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This study investigates the effect of varying concentrations of potato fibre (PF) (1, 2, and 3%) on wheat flour (WF) dough rheological properties and the resultant pan bread quality. Chemical analysis, physical characteristics (weight, loaf volume, and specific volume), and colour attributes were estimated to assess bread quality. The impact of PF on bread sensory evaluation was estimated. The addition of PF significantly affected the properties of the dough. Moreover, the data indicated a substantial increase in water absorption (P ≤ 0.05) from 57.2% for the control to 65.5, 73.3, and 77.6% with the addition of 1, 2, and 3% PF to WF, respectively. Protein, crude fibre, and ash levels significantly increased (P ≤ 0.05) with higher PF ratios. Moisture and carbohydrate contents were markedly reduced (P ≤ 0.05). The specific volume considerably decreased from 3.15 cm³·g^–1 in the control to 2.9, 2.74, and 2.53 cm³·g^–1 with the addition of 1, 2, and 3% PF to WF, respectively. All replacement samples exhibited no significant alterations (P ≤ 0.05) in L* values and substantially (P ≤ 0.05) increased values of yellowness (b*) in all fortified samples relative to the control. Sensory assessments revealed that PF can be incorporated into WF at concentrations of 1% and 2% without compromising the overall acceptability of bread compared to the control.

A significant challenge for the sustainable dairy sector is incorporating by-products generated during other food production and agricultural processes, such as fruit, vegetable, legume, oilseed, and grain production, into dairy products. In previous decades, by-products from these sectors were mainly used as feed for dairy cows and other animals. Currently, there is a trend to use these materials also in dairy production, for fortifying and developing novel dairy products. Additionally, their incorporation into dairy products offers the modification and enhancement of the technofunctional properties. This review summarises contemporary approaches and the current state of sustainable production in the dairy sector, with an emphasis on techno-functionality.

This study evaluated the quality changes of fresh-cut potatoes during storage by treating with different concentrations of tea polyphenol (0.125, 0.25, 0.5, and 1.0 g·L^–1). During the storage, the ∆E value (colour change of fresh-cut potatoes), browning degree, chewiness, malondialdehyde (MDA) content, polyphenol oxidase (PPO) and peroxidase (POD) activity gradually increased. But the hardness and elasticity first increased and then decreased. Compared with the control, the tea polyphenol treatment could effectively inhibit the increase of ∆E value, browning degree, chewiness, MDA content, PPO and POD activity of potato slices, and delay the decrease of slice hardness, elasticity and brittleness in the later storage period. Among them, 0.25 g·L^–1 tea polyphenol has the best effect. It can maintain the colour of fresh-cut potatoes, inhibit the increase of PPO and POD active enzyme activities, reduce the production of browning substances, and improve the storage quality of fresh-cut potatoes.

High-pressure processing (HPP) was used as a post-processing treatment for vegetable puree. Microbiological, physicochemical, nutritional, and sensory analyses of puree were investigated at room temperature. HPP (600 MPa, 5 min) was compared with thermal treatment (117 °C, 30 min) and fresh samples. Treatments did not change pH or total soluble solids. For both methods treated samples exhibited a lower microbial count (< 1.0 log CFU·g^–1) over storage, compared with fresh puree. During storage, other parameters, including total phenolic contents and antioxidants also demonstrated similar or better performance than controls (P < 0.05). Overall, HPP-treated puree received a higher sensory evaluation score. Thus, HPP can be used as an alternative processing technology to improve nutritional quality and microbial safety.

