Acta Universitatis Cibiniensis. Series E: Food Technology Feed

Exploring the Influence of Wood Chips on the Aroma Complexity of Apple Brandies

Mon, 09 Feb 2026 00:00:00 GMT

Wooden barrels are traditionally used for aging alcoholic beverages. We decided to use different types of wood chips (pear, cherry, walnut, medium roasted oak and heavily roasted oak) to improve flavor of apple brandies obtained from Rubin cultivar. Our research proved that aging brandies with wood chips could result in alcoholic beverages with an interesting flavor. Moreover, obtained results would provide guidance on adjusting the flavor of brandies during aging. Esters, particularly methyl and ethyl esters, were found to be dominant compounds in the brandies, with some (e.g. isopropyl acetate, ethyl propanoate) present in the brandies before aging and others likely developed during aging with specific wood types, such as methyl pentanoate. Brandies aged with cherry chips displayed the most diverse profile of volatile compounds, while those aged with roasted chips showed higher concentrations of certain higher alcohols and other compounds e.g. 1-tetradecanol (31.2 mg/L), 5-methyl-2-furancarboxaldehyde (100.1 mg/L) and benzeneacetalde-hyde (22.1 mg/L). Additionally, some terpenes were detected exclusively in brandies aged with wood chips, e.g. citral, limonene, geraniol, β-citronellol, linalool, α-copaen-11-ol. Sensory analysis revealed that brandies aged with cherry and heavily roasted chips received the highest overall ratings, characterized by descriptors including pleasant, sweet, floral, clove, citrus, and intensely apple. The aroma profile of brandies aged with roasted oak chips was attributed to various aromas associated with roasting and maturation processes, such as woody, coconut, burnt sugar, and buttery notes.

Impact of Nitrogen Fertiliser Application on the Grain Quality of Selected Winter Wheat Cultivars Used for Malt Production

Mon, 09 Feb 2026 00:00:00 GMT

The nitrogen fertilisation used and the wheat cultivar significantly affect grain quality, determining its suitability for use in malting and brewing. Nitrogen fertilisation at a dose of 60 and 80 kg N.ha−1 used in 3-year field experiments had a positive effect on total protein content (10.6% dry matter and 11.2% dry matter, respectively), grain uniformity (84.8% and 85.9%, respectively) and germination capacity (94.8% and 95.1%, respectively). The average grain moisture content at harvest was 13.8%, while the bulk density of the grain was 68.4 kg.hl−1. In canopy experiments, the average total protein content in wheat grain was 12.18% dry matter, germination capacity was 92.75%, and average grain uniformity was 75.45%. Based on the results obtained in field and canopy experiments, a nitrogen fertiliser dose of 60 and 80 kg N.ha−1 and the Elixer, Gimantis and Rockefeller varieties are recommended for the production of winter wheat for malting and brewing purposes.

Evaluation of the Feasibility of Coffee Variety Classification from Bean Images Using Convolutional Neural Networks

Mon, 09 Feb 2026 00:00:00 GMT

The study evaluates the feasibility of classifying Arabica and Robusta coffee beans using convolutional neural networks (CNNs). A custom CNN model (CNN_Coffee_Classifier) was developed and its performance was compared to that of three state-of-the-art architectures: MobileNet, ResNet50, and ResNet101. The models were trained both from scratch and using transfer learning on a dataset comprising 495 standardized images. The aforementioned dataset was derived from both public repositories and original photographs. Given the limited number of images in the training set, the models were trained using 10-fold cross-validation to ensure robust results. The custom CNN demonstrated an average accuracy of 75% (with 95% confidence interval of [0.68, 0.83]), while models employing transfer learning - particularly ResNet101 - exhibited superior performance, achieving up to 95% accuracy (with 95% confidence interval of [0.92, 0.96]). The findings substantiate the hypothesis that CNNs, particularly when integrated with transfer learning, provide a robust methodology for automated coffee variety classification, even when operating with a modest dataset.

