Research background. Infrared technology, which has become widespread in recent years due to its rapid drying effect, also causes some negative changes in the products. To eliminate the negative effects that occur during the drying process in dried products, different pretreatments such as dipping, blanching, freezing, and ultrasonic treatment are applied. Experimental approach. This study aimed to determine the effect of different pretreatments (citric acid, ethanol, ultrasound, blanching, and freezing) and their combinations on drying time and quality characteristics of melon chips produced by a novel vacuum-assisted two-way infrared dryer. Results and conclusions. The samples produced with the combination of citric acid/ethanol/ultrasound/freezing had the highest rehydration ratio (6.07 %), shortest drying time (72.5 min), lowest specific energy requirement (2.59 kWh/kg), and shrinkage ratio (85.7 %). The best result in terms of color values was obtained from the samples treated with the citric acid/ethanol combination. 5-hydroxymethylfurfural (HMF) contents in melon chips produced with pretreatments including ultrasound application were higher (74.92–117.98 mg/kg DM) than other pretreatments. Multiple pretreatment applications caused a decrease in total phenolic content and antioxidant activity. The highest total phenolic content (2565.34 mg GAE/kg DM) and DPPH value (7.47 mmol TE/g DM) were found in samples immersed in citric acid. The most liked melon chips were the samples in which citric acid/blanching combination was used. Novelty and scientific contribution. Infrared drying is emerging as an increasingly widespread drying technology. The primary innovation of this study is the investigation of how two-way vacuum-assisted infrared technology can mitigate or eliminate the disadvantages of infrared drying by leveraging the benefits provided by various pretreatment processes used in chips production. As a result, it was found that a combination of citric acid and blanching pretreatments can be used to reduce the negative effects of the vacuum-assisted infrared drying, which provides rapid drying, on the product and to produce more flavorful and appealing melon chips.
Research background. Whey is commonly used in powder form in various dairy and food products, including whey-based beverages, yogurts, sports supplements, and bakery items such as cakes and waffles. As a by-product of cheese production, incorporating whey into foods supports both economic and environmental sustainability while enhancing their nutritional and functional qualities, primarily due to its high serum protein content. This study investigates the effects of different technologies, such as spray-drying, freeze-drying, and encapsulation combined with freeze-drying, on the functional and nutritional characteristics of whey. The primary objective was to identify the most effective processing method for preserving the physicochemical and functional integrity of whey. Experimental approach. Comprehensive analyses were conducted on individually processed and reconstituted whey samples, including the assessment of pH, titratable acidity, dry matter, protein, ash, and fat contents, as well as water-holding capacity, rheological behavior, color attributes, antioxidant activity, and total phenolic content. By comparing the analysis results, the most suitable application was identified based on technological, sensory, and functional criteria. Results and conclusions. Encapsulation combined with freeze-drying was the most effective method, significantly enhancing functional properties. This treatment resulted in the highest antioxidant capacity (1.62 mM Trolox) and water-holding capacity (4.65 %), while largely preserving phenolic compounds (1.09 mg GAE/mL) and protein content (0.82 %). It also produced the highest consistency index (0.448), indicating improved structural stability. Freeze-drying alone effectively maintained phenolic content (1.13 mg GAE/mL), color (L*=46.95), and nutritional quality, while improving water-holding capacity (3.91 %) compared to untreated whey. In contrast, spray-drying, despite its industrial advantages, resulted in notable reductions in phenolic content (0.82 mg GAE/mL) and antioxidant capacity (0.020 mM Trolox), along with a darker color (L*=39.5), likely due to thermal degradation. All drying methods improved dry matter content, particularly in encapsulated samples (16.33 %). Overall, encapsulation combined with freeze-drying provided the best balance of functional, nutritional, and physicochemical properties, making it a promising approach for enhancing whey stability and shelf life. Novelty and scientific contribution. These findings highlight the potential of alternative drying and preservation technologies, particularly encapsulation combined with freeze drying, for the sustainable valorization of whey in functional food applications.