This study aimed to determine the effect of carob molasses pulp flour (CMP) at 5.0, 7.5, and 10.0% on the chemical composition and properties of eggless semolina pasta in terms of colour, nutritional value, cooking quality, and sensory properties. As presumed, carbohydrate and energy values of CMP-added pasta (carbohydrates 73.31–77.40%) were lower than the control (82.17%), whereas dietary fibre values were up to 4 times higher (8.18–12.60% vs. 3.71%). There was not a significant difference in the amount of fat (0.48–0.70%), optimum cooking time (6.56–7.06 min), or cooking loss (10.43–12.57%) of CMP-added pasta compared to the non-enriched counterpart (P > 0.05). All formulations were sufficient in terms of sensory properties; colour shift occurred in the direction from standard yellow to the dark brown area. The results showed that even the maximal tested dosage of the CMP equal to 10.0% could produce pasta with satisfying overall quality.

This study compares the bioactive compound contents and volatile profiles of products obtained from the ‘Nero’ variety of aronia (Aronia melanocarpa L.) fruits subjected to three different drying methods: freeze drying, vacuum drying, and hot air drying. Total phenolic content, total flavonoid content, and antioxidant activity were evaluated. The highest values were observed in the freeze-dried samples, with 67.9 mg GAE·g^–1 dry weight (DW), 41.7 mg CE·g^–1 DW, and 88.6% antioxidant activity, respectively. Vacuum drying resulted in moderate levels of bioactive compounds, while hot air drying yielded the lowest values. Volatile compound analysis, based on relative peak areas obtained from Gas Chromatography-Mass Spectrometry (GC-MS), indicated that freeze drying retained the highest levels of key aroma compounds, including hexanal (15.4%), ethyl acetate (13.9%), methyl acetate (5.7%), benzaldehyde (5.2%), 1-butanol (4.4%), linalool (3.5%), hexane (3.3%), and 2-nonanol (3.1%). The heatmap and ANOVA analyses consistently demonstrated that the drying method had a significant effect on volatile compound retention, with freeze drying identified as the most effective technique for preserving the native aroma profile. One-way ANOVA showed statistically significant differences between groups (P < 0.001). Multivariate analysis via Principal Component Analysis (PCA) revealed clear distinctions in both bioactive profiles and volatile compositions across the drying methods. Overall, freeze drying proved to be the most effective method for preserving both bioactive and volatile components in dried ‘Nero’ aronia fruits.

The present investigation was an attempt to compare the phytoceutic potential of ginger rhizome and ginger leaves of the Suravi variety. For this purpose, both rhizome and leaves were dried and used for the preparation of patties. After that, patties were assessed for colour tonality, texture, total phenolic content and hedonic response such as colour, taste, flavour, texture and overall acceptability. The results depicted that L* and b* values changed significantly during the storage interval; however, b* value was also affected by treatments whilst L* and a* values did not impart any momentous effect. For texture, the highest value was observed for patties with ginger rhizome powder (0.067 ± 0.0032 N) followed by patties with ginger leaf powder (0.060 ± 0.0029 N) and then control patties (0.057 ± 0.0026 N). For total phenolic content (TPC), maximum phenolic contents were observed as 84.80 ± 3.31 mg GAE 100 g^-1 in treatment T₂ followed by 75.68 ± 2.95 mg GAE 100 g^-1 in T₁ and 61.70 ± 2.41 mg GAE 100 g^-1 in T₀. For hedonic response, all the parameters changed significantly during the storage interval; however, flavour, taste and overall acceptability changed momentously with treatments. The findings of the current investigation demonstrated that ginger leaves have a higher antioxidant potential as compared to the ginger rhizome and control patties, and they should be incorporated into food products.

High salt (sodium chloride) consumption is a significant public health concern worldwide. There is strong scientific evidence that a high-sodium diet is associated with increased rates of several health problems. This article aims to replace the salt content of sliced bread with salt encapsulated in xanthan gum, providing a non-homogeneous distribution of salt to maintain the perception of salty taste. The key focus of this research is to maintain the product's sensory characteristics and ensure consumer acceptance, a crucial aspect in the success of any food product. For this purpose, three sliced bread formulations were developed and compared: Formulation 1 (F1) as the standard, and Formulations 2 (F2) and 3 (F3) using the encapsulated salt technique, with respective reductions of 30% and 50% in salt. Physicochemical analyses were performed on the products of the three bread formulations. Sensory analysis was also performed on the products from the three bread formulations, involving 80 untrained tasters, to evaluate and compare salt intensity. Thus, it was evaluated that F1 and F2 did not present statistical differences in the sodium content, while F3 presented a difference between the others. Therefore, it was possible to conclude that reducing sodium by 29% using xanthan gum encapsulation can be an alternative to reducing salt without lowering flavour perception.

