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Pomelo peels, often overlooked in food processing, generate significant byproducts, especially in minimal processing setups. Rich in bioactive compounds, particularly in the green peel or flavedo, these peels offer versatile applications. This study focuses on two main aspects. Firstly, the characterisation of the Citrus maxima (Burm.) Merr. pomelo flavedo extract was carried out, with its phenolic composition and activities such as antioxidant, and antifungal properties assessed. Secondly, the impact of applying a pectin film enriched with this extract on pomelo storage at 8 °C was evaluated. The extract has a diverse phenolic composition, including catechin, chlorogenic acid, rutin, ellagic acid, quercitrin, quercetin, apigenin, and gallic acid, with gallic acid being the most concentrated at 54 mg·g^–1. While the extract showed free radical-scavenging activity, it was less effective than vitamin C; the extract also demonstrated antifungal effects on 7 mold and 1 yeast strains. The extract-infused pectin coating significantly reduced colour changes, respiration intensity, and weight loss in Citrus maxima (Burm.) Merr. pomelo. Additionally, it preserved ascorbic acid, total soluble solids, and titratable acidity content. Sensory evaluations favoured pomelo preserved with the supplemented coating over both pre-preserved and untreated samples.

The presence of immature coffee beans reduces the quality of the coffee brew. This study evaluated how the acetic acid affected the aroma and taste of immature compared to mature Robusta coffee. The naturally processed immature Robusta green beans were immersed in acetic acid (0–5%) for 30–90 min. The naturally processed mature Robusta green beans were used as a control treatment. The samples were roasted at a medium level (240 °C, 14 min). The sensory analysis was evaluated by the cupping test by a trained and certified panellist (Q-Grader). Acetic acid immersion significantly improved the sensory quality of immature beans (P < 0.05). Specifically, immersion in 3% acetic acid for 90 min yielded the highest sensory score of 84.92. According to the Coffee Quality Institute (CQI) classification, this score falls into the 'Fine' Robusta classification. The 0% 30-min, 3% 30-min, and 3% 90-min treated immature samples and an untreated control mature sample were analysed for pH, caffeine, chlorogenic acid, and volatile compounds. The treatment significantly decreased the chlorogenic acid (P < 0.05) and increased the volatile compound concentration of furans, ketone, pyrrole, aldehyde, and ester while decreasing pyrazines, sulphur, phenol, and alcohol. This study effectively enhanced immature Robusta taste and aroma quality to a degree comparable with mature Robusta coffee beans.

The sorption isotherm (SI) of dried tomatoes was studied at three different temperatures, 15, 25, and 35 °C, using a static gravimetric method. The modified forms of the Guggenheim-Anderson-de Boer (mGAB), Halsey (mHAL), Henderson (mHEN), and Oswin (mOSW) models that incorporate the temperature term in their equation were selected and used to describe the experimental data of dried tomatoes. The mGAB model best described the SI of dried tomato samples at individual temperatures, having the highest coefficient of determination (R²) and the lowest sum of squares of errors (SSE), the root mean square error (RMSE), and the corrected Akaike information criterion values (AIC_c). However, based on the statistical indices, three other tested models outperformed the mGAB model in describing the multi-temperature estimation to differentiate the temperature effect. The mOSW and mHAL models were superior in this case.

The present study employed response surface methodology (RSM) to optimise the prevention of late blowing defects in cheese during storage. The aim was to enhance the inhibition of Clostridium sporogenes in cheese by manipulating three independent variables: Lactiplantibacillus plantarum (utilising two different strains, labelled as A and B, the total cheese inoculation rate was 2% overall and the A : B ratio ranging from 25% to 75%), and lysozyme (ranging from 0 to 0.2 mg·L^–1). The response variables considered in this model cheese study included the Clostridium count, pH, and titratable acidity. The results showed that the optimal conditions for inhibiting C. sporogenes and preventing late blowing defects in cheese were achieved with an L. plantarum A : B ratio of 49.54 : 50.46%, nisin at a concentration of 1.762 mg·L^–1, and lysozyme at 0.2 mg·L^–1. These results demonstrated not only effective inhibition of C. sporogenes, a pivotal contributor to late blowing defects in cheese but also indicated favourable outcomes in terms of acidity parameters, which are crucial quality criteria for cheese production. The application of Response Surface Methodology revealed that late blowing defects can be prevented using relatively lower concentrations of antimicrobial agents, along with a judicious selection of appropriate cultures. This research highlights the potential for more efficient and cost-effective strategies to maintain cheese quality by minimising the risk of late blowing defects.

