Cocoa fermentation is a critical stage influencing final product quality; however, its inherent variability can challenge consistent outcomes, particularly in fine‐flavor cocoa. This study evaluated the association of a starter culture composed of Lactiplantibacillus plantarum , Acetobacter orientalis , and Torulaspora delbrueckii , applied at two estimated initial cell concentrations before lyophilization (1 × 10 9 and 2 × 10 9 cells/mL), with fermentative evolution and selected characteristics of cocoa paste. We used a completely randomized design with three treatments and three replicates. We analyzed data using ANOVA or Kruskal–Wallis tests, followed by Tukey or Dunn–Sidak tests, as appropriate ( p < 0.05), along with PCA and HCA. During fermentation, we evaluated temperature, pH, titratable acidity, soluble solids, phenolic compounds, and antioxidant capacity. We characterized cocoa paste using textural analysis, SEM, FTIR, and sensory evaluation. Inoculated treatments showed fermentative trajectories broadly comparable to the control, with transient differences in selected parameters. T1 (1 × 10 9 cells/mL before lyophilization) was associated with higher values for selected final‐product attributes, including hardness (57.82 ± 3.00 N); total phenolic content (0.74 ± 0.01 mg GAE/g DW); antioxidant capacity (367.62 ± 1.72 mg TE/g DW); and perceived intensities of color, aroma, flavor, and texture. Starter‐culture treatments were also associated with differences in cocoa paste microstructure and FTIR spectral profiles. However, the study did not directly assess microbial population dynamics or starter establishment; therefore, the observed responses cannot be specifically attributed to the activity or establishment of the inoculated microorganisms. Overall, T1 was associated with selected cocoa paste attributes under the evaluated conditions, without establishing a generalized improvement in cocoa quality, universal applicability, or a causal microbial mechanism. Further studies should evaluate microbial dynamics and reproducibility across different cocoa materials and processing conditions.
In this study, the effects of homogenization (0 and 20 MPa) and milk type (sheep and sheep/cow mixture) on the kinetic changes of selected minerals (Ca, Mg, K, Zn, and Fe) in winter yoghurt samples stored at 4°C for 90 days were investigated. Mineral composition changes were determined using an inductively coupled plasma–optical emission spectrometer (ICP‐OES) at various storage times (0, 7, 15, 30, 60, and 90 days). A first‐order kinetic model, exhibiting R 2 values ranging from 0.9165 to 0.9994, was determined to be the best fit for the mineral contents of the winter yoghurt samples. Changes in mineral concentration were primarily dependent on storage time, whereas homogenization and milk type exhibited mineral‐specific effects. These findings provide insights into the stability and kinetic behavior of minerals within winter yoghurt during storage.
Sophorolipids are natural biosurfactants with sensory properties associated with sweet and umami notes and the reduction of bitterness, in addition to being compatible with components of the meat matrix, being relevant for applications in the meat industry. This biosurfactant has antimicrobial activity against foodborne pathogenic fungi and bacteria, as well as antioxidant and emulsifying properties, which supports its application in the processing of meat products. The literature has demonstrated its use in the cleaning of equipment and carcasses, in meat formulations and in the development of active packaging, films and encapsulation systems based on biopolymers, contributing to the control of microbial deterioration and to the improvement of the stability and conservation of products. In this context, the present study consists of a narrative review with a critical approach to the application of sophorolipids in the meat production chain, with emphasis on microbiological control strategies, whose integration with conventional and emerging preservation technologies suggests improvements in safety and increased shelf life of meat and meat products. The results indicate that its application is feasible at different stages of processing; however, its consolidation depends on further investigations involving different food matrices, processing conditions and conservation systems. It is concluded, therefore, that future studies involving sensory, physicochemical, and toxicological evaluations are necessary in order to provide subsidies for future regulatory analyses and for the establishment of technical guidelines for use in the food industry, including the definition of the appropriate levels of application and consumption, as well as the evaluation of economic feasibility.