This research investigated the influence of the storage duration on the health promoting tyrosine, tryptophan and total phenolics in potato tubers. In the course of storage, the total amount of accumulated compounds in the dry mass of organically grown potato tubers increases. This is determined by individual properties of potato variety, storage time, and interaction of these two factors (P < 0.05). Organic potato tubers show increased total phenolic compounds in their dry matter during storage. This is due to a variety of characteristics, storage time and the interaction of these two factors (P < 0.05). A more pronounced increase in total phenolic compounds during storage was observed in 2022 than in 2021.

The effect of instant rice mash (IRC) addition to rice bread was evaluated. Six samples containing different amounts of IRC (0, 10, 20, 30, 40, and 50%) were added to rice dough. Quality parameters (baking loss, specific volume, and textural properties) were evaluated. Texture properties were analysed in fresh bread and in bread after 24 h of storage. Additions of 10% and 20% of IRC increased baking loss from 15% to 22%, and the specific volume of rice bread from 1.5 mL g^-1 to 2.1 mL g^-1 (10% of IRC) and 1.9 mL g^-1 (20% of IRC). Increasing additions of IRC significantly decreased the hardness and chewiness of both fresh bread and bread stored for 24 h. By adding IRC, the cohesiveness of rice bread was increased. These findings are useful for increasing the quality of rice bread by adding IRC to rice dough.

In Mexico there is an important production of soybeans; however, no evidence of the analysis of organoleptic attributes in Mexican soybean products was found, so the objective of this work was to sensorially characterise soymilk made from commercial beans grown in northern Mexico based on seven organoleptic attributes. A panel of trained judges evaluated 11 soymilks made from commercial soybeans grown in Mexico, two soymilks made from commercial soybeans reported to be free of lipoxygenases, and one control soymilk. Evaluated flavour attributes were beany, milky, greasy, toasted, bitter, metallic and rancid. The results showed that the soymilks from the JP 30790 and JP 28955 genotypes generated low beany notes. The Mexican variety Guayparime S-10 obtained the lowest beany flavour note. Among Mexican soybeans, the soymilks of Huasteca 700 and Vernal varieties got the highest values of the milky flavour and the JP 30790 and JP 28955 materials obtained intermediate values in this attribute; in the rancid attribute, the zero value was given to all the soymilks. The scarce beany notes and the high milky attribute, as well as the zero value in the rancid attribute favour an acceptable flavour in the soymilks.

Between 2014 and 2019, a total of 361 commercially available Czech beer samples (103 brands) were analysed for gluten content using a competitive enzyme immunoassay. The gluten levels in different types of beers ranged from < 10 mg L^-1 to 3 380.0 mg L^-1. The percentage of samples that can claim the gluten-free status (< 20 mg L^-1) were in categories gluten-free (99%), radler (84.6%), non-alcoholic beer (44.2%), lager beer group I (16.6%), lager beer group II (16.3%), special beer (25%) and wheat beer (0%). The important finding from this work was that 2 out of 196 beer samples with a gluten-free label contained more gluten than allowed under the guidelines established by the European Union and the Codex Alimentarius Standard. From a consumer point of view, it is also significant that in addition to gluten-free samples, 15.4% of radlers, 55.8% of non-alcoholic beers, 71.4 to 75.5% of all lagers and 66.6% of special beer samples could be labelled as very low gluten (21-100 mg L^-1).

