## 1 _Editorial_ Studies on the Manufacturing of Food Products Using Unconventional Raw Materials
The fundamental benefit of employing encapsulation is that sodium alginate protects the volatile oils' beneficial constituents, allowing them to slowly diffuse into the kefir sample. Due to the volatile oils' antibacterial and antioxidant characteristics, products with high nutritional values were produced that are good for the consumer's health and have a longer shelf life [5]. An important source of non-conventional raw materials that can be successfully used to obtain food products is represented by secondary products resulting from various technological processes of the food industry. Spent grain is an important by-product that should be fortified to produce foods that are beneficial to health. A study used mathematical modeling and statistical optimization to provide a spelt pasta recipe that includes spent grain. Goods that have been enriched with spent grain are known as fortified foods. It is known that spent grain is a useful by-product rich in nutrients, including dietary fibers, minerals, vitamins, and lipids. A significant amount of bioactive substances with strong antioxidant properties, such as hydroxycinnamic acids, particularly fertile and p-coumaric, are present in spent grain. According to the findings, 11.70% was the ideal determination for spelt pasta formulation that established a good balance between sensory and nutritional considerations. Products with a high fiber and protein content, antioxidant activity, and high polyphenol concentration include spelt pasta supplemented with spent grain. The achieved color of the pasta was acceptable, and the cooking losses were under 12%, which places them in the category of high-quality goods. These findings demonstrate that spent grain can be successfully included in a fortified pasta recipe to provide high-quality outcomes. Because they may enhance the products' nutritional value and have a lower glycemic index than pasta made with durum wheat white flour, spent grain flours can be employed in food compositions [6]. According to the results of another study, the inclusion of spent grain in the wafer formulation produced goods with a high level of acceptance, altered batter texture, enhanced all parameters, and only lowered adhesiveness. The samples that included spent grain had a lower pH and density. In comparison to the control sample, the fracturability of the goods with spent grain reduced as it was added, and the color darkened due to the spent grain's particular color. Adding spent grain boosts the amount of fiber and protein, antioxidant capacity, and baking loss because of the fibers it contains [7]. Another by-product, grape pomace, was used in obtaining flour by [PERSON] et al. [8]. They studied the effects of time and temperature on the stability of bioactive molecules, color, and volatile compounds during the storage of grape pomace flour. They concluded that once pomace flour was stored for six months at four degrees Celsius, the activity of various health-relevant bioactive compounds remained constant, suggesting its potential use as a functional food ingredient [8]. Identification, measurement, and extraction of plant compounds with positive effects on human health that can be used in food have recently attracted increasing interest. New nutritional supplements or food products may be created as a result of the identification of these compounds. Through the application of contemporary extraction techniques, blackberries can offer even more to healthy foods and food ingredients. Anthocyanins may be found in agricultural and food processing waste from the blackberry industry. Blackberries can replace artificial food additives such as colorants and stabilizers. Blackberries are used as a traditional raw material to make jam, compete, as well as unfermented and fermented beverages. Additionally, adding blackberries increases the finished food's nutritional content and shelf life [9].