The incorporation of sustainable protein sources into meat products has emerged as a promising strategy to meet the growing global demand for high‐quality protein while reducing environmental impact. This study evaluated the effects of incorporating an edible insect flour blend as a partial pork replacer on the physicochemical, technological, oxidative, and microbiological properties of fresh sausages during refrigerated storage (10 days at 4°C). Formulations were produced by replacing pork meat with 0%, 5%, 7.5%, and 10% of an insect flour blend composed of Zophobas morio , Acheta domesticus , Nauphoeta cinerea , and Tenebrio molitor. The inclusion of the insect flour blend significantly increased protein content at the highest level without affecting moisture, fat, or ash contents. Cooking loss remained unchanged, indicating preserved water‐ and fat‐holding capacity. However, textural profile analysis revealed increased hardness and chewiness in reformulated fresh sausages. Instrumental color was significantly affected, with reductions in lightness, redness, and yellowness, resulting in darker products. During refrigerated storage, reformulated fresh sausages exhibited improved oxidative stability, as evidenced by lower lipid oxidation levels compared to the control at later stages. Microbiological analyses indicated that edible insect flour blend incorporation did not compromise product safety and contributed to reduced mesophilic, mold, and yeast counts. Additionally, higher inclusion levels were associated with greater pH stability over storage. In this context, replacing up to 10% of pork with an edible insect flour blend proved a feasible and promising strategy for producing fresh sausages.
Food loss and waste cost the global economy an estimated $1 trillion annually, with oxidative and enzymatic deterioration among the principal biochemical drivers of quality loss in fresh produce, yet few plant‐derived preservation strategies address both processes simultaneously within a single, food‐compatible extract. This study presents a preliminary, concentration‐dependent assessment of the antioxidant and anti‐browning potential of Annona muricata leaf extract (AMLE), prepared via parallel methanolic and ethanolic extraction and characterized by GC‐MS and FT‐IR. The methanolic extract was dominated by long‐chain fatty‐acid esters and a sesquiterpene oxide, while the ethanolic extract contained terpenoids such as camphor, (+)‐2‐bornanone, and p‐cymene; the GRAS‐status ethanolic extract was selected for functional testing. Across a 50–200 μ g/mL concentration range, AMLE showed concentration‐dependent increases in phenolic content, antioxidant capacity, and radical‐scavenging activity (DPPH and ABTS). At the highest concentration tested, lipid peroxidation was reduced by up to 25% in an egg‐yolk model and enzymatic browning by up to 58% in fresh‐cut apple slices over 7 days of refrigerated storage. These findings extend prior single‐concentration reports of anti‐browning activity for this species with a concentration–response design and an explicit link between the identified phytochemical profile and the functional outcomes observed. As a preliminary, single‐batch investigation conducted without inferential statistical testing, these findings should be interpreted as proof‐of‐concept; confirming them will require expanded biological replication and validation across additional food systems. Subject to that confirmation, AMLE represents a promising, food‐compatible candidate for dual‐function postharvest antioxidant and anti‐browning applications.
This study investigated the effects of yam quantity (YQ) (X-1), fermentation duration (FD) (X-2) and roasting temperature (RT) (X-3) on the physico-nutritional and sensory qualities of the composite gari. A Box-Behnken response surface methodology (RSM) was used to optimise the bush yam content (10%-30%) and spontaneous fermentation time (1-3 days) to prepare gari at different RTs (100 degrees C-140 degrees C). Increasing the YQ, FD and RT (up to 120 degrees C) significantly (p < 0.05) increased the beta-carotene content of the gari from 4.4 to 8 mu g/g. Similarly, the zinc content of the gari increased significantly from 60 to 80.5 mu g/g when the YQ was increased. Both YQ and increased FD reduced the swelling capacity (3.3-2.7), whereas RT improved it significantly (p < 0.05). YQ (up to 30%) decreased the flavour (7.4-6.2), taste (7.6-6.5), texture (7.4-6.2), overall acceptability (8.2-6.6) and brightness (40-30), whereas fermentation improved them. Moreover, the quantity of yam contributed more to the browning index and colour difference than the other variables. YQ positively affected the yellowness (b & lowast;), with a greater effect. From the optimisation analysis, the optimal processing variables for the cassava-yam composite gari are a YQ of 24%, FD of 3 days and a RT of 100 degrees C. A 100-g portion can meet 99%, 72%, 99%, 72% and 89% of the zinc requirements for children, men, women, pregnant women and adolescents. Partly substituting cassava mash with bush yam mash could potentially improve the zinc and provitamin A carotenoid contents of gari while preserving sensory attributes.