One of the most important machines in the olive oil extraction line is the horizontal three-phase centrifugal separator machine or Tricanter. The purpose of this paper is to evaluate the machine designed on the basis of Tricanter and to evaluate the quality of extracted olive oil. For this purpose, four different olive cultivars from Gilan Province in Iran were used. In this research the rotational speed of the Tricanter machine was tested at three levels of 2 500, 3 000, and 3 500 rpm and the content of water added to olive paste was used at three levels of 10, 20, and 30% of the paste mass. Peroxide value (PV) and percentage of acidity were measured for oil extracted from all four olive cultivars. The results of the analysis of variance (ANOVA) test showed that rotational speed and the content of added water had an effect on the acidity and PV for all samples of olive cultivars. The measured values showed that the best speed for the Tricanter machine is 3 500 rpm. At this rotational speed, the peroxide and acidity values are lower than the standard values.

The technological quality of the protein fraction of wheat white flour (WW) was determined by the lactic acid Solvent Retention Capacity and by the Gluten Performance Index (LA-SRC and GPI; AACC method 56-11.01). Parallelly, Perten's standard Gluten Index test (GI; AACC method 38-12.02) was performed with that wheat control. Consequently, the same methods were applied to 9 bi-composite blends mixed at ratios of 90 : 10, 80 : 20, 70 : 30, 60 : 40, 50 : 50, …, and 10 : 90 as WW replacement with one of the rye bread flours (RB), and the RB control itself. Unlike successful measurements in the case of the LA-SRC and GPI, washing gluten from the first 90 WW : 10 RB blend led to the clogging of the Glutomatic sieve, likely due to the interaction of wheat gluten with rye arabinoxylans. The discrepancy induced the development of a modification of the standard GI procedure; clogging was avoided by precipitating flour and centrifuging the swollen solid from suspension, similarly like in the SRC method. The settled residue transported to a standard sieve cassette was secondly centrifuged in the original apparatus Perten CF2015. The weighing of the overflow and underflow of the sieve and the calculation of the results were performed according to the original GI method. For the WW control, the standard GI value was 90% and the modified Gluten Index value (GI_modif) was 82%. As expected for WW-RB counterparts, the higher the portion of rye in the bi-composite blend, the lower the value of the GI_modif. For the 50 WW : 50 RB blend and the RB itself, the GI_modif values were 47% and 18% (the GPI values 0.66, 0.45, and 0.39, respectively). On the contrary, the LA-SRC demonstrated a convex course (118, 104, and 123%, respectively). In the plane of the principal components (PC), namely PC1 and PC2, the variables related to gluten quality formed 4 groups as a function of the stepwise change in the mixing ratio of WW and RB: i) flour protein content, GPI, and GI_modif; ii) LA-SRC; iii) dietary fibre content and ash content; iv) water, sucrose, and sodium carbohydrate SRCs. However, the modified test procedure should be revised in wheat varieties characterised by a wider spectrum of protein quality, mixed with different types of rye flour (especially wholegrain one).

Among the varieties of pineapples, honey pineapple is suitable to be processed as a probiotic beverage. The study aimed to evaluate the honey pineapple juice as a growth medium for Lactiplantibacillus plantarum subsp. plantarum Dad-13 probiotic strain. The pineapple juice was fermented by adding a starter culture of L. plantarum Dad-13. The fermentation time (0, 4, 8, 12, 16, 20, and 24 h) was used as a variable. The number of L. plantarum Dad-13 cells increased significantly after fermentation (P < 0.05). In acidic pineapple juice L. plantarum Dad-13 can still grow more than 2 log cycles. After 16 h, the results showed the best characteristics with cell count (8.86 log CFU·mL^–1), pH (3.52), and titratable acidity (0.59%). To balance the sour taste, the 8% sucrose addition was the most preferred by the panellists (n = 67), with a 5.74 (slightly like) overall acceptance score. After 42 days, there was no significant decrease in cell viability. The number of cells on day 42 was 8.81 log CFU·mL^–1 with significant changes in pH and titratable acidity. The study showed that honey pineapple juice is a suitable growth medium for L. plantarum Dad-13.

