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The management of side streams from the food industry, especially oil and dairy byproducts, has become an important issue linked to the European Commission’s recommendations for a circular economy. This study aimed to obtain sustainable food additives in the form of soluble-type powders composed of whey and recovered phenolics originating from sunflower seed cake. In order to valorise these di-blend products, the powders were characterised in terms of their physical, chemical, and sensory attributes. Based on the study findings, the addition of sunflower seed cake washouts (SSCWs) to whey (Wh) decreased the dry matter in the feed that affected the viscosity and drying yield. The addition of SSCWs did not have a significant effect on the physical properties of powders, except for colour. By-product management proposed in the study resulted in the production of nutritious and ready-to-use products in powder form with improved functional properties in terms of phenolic compounds and antioxidant capacity. The powders were sensorially appealing with a tangy sourness entwined with a delicate interplay of sweet and salty flavours, which can be easily incorporated into different types of foodstuffs.

Quality of fruit powders is ambiguously shaped by processing parameters depending on matrix composition. Thus, the objective was to evaluate influence of drying techniques and inulin application on physico-chemical, antioxidant, antibacterial and anti-inflammatory properties of sugar-free juice extract powders prepared from three blueberry cultivars. Drying significantly affected physical attributes, pointed vacuum drying as preferred. The highest phenolics content was ensured by spray- and freeze-drying (9.32–30.36 and 9.25–30.94 mg · 100 g−1 dry matter, respectively). Inulin lowered bioactives by 48% and alleviated cultivar-driven differences in powders. Phenolic profile affected antibacterial activity towards Campylobacter jejuni stronger than phenolic content. Ten out of fifteen carrier-free powders showed bactericidal effect against Helicobacter pylori, while one among inulin-added. Vacuum drying improved anti-inflammatory properties in gastric cell cultures infected with Helicobacter pylori of selected blueberry products compared to spray- and freeze-drying. The study provides comprehensive insight into blueberry powders manufacturing with high scientific and practical significance.

Reduction of production losses and increasing resource efficiency is needed to improve sustainability of the food supply chain. One approach to reach more resource-efficient, circular food systems is blending and processing side streams, especially when blending increases their value through compositional, nutritional or functional synergies. In this perspective we present a case study for valorizing sunflower oil press cake and whey. As the need for specialty products grows, small and medium-sized seed oil producers will be challenged with by-products. Similarly, small and geographically scattered dairy companies are faced with inadequate supply chains not allowing handling and downstream processing of whey. By combining two side streams, and applying simple processing steps and novel fermentation approaches, it would be possible not only to improve circularity of the value chain, but also to develop innovative ingredient platforms. A series of solutions appealing to various end users, from beverage producers to bakeries and snack applications, can be developed from fermented side stream blends when specific demands to ensure food safety and appropriate sensory quality are met.

Helicobacter pylori (H. pylori) is one of the most successful and prevalent human pathogens that infect more than 50% of the world¿s population. Chronic inflammation of the gastric mucosa is one of the main consequences of this infection and is associated with the risk of gastric cancer. Currently, Due to this high correlation between H. pylori infection and development of gastric cancer, most therapeutic international guidelines aim to eradicate this pathogen using a combination of antibiotics with a proton pump inhibitor in a triple or quadruple therapy. However, resistant strains have increased significantly, requiring new therapeutic tools. Blueberries are rich in different bioactive compounds with antibacterial and anti-inflammatory properties that could contribute to reduce the problems associated with H. pylori infection. The objective of the present work was to evaluate the antibacterial and anti-inflammatory properties of different blueberry extracts obtained by different drying methods against H. pylori infection. Results showed that all blueberry extracts showed antibacterial activity against H. pylori, some of these extracts being bactericidal, while the rest reduced bacterial growth by more than 5 log CFU/mL. Bluecrop extracts were the most active, because all extracts obtained by the different drying methods resulted bactericidal. Extracts obtained by vacuum drying (VD) at 50ºC was the most effective since the extracts of the three varieties were bactericidal. Regarding anti-inflammatory activity, all blueberry extracts reduced IL-8 production in H. pylori-infected AGS cells. Bluecrop extracts obtained by the VD at 70ºC and 90ºC reduced IL-8 production by 30% and 32%, respectively. These results suggest that blueberry extracts used in the present work and obtained by different drying methods could be a useful alternative in the control of H. pylori and in the modulation of the gastric inflammatory process induced in H. pylori infection.