This narrative review offers a critical, decision‐oriented synthesis of sustainability practices, waste management strategies, and circular economy levers for optimising Metroxylon sagu (sago) processing at mill scale. Evidence from 2000 to 2025 is organised against two frames: the circular economy principles (eliminate waste and pollution, circulate materials at their highest value, and regenerate natural systems) and the ISO 14040/44 life cycle stages. We evaluate options through five adoption lenses: technology, environment, economics, culture, and regulation and link each intervention to mill‐level key performance indicators (e.g., starch yield, process water uses per tonne of starch, effluent chemical/biological oxygen demand, energy displacement, and payback). Three propositions emerge. Firstly, source‐level loss prevention, combined with inline starch recovery and process water recirculation, consistently delivers the most significant near‐term reductions in wastewater strength while preserving material value. Secondly, treatment methods that also recover energy, such as anaerobic digestion with heat recovery or combined heat and power, become financially robust when compliance signals (standards/fees) are paired with renewable energy incentives and concessional finance. Thirdly, materials‐level valorisation of fibrous residues (hampas) as quality‐controlled feed or benignly functionalised sorbents/nanocellulose can retain a higher value than energy recovery, provided quality assurance, reagent loop closure, and reliable offtake are in place. Wastewater‐to‐bacterial cellulose films show promise but remain at an intermediate level of technology readiness. The review contributes (i) an explicit mapping from challenge → strategy → performance metric → circular principle, (ii) a mechanism‐based policy table linking instruments to adoption economics, and (iii) a prioritised bundle for small‐ and medium‐scale mills (starch recovery and water recirculation → anaerobic digestion with heat recovery → targeted materials routes). Limitations stem from heterogeneous reporting and contextual variation; a focused agenda is proposed for standardised metrics, seasonal stability trials, and transparent cost tracking. Collectively, these findings translate circular economy intent into bankable, mill‐level action.
This systematic review explores the integration of natural compounds and advanced processing technologies in developing sustainable active and intelligent food packaging systems. A comprehensive literature search was conducted across Scopus, PubMed, Web of Science, and Google Scholar, resulting in the systematic analysis of 190 peer‐reviewed studies published between 2015 and 2025. It focuses on extending shelf life, enhancing nutritional value, and ensuring food safety through biodegradable polymers, natural antimicrobials, antioxidants, and bio‐nanocomposites. The study evaluates the potential of polysaccharides, phenolic compounds, terpenoids, and bioactive peptides to improve food safety and sustainability while reducing waste. Emerging technologies, including nanotechnology, cold plasma, and electronic printing, are assessed for their ability to incorporate these compounds into adaptive packaging systems. The review highlights significant opportunities, such as improved food quality and reduced environmental impact, alongside challenges like compound stability, scalability, sensory effects, and regulatory compliance. It emphasizes the need for optimized formulations and cost‐effective solutions to enhance commercial adoption. By combining natural bio‐based molecules with innovative technologies, this research underscores the potential to revolutionize food packaging, addressing global demands for safer, greener alternatives that minimize waste and enhance food quality. The findings provide a roadmap for future developments in sustainable packaging to meet industry and consumer needs.
The increasing concerns related to food waste and plastic pollution have created a need for packaging solutions that support circular economy goals. Smart packaging system, which combines active and intelligent features, offers significant potential to improve food preservation, enhance supply chain visibility, and minimize losses. However, the inclusion of sensors, multilayer materials, and functional additives can reduce recyclability and interfere with efficient material recovery. This review examines smart packaging from a circular economy perspective, with particular emphasis on the relationship between material choice, functional performance, and end‐of‐life options. Bio‐based polymers, natural active compounds, and biodegradable sensing technologies are discussed alongside design strategies such as design for separation and printed electronics. The role of smart packaging in reducing food waste, improving traceability, and shaping consumer decisions is also evaluated using life cycle and economic considerations. The review elaborates that the overall environmental benefit of smart packaging depends on a system‐level approach, where the reduction of food waste compensates for the additional impacts of advanced materials. At the same time, challenges related to recyclability, cost, scalability, and regulatory requirements remain key barriers.