Listeria monocytogenes is capable of forming biofilms on the food contact surfaces, increasing the risk of food contamination by this pathogen. The disinfectant benzalkonium chloride (BC) is commonly used to control L. monocytogenes in the food industry. This study aimed to investigate effects of BC on L. monocytogenes biofilms. Biofilm biomass was measured by the microplate method with crystal violet staining. Results from the broth microdilution method showed that the minimum inhibitory concentration (MIC) of BC against L. monocytogenes 10403S was 8 μg·mL^–1. Sub-MICs of BC inhibited the biofilm formation and lethal concentrations of BC removed mature biofilms of L. monocytogenes 10403S. The presence of BC reduced extracellular proteins and exopolysaccharides in biofilms. Additionally, upregulation of quorum sensing gene luxS and agrBDCA and downregulation of flagellum motility genes flaA, motA, and motB were observed in the presence of BC. The BC disinfectant has an excellent anti-biofilm activity against L. monocytogenes.

The recovery and utilization of onion processing waste would contribute to the solution of environmental problems. This research presents the way of successful supplementation of onion processing waste in mayonnaise. Different levels (0, 1, 2, and 3%) of onion waste powder (OWP) were used as an additive to mayonnaise, based on sunflower oil. The final mayonnaise formulations were evaluated for sensory properties, rheological behaviour, oxidative stability, total phenolic content, total flavonoids, and antioxidant activity. The results indicated that OWP could be used as a potential health-promoting functional ingredient in amounts of 2% to produce mayonnaise enriched with total phenolic compounds and flavonoids, having high antioxidant activity, acceptable quality, and overall consumer preference.

This research aimed to optimise a pilot-scale formulation for seamless scale-up, considering critical variables such as the honey-to-maltodextrin ratio, temperature, and drying time. Employing response surface methodology with a central composite design approach, the investigation systematically assessed the impact of four key factors within predetermined upper and lower limits: honey volume (90–900 g % dry basis), maltodextrin (60–600 g), drying temperature (60–70 °C), and drying time (180–300 min). Subsequently, these factors were randomised and optimised using the Design Expert software system. The analysis of variance revealed the significant impact of each drying factor, their interactions, and squared squares on the honey-to-maltodextrin ratio, as well as the effects of drying temperature and time. Validation results underscored the model reliability, exhibiting narrow standard deviations ranging from 0.001% to 1.3%. These outcomes emphasise the efficacy of Response Surface Methodology (RSM) and Central Composite Design (CCD) in refining formulations, offering valuable insights into appropriate product development and a seamless scale-up process.

Mulberry is gaining attention for its potential health benefits. However, post-harvest deterioration of quality necessitates drying to prolong storage. This study aimed to investigate the effects of natural drying (ND), hot air drying (HAD), and vacuum freeze drying (VFD) on bioactive compounds and volatile organic compounds of fresh mulberries. The results showed that VFD had the highest retention of total phenols (5 553.87 ± 744.97 µg GAE·g^–1), total flavonoids (3 575.51 ± 465.98 µg rutin·g^–1), and total anthocyanins (64.98 ± 13.15 µg C3C·g^–1) after prolonged drying. Additionally, flavour was identified as the most important indicator influencing consumer preference for dried mulberries, and VFD was found to be effective in retaining the natural flavours of mulberries. Although thermal treatment leads to a significant loss of organic compounds, HAD showed good retention of active substances and lower energy consumption in a shorter processing time.

Endocrine disruptors, also known as endocrine-disrupting chemicals, could mimic or interfere with the body's hormones. Indeed, naturally occurring endocrine disruptors have been widely identified in daily foods. Moreover, industrialisation has resulted in increasing synthetic endocrine disruptors being produced and used as food additives or in food package materials, which makes exposure to endocrine disruptors become more common. Although the safety of synthetic chemicals has been extensively evaluated before entering into the food industry, increasing evidence has also highlighted that long-lasting exposure might influence long-term metabolic outcomes and be associated with the prevalence of obesity. Therefore, this review summarised the sources, detection methods, obesogenic effects and possible mechanisms of endocrine disruptors commonly found in foods, as well as discussed possible underlying mechanisms by which endocrine disruptors contribute to the increased risk of obesity. In conclusion, the review may provide useful information for understanding the association between endocrine disruptors and obesity, which could provide a new angle of view for preventing obesity prevalence.

