The absence of gluten proteins in sorghum allows for the production of baked goods that are suitable for celiacs. Previous studies have shown that the milling process affects the performance of sorghum flour in baked products, especially those that are gluten-free (GF). This study aimed to explore the effects of mill type (impact and roller) on flour properties and GF bread quality by assessing the technological quality, antioxidant activity, and mineral content of the bread. All particle populations of flour obtained via both millings presented a bimodal distribution, and the volume mean diameter  ranged from 431.6 µm to 561.6 µm. The partially refined milled flour obtained via polishing and impact milling produced bread with a soft crumb, fewer but larger alveoli in the crumb, and a structure that did not collapse during baking, showing the best performance in bread quality. In the in vitro bread digestibility assay, the total polyphenol content and antioxidant activity decreased during the digestion steps. High mineral  contents were also found in a portion of the bread (120 g) made with whole sorghum flour; however, their potential bioavailability was reduced in the presence of a higher amount of bran. The elaboration of gluten-free (GF) bread is challenging due to the need to replace the functionality of the gluten network. The utilization of GF flour  in breadmaking inhibits the development of a viscoelastic dough, which is essential for retaining the carbon dioxide generated during fermentation and baking. Another limitation associated with GF flour and its performance in breadmaking is the rapid onset of staling. Most gluten-free doughs tend to contain higher water levels and show a more fluid structure (batter), making bread production more complex . The plaThe process of making gluten-free bread differs significantly from the standard process used for wheat bread. Traditionally, wheat dough is mixed, divided, and shaped; it is then left to rise and finally baked. A method of producing gluten-free bread with good characteristics consists of mixing, proofing, and baking . This meThe formulation of gluten-free products also continues to be a challenge from a nutritional perspective. Since wheat-based food is an important source of energy intake, it has been shown that people, particularly children, who follow a strict gluten-free diet often suffer from nutritional deficiencies . MalabsoAlthough the inflammation produced in the mucosa is controlled via the total elimination of gluten, the incorporation of anti-inflammatory agents is believed to offer benefits not only at the local intestinal level but also at a systemic level. In this sense, sorghum is rich in phytochemicals, ps . All sorThe use of sorghum in the preparation of gluten-free bread has been analyzed in combination with other types of flour. Schober et al.  used decSorghum flour is typically produced by grinding grains into a fine powder. The process usually involves several steps: cleaning, dehulling , milling, and packaging. Partially dehulling and milling have major effects on flour properties and product quality. Several types of mills can be used to produce sorghum flour. The most common types include stone mills, roller mills, hammer or impact mills, and disc mills. The selection of mill depends on several factors, including the desired flour properties, volume of production, availability of resources, and technology. It is known that the type of mill affects the performance of flour in baked products, especially those that are gluten-free ,15,32. IThus, the goal of this study was to investigate the effects of mill type (impact and roller) on flour properties, the technological properties of GF breads, and the in vitro bioaccessibility of the polyphenols and minerals in GF breads. Samples of bread were made with three white sorghum flours: integral and polished  flour, both obtained via impact milling, and flour obtained via roller milling with subsequent sifting. The flour fractions were characterized; the loaves of bread were developed and subsequently subjected to an in vitro digestibility test to evaluate their antioxidant properties and the potential bioavailability of the minerals they contained.A commercial hybrid of white sorghum was provided by Praga S.R.L . Sorghum flour samples were obtained according to the protocols described in previous work ,33. BrieRoller milling: cleaned and conditioned sorghum samples were milled on a roller mill  and then sieved through a 30-mesh screen (595 μm) to separate the bran (WS-RM).Pearling and milling processes: cleaned and conditioned grains were polished via abrasion, employing a laboratory rice dehuller . The polishing time was set at 180 s, according to previous experiments. The pearled samples were milled using an impact mill , outfitted with a 0.75 mm screen (PWS-IM).An unpolished flour sample  was also obtained via impact milling (WWS-IM).Ash (dried basis) and moisture contents were determined via standard methods . AnalyseThe particle size distribution (PSD) was assessed using a Horiba  laser light diffraction instrument with a dry dispersion module, employing an airflow of 0.40 MPa and a feeder speed of 75. The representative dry samples (12 to 15 g and approximately 6–8% moisture) were analyzed. The parameters obtained were as follows: D 4,3, D10, D50, and D90 . The particle size polydispersity index or span index associated was determined as [(D90 − D10)/D50)]. Analyses were performed in duplicate.L*, a*, b*). The total color difference between flours (ΔE) [The color of the sorghum flour was evaluated utilizing a colorimeter with a D65 illuminant at a 10° observer angle . The results were presented in terms of CIELAB parameters (urs (ΔE)  was calcL*, a* and b* are de CIELAB parameters.The apparent viscosity profile of each sample was analyzed using a rapid visco-analyzer instrument , as described by Palavecino et al. . The pasBread was made following the procedure outlined by Sciarini et al. . The forThe back extrusion test was performed with an INSTRON 3342 texture analyzer (USA), following Sciarini et al.  with som3/g) . Five determinations were made for each batch, and the average value of the two baking tests for each sample was reported.The bread volume was determined via seed displacement 24 h after baking. The specific volume (SV) was obtained by dividing the sample volume by its weight . Three slices of each bread were obtained, and five color measurements were made in each crumb, reporting the average value.The bread crumb color was determined using a colorimeter with a D65 illuminant at a 10° observer angle , with the results expressed using CIELAB parameters (E) between the WWS-IM crumb and the PWS-IM and WS-RM crumb were calculated as described for flours in The total color differences (ΔThe firmness (F) of the bread crumb was evaluated via an INSTRON 3342 universal texture analyzer (USA), as performed by Sciarini et al. . Two 1.52); higher values indicate a greater degree of crumb grain uniformity [Two slices (1.5 cm thick) were obtained from the central region of each loaf and scanned using a scanner . The images obtained were evaluated via the Image-J 1.48a image analysis program . The color images were transformed into 8-bit images and examined in grayscale . The selected images  were segmented using a gray value to create binary images via the Iso-Data algorithm . Pixels iformity . The brev/v) with continuous agitation for 5 min at room temperature. Afterward, the extracts were subjected to centrifugation  for 10 min at 800× g, and the supernatants were gathered. This procedure was repeated twice more, and all supernatants were pooled, filtered, and stored at −80 °C until further analysis.The total polyphenol content, ferric reducing activity, and radical-scavenging activity were assessed in extracts obtained from the two chosen flours and their corresponding breads, WWS-IM and PWS-IM. One hundred milligrams of flour or ground bread was extracted with 1 mL of a mixture of methanol /water (70:30 2 = 0.99). The results were expressed as milligrams of polyphenols  per 100 g of dry weight sample. All samples were analyzed in triplicate. Blank samples were employed to discount the absorbance attributed to solvents and reagents.The total polyphenol contents (TPCs) of the bread and flour extracts were determined via the Folin–Ciocalteu method, using gallic acid  as a calibration standard . Briefly2 fit curve was greater than 0.98. The results were expressed in mg of Trolox equivalent per 100 g of dry weight sample. All samples were analyzed in triplicate. Reaction blanks (containing only reagents) were used for each type of sample (flour or bread extracts) to discount absorbance due to solvents and reagents.The radical scavenging activity and the ferric reducing activity of the bread and flour extracts were determined using the ABTS )  and FRAPThe phenolic profiles of the flour and bread were obtained via HPLC-DAD-ESI-MS/MS, as described by Blanco Canalis et al. , using aThe identification of polyphenols relied on their retention times and exact, MS, and MS/MS spectra, and each identification was cross-referenced with authentic standards whenever accessible. In cases in which authentic standards were unavailable, a tentative identification was conducted using the exact mass and MS/MS, considering compound references in the literature ,44,45,463 (pH = 7.5). This mixture was placed in a dialysis bag (with a 10 kDa cut-off). Next, the dialysis bag was immersed in 0.1 M NaHCO3 (pH = 7.5) and incubated in the dark with agitation at 40 osc/min for 3 h at 37 °C. The fraction that traversed the dialysis membrane represented the fraction accessible for absorption into the circulatory system via passive diffusion in the small intestine. The remaining solution inside the bag was designated the non-dialyzable fraction. The dialyzed samples were filtered, fractionated, and stored at −80 °C until analysis. The non-dialyzable fraction was subjected to simulated colonic fermentation by adding 200 µL of an inoculum prepared with mouse fecal matter and placed back into the dialysis membrane, which was immersed in NaHCO3 (pH = 7.5). It was left under agitation at 40 °C in the dark for 24 h under anaerobic conditions. Finally, the dialyzable fraction  was recovered and stored at −80 °C until analysis. The in vitro digestion procedure was conducted in duplicate. The total polyphenol content (TPC) and antioxidant properties (FRAP and ABTS) were determined in samples obtained from the in vitro assay after the intestine digestion and colonic fermentation steps, as described previously.The digestive process in the mouth, stomach (gastric), small intestine, and large intestine, including colonic fermentation, was simulated in four steps ,48. InitCu, Fe, Mn, and