The consumption of plums in a fresh form is seasonal, therefore the transformation of plum juice extracts into powdered form is a good alternative for its longer availability throughout the year. The drying process can moderate the physical and chemical properties of the plum extracts, thus, this study examined the changes in biological activity, i.e., antibacterial, antioxidant, and anti-inflammatory properties moderated by freeze, vacuum, and spray drying. It was suggested that the drying processes and the applied parameters might moderate the content of polyphenolic compounds in the powders, which influence the different levels of growth inhibition against the foodborne pathogens (17% to 58% of inhibition), demonstrating a strain-dependent effect. These powders could also induce cellular protection against oxidative stress by preventing intracellular reactive oxygen species (ROS) accumulation (23% to 37% of reduction), but the level of antioxidant capacity may be determined by the conditions applied during the drying process. Moreover, plum extract powders exhibited a greater anti-inflammatory capacity (24% to 39% of inhibition), which would be influenced both, by the type of treatment used and by the temperature used in each treatment. The results demonstrate that the selection of the drying method can be an effective tool for modulating the composition, physical, and bioactive properties of plum extracts powders.

Las frutas y verduras son componentes esenciales de una dieta saludable, y un consumo diario suficiente podría contribuir a la prevención de ciertas enfermedades.Un informe de la OMS publicado recientemente recomienda la ingesta de un mínimo de 400 g diarios de frutas y verduras para prevenir enfermedades crónicas como las las cardiopatías, el cáncer, la diabetes, la obesidad y alteraciones gastrointestinales, así como para prevenir y mitigar carencias de micronutrientes, sobre todo en los países menos desarrollados. Entre las frutas de temporada consumidas en España, la ciruela (Prunus domestica) ha recibido especial atención por sus potenciales propiedades beneficiosas para la salud debido a su alto contenido en compuestos fenólicos. El objetivo del presente trabajo fue evaluar la actividad anti -bacteriana, anti -inflamatoria y antioxidante de extractos secos de zumo de ciruela obtenidos por diferentes métodos de secado relacionándolo con su impacto en la salud gastrointestinal .

Las frutas son componentes esenciales de una dieta saludable, y su consumo diario podría contribuir a la prevención de ciertas enfermedades. La Organización Mundial de la Salud (OMS) considera que la ingesta insuficiente de frutas es uno de los diez factores de riesgo de mortalidad a escala mundial. Entre las frutas de temporada consumidas en España, la ciruela (Prunus domestica) recibe especial atención por sus propiedades beneficiosas debido a su alto contenido en compuestos fenólicos, los cuales juegan un papel importante por sus propiedades antioxidantes, anti-inflamatorias y antibacterianas. Sin embargo, el problema que presenta el cultivo de la ciruela es el hecho de ser una fruta de temporada, y por tanto, no puede ser consumida fresca durante todo el año. Es por ello, que se hace necesario el desarrollo de alternativas tecnológicas, como las de secado, que permitan aumentar la vida útil de estas frutas y de sus productos a partir del desarrollo de nuevos ingredientes. El objetivo de este trabajo fue evaluar la actividad antibacteriana, anti-inflamatoria y antioxidante de extractos secos de zumo de ciruela obtenidos por diferentes métodos de secado.