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).

The present investigation explored the possible use of Thymus vulgaris essential oil (TVEO) as a beverage antifungal preservative instead of chemical ones. The chemical profile of TVEO exposed carvacrol (60.47%) as the predominant compound. The antifungal properties of TVEO were assessed on various food spoilage yeast and mould species using two tests. TVEO showed a powerful antimicrobial effect against all the fungal strains at the three volumes of essential oil (EO) used (i.e. 10, 20, and 30 µL). The minimum inhibition concentration (MIC) of TVEO was also evaluated and ranged from 0.0625% to 0.015% (v/v). Furthermore, the potency of TVEO as a beverage antimicrobial preservative was tested at four distinct concentrations (0.6, 1.25, 4, and 6 μL·mL^–1) against Saccharomyces cerevisiae alone and combined with medium heating (70 °C for 2 min) in a real food matrix (Orangina^® drink) for eight storage days. TVEO exhibited a significantly higher preservative effect than chemical preservatives (sodium benzoate and potassium sorbate). Lastly, a molecular docking examined the mechanism of action of carvacrol against two crucial enzymes in S. cerevisiae viability [ERG2 (sterol C8-isomerase) and ERG3 (sterol C5-desaturase)] compared to a chemical preservative (potassium sorbate). The two ligands highly interacted with the two target enzymes. However, carvacrol achieved a better score than potassium sorbate against ERG2 and ERG3, with binding energy of –10.19 kcal·mol^–1 and –11.73 kcal·mol^–1, respectively. Our results open up the perspective of using TVEO as a natural food preservative.

Abstract: To eliminate the unpleasant odour and produce more flavour, enzymatic hydrolysis with bromelain (Bro), papain (Pap), and Bro + Pap and boiled with maltose were applied in pig trotters. In this study, Pap, Bro, and a combination of Bro + Pap were dissolved in a saline solution to treat pig trotters. Results showed that the Bro + Pap treatment produced more amino acids, and the boiled + roasted with sugar of Bro + Pap treatment could significantly reduce aldehydes (nonanal and octanal) associated with the formation of off-flavour. Additionally, it increased the content of esters (ethyl propionate, ethyl isobutyrate, ethyl isovalerate, ethyl acetate, methyl acetate, and butyl acetate) in pig trotters, resulting in a more pleasing flavour. Electronic nose signals and sensory evaluation experiments further confirmed these findings. Moreover, the deodorising and aroma-enhancing process also improved their overall eating quality.

The food industry is always looking for ways to innovate in elaborating and packaging food products to ensure the consumer receives the highest quality. The new proposals include the use of polycaprolactone (PCL), a commonly used biopolymer that is soluble in many organic solvents. The PCL features can be modified by forming blends with other polymers and bioactive molecules to expand their applications in the food industry. For instance, there have been developments in packages and active substances that incorporate microcapsules based on PCL. This review explores the applications of PCL in the food industry, encompassing its role as a biodegradable active package and as an encapsulating agent. The review underscores the potential of this polymer in the context of the food industry.