Zn contents were determined in the bread samples before the in vitro digestion test (extract) and in the fraction corresponding to the potential absorption in the small intestine. A microwave-induced plasma optical emission spectrometry (MIP OES) Agilent MP 4210 instrument with axially viewed configuration  was used for the analyte determination. The MIP OES includes a Czerny–Turner monochromator with a VistaChip charge-coupled device (CCD) array detector, operating online with a nitrogen generator. An SPS3 auto-sampler system, a One Neb inert nebulizer, a single-pass cyclonic spray chamber, and a quartz plasma torch  were used. The emission line wavelengths selected for the analytes were Cu (24.754 nm), Fe (371.993 nm), Mn (403.076 nm), and Zn (481.053 nm).3 , 7 mol L−1, and 1.00 mL of H2O2  were added. The tubes were placed in a microwave system , and the heating program was implemented as follows: 15 min for ramping up to 190 °C and up to 1200 W, and 15 min for maintenance time at 190 °C up to 1200 W. Then, the samples were placed in volumetric tubes and diluted up to a volume of 30.00 mL. The digestions were performed in duplicate. Extracts from the bread samples that were not subjected to in vitro testing were obtained via microwave-assisted digestion. Here, 0.50 g of dry sample was weighed and transferred to a hermetically sealed 10 mL PTFE tube. Then, 5.0 mL of HNOY represents the mineral element content outside the dialysis tubing , and Z is the mineral element content in the bread sample .The samples obtained from the in vitro digestion process were filtered with filter paper (Whatman grade 1) to eliminate solids in the suspensions and later evaluated in the same way as the extracts obtained using the microwave system. Dialyzability (%) was used to estimate the compounds that would be available for absorption in the small intestine. It was calculated using the following equation: p ≤ 0.05). For these analyses, InfoStat statistical software (Version 13p) was used .The data were statistically treated using an analysis of variance (ANOVA). The means were compared via the LSD Fisher test at a significance level of 0.05 (p < 0.05)  . In agre < 0.05)  and germAll samples showed a bimodal particle distribution . They evThe polydispersity index value (span) decreased with the degree of refinement of the flour . The WWSL* increased after bran removal. The PWS-IM sample obtained a higher L* value than the WS-RM sample, which is related to its lower ash content. Similarly, the redness (a*) decreased as the ash content decreased, with the WS-RM sample obtaining the lowest value. Yellowness (b*) did not show significant differences between samples.Regarding the color of the flour , L* incrE values represent the Euclidean distance between one color and another, and a scale correlating the ΔE value and visual perception capacity was established [E values (E > 5), while the color differences between the WWS-IM and WS-RM flours could be perceived by an inexperienced observer, but without the ability to confirm whether they correspond to different colors (2 < ΔE < 3.5).The Δablished . The obtE values  indicateThe use of flour obtained from polished and impact-milled grains (PWS-IM) led to batters that required more than three times the extrusion strength than to the other samples . The rel3/g to 4.8 cm3/g (p > 0.05). The values were higher than those reported by Angioloni and Collar [3/g) as a replacement for wheat flour in breadmaking. Schober et al. [3/g–1.84 cm3/g) for loaves elaborated with white and red sorghum flours and corn starch in a 70/30 ratio. Probably, differences are attributed to the formulation, since those authors used corn flour, xanthan gum, and milk proteins, unlike the ones used in the present work.The specific bread volume ranged from 4.7 cm.8 cm3/g ; they shd Collar  when usir et al.  also repThe WS-RM sample revealed a marked depression in the central zone of the bread  comparedIn the present investigation, the bread made with WWS-IM, which had the highest ash content, showed neither a significant difference in the specific volume nor a greater central depression unlike WS-RM, which had a lower ash content. This can possibly be accounted for by analyzing the pasting profiles of the flours . The finCrumb freshness is closely related to the specific structure of bread, particularly to the textural properties of the cell walls that form the air cells in the bread ,60. GlutA textural analysis of the bread samples  evidenceAn analysis of the distribution of alveoli can indicate whether there was an adequate incorporation of air during beating and whether the structure formed was able to retain it during baking. The predominant mechanism for forming air cells, or alveoli, in gluten-free bread occurs during beating. Carbon dioxide, produced as a by-product of yeast fermentation, diffuses into the air cells formed and causes them to expand . Additivp < 0.001) than in the bread made with the PWS-IM flour (The WWS-IM and WS-RM bread samples showed greater percentages of the crumb area occupied by cells (air), which were smaller (IM flour . The WS-p < 0.001). In addition, this was the only bread that showed no collapse of its structure, which would indicate better gas retention during baking.The bread made with the PWS-IM flour had the largest cell size, which was linked to lower hardness, gumminess, and chewiness values (p > 0.05). Schober et al. [r et al.  reportedp = 0.0365), indicating greater heterogeneity in particle size, probably due to the presence of bran milled less homogeneously than the endosperm. Flour with a larger average particle size was associated with a smaller gas cell/total area ratio, yet those alveoli were larger, as observed in the sample formulated with the PWS-IM flour. It is important to note that only three flours were analyzed, so it is necessary to assay a higher number of flours to confirm these results.High-quality bread is characterized by a high level of porosity and an open and homogeneous crumb structure . Althouga* and the lowest L* values, in agreement with a darker crumb in the brown range. The lightest color was acquired by the bread elaborated with PWS-IM, with significantly higher L* and lower a* values (p < 0.001) (The WWS-IM bread crumb had the highest < 0.001) . The pre< 0.001) , in WWS-E than the WS-IM bread crumb (E > 5) [L* value like those made entirely from wheat (L: 70–72). This implies greater acceptability by traditional consumers who value the whitish appearance of bread [L* value (63.9) similar to those described by Yousif et al. [The PWS-IM bread crumb had a higher Δad crumb  compared (E > 5) . Yousif  (E > 5)  indicateof bread . Howeverf et al.  with theHowever, it should be noted that in recent years, consumer preferences have been changing toward bread made with whole grain flour, which provides higher fiber and mineral contents despite being darker, as they are highly valued . Fiber cInitially, the polyphenol content and antioxidant activity of the flours and their respective breads were analyzed in methanol/water (M/W) extracts . MoreoveTo provide a health benefit, the compounds of interest present in food must first be bioaccessible . This deThe WWS-IM flour showed the highest polyphenol and antioxidant capacity values, as determined via the FRAP and ABTS . As mentThe bread M/W extracts displayed a pattern similar to that of the flours, with a higher TPC in the whole-grain sample and a higher antioxidant capacity. However, the TPC values in the bread were lower than those described by Yousif et al.  for breaThe bread samples were subjected to an in vitro digestion assay to evaluate the TPC and antioxidant activity at different stages . Althougp < 0.05) found in the breads made from whole flour at almost all stages. However, when it came to antioxidant and radical activity, the variances were minor.In general, during all the digestion stages, the polyphenol content exhibited a similar trend to that of the extracts, with significantly higher levels  determines potential bioavailability. The TPCs in all samples decreased significantly after intestinal digestion when compared to the pre-digestion M/W bread extracts. This could be attributed to the variation in TPC extractions seen using organic solvents in relation to those resulting from human digestion . AdditioThe reducing capacity of bread also decreased significantly in all samples considered bioaccessible after intestinal digestion (M1). The reducing capacity values showed no significant differences among them. However, the antiradical activity increased significantly at this stage compared to the pre-digestion extracts. One possible explanation for this is that polyphenols might experience depolymerization during processing/digestion, leading to the possibility that certain compounds could improve or diminish their initial antioxidant activity or even lose it .The TPC in the unabsorbed fraction of the intestinal digesta (M2) significantly decreased in the extracts; however, its values were greater than those observed in M1. The reducing capacity of M2 was lower than that in the undigested bread but higher than the capacity found in the intestinal absorption stage. Antiradical activity was not detected at this stage.After colonic fermentation, the polyphenol content in the bioaccessible fraction  was significantly lower than the content found in the extracts but higher than the content found in the intestinal absorption fraction (M1), suggesting a positive effect of the intestinal microbiota on the bioavailability of phenolic compounds. This may be attributed to pH variations and enzymatic activities during digestion which could affect cell wall integrity and release undetected antioxidant compounds and hydrolyzed proteins, resulting in peptides with antioxidant properties ,79. ThesThe M3 bread digests showed a significantly lower reducing capacity than the reducing capacity found after intestinal digestion , yet values were particularly low in both cases. Regarding antiradical activity, after colonic fermentation , these values were significantly lower than those seen in all previous stages except for the fraction not absorbed after intestinal digestion, in which it was not detected.The disparity observed between the FRAP and ABTS values can be ascribed to the distinct mechanisms assessed by both assays. . SimilarSorghum is known to be a good source of minerals, with potassium (K), phosphorus (P), and magnesium (Mg) being the most abundant, followed by nutritionally important microelements such as copper (Cu), iron (Fe), manganese (Mn), and zinc (Zn) ,84. HoweIn this study, Cu, Fe, Mn, and Zn contents were measured in the flour and bread samples before and after in vitro digestion. The elements were also quantified in the fraction absorbed