Water activity (a_w) is a key factor influencing dry-cured meat products' safety. However, the standards for determining a_w do not specify how the laboratory sample for self-analysis should be prepared and adjusted for determination in this type of food. This work aimed to verify whether the place of sampling and method of sample preparation of dry-cured meat products can influence the measured value of a_w. For this purpose, samples of dry-cured heat-treated and fermented meat products were purchased from the local market. Samples before analysis were taken from the edges and centre of the meat products, and preparation consisted of: i) homogenisation; ii) dicing (4 × 4 × 4 mm); iii) slicing. The results of this work indicate that a_w is significantly affected by both the part of the product from which the sample is taken and the method of preparation of the sample itself (P < 0.05). The highest measured values of a_w were determined in samples prepared by slicing, and the lowest values were determined in homogenised samples. The place of sampling significantly affects the a_w, especially for dry-cured heat-treated products.

The purpose of the present study was to investigate the antimicrobial effect of propolis ethanol extract collected from the Tarsus district of Mersin province, Kilis province, Yayladagi district of Hatay province in southern Türkiye and Sarkoy district of Tekirdag province of northwestern Türkiye against Escherichia coli (ATCC 25922), Helicobacter pylori (ATCC 43504), Pseudomonas aeruginosa (ATCC 27853), and Staphylococcus aureus (ATCC 29213). Their chemical constituents were detected via liquid chromatography-mass spectrometry/mass spectrometry (LC-MS/MS). They were used in a molecular docking approach to search the interactions between the propolis compounds. A total of 24 phenolic compounds were detected in all samples. 3–4 dimethoxycinnamic acid, caffeic acid and genistein were indicated to be the predominant phenolic compounds in propolis extracts by LC-MS/MS, while rutin was found in the lowest concentration. Phenolic compounds were detected in a high concentration of the propolis samples collected from the Tarsus district of Mersin province. The broth microdilution method determined minimum inhibition concentration (MIC) values. MIC values ranged from 0.02 to 14 mg·mL^–1. E. coli and S. aureus examined were as susceptible to the propolis extracts except for Mersin and Tekirdag propolis samples. The propolis sample collected from the Tarsus district of Mersin province presented the highest antibacterial activity on P. aeruginosa with MIC values of 1 mg·mL^–1. Active substances in propolis were docked to the relevant target proteins (5LMM, 4NX9, 5YHG, and 5FXT) representing E. coli (ATCC 25922), H. pylori (ATCC 43504), P. aeruginosa (ATCC 27853), and S. aureus (ATCC 29213), and with the help of molecular simulation. With this study, we indicated that the ethanol extract of propolis had a stronger antibacterial activity on S. aureus isolates than that of E. coli, H. pylori, and P. aeruginosa. Although each component of propolis contributed to the antibacterial activity, the contribution of the vitexin component to the antibacterial activity was found to be quite significant.

This research scrutinised the opportunity of upcycling waste from the food industry by extracting dietary fibre from purple aubergine. One of the challenges addressed was enzymatic browning, which negatively influenced the quality of the fibre extracted from fresh aubergine. Various pre-treatment procedures were assessed, including using citric acid, sulphite immersion, peeling and thermal processing, to determine their effects on extraction yield, colour, and the functionality of the resultant dietary fibre. Findings indicated that a pre-treatment method involving aubergine peeling, sulphite solution immersion, and subsequent steaming before extraction produced optimal results, enhancing both whiteness index and water-holding capacity. Experiments were conducted with traditional enzymes supplemented with cellulase, xylanase, and lipase for enzymatic extraction. The addition of lipase notably elevated the extraction yield and water-holding capacity, albeit with an undesired darkening effect on the dietary fibre. In contrast, the application of xylanase emerged as the most effective treatment, delivering the highest overall quality for the derived dietary fibre.

