymethane(AOM)-induced early-stage colorectal cancer in the large intestine wall of rats. The results showed a statistically significant effect of AOM leading to the development of neoplastic changes in the colon. Consumption of beta-glucans induced changes in colonic antioxidant potential parameters, including an increase in total antioxidant status, a decrease in the superoxide dismutase (SOD) activity, and a reduction in thiobarbituric acid reactive substance (TBARS) concentration. In addition, beta-glucans decreased the levels of pro-inflammatory interleukins (IL-1α, IL-1β, IL-12) and C-reactive protein (CRP) while increasing the concentration of IL-10. Metabolomic studies confirmed the efficacy of oat beta-glucans in the AOM-induced early-stage colon cancer model by increasing the levels of metabolites involved in metabolic pathways, such as amino acids, purine, biotin, and folate. In conclusion, these results suggest a wide range of mechanisms involved in altering colonic metabolism during the early stage of carcinogenesis and a strong influence of low-molar-mass oat beta-glucan, administered as dietary supplement, in modulating these mechanisms.

Colorectal cancer (CRC) accounts for 30% of all cancer cases worldwide and is the second leading cause of cancer-related deaths. CRC develops over a long period of time, and in the early stages, pathological changes can be mitigated through nutritional interventions using bioactive plant compounds. Our study aims to determine the effect of highly purified oat beta-glucan on an animal CRC model. The study was performed on forty-five male Sprague–Dawley rats with azoxymethane-induced early-stage CRC, which consumed feed containing 1% or 3% low molar mass oat beta-glucan (OBG) for 8 weeks. In the large intestine, morphological changes, CRC signaling pathway genes (RT-PCR), and proteins (Western blot, immunohistochemistry) expression were analyzed. Whole blood hematology and blood redox status were also performed. Results indicated that the histologically confirmed CRC condition led to a downregulation of the WNT/β-catenin pathway, along with alterations in oncogenic and tumor suppressor gene expression. However, OBG significantly modulated these effects, with the 3% OBG showing a more pronounced impact. Furthermore, CRC rats exhibited elevated levels of oxidative stress and antioxidant enzyme activity in the blood, along with decreased white blood cell and lymphocyte counts. Consumption of OBG at any dose normalized these parameters. The minimal effect of OBG in the physiological intestine and the high activity in the pathological condition suggest that OBG is both safe and effective in early-stage CRC.

Background. Histamine is one of the versatile biogenic amines with multiple roles in the immune response and allergic disorders. Histamine and ATP can act as ligands in the body. In plasma, ATP is a potent vasodilator that stimulates the formation of NO and prostaglandins and, very importantly, can offset local sympathetic vasoconstriction. Adenosine triphosphate is released into plasma from erythrocytes and endothelial cells, and the plasma concentration increases in both the feed artery and the vein draining the contracting skeletal muscle. Taking this into account, it is important to study the effect of histamine in combination with quercetin, which inhibits the release of histamine from cellular depots, on the content of the superoxide anion and ATP in the blood plasma. Materials and Methods. Nonlinear white male rats were used for the experimental studies. Quercetin solutions were added to whole blood to a final concentration of 0.1; 0.3; 0.5; 1; 3; 5 mM. In other experiments, histamine solution was added to the blood to final concentration of 0.01; 0.1; 1; 10 μM. In a series of experiments, histamine (0.01 and 10 μM) and quercetin (0.1; 0.5; 3; 5 mM) were added to the blood in various possible combinations. Blood plasma was used in each experimental group. The blood to which saline was added was used as control. The content of superoxide anion and adenosine triphosphate was measured in the selected samples. Results and Discussion. Histamine, quercetin, as well as their combined action lead to the intensification of superoxide anion generation in the blood plasma of rats. Quercetin is known to be an antioxidant, but some of our studies have shown the opposite effect. Quercetin causes an increase in the ATP content in the blood plasma of rats. Histamine causes the same effect only at concentrations of 0.1 and 10 µM. Likewise, the combined administration of histamine and quercetin into the blood increased the ATP content. The results of ANOVA test prove that both histamine and quercetin have the same effect on the release of superoxide anion and ATP from blood cells into plasma. Their combined action only strengthens the effect of releasing the studied products. Conclusion. Quercetin, histamine and their combined action cause an increase in the generation of superoxide anion and ATP in the blood plasma of rats.