Cocoyam flour is utilized in baking recipes, with its fine granule starch known to enhance binding and reduce breakage in snack products such as cookies. Developing a cost-effective and readily available alternative to wheat flour is essential for products like cookies. This alternative should have similar functionality and nutritional benefits, such as cocoyam, which is rich in digestible starch, fiber, minerals, and vitamins. The primary goal of this research is to maximize the utilization of native crops (such as cocoyam) in cookie production by blending wheat and cocoyam flours in varying proportions to assure long-term food and nutrition security. These ratios consist of a blend of wheat and cocoyam flours in proportions of 90:10, 80:20, 70:30, and 60:40, with 100% wheat flour as a control. The flour ' s functional properties, including bulk density, wet gluten content, water absorption capacity, and oil absorption capacity, were examined. The cookies were analyzed for their physical, proximate composition, and sensory characteristics. There was a significant difference (p < 0.05) in ash, protein, and fiber content among cookies, whereas moisture, carbohydrate, and fat content did not show any significant difference. Significant variations (p < 0.05) were identified in spread ratio, baking loss, and thickness, except for the diameter of cookies. Sensory evaluation reveals that cookies with 30% and 40% supplementation have the best flavor, texture, and appearance. Cocoyam flour offers a nutritious alternative to wheat flour in cookie production, with up to 40% substitution enhancing nutritional, physical, and sensory qualities, promoting food security.
This study investigated the effect of acetic acid pretreatment combined with composite preservation method on the storage quality of chilled venison. By comparing three processing methods: Group A (2% chitosan, 0.02% epsilon-polylysine, 0.3% tea polyphenols and 0.02% nisin as a compound preservative), Group B (the same proportions incorporated into a preservative film), Group C (0.02% epsilon-polylysine, 0.3% tea polyphenols and 0.02% nisin as a solution combined with a 2% chitosan preservative film), indicators such as total colony count, pH value, TVB-N, juice loss rate, color intensity, protein oxidation (surface hydrophobicity, myofibrillar fragmentation index, carbonyl content) and lipid oxidation (TBARS) during refrigeration were evaluated. The results showed that Group C had the best antibacterial effect. At 25 days of storage, the total number of colonies was 10(5) CFU/g (subfresh meat standard), which was significantly lower than that in Groups A and B. The TVB-N value, pH value, and juice loss rate of Group C all met the secondary freshness standard, and the color remained the best. Group C effectively delayed protein oxidation and lipid oxidation, and its inhibitory effect was significantly better than that of the single treatment groups. In conclusion, after acetic acid pretreatment, the combined treatment with preservative II and chitosan film could extend the shelf life of chilled venison to 25 days, providing technical support for the application of natural preservatives.
Ethiopia has a diversified beekeeping culture with significant honey production. Honey is one of the ingredients of Tej, a popular traditionally fermented alcoholic beverage. Despite the country ' s huge potential for honey and Tej production, limited research has been conducted on the microbial quality and physicochemical composition of Tej. Thus, this study is aimed at evaluating the microbial composition and physicochemical composition of Tej. A total of 99 Tej samples were collected from Central Ethiopia, and their microbial quality and physicochemical parameters were assessed using standard protocols. Tej samples exhibited acidic properties with pH ranging from 3.56 +/- 0.02 to 3.86 +/- 0.08. The moisture contents of the Tej samples were over 87%. Significantly lower (p < 0.05) moisture contents were recorded for Tej samples collected from two sampling sites, Sululta and Holeta. The alcohol contents of Tej samples collected from Alemgena and Sululta were significantly (p < 0.05) higher than the samples collected from the other sampling sites. The ash contents and electrical conductivity showed no significant variation across sampling sites (p > 0.05) for the Tej samples. Microbial analysis revealed average counts of 4.70 +/- 0.02 to 7.21 +/- 0.01 log CFU/mL for lactic acid bacteria (LAB), 5.50 +/- 0.79 to 6.93 +/- 0.05 log CFU/mL for aerobic mesophilic bacteria (AMB), and 5.80 +/- 0.26 to 6.90 +/- 0.17 log CFU/mL for yeast and molds. Enterobacteriaceae and aerobic spore-forming bacteria (ASFB) were within the acceptable limits of < 2.0 and 4.0 log CFU/mL, respectively. Tej samples exhibited good physicochemical quality; however, the elevated levels of AMB, yeasts and molds indicated potential concern regarding the overall quality of the beverage. This finding shows the importance of controlled production of the beverage using starter cultures to ensure product safety.