Amylases are one of the biotechnologically important enzymes that have multiple applications in the food, pharmaceutical, cosmetics, textile, detergent, paper and pulp, bioremediation and nano-biotechnology industries. Amylases can be isolated from animals, plants and microbial regions, but nowadays enzymes from prokaryotic species have gained more importance. Among the microbes, amylases from Bacillus cereus have gained considerable demand in various industrial sectors. Growing industrial demand for enzymes compels the availability of enzymes in large quantities that can only be achieved by employing efficient fermentation techniques. Therefore, the current study is aimed at the statistical optimisation of the production conditions for extracellular amylase production from Bacillus strain AS2. In a recent study, the optimum amylase producing AS2 strain was identified on a molecular level, and it was found that it has close relation with the already reported strains of Bacillus cereus. The further enzyme production was optimised by using a statistical optimisation tool. A full-factorial central composite design (CCD) consisting of 53 experiments was designed using six significant variables (incubation period, pH, temperature, carbon and nitrogen source and metal ion). The analysis revealed that the optimal media concentrations were 54.34 g·L^–1 starch, 0.63 g·L^–1 CaCl₂, 1 g·L^–1 glycine, pH 7.0, 76 h, and 40 °C, respectively. A 1.23-fold increase in the enzyme yield (1 050 IU·mL^–1·min^–1) was noticed as compared to the original production level. The statistical optimisation approach gives the exact variables that influence the enzyme production and, hence, offers the best way to optimise the bioprocess. The optimised enzyme can be used in industries for various purposes such as de-sizing, de-inking, hydrolysing starch residues, etc.

Achieving the desired level of caramelisation in a date powder requires considerable effort. Consequently, an assessment was conducted on efficacy of thin-layer infrared dehydration for date paste. Various parameters were considered, including airflow velocities of 0.5, 1.0, and 1.5 m·s^–1, radiation intensities of 0.076, 0.1528, and 0.228 W·cm^–2, and date paste layer thicknesses of 3 mm and 5 mm. The study's findings indicated a positive correlation between drying rate and lowering airflow velocity and a negative correlation between drying time and decreasing airflow velocity, the thickness of date paste, and rising intensity of infrared. The effective moisture diffusivity (D_eff) was caculated by employing Fick's diffusion equation. For all situations under investigation, the mean values were within the range of 3.94 × 10^–11 m²·s^–1 to 6.01 × 10^–10 m²·s^–1. A relationship has been established between D_eff and moisture content. Seven distinct mathematical models were subjected to rigorous validation by applying non-linear regression analysis, aiming to accurately characterise the drying process of date paste. The modified two-term model provided the most accurate forecast of the drying process for date paste layers.

The objective of this research is to prepare a composite packaging film by integrating oregano essential oil (OEO) into a chitosan (CS)/polyvinyl alcohol (PVA) matrix to enhance the preservative properties of food packaging films. For this purpose, the study established multiple quality evaluation methods for composite films. The composite weights for each evaluation indicator were calculated through the analytic hierarchy process-coefficient of variation (AHP-CV), deriving the comprehensive score value (OD). Employing OD as the ultimate evaluation indicator, the optimal preparation formula for the OEO composite film was ascertained by applying response surface methodology (RSM), incorporating insights gained from single-factor experiments. The results showed that the optimum formulation was CS 1.51 g, PVA 3.51 g, glycerin 1.97 g, and Tween-80 0.51 g. The OD for the OEO composite film prepared under these conditions was 83.95 ± 0.12%, closely matching the predicted value of 83.91%. Characterisation further confirmed the cross-linking action between CS and PVA, while the inclusion of OEO enhanced the antimicrobial activity of the composite film. These findings suggest incorporating OEO into composite packaging films holds considerable potential for enhancing food packaging applications.

The unique structural and biological diversity found in plants renders them a distinctive and sustainable source for discovering new antibacterial, antifungal and antiparasitic compounds. In the present study, antimicrobial and antibiofilm properties of essential oils of citrus varieties of Northeast India were studied against selected foodborne pathogens using both in vitro and in silico approaches. These essential oils showed significant antimicrobial and antibiofilm activities against foodborne pathogens. i.e. Bacillus cereus MTCC430 and Yersinia enterocolitica MTCC859. It was observed that the treatment with essential oil disturbed the membrane integrity of the pathogens, thereby causing the release of nucleic acids. This study also postulated that active compounds of the essential oils interact with different target proteins of the pathogens and provide an explanation for the mechanisms of antimicrobial and antibiofilm action of the essential oils of citrus varieties against foodborne pathogens.