in the small intestine  because most of the minerals are absorbed in the small intestine .The contents of Cu, Fe, Mn, and Zn in the flour and bread extracts are shown in Compared to their respective flours, the bread samples showed lower mineral contents, which could be attributed to the baking process and/or bread formulation. The proportion of flour in the recipe was 80% of the total ingredients. The WWS-IM bread had significantly higher concentrations of all analytes than the bread made with partially refined flour (PWS-IM).Considering the recommended daily allowance (RDA) for an adult person, for each mineral (mg) analyzed , we estimated the RDA (%) covered by a serving of sorghum bread .As expected, the WWS-IM bread covered significantly higher percentages of the RDAs for all minerals than the bread made with partially refined flour (WWS-IM). On average, servings of bread made with WWS-IM and PWS-IM covered approximately 14.42% and 9.35% of the RDAs for Cu, 11.7% and 7.08% for Fe, 53.88% and 46.75% for Mn, and 10.44% and 4.75% for Zn, respectively . Note thTo determine the potentially absorbable minerals during intestinal digestion, we assessed the dialyzability (%) of the breads after subjecting them to in vitro digestion. The nutritional quality of sorghum is influenced by its chemical composition and the presence of anti-nutritional factors such as phytates. These compounds are the primary storage form of phosphate and are commonly found in plants, particularly in cereals and legumes. Phytates have been shown to interact with proteins, vitamins, and various minerals, limiting their bioavailability in humans and animals .3+) into ferrous iron (Fe2+) in the intestinal lumen, which is facilitated by gastric acid and ferric reductases [The minerals with the highest dialyzability were Cu and Fe. In turn, for both minerals, the dialyzability was higher in the bread extracts prepared from the PWS-IM flour than in those elaborated from the WWS-IM flour, although the differences were only significant for Cu . The bioductases .Regarding Mn, despite its significant contribution to the daily dietary reference intake (DDR) based on its content in the bread, it was not detected in the sample made with the WWS-IM flour. However, it was found in the sample made with the PWS-IM flour, but at a very low percentage, indicating a potentially poor absorption during intestinal digestion. Manganese is a trace element that is crucial for cellular protection against free radicals, as well as for the synthesis of glycosaminoglycans and cholesterol , making The behavior of Zn was similar to that of Fe, and although an increase in crosstalk was observed in the PWS-IM sample, differences were not statistically significant. These findings agree with those of various studies that have shown similar trends in products made with white and whole-wheat flour ,97 and bThe study showed that the milling process used to obtain sorghum flour significantly/notably influenced the characteristics of the bread produced. The partially refined flour milled via impact revealed the highest batter extrusion force, indicating differences in its water absorption properties compared to the other flours. This flour produced bread with a soft crumb, fewer but larger alveoli in the crumb, and a structure that did not collapse.An evaluation of the content of polyphenolic compounds and their antioxidant activity showed that the bread made with whole sorghum flour yielded the highest value for both determinations. Whole sorghum flour also showed the highest values for nutritionally relevant minerals such as Cu, Fe, Mn, and Zn. The same trend was observed in breads made with this flour, although with lower mineral contents when compared to their respective flours.In vitro digestion tests showed that the total polyphenol content decreased significantly in all samples during digestion, with the whole flour bread maintaining significantly higher values than the breads obtained from partially refined flour. During the colonic fermentation stage, the total polyphenol content was higher than after intestinal digestion, possibly due to the greater dialyzability of the compounds or the positive effect of intestinal microbiota on bioaccessibility. In turn, the antiradical activity increased significantly during the intestinal digestion stage with respect to the bread extracts, indicating the release of phenolic compounds and greater antioxidant capacity.The evaluation of potentially absorbed minerals revealed that a portion of bread made with whole sorghum flour would cover a higher percentage of the RDA of all the minerals analyzed, with Mn reaching 50%. However, the dialyzability of minerals was higher in the breads from partially refined flour, especially Fe and Zn, suggesting that a greater presence of bran could influence their absorption.


Thinopyrum intermedium), a nutritionally dense and sustainable crop, is a promising novel ingredient in bakery applications. The main aim of this study was to investigate the potential of IWG as a novel ingredient in breadmaking. The second aim was to investigate the characteristics of breads substituted with 15, 30, 45, and 60% IWG flour compared to control bread produced using wheat flour. The gluten content and quality, bread quality, bread staling, yellow pigment, and phenolic and antioxidant properties were determined. Enrichment with IWG flours significantly affected the gluten content and quality and bread characteristics. Increased levels of IWG flour substitution significantly decreased the Zeleny sedimentation and gluten index values and increased the dry and wet gluten contents. The bread yellow pigment content and crumb b* colour value increased with the increasing level of IWG supplementation. IWG addition also had a positive effect on the phenolic and antioxidant properties. Bread with 15% IWG substitution had the highest bread volume (485 mL) and lowest firmness values  compared to the other breads, including the control . The results indicated that IWG has great potential to be used in bread production as a novel, healthy, and sustainable ingredient.Intermediate wheatgrass (IWG;  According to the Food and Agriculture Organization of the United Nations, improving efficiency in the use of resources is crucial to sustainable agriculture and a food-secure world . Since pThinopyrum intermedium, IWG) is one of the wild perennial grass relatives of wheat. It has been traditionally used in wheat breeding for obtaining wheat–wheatgrass hybrids and varieties with introgressions of new genes for economically valuable traits. The direct domestication of Th. intermedium is an alternative seed production approach. For example, as a result of many years of domestication work at The Land Institute , the wheatgrass variety Kernza was developed and used for seed production, green mass, and hay [Perennial wheat presents a promising novel strategy to increase food production and diversify agroecosystems in light of the aforementioned concerns ,6. Inter and hay ,7. Simil and hay ,9.One of the most popular staple foods around the globe is bread, a wheat-based product. IWG has great potential to be incorporated as a novel ingredient in bread, due to its higher protein and dietary fibre content when compared to bread wheat . In addiInterest towards the use of IWG as a novel ingredient in foods has been increasing, especially in the last fifteen years . Howevercv. Cavus, Triticum aestivum) and intermediate wheatgrass  were used in the study. Cavus was obtained from the Field Crops Central Research Institute while Sova was obtained from Omsk State Agrarian University. Cavus is a hard red winter wheat with very strong gluten properties.Bread wheat (cv. Cavus) and intermediate wheatgrass samples were milled according to the American Association of Cereal Chemists International (AACCI) Method 26-70.01 [The bread wheat  calibrated with EDTA according to the AACCI Method 46-30 . CorrectFarinograph properties of the doughs were determined according to the AACCI Method 54-21  using a The formulation made only from wheat flour was defined as control. Four sets of bread were baked, replacing 15%, 30%, 45%, and 60% of the wheat flour with IWG flour, respectively. Breads were produced using the modified AACCI Method 10-10B . The breAfter cooling the loaves at room temperature for 2 h, the bread volume was determined by a rapeseed displacement method according to AACCI Method 10.05-01  using a Quality characteristics  of the bread samples were evaluated by a panel of three experts experienced in bread quality evaluation. Bread samples were provided in duplicate under normal white light at room temperature. The symmetry and crust colour of the breads were scored using the 5-point numerical rating scale (1: poor and 5: very good), while the crumb cell structure, crumb colour, and softness of the breads were scored using the 10-point numerical rating scale (1: poor and 10: very good). The final score was reported as the mean of scores determined by all panellists.g for 15 min . The supernatant, i.e., the bread extract, was filtered with Whatman no. 1 filter paper.Bread slices (1.5 cm thickness) were dried in an oven (40 °C) for 24 h, then ground and sieved through a 35-mesh screen. The ground and sieved sample was mixed with a methanol/distilled water solution (80:20) at a ratio of 1:10. Then, the mixture was incubated by shaking at 200 rpm at 25 °C for 12 h in the dark. After the incubation, the mixture was centrifuged at 2800× 2CO3 solution  was added to this mixture. After 30 min incubation in dark at 25 °C, the absorbance value was read at 765 nm using a UV/VIS spectrophotometer . Gallic acid was used as a standard to establish the calibration curve. TPCs of samples were expressed as mg gallic acid equivalent (GAE) per 100 g of bread (mg GAE/100 g bread).The total phenolic contents (TPCs) of the samples were determined spectrophotometrically according to the modified method reported by Blainski et al. . BrieflyThe 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of the bread extracts was determined according to the method of Kedare and Singh . FollowiThe ABTS radical–cation scavenging capacity of the bread extracts was measured following the modified method described by Opitz et al. . In the Yellow pigment content of the flours and breads was determined in terms of beta-carotene equivalent according to the “determination of pigments” method as described by the AACCI Method 14-50.01 .p < 0.05) differences were found, the least significant difference (LSD) and t-test were used to determine the differences among means.All experiments were performed in duplicate, and the mean values were recorded. Results were analysed using a one-way analysis of variance (ANOVA) using the software JMP . When significant  