Entre las frutas de temporada consumidas en España, la ciruela (Prunus domestica) ha recibido especial atención por sus potenciales propiedades beneficiosas debido a su alto contenido en compuestos fenólicos1,2. El objetivo del trabajo fue evaluar la actividad anti-bacteriana, anti-inflamatoria y antioxidante de extractos secos de zumo de ciruela obtenidos por diferentes métodos de secado. Los extractos secos de ciruela se obtuvieron por diferentes métodos de secado: liofilización, secado a vacío (40ºC, 60ºC y 80°C) y atomización. La composición fenólica de los extractos se analizó por LC-MS resultando los ácidos fenólicos, flavonoles y antocianos los principales compuestos identificados, aunque el método de secado influyó en la composición fenólica final de los extractos. Los extractos presentaron actividad antibacteriana (57% de inhibición del crecimiento) frente a patógenos alimentarios (C. jejuni, E. coli y S. aureus), y esta actividad fue dependiente de la composición fenólica del extracto y de la bacteria estudiada. Por otro lado, los extractos no afectaron la viabilidad de microorganismos considerados como beneficiosos para la salud (L. casei, L. paracasei y S. boulardii), sugiriendo que estos extractos podrían presentar un efecto selectivo frente a microorganismos beneficiosos. La actividad anti-inflamatoria se evaluó estimando la inhibición de producción de óxido nítrico (NO) en células intestinales humanas HT-29 estimuladas con lipopolisacárido (LPS). Todos los extractos presentaron actividad anti-inflamatoria inhibiendo la producción de NO en un rango entre el 24% y 38%. Finalmente, la evaluación de la actividad antioxidante se llevó a cabo midiendo la inhibición de generación de especies reactivas de oxígeno (ROS) en macrófagos RAW264.7. Todos los extractos fueron capaces de reducir la producción de ROS intracelular. Los resultados obtenidos sugieren que los extractos secos de ciruela obtenidos por diferentes métodos de secado son una fuente potencial de

The effect of rye flour extraction rates and baking on thiamine and riboflavin content, and antioxidant capacity of traditional rye bread were studied and compared with white wheat flour. The content of thiamine was higher (10.9%) in rye dough formulated with dark rye flour (F-100%; extraction rate of 100%) than in rye dough formulated with brown rye flour (F-92%; extraction rate of 92%) that was similar to dough made with wheat flour. The riboflavin content in rye dough made from flour F-100% was also higher (16%) than in dough formulated with flour F-92%, and both provided larger riboflavin content than wheat dough. Baking led to reductions in thiamine of 56% for wheat bread and of 20% for both rye breads; however, this process caused only a 10% decrease in riboflavin for wheat bread and a 30% decrease for rye breads. Trolox equivalent antioxidant capacity, peroxyl radical scavenging capacity, DPPH radical scavenging activity, and Folin–Ciocalteu reducing capacity were higher in rye than in wheat dough and bread. Baking process produced slight changes in antioxidant activity, except for Superoxide Dismutaselike activity where a sharp decrease was observed. Our findings showed that rye breads are an important source of B vitamins and rye breads formulated with dark and brown flours showed better antioxidant properties than wheat bread. Therefore, rye breads should be more widely recommended in human nutrition

The milling and bread making processes can affect B vitamins, phenolic compounds, reduced glutathione, tocopherols and tocotrienols known by their role on antioxidant capacity. Therefore, the effect of rye flour extraction rates and baking process on thiamin and riboflavin content was analyzed by HPLC. Moreover, the antioxidant capacity of traditionally rye bread was studied. Rye flour with extraction rate of 100% (F -100%) and 92% (F-92%) were taken for bread baking whilst commercially available white wheat with flour extraction rate of 70% was used as reference. The antioxidant properties of dough and bread extracts were evaluated as Trolox EquivalentAntioxidant Capacity (TEAC), Peroxyl Radical Scavenging Capacity (PRTC), Superoxide Dismutase (SOD)-Iike activity. Moreover, the reducing capacity of both extracts was provided by Folin -Ciocalteu reagent (FCR). Thiamin concentration was 10.9 and l0.8% higher in rye dough formulated with F-100% thanF-92% and wheat dough, respectively. Regarding riboflavin content 16% higher concentration was noted in rye dough madeJrom F-100% t11an F-92%. Wbeat dough riboflavin content was at least four-fold lower than rye doughs. Moreover, rye breads baking process reduced thiamin (20%) and riboflavin (30%) contents. Higher thiarnin reduction (56%) was noted in wheat bread whilst riboflavin contentwas reduced only 10% compared to wheat dough. Changes of thiamin content during baking were weakly correlaied with TEAC (r=0.68), PRTC (r=0.47), SOD-Iike activity (r=0.69) and FCR reducing capacity (r=0.71) while changes in riboflavin content were strongly correlated with TEAC (r=0.96), PRTC (r=0.92) and FCR reducing capacity (r=0:98). A 200g portian daily intake of bread F-100% might provide about 40% and 22% of thiamin and riboflavin, respectively for adolescents and adults. Moreover, a lack of reduction of antioxidant capacity during rye bread baking was observed and this was almost three-fold higher in rye than wheat bread. Therefore, r