This manuscript analyzes the research considering the exploitation of lecithin in oleogelation. The main objective of the work was to gather, analyze, and extract from the existing research data the information that enables us to identify lecithin-dependent roles. Oleogelation is still under research, while using various oleogelators and structurants provides changes on different physico-chemical levels. Multivariable formulations do not facilitate the elucidation of the specific role of any of them. Lecithin, due to its complex structure, big molecule, and amphiphilic nature, can provide different functionalities in complex matrices like oleogels. Therefore, this review identifies and categorizes the functionality of lecithin in oleogelation into four main roles: 1. oleogelation facilitator; 2. structure-forming impact; 3. texturing agent; and 4. functionality provider. Also, the origin and structure-forming characteristics of lecithin, as well as a short summary of the oleogelation process itself, are presented. Our critical analysis allowed us to identify the roles of lecithin in the oleogelation process and categorized them as follows: oleogelator, emulsifier, structural organization facilitator, structural modifier, crystal characteristics modifier, self-assembly promoter, thermal behavior changer, hydrogen-bonded networks promoter, hydrogel structure modifier, texture and structural modifier, gel-like state promoter, oil capacity enhancer, functionality provider, shelf life extender, and bioavailability and bioaccessibility enhancer. Lecithin came out as an important and multifunctional compound whose applications in oleogelation need to be thoroughly pre-considered. It is crucial to grasp all the possible roles of used compounds to be able to predict the final functionality and characteristics of formed oleogel matrices.

HBV RNA destabilizers are a class of small-molecule compounds that target the noncanonical poly(A) RNA polymerases PAPD5 and PAPD7, resulting in HBV RNA degradation and the suppression of viral proteins including the hepatitis B surface antigen (HBsAg). AB-161 is a next-generation HBV RNA destabilizer with potent antiviral activity, inhibiting HBsAg expressed from cccDNA and integrated HBV DNA in HBV cell-based models. AB-161 exhibits broad HBV genotype coverage, maintains activity against variants resistant to nucleoside analogs, and shows additive effects on HBV replication when combined with other classes of HBV inhibitors. In AAV-HBV-transduced mice, the dose-dependent reduction of HBsAg correlated with concentrations of AB-161 in the liver reaching above its effective concentration mediating 90% inhibition (EC90), compared to concentrations in plasma which were substantially below its EC90, indicating that high liver exposure drives antiviral activities. In preclinical 13-week safety studies, minor non-adverse delays in sensory nerve conductance velocity were noted in the high-dose groups in rats and dogs. However, all nerve conduction metrics remained within physiologically normal ranges, with no neurobehavioral or histopathological findings. Despite the improved neurotoxicity profile, microscopic findings associated with male reproductive toxicity were detected in dogs, which subsequently led to the discontinuation of AB-161’s clinical development.

Tiger nut (Cyperus esculentus) or chufa is little known plant of high nutritious content. Popularized by a plant-based drink called “horchata de chufa,” it still offers a lot to research, being abundant in fat, starch, fiber and minerals and vitamins. To properly adjust this raw material to new purposes, the knowledge of crucial properties of the most basic blends like with soft wheat flour is needed. This article evaluates the techno-functional, viscometrical and bioactive characteristics of soft wheat:tiger nut blends of 5%, 10%, 15%, 20% and 25%. Granulometry, water-holding capacity (WHC), water absorption capacity (WAC), water absorption index (WAI), water solubility index (WSI), oil absorption capacity (OAC), hydrophilic/lipophilic index (HLI), color, pasting properties, total polyphenol content (TPC), antioxidant activity (DPPH), reducing sugars content and dough-rising capacity were assessed. The addition of tiger nut improved total polyphenol content of blends, however, It was observed that the addition of tiger nuts raised the total polyphenol content of the mixtures, but this was not statistically significant despite as much as 25% of tiger nuts. Oppositely, antioxidant activity was gradually improved with increasing tiger nut content. Pasting properties were impacted by tiger nut addition, lowering both pasting viscosity and trough viscosity, however, final viscosity was not particularly affected, being lowered by less than 15%. The highest water absorption was noted for 100% tiger nut both for WHC and WAC, however, WAI was the lowest for this sample. All the blends with tiger nut revealed improved dough-rising profile.

