This study investigates the effect of extended rye scald fermentation times (12–48 h) on its biochemical properties and rye bread’s nutritional and sensory qualities. Traditional rye bread production in Latvia involves prolonged fermentation with lactic acid bacteria (LAB), a process that influences the bread’s acidity, sugar content, and concentrations of organic acids, fructans, and phytates. Scald fermentation was analyzed at intervals of 0, 12, 24, 36, and 48 h to monitor microbial activity, particularly LAB population dynamics. Organic acids and sugar profiles were analyzed using HPLC, while phytic acid and fructan concentrations were determined using the Phytic Acid Assay Kit (K-PHYT) and Fructan Assay Kit (K-FRUC). Sensory evaluation assessed attributes including aroma, sour and sweet taste, stickiness, and floury aftertaste. A rapid pH decrease and increased total titratable acidity (TTA) after 12 h confirmed scald’s suitability as a substrate for Lactobacillus delbrueckii metabolism. Lactic acid content increased 13.8-fold after 48 h. Combined scald and dough sourdough fermentation reduced phytic acid by 20% and fructans by 49%, improving mineral bioavailability. Extending fermentation beyond 24 h showed no significant differences in physicochemical parameters, although it improved sensory quality, reduced stickiness, balanced sweet–sour flavors, enhanced aroma, and minimized floury aftertaste.

Sambucus nigra has garnered attention in the food industry for its natural colouring and antioxidant properties, mainly due to its high content of anthocyanins, other polyphenols, and vitamins. These bioactive compounds not only contribute to the nutritional impact of food products, but also make it possible to replace synthetic additives that meet the current consumer demand for natural and functional foods. This study provides an overview of the bioactive compounds in Sambucus nigra (black elder) fruits, highlighting their potential health benefits and toxicity concerns. It examines the effect of different processing technologies on the phenolic and cyanogenic glycoside composition of elderberry, emphasizing the need to balance microbial decontamination with the sensory quality and nutritional value of food products. The study also reviews the mechanism of ultrasonic inactivation of microorganisms and the potential of fermentation to reduce toxic compounds in Sambucus nigra fruits, thus contributing to the improvement of food safety and nutritional quality, emphasizing the importance of considering the potential limitations of ultrasound and the use of combined methods to increase efficiency while minimizing the negative impact on both the product and the consumer. Additionally, the study discusses the significance of selecting appropriate processing methods to ensure the safety of elderberry products, given the presence of potentially harmful cyanogenic glycosides and lectins, which can be mitigated through heat treatment and fermentation.

The study aimed to investigate the effects of pre-treatment (husking, sifting, and moisture adjustment) and explosion puffing on the chemical composition, volatile profile, phenolic content (free and bound), radical-scavenging activity, and formation of potentially hazardous compounds in wheat grain. Processing decreased protein, fat, ash, and dietary fiber content primarily due to removing the aleurone layer and thermal degradation leading to a diminished overall nutritional value. However, the starch content increased, along with significant changes in mono- and disaccharides, including higher maltose and glucose content attributed to starch gelatinization and hydrolysis. Thermal processing significantly altered the volatile profile, introducing new aroma-active compounds, such as pyrazines and furans, formed through Maillard and caramelization reactions. Additionally, the content of spectrophotometrically determined free phenolics and flavonoids increased, enhancing the grains’ radical-scavenging potential. Safety analyses confirmed that 5-hydroxymethylfurfural (5-HMF) and acrylamide levels remained within permissible limits, ensuring compliance with food safety standards. These findings highlight the nutritional and safety implications of explosion puffing, emphasizing its potential as a wheat-processing method.

Background/Objectives: HMOs are the third most abundant solid component after lactose and fats in human milk. This study aimed to examine the relationships between maternal diet and HMO composition and concentration in human milk among lactating women in Latvia. Methods: Pooled 24 h human milk samples, 72 h food diaries, and questionnaires on anthropometric and sociodemographic characteristics were collected from 68 exclusively breastfeeding women residing in Latvia. HMOs were analyzed by UHPLC/FLD, and dietary data were analyzed using the Estonian NutriData program. Results: The eight most abundant HMO structures were determined with total concentration ranging between 178.66 and 32,910.09 mg L⁻¹. 2′-FL was the most prevalent HMO in human milk (median concentration—3647 mg L⁻¹), followed by 3′-FL (1436.74 mg L⁻¹). Participants had an insufficient intake of vegetables, fruits, berries, milk and dairy products, and fish, leading to vitamin A, vitamin C, folate, and iodine intakes lower than recommended for lactating women. Limitation or exclusion of milk and dairy products from the diet was associated with a higher 2′-FL concentration in human milk (p = 0.037). Preference for “zero sugar” products was associated with a higher 3′-FL, 6′-GL, LNnT, 6′-SL, LNDFH II concentration in human milk (p < 0.050). Dietary supplement use (e.g., vitamin D, calcium) was also associated with differences in HMO composition and concentration in milk (p < 0.050). Conclusions: The findings highlight the importance of dietary habits and supplement use in shaping HMO profiles, though more human milk samples and dietary data need to be evaluated to draw further conclusions.

Sea buckthorn and black elderberries are valuable ingredients in the food industry. They offer natural colourings, unique flavours, and potential health benefits due to their rich content of bioactive compounds. Pasteurisation (PA) is a widely used method in food processing that extends the shelf life of products and ensures consumer safety. Ultrasound treatment (UT) is a promising technique for enhancing product safety and preserving bioactive compounds in berry juices. This study aimed to investigate the impact of UT and PA on the bioactive compounds and physicochemical properties in black elderberry and sea buckthorn juice. It specifically analyses how PA and UT influence the total polyphenolic compound content (TPC), free radical scavenging activity (DPPH•), and carotenoid content (CC) in sea buckthorn juice, and TPC, DPPH•, and monomeric anthocyanin content (MAC) in black elderberry juice.Additionally, the effects of processing on juice pH and total soluble solids content were examined. The results indicated that UT did not affect the TPC of sea buckthorn juice. In contrast, the TPC of black elderberry juice decreased by 8.3% due to UT, and PA led to an even more significant reduction of 43.8%. Pasteurised sea buckthorn juice had the highest CC. However, the highest levels of MAC were found in untreated and ultrasound-treated black elderberry juice. Furthermore, the DPPH• results of pasteurised black elderberry juice were lower than those of untreated juice and juice treated with ultrasound. This study highlights UTʼs potential as an alternative or complementary method to traditional PA for preserving health-promoting compounds in berry juices.