Mango (Mangifera indica) is extremely perishable with a short shelf life that limits its marketability. Chitosan may extend mango storage by preventing moisture loss and gaseous exchange while preserving the nutritional quality. Therefore, the current study was designed to assess the effect of chitosan on the shelf life and quality of fresh-cut mangoes. Manually cubed mango was dipped into 0 (control), 10, 15, 20, 30, and 50 ppm chitosan solution in airtight jar and stored at ambient (25–28 °C) and refrigeration (4 °C) condition. Changes in various microbial, physical, and chemical characteristics were documented to evaluate the effectiveness of treatments in prolonging and sustaining the freshness and quality of mango. Treated mangoes significantly retarded growth of total mold and bacterial counts compared to the control sample in both storage conditions and found it lower under refrigeration. Likewise, chitosan also preserved various fruit quality attributes to a significant extent by retaining vitamin C, fat, titratable acidity, soluble sugar, and protein. However, the refrigerator stored mangoes have better ability to retard moisture loss and drop in sensory quality. Among the other solutions, 10 ppm chitosan solution exhibited better performance in reducing perishability of mango while maintaining prolonged shelf life and quality attributes. Overall, the findings revealed that chitosan solution at low temperature effectively preserves mango quality during storage and offers promising approach for the successful commercialisation of chitosan as a natural preserver for mango sellers and consumers to prolong shelf life.

Determining gallic acid in honey can provide information for assessing the nutritional value and tracing the source of honey. However, the complex matrix of honey and the low content of gallic acid may hamper the detection. Therefore, it is important to select an appropriate sample preparation method. This work established an air-assisted dispersive micro-solid phase extraction combined with a high-performance liquid chromatography method to determine gallic acid in honey. Zinc/nickel/aluminium layered double hydroxides were selected as the adsorbent to extract gallic acids in diluted honey samples. Under air-assisted extraction, the adsorbents adsorbed gallic acid in honey via anion exchange. Subsequently, the isolated adsorbents were dissolved in a 1% phosphoric acid solution. A high-performance liquid chromatography-UV-Vis detector was used for gallic acid detection. Under the optimised conditions, gallic acid showed good linearity over the concentration range of 0.005–10.0 mg·L^–1 with a coefficient of determination greater than 0.999. The detection limit and quantification limit were 13.5 and 45 ng·g^–1, respectively. The recoveries were 89.8–93.4%, with the intra-day and inter-day relative standard deviations in the range of 0.71–1.17% and 0.76–1.27%, respectively. The method possesses the advantages of simplicity, rapidity, economy and environmental friendliness and is suitable for detecting gallic acid in honey.

Because grape pomace powder (GPP) contains abundant phenolic chemicals and fibres, GPPs can serve as a filler in developing novel food products. This study examined how the GPP amounts affected a composite flour's physicochemical properties and bakery snacks' chemical, technical, and sensory properties. The experimental procedure involved replacing wheat flour (WF) with GPP at 5–20% while maintaining 100% WF as the control. The addition of GPP resulted in a significant decrease in the oil absorption capacity (P ≤ 0.05), while the rehydration index and water absorption capacity increased (P ≤ 0.05). The peak length (5.44–5.90 min), pasting temperature (70.20–80.92 °C), peak viscosity (124.72–172.80 RVU; RVU – relative value unit), trough viscosity (60.76–82.04 RVU), breakdown viscosity (69.56–93.74 RVU), final viscosity (162.70–222.30 RVU), and setback viscosity were measured. The addition of GPP to the composite flour and snacks decreased the lightness (L*) and increased the redness (a*) and yellowness (b*). The items' higher dietary fibre (DF) allowed them to claim 'high fibre content' when the maximum GPP was added. The GPP also increased the snacks' total solids, protein, ash, fibre, total phenolics content (TPC), and antioxidant capacity. The sensory acceptability of the snacks made with 5–10% GPP instead of WF was higher.