The manuscript provides an overview of recent scientific reports on the properties and range of health-promoting effects of acerola (Malpighia emarginata DC) fruits and leaves. Acerola is a natural raw material that, in its unprocessed form, is known to be a rich source of vitamin C and polyphenolic compounds. For this reason, the consumption of acerola may provide a number of health-promoting benefits, particularly related to its strong anti-free radical effects. The review discusses anti-inflammatory and anticancer effects of acerola fruit and leaves as well as its therapeutic effects on selected physiological processes in the human system. Their biochemical mechanisms are also explained. Recommendations for the consumption of acerola in the prevention of inflammatory and free radical diseases are presented. The part of the article devoted to anticancer effects of acerola describes the possibilities of using the edible parts of this raw material to obtain products and preparations of potential use in cancer prevention and therapy.

Grains, essential for maintaining good health, contain short-chain carbohydrates like fructans, which can contribute to disorders in some individuals. Understanding and managing these FODMAPs (fermentable oligo-, di-, and monosaccharides and polyols) are essential for enhanced dietary guidance and well-being. The primary objective of the study was to establish safe portion sizes for grains and rice within low-FODMAP diets. A comprehensive analysis of fructan levels in diverse commercial cereal products contributes to an understanding of the potential digestive impact of FODMAPs in grains and supporting enhanced dietary guidance for individuals with FODMAP-related disorders. Various grains, like white and brown rice, barley, wheat groats, and buckwheat, highlight the challenges of handling fructans in a low-FODMAP diet. Fructans to heat-induced degradation, as demonstrated in bulgur, emphasize the need to consider cooking methods for managing their intake. Identification of potentially safe grains, like white long-grain rice and arborio rice, is significant, but caution is advised with barley groats and couscous, stressing personalized dietary decisions. Correlation analyses linking color parameters, moisture content, and fructan levels in cooked grains reveal a positive relationship, suggesting water content’s potential impact on fructan stability and grain hydration properties. In conclusion, the study provides valuable insights into the intricate details of FODMAPs in grains, supporting the development of dietary strategies that enhance both health and sensory satisfaction.

The use of edible insects in the human diet is gaining importance because they are characterized by high nutritional value, and their cultivation is much more environmentally friendly than traditional livestock farming. The objective of this study was to determine the chemical and nutritional fat profile of selected edible insects as follows: house cricket (Acheta domesticus adult), field cricket (Gryllus bimaculatus adult), mealworm (Tenebrio molitor larvae), and palm weevil (Rhynchophorus ferrugineus larvae) which are now commercially available worldwide. Additionally, the degree of implementation of nutrition standards for selected nutrients by these insects was assessed. Freeze-dried insects were studied using infrared-attenuated total reflectance mid-infrared spectroscopy for basic differentiation. The content of fat and fatty acids was determined, and dietary indicators were calculated. The spectroscopic findings align with biochemical data, revealing that Rhynchophorus ferrugineus larvae contain the highest fat content and the least protein. Unsaturated fatty acids (UFAs) predominated in the fat of the assessed insects. The highest content of saturated fatty acids (SFAs), along with the lowest content of polyunsaturated fatty acids (PUFAs), was observed in the larvae of the Rhynchophorus ferrugineus species. From a nutritional standpoint, Tenebrio molitor larvae exhibit the most favorable indicators, characterized by minimal athero- and thrombogenic effects, along with an optimal balance of hypo- and hypercholesterolemic acids. Knowledge of the composition and quantities of fats in different insect species is valuable for planning and preparing meals with accurate nutritional profiles, among other applications.

