{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,11]],"date-time":"2026-03-11T17:00:34Z","timestamp":1773248434397,"version":"3.50.1"},"reference-count":82,"publisher":"MDPI AG","issue":"1","license":[{"start":{"date-parts":[[2025,12,30]],"date-time":"2025-12-30T00:00:00Z","timestamp":1767052800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"National Funds by FCT\u2014Portuguese Foundation for Science and Technology","award":["UID\/04033\/2025"],"award-info":[{"award-number":["UID\/04033\/2025"]}]},{"DOI":"10.13039\/501100024791","name":"Centre for the Research and Technology of Agro-Environmental and Biological Sciences","doi-asserted-by":"crossref","award":["LA\/P\/0126\/2020"],"award-info":[{"award-number":["LA\/P\/0126\/2020"]}],"id":[{"id":"10.13039\/501100024791","id-type":"DOI","asserted-by":"crossref"}]},{"DOI":"10.13039\/501100014271","name":"University of Life Sciences in Lublin","doi-asserted-by":"crossref","award":["VKB\/S\/37\/2023-T"],"award-info":[{"award-number":["VKB\/S\/37\/2023-T"]}],"id":[{"id":"10.13039\/501100014271","id-type":"DOI","asserted-by":"crossref"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>This study aimed to evaluate the health-promoting potential of wafers enriched with almond peel as a natural source of bioactive compounds. Wafers were prepared with different concentrations of almond peel (1%, 2%, 5%, and 10%) and analyzed to determine their phenolic content, antioxidant capacity, enzyme inhibition, anticancer properties, and sensory properties. Three types of samples were examined: buffer extracts (PBS), ethanol extracts (EtOH), and samples obtained after in vitro digestion (TRW). Antioxidant properties were assessed using ABTS+\u2022 and DPPH\u2022 assays, as well as Fe2+ chelation and reducing power tests. Enzyme inhibitory activities against LOX, COX, ACE, and lipase, and antiproliferative potential of hydrolysates toward AGS and HT-29 cell lines were also determined. The highest levels of total phenolic, flavonoids, and phenolic acids were found in digested samples of wafers with 10% almond peel addition (W10), reaching 2.243 mg\/g, 6.153 \u00b5g\/g, and 0.554 mg\/g, respectively, while PBS extracts of control wafers (WK) showed the lowest values (0.159 mg\/g, 0.146 \u00b5g\/g, and 0.316 mg\/g, respectively). The digested W10 samples showed the strongest antioxidant and enzyme inhibitory activities. The wafer hydrolysates caused only a modest reduction in HT-29 cell viability, and this effect was observed exclusively at the higher concentrations tested. The results confirm that almond peel enhances the health-promoting properties of wafers.<\/jats:p>","DOI":"10.3390\/molecules31010129","type":"journal-article","created":{"date-parts":[[2025,12,31]],"date-time":"2025-12-31T13:30:52Z","timestamp":1767187852000},"page":"129","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["The Health-Promoting Potential of Wafers Enriched with Almond Peel"],"prefix":"10.3390","volume":"31","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-9692-2111","authenticated-orcid":false,"given":"Urszula","family":"Szymanowska","sequence":"first","affiliation":[{"name":"Department of Biochemistry and Food Chemistry, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, 8 Skromna Str., 20-704 Lublin, Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6082-3864","authenticated-orcid":false,"given":"Monika","family":"Kara\u015b","sequence":"additional","affiliation":[{"name":"Department of Biochemistry and Food Chemistry, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, 8 Skromna Str., 20-704 Lublin, Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0866-953X","authenticated-orcid":false,"given":"Ivo","family":"Oliveira","sequence":"additional","affiliation":[{"name":"Centre for the Research and Technology of Agroenvironmental and Biological Sciences, CITAB, Inov4Agro, Universidadede Tr\u00e1s-os-Montes e Alto Douro, UTAD, Quinta de Prados, 5000-801 Vila Real, Portugal"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9057-8038","authenticated-orcid":false,"given":"S\u00edlvia","family":"Afonso","sequence":"additional","affiliation":[{"name":"Centre for the Research and Technology of Agroenvironmental and Biological Sciences, CITAB, Inov4Agro, Universidadede Tr\u00e1s-os-Montes e Alto Douro, UTAD, Quinta de Prados, 5000-801 Vila Real, Portugal"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0219-6118","authenticated-orcid":false,"given":"Barbara","family":"Chilczuk","sequence":"additional","affiliation":[{"name":"Department of Chemistry, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, 15 Akademicka Str., 20-950 Lublin, Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0659-8704","authenticated-orcid":false,"given":"Katarzyna","family":"Lisiecka","sequence":"additional","affiliation":[{"name":"Department of Biochemistry and Food Chemistry, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, 8 Skromna Str., 20-704 Lublin, Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2025,12,30]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Ollani, S., Peano, C., and Sottile, F. 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