Sorghum (Sorghum bicolor L.) is one of the most important cereals in the world; is an important source of bioactive compounds. The germination is a very useful tool to improve the nutraceutical value of cereals, associated with the reduction of chronic-degenerative diseases; the extrusion has a positive effect on microbiological stability and sensory properties. The response of the combined germination-extrusion processes applied under optimised conditions, on proximal composition, in vitro protein digestibility (IVPD), total phenolic compounds (TPC), antioxidant activity (AoxA), hypoglycemic potential and microbiological quality of sorghum grains were studied. Sorghum was processed by germination (37 °C for 69 h) and extrusion [137 °C for 134 rpm (revolutions per minute)]. The germination increased protein content (+21%), insoluble dietary fibre (+50%), IVPD (+10%), TPC (+26%), AoxA (+97%). The extrusion increased soluble dietary fibre (+100%) and IVPD (+13%). The combined germination-extrusion processing reduced the content of total coliforms, total mesophilic aerobics and molds below the maximum limits established by the Mexican Official Standards NOM-147-SSA1-1994. Regarding hypoglycemic potential, germinated sorghum and germinated-extruded sorghum presented the best half maximal inhibitory concentration (IC₅₀) value. The combination of germination-extrusion processes is an effective strategy to increase bioactive compounds with antioxidant activity and inhibition of α-amylase and α-glucosidase enzymes.

This study evaluated the nutrients, flavour and antioxidant capacity in the embryo, colloid and fruiting body of Dictyophora rubrovalvata. The embryo had the highest protein [2.91 ± 0.39 g·(100 g)^–1] and polysaccharides (17.44 ± 1.49 mg·g^–1), the fruiting body had the highest total phenol content (0.87 ± 0.17 mg·g^–1), the colloid was rich in minerals [1.57 ± 0.16 g·(100 g)^–1]. The antioxidant capacity of the embryo was higher than that of the other parts, in terms of different solvents, the antioxidant capacity of D. rubrovalvata extracted with ethanol was higher than that of water. 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and reducing capacity were positively correlated with polysaccharides, proteins and polyphenols. The free amino acid content ranged from 7.44 to 11.52 mg·g^–1, the distribution was fruiting body > embryo > colloid, of which glutamic acid content was the highest, and the flavour characteristics were mainly umami and sweetness. The nucleotide content of fruiting body and embryo was higher than in the colloid. In addition, the compositions of volatile flavour compounds were identified by headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS), mainly alcohols, aldehydes and ketones, their distributions varied greatly among the three samples. These results indicated that different parts of D. rubrovalvata have different nutritional characteristics, the fruiting body has a high content of volatile and non-volatile components, the embryo and the colloid have good functional activity, laying a foundation for the functional development and comprehensive utilisation of D. rubrovalvata.

The main goal of this study was to evaluate the concentration and release dynamics of molecular hydrogen (H₂, dihydrogen) in dietary evaluate supplements and identify products that provide a biologically significant amount of dihydrogen suitable for human consumption. We examined ten commercial supplements marketed for their dihydrogen content, including slow-release capsules and tablets (4 products), effervescent powders and tablets (5 products), and canned ready-to-drink beverage (1 product). These products were acquired either through online purchases, from retail stores, or obtained free of charge directly from the manufacturers upon request. Dihydrogen concentration was measured using a highly sensitive Clark-type hydrogen microsensor with a detection limit 0.05 µmol·L^–1. Out of the ten products examined, only three (30.0%) exhibited dihydrogen levels surpassing the levels marketed as biologically relevant (500 µmol·L^–1), and one of these products (a canned ready-to-drink beverage) approached this level with a concentration of 439.2 µmol·L^–1. Interestingly, all slow-release capsules yielded negligible amounts of hydrogen (< 2 µmol·L^–1), while a slow-release tablet delivered 43.6 µmol·L^–1 of dihydrogen per single dose. The substantial variance in dihydrogen content among the assessed supplements holds significant implications for the general public, as high-potency products have the potential to provide up to 7 000 times more dihydrogen per single dosage compared to their low-potency counterparts.