With a suitable milling system, it is achievable to produce wholegrain flours that match the granulation and technological properties of refined flours while maintaining a complete nutritional profile. This process also minimizes the generation of additional industrial waste. This study aimed to characterize wholemeal flours with a fine granulation size of less than 160 µm: wheat (MWF), rye (MRF), spelt (MSF), barley (MBF), buckwheat (MBWF), and sorghum (MSGF). For comparison, the plain wheat flour type 530 (T530) was analyzed. The flours were assessed in terms of their chemical compositions and alpha amylase activities (the Falling Number assay), pasting properties (amylograph and a Rapid Visco Analyser (RVA)), water absorption using a farinograph, and technological quality based on their water (WRC) and sodium carbonate solvent retention capacity (SRC) profiles. Among the micronized wholemeal flours, wheat flour (MWF) exhibited the highest nutritional value, greatest water absorption, and highest final gelatinization temperature, but had the lowest energy value, carbohydrate content, water SRC, and sodium carbonate SRC. Wholemeal rye flour (MRF) displayed the lowest nutrient content and the highest amylolytic activity, water absorption, and sodium carbonate SRC. The plain wheat flour type 530 (T530) had the lowest water absorption. Special buckwheat flour (MBWF) showed the highest energy value due to its elevated carbohydrate content, along with the lowest sugar and TDF contents, amylolytic activity, and pasting temperature.

Bell peppers (Capsicum annuum L.) in various stages of maturity are widely used in the diets of individuals and in the food industry; they are consumed both fresh and after thermal processing. However, every type of processing impacts the overall textural and bioactive characteristics of this plant-based food. In order to quantify the changes in the bioactive substances and color-structural characteristics that occur during selected heat treatments (contact grilling, roasting, roasting combined with microwaving, and steam cooking) of bell peppers at three maturity stages (green, yellow, and red), analyses of antioxidant activity, reducing sugar content, polyphenolic compound content, textural properties, and color coordinates in the L*a*b* system were carried out. Some of the processes used, such as contact grilling (15.43 mg GAE/g d.b.) and roasting combined with microwaving (15.24 mg GAE/g d.b.), proved to be beneficial as the total polyphenol content of green peppers (2.75 mg GAE/g d.b.) increased. The roasting (3.49 mg TE/g d.b.) and steaming (6.45 mg TE/g d.b.) methods decreased the antioxidant activity of yellow bell peppers (14.29 mg TE/g d.b.). Meanwhile, the roasting (0.88 mg Glc/g d.b.), contact-grilling (2.19 mg Glc/g d.b.), simultaneous microwaving and roasting (0.66 mg Glc/g d.b.), and steaming (1.30 mg Glc/g d.b.) methods significantly reduced the content of reducing sugars and reducing substances in red bell peppers (4.41 mg Glc/g d.b.). The studies proved that in order to preserve the antioxidant and bioactive properties of bell peppers, it is necessary to consider the use of appropriately selected heat treatments, depending on the different stages of maturity. The proper selection of adequate thermal treatment can not only increase digestibility, but also improve the bioavailability of bioactive substances from this raw material.

Currently, the market for gluten-free products is experiencing a significant growth due to, mainly, the increase in the number of gluten-intolerant patients diagnosed and to the merging of a new niche market for consumers who optionally avoid gluten. Native flours are perceived as viable alternatives for industrially used starch and hydrocolloids blends, which lack in the vitamins and minerals that are in abundance in non-refined raw materials. This study delves into the potential of microwave technology in enhancing the functional and nutritional attributes of gluten-free breads. The research was conducted by employing 900 W microwave power for 8 min for buckwheat and teff flours modification with an initial moisture content of 30%. The modified flours were blended with rice flour and baked to verify the potential of microwave high moisture treatment for adjusting the texture and nutritional quality of the bread. The results revealed that microwave treatment of flours helped in retaining a higher level of essential nutrients and bioactive compounds in gluten-free breads.

Gluten-free food is a huge group of products whose common characteristics are recipes containing non-gluten flour or starches. Most of them are bakery-related products which initially were manufactured based on the recipe containing wheat/wheat flour. Nowadays, the growth of the gluten-free food sector is mainly powered more by trends and personal choices of consumers following the “healthy choice” diet than patients with real medical conditions, who need to follow the strict gluten-free diet. 3D printing is considered a disruptive technology, and being an additive manufacturing technique contributes directly to structure/texture creation. Food 3D printing as a manufacturing technology is struggling with repeatability and precision but is still very promising as a potential problem solver, especially in texture creation, which is the main technological problem for the gluten-free bakery. The article aims to analyze, using clustering analysis, the main obstacles so far identified for gluten-free 3D printing. Meanwhile, the prospects of producing personalized food products using 3D printing and its relationship with the UN Sustainable Development Goals 2030 as the advantages of this technology were discussed. The up-to-date exploitations of 3D printing techniques in gluten-free food manufacturing were discussed.

