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In recent years, there has been an increasing interest in the use of gaseous ozone (O3) to promote the germination of edible seeds. While its ability to improve seedling vigor and stimulate germination is acknowledged, there has been limited research on the impact of gaseous O3 on the biochemical profile, including phenolic compounds (TPC) and antioxidant activity, of cereals, seeds, and their sprouts. The lack of information has led to the initiation of this study, which aims to assess the impact of ozone treatment duration at a concentration of 50 ppm 1 L min−1, ranging from 1 to 5 h, on the biochemical attributes of broccoli (Brassica oleracea), radish (Raphanus sativus), alfalfa (Medicago sativa) seeds, and sprouts, as well as wheat (Triticum aestivum) grains and sprouts. By optimizing O3 exposure parameters, including duration, this approach has the potential to serve as a valuable tool for enhancing the microbiological and nutritional quality of seeds and cereals. The findings revealed that O3 treatment generally had an adverse impact on TPC in seeds, cereals, and sprouts, resulting in a significant reduction in TPC post O3 treatment. Wheat grains, in particular, displayed the lowest TPC following ozone exposure, with an average decrease of 39.4% compared to the untreated sample. However, it is noteworthy that alfalfa seeds exhibited a positive response to 4 and 5 h O3 treatment, manifesting an average increase in TPC of 13.0% and 27.7%, respectively. In turn, broccoli, radish, and wheat sprouts displayed the lowest TPC, with values of 47.7%, 20.2%, and 18.0% lower than the control samples, respectively. This study revealed that plant responses to O3 exposure varied, and the effects of O3 treatment on TPC levels depended on O3 exposure time. Furthermore, the effect of O3 on the sugar content of the seeds, cereals, and sprouts varied among different plant types, with some showing an increase in content and others showing no substantial changes. This suggests that, depending on the type of seed, O3 may have both positive and neutral effects.

Lactobionic acid (Lba), an oligosaccharide aldonic acid, has demonstrated various health-promoting benefits and applications in diverse areas. Lba has been recognized for its multifunctional properties, such as metal ion chelation and calcium sequestration. This study aimed to evaluate the effects of supplementing the diet of early-laying hens with Lba (EXP group) on their performance and the physical–chemical properties, and nutritional quality of eggs. The 12-week study involved 700 Sonja breed hens per group, with the EXP group’s diet enriched with 2% of biotechnologically produced Lba, while the control group (CON) received no Lba supplementation. Lba supplementation influenced both the hen’s performance and egg quality, particularly in terms of egg production and fatty acid accumulation. Performance in the EXP group was significantly improved (p < 0.05), showing a 4.6–8.9% increase compared to the CON group at all experiment stages. Lba also promoted an increase in monounsaturated fatty acid (MUFA) content, particularly palmitoleic and vaccenic acids. Overall, Lba supplementation enhanced both the productivity of laying hens and the nutritional value of eggs during the early laying period.

In last decade, in scientific literature, various pulses dominate as raw material of new pasta development. The production of pulse pasta is complex technological process, generally based on extrusion technology. The aim of the study was to produce spaghetti-type pasta from Phaseolus vulgaris (variety unknown) and Phaseolus lunatus (variety Kontra). The recipes made with xanthan gum and corn starch as a binder, the optimal cooking time and water absorption capacity was determined. In the experiment, wheat semolina spaghetti was used as a control sample. Four types of spaghetti were prepared using a single-screw extruder, then dried in a rotary oven and stored until analysis. Pasta cooking properties have been determined. The obtained data were compared using t-test. There were significant differences between obtained spaghetti and control sample. The results confirm that beans can be used in pasta production.

An oat protein concentrate (OC1) was isolated from oat flour through starch enzymatic hydrolysis, by subsequent defatting by ethanol and supercritical fluid extraction (SFE) reaching protein concentrations of 78% and 77% by weight in dry matter, respectively. The protein characterisation and functional properties of the defatted oat protein concentrates were evaluated, compared and discussed. The solubility of defatted oat protein was minor in all ranges of measured pH (3–9), and foamability reached up to 27%. Further, an oat protein concentrate defatted by ethanol (ODE1) was extruded by a single screw extruder. The obtained extrudate was evaluated by scanning electron microscope (SEM), texture and colour analysers. The extrudate’s surface was well formed, smooth, and lacking a tendency to form a fibrillar structure. Textural analysis revealed a non-unform structure (fracturability 8.8–20.9 kg, hardness 26.3–44.1 kg) of the oat protein extrudate.