The aim of this study was to compare the role of protein quantity and aggregate stretching degree in predicting dough stability and extensibility using the regression analysis, and to explore a more effective way of conducting the prediction. Flours from 28 milling streams of the wheat cultivar Shiluan 02-1 were collected as experimental material. Using the value of (ash content/L*) (L* – lightness), we sorted the milling streams flour from the inner layer to the outer layer of wheat kernel, which was divided into early reduction, later reduction, and break flours. Three regression models, quantity-based, stretching-degree-based and (quantity × stretching-degree)-based model for predicting dough stability and extensibility were evaluated in each category of milling streams through their coefficient of determination (R²). Certain patterns were observed in physicochemical properties of flour from different categories of milling streams. Despite those considerable changes, the quantity-based model broadly produced greater R² values than the stretching-degree-based model, and the (quantity × stretching-degree)-based model could in general provide higher R² values than the other two models on predicting dough stability and extensibility. The results suggest that measuring the protein quantity and aggregate stretching degree at the same time is of practical improvement in dough rheology evaluation, compared to focusing on either factor alone.

To meet rapid and non-destructive identification of selenium-enriched agricultural products selenium-enriched millet and ordinary millet were taken as objects. Image regions of interest (ROI) were selected to extract the spectral average value based on hyperspectral imaging technology. Reducing noise by the Savitzky-Golay (SG) smoothing algorithm, variables were used as inputs that were screened by successive projections algorithm (SPA), competitive adaptive reweighted sampling (CARS), uninformative variable elimination (UVE), CARS-SPA, UVE-SPA, and UVE-CARS, while sample variables were used as outputs to build support vector machine (SVM) models. The results showed that the accuracy of CARS-SPA-SVM was 100% in the training set and 99.58% in the test set equivalent to that of CARS-SVM and UVE-CARS-SVM, which was higher than that of SPA-SVM, UVE-SPA-SVM, and UVE-SVM. Therefore, the method of CARS-SPA had superiority, and CARS-SPA-SVM was suitable to identify selenium-enriched millet. Finally, 454.57 nm, 484.98 nm, 885.34 nm, and 937.1 nm, which were obtained by wavelength extraction algorithms, were considered as the sensitive wavelengths of selenium information. This study provided a reference for the identification of selenium-enriched agricultural products.

Lactic acid bacteria (LAB) are commonly used in many European and Asian traditional fermented foods such as yogurt, cheese, sourdough, meat, fruit, vegetables, cereal products, sour spring rolls, fish sauce, sour shrimp, chao, ruou nep, tofu. They not only improve the flavour and texture of fermented products but also they inhibit the development of spoilage bacteria as antimicrobial agents. In this study, thirty-five traditional Vietnamese fermented products were collected for isolation, identification, and characterisation of LAB and bacilli. There were fifty-three species of LAB isolated from samples such as Lactococcus lactis, Lactiplantibacillus plantarum, Limosilactobacillus fermentum, Liquorilactobacillus nagelli, Companilactobacillus farciminis, Levilactobacillus brevis, Lactiplantibacillus pentosus, Lactococcus garvieae, Lactilactobacillus sakei, and twenty-one species of bacilli such as Priestia megaterium, Bacillus cereus, Bacillus pumilus, Metabacillus indicus. This study aimed to provide information about the occurrence of LAB and bacilli in traditional fermented foods in Vietnam and their brief characterisation.

