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Quality and chemical safety of wheat bread enriched with untreated, milled, and...

This study investigated the effects of untreated, milled, and fermented with Lactiplantibacillus plantarum No. 122 red lentils (Lens culinaris L.) on the quality and safety parameters of wheat bread (WB). The quantity (5, 10, 15, 20 and 25 %) and type of lentils added significantly influenced WB specific volume. Bread with 10 % of fermented non-milled (FNM) and 15 % of fermented milled (FM) lentils exhibited lo...

Evaluation of leaf extracts of Moringa oleifera Lam. On testosterone enanthate-...

Polycystic ovary syndrome (PCOS) is a multifactorial endocrinological and metabolic disorder that affects women of reproductive age. It is often associated with hyperandrogenism, obesity, anovulation, infertility and insulin resistance. In this study, the imminent efficacy of MoLP (Moringa oleifera leaf powder) and MoLE (M. oleifera leaf extract) in treating PCOS in female albino mice was explored. Female albin...

Enrichment of bread with powder from the aerial parts of purslane: effects on m...

As a widely consumed staple, bread serves as an excellent vehicle for incorporating plant-based ingredients with demonstrated health-promoting properties. This study evaluated the total phenolic content, antioxidant activity, mineral composition, sensory properties, and nutrient contribution of wheat bread enriched with 0%, 5%, 10%, and 15% purslane powder. Mineral content was determined using ICP-AES, phenolic...

Correction: Starkute et al. Characteristics of unripened cow milk curd cheese e...

Nutritional properties, antioxidant activity, and consumer acceptability of sou...

This study aimed at producing a sourdough bread supplemented with two marine algae powders of Ulva lactuca and Gelidium corneum at 2.5, 5, 7.5, and 10% (w/w, g/100 g DW) at the laboratory scale using mixed starters prepared with three lactic acid bacteria (LAB) combinations (LCS1, LCS2, and LCS3). The phytochemical composition, nutritional value, organoleptic properties, and acceptability of algae bread by cons...

Green lentil fortification of wheat bread: a strategy for quality improvement a...

This study aimed to assess how non-treated (N), milled (M), and with Lactiplantibacillus plantarum fermented (F) green lentils affect the quality and safety parameters, including volatile compound (VC) profile and acrylamide (AA) concentration, of wheat bread (WB). The overall acceptability (OA) of WB with 5, 10, 15, and 20% lentils, as well as with 25% the non-M F and N non-F lentils was similar to that of the...

The effectiveness of garlic extracts on biogenic amine formation by foodborne p...

Impacts of aqueous and ethanolic extracts of garlic were investigated in suppressing bacterial growth and biogenic amine (BA) formation by selected foodborne pathogens (Candida albicans, Salmonella paratyphi A, Escherichia coli and Staphylococcus aureus) and fish spoilage bacteria (Enterococcus faecalis, Photobacterium damselae and Pseudomonas luteola). The spread-plate method was used to monitor bacterial grow...

In vitro and in vivo exploitation of cell stress pathways using methanolic extr...

Various bioactive constituents present in plants are used to treat metabolic disorders linked to oxidative stress and obesity. Low-grade to chronic inflammation and IR are considered as main causes of obesity, which is strongly correlated with the prevalence and incidence of Type-2 Diabetes Mellitus (T2DM). In this study, the biological influence of Phlomis stewartii extracts was evaluated in vitro and in vivo ...

Sourdough microbiota in combination with bioengineering tools towards preparati...

Bovine colostrum, also known as “first milk” or “first food”, is produced by healthy mammary glands until the first 72 hours post-partum, after which it acquires the typical physicochemical, microbiological, nutritional and rheological characteristics of milk. Colostrum is composed of unique bioactive compounds, which are divided into two main classes: immunological (immunoglobulins, antibodies, proline-rich po...

Designing a multiepitope vaccine against the foodborne pathogenic bacteria List...

Background: Listeria monocytogenes, a Gram-positive bacterium, is a prominent foodborne pathogen that causes listeriosis and poses substantial health hazards worldwide. The continuing risk of listeriosis outbreaks underlies the importance of designing an effective prevention strategy and developing a robust immune response by reverse vaccinology approaches. This study aimed to provide a critical approach for de...