Chemical and Mechanical Properties of Japanese Quince (Chaenomeles japonica (Thunb.) Lindl.) Exposed to the Ozone During Cold Storage

Mon, 09 Feb 2026 00:00:00 GMT

This study analysed the effect of applying gaseous ozone for 15 and 30 minutes on mechanical and chemical properties of six Japanese quince variety. Among the tested varieties, Gold Calif demonstrated superior mechanical durability, as it required the highest levels of force and energy to puncture and underwent the most substantial deformation. Extended storage of quince fruits for 60 days resulted in a marked decline in vitamin C levels, with an average reduction of 19.8%. Notably, the Rasa variety retained the greatest concentration of vitamin C, measuring 120.29 mg·100 g⁻¹. Exposure to gaseous ozone significantly boosted the total phenolic compound content; a 30-minute treatment led to a 6.2% increase when compared to untreated, fresh samples. After two months of storage, phenolic levels dropped by 6.5% relative to the initial fresh fruit values. Additionally, Japanese quince fruits exposed to ozone for 30 minutes exhibited enhanced antioxidant properties, reflected by a 5.8% rise in DPPH activity and a 5.5% increase in FRAP values over non-treated fruits. On the basis of the study, gaseous ozone can significantly influence chemical composition, increasing the mechanical resistance and health-promoting value of fruits.

Enhancing Pork Casing Yield with Phosphoric Acid: A Cost-Reduction Approach in Calabrian Sausage Production

Mon, 09 Feb 2026 00:00:00 GMT

Sausages, one of the oldest forms of meat processing, rely heavily on the quality of casings to achieve desired texture, appearance, and stuffing efficiency. This study aimed to improve the hydration process of natural pork casings for Calabrian sausage production by employing phosphoric acid as a substitute for trisodium phosphate dodecahydrate. Key quality control tools, including the Ishikawa diagram, 5W1H tool, and PDCA cycle, were utilized to identify and address production inefficiencies. The implemented modifications led to significant advancements: stuffing yield increased from 0.87 to 1.0 kg/m over seven months, surpassing the recommended standard of 0.91 kg/m, and casing consumption decreased by 10.39%. These improvements not only enhanced operational efficiency but also reduced casing costs by 10.37%. The findings confirm the viability of phosphoric acid as an effective, cost-efficient alternative in the hydration process, paving the way for improved sausage production standards.

Effects of Chia Seed on Fermentation and Antioxidant Activity of Goat Yogurt

Mon, 09 Feb 2026 00:00:00 GMT

Goat milk is considered a valuable alternative to cow milk due to its high digestibility, rich nutrient profile, and lower allergenicity. However, its consumer acceptability is limited by the presence of specific flavor compounds, such as caprylic, decanoic, and hexanoic acids. This study aimed to enhance the flavor and nutritional value of fermented goat milk through the incorporation of a Direct-Vat-Set (DVS) starter culture and chia seeds. Through a single-factor experimental design, we investigated the effects of fermentation time, chia seed particle size, inoculation level of the DVS starter culture, and concentration of chia seed powder on the antioxidant activity (measured by DPPH radical scavenging ability and ferric ion reducing antioxidant power), acidity, and pH of the product. The results demonstrated that fermentation at 42 °C with the addition of 1% 60-mesh chia seed powder and an inoculation level of 0.004% DVS culture significantly enhanced the product flavor, shortened the fermentation time, and boosted the antioxidant activity of the goat yogurt.

Physicochemical and Sensory Qualities of Gluten-Free Cookies Made from Biofortified Yellow Maize Flour Supplemented with Brachystegia eurycoma flour

Mon, 09 Feb 2026 00:00:00 GMT

Recent research has focused on enhancing the overall quality of gluten-free products. This study evaluated the physicochemical properties of biofortified yellow maize flour (BMF) supplemented with Brachystegia eurycoma flour (BEF) at varied amount (2.5, 5, 7.5 and 10 %), and sensory qualities of their gluten-free cookies. Sodium carboxyl methylcellulose (SCMC) served as reference hydrocolloid while refined wheat flour cookies served as reference cookies. The addition of BEF significantly (p < 0.05) decreases the functional properties (bulk density, water absorption capacity, soluble sugar and amylose content) of BMF. BMF blends has higher (p < 0.05) pasting properties than the 100% BMF except the pasting temperature. Among all the flour samples, 100% BMF has the highest level of crude protein (12.78±0.08 %) and fiber (2.94 ± 0.12 %) but the lowest total carbohydrate (74.76 ± 0.14 %). The cookies made from 100% RWF have the lowest value for appearance (7.2 ± 1.02) and color (7.2 ± 0.75) and 2.5%BEF-97.5% BMF cookies have the highest over acceptability value (8.40 ± 1.20). Hence, the physicochemical properties of BMF as well as their cookies sensory qualities can be enhanced by supplementing with BEF.