Oats are considered an exceptional source of high-quality protein. Protein isolation methods define their nutritional value and further applicability in food systems. The aim of this study was to recover the oat protein using a wet-fractioning method and investigate the protein functional properties and nutritional values among the processing streams. The oat protein was concentrated through enzymatic extraction, eliminating starch and non-starch polysaccharides (NSP), treating oat flakes with hydrolases, and reaching protein concentrations of up to about 86% in dry matter. The increased ionic strength from adding sodium chloride (NaCl) improved protein aggregation and resulted in increased protein recovery. Ionic changes improved protein recovery in provided methods by up to 24.8 % by weight. Amino acid (AA) profiles were determined in the obtained samples, and protein quality was compared with the required pattern of indispensable amino acids. Furthermore, functional properties of the oat protein, such as solubility, foamability, and liquid holding capacity, were investigated. The solubility of the oat protein was below 7 %; foamability averaged below 8%. The water and oil-holding reached a ratio of up to 3.0 and 2.1 for water and oil, respectively. Our findings suggest that oat protein could be a potential ingredient for food industries requiring a protein of high purity and nutritional value.

The complex of polysaccharides of the grain transforms during processing and modifies the physical and chemical characteristics of bread. The aim of the research was to characterize the changes of glucans, mannans and fructans in hull-less barley and wholegrain wheat breads fermented with spontaneous hull-less barley sourdough, germinated hull-less barley sourdough and yeast, as well as to analyze the impact of polysaccharides on the physical parameters of bread. By using the barley sourdoughs for wholegrain wheat bread dough fermentation, the specific volume and porosity was reduced; the hardness was not significantly increased, but the content of β-glucans was doubled. Principal component analysis indicates a higher content of β-glucans and a lower content of starch, total glucans, fructans and mannans for hull-less barley breads, but wholegrain wheat breads fermented with sourdoughs have a higher amount of starch, total glucans, fructans and mannans, and a lower content of β-glucans. The composition of polysaccharides was affected by the type of flour and fermentation method used.

Lactobionic acid is an innovative product obtained in the fermentation process of cheese or curd whey, and it has several beneficial properties. Therefore, it may have potential application in animal feeding. Currently, lactobionic acid is not widely used yet in feeding farm animals. Therefore, the aim of our study was to evaluate the effect of lactobionic acid (LBA) on pig growth performance and pork quality. Two groups of pigs (control and trial, 26 piglets each) were completed. The control group received compound feed, whereas the trial group’s feed was supplemented with LBA (0.17 kg per 100 kg of feed). Carcass weight and meat pH were determined. The subcutaneous fat layer S (mm) was measured. Lean meat content was determined using the SEUROP classification. Amino acids and fatty acids in pork were evaluated. The addition of LBA to pig feed significantly increased the live weight gain and slaughter yield of pigs, but the samples had a slightly thicker backfat layer. Results obtained showed higher concentration of amino acids in the trial group but slightly lower pork fat quality in the same group. Lactobionic acid has the potential for applications in pig feeding.

Legumes are not valued by all consumers, mostly due to the prolonged soaking and cooking process they require. This problem could be solved by preparing legume-based ready-to-eat snacks. In this study, the effect of two different dies (circular and star-shaped, with cross-sections of 19.6 and 35.9 mm2, respectively) on the physico-chemical properties, anti-nutritional compounds, and sensory features of extruded breakfast snacks was determined. Extruded products were obtained from 100% legume flours of red lentil, faba bean, brown pea, and common bean. The extrusion-cooking conditions were 2.5 g/s feed rate; 160 ± 1 °C die temperature; 16 ± 1 g/100 g feed moisture, and 230 rpm screw speed. Star-shaped extrudates showed a lower expansion ratio, degree of starch gelatinization, and water solubility index, as well as higher bulk density, hardness, crunchiness, and lightness (L*) values. The oligosaccharides showed non univocal variations by changing the die, whereas phytates did not vary at all. The extrudates from lentil flour (richer in fiber) were the least preferred by sensory panelists, due to their hard texture. However, the spherical extrudates were preferred over the star-shaped product. These results emphasize the possibility of improving the physico-chemical and sensory properties of legume extrudates by selecting a proper die.

Quinoa epitomizes the drive for healthier foods with ethnic concepts in developed countries, particularly among millennials. As a result, the popularity of quinoa as a gluten-free alternative has steadily grown over the last 20 years. Despite this, little is known about the impact of specific varieties on processed foods. The purpose of this study was to examine the impact of quinoa varieties (variety and content) on the mechanical and textural properties of buckwheat-based extruded pasta (spaghetti). Peruvian native (var. rosada taraco, kuchivila, negra collana, and mistura) and Latvian-grown (var. titicaca) varieties were independently incorporated to pasta between 5 and 20% (w/w). Pasta containing 20% quinoa var. negra collana, which presented the largest content of fiber and lowest content of saponin, was strongly associated to structural resilience (i.e., cohesiveness, firmness). Conversely, pasta containing 20% quinoa var. Titicaca appeared structurally weak (i.e., smooth). The addition of saponin-containing varieties to pasta (20%), such as rosada taraco and mistura, resulted in resilient structures with little effect on taste (incl. bitterness). Despite initial stability, pasta containing 20% quinoa var. kuchivila suffered heavy structural damage. In conclusion, the relationship of compositional, mechanical, and textural properties of pasta was strongly variety-dependent.