and control (N × 5.70) flour were 19.3% and 12.0%, respectively, on a dry-matter basis . IWG flo ability ,21. It ip < 0.05). Sedimentation values of 15, 30, 45, and 60% IWG substituted flours were in the range of 34–51 mL, while that of control flour was 62 mL. The sedimentation value of IWG flour was 25 mL  with the increasing IWG flour substitution level. The gluten index of the control and IWG substituted flours were 98, 87, 63, 50, and 43, in ascending order of IWG substitution (The dry (9.9%) and wet (29.2%) gluten contents of the control flour were lower compared to those of the IWG flour  . The drytitution , while ttitution . The gluThe Farinograph results  of the control and blended flours are presented in p < 0.05) loaf volume among all the bread samples, including the control bread  addition to wheat flour caused lower bread volumes, probably due to the lower gluten quality of the IWG flour compared to the control flour. The lowest bread volume was observed for the bread made from the highest IWG-containing flour . These rp < 0.05) symmetry, crust colour, and softness values compared to the breads with higher levels of IWG flour substitution.Quality evaluation characteristics of the bread samples are presented in p < 0.05) for bread containing 30% and lower amounts of IWG flour compared to bread containing 45 and 60% IWG (p < 0.05). The hardness results of the present study are in line with those of Dai et al. [The texture analysis to evaluate the staling properties of the bread samples revealed that crumb firmness values on day 1 were significantly lower , due to the very high yellow pigment content of IWG flour . The L* values of the bread crumb generally decreased while a* and b* values significantly increased with the increasing IWG flour incorporation levels (p < 0.05). The a* and b* colour values of the crumb were the highest for 60% IWG-flour-substituted bread. Among all the breads studied, the 60% IWG-flour-substituted bread resulted the brightest crust colour. There were no major changes in crust colour to affect consumer acceptability.Colour is an important characteristic of food products that affects food’s acceptability and consumer perception. Flour is one of the main factors that determine bread colour . Crumb ap < 0.05).The TPC and antioxidant activity results of the control bread and the breads substituted with IWG flour are presented in p < 0.05) with the increase in the IWG flour substitution level in bread formulation  while performing as good as the control bread. When the staling properties of the breads were compared, the 15% IWG-containing bread had the lowest bread firmness value on day 3 (p < 0.05), indicating the lowest rate of staling at this IWG substitution level. Overall, all IWG-containing breads had significantly higher yellow pigments and total phenolic contents as well as higher antioxidant activity when compared to the control bread, pointing to the potential health benefits of this novel ingredient. Future work will focus on different food uses for whole IWG flour and characteristics of the food products made from it.This study highlighted some quality characteristics and bread-making quality of


Saccharomyces cerevisiae Tfb1 subunit of TFIIH, the pleckstrin homology (PH) domain (hPH/scPH) recruits TFIIH to transcription-start and DNA-damage sites by interacting with an acidic intrinsically disordered region in transcription and repair factors. Whereas metazoan PH domains are highly conserved and adopt a similar structure, fungal PH domains are divergent and only the scPH structure is available. Here, we have determined the structure of the PH domain from Tfb1 of fission yeast Schizosaccharomyces pombe (spPH) by NMR. spPH holds an architecture, including the core and external backbone structures, that is closer to hPH than to scPH despite having higher amino acid sequence identity to scPH. In addition, the predicted target-binding site of spPH shares more amino acid similarity with scPH, but spPH contains several key residues identified in hPH as required for specific binding. Using chemical shift perturbation, we have identified binding modes of spPH to spTfa1, a homologue of hTFIIEα, and to spRhp41, a homologue of the repair factors hXPC and scRad4. Both spTfa1 and spRhp41 bind to a similar but distinct surface of spPH by modes that differ from those of target proteins binding to hPH and scPH, revealing that the PH domain of TFIIH interacts with its target proteins in a polymorphic manner in Metazoa, and budding and fission yeasts.The general transcription factor TFIIH is a multi-subunit complex involved in transcription, DNA repair, and cell cycle in eukaryotes. In the human p62 subunit and the budding yeast  The general transcription factor TFIIH functions not only in transcription but also in DNA repair and cell cycle . It consThe N-terminal pleckstrin homology (PH) domain of p62 in the Core subunit is critically involved in recruiting TFIIH to transcription start sites and sites of DNA damage. In recent cryogenic electron microscopy (cryo-EM) structures of the transcription preinitiation alone ,17 and bFor this reason, the PH domain, which has a basic surface, is targeted by various transcription and NER factors via an acidic intrinsically disordered region , referreIn the present study, we have solved the NMR structure of the PH domain derived from fission yeast Tfb1 and have compared it with those of the human and budding yeast PH domains. In addition, we have explored the PH domain-binding site in two Tfb1 target proteins, Tfa1 and Rhp41, and deduced their respective binding surfaces in the fission yeast PH domain by NMR chemical shift perturbation experiments.Schizosaccharomyces pombe) Tfb1  (spTfb1), and budding yeast (Saccharomyces cerevisiae) Tfb1  (scTfb1) share the same domain organization: an N-terminal PH domain , two tandem BSD  domains, and a C-terminal three-helix bundle, all connected by interdomain linkers , fission yeast . There was a small but significant difference in backbone and heavy atoms between the NMR structure and the structure predicted by AlphaFold [We explored the structural features of the spPH domain by determining its solution structure by NMR A,B. Two tructure B. A hetetructure C. The selphaFold  . To assess similarity between the backbone structures, pairwise root-mean-square deviations (RMSDs) of the backbone atoms  in the superimposed core regions  were calculated . The RMSAlthough the three PH domains adopt a similar core structure, beyond the core they have different tail and turn structures  and 416-434 (spTfa1416-434) of fission yeast Tfa1 (spTfa1), by an NMR chemical shift perturbation (CSP) experiment. Addition of the spTfa1332-350 peptide and the spTfa1416-434 peptide markedly changed a subset of signals of the spPH domain (416-434 peptide was stronger than that of the spTfa1332-350 peptide: dissociation constant (Kd) values for the interaction between the spPH domain and the spTfa1332-350 and the spTfa1416-434 were 147.5 ± 41.3 and 12.4 ± 6.5 nM, respectively   recruits TFIIH to lesions through its interaction with the p62 and XPB subunits . Importa4-22) A. UnlikeM by ITC C.416-434 in the spPH domain  segment and a higher affinity (Kd = 12 nM) segment with no structured domain between them  was prepared by a previously described method [Escherichia coli BL21-Gold (DE3) (Agilent Technologies). The lysed supernatant was loaded on to a cOmplete His-Tag purification resin column (Roche), and the eluate was digested with thrombin (Cytiva) to remove the histidine tag. After concentration with an Amicon Ultra device (Merck Millipore), the sample was purified on a Superdex75 column .The d method . In brie15N- and 13C/15N-labeled spPH domain in 20 mM potassium phosphate (pH 6.8) and 5 mM deuterated DTT, prepared in either 90% H2O/10% D2O or 99.9% D2O. NMR experiments were performed at 25°C on AVANCE III HD 600 MHz and 950 MHz spectrometers (Bruker), each equipped with a Cryo-TCI probe. Backbone and side-chain resonances were assigned by using standard triple-resonance NMR experiments [13C-edited and 15N-edited NOESY-HSQC spectra. Distance restraints were obtained from 15N-edited NOESY-HSQC  and 13C-edited NOESY-HSQC  spectra. Side-chain torsion angles, χ1 and χ2, were obtained from a combination of HNHB, HN(CO)HB, HNCG, HN(CO)CG, and 13C-edited and 15N-edited NOESY-HSQC spectra. Hydrogen bond donors were estimated by backbone amide H/D-exchange experiments, and their acceptors were ultimately determined based on the final structure. Hydrogen bond restraints were used during the refinement stage of calculation. Spectra were processed by using NMRPipe [For structure determination, we used 0.9–1.0 mM eriments . Stereos NMRPipe  and Magr NMRPipe .http://www.pymol.org).Interproton distance restraints derived from NOE intensities were grouped into four distance ranges corresponding to strong, medium, weak, and very weak NOEs: 1.8–2.7 Å (1.8–2.9 Å for NOEs involving HN protons), 1.8–3.3 Å (1.8–3.5 Å for NOEs involving HN protons), 1.8–5.0, and 1.8–6.0 Å, respectively. The upper limit was corrected for constraints involving methyl groups, aromatic ring protons, and non-stereo-specifically assigned methylene protons. Dihedral angle restraints for φ and ψ were obtained from analysis of the backbone chemical shifts with TALOS+ . χ1 and 15N-{1H} NOE values, the 15N-labeled spPH domain was probed at 25°C on an AVANCE III HD a 600-MHz spectrometer (Bruker) equipped with a Cryo-TCI probe. NOE values were determined from peak intensity ratios obtained from spectra acquired with and without proton saturation. Uncertainties were determined from the standard deviation in background noise levels calculated by using NMRView [To determine steady-state  NMRView .332-350, spTfa1416-434, or spRhp414-22 peptide (GenScript) was added to 0.1 mM 15N-labeled spPH domain at molar ratios of 1:0.00, 1:0.25, 1:0.50, and 1:1.00 in 20 mM potassium phosphate (pH 6.8), 100 mM NaCl, 5 mM deuterated DTT, and 10% D2O. 1H-15N-HSQC spectra were acquired before and after the addition of peptide samples at 25°C on an AVANCE III HD 600 MHz spectrometer (Bruker) equipped with a Cryo-TCI probe. Spectra were processed by NMRPipe [1H)2 + (Δδ15N/5)2}1/2. Residues showing chemical shift changes were mapped on the protein surface by CHIMERA [Each spTfa1 NMRPipe . The che CHIMERA .Kd values were measured by ITC using a VP-ITC calorimeter . The syringe contained 300 μM spTfa1 or spRhp41 peptide; the cell contained 2 ml of 30 μM spPH domain. Titrations (25 × 20 μl injections) were carried out in 20 mM potassium phosphate (pH 6.8) at 20°C. Each injection took 4 s, with a pre-injection delay of 210 s and a syringe stirring speed of 307 rpm. Data were analyzed by using the Origin software package .The Click here for additional data file.


