# Recent Advances in Applied Microbiology and Food Sciences
## 3 Food Sciences and Technology  
[PERSON] et al. [6] conducted research on the use of chestnut flour and the method of packaging for the quality of gluten-free bread. The obtained breads were packed in a PA/PE barrier foil with air and under vacuum before being stored. Then, the water content, texture, and color parameters were determined, and sensory evaluation and microbiological analyses were performed. Results show that the use of chestnut flour in an amount below 10% and vacuum packaging allows one to obtain sensory-attractive bread with appropriate properties. The study of [PERSON] et al. [7] focused on the hidden potential of plant seeds and microalgae rich in protein that can be used in food production. They investigated antioxidant and antimicrobial properties and amino acid profiles of selected spice plants and microalgae, which were also digested in vitro to determine the potential bioavailability of the polyphenols. They found that the seeds of black cumin, milk thistle, white mustard, eggprint, and chlorella did not contain any limiting amino acids. Moreover, they suggested that fenugreek seeds appeared to be a good candidate as an attractive food ingredient due to their amino acid profile and high antioxidant activity. A group of researchers led by [PERSON] [8] analyzed the impact of using various extractants (water, methanol, ethanol, and acetone) against lipid peroxidation in soybean L-\(\alpha\)-phosphatidylcholine liposomes. Various spectroscopic and chromatographic methods were used to evaluate the effect of different extracts of _Prunus padus_ on the stability of a biomembrane. Their results showed that _P. padus_ is a rich source of antioxidant compounds that can effectively inhibit the degradation of the lipid membrane. Starch is one of the most abundant biopolymers in nature. In its native form, it often does not meet the expectations of food technologists, and therefore it is subject to various modifications. One of the more interesting of these is octenyl succinin anhydride (OSA)-modified starch. [PERSON] et al. [9] analyzed the stability of a nanoemulsion prepared using vitamin E and \(\beta\)-carotene co-entrapped within oil-in-water nanoemulsions of carrier oils, including tuna fish oil and medium-chain triglycerides that were stabilized by OSA-modified starch and Tween-80. The emulsion with OSA-modified starch was shown to have higher stability due to the production of denser interfacial coatings that can protect the trapped compounds from the water phase. The presented results may be useful in the design of food containing lipophilic bioactive compounds in products containing significant amounts of water. The study of [PERSON] et al. [10] focused on the extraction of galactolipids from waste by-products by supercritical fluid extraction (SFE) and ultrasound-assisted extraction (UAE). This work was focused on the application of these two green extraction technologies for the recovery of galactolipids from rosehip pomace. SFE using pure CO\({}_{2}\) was not an effective method for the extraction of galactolipids such as monogalactosyldiacylglycerols (MGDGs) and digalactosyldiacylglycerols (DGDGs), although the use of an additional co-solvent such as ethanol significantly improved the separation. The use of such a low solid-liquid ratio improved the extraction efficiency. Nevertheless, about a 36% improvement in efficiency was observed after the use of sonication. SFE yields were approximately 5-fold higher than the control sample, thus proving the superiority of this technique. The results of UAE were also very promising and allow for the improvement of the extraction yield by up to 74%. The green chemistry approaches used for galactolipid isolation were compared with a conventional processing method and proved to be an interesting alternative for traditional techniques. In turn, [PERSON] et al. [11] presented the results of studies assessing the possibility of increasing the growth rate of plants using non-thermal plasma and reducing the accumulation of heavy metals in water spinach.