Addition of Pine Shoots on the Different Stages of Beer Production Process – Influence on the Physicochemical and Sensory Analysis

Mon, 09 Feb 2026 00:00:00 GMT

In recent years, growing consumer interest in craft beers has encouraged the industry to search for new raw materials that can enhance beer’s sensory profile. The aim of the study was to investigate the effect of pine shoots addition on the physicochemical and sensory profile of beer. The shoots were added at the different stages of wort production (at the beginning and end of the boiling), and during the fermentation, in two doses (15 and 30 g/L). As a control sample, beer produced without the addition of pine shoots was used. The worts and resulting beers were analyzed regarding their extract and alcohol content, pH, titratable acidity, color, metal ion and carbohydrate content. Additionally, the resulting beers underwent sensory evaluation. Introducing pine shoots at different stages of beer production significantly affected some of the physicochemical parameters of resulting beers. Regarding the sensory characteristics, beers produced with a lower dose of shoots (15 g/L) were preferred. Among the variants, beers produced with the addition of shoots during the fermentation, and at the beginning and end of boiling were rated the best.

Effect of Nutrients on the Growth of Selenium-Enriched Lacticaseibacillus rhamnosus L20

Mon, 09 Feb 2026 00:00:00 GMT

Selenium-rich probiotics have the dual role of selenium and probiotics, and show great development potential in dairy products. Using Lacticaseibacillus rhamnosus L20 as the experimental strain, the effects of sodium selenite concentration and fermentation time on the growth and selenium conversion rate of L. rhamnosus L20, as well as the effects of carbon and nitrogen sources, prebiotics and inorganic salts on its growth were studied. The results showed that the appropriate sodium selenite concentration and fermentation time were 20 μg/mL and 16 h, and its selenium conversion rate and viable count were 88.83% and 2.34×108 CFU/mL, respectively. Carbon sources (glucose and lactose), organic nitrogen sources (soy peptone and beef extract), inorganic nitrogen sources (urea and Triammonium citrate), prebiotics (galactooligosaccharides and inulin) and inorganic salts (dipotassium hydrogen phosphate and sodium acetate) were beneficial to the growth of L. rhamnosus L20, and its dry weight was greater than 1.95 g/L, which provides a reference for further optimization of the proliferation culture medium of L. rhamnosus L20.

Production of Beers with the Addition of Functional Plants

Mon, 09 Feb 2026 00:00:00 GMT

As the beer market diversifies, novel types of beers are appearing. An interesting possibility is the use of functional plant materials, which may improve physicochemical properties of beers and contribute to creating a beverage with intriguing sensory qualities. The aim of this study was to evaluate the contribution of selected plant additives to the physicochemical and sensory profile of beer. The study was conducted on brewers’ wort with aniseed fruit, rosehip, cistus, moringa oleifera, Jerusalem artichoke, and ashwagandha at two doses (0.1% and 0.2%). A beer without any additions was used as a control sample. The weight changes of beers during fermentation were analyzed. Alcohol content, real extract, free amino nitrogen, titratable acidity, color, pH, and sensory analysis were performed on the produced beers. The highest alcohol content was obtained in beers with Jerusalem artichoke (0.2%), while the lowest was found in a beverage with ashwagandha (0.2%). Beers with evaluated ingredients were characterized by a lower titratable acidity, compared to the control sample. The sensory analysis revealed that the beers with Jerusalem artichoke (0.2%) and moringa leaves (0.2%) found the greatest approval among panelists.

The Impact of Aging on the Quality of Meat from Red Deer (Cervus elaphus L.) Hinds Following Frozen Storage

Mon, 09 Feb 2026 00:00:00 GMT

The impact of aging on the quality of meat (longissimus thoracis et lumborum muscle) from red deer hinds, stored in a frozen state, was analyzed in this study. The muscles were cut out from 10 half-carcasses of hunter-harvested hinds aged 4-6 years. Each muscle was divided into portions 1 and 2. Portion 1 was further subdivided into four samples (0, 3F, 6F, and 9F). Samples 0 were subjected to analyses, and the remaining samples were vacuum-packaged, frozen, and stored at a temperature of -26oC for three, six, and nine months. Portion 2 of the muscle was vacuum-packaged and stored at a temperature of 2oC for 10 days. Next the muscle was unpackaged and divided into four samples (10A, 3AF, 6AF, and 9AF). Samples 10A were subjected to analyses, and the remaining samples were vacuum-packaged, frozen, and stored at a temperature of -26oC for three, six, and nine months. Aging prior to freezing resulted in a significantly higher content of water-soluble nitrogen compounds and non-protein nitrogen compounds in muscle samples, their higher water-holding capacity, lighter color, and higher tenderness. The color of these samples was also characterized by a lower contribution of redness (a*) and a lower chroma (C*) value, compared with unaged and frozen samples, and by lower taste desirability after nine months of storage. Due to the specific characteristics of the experimental materials, the results of this study should be validated in terms of repeatability, including under different freezing-thawing conditions.