Research background. The increasing global demand for sustainable protein alternatives has positioned edible insects as promising functional ingredients for the meat industry. This study explores the potential of cricket - Acheta domesticus (WAD), and mealworm - Tenebrio molitor (WTM) powders to develop hybrid meat products, addressing the need for nutrient-dense and environmentally friendly food options. Experimental approach. Beef lean meat in Frankfurter-type sausages was partially replaced with 7.5 and 15 % of WAD or WTM powders. A comprehensive characterization was performed, including proximate composition, mineral and fatty acid profiles, and techno-functional properties (pH, color, residual nitrite level, texture, and emulsion stability). Consumer acceptance was evaluated through a hedonic sensory test with 50 panelists. Results and conclusions. The incorporation of insect powders drastically improved emulsion stability, reducing total expressible fluid by over 70 % in 15 % formulations. Nutritionally, insect-enriched sausages showed significantly higher protein and essential mineral contents (Mg, Mn, and Ca) compared to the control. The lipid profile was also enhanced, with a reduction in saturated fatty acids and improved in atherogenic (AI) and thrombogenic indices (TI), particularly in WAD formulations. While 7.5 % inclusion levels maintained sensory scores similar to the control, 15 % concentrations significantly reduced lightness and redness due to insect pigmentation and Maillard reactions, leading to lower consumer acceptance. Residual nitrites remained well within safety regulations (< 90 mg/kg). Overall, a 7.5 % replacement represents the optimal balance between nutritional enhancement and sensory quality. Novelty and scientific contribution. This work provides a multi-faceted validation of insect powders as stabilizing and fortifying agents in complex meat matrices. By demonstrating that hybrid sausages can meet regulatory safety standards while offering superior nutritional value and technological stability, this research contributes to the development of sustainable, high-protein food alternatives that align with current consumer trends and environmental goals.
Research background. Outer scales of common onion (Allium cepa L.) are often discarded as biological waste but can be an interesting source of polyphenols with antioxidant and antidiabetic properties that can be used in the food and pharmaceutical industries. Experimental approach. The study goal is to use dried chamomile flowers (Matricaria camomilla L.) containing 6 % flavonoid apigenin in the form of water extract to improve the polyphenol profile, antioxidant and antiglycation activity of onion outer scales. “Red Carmen” onion bulbs with roots were exposed to deionized water (control) and chamomile water extract (test treatment) in a phytotron (23 °C/16 h day/8 h dark). From dried and pulverized outer scales and chamomile, Fourier transform infrared (FTIR) analysis was performed. Also, pure standards of polyphenols (apigenin, quercetin and caffeic acid) was used for FTIR spectra comparison. Results and conclusions. In the initial phase, the salivary, gastric, and intestinal phase; THA (total hydroxycinnamic acids), TFL (total flavonols), antioxidant (ABTS; (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonicacid and FRAP; ferric reducing antioxidant power) activity, and inhibition of BSA (bovine serum albumin) glycation activity of on-ion scales extract was measured. Chamomile treatment improved THA, TFL, antioxidant (FRAP) and antiglycation activity (BSA method) in almost all in vitro digestion phases. Treatment of onions with chamomile water extract is good method of enrichment of biological waste. This is confirmed by FTIR analysis. Enricht onion scales represent good sources of bioaccessible polyphenols with high antioxidant (ABTS>85 % and FRAP>95 %) and moderate antiglycation activity (43–62 %). Novelty and scientific contribution. The enrichment of the phytochemical composition and biological potential of onions had potential applications of this technique for health and nutritional purposes. Since the method does not require genetic modification but relies on natural absorption mechanisms and stress induction, it could become a valuable tool for enriching the nutritional and therapeutic composition of herbs. These results represent a foundation for future research, which should further elucidate the mechanisms of transmission, long-term effects, and potential industrial applications of this phenomenon.
Research background. The incorporation of fruit processing residues into protein-rich ingredients is gaining attention as a sustainable strategy to enhance the nutritional and functional value of plant-based formulations. However, the influence of black mulberry pomace addition on protein matrix structure, functionality, and digestibility remains insufficiently explored. This study investigates the potential of using black mulberry pomace as a co-ingredient to modify and improve the characteristics of soy protein concentrate derived from moderately toasted soy flour. Experimental approach. Soy protein concentrates were obtained by washing soy flour with ethanol after blending it with increasing proportions of black mulberry pomace. The prepared samples were examined for their chemical composition, in vitro digestibility, hydration and emulsifying properties, and antioxidant potential using standard radical scavenging and metal-chelating assays. Structural characteristics were investigated using infrared spectroscopy and electron microscopy. Relationships among compositional, functional, and antioxidant parameters were explored using multivariate statistical analysis. Results and conclusions. Black mulberry pomace addition improved hydration and emulsifying properties at lower inclusion levels, while enhancing antioxidant potential through phenolic incorporation. These enhancements were attributed to interactions between phenolic compounds and protein structures, confirmed by spectroscopic and microscopic evidence. However, higher pomace concentrations negatively affected protein digestibility, likely due to matrix densification and aggregation. Correlation and multivariate analyses confirmed close associations between antioxidant activity, protein solubility, and techno-functional performance. These findings suggest that low to moderate pomace levels are sufficient to induce positive changes without compromising digestibility. Novelty and scientific contribution. This work provides new insights into the dual role of black mulberry pomace as a functional and antioxidant-enhancing agent in plant protein systems. It highlights a sustainable approach for the development of value-added protein ingredients by integrating underutilised agri-food residues. The comprehensive combination of chemical, functional, and structural analysis presented in this study contributes to a better understanding of how co-ingredient interactions can shape the bio-functional performance of soy-based matrices.