The market for gluten-free products is experiencing significant growth due to the increase in the number of gluten/wheat affected patients diagnosed, but largely as a result of the emergence of a new niche market dedicated for consumers who optionally avoid gluten. Native flours are perceived as viable alternative for industrially used starch and hydrocolloids blends, mainly due to their lack of vitamins and minerals, which are abundant in non-refined raw materials. Edible inks for on-demand printing are under significant consideration, while texture building capacity remains an issue. As heat-moisture treatment has proved to be useful for stabilizing the pasting and rheological behavior of various native flours, HMT supported by microwave heating was investigated as printable ink stabilizers. For Spanish and Polish buckwheat flours and two different varieties of teff (white and brown) flour pasting, structural and textural characteristics after the microwave supported heat moisture treatment in 30% of initial moisture content were evaluated. The peak viscosity was reduced by 54% and 60% for Polish and Spanish flour, respectively, while for teff, the reduction was 15% and 43% for the white and brown varieties, respectively. Significant improvement in viscoelastic modulus G’ (for Polish and Spanish buckwheat flour, 32% and 16%, respectively; for white and brown tef varieties, 14% and 18%, respectively) was observed for all the treated samples regardless of the species or variety; this resulted in better performance during 3D printing.

This study aimed to characterize special micronized wholemeal flours with a fine granulation size of less than 160 μm. The flours under investigation included wheat, rye, spelt, barley, buckwheat, sorghum, and teff. Various parameters were investigated to characterize the flours, including moisture, energy value, fat, carbohydrates, sugars, total protein, ash, and total dietary fiber (TDF). The falling number of the flours was assessed using the Hagberg–Perten method. Furthermore, the pasting properties of tested flours were analyzed using an amylograph, and a Rapid Visco Analyser (RVA). The water absorption of the wholemeal flours was examined using a farinograph. Additionally, the technological quality of the tested material was assessed based on the water (WRC) and sodium carbonate Solvent Retention Capacity (SRC) profile. Among the analyzed micronized flours, special wheat flour (WWF) had the highest nutritional value, and rye flour (WRF) was characterized by the lowest nutrient content and the highest amylolytic activity. The lowest levels of water absorption were found in special teff flour (WTF). The lowest TDF content and amylolytic activity were found in special buckwheat flour (WBWF).

Until now, the Mauritian endemic fruit Tambourissa ficus of the Monimiaceae family has remained unexplored. The study’s goal was to look into the phytochemical composition and antioxidant properties of different solvent extracts of the fruit. The presence of phenolics, flavonoids, terpenes, coumarins, alkaloids, and tannins was discovered through qualitative screening. The highest total polyphenol content (TPC = 9.78 ± 0.18 mg GAE/g dw) and the highest total flavonoid content (TFC = 8.84 ± 0.07 mg QE/g dw) was observed in ethanolic extract, while the highest total terpenoid content (TTC = 587.9 ± 0.72 mg linalool/g dw) was found in the acetone extract. The antioxidant activity vs. ABTS was the highest (4.71 ± 0.18 mg TE/g dw) in the ethanol extract. All three groups—TPC, TFC, and TTC revealed a moderate correlation with ABTS antioxidant activity, being 0.754, 0.778, and 0.774 on average, respectively. Ultraviolet–visible (UV-Vis) spectroscopy spectrophotometry and Fourier transform infrared spectroscopy (FTIR) spectroscopy confirmed the presence of polyphenolic compounds. Individual noteworthy phytochemicals, including the alkaloids chelidonine, protopine, and brevicarine, which are potential antioxidant compounds, were also discovered in the fruit through liquid chromatography–mass spectrometry (LC-MS) screening. The overall antioxidant activity of the fruit can, therefore, be attributed to the synergistic effects of the multiple chemical components in the extracts.