Mechanical impact damage to fruits during harvesting, transportation, and postharvest handling remains a major cause of food waste and quality decline. This type of damage depends on the force′s properties and the physical and mechanical features of the fruit. Under idealized conditions, theoretical relationships such as the Hertzian contact theory can establish links between fruit properties and impact characteristics, which can aid in the preliminary determination of design parameters for harvesting, handling, and processing machinery aimed at reducing mechanical damage. The primary objective of this review was to evaluate the applicability of Hertz′s contact theory in modeling and analyzing impact damage to fruit. It highlights the potential of this theory to assess how various factors, such as fruit size, elasticity, surface characteristics, radius ratios, and impact velocity, influence the response of fruit to impacts. Overall, the findings emphasize the critical role of modeling in predicting and mitigating mechanical damage during harvesting, transportation, and processing, ultimately leading to reduced losses and improved fruit quality. Finally, future research directions are presented.
Macrotyloma uniflorum (horse gram, kulthi dal, and gahat) has a rich nutritional value and is of great importance in agriculture, as well as possessing therapeutic properties. It is a crucial crop for food production and food security, as it can be grown in dry weather and on infertile land. Nutritional analysis reveals that it is high in protein, complex carbohydrates, fiber, and minerals such as iron and calcium. Additionally, its therapeutic value has been mentioned in various Ayurvedic texts with respect to the management of metabolic disorders like diabetes, obesity, and kidney stones. Similar therapeutic benefits have been identified through recent research exploration. In various research articles, a wide range of phytochemicals, including polyphenols, phenolic acids, and flavonoids, have been recently reported in both seeds and leaves. Similarly, various research studies have been reported on the exploration of its functional and nutritional properties with different heating and nonheating processing procedures. Additionally, recent studies provide insight into the outcome of processing methods on antinutritional compounds and functional activities. This review discusses various types of phytoconstituents existing in diverse varieties of horse gram. It also gives insight into its enormous potential as a functional food and its therapeutic applications for various diseases (anticancer, anti‐inflammatory, antiurolithiatic, and various metabolic disorders). Lastly, this review discusses the role of horse gram in value‐added products and its future perspective on commercial value.
Lipids play a critical role in maintaining the quality of rice. However, lipidomic profiles of japonica rice cultivars from Northeast China under practical storage conditions remain poorly characterized. The japonica rice varieties were stored at 10 degrees C and 25 degrees C for up to 200 days. After the periodic assessment of key quality parameters of milled rice, lipidomics by liquid chromatography-tandem mass spectrometry (LC-MS/MS) was performed on samples stored at 25 degrees C on Days 0 and 140, with additional varieties used for validation. Notable changes in rice quality emerged after a 140-day storage. Lipidomics analysis identified 349 lipids, and the levels of 19 lipids from the glycerolipid (GL) and glycerophospholipid (GP) pathways significantly reduced. Correlation analyses revealed that pentadecanoic acid (C15:0) exhibited the strongest inverse correlation with eating quality (r = -0.861). This study presents a comprehensive lipidomic profile of milled japonica rice and identifies differentially expressed lipids associated with quality loss after storage. The observed lipid after storage suggested hydrolytic processes may be associated with a decline in quality. C15:0 may serve as a candidate biomarker of quality change during storage. These insights support improved storage strategies and quality monitoring protocols for high-value rice products.
This review is aimed at exploring the evolution, scientific basis, and technological advancements related to hot boning (HB) and its implications on beef quality, safety, and other related areas. HB, which is one of the traditional and ancient slaughter methods, has become more well known because of its logistical and financial advantages, such as decreased energy usage, easier processing, and cheaper chilling costs. In contrast to traditional cold boning, prerigor muscle excision frequently impairs tenderness, color stability, and water‐holding capacity. Many postharvest techniques, including electrical stimulation, wet and dry aging, chemical and enzymatic interventions, pulsed electric field (PEF), high‐pressure processing (HPP), and mechanical tenderization, have been studied to address these issues. Among these, electrical stimulation and modified chilling strategies appear most feasible for adoption in resource‐limited settings, whereas high‐cost technologies such as HPP and PEF remain economically constrained. Furthermore, the elevated temperatures associated