Research background. Upcycling fruit–vegetable pomace into value-added bioproducts represents an effective strategy to reduce food waste while enhancing the nutritional quality of processed foods. Cookies, typically high in sugar and fat, are good candidates for reformulation. Experimental approach. This study aimed to evaluate an integrated reformulation strategy combining the incorporation of whole fruit–vegetable pomaces with simultaneous sugar and fat reduction in cookies. Three whole pomaces from different fruit–vegetable blends were individually included as partial replacers for oil (25–50 %) and sugar (30–60 %). Reformulated cookies were characterized for chemical composition, technological attributes, and sensory acceptance. Total phenolic content and antioxidant capacity were quantified in digested samples to assess the influence of pomace incorporation on the bioaccessibility of bioactive compounds. Results and conclusions. Pomace incorporation markedly increased total, insoluble, and soluble fiber contents, with higher replacement levels yielding greater nutritional enhancement. Reformulated cookies also showed increased total phenolic content and antioxidant capacity in digested samples, indicating improved bioaccessibility of phenolic compounds. Technological parameters were moderately affected: hardness increased and spread ratio decreased with rising pomace levels. Color changes occurred but remained within acceptable limits. Sensory evaluation performed by a trained panel revealed only slight reductions in crispness and overall liking at the highest replacement levels, indicating that the sensory attributes of pomace-containing cookies were largely maintained. Therefore, formulations with intermediate pomace incorporation levels and moderate sugar and oil reductions (25/30 and 50/30) provided the best balance between technological quality, sensory attributes, and phenolic bioaccessibility, whereas higher replacement levels (50/60) did not confer additional overall benefits. Novelty and scientific contribution: This study demonstrates that integrating fruit–vegetable pomace valorization with sugar–fat reduction enables the development of nutritionally enhanced cookies with moderate technological changes within acceptable quality ranges. The approach not only improves fiber content and phenolic bioaccessibility, but also converts processing residues into value-added bioproducts with functional significance. These findings provide a feasible pathway for designing healthier baked goods while promoting circularity and sustainability in food systems.
Research background. Malt is the second most abundant raw material in beer and the main source of phenolic compounds. However, information on the specific contribution of different types of malt to the biological activity of beer and its effects on liver function remains limited. Therefore, this study aims to evaluate the antioxidant potential and effects on liver function of a Portuguese craft beer (Imperial Stout - IS-N) and the aqueous and ethanolic extracts of malts present in IS-N beer (Carafa III, Caramunich III, Carapils and Pilsner). Experimental approach. The aqueous and ethanolic extracts of malt were obtained by solid-liquid extraction at a ratio of 1 g of powder to 9 mL of distilled water and 1 g of powder to 10 mL of 95 %(V/V) ethanol solution, respectively. The total phenolic content (TPC) was determined by the Folin–Ciocalteu method, and antioxidant activity was evaluated by ABTS, DPPH, and metal chelating capacity (ferrozine) assays. Cytotoxicity was evaluated in HepG2 cells using the MTT assay after exposing the cells to different concentrations of the samples (1–500 µg/mL) for 24 and 48 hours. Liver function was evaluated by determining alanine aminotransferase (ALT) activity in the cell supernatant. Results and conclusions. TPC values ranged from (7.12±0.54) mg GAE/g to (28.19±0.53) mg GAE/g, with the aqueous extract of Caramunich III ((23.61±0.61) mg GAE/g) standing out for its high TPC and greater antioxidant capacity (IC50 ABTS=(17.32±0.77) µg/mL; IC50 DPPH=(152.64±9.34) µg/mL). Malt extracts showed no cytotoxicity up to 250 µg/mL, while IS-N beer showed cytotoxicity in ethanolic solvent at 500 µg/mL after 24 hours. IS-N beer induced lower ALT levels compared to single malts, suggesting a possible synergistic effect between its bioactive compounds. Thus, evaluating the biological activity of malts could contribute to the production of beers with a better functional profile and less hepatic impact. Novelty and scientific contribution. This study breaks new ground by exploring the role of malts in the antioxidant activity and hepatic impact of craft beer, offering new data that could guide the development of beverages with a functional profile that is more beneficial for health.