This study aims to characterise the physicochemical properties and stability of confectionery glazes made from various tropical fruit seed powders during storage. Physicochemical properties were evaluated at regular intervals throughout frozen storage to monitor quality changes. The mango seed glaze is slightly acidic, and significantly darker, with tones of green and blue. The glaze has a total soluble solid content of 73.37 °Brix, a moisture content of 19%, hardness of 46.69 g, and sagging capacity of 18.33 mm, which ensures both structural integrity and sensory appeal. Its highest viscosity among formulations suggested possible thickening and improved stability. Over 28 days, significant changes occur, with the pH stabilising to a near-neutral 6.8. The hue changes over time, migrating towards reddish tone as indicated by increasing positive a* values, while maintaining a consistent preference for blue-toned hues with continuously negative b* values. Moisture levels remained stable at 18.71% during storage, with minimal total soluble solid content changes, indicating sustained quality. The findings suggest that mango seed glazing is a viable option for quality preservation during storage. This study provides essential empirical insights into the potential changes in the quality characteristics of various fruit seed glazes when subjected to freezing.

Sweet cherry juice rich in phenols and anthocyanins is highly perishable and typically undergo thermal pasteurisation, which can diminish its nutritional composition. High pressure processing (HPP), a non-thermal technique using pressure to inactivate the microbes while preserving nutrients, offers a more effective alternative for extending the shelf life of fruit juice. Accordingly, present study evaluated comparative impact of high pressure processing and thermal pasteurisation on phytochemicals, antioxidant activity, microbial and sensory attributes of cherry juice during storage. For study, cherry juice subjected to two different HPP levels (400 and 600 MPa) for 5 min and thermal pasteurisation (95 °C) for 30 s, followed by storage (60 days at 4 °C). Results showed HPP and thermal pasteurisation had significant impact (P < 0.05) on phenolics, flavonoids, and antioxidants compared to control, however, thermally pasteurised juice showed rapid deterioration compared to HPP juice, whereas anthocyanin and cyanidin-3-glucoside levels remarkably different in both groups. Microbial findings revealed safety of HPP pasteurisation juice with shelf life (45 days) however, better sensory acceptability for HPP treated juice. In nutshell, HPP pasteurisation is pragmatic approach for enhancing shelf life with better nutrients for cherry juice and findings useful for beverage industry and health professionals.

This study aims to evaluate the influence of the surface/volume granule ratio of amaranth, corn, and potato starches on the rheological properties of pastes and gels obtained at 5 and 10% solids concentration through granulometry, scanning electron microscopy, rotational, and dynamic rheological measurements. The granule size distribution and the surface/volume ratio drove the rheological behaviour as a function of temperature and concentration. At a concentration of 10%, the consistency index of corn starch (CS) paste was 147.25 Pa·sⁿ (n – flow behavior index), a higher value compared to pastes from potato starch (PS), 86.54 Pa·sⁿ, and amaranth starch (AS), 44.48 Pa·sⁿ. The lowest values of the loss angle tangent (Tan δ) in CS (0.052 and 0.035) at both solids concentrations suggested a better gel conformation. Noticeable changes in consistency index and storage modulus were observed in CS. A theoretical analysis of the surface/volume ratio change showed that CS reached a 2.2 value, much lower than the 4.5 and 5.8 values for PS and AS, respectively. These findings provide additional criteria for the food industry when choosing starches with suitable rheological behaviour as a function of surface/volume granule ratio and solids concentration.

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.

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.

One of the efforts to produce functional foods is using ingredients containing health-beneficial bioactive compounds. Another way to produce functional foods is fermentation generating bioactive compounds or fortification with the bioactive compound extract. An ingredient historically believed to have benefits on health is moringa (Moringa oleifera) leaf powder. Moringa leaf powder is a valuable source of functional ingredients, including protein, vitamins, minerals, and phytonutrients such as carotenoids, tocopherols, polyphenols, flavonoids, alkaloids, and tannins. However, moringa is a plant that is distributed in various tropical countries in the world. Its quality depends on geographical differences, cultivars, environmental conditions, seasons, genotypes, and varieties. This article reviews the bioactive compounds of moringa leaf powder and the characteristics of moringa leaf powder extract. The effect of moringa leaf powder fortification on food product characteristics is also discussed. Moringa leaf powder possesses many pharmacological properties, such as anticancer, anti-inflammatory, hepatoprotective, cardioprotective, and antioxidant ones. The bioactivity of leaf extract is extracting solvent dependent. Therefore, fortification results in nutritional improvement and increasing health benefits of food products. However, the adverse effect is found in sensory. Thus properties, thus the moringa leaf powder fortification level usually is less than 10%. Changes in the functional properties of foods due to moringa leaf powder fortification have been studied to a limited extent. A low level of fortification might not affect the properties of food products. Therefore, moringa leaf powder is potentially used as a functional food ingredient. Some studies reported the toxicological effects of moringa leaf powder and the use of this ingredient, should be below the harmful doses.

