Hemp is considered one of the potential novel crops for human and animal nutrition. This study aimed to determine the complete chemical composition of 29 different varieties of whole hempseeds. Fatty acid composition, amino acid profile, mineral composition, and cannabinoids content were also evaluated. All hempseed varieties were milled to obtain whole hempseed flour. Differences between hempseed varieties were significant (p < 0.05) for all measured parameters. Proximate composition results showed that crude protein and fat contents varied from 21.6–28.9% and 21.1–35.7%, respectively. Fatty acid profiles revealed that the three major fatty acids were linoleic acid (52.79–57.13%) followed by α-linolenic acid (12.62–20.24%), and oleic acid (11.08–17.81%). All essential amino acids were detected in all varieties, with arginine (12.66–17.56 mg/100 g protein) present in abundance, whereas lysine was limiting. Substantial differences were found in the mineral content, and potassium (509.96–1182.65 mg/100 g) and iron (5.06–32.37 mg/100 mg) were the main macro- and microminerals found. All cannabinoids were found in small traces and tetrahydrocannabidiol (THC) was only detected in five varieties. To conclude, the nutritional composition of hempseeds with hull makes them suitable to be added into the diets of humans or animals as a highly beneficial novel ingredient.

The influence of different extrusion parameters, including screw speed (250–750 rpm), feed rate (15–25 kg/h) and feed moisture content (15–25%), on the textural and color properties of spelt wholegrain snack products produced on a co-rotating twin-screw extruder with added betaine was investigated. In order to determine the relative influence of input variables in the artificial neural network (ANN) model, Yoon’s interpretation method was used, and it was concluded that feed moisture content has the greatest influence on L* values, while screw speed has the greatest influence on a* and b* values. The softest samples were obtained at the lowest moisture content. Sensory analysis was carried out on selected samples, and it showed that betaine addition did not intensify the bitter taste. The sample with the largest expansion exhibited the lowest hardness and chewiness before and after immersion in milk, and this sample is the most suitable for enrichment with betaine.

For the development of a high-quality functional bread, it is of crucial importance to find a compromise between improving the functional value of the product and impairing its quality. Therefore, the primary aim of this work was to define the effects of carob pulp powder (CP; 10–20% on flour basis) on the rheological behavior of dough and quality parameters of bread. The introduction of CP caused a major increase in dough resistance to extension while significantly decreasing dough extensibility, resulting in a lower volume with a denser crumb structure of the obtained bread samples. The negative effects of the CP on the dough and bread characteristics were partially compensated by the addition of dry sourdough (DS) as an improver at the level of 5–10% (flour basis). It was determined that by combining 15% CP and 10% DS, bread of very good sensory quality can be produced. The content of total dietary fiber (6.48 g), Mn (0.76 mg) and Cu (0.21 mg) per 100 g of the mentioned bread was sufficient for the nutritional claims “high in fiber”, “high in manganese” and “source of copper”. The obtained bread had a content of total phenols 10 times higher than the control and 5.5, 12 and 26 times higher antioxidant activity determined by FRAP, DPPH and ABTS tests, respectively. Moreover, microbiological tests confirmed the durability of the bread with 15% CP and 10% DS of up to seven days. Therefore, carob pulp powder can be successfully applied in the production of bread whose characteristics are adapted to modern trends in nutrition.

For the development of a high-quality functional bread it is of crucial importance to find a compromise between improving the functional value of the product and impairing its quality. Therefore, the primary aim of this work was to define the effects of carob pulp flour (CF; 10-20% on flour basis) on rheological behavior of dough and quality parameters of bread. Introduction of CF caused a major increase in dough resistance while significantly decreasing dough extensibility, resulting in lower volume with denser crumb structure of obtained bread samples. The negative effects of CF on dough and bread characteristics were partialy compensated by the addition of dry sourdough (DS) as an improver in the amount of 5-10% (flour basis). It was determined that by combining 15% CF and 10% DS bread of very good sensory quality can be produced. The content of total dietary fiber (6.48 g), Mn (0.76 mg) and Cu (0.21 mg) per 100 g of mentioned bread was sufficient for the nutritional claims: "high in fiber", "high in manganese" and "source of copper". Obtained bread had 10 times higher content of total phenols and multiple times higher antioxidant activity compared to the control. Moreover, microbiological tests confirmed the durability of bread with 15% CF and 10% DS up to seven days. Therefore, carob pulp flour can be successfully applied in the production of bread, which characteristics are adapted to modern trends in nutrition.

This study explores the potential valorization of blackberry seed oil cake (BBSOC), a by-product of cold-pressed blackberry seed oil (Rubus fruticosus L.), as a nutritionally valuable material with aflatoxin B1 (AFB1) adsorption properties. The chemical and mineral composition, polyphenols, and antioxidant activity of BBSOC flour were assessed. BBSOC was found to be a significant source of fiber (62.09% dry weight) and essential minerals such as Fe (123.48 mg/kg), Mg (1281.40 mg/kg), K (3087.61 mg/kg), and Ca (1568.41 mg/kg). The high polyphenol content, especially ellagic acid, highlighted its biologically active potential. Moreover, BBSOC demonstrated effective biosorption of AFB1 under in vitro conditions at 37 °C, with adsorption efficiencies of 85.36% and 87.01% at pH 3 and 7, respectively. Characterization techniques including SEM, FTIR analysis, Boehm titration, and pH zero charge determination confirmed its AFB1 adsorbing properties. This valorization process reintroduces a secondary product into the food chain, supporting the circular economy and zero-waste concepts. Thus, BBSOC is nutritionally rich and effective in AFB1 biosorption, presenting potential applications as a food or feed additive.

The sugar industry is facing problems with high amount of molassigenic metal ions remained after the purification step in sugar juice. In this investigation the application of unmodified sugar beet pulp as a weak monofunctional cation-exchange biosorbent for molassigenic metal ions (Na⁺, K⁺ and Ca²⁺) removal from the alkalized sugar juice was studied. The batch biosorption experiments were performed at temperature (70 °C) and pH (10.5) of alkalized sugar juice similar to industrial conditions. The highest removal efficiency was noticed for divalent Ca²⁺ (30.2%), while monovalent Na⁺ and K⁺ ions were removed with 10.9 and 9.1% efficiency, respectively. Biosorption equilibrium was established in 90 min for all tested metals. Sugar beet pulp characterization from the perspective of cation-exhange material was conducted. The structure of the biosorbent and an insight of the functional groups were also characterized by scanning electron microscopy and Fourier transform infrared spectroscopy. The biosorption data were analyzed using four non-linear kinetic (pseudo-first order, pseudo-second order and Elovich) and diffusion models (Weber-Morris). The time course data of biosorption processes fitted well to the pseudo-first and the pseudo-second-order kinetic models indicating ion-exchange and chemisorption as dominant mechanisms for metal ions removal from the alkalized juice. HNO₃ as a desorption reagent showed the highest average molassigenic metal ions desorption efficiency (54.4%). Utilization of sugar beet biomass as cation-exchange material imposes as a potential solution for more successful sugar juice purification.