Summary Sunflower oil was added to donkey milk to increase the low energetic intake and improve both texture and healthy characteristics. This milk‐based emulsion was fermented using a binary association of two strains of Streptococcus thermophilus showing distinctive abilities. One strain (St 907) produced ropy exopolysaccharide (EPS), whereas the other strain (St 563) produced folic acid. Fermentation was stopped at pH 5.0 to prevent whey separation. The refrigerated product was stable at least for 20 days and showed improved viscoelastic properties due to the EPS combined with the oil droplets. The volatile profile was constituted of ketones, aldehydes, alcohols and fatty acids, mainly originated from microbial fermentation, whereas few other compounds suggested the presence of oxidative processes. The folic acid content in the fermented beverage was increased by more than 10 times (2.03 ± 0.17 μg/100 mL) with respect to that found in donkey milk (0.16 ± 0.03 μg/100 mL).

To better understand the fermentation kinetic of Arabian donkey milk, its physicochemical properties, conductivity and viscosity were assessed during acidification, and compared to that of the bovine milk. Donkey milk showed a shorter latency phase and slightly lower acidification rate than bovine milk. Measurement of electric conductivity during acidification showed that maximum demineralisation of casein micelles occurred at around pHI 5.44 for donkey milk and pHI 5.16 for bovine milk. Donkey milk was also found to be less viscous. The technological characteristics of donkey milk were different from those of bovine milk due to intrinsic physicochemical properties of both milks.

Background: There has been increasing evidence and support for the use of digital technology in the cognitive health field. Despite the growing use of innovative digital technology to assess cognitive function, such technology remains scarce in Arabic countries, particularly in Tunisia. Objective: To investigate the effectiveness of a digitally delivered cognitive assessment battery in differentiating varying degrees of cognitive function in older Tunisian adults. Methods: One hundred fifty-five Tunisian older adults (age: 62.24±7.52 years) were assigned to one of four groups: healthy controls (HC), at-risk (AR), mild cognitive impairment (MCI), and Alzheimer’s disease (AD). Participants completed a translated version of the Neurotrack digital cognitive battery. Results: The AD group performed significantly lower on the associative learning (p = 0.01) and associative memory assessments (p = 0.002), than the HC and AR groups. The AD group also performed worse on the inhibition measure (p = 0.008) than the HC, AR, and MCI groups. For recognition memory, the was a significant difference between all four groups (p < 0.0005), with AD having the lowest scores followed by the MCI, AR, and HC groups, respectively. There were no significant differences observed on attention, executive function and processing speed performance between the four groups (p > 0.05). Conclusion: The use of digital technology appears to be a viable solution to current cognitive assessment challenges for assessing cognitive function in a Tunisian population. These findings provide further support for the use of digital technology in cognitive assessment, particularly in understudied populations.

Food waste has been widely valorized in the past years in order to develop eco-friendly materials. Among others, bread waste is currently of increasing interest, as it is considered a huge global issue with serious environmental impacts and significant economic losses that have become even greater in the post-pandemic years due to an increase in cereal prices, which has led to higher production costs and bread prices. Owing to its richness in polysaccharides, bread waste has been previously studied for its physico-chemical characteristics and its numerous biotechnological applications. The present review highlights the re-use of bread waste and its valorization as a valuable resource by making value-added products through numerous technological processes to increase efficiency at all stages. Many research studies reporting several transformation methods of surplus bread into ethanol, lactic acid, succinic acid, biohydrogen, hydroxymethylfurfural, proteins and pigments, glucose–fructose syrup, aroma compounds, and enzymes are widely discussed. The wide variety of suggested applications for recycling bread waste provides significant insights into the role of technology development in potentially maximizing resource recovery and consequently contributing to environmental performance by reducing the amount of bread waste in landfills.

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