The objective of this study was to evaluate the effects of fat levels (200 g·kg^–1 meat and 500 g·kg^–1 meat) and types [lard, glycerolised lard (GL), and purified glycerolised lard (PGL)] on the quality and sensory characteristics of emulsion-type sausages. As observed, at the same type of fat, the low-fat sausage (200 g·kg^–1 meat) had a significantly higher L*-value (lightness) and lower cooking loss and total expressible fluid (P < 0.05) than the high-fat sausage (500 g·kg^–1 meat) and exhibited a denser and more homogeneous microstructure. Additionally, T₂₃ (relaxation time) of the low-fat sausage shifted toward a slower relaxation time, and higher A₂₃ (peak area) was found, which suggested the water mobility was restricted. However, at the same fat content, the low-GL and low-PGL sausages showed better textural properties and superior overall acceptability from sensory evaluation compared with the low-lard sausage (P < 0.05). Still, they have no significant differences (P > 0.05). Therefore, lard-based diacylglycerol could be effectively applied as a fat replacer in emulsion-type sausages with low-fat contents to produce healthier meat products.

Cereal and legume grains are germinated to improve their nutritional and sensory qualities. This study investigated the effect of germination on the physicochemical properties of some grains and legumes grown in Türkiye. At the end of the germination for 48 h and 96 h at 24 ± 1 °C, carbohydrate, protein, lipid, dietary fibre, dry matter, ash, total phenolic content, antioxidant capacity and colour analyses of the germinated grains were determined. The results indicated that the germination process increased the phenolic content of all samples. The legume seeds' 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity significantly increased with germination. The germination process significantly decreased the total carbohydrate contents of the samples. A statistically significant decrease was found for the protein content of barley and corn, especially by 48 h of germination. The lipid content of cereal grains decreased as germination progressed. It might be recommended to improve the functional properties of cereals and legumes by germination and their use in the food industry.

Tuna meat (Thunnus atlanticus – blackfin tuna) and purslane flour (Portulaca oleracea L.), which contain high protein and polyunsaturated fatty acids but are low fat and cholesterol, are used to substitute beef and tapioca flour to produce quality meatballs. This study aims to determine the effect of substituting beef and tapioca flour with tuna meat and purslane flour on meatballs' chemical, physical, and sensory quality. The beef was substituted with 40% tuna meat, and tapioca flour was substituted with 0, 10, and 20% purslane flour. The data obtained were analysed using a complete randomised design, with three treatments and five replications, respectively, and further tested with the Duncan test. The results showed that increasing the level of purslane flour can increase (P < 0.01) the chemical quality (water, protein, fat, ash, and omega-3) but decrease (P < 0.01) the cholesterol of the meatballs. Physical quality (water holding capacity and sensory quality (colour) of meatballs were increased (P < 0.01), but taste and acceptability were decreased (P < 0.01). It can be concluded that substituting beef and tapioca flour with tuna meat and purslane flour can increase the chemical and physical quality.

Enrichment of yoghurt with probiotic bacterial strains and prebiotic plant substrates has gained increasing interest among both consumers and food manufacturers. In this study, limited growth and fermentation activity of the commercial probiotic strain Lactiplantibacillus plantarum 299v were observed when cultured in ultra-high temperature (UHT) milk. Electron microscopy revealed the strain's ability to adhere to the surface of prebiotically active plant particles, specifically quinoa, lucuma, and baobab powders. Supplementation of these plant substrates at a concentration of 1% (w/v) slightly enhanced the growth of L. plantarum 299v in UHT milk and improved its viability over a 28-day storage period at 5 ± 1 °C. Co-cultivation of L. plantarum 299v with the yoghurt starter culture YC-381 (in a 1 : 0.5 ratio), along with the addition of 1% (w/v) of lucuma, quinoa, or baobab powders to UHT milk, was successfully achieved. These substrates positively influenced the stability of L. plantarum 299v during the 28-day storage and in the case of quinoa of Lactobacillus delbrueckii subsp. bulgaricus during 21-day storage at 5 ± 1 °C. Moreover, the addition of 1% (w/v) plant powders slightly stimulated the production of lactic and acetic acids in yoghurt containing L. plantarum 299v.