Covalent organic frameworks (COFs) have emerged as a new type of crystalline porous polymers of great interest. However, their preparation requires long reaction times. Microwave-assisted synthesis (MAS) offers an interesting approach to increasing the reaction rate of chemical processes. Thus, microwaves can be a key tool for the fast and scalable synthesis of COFs. Since our previous review on the topic, the preparation of COFs with microwaves has been evolving. Herein, we present a compilation of COFs studies and experiments published in the last three years on the synthesis of COFs using microwave-assisted synthesis as a source of energy. The articles include imine, triazine, and other 2D COFs synthesized using MAS. The 3D COFs have also been compiled. The chemical structure of the monomers and the COFs and their main parameters of synthesis and application are summarized for each article. Covalent Organic Frameworks (COFs) have emerged as novel types of materials in recent years. Interest in them grows every year, and more than 1000 articles have been published per year in the last three years (Web of Knowledge). COFs were first described by Yaghi and co-workers in 2005 [Several applications for COFs have been explored, including molecular separations , removal2 as a solvent and catalyst [Various synthesis strategies for the preparation of COFs have been reported. Solvothermal synthesis is widely used. In fact, the first two COFs synthesized by Yaghi and co-workers were prepared by this technique . This mecatalyst . Unfortucatalyst ,17. Howecatalyst . Other mcatalyst , “two-incatalyst , and miccatalyst . To overcatalyst , being mcatalyst ,24, inclcatalyst , zeolitecatalyst , silicascatalyst , mesoporcatalyst , and othOver the years, the number of reviews on COFs has increased significantly. The relevance of the topic prompted us to prepare a comprehensive review of the use of microwaves for the synthesis of COFs . Since tAs mentioned above, COFs are a class of crystalline porous polymers. Compared to other crystalline porous materials such as Metal Organic Frameworks (MOFs), these include exclusively organic subunits of light elements  connected by strong covalent bonds, forming 2D or 3D materials. One of the advantages of these materials is that the structural composition, topology, porosity, and chemical reactivity can be predicted considering the units involved. We detail below a list of the most remarkable monomers, linkages, and structures of COFs.The monomers are diverse, in agreement with the variety of COFs reported in the literature. The functional groups commonly found in COFs include aldehydes, cyanides, amines, catechol, pyridines, thiols, amides, alcohols, and succinic anhydride moieties. The groups react through condensation reactions in which a small molecular byproduct  is generated. The linkages presented in this review include imines, triazines, and succinimides. Other common bonding groups are B–O , B=N (borazine), C–N , N=N (azodioxy), and B–O–Si (borosilicate). The chemical nature of the linkage is a key issue because it strongly influences the stability and chemical resistance of the COF. For example, the first boron-containing COFs described are very sensitive to humidity. In contrast, the imide of triazine-based materials is more resistant. A unique feature of COF compared to other porous solids is that its framework can be designed predictably at three different structural levels: pore, framework, and both pore and framework complementary design . The forThere are many topologies for COFs, but they all can be classified into a few general groups ,31. Two-One of the differential characteristics of COFs in comparison with other organic polymers is the narrow porosity distribution associated with their crystalline character. In general, this crystallinity is achieved after an aging process in which the structural extended order is produced due to the dynamic covalent chemistry (DCC) process . DCC relMicrowaves (MWs) are a form of electromagnetic radiation lying between infrared and radiofrequency. To date, they have mostly been applied for transmitting information and for heating . MicrowaWe can find three kinds of microwave interactions with matter: transmission, reflection, and absorption. Transmission is the behavior typical of materials transparent to MW, such as Teflon. Reflection is observed in materials like metals that do not allow MW to pass through them. In both cases, there is no transference of energy from the MW to the matter. The third kind of interaction, absorption, is relevant from a chemical point of view. Electromagnetic energy is absorbed to some extent by the material and converted into heat . The absTwo main mechanisms have been described to explain the MW-induced heating of materials: dipolar polarization and ionic conduction. The former is based on the effect of the electric field to orientate polar molecules. The dipoles tend to align with the electric field, but, if the frequency is too high, they cannot orientate and generate friction between them that is converted into heat. The latter takes place when mobile charge carriers  move through the material under the influence of the microwave electric field. The induced electric current collides with neighboring molecules or atoms, thus creating an electrical resistance that further heats the material . Furthermore, some literature has referred to “microwave effects” to describe some controversial phenomena associated with microwave irradiation that cannot be easily explained, attending to differences in temperature between microwave and conventional heating . These nOne of the main advantages of MWs as a source of energy in chemical reactions is that the energy is generated directly in the sample by absorption. It avoids the necessity of conventional heating methods like sand, oil baths, electric heating, or heating jackets. Thus, the process is more energy efficient because it is unnecessary to heat the full system. Another advantage is that the MWs penetrate the sample, transferring heat in a much faster way than the other methods in which heat is transferred by convection from the surface and greatly depends on the inner thermal conductivity of the sample. As MWs penetrate the sample, the temperature profile is inverted, and samples are efficiently heated from the inside to the outside. As a result, much more homogeneous temperatures are achieved in shorter times when MWs are applied, resulting in well-controlled reaction conditions. In this way, MWs produce better temperature profiles than conventional heating techniques. . Thus, the remarkable advantages of MWs in chemistry include higher synthesis rates and shorter reaction times (from hours to minutes), homogeneous products, better properties, higher yields, lower power consumption, and others. Due to these advantages, it is not surprising that MWs have been used in the synthesis of COFs .Depending on their structural and geometrical aspects, COFs can be found in two-dimensional (2D) or three-dimensional (3D) frameworks . Two-dimImine-linked COFs are a series of materials widely explored due to their easy preparation, versatility, and chemical stability  that make them especially suitable materials for the development of gas adsorbents, sensors, catalysts, and water purification ,60. Typi3 nanowires and Fe3O4 nanospheres. Furthermore, the process can be repeated with subsequent loading of nanocrystals and growth of the COF material to synthesize NC@LZU1@NC@LZU1 core− shell−core−shell structures in the form of colloidal solutions. The same procedure  was used to prepare the LZU COF that was modified in a second step to prepare an LZU COF functionalized with PEI or cysteine moieties (LZU-PEI and LZU-Cys respectively). In this case, the synthesis took advantage of the aldehyde groups present in the reaction mixture able to condensate with the amino groups of PEI or cystamine. The resulting materials have a layer of positively charged amines that reduce the particle size (aggregation) and increase the Z potential, improving the suspensibility of the COF by electrostatic repulsion between particles. The materials show low toxicity at the cellular level, an excellent gene transfection ability confirming the permeation of the cellular membrane, and the potential to be applied as an antitumoral agent [In 2017, 1,3,5-Triformylbenzene (TFB), 4-(tert-butoxycarbonylamino)-aniline (NBPDA), and poly(N-vinylpyrrolidone) (PVP) were dissolved in ethanol and trifluoroacetic acid to create COF LZU-1 with hexagonal structure by the microwave-assisted synthesis in only 30 min at a temperature of 120 °C . Gunternal agent . Another example of COF for biomedical applications prepared by MAS is nCOP. This material is synthesized by Schiff base condensation of meso-tetrakis(4-aminophenyl), porphyrin (TAPP), and 4,4′-Biphenyldicarboxaldehyde (BPDA) with microwave heating for 20 min, using PVP as a capping agent. The material was loaded with the bioactive molecule 1-methylpropyl 2-imidazolyl disulfide (PX-12), a thioredoxin-1 inhibitor able to induce apoptosis in tumor cells under photodynamic therapy simply by contact in solution. This process is spontaneous, probably due to the hydrophobic or aromatic interaction between the COF and the guest molecule. One of the advantages of this kind of COF is that it presents absorption and fluorescence (680 nm) in the visible zone. Thus, it can be followed easily with common spectroscopic techniques. The nCOP-PX-12 was used for acid pH-controlled release common in the hypoxic environment of tumors, due to the partial hydrolysis of the imines and shrinkage of the nanoparticles at pH 5 that releases PX-12 and TAPP hydrolyzed from nCOP. The nanosystem exhibits excellent tumor accumulation and biosafety, with up to 98.5% of cancers inhibited .2 g−1, indicating that the crystallinity of the material can be relatively low. The authors assign this behavior to the short reaction time; in fact, the area doubled when the reaction time doubled. The authors were interested in applying these materials as hydrophobic materials for oil/water separation. The F groups introduced into the benzene ring promoted hydrophobicity and stability of the COF. The TAPB-TFA-COF powder exhibited excellent water-in-oil emulsions separation performance and can be used in several cycles. This result suggests a use to treat oil spills and the separation of industrial water-in-oil emulsions. Another microwave-assisted method for the preparation of imine-COFs is described for the hexagonal materials TAPB-TDA-COF and TAPB-TFA-COF . These m3 g−1 for TAB-DFP and TAB-MPPD, respectively). TAPB-DFP is hydrophilic; by contrast, the presence of the methylthiophenyl group increases the hydrophobicity of the material. TAB-MPPD can capture (>500 wt%) for various types of oils, and the absorption is reversible (beyond 10 cycles).Das et al. have developed a microwave-assisted synthesis to prepare another COF able to capture organic solvents . It alsoThe same authors have gone one step further in the use of COFs for separation and purification purposes by their incorporation into a membrane . In thisDPCOF has been included in this section because the material is prepared to depart from aldehyde and primary amines . This isFinally, imine COFs can also be prepared following green chemistry principles . Three CIn conclusion, this section lists the reported techniques for producing C-N-based COFs using microwave-assisted synthesis. Also discussed are methods to enhance crystallinity during COF production in microwave settings. Microwaves create materials of equal or superior quality, have a high BET surface area, and are resistant to aqueous conditions. They also considerably shorten the time needed for synthesis, from days to hours.2 as both solvent