Growing interest in functional food ingredients has led to the exploration of pumpkin flour as a nutritional enhancer in wheat-based products. This study investigated the impact of pumpkin flour incorporation (0–20%) on soft wheat flour blends’ technological and bioactive properties. The comprehensive analysis included granulometric distribution, techno-functional properties (WHC, WAC, WAI, WSI, SP, OAC), pasting characteristics (RVA), gel texture (TPA), rheological behaviour (frequency sweeps), colour parameters, and bioactive compounds (TPC, DPPH, ABTS) in both water and ethanol extracts. Pumpkin flour addition systematically modified blend properties, with higher fine particle content (13.26% < 80 μm), enhancing water interaction capabilities (WHC increased from 2.52 to 3.56). Pasting behaviour showed reduced peak viscosity (2444.0 mPa·s to 1859.5 mPa·s) but enhanced gel structure stability, evidenced by increased storage modulus (112.7 Pa to 1151.0 Pa) and reduced frequency dependence. Colour parameters showed progressive darkening (L* 91.00 to 84.28) and increased yellow-orange intensity (b* 10.13 to 27.13). Bioactive properties improved significantly, with TPC increasing up to 0.57 mg/1 g DM and 0.34 GAE mg/1 g DM in water and ethanol extracts, respectively, accompanied by enhanced antioxidant activity. Pumpkin flour incorporation successfully enhanced both functional and bioactive properties of wheat flour blends, with particle size distribution and water interactions serving as fundamental determinants of technological functionality, while contributing to improved nutritional value through increased bioactive compounds.

Acrylamide formation in bread products poses health concerns, necessitating strategies to reduce its presence while maintaining nutritional value. This study investigated how different concentrations of pumpkin flour (Cucurbita maxima Plomo) and prolonged proofing times affect acrylamide content and bread characteristics. Composite bread samples were prepared with varying pumpkin flour shares (0–20%) to soft wheat flour using two proofing times (60 and 120 min). The study analyzed quality features, crust and crumb color, antioxidant activity, total polyphenolic content, reducing sugars, and acrylamide content of the resulting breads. Extended proofing (120 min) reduced acrylamide levels in the crust from 220 to 150 units in 20% pumpkin flour bread compared to 60 min proofing. Control bread showed the highest specific volume (2.40 ± 0.01 cm³/g) after 2 h of proofing, while 20% pumpkin flour addition decreased it to 1.69 ± 0.02 cm³/g. Initial hardness increased from 6.8 ± 1.5 N in the control to 14.3 ± 1.5 N in 20% pumpkin flour bread after 1-h of proofing. Water activity decreased from 0.966 ± 0.002 in the control to 0.945 ± 0.004 in 20% pumpkin flour samples with 2 h proofing. Optimal results were achieved with 5–10% pumpkin flour substitution combined with two-hour proofing, balancing improved nutritional properties and reduced acrylamide formation while maintaining acceptable bread quality parameters.

The utilization of food industry by-products represents a significant opportunity for developing functional foods. This study investigated the incorporation of Cucurbita maxima Plomo peel powder (PS) into wheat bread formulations to assess its potential as a valuable ingredient for bread-making. PS was incorporated into wheat flour at 1%, 10%, and 20% levels. The dough’s rheological properties were analyzed using Mixolab. Bread samples were evaluated for physical characteristics (volume, texture, colour), antioxidant properties (DPPH, ABTS, FRAP), and reducing sugar content. Analyses were performed on day 0 and after 7 days of storage. PS incorporation significantly modified dough rheology, with increased development time and enhanced protein stability. Bread volume decreased progressively with PS addition (from 195.5 cm³ to 109.8 cm³ at 20% PS). However, antioxidant activity increased substantially, particularly in the crust, with ABTS values rising from 2.37 to 10.08 TE μM/g DM in water extracts. Total phenolic content and reducing sugars showed significant increases across all PS concentrations. Storage studies revealed stable antioxidant properties but progressive textural changes, with hardness increasing from 6.83 N to 108.8 N at 20% PS after 7 days. While PS incorporation affects bread’s physical properties, the significant enhancement in antioxidant activity and phenolic content suggests its potential as a functional ingredient. The optimal incorporation level should balance technological properties with nutritional benefits.

