This study investigates the incorporation of oilseed meals—specifically pumpkin seed, sunflower seed, and walnut meal—into pasta formulations to enhance nutritional properties and technological functionality. The proximate composition analysis demonstrated that these meals can significantly increase the protein content of food matrixes, with pumpkin seed meal achieving a protein level of 46.15% and sunflower seed meal offering a substantial carbohydrate level of 36.46%, indicative of high fiber content. Pasta samples were prepared by partially substituting the wheat flour with 5.0% and 10.0% walnut, sunflower, and pumpkin seed meal. Fortified pasta samples exhibited improved protein content and amino acid profiles, notably increasing lysine levels, which are typically deficient in wheat-based products. Technological functionality assessments revealed that pasta enriched with up to 10% oilseed meals maintained acceptable cooking quality, with losses ranging from 3.25% to 6.34%, ensuring nutrient retention post-cooking. Sensory evaluations indicated high consumer acceptability, scoring between 7.4 and 8.6 out of 9, highlighting their potential market appeal. The check-all-that-apply analysis further differentiated fortified samples through aroma, taste, and texture descriptors. Among formulations, the pasta enriched with 10% pumpkin seed meal emerged as the most successful, offering the most balanced improvements in both nutritional value and cooking quality. This research underscores the dual benefits of utilizing oilseed meals: improving pasta's nutritional value while supporting sustainability through efficient by-product utilization.

This study developed craft jelly candies using quince (Cydonia oblonga) puree and sea buckthorn (Hippophae rhamnoides) dried pomace, emphasizing by-product valorization. Five candy formulations with varying levels of sea buckthorn pomace powder (0%, 1%, 2%, 3%, and 4%) were evaluated for nutritional composition, sensory attributes, and physicochemical properties. The incorporation of sea buckthorn powder enhanced the antioxidant content of the candies. DPPH radical scavenging activity increased, reaching 91.71%, while hydrogen peroxide scavenging capacity improved to 26.67%. The fiber content varied between 7.19% and 6.61%, slightly decreasing due to the higher dilution effect from added water and honey. Total polyphenol content ranged from 633.28 mg GAE/100 g in samples with quince puree to 597.21 mg GAE/100 g in the highest sea buckthorn formulation. Formulations with 1% and 2% sea buckthorn powder achieved a well-balanced texture, taste, and appearance, whereas higher levels resulted in excessive tartness and textural changes. Sensory evaluation using the Check-All-That-Apply (CATA) method linked moderate sea buckthorn incorporation with high acceptability. The utilization of quince puree and sea buckthorn pomace in confectionery production enhanced nutritional value, contributing to sustainable food development and reducing agricultural waste.

The sustainable valorisation of agro-industrial by-products offers a promising pathway to address global protein demand while supporting circular food systems. This study explored the biotechnological potential of pumpkin (Cucurbita pepo), sunflower (Helianthus annuus), and walnut (Juglans regia L.) oilseed cakes as substrates for developing vegan yoghurt-like fermented beverages. Each formulation was fermented with Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, and comprehensively evaluated for composition, functionality, sensory properties, and bioactivity. The oilseed-based beverages exhibited protein levels between 3.7–4.6%, fibre content up to 1.9%, and reduced syneresis (14–18%) compared with the commercial almond-based product (21.5%). The walnut-based variant (WOCY) showed the highest total polyphenol content (1108.97 mg GAE kg⁻¹) and antioxidant activity (412.54 mg Trolox kg⁻¹ DPPH; 51.5 mg TE g⁻¹ DW ABTS), surpassing both the almond-based vegan yoghurt (238.82 mg GAE kg⁻¹) and dairy reference (96.10 mg GAE kg⁻¹). Preliminary sensory profiling through the Check-All-That-Apply (CATA) method indicated that pumpkin- and walnut-based samples were most associated with “creamy texture,” “nutty aroma,” and “very pleasant” descriptors, achieving acceptance comparable to or higher than conventional yoghurts. Microbiological analyses confirmed product safety and high viable cell counts (<10⁸ CFU mL⁻¹) after 14 days of storage. Oilseed cakes serve as efficient substrates for producing nutrient-dense, antioxidant-rich, and sensorially appealing plant-based fermented beverages, supporting functional food innovation and promoting circular bioeconomy through the sustainable valorisation of agro-industrial by-products.

Background: Carotenoids from sea buckthorn (Hippophae rhamnoides L.) are valuable lipophilic bioactive compounds known for their strong antioxidant activity and healthpromoting properties. However, their application in food systems is often limited by low stability and high susceptibility to oxidative degradation. Liposomal encapsulation represents an effective strategy to protect carotenoids, improve their stability, and enhance their functionality in functional food applications. The aim of this study was to develop and characterize liposomal formulations encapsulating carotenoids extracted from sea buckthorn (Hippophae rhamnoides L.) in order to assess their potential application as functional food ingredients. Materials and Methods: Liposomal formulations containing sea buckthorn (Hippophae rhamnoides L.) carotenoids were prepared in an aqueous medium using an adapted Mozafari method. The obtained systems were characterized by determining encapsulation efficiency and carotenoid retention rate. Antioxidant activity was evaluated using the DPPH radical scavenging assay. Storage stability of the liposomal formulations was assessed over a period of 4 weeks by monitoring the retention of bioactive compounds. Results: The obtained liposomal formulations showed high encapsulation efficiency (92.0 ± 3.0%) and retention rate (89.2 ± 3.5%), demonstrating effective incorporation of carotenoids into liposomal structures. Encapsulated carotenoids exhibited strong antioxidant activity, with 96.0 ± 1.5% DPPH inhibition. Stability studies indicated that the liposomal systems preserved a significant amount of carotenoids after 4 weeks of storage, confirming their protective effect against oxidative and storage degradation. Conclusions: These findings confirm that liposomal encapsulation is an efficient delivery system for improving the stability of sea buckthorn carotenoids. The developed formulations show strong potential for application in functional foods, contributing to enhanced bioactive compound retention and improved nutritional value.