and catalyst [Covalent triazine-based frameworks (CTFs) show outstanding properties related to a high N content, planarity, and electron delocalization. For example, their properties as semiconductors with adjustable band gaps have been recently applied for photocatalytic water splitting. They were first reported in 2008 by Kuhn et al. in an ionothermal synthesis in which nitriles were trimerized using ZnClcatalyst . However2 was substituted by trifluoromethanesulfonic acid (TFMS) as a molecule with high catalytic activity and strong polarity to capture and transfer the MW energy to the nitrile-based monomers to greatly facilitate the continuous cyclotrimerization reaction [2 h−1 g−1). By contrast, the material prepared by the ionothermal method is most efficient for oxygen evolution. These results indicate that the band positions and the interlayer stacking structures of CTF-0 were modulated by varying synthesis conditions. In addition, MAS can be more adequate for H2 generation because it produces the most ordered interlayer structure and the highest amount of triazine units. Ren et al. developed a synthetic method in which ZnClreaction . Using Treaction . The optGoing a step further with a similar synthesis approach, a conventional household microwave was used, and further information about the reaction and its scalation was obtained. CTF-0, CTF-DCB, and CTF-DCBP were prepared using TFMS . CTF-DCB2 or Ir4(CO)12 were dispersed with DCP-CTF and were irradiated at 100 W for 20 min (Pd-NP) or 30 min (IrOx-NP). The metal loading was homogeneous within the COF particles and was higher in Pd samples (29 wt%) than in Ir (14%), indicating unreacted metal particles in the dispersion. Average particle sizes around 13 and 2 nm were determined for Pd and Ir-containing samples, respectively. The CTFs act as molecular stabilizers for nanoparticles, improving their electrocatalytic properties toward hydrogen evolution reaction (HER) and the oxygen reduction reaction (ORR), compared to commercial platinum catalyzers.MAS can be used for the post-synthetic modification of triazine COFs. In fact, microwave-assisted thermal decomposition reactions of metal complexes are established methods for the synthesis of metal NPs. Palladium nanoparticles and iridium oxides have been prepared on 2,6-dicyanopyridine-based CTF (DCP-CTF) . Either In addition to the most common functional groups mentioned above, other groups such as esters, imides, amides, or direct C—C coupling have been used in the microwave-assisted synthesis of bidimensional COFs. Although they occur in the bibliography much less frequently than those bonds collected in previous sections, these linkages are very useful in the way they offer the opportunity to synthesize a wide variety of materials with different applications and with properties even superior to those discussed so far. A summary of the structure of the COFs discussed in this section can be found in Imides are an N-containing functional group formed by the reaction of an amine with an anhydride. Lee et al. prepared polyimides with different compositions under a microwave irradiation method . In part2 g−1 are indicative of the low porosity due to the blockage of the pores by the metal cations. The iodine capture is driven by the charge transfer arising from nitrogen-rich phthalocyanine structures and electron-rich π-conjugated systems with iodine molecules. Moreover, the strong electrostatic interaction between Cu(II) on chelate centers and polyiodide anions also plays an important role in firmly trapping radioactive iodine.Metal phthalocyanines can also generate 2D COFs . Liu et 2 g−1. The FT-IR spectra of TH-COF present the characteristic dioxin and C≡N bands, and XRD confirmed the crystallinity of TH-COF. Notably, this COF resists different organic solvents, 6 M HCl, and temperatures up to 370 °C. TH-COF-coated fibers have demonstrated their use for the solid-phase microextraction (SPME) of perfluorinated alkyl substances (PFASs). These characteristics largely stem from the extraordinarily large surface area of TH-COF yielded via microwave-assisted irreversible synthesis and the exceptional intermolecular hydrogen bonds between the pyridine N atoms of TH-COF with PFASs. Microwaves can also be used for the formation of cobalt complexes with the nitrile groups of TH-COF [+ interactions, creates more exposed active sites, and improves K+ insertion/extraction kinetics.Dioxin-linked COFs are another family of stable materials due to the strong nature of their covalent bonds. However, synthesizing COFs via irreversible reactions  is more challenging than synthesizing reversible reactions. For example, TH-COF was synthesized via MAS by a combination of 2,3,5,6-tetrafluoro-4-pyridinecarbonitrile (TFPC) and 2,3,6,7, 10,11-hexahydroxy triphenylene (HHTP) under microwave heating at 100 W at 70 °C for 30 min . The matf TH-COF . LoadingHealth applications are becoming an area of interest for COFs as noted in the papers mentioned above. The capture of dialysis waste products is another use. The material combines a bispyridinium salt (BDB) with an azacalix  arene  are a type of crystalline porous materials that present a mesoporous structure that confers properties and applications like other materials such as mesoporous silicas or metal-organic frameworks (MOFs). In addition, 2D-COFs exhibit properties like other two-dimensional materials. However, in many cases, these materials require time-consuming synthesis procedures, in some cases taking several days. The use of microwaves for chemical synthesis has been a successful strategy exploited for decades to obtain products much more quickly that are more homogeneous and reproducible, sometimes offering better performance and properties  than conventional syntheses.In this review, we have summarized the examples published in the last three years on the preparation of COFs using microwaves as an energy source. These results update the review previously published on the same topic and give a complete perspective on the subject and its evolution over time.The first aspect that draws attention is the limited number of works published in recent years of MAS of COFs compared with the total number of publications on the subject. The synthesis of some of the COFs requires long durations that are reduced to minutes with microwave use. In general, the materials obtained using microwaves have structures, crystallinities, and surfaces similar or superior to those obtained by conventional synthesis. Despite the obvious advantages, this type of technology is still a minority. The absence of this technology is not exclusive to COFs, but it appears in chemical synthesis, both organic and inorganic. Although certainty in this regard would require additional studies, we believe that the omission of microwave use could be due to the low proliferation of professional microwave equipment in synthesis laboratories. Only this type of equipment allows the achievement of controlled and reproducible synthesis conditions. In fact, we see a clear evolution in most of the materials contained in this article that have been prepared with this type of reactor. The microwave oven is a key aspect of this class of synthesis. Using specially designed equipment for chemical synthesis is very important for reproducible synthesis procedures over time and between laboratories. Although they have improved, a more detailed description of the synthesis procedures is still pending. In microwave synthesis, it is quite common that the published procedures do not include all the necessary information to be able to carry them out. Apart from temperature and power, we can cite as important examples the characteristics of the device, the volumes of the reactors, the volume of dissolution, whether there is stirring or not, how the cooling of the reactor is carried out, and other details. All these aspects are crucial in the synthesis of the materials.In the materials that have been prepared, an evolution is clear. There is a reduction in the types of bonds, and, thus, in the type of COFs. The boronate esters and the materials with less stability have lost relevance, and no example has been found. By contrast, those based on imines or triazines, more stable compounds, maintain a prominent presence. Along with them, compounds with amide, C-C, or dioxin bonds offer interesting alternatives that will continue to have an outstanding contribution in the coming years. The 3D-COFs are still testimonial in line with their presence among COFs.A third relevant aspect is a shift in the focus of the articles. The number of new materials, at least in the framework structure, has been reduced, but functionalization and the development of applications have gained importance. Thus, several studies use materials previously reported, such as a microwave that is modified or used in novel applications. Even in novel materials, the application becomes the main motivation of the articles. The applications include classics such as oil/water, gas separations or capture, and electrochemistry, including electrodes for water splitting or batteries. In addition the previously applied fields, COFs have also been applied in the biomedical field in the elimination of pollutants in dialysis processes, the release of genes, and the elimination of tumors. Another trend is the incorporation into membranes or the exploration of delaminated materials.Some aspects of the microwave-assisted synthesis of COFs have not yet been addressed, and whose approach to the process would most benefit the discipline has not been determined. It is necessary to advance the understanding of the interaction of electromagnetic radiation with the reaction mixture. The choice of the solvent and its dielectric properties is of the greatest relevance. However, there is no information on these parameters in a generalized and accessible way for all compounds. The different hydrolysis and condensation processes necessary to obtain the crystalline structure of COFs will vary the properties of the reaction mixture so this behavior and its analysis and modelling require basic research and the interaction of multidisciplinary groups specialized in various areas as chemical, materials and physics.Also, the advance in the use of microwave generators based on solid state technology, it would be convenient, recently it has arisen and offers interesting opportunities when developing low-cost, long lasting reactors that allow precise power control and that, due to their digital characteristics, can be programmed to obtain greater precision in the synthesis. We thought that the use of this technology is going to be the clue in the application of microwaves in laboratories and in consequence its extension in many other fields. In addition, we will start to see such benefits as these kinds of generators are included in commercial reactors and their possibilities are available to materials scientistsAt last, in industrial scale-up and application processes may also be relevant a higher speed synthesis and lower energy consumption, both characteristics are bottlenecks when these advances in nanomaterials are transferred from the laboratory to a real plant application. In all cases, it is essential to have reproducible syntheses with the lowest possible energy and reagent costs. Microwaves can reduce reaction times, allowing an important reduction in the time in which the entire system needs to be kept at a high temperature and therefore in the total energy cost.In conclusion, microwaves are a very interesting tool for preparing COFs. In recent years we have advanced towards a consolidation of the discipline. We hope that this article will be useful for all those groups that work in the field of COF synthesis to illustrate and identify new synthesis pathways.