This study aimed to evaluate the microbiota, phytochemical, antioxidant profile and DNA fingerprinting of Cabernet Sauvignon grapes from Slovakia and R. North Macedonia. There were used two samples of grape berries (one sample from Slovakia and one from Macedonia). Each sample was analyzed in triplicate. The bacteria were cultivated on Plate count agar (PCA), microscopic filamentous fungi were cultivated on Malt extract agar (MEA). MALDI-TOF MS Biotyper mass spectrometry was used for the identification of microorganisms (bacteria and yeasts) and microscopic filamentous fungi with manuals. DPPH method was used to determine of antioxidant activity of grape berries. Phytochemical and antioxidant profiles were evaluated in grape berries samples. Total genomic DNA was extracted from mature grapes by GeneJET Plant Genomic DNA Purification Kit. The number of bacteria was higher in the sample of Macedonian grape (4.13 log CFU.g^-1) in comparison to the grape from Slovakia as well as the number of yeasts was also higher in the Macedonian sample (2.57 log CFU.g^-1). Antioxidant activity of Slovak grape berries was 0.55 mg TEAC.g^-1 and of Macedonian grape, berries was 0.51 mg TEAC.g^-1. Total polyphenol content was higher in grape from Slovakia (0.81 mg GAE.g^-1) than in grape from Macedonia (0.77 mg GAE.g^-1), while total flavonoid content was 0.57 and 0.17 mg QE.g^-1 in Slovak grape and Macedonian grape, respectively. Total phenolic acid content was higher in the sample from Macedonia (0.40 mg CAE.g^-1) compared to the grape from Slovakia (0.24 mg CAE.g^-1). Total anthocyanin content was also higher in Macedonian grape (0.46 mg.g^-1) compared to the Slovak sample (0.05 mg.g^-1). The total polymorphism for all of the used primers of 87.5% was obtained for the Macedonian sample of Cabernet Sauvignon and 89.4% for the Slovak sample.

Background: The study aimed to evaluate the effect of incorporating liquid whey as a functional ingredient in yogurt supplemented with strawberries or aronia berries on the proximate composition, dietary mineral content and microbiological safety of freshly prepared yogurts. Methods: Yogurt was prepared using pasteurized milk, with 25% liquid whey added to the milk. Control products were simultaneously prepared without liquid whey and both were fermented for 3 hours before being supplemented with 12% strawberries or aronia berries. The analysis included pH, proximate composition (protein, fat, carbohydrates and ash) and dietary mineral content [iron (Fe), zinc (Zn), magnesium (Mg), calcium (Ca), phosphorus (P), sodium (Na) and potassium (K)]. Microbiological analysis was performed to assess the presence of Enterobacteriaceae, Listeria monocytogenes, Escherichia coli, yeast and mold. Result: The average pH of control and functional yogurts was 4.2 and 4.11 for aronia berries and 4.17 and 4.15 for strawberries. Functional yogurts had lower fat (2.08% for strawberry, 2.43% for aronia) and protein content (2.21% for strawberry, 2.28% for aronia) than control yogurts. Control yogurts had higher levels of Fe, Zn, Ca, P, Na and K, but differences were not significant. The Mg content in control yogurt with aronia berries (107.71 mg kg-1) differed from functional yogurt (84.29 mg kg-1). Enterobacteriaceae, E. coli and L.monocytogenes were not detected in the yogurt samples. Functional yogurts underscore the potential of liquid whey and fruit supplementation as functional ingredients, had a lower fat content, making them more appealing to consumers and remained safe for consumption throughout the storage period.

Aim: This study examined consumer awareness, attitudes, and purchasing habits regarding the pre-sence of acrylamide in bakery products, with a focus on understanding the level of knowledge and concern about this chemical in food. Methodology: A survey was conducted among 327 respondents, with 70.34% identifying as women and 29.66% as men. The majority were young adults aged 18 to 24, and 79.82% were from the Republic of North Macedonia. Results: Over half of the respondents (50.76%) were unaware of the presence of acrylamide in food products, and 30.3% were introduced to the topic through social media platforms. Most participants reported regularly purchasing bakery products, with bread being the most frequently bought item. A significant proportion (68.6%) purchased these products from supermarkets. While 33.03% of respondents expressed concern about acrylamide, 52.29% believed it could pose a health risk, and 42.51% were unsure. Trust in health organizations' information was generally high. Taste and ingredient quality were identified as the most important factors influencing product choices. A large majority (68.2%) considered the nutritional content of bakery products important, and 88.69% preferred products made with natural ingredients. Furthermore, 43.37% of the respondents actively avoided certain bakery products, and 20.18% specifically sought products with lower acrylamide content. Implications and recommendations: The findings highlight a clear demand for more information about acrylamide, with many respondents expecting support from national health authorities. This suggests a pressing need for increased public awareness and educational initiatives to address consumer concerns about acrylamide in food and its potential health risks. Most respondents expressed the need to obtain health information on acrylamide and expect support from state health agencies, which indicates the need to increase public awareness and education in this regarding acrylamide exposure and risks.