Catch a Break (CaB) is a secondary fracture prevention program that uses medical understandings of osteoporosis to assess first fractures and determine appropriateness for secondary fracture prevention. In this study, we interviewed CaB program participants to identify the understandings that patients themselves used to make sense of first fractures and the osteoporosis suggestion as cause. Semi-structured interviews were conducted with female and male participants of the CaB program in Canada. An interpretive practice approach was used to analyze the data. A random sample of 20 individuals, 12 women, and eight men all aged 50 years and over participated. First fractures were produced as meaningful in the context of osteoporosis only for seniors of very advanced age, and for people of any age with poor nutrition. The trauma events that led to a first fracture were produced as meaningful only if perceived as accidents, and having an active lifestyle was produced as beneficial only for mental health and well-being unrelated to osteoporosis. Cultural knowledge shapes, but does not determine, how individuals make sense of their health and illness experiences. Risk prevention program designers should include patients on the design team and be more aware of the presumptive knowledge used to identify individuals at risk of disease.

Stachys affinis Bunge, known as Chinese artichoke, is a perennial plant originating from China, which has uprising scientific interest due to its complex and beneficial content. Chinese artichoke is rich in bioactive compounds useful for human health, including antioxidants, polyphenols, and prebiotics, and its edible tubers are high in essential nutrients and dietary fiber. Studies show its potential as a functional food ingredient in various products like rice bars, bread, and chocolate, enhancing their nutritional and sensory properties. Additionally, Chinese artichoke exhibits significant anti-inflammatory, neuroprotective, and antibacterial activities, warranting further research and utilization in the food industry. This review aims to summarize the existing knowledge of the S. affinis Bunge plant, focusing on its health-promoting aspects. [ABSTRACT FROM AUTHOR]

An energy supply crisis is impacting all the branches, including the agriculture and food industry. The wise and responsible utilization of plant raw materials already cultivated is becoming a must in the country's economy. Not only the waste of the resources included but also the environmental challenge are concerns behind the not exploited food production by-streams and leftovers' valorization. Fruits and vegetables' out of the market quality "beauty" standards are still valuable sources of nutritious compounds. The conversion of raw materials into edible products can be provided by many techniques, with three-dimensional printing being the most individualized one. The main objective of this review was to summarize the existing efforts for the valorization of fruits and vegetable residuals into edible 3D inks and then 3D printed products. The clustering analysis was used for the separation of certain research approaches in fruit and vegetable wastes exploitation for 3D printing inks' formulation. As the multilayer deposit technique is strongly dependent on the printing conditions and 3D ink formulation, therefore the tabularized description was included presenting the nozzle diameter, printing speed and other conditions specified. [ABSTRACT FROM AUTHOR]

The aim of the study was to determine the influence of the different shares (0/100, 5/95, 10/90 and 15/85 ratios) of a ground psyllium fiber (PF) mixture of 80% psyllium seeds (Plantago psyllium) and 20% psyllium husk (Plantago ovata Forsk) on the quality characteristics, chemical composition, total polyphenolic content (TPC), and antioxidant activity of rye bread (RB). The study was conducted with rye flour (RF) type 580 and 720 and two dough preparation methods (single-phase—1F, two-phase—2F). The inclusion of psyllium fiber in rye bread resulted in an increase in the overbaking of bread by 12.4%, total protein by 1.7%, ash by almost twofold, and TDF content by more than twofold. Psyllium fiber addition also led to a twofold improvement in antioxidant activity and an increase in TPC from 35.5 to 109.1 mg GAE/100 g d.m., as well as enhanced porosity of the crumb from 7.1 to 7.6 points on the Mohs scale. However, it caused a decrease in specific loaf volume by 10%, springiness by 3.5%, chewiness by almost 12%, and gumminess of the crumb by 8.1%. A darkening of the crust (reduction in the L* value by 10.7%) and crumb (reduction in the L* value by 37.6%) was observed as well. Notably, the results indicated that a 10% share of PF can be considered a potentially beneficial and functional ingredient, promoting health benefits without negatively affecting the physical and sensory qualities of rye bread. This suggests the potential use of PF for enhancing the nutritional value of RB without compromising its overall quality.