Hemilepistus reaumuri) near and away from a scorpion burrow. We found that larger females are more likely to occupy burrows than smaller females, regardless of whether these burrows were close or away from scorpion burrows. We also found that larger females stayed longer in safer burrows and that smaller females tended to stay longer in riskier sites even in the absence of direct competition, implying a prudent burrow-site selection. We found no association between male size and the tendency to occupy or to spend time in a burrow, regardless of whether these burrows were close or away from scorpion burrows. Our work highlights the need to consider intraspecific competition when exploring how predators regulate prey behaviour.Prey should select safer breeding sites over riskier sites of otherwise similar habitats. This preference, however, may differ between conspecifics of different competitive abilities if the costs of intraspecific competition overpower the benefits of breeding in a safer site. Our goal was to test this hypothesis by exploring the burrow-site selection of different-sized desert isopods ( PreferrTwo mechanisms can lead to phenotype–environment matching by intraspecific competition, namely (a) aggressive interactions  and (b) Hemilepistus reaumuri) burrow-site selection near and away from Israeli gold scorpion (Scorpio maurus) predators, using a manipulative field experiment in the Negev Desert, Israel. Isopod density in the Negev can reach up to 48 individuals per 1 m2 [We aimed to examine whether prudent behaviour or aggressive antagonistic interactions govern the desert isopods . To explore the isopods' nest-site selection, we established 14 experimental blocks, each including two groups of four 0.8 cm diameter × 4 cm depth cylindrical holes that were dug in the corners of an imaginary 50 cm diagonal square . We drilled the holes using a 0.7 mm drill-bit. The minimal distance between the two burrow-groups was 1 m. In each block, we dug a 10 cm long scorpion-burrow in the middle of one randomly chosen burrow-group . The neighbouring burrow-group in each block served as a no-scorpion ‘safe’ control. To all scorpion-burrows, we introduced scorpions of similar size. We encouraged the scorpion to occupy the hole by surrounding it overnight with small enclosures (details in ). IsraelEach experiment lasted for two consecutive days. At the peak of the isopods' daily dispersal activity, between 13.00 and 14.00 h, we removed all lids to begin the experiment. At the end of day one between 16.00 and 17.00 h, the experiment was paused due to reduced isopod activity. All burrows were then covered with lids to ensure that animals inside the burrow would not escape and to prevent new hole occupancy. On day 2, the experiment was restarted by removing the lids between 13.00 and 14.00 h. At the end of day 2, all isopods still inside burrows were collected, measured and released. For isopods that stayed inside burrows between the 2 days, durations across both days were disregarded from the analysis to discount the time when the experiment was not running.During the experiment, each block was monitored by one person. Any isopod visiting a hole was focally observed. Their activity near and inside the hole was recorded including whether the isopod occupied the hole or rejected it, and if occupied, for how long did the isopod stay inside. Rejected holes were classified as either those that were not occupied regardless of how long the isopod spent near them or holes that were briefly occupied. Brief occupation was defined using a cut-off based on the bimodal nature of the duration data . Isopods that came in contact with a hole were temporarily collected after departing from the experimental blocks, and then were sexed, weighed, temporarily marked and released. This procedure prevented handling stress during the experiment, and ensured that each isopod was sampled only once. Body weight in desert isopods is a good proxy for size . For theWe used a logistic generalized linear mixed model (GLMM) to investigate what drives an isopod's choice to occupy or reject a hole, with predation risk, isopod body weight and their interaction as the fixed predictors. To examine what predicts how long an isopod spends inside the burrow, we ran a linear mixed model (LMM) with predation risk, isopod body weight and their interaction as the fixed predictors. Block was the random effect in all subsequent models. Since only five individuals interacted with more than one hole, individual identity was not considered as a nested random effect. We included all data in the analyses based on the assumption that most isopods likely visit natural burrows outside our experimental blocks. Finally, we performed permutation tests to investigate whether more females or males occupied holes until the end of the trials. All analyses were performed using R version 4.1.2 , models . 3χ2 = 4.718, d.f. = 1, p = 0.029; N = 37; figure 1a) regardless of the risk at the burrow . The decision of male isopods, however, was unaffected by either their own size  or proximity of scorpion to the burrow . Interaction terms were dropped from the analyses since they were not significant for both females  and males .The likelihood of female isopods occupying a burrow they visit increased with their size . Post-hoc analyses revealed that larger females spend more time in safer burrows , whereas risky burrows elicited an opposite trend although not significant . On the other hand, the time males spent in the burrows was not influenced by either body size  or risk . For males, the interaction term was not significant . Thus, we did not include the interaction in the final analysis. Of individuals that occupied the experimental holes until the end of the experiment, 90.9% were females , corroborating our understanding that males do not settle in burrows unless a female is present first.Once occupied, the time females spent inside the burrows depended on both their body size and risk at the burrow (interaction term: . 4Using a field experiment in which dispersing isopods could select burrow sites near and away from scorpion predators, we showed that female isopods adjust their burrow-site selection based on their own body size, and that smaller females use prudent behaviour instead of always favouring safer sites. Large females were more likely to enter a burrow instead of rejecting it, regardless of whether or not this burrow was near or away from a scorpion burrow. Females could identify risky sites and altered their behaviour accordingly. In safe sites larger females stayed longer within burrows than smaller females, while in risky sites smaller females tended to spend more time in burrows than larger females. We found no association between male size and the tendency to occupy or to spend time in a burrow, regardless of whether these burrows were close or away from scorpion burrows.Previous work found that time to settling is positively associated with isopods' family success, i.e. survival until autumn , implyinLarge females stayed longer in safe burrows than in burrows that were close to scorpion burrows. Smaller females did not show this preference and tended to stay longer in risky burrows even in the absence of direct competition. This suggests that small females consider their self-phenotype when searching for a new burrow site, leading to a prudent burrow site selection. Theory predicts prudent choice by less-competitive individuals when the costs associated with competitive interactions are greater than the expected fitness benefits of choosing a better option ,26. In oper se cannot lead to size assortative mating in our system.Prudent habitat choice by both males and females can lead to size assortative mating even in the absence of active mate choice. For example, smaller cichlid fish of both sexes prudently occupy vacant territories of worse quality than do larger fish, leading to size assortative mating . Our resOur findings imply that larger females should breed in safer sites leading to fear–phenotype matching across the landscape of fear. This expectation does not align with previous results from the end of the breeding season that show no differences in average female size between risky and safe sites . Male isIn summary, we showed that larger female isopods were more likely to occupy new burrows, regardless of whether or not the burrow sites were safe. We also found that larger females stayed longer in safer sites while smaller female tended to stay longer in riskier sites, implying a prudent burrow selection by small female isopods. Male isopods show preference for larger females in safer sites raising the question of why smaller female despite the excessive fitness costs of not finding a mate or mating with a lower quality male still use prudent behaviour. Future work should explore this conundrum by comparing the probabilities of smaller female to pair in risky and safer habitats. Our work highlighted the need to consider intraspecific competitions when exploring how predation risk affects prey breeding-site selection and mating patterns.


Awareness of persistent left superior vena cava (PLSVC) with unroofed coronary sinus is crucial. Pre‐ and perioperative evaluation of this association is necessary for surgical plan. Creating an intra‐atrial tunnel to divert LSVC to right atrium without obstructing the mitral valve or the pulmonary veins is the safe surgical approach.Unroofed coronary sinus syndrome is a rare congenital heart defect representing less than 1% of all atrial septal defect (ASD) types, and may be associated with persistent left superior vena cava (PLSVC) which may be missed during preoperative diagnosis. Herein, we present a case of a 2‐year‐old patient who underwent an operation for repair of a coronary sinus‐type ASD; however, PLSVC was detected intraoperatively. An antra‐atrial tunnel has created to divert the flow of PLSVC into the right atrium along with the repair of the ASD. Misdiagnosis of PLSVC with unroofed coronary sinus.  The pericardium was opened, and PLSVC was noticed. Complete cardiopulmonary bypass was prepared without cannulating the PLSVC. The heart was arrested by antegrade cold blood cardioplegic solution. The RA was opened with an incision parallel to the right atrioventricular groove as usual. On inspection, we found that the PLSVC was draining into the roof of the LA, and a venous cannula was directed through the ASD toward its orifice to drain it (Figure A 2‐year‐old girl was presented to our hospital when her parents noticed that she suffered from moderate tachypnea recently. Physical examination revealed a 3/6 systolic murmur on the left sternal border and there was not any cyanosis. TTE showed an ASD of coronary sinus type of about 1.5 cm with dilated right heart cavities. The patient was scheduled for surgical closure of the ASD. Upon anesthesia, oxygen saturation (SaO3UCSS is a rare CHD representing less than 1% of all ASD types.4UCSS is a rare CHD; however, its association with PLSVC must be kept in mind. Creating an intra‐atrial tunnel to divert the flow of PLSVC into RA, without obstructing the mitral valve or the pulmonary veins, is a safe surgical approach.Alwaleed Al‐Dairy: Conceptualization; data curation; investigation; project administration; resources; software; supervision; writing – original draft; writing – review and editing. Reem Ahmad: Data curation; writing – original draft; writing – review and editing. Rawan Hasan: Data curation; writing – original draft; writing – review and editing.There is no funding resource for writing this manuscript.The authors have no conflict of interest.The manuscript was approved by the ethics committee at Damascus University.Written informed consent was obtained from the patient's parents for publication of this report and the images.