Research background. Various technologies can enhance the quality and sensory characteristics of foods. Marination, for example, aims to add or intensify flavor, aroma and color, improve texture, promote biopreservation, and differentiate and add value to products. The use of alcoholic beverages for cheese marination has recently attracted interest. Although the effects depend on the type of beverage, immersion time, and cheese variety, all studies report significant physicochemical and sensory changes. In this context, the present study aims to provide artisanal producers with an innovative and scientifically grounded method to add value and expand their market opportunities. Experimental approach. This study explores the effects of bock beer marination on the technological and functional quality of Minas artisanal cheese from the Diamantina region, ripened for 22 days. Different marination times were evaluated: 0 (C), 2 (T2), 4 (T4), and 6 (T6) days, focusing on physicochemical characteristics, proteolysis index, phenolic compound content, fatty acid profile, color and texture. Results and conclusions. Beer marination significantly altered the composition and technological properties of the cheese samples. Moisture increased in T4 and stabilized in T6, while ash mass fraction progressively decreased, and variations were observed in lipids and proteins. In contrast, carbohydrates, fatty acids, pH, and water activity remained stable. Phenolic compounds showed a non-significant increasing trend, along with intensified proteolysis, particularly in T4 and T6. The rind exhibited a more intense coloration than the interior, and texture varied over time, with greater firmness in T4 and softening in T6. Beer marination demonstrated potential as an innovative strategy for differentiating Minas artisanal cheese. Novelty and scientific contribution. This study presents a pioneering strategy to enhance the production of Minas artisanal cheese, demonstrating that marination can be a viable alternative to add value and diversify artisanal cheese samples without compromising their authenticity and traditional identity.
Research background. Pigs are natural carriers of pathogenic bioserotypes of Yersinia enterocolitica and consumption of undercooked pork is a risk factor in the epidemiology of yersiniosis. The aim of this study is to determine the decontamination effect of lactic and acetic acids on pork cuts inoculated with Yersinia enterocolitica 4/O:3 strains (N=10) under laboratory conditions and to compare their effect with that obtained after washing with water. Experimental approach. A total of 20 decontamination protocols were carried out in which the effect of organic acid solutions (2 and 4 %) and water was investigated at different temperatures (25 and 80 °C) and exposure times (spraying for 10 and 30 s) at two time intervals (0 and 24 h). Results and conclusions. The decontamination effect obtained after application of lactic acid solutions was significantly higher (p<0.05) than that of acetic acid or water immediately after the treatment. After 24 h, their effects equalise (p>0.05), which can be attributed to the residual effect of the acids and the inadequate response of the cells to the cold conditions in the case of washing with water. Factor analysis showed that hot solutions applied for a longer exposure time had the greatest influence on the reduction of Y. enterocolitica 4/O:3 counts (p<0.05), in contrast to the type of acid and its volume fraction (p>0.05). Novelty and scientific contribution. This is the first organic acid susceptibility study focusing on the pathogenic bioserotype 4/O:3 of Y. enterocolitica. The study provides valuable insights for the development of strategies to control pathogenic Y. enterocolitica in the pork production chain and serves as a basis for future research.
Research background. The rapid emergence of antimicrobial resistance (AMR) has led to numerous pathogens developing resistance to available antibiotics. Staphylococcus aureus is a leading cause of hospital-acquired infections, and the emergence of resistant strains like methicillin-resistant Staphylococcus aureus (MRSA) has led to increased clinical complications and higher mortality rates. As such, restoration of first-line β-lactam antibiotic activity is a viable strategy to combat AMR. The antimicrobial activity of edible mushroom extracts is well reported; however, their use as a source of antibiotic modulators is relatively unexplored, and current reports often do not adhere to drug combination guidelines. The aim of this study is to evaluate the potential of extracts derived from ten edible mushroom species to modulate β-lactam antibiotics against MRSA with reference to the recommended guidelines. Experimental approach. Antimicrobial activity (minimum inhibitory concentration (MIC)) and antibiotic-modulating activity (fractional inhibitory concentration index (FICI)) were assessed using the broth microdilution method. The cell viability assay was used to assess cell membrane integrity following treatment to offer insight into potential mechanisms of action. Results and conclusions. Both antimicrobial and antibiotic modulatory activity were found only in ethyl acetate extracts. Hericium erinaceus extract showed the strongest antimicrobial activity against S. aureus (MIC=0.8 mg/mL), while Agaricus bisporus extract exhibited the strongest antibiotic-modulating properties, exhibiting a 25-fold reduction in the MIC of ampicillin, amoxicillin and penicillin against an MRSA isolate (FICI=0.29), indicating synergism. The mechanism of action indicates reduced cell membrane integrity, which may increase intracellular antibiotic concentration. Novelty and scientific contribution. These results indicate the potential use of ethyl acetate extracts from edible mushrooms, specifically A. bisporus, as a source of antibiotic-modulating compounds. To our knowledge, this is the first study to evaluate the antibiotic-modulating effects of H. erinaceus, Hypsizygus tessulatus and Pholiota adiposa. This study also highlights the necessity to adhere to FICI guidelines when evaluating the antibiotic-modulating potential of edible mushroom extracts.