This study aimed to assess the impact of bacterial species and fermentation time on wheat bread quality, FODMAP (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols) content, and antioxidant activity of wheat bread, utilizing boosted native sourdough as a novel approach to enhance bread production. The incorporation of lactic acid bacteria strains, i.e., Lacticaseibacillus casei and Lactiplantibacillus plantarum, during 72 h fermentation significantly reduced FODMAP content to less than 0.1 g/100 g of wheat bread. Extending the fermentation time to 72 h notably increased the polyphenol content to 145.35 mg gallic acid (GA) per 100 g in the case of spontaneous fermentation and to 151.11 and 198.73 mg GA/100 g in the case of sourdoughs inoculated with L. casei and L. plantarum, respectively. While the treatment yielded positive effects on FODMAP modulation and antioxidant activity, it is crucial to acknowledge its impact on some organoleptic properties, such as aroma and flavor, which, despite good overall bread quality, have changed as a result of prolonged fermentation time. The study results indicate that choosing specific bacterial species and controlling fermentation time can effectively reduce FODMAPs and boost antioxidants. These findings contribute to the understanding of sourdough-based interventions in bread production, offering insights for the development of healthier and nutritionally improved wheat bread products.

Background: The present study addresses this research gap by evaluating the impact of boiling in water and microwaving on the bioactivity characteristics of bell peppers at different ripening stages. Methods: The total polyphenols, DPPH, ABTS and FRAP were used for the evaluation of the antioxidant potential qualitatively and quantitatively, and the simple reductive sugar texture and color changes were measured. Results: Microwave heating appears to be a favorable treatment in the case of preservation of most of the antioxidant potential. Green and red bell peppers were more resistant to the treatments, while the yellow stage was the one in which the changes were observed the most. Conclusions: However, the results indicate that from a consumer standpoint, microwave heating treatment is more beneficial for red peppers. In contrast, hot water cooking is more beneficial for green and yellow peppers.

Bread is a widely consumed food that has often been used as a vehicle for functional ingredients such as dietary fibre. Fibre-rich breads have beneficial physiological effects on health, helping to combat chronic pathologies such as cardiovascular disease, diabetes, and certain types of colon cancer. The aim of this study is to evaluate the technological and nutritional effects of the inclusion of buckwheat hull particles (BH) at two addition levels (3 and 6%) and two particle sizes (fine, D50: 62.7 μm; coarse, D50: 307 μm) in a gluten-free (GF) bread formulation. A significant (p < 0.05) increase in the dough elastic modulus (G’) was observed for all doughs containing BH, from 712 Pa for a rice-based dough to 1027–3738 Pa for those containing BH. Compared to rice-based breads, those containing BH showed a significant (p < 0.05) increase in total dietary fibre content (from three to five times) and in antioxidant capacity (from 78 to 290 mg TE/100 g dw. in the ORAC test). Breads containing fine BH at a level of 3% had similar sensory properties to the rice-based bread, demonstrating that it is possible to improve the TDF content while maintaining the sensory quality of the GF bread.

Abstract Background Optimal supportive end of life care for frail, older adults in long term care (LTC) homes involves symptom management, family participation, advance care plans, and organizational support. This 2-phase study aimed to combine multi-disciplinary opinions, build group consensus, and identify the top interventions needed to develop a supportive end of life care strategy for LTC. Methods A consensus-building approach was undertaken in 2 Phases. The first phase deployed modified Delphi questionnaires to address and transform diverse opinions into group consensus. The second phase explored and prioritized the interventions needed to develop a supportive end of life care strategy for LTC. Development of the Delphi questionnaire was based on findings from published results of physician perspectives of barriers and facilitators to optimal supportive end of life care in LTC, a literature search of palliative care models in LTC, and published results of patient, family and nursing perspectives of supportive end of life care in long term care. The second phase involved World Café Style workshop discussions. A multi-disciplinary purposive sample of individuals inclusive of physicians; staff, administrators, residents, family members, and content experts in palliative care, and researchers in geriatrics and gerontology participated in round one of the modified Delphi questionnaire. A second purposive sample derived from round one participants completed the second round of the modified Delphi questionnaire. A third purposive sample (including participants from the Delphi panel) then convened to identify the top priorities needed to develop a supportive end-of-life care strategy for LTC. Results 19 participants rated 75 statements on a 9-point Likert scale during the first round of the modified Delphi questionnaire. 11 participants (participation rate 58 %) completed the second round of the modified Delphi questionnaire and reached consensus on the inclusion of 71candidate statements. 35 multidisciplinary participants discussed the 71 statements remaining and prioritized the top clinical practice, communication, and policy interventions needed to develop a supportive end of life strategy for LTC. Conclusions Multi-disciplinary stakeholders identified and prioritized the top interventions needed to develop a 5-point supportive end of life care strategy for LTC.