Comparison of the Sensory Quality, Image Textures and Color Parameters of Black Chokeberries Dried in a Frozen State by Simultaneous Osmo-Microwave-Vacuum Drying Using Different Osmotic Solutions

Mon, 22 Sep 2025 00:00:00 GMT

Black chokeberry is considered one of the most important superfoods. However, the availability of fresh fruit is seasonal. To ensure consumption throughout the year, chokeberry requires processing. This study was aimed at developing an innovative osmo-microwave-vacuum drying of frozen chokeberries using various osmotic solutions, including sucrose solution, and sucrose substitutes, such as xylitol, fructo-oligosaccharides (FOS), trehalose, maltitol, and erythritol solutions. The sensory attributes, image textures, and color parameters of dried samples were compared to select osmotic solutions other than sucrose ensuring the highest quality of dried chokeberries. Fruit sample dried using FOS solution was characterized by the best and harmonized overall quality with 7.9 points on a linear scale from 0 to 10, followed by chokeberries dried using sucrose solution (7.6) and xylitol solution (7.4). Black chokeberries dried using xylitol and FOS solutions were the most attractive in terms of external appearance with 8.6 and 8.4 points, respectively. Furthermore, chokeberries osmo-microwave-vacuum dried using the FOS solution had the most intense fruity smell (5.1), the most pleasant overall aroma (7.2), the hardest flesh texture (3.8), and were glossy (9.2) and crunchy (8.0) with a long and loud sound while biting. Chokeberries dried using FOS solution were characterized by no statistically significant changes in image textures XHMean, YHMean, and ZHMean after drying and the slightest changes in textures RHMean, GHMean, and BHMean compared to raw material. Considering all color parameters L*, a*, and b*, the determined color difference (∆E) was the smallest for black chokeberries dried using FOS solution (1.03) and xylitol solution (1.74). Therefore, FOS and xylitol solutions were selected as the most appropriate for osmo-microwave-vacuum drying of black chokeberries.

Physicochemical, Nutritional and Bioactive Qualities of Yoghurt Produced by Enriching Whole Milk with Mango Pulp

Mon, 22 Sep 2025 00:00:00 GMT

Mango (Mangifera indica L.) pulp is rich in minerals, vitamins, phytonutrients and bioactive compounds. In this study yoghurt was prepared from blends of whole milk and mango pulp. The chemical composition, vitamins, phytonutrients and antioxidants were evaluated using standard methods. Sensory qualities were evaluated using a 9-point hedonic scale carried out by 20 semi-trained panelists. Statistical analysis was carried out using SPSS, version 25.0 software. The results showed that samples supplemented with mango pulp had better sensory qualities and overall acceptability. In addition, yoghurts with the blends of mango pulp and whole milk had improved phytonutrients, vitamins and antioxidants. The physicochemical properties of the yoghurt with and without mango pulp were within the acceptable standards for yoghurts. Microbial analysis showed that all the samples were microbiologically safe for consumption. Therefore, yoghurt made from blends of milk and mango pulp had better nutritional and physicochemical properties, and it is also safe for consumption.

Use of Green Powders as Ingredients in Functional Beverages

Mon, 22 Sep 2025 00:00:00 GMT

The aim of this study was to compare the quality of soft drinks with the addition of powderd chlorella, barley grass, wheatgrass, kale, matcha, Moringa oleifera leaves. The levels of ash, pH, total polyphenols (TPC), total flavonoids (TFC), individual phenolic compounds, chlorophylls, carotenoids, and antioxidant activity (ABTS, DPPH) were determined before and after pasteurization. Turbidity and colour parameters (L*, a*, b*, C*, ho) were analysed. The drinks averaged 48.9 mg of TPC, 16.37 mg of chlorophylls, and 4.33 mg of carotenoids, per 100 ml of fresh weight. The antioxidant activity per ml averaged 16.72 µM Trolox (DPPH) and 103.41 µM Trolox (ABTS). Gallic acid was present in the highest amount (103-228.11 mg/L) in beverages containing matcha before pasteurization. The matcha - containing drinks also had the highest antioxidant activity, and their turbidity was the highest. The drinks were characterized by values of parameter a* in the range -1.67÷1.78, and parameter b* in the range 3.21÷27.78. Pasteurization significantly reduced the level of analysed components and deteriorated the parameters of colour and turbidity. In conclusion, green powders can be used as an ingredient in beverages to create new products with antioxidant properties.

