Dough fermentation with lactic acid bacteria has been extensively studied due to the associated health benefits and its effects on physical and rheology parameters in dough and bread. However, most of the studies rely on long fermentation times. The aim of this study is to evaluate the effect of short fermentation times (0 to 8 h) with Lactobacillus paracasei in rheology, physical and chemical properties on cassava dough and biscuits. Both storage modulus and loss modulus decreased as the fermentation times increased, down to 54,206.67 ± 13,348 and 17,453.89 ± 3691 Pa, respectively. Fermentation with L. paracasei influenced biscuit’s hardness and chemical properties, and gas cell sizes were increased notably. These results suggest that short fermentation times could be used to improve dough’s rheological characteristics.

PH-sensitive hydrogels are important soft biomaterials as they mimic biological organisms by altering their properties in response to small pH changes in biological fluids. In this work, novel chitosan (Cs) hydrogels were developed using an innovative dual curcumin (Cur) encapsulation system. Cur was loaded into poloxamer 407 micelles and incorporated into citric acid (CA) cross-linked Cs hydrogels using a central composite design. The hydrogels were characterized using Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), differential scanning calorimetry (DSC), rheological tests, and in vitro experiments, such as hemolysis and cytotoxicity assays. FTIR confirmed cross-linking between Cs and CA, while DSC suggested interactions between Cur-loaded micelles and the hydrogel matrix. Rheological analysis revealed gel-like behavior, with G′ consistently higher than G, and temperature influenced hydrogel properties. SEM showed a denser network when Cur-loaded micelles were incorporated, slowing Cur release. At physiological pH (7.4), 75% of Cur was released after 7 days, while 84% was released at pH 5.5, showing pH-responsive behavior. Cytotoxicity tests showed over 80% viability of VERO CCL-81 cells (0.2–20 ppm hydrogel). This dual-encapsulation system provides a simple and effective platform for loading lipophilic drugs into pH-responsive hydrogels.

Pleurotus ostreatus is an edible fungus with several functional compounds. Previous studies have shown that solid-state fermentation of Phaseolus vulgaris and Avena sativa with P. ostreatus improves their functional properties. Since bread is a highly consumed foodstuff, the objective of this work was to improve its nutritional and functional properties based on P. vulgaris and A. sativa grains biotransformed by P. ostreatus. Results showed that bread made with flour of solid-state fermented grains, provided a higher antioxidant capacity compared to bread made without fermented grains flour. The antioxidant capacity was maintained even after in vitro simulated digestion assays. Bioaccessible protein and fiber content results showed an increase compared to commercial breads. Fermented-flour bread showed lower hardness in its crumb, changed color, and had a good sensory acceptability. This makes these flours potential ingredients in the development of baking goods, making the bread a vehicle for nutrient delivery.