Research background. Fermented soymilk has emerged as a potential functional food due to its nutritional and health-promoting properties. Enhancing its functionality by enriching it with gamma-aminobutyric acid (GABA), a neurotransmitter with various health benefits, is an area of active research. This study aims to develop a novel GABA-enriched fermented soymilk using a newly isolated Lactiplantibacillus plantarum strain with both probiotic and GABA-producing capabilities. Experimental approach. Five L. plantarum strains isolated from Vietnamese soybean whey were screened for GABA production and probiotic characteristics. Strain W12, which exhibited superior performance, was selected for optimisation. Response surface methodology with a central composite design was used to optimise monosodium glutamate (MSG) and sucrose amounts for maximal GABA yield. A time-course study was then conducted to monitor bacterial growth, pH changes, organic acid production, and GABA accumulation during fermentation under the optimised conditions. Results and conclusions. L. plantarum W12 demonstrated exceptional probiotic traits: 97.1 % survival at pH=2.5, 96.5 % survival in bile salts/pancreatin, 97.3 % pepsin tolerance, 96.7 % auto-aggregation and 85.4 % hydrophobicity in chloroform. Initial GABA production reached (9.1±0.4) mM. Response surface optimisation predicted a maximum GABA concentration of 34.2 mM at 1.564 mg/mL MSG and 10.93 % sucrose, which was experimentally validated at (34.5±1.0) mM (15 h, 45 °C). Lactic acid was the predominant organic acid produced ((182.4±8.0) mg/g at 18 h), with viable cell counts exceeding 7.9 log CFU/mL, meeting probiotic thresholds. Novelty and scientific contribution. This study presents the first comprehensive characterisation of L. plantarum W12, a strain combining exceptional GABA biosynthesis with robust probiotic properties. The systematic response surface methodology (RSM) optimisation framework and detailed metabolic profiling provide reproducible protocols for developing multifunctional fermented soy beverages with applications in neurological and gastrointestinal health promotion.
Research background. The shift towards plant-based beverages, particularly almond drinks, has increased the need to develop innovative products using fruits and herbal extracts to improve their nutritional and sensory properties. In this study, date palm fruits, Deglet Nour variety (tamr stage) and Besser Helou variety (khalal stage), and two Deglet Nour-derived products (date powder and syrup) were evaluated as fortifying ingredients in almond drinks. The antioxidant and nutritional properties of the recovered solid residues were also evaluated. Experimental approach. The beverage-making process involved grinding blanched almonds into flour (w=12 %), mixing with date products (w=20 %), water extraction, filtration, and pasteurisation. Proximate composition, physicochemical properties, phenolic profiles (liquid chromatography-high resolution electrospray ionization mass spectrometry), and antioxidant activity of the raw ingredients, beverages, and recovered residues were analysed using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and Fe(III) reducing antioxidant power (FRAP) assays. In addition, physical stability, rheological behaviour, and sensory attributes of the beverages were evaluated using descriptive analysis and acceptability tests. Results and conclusions. The addition of date-based ingredients to almonds significantly reduced the extraction yields of beverages, with the reduction being least significant in syrup, moderate in Deglet Nour and Besser Helou varieties, and most significant in date powder. Combining almonds with any form of dates significantly increased carbohydrate and ash mass fraction, energy value and antioxidant activity of beverages, as confirmed by both FRAP and DPPH assays. Phenolics previously present in almonds and dates were found to multiply, while new ones appeared in both drinks and residues, such as caffeic acid. A distinctive rheological profile was observed in beverages fortified with Deglet Nour, date syrup and date powder, characterised by shear thickening at low shear rates and a transition to shear thinning at higher shear rates. Sensory evaluations of enriched drinks revealed that dates provided new colour shades, increased sweetness and mouthfeel viscosity, and improved almond taste perception. Date powder-based drinks received the highest overall acceptability rating, while syrup-based drinks received the lowest. Combining date ingredients with almonds reduced the fat and protein mass fraction of residues while increasing carbohydrate mass fraction. Quinic acid and quercetin were the prevalent phenolic acids and flavonoids in almond residue, while caffeic acid and luteolin were the primary compounds in date-based residues. Novelty and scientific contribution. This study presents the first comprehensive evaluation of the nutritional, rheological, antioxidant and sensory properties of almond beverages fortified with date-based ingredients. The nutritional and antioxidant properties of the raw ingredients and the produced residues were also assessed. The results suggest that additional phenolics may be generated in fortified almond drinks during processing and show that the resulting date residue is as relevant as potent dietary supplements.