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.

Wheat flour is one of the most important sources of nutrients, and it is widely consumed worldwide as a raw ingredient in bread and other pastries. High heavy metal concentrations in the consumed wheat products could induce higher health risks. This study evaluated the heavy metal concentrations in the most available foreign and domestic wheat flour in Sulaimani, Kurdistan Iraq. The wheat flour samples were collected from different locations, and the heavy metal concentration was measured by inductively coupled plasma optical emission spectrometry (ICP-OES). The mean values in wheat flour samples were roughly within the permissible limit set by Iraqi standard (IQS), GCC Standardization Organization (GSO) (GCC – Gulf Cooperation Council), Codex, and FAO/WHO. Heavy metals were detected in the descending order copper (Cu) > lead (Pb) > arsenic (As) > chromium (Cr) > nickel (Ni) > cadmium (Cd) > cobalt (Co). The results showed that wheat flour samples from the Sulaimani markets were slightly contaminated with Ni, and one domestic wheat flour sample with Pb was probably linked to fertiliser and soil contamination. It is concluded that wheat flour could be a source of chronic exposure to toxic heavy metals such as nickel and lead, resulting in adverse health issues later. Consequently, regular monitoring of soil contamination, water quality, and use of recommended levels of fertilisers and pesticides in the agricultural areas of Sulaimani are recommended.

The reduction of NaCl content in cheeses is nutritionally desirable but quite challenging due to NaCl's key role during cheese production and ripening. We focused on reformulated Dutch-type cheeses ripened for 120 days and their microbiological and sensory characteristics, including of determining organic acids (electrophoresis) and volatile substances (SPME-GC-MS analysis). Experimental batches contained 0.64, 0.90, and 1.19% NaCl or 0.77% NaCl together with 0.33% KCl. The influence of salts on lactose and citrate metabolism (the formation of lactic, acetic, and formic acid, ethanol, diacetyl, acetoin and 2,3-butanediol), proteolysis (the formation of glutamic acid), lipolysis and β-oxidation of fatty acids (the formation of 2-butanone, 2-butanol, hexanal, hexanoic and octanoic acid) was undetected. Contrarily, brining conditions affected the contamination of cheese surfaces with yeasts and halotolerant microorganisms and cheese consistency. While a typical consistency was formed only in the cheeses with 1.19% NaCl acceptable saltiness was declared in the cheeses with the content of salts 0.90% or higher. The partial replacement of NaCl with KCl caused metallic off-taste in the cheeses that ripened longer than Consistent acceptance seems to be the most limiting factor for the tested reformulation appears.

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.

Reports have shown that meat production operations today contribute to the climate crisis, facilitating the occurrence of infectious diseases, and contributing to environmental pollution. Consequently, the public demands alternatives to traditional meat, such as in vitro manufactured meat. Several authors have suggested that improvements should be made in the manufacturing of cell-cultured meat to make a more sustainable and scalable process. They recently proposed using microalgae as a sustainable system to produce important nutrients such as oxygen from cellular waste molecules of animal cultures such as ammonia and carbon dioxide. In this review, we discuss recent advances of different microalgae applications in the production of lab-grown meat, with special emphasis on their use as a replacement for fetal bovine serum (FBS) or culture media, as well as its applicability as a source of cell oxygenation and waste upcycling to extend the life of animal cell cultures. Also, we discuss the implementation and limitations of these algae systems in large-scale in vitro meat manufacturing.