This research aimed to conduct a comparison of 8 different forms of brewery spent grain (BSG) on their polyphenolic content and antioxidant capacity as part of their potential as a functional food ingredient. The BSGs were dried until they reached a stable weight, grounded to pass through a 385 µm sieve and were vacuum packed in non-transparent packaging for further analysis. The results showed that BSG contained a high dietary fiber content which was dominated by a insoluble dietary fiber level of about 38.0–43.9% and a soluble dietary fiber content of about 3.9–9.6%. There were three groups of polyphenolic identified: flavan-3-ols, phenolic acids and flavonols at quantities of 362.1–1165.7 mg/kg, 65.8–122.5 mg/kg and 3.6–13.8 mg/kg, respectively. Antioxidant capacity was examined using an in vitro assessment: the 2,2′-Azinobis-(3-Ethylbenzthiazolin-6-Sulfonic Acid) (ABTS) capacity ranged from 0.086 to 0.241 mmol Trolox/100 g while the ferric reducing antioxidant potential (FRAP) capacity ranged from 0.106 to 0.306 µmol TE/100 g. In conclusion, BSG as a brewery waste can potentially be used as a functional food ingredient due to its properties. It is suggested that further studies are needed to explore BSG’s impact on the development of functional food products.

Oil mobility is a key determinant of stability in hazelnut‐based pastes, as it promotes oil separation, which in turn causes a greasy texture and increased susceptibility to oxidation. It is hypothesized that (1) grinding leads to the formation of agglomerates that immobilize oil and thus prevent oil separation and that (2) mixing disrupts these structures, resulting in destabilization and increased oil mobility. The understanding of the formation, process dependency, and functional relevance of agglomerates is limited by the lack of analytical methods for their detection. This study employed a multiscale analytical approach combining microscopic techniques (light microscopy and NMR diffusometry) for direct detection of agglomerates with macroscopic measurements (oil binding capacity, rheology, and oil separation during 4 weeks of storage) to reveal their function in nut pastes of increasing complexity: pure hazelnut pastes (100% w/w nuts), hazelnut–sugar pastes (70% w/w nuts and 30% w/w sugar), and nougat formulations. Grinding technologies (cutter, ball mill, and roller refiner) at two intensities were compared during the production of pure hazelnut and hazelnut–sugar pastes. Based on these results, nougat pastes were produced at laboratory and industrial scales using roller refining. Mixing conditions of nougat pastes were varied to evaluate the stability of agglomerates and its impact on oil mobility. Agglomerate structures were detected using microscopic techniques, depending on processing technology, intensity, and composition of hazelnut‐based pastes. In macroscopic tests, their presence was associated with enhanced oil immobilization and improved product stability. These findings demonstrate that oil mobility in hazelnut‐based pastes is strongly influenced by grinding and mixing conditions and highlight the relevance of a multiscale analytical approach to optimize processing for stable fat‐based products.

Gluten-free (gf) breads are often criticised for their sensory properties and unbalanced nutritional profiles. This study provides a comprehensive assessment of ten commercial gf baking mixtures and ten commercial gf breads, covering ingredient composition, declared and measured nutrient content, protein digestibility (PDCAAS), functional dough and bread properties, and sensory quality. Products were classified into four types based on crumb colour and formulation strategies. Protein digestibility was generally moderate to high (PDCAAS ≥ 0.70 for most products), but protein quantity in white and bright mixed breads remained low (1.60 ± 0.67% and 3.29 ± 0.96%, as consumed). Darker breads containing seeds achieved the highest sensory acceptance, especially for flavour, despite lower average bread volumes. Large deviations between declared and measured protein contents (up to ± 35%) were observed, reflecting inconsistencies in analytical methods and labelling practices in the gf bread market. Dough stickiness, bread firmness during storage, and gas retention varied widely between formulations, with fibre-rich compositions often showing reduced stickiness. All products met the Codex Alimentarius gluten threshold (< 20 ppm). The study identified ongoing formulation challenges in the development of gf breads and baking mixtures and provide a reference for product optimisation in protein enrichment, flavour improvement, and technological performance. Graphical Abstract The alternative text for this image may have been generated using AI.