Research background. Food intolerance mediated by IgG antibodies is an adverse reaction resulting from the difficulty to digest or metabolize a food or food component(s) and is manifested by numerous nonspecific symptoms, potentially also provoking systemic inflammation and allergy symptoms. Consequently, the detection of circulating food-specific IgG has a diagnostic value with possible clinical applications. Experimental approach. We produced microarray chips able to analyse 16 blood samples simultaneously. After validation of the characteristics and performance using stringent quality control criteria, we investigated their diagnostic validity for IgG-mediated intolerance in 6575 subjects from the Italian population to 92 purified food proteins. Moreover, this assay was performed on capillary blood samples collected from the fingertip, permitting a minimally invasive and practical collection of blood. Results and conclusions. Sixteen antigens showed an IgG response greater than 10 % and eight aliments of these had a reactivity greater than 15 %. Wheat (20.4 %), cow’s milk (30.8 %), brewer's yeast (23.4 %) and mozzarella cheese (22.4 %) produced a very high IgG response, greater than 20 %, probably due to their widespread use in the Italian cuisine. Goat’s milk, various milk derivatives (like gorgonzola, Grana Padano and parmesan cheese), durum wheat, kamut, egg and gluten had a reactivity greater than 15 %. Four food antigens (emmer, pecorino cheese, ricotta and rye) caused a moderate IgG reactivity ranging between 10 and 15 %. The other food extracts showed a mean low IgG reactivity below 10 %. No significant differences were observed between female and male subjects or among the various Italian regions analysed. In contrast, the highly reactive food antigens showed a decrease in IgG response with increasing age. Novelty and scientific contribution. After validation, our microarray chips proved to be a robust method with good reproducibility and low variation. Even if the primary aim of this study is to evaluate the incidence of IgG-mediated reactivity in the Italian population using a novel microarray technology and to compare the results with a previous study conducted using enzyme-linked immunosorbent assay (ELISA), this analytical approach can also help identify the triggers of intolerance symptoms and help doctors or nutritionists in selecting the best treatment for patients, with the additional aim of clarifying the controversy surrounding IgG testing. Finally, our microarray technology enables high throughput, ensuring that a large number of samples can be analysed with significant savings in time, reagent and costs, while remaining minimally invasive for patients.
Research background. Thai community product quality standards have been established for nam pla-ra, which require at least 4 % protein and 12 % sodium chloride. Determining the protein and NaCl contents requires chemicals and is time-consuming. In addition to reporting protein and salt content, other quality controls must also be carried out. Thus, the objective of this research is to develop predictive models for the determination of physicochemical properties of nam pla-ra using near-infrared spectroscopy (NIRS) for fast and simultaneous multi-parameter prediction. Experimental approach. The physicochemical values of commercially available fermented fish sauce ('nam pla-ra' in Thai) were evaluated to develop predictive models for determining physicochemical values and developing models to categorize samples. The model was developed and tested based on the seven parameters: total soluble solids (TSS), pH, L*, a*, b*, NaCl, and protein content. Results and conclusions. The predictive models for pH and colour (L*, a*, b*) could be used for screening, based on their coefficients of determination (R2=0.73-0.81; SEP=0.15-0.94). The model for determining protein content (R2=0.86; SEP=0.44) is suitable for screening, routine quality control, and research applications. In contrast, the TSS and NaCl models (R-2=0.97-0.98; SEP=0.41-0.61) demonstrate high predictive performance and can be reliably applied to all analytical tasks, including screening, routine quality control, and research purposes. The physicochemical properties of nam pla-ra could be predicted accurately using TSS, colour (L*, a*, b*), NaCl and protein content. There was no significant (p>0.05) difference between the quality values obtained from the predictive model and the reference method, except for the pH value. Novelty and scientific contribution. NIRS showed potential in predicting the physicochemical properties of nam pla-ra using TSS and colour (L*, a*, b*) in the range 1000-2500 nm, and NaCl and protein contents in the selected ranges 1000-1889 and 2031-2408 nm, respectively. Furthermore, these findings demonstrate the potential of NIRS as a rapid, non-destructive, environmentally friendly and reliable analytical tool for determining the properties of nam pla-ra. NIRS can contribute to ensuring product consistency and facilitating standardisation in the fermented fish sauce industry. Such applications enhance food safety and consumer confidence.