Characterization of Some Quality Attributes of Cassava Starch-Mushroom Blends and its Cooked Paste

Mon, 22 Sep 2025 00:00:00 GMT

Using cassava starch–mushroom flour blends and their respective cooked pastes, this study investigated the quality characteristics. Cassava starch and mushroom were converted into flour, mixed in different proportions and a D-optimal mixture design was used to obtain nine experimental formulations. The standard methods were used to determine the chemical composition, functional properties and pasting nature of the blends. Cooked pastes were also determined for colour and sensory qualities. Statistical analysis was applied using SPSS version 21.0, significance tested at p ≤ 0.05 through ANOVA and Duncan’s multiple range test. The values indicated that moisture content was between 2.74% and 8.43%, while crude fat was between 1.24% and 1.88%, ash between 2.18% and 2.96%, protein between 4.18% and 7.35%, fibre was between 2.06% and 3.14%, and total carbohydrate varied between 78.76% and 87.62%. Amylose and amylopectin contents were varied from 20.64%-28.22% and 71.79%-79.35%, respectively. Notable levels of (p < 0.05) were found in functional and pasting properties with increasing levels of mushroom flour. Colour analysis of the cooked pastes showed values ranging from 51.50–58.56 (lightness), 4.28–4.70 (redness), 2.95–8.50 (yellowness), and 41.44–48.50 (browning index). Although the cooked paste made from 100% cassava starch had the highest overall acceptability, the blend with 90% cassava starch and 10% mushroom flour was also rated as acceptable. The findings suggest that incorporating up to 10% mushroom flour into cassava starch can enhance the nutritional makeup of the product without adversely affecting its sensory appeal.

Kefir Direct-Vat-Set Starter Producing Peptides with Angiotensin-Converting Enzyme Inhibitory and Antioxidant Activities: Formulation Optimization and Stability Evaluation

Mon, 22 Sep 2025 00:00:00 GMT

Kefir is a healthy beverage, however, traditional kefir cannot be commercially produced on a large scale due to the inconvenience of production, as well as the diversity and instability of microorganisms in kefir grains. The focus of this study is to develop a functional Direct-Vat-Set (DVS) kefir starter for commercial production. Through formulation experiments, a blend comprising five fermentation strains was determined, including 10% Lactobacillus helveticus KM1, 25.8% Limosilactobacillus fermentum M3, 23.4% Kluyveromyces lactis Y5, 18.4% Lactiplantibacillus plantarum Lp69, and 22.4% Lacticaseibacillus casei L61. Using an inoculation rate of 2.5% and fermenting at 24 °C for 23 h, the kefir exhibited a DPPH free radical scavenging rate of 79.76 ± 0.65%, an ACE inhibition rate of 78.52 ± 0.52%, and sensory evaluation scores of 65.75 ± 0.77. Subsequently, the inoculation rate was optimized to 0.9% to enhance cost-effectiveness and improve sensory perception. Throughout the storage process, the kefir maintained favourable functional properties and exhibited a gradual improvement in sensory evaluation scores.

Effect of Curculigo pilosa on Groundnut-Based Snack (Kulikuli): Antioxidant, Antihyperglycemic, Nutritional and Elemental Properties

Mon, 22 Sep 2025 00:00:00 GMT

Functional foods consumption is gradually becoming a model in the contemporary society. Curculigo pilosa (CP) rhizome is traditionally used in the preparation of food and treatment of diabetes mellitus. This study evaluated the antioxidant, antihyperglycemia, nutritional and elemental properties of CP-fortified groundnut-based snack (Kulikuli). The snacks were prepared by partially substituting groundnut paste with CP flour at different levels (1, 2, 3 and 4%) and were assessed for their antioxidant, bioactive, nutritional properties as well as the inhibitory properties on amylase and glucosidase. The result revealed a significant (p < .05) enhancement in the snacks’ phenolics and flavonoid contents upon supplementation. The DPPH and ABTS scavenging potential as well as total antioxidant capacity were increased as proportion to CP significantly (p < .05). The fiber, ash, and the carbohydrate contents were increased significantly (p < .05) while the fat and moisture contents reduced significantly (p < .05) compared to the control Kulikuli. Sodium, potassium, phosphorous, iron, manganese and selenium were found to increase with increased level of supplementation with CP. Phytochemicals (saponins, tannins, phytate, and oxalate) were also found to increase significantly (p < .05). However, the glycemic index was reduced and ability of the fortified samples to inhibit amylase and glucosidase were significantly (p < .05) enhanced. Sensory evaluation showed that Kulikuli supplemented with CP are well accepted. The results suggested that Curculigo pilosa may serve as prominent ingredient in the production of functional groundnut-based snack with antioxidant and antihyperglycemic properties.