Furniko flour (FF) is a traditional roasted flour derived from a maize landrace, commonly consumed by Greeks of Pontic origin in the northern regions of Greece. Despite its perceived nutritional benefits, there is a lack of scientific data to support and highlight its value. This study aimed to compare the nutritional, physicochemical, anti-nutritional, functional, and antioxidant characteristics of FF with those of traditional and non-traditional types of maize flour. Furniko flour (FF) presented the highest values for protein (10.86 ± 0.36 g/100 g), fat (5.05 ± 0.08 g/100 g), K (539.93 mg/100 g), Mg (126.38 mg/100 g), P (296.4 mg/100 g), Zn (2.44 mg/100 g), and total phenolic content (TPC) (156 mg GAE/100 g). However, FF exhibited lower levels of Fe (3.83 mg/100 g), carbohydrates (70.55 ± 0.24 g/100 g), and antioxidant activity (0.27 ± 0.02 µmol of TE/g) than other types of flour examined. Furniko’s functional properties make it an excellent source for porridges, while its low content of antinutrients reduces the possibility of low bioavailability of Fe, Zn, Mg, and Ca. Due to its significant and functional characteristics, Furniko flour could be considered an important material in the food industry, especially in bakery goods and health-oriented foods like energy bars, breakfast cereals, and gluten-free pasta. More research is needed, however, to thoroughly investigate its dietary potential and compatibility with other components.The online version contains supplementary material available at 10.1007/s11130-023-01078-2. Furniko flour is a popular traditional maize-based food product in Pontic Greek cuisine [ cuisine . The Pon cuisine . Maize,  cuisine , was als cuisine . However cuisine . Interes cuisine .furniko-making process in Supplementary Materials 2. The distinctive flavor of furniko makes it a key ingredient in a dish called chavitz, havits, or havitz  [gofio [For instance, the traditional preparation of furniko flour involves roasting maize on the cob in a wood-fired oven, a process that lasts 24 h and is carried out until the oven’s inner dome turns white, signaling optimal temperature. Keramaris et al.  describeke meal) . Roasted) [gofio .furniko flour. Hence, this study is focused mainly on the quality characteristics of roasted flour prepared by the Pontic Greeks’ traditional preparation method, which involves roasting maize on the cob in a wood-fired oven—a procedure that differs significantly from the laboratory roasting or pan roasting used in earlier studies. The method of preparation can have a significant impact on a food product’s nutritional profile, and it was of great interest to us to research how this unique method affects the nutritional content of the maize flour. Therefore, this study aims to evaluate the nutritional properties of furniko flour and compare them with those of similar flour products.To the best of our knowledge, limited information is available on the nutritional, physicochemical, functional, antinutritional, and antioxidant properties of The section on materials and methods is accessible in Supplementary Materials 1.Furniko flour (FF), non-traditional roasted flour (NTRF), homemade flour (HF), and commercial flour (CF), as listed in Table p < 0.05) amount, likely due to evaporation resulting from heat [Furniko flour (FF) exhibited the highest protein content among all tested samples, a statistically significant difference (p < 0.05). In contrast to Oboh et al. [p < 0.05). Furniko flour (FF) exhibited the highest crude fat content (5.05 ± 0.08 g/100 g), which was significantly higher than that of NTRF at 4.11 ± 0.05 g/100 g and CF at 0.87 ± 0.10 g/100 g. Therefore, roasting seems to increase the fat content of FF, which is in accordance with previous reports [p < 0.05) increase. The ash content in each flour sample indicates the mineral content [Furniko Flour (FF) exhibited the maximum crude fiber content (3.78 g/100 g), supporting previous reports that roasting increases fiber content [p < 0.05) higher content (80.40 ± 0.29 g/100 g) than FF (70.55 ± 0.24 g/100 g). The lower carbohydrate content of the FF, which supports previous research [p < 0.05) the highest energetic value  among all flour samples. Although the energetic value of the traditional FF was 371.03 ± 0.81 kcal/100 g, it was slightly lower despite its elevated protein content. This could be due to its reduced carbohydrate content.The maize flour samples analyzed in this study include traditional rom heat . High-terom heat . The crurom heat , rangingh et al. , 14, posh et al. . A signi reports . The roa reports . The ash reports , with ro content . Throughresearch , can likresearch . The eneThe current study examined nine minerals, namely Ca, K, Mg, Na, P, Fe, Mn, Cu, and Zn. The results are presented in Table per serving [Furniko flour (FF) and HF are better suited for adults, whereas non-traditional roasted flour is an ideal option for children. As per European Food Safety Authority (EFSA) recommendations, FF observed the most significant dietary contribution to phosphorus (P) for both children (47.42%) and adults (43.11%), and to protein (36.2%) for children. The two other flour varieties, NTRF and HF, had higher contributions of phosphorus and iron. It is critical to acknowledge that the nutritional value of the flour samples exhibited variability based on age and flour-making procedures. Overall, the nutritional contribution of FF aligns closely with that of NTRF and HF, with minor variations. All calculated contributions are shown in Tables S3 and S4, presented in Supplementary Materials 2.This study evaluated the nutritional value of the maize flour varieties, demonstrating their contribution to the daily nutrient requirements of both children and adults. Nutrient contributions, which are classified as high 20% or more) or low (less than 5%) % or moreTable S5  shows the fatty acid profile of the four flour samples, including the total saturated (SFA), monounsaturated (MUFA), and polyunsaturated fatty acids (PUFA), plus UFA/SFA and omega-6/omega-3 ratios. The fatty acid composition was comparable across samples, all of which contained SFA, MUFA, and PUFA. Both CF and FF had palmitic acid as the most abundant SFA, contributing 16.36 and 16.28% of their total SFAs, respectively. Stearic acid was present in modest concentrations (1.45–2.71%) in all samples. Oleic acid was the most abundant MUFA across all samples, accounting for 26.84–34.32% of total MUFAs, followed by eicosapentaenoic and palmitoleic acids, an observation that is consistent with those of earlier studies . The appp < 0.05) in phytic acid content was observed when comparing FF (0.12%) with HF (0.16%). The total oxalate content in the analyzed flour samples varied significantly (p < 0.05), from 0.29% in CF to 2.61% in FF. Although roasting typically reduces oxalate content [Figure S4  illustrates the antinutritional components related to each flour sample. The phytic acid content in the maize flour samples was notably low, ranging from 0.05 to 0.16%. A statistically significant decrease , yet both were significantly (p < 0.05) higher than the other flour samples. The total phenolic content (TPC) in FF was found to be greater than in HF. This is due to the liberation of bound phenols and improved extractability during the roasting process [Table S6, presented in Supplementary Materials 2, highlights the total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity of the flour samples. The TPC values of the flour samples ranged from 65 mg GAE/100 g for CF to 156 mg GAE/100 g for FF. The TPC values of FF and HF were not significantly different , while unroasted flour samples HF and CF both exhibited lower values (0.19 µmol of TE/g). Antioxidant activity, via the FRAP assay, revealed that NTRF presented significantly (p < 0.05) the highest activity (11.56 µmol TE/g), while CF presented the lowest activity (1.85 µmol TE/g). Roasted flour samples showed higher antioxidant activity compared to their unroasted counterparts, supporting the results reported by Oboh et al. [r = 0.123, not significant) and FRAP , and a strong positive correlation between DPPH and FRAP . These results suggest that there is a potential link between total phenolic content and antioxidant activity. Moreover, DPPH and FRAP are closely related. On the other hand, TFC exhibited a negative correlation with FRAP . This strong negative correlation suggests a possible inverse relationship between the flavonoid content and the antioxidant capacity as determined by FRAP. Additionally, TFC had a weak negative correlation with DPPH . Finally, TPC and TFC had a moderately negative correlation . These results highlight the nuanced interaction between phytochemical content and antioxidant activity in samples of maize flour.The 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assays were utilized to assess the antioxidant activity of the flour extracts. NTRF and FF presented the highest levels of radical scavenging activity among all flour types, whereas HF and CF showed the lowest levels by the application of the DPPH assay. As y p < 0.0 the highh et al. . These rh et al. . Pearsonp < 0.05) observed in NTRF. Unexpectedly, the water activity of FF was significantly (p < 0.05) higher than that of HF. This may be attributed to improper flour packaging that allowed the absorbance of ambient moisture. In terms of pH, the roasted flour varieties showed significantly (p < 0.05) lower values  compared to the unroasted flour samples . These pH ranges obtained from the studied flour samples are consistent with data reported for blue [Food storage properties are improved by thermal processing, such as extrusion and roasting . In thisfor blue  and yellfor blue  maize.p < 0.05) difference observed among the roasted and unroasted flour samples. Commercial flour (CF) had the lowest WAC, whereas NTRF exhibited the highest. The oil absorption capacity (OAC) between the flour samples showed no significant (p < 0.05) difference, with CF documenting the highest value (1.83 g/g) and FF the lowest (1.72 g/g). The swelling power (SP) of the roasted flour samples (4.33 and 4.61 g/g) was significantly (p < 0.05) lower than that of unroasted CF (5.59%). The bulk density (BD) of flour is primarily influenced by its initial moisture content and starch content [p < 0.05) lower FC was observed in the evaluated roasted flour samples compared to the unroasted samples, whereas the foaming stability was significantly (p < 0.05) higher. Hence, roasted flour samples are incapable of forming dough.The data on the functional properties of the evaluated flour samples are shown in Table S7 in Supplementary Materials 2. The water absorption capacity (WAC) ranged from 0.66 to 1.61 g/g, with a significant  of 2%. Notably, the roasting treatment procedure either reduced or maintained the levels of LGC. The observed high gelling ability supports the usage of maize flour for porridge preparation , as wellee pasta .The goal of our research was primarily to investigate the quality characteristics of a specifically and traditionally processed maize flour and secondarily, to compare them with other similar flour products. The nutritional, functional, antinutritional, and antioxidant properties of Furniko flour (FF) were studied and compared to similar flour products. The findings of the study revealed that the traditional roasting process enhanced not only the nutritional content of the flour but also its functional properties and antioxidant potential. The FF appears to be rich in protein, fat, minerals, and phenolic compounds. Moreover, its functional properties and flavor profile make it an ideal candidate for the development of new food products. Our data support the common opinion among Pontic Greeks that FF is a healthy and nutritious food. Further research is necessary to support and introduce widespread consumption of FF’s healthy ingredients and organoleptic features.Below is the link to the electronic supplementary material.Supplementary Material 1Supplementary Material 2