Research background. Pasta is a widely consumed food usually made from durum wheat semolina. During production of pasta, dough kneading is the first step and varying degrees of deformation are applied to the dough. These deformations are related to the rheological properties of the pasta dough, which are affected by its ingredients. Experimental approach. In this study, three types of model pasta dough were prepared using water, whole eggs or egg yolks. To evaluate their properties, linear, nonlinear by large amplitude oscillatory shear (LAOS) and extensional rheological tests were conducted. The energy required during dough rolling was linked to the rheological properties of the dough samples. Results and conclusions. The results showed that the energy required during rolling is strongly correlated with crossover strain, oscillatory viscoelastic moduli, creep recovery compliances and extensional consistency coefficient. The addition of whole egg and egg yolk increased the rigidity of the model dough (plain: 6.32 kPa, whole egg: 28.48 kPa and yolk: 117.05 kPa Young’s modulus). The work done during rolling increased with the addition of egg (plain: 15.19 J, whole egg: 27.14 J and yolk: 33.02 J). After rolling, samples were cut, cooked, and their microstructure was evaluated. The effect of the addition of an egg on the microstructure of samples was observed as a lipid-coated, smoother surface and strong formation of a protein network. Novelty and scientific contribution. This study provides a comprehensive rheological characterisation of model pasta dough formulated with a whole egg or egg yolk using linear, nonlinear, and extensional tests. By linking these rheological properties to the mechanical energy required during rolling, the study introduces a novel approach to quantitatively predict processing behaviour from fundamental dough mechanics. The findings also highlight how egg yolk significantly enhances dough rigidity and alters microstructure, contributing to improved understanding of ingredient-function relationships in pasta formulation.
Research background:The increasing demand for gluten-free products has necessitated improved formulations, particularly under frozen storage conditions. Although freezing and thawing often lead to quality deterioration, limited research has explored the role of additives in enhancing gluten-free frozen batter. This study investigates the effects of pumpkin seed protein concentrate (PSPC) and xanthan gum on the properties of gluten-free frozen batter and the resulting cake. Experimental approach:Batter samples were formulated with varying mass fractions of PSPC (0, 10 and 20 %) and xanthan gum (0, 0.1 and 0.2 %), then frozen at -18 °C for 30 and 60 days. After thawing, the physicochemical properties, including viscosity and density, of the batters were analysed. Ash, moisture, protein content, porosity, volume, crust colour, and sensory properties of the baked cakes were evaluated. Results and conclusions:Increasing the PSPC mass fraction significantly improved the viscosity and density of the batter, as well as the porosity and volume of the cakes (p<0.05). Higher PSPC mass fractions also led to a significant decrease in crust lightness and redness (p<0.05). Xanthan gum positively affected most quality attributes, although it significantly increased cake hardness (p<0.05). Sensory analysis showed that the formulation containing 10 % PSPC and 0.2 % xanthan gum, after 30 days of freezing, achieved the highest overall quality and consumer acceptance (p<0.05). Novelty and scientific contribution:The positive effect of PSPC and xanthan gum on the properties of gluten-free frozen batter and the resulting cakes was confirmed in the study. These findings contribute to the optimisation of gluten-free formulations that could be used to develop high-quality gluten-free frozen bakery products.