Application of Imaging Technology and Machine Learning to Assess the Behavior of Parthenocarpic and Non-Parthenocarpic Cucumber Cultivars Under Lacto-Fermentation

Mon, 22 Sep 2025 00:00:00 GMT

The behavior of parthenocarpic and non-parthenocarpic cucumber during lacto-fermentation may be different. The research material consisted of two parthenocarpic cucumber cultivars ‘Malika’ F1 and ‘Magellan’ F1 and two conventional non-parthenocarpic cucumber cultivars ‘Zefir’ and ‘Ikar’. Raw material was subjected to spontaneous lacto-fermentation for 56 days and changes in cucumber flesh were assessed after selected periods of the process using texture features from images acquired using a flatbed scanner. The machine learning models based on image textures were built to discriminate raw material (0 days) and samples lacto-fermented for 3, 7, 10, 14, 28, and 56 days. For parthenocarpic cucumbers, an average accuracy of up to 88.0% for a model built based on selected image textures using Cubic SVM was obtained for ‘Malika’ F1 and 91.3% (Cubic SVM) for ‘Magellan’ F1. Whereas in the case of non-parthenocarpic cultivars, an average classification accuracy of 95.4% (Medium Neural Network) was observed for ‘Zefir’ and 93.1% (Cubic SVM) for ‘Ikar’. The greatest differences between individual samples were found in the case of non-parthenocarpic cucumber. An accuracy of 100% was determined for raw material and samples after 3 and 56 days of lacto-fermentation for both non-parthenocarpic cultivars. In the case of parthenocarpic cucumber cultivars, only raw material was correctly distinguished from lacto-fermented samples in 100%. The developed approach can be used in practice to determine the effect of lacto-fermentation on cucumber flesh in an objective and non-destructive manner and to select the most desirable cultivars for this process.

Powdered African Baobab (Adansonia digitata L.) Fruit as a Functional Component of Gluten-Free Bread

Mon, 22 Sep 2025 00:00:00 GMT

The study examined the impact of powdered African baobab (Adansonia digitata L.) on starch-based dough and gluten-free bread. Starch was partially replaced with baobab powder at 5%, 8%, and 11%. Rheological properties of the dough and bread’s physical and sensory qualities were analysed. The replacement had little effect on dough behaviour, though a slight increase in structural weakening at higher oscillation frequencies was observed. The additive caused a minor decrease in loaf volume but did not affect crumb structure. Baobab enrichment darkened the bread, reducing the whiteness index and increasing the browning index, which improved sensory acceptance of crumb colour. The best-rated sample contained 5% baobab. However, baobab negatively affected texture, increasing hardness and reducing springiness and cohesiveness, with these changes intensifying during storage. The aging process was confirmed by rising enthalpy values of retrograded amylopectin, correlating with increasing crumb hardness. Despite some textural drawbacks, baobab enrichment enhanced the bread’s colour appeal. The study suggests that a 5% baobab addition offers the best balance between improved sensory properties and acceptable texture in gluten-free bread formulations.

Probiotic Fortified Foods - Current Problems and Threats

Mon, 22 Sep 2025 00:00:00 GMT

Natural fermented foods is one of the basic components of the human diet worldwide due to its high safety and many health benefits. However, now probiotic - fortified foods is becoming increasingly important but the use of probiotics in food production is associated with many challenges. It is crucial to ensure adequate viability of probiotic strains in the food product and later in various sections of the human gastrointestinal tract. Probiotics are exposed to numerous stress factors that depend on the food matrix, production and storage conditions. The article describes factors that can affect the viability of probiotics, e.g. temperature, drying conditions, aw, oxygen level, chemical additives, pH, titratable acidity, the probiotic strain and its interactions with the natural microflora of the food product, and others. Various methods of their protection were also analyzed. Attention was paid to microencapsulation of probiotics with protective factors or prebiotics in various chemical matrices as well as freeze-drying and spray-drying.