Research background:Oysters have high nutritional value; however, their short shelf life limits their commercialisation to areas close to production sites. Affordable and accessible processing techniques that extend shelf life could expand both market reach and consumer access to oysters. This study evaluates the physicochemical, microbiological and sensory properties of raw Crassostrea gigas oyster meat semi-preserved with weak organic acids and saline solutions under refrigerated storage (4 °C). Experimental approach:Aliquots of (100±2) g of raw oyster meat were placed into plastic containers containing different solutions: sterile deionised water only (negative control treatment, labelled W), base solution (NaCl, 5 % m/V) only, base solution with 2 % citric acid (CA), base solution with 2 % lactic acid (LA),and base solution with 2 % acetic acid (AA). Sensory, physicochemical and microbiological characteristics of the semi-preserves were monitored for 16 days. Results and conclusions:Incorporating weak acids into the marination solutions effectively inhibited the growth of mesophilic and psychrotrophic bacteria in semi-preserved oysters during 16 days of refrigerated storage. In contrast, water and NaCl treatments exceeded the recommended limit of 5 log CFU/g for seafood after 3 and 11 days, respectively. By day 16, total volatile basic nitrogen (TVB-N) values indicated early spoilage in water ((30.0±1.1) mg/100 g), satisfactory freshness in NaCl ((24.5±2.6) mg/100 g) and CA ((18.3±1.1) mg/100 g), and excellent freshness in LA ((14.7±0.0) mg/100 g) and AA ((15.0±1.8) mg/100 g). Thiobarbituric acid reactive substances (TBARS) assay values, expressed as malondialdehyde (MDA), remained below 3 mg/kg in all treatments, indicating good oxidative stability. Among the acids, AA maintained higher pH values (3.78 on day 16) than CA (3.26) and LA (3.14) and showed the lowest microbial loads; however, it received the highest scores for acid odour (median=5.35) and the lowest for characteristic oyster odour. CA and LA produced sensory profiles more similar to fresh oysters, with higher characteristic odour scores and lower acid odour scores, but slightly higher spoiled odour scores (still low in absolute terms). Overall, AA was the most effective for microbiological and physicochemical preservation, while CA and LA offered better sensory acceptance. These results highlight the potential of weak organic acids, particularly AA, as a low-cost method to extend the shelf life of raw oysters to at least 16 days under refrigeration. Novelty and scientific contribution:This study evaluates the effects of marination with weak acids on the physicochemical, microbiological, and sensory properties of raw oyster meat. The wide range of parameters analysed highlights not only its suitability for consumption but also consumer preferences based on sensory aspects such as colour and odour. The combined findings can assist the industry in selecting the most appropriate acid for developing different oyster-based products.
Research background. The development of new products based on bacterial cellulose powder derived from tropical fruit byproducts (pulp and peels) represents a technological alternative that offers environmental benefits to everyone. This solution can be applied in both industrial and domestic settings. In this research, bacterial cellulose was produced by fermentation of industrial waste from tropical fruits. Experimental approach. Bacterial cellulose powders were produced via kombucha fermentation using agro-industrial byproducts from tropical fruits. The powders were selected and characterized according to physicochemical parameters, proximate composition, bacterial count, Fourier transform infrared spectroscopy (FTIR), thermogravimetric analysis (TGA) and in vivo toxicity. Results and conclusions. The powders had pH values from 2.5 to 4.5. Acerola bacterial cellulose showed the highest yield (6.25 %) and the highest vitamin C mass fraction ((1998±51) mg/100 g). Pseudoplastic behavior was observed in all smoothies, and the formulation containing bacterial cellulose from passion fruit showed the highest viscosity among the evaluated samples. Zebrafish tests did not indicate any adverse effects related to the formulations. Novelty and scientific contribution. The use of bacterial cellulose powders from agro-industrial waste could be a healthy and sustainable alternative for the development of new products with a high vitamin C content (acerola bacterial cellulose powder) or more viscous products (passion fruit bacterial cellulose powder).
Less than 1 % of the annual worldwide consumption of vanillin can be met by extracting the aromatic compound from vanilla (Vanilla planifolia) pods. For 150 years, vanillin has also been derived through chemical synthesis, which remains the main source (>80 %) of vanillin today, despite growing environmental concerns due to considerable chemical waste disposal issues. ‘Natural’ vanillin is in high demand for flavour and fragrance applications. Thus, biotechnological routes using an array of recombinant hosts have been devised to obtain vanillin through fermentation of natural precursors, e.g. ferulic acid, (iso)eugenol and glucose. These processes, often classical biotransformations, result in ‘natural’ vanillin according to European and US legislation. A significant technical hurdle in fully fermentative routes is vanillin toxicity, which impairs cellular proliferation at relatively low, i.e. commercially uninteresting, vanillin concentrations. In addition to adopting the plant-derived solution, i.e. product glycosylation, to sequester and store vanillin glycosides, sophisticated in situ product removal strategies have been used to obtain industrially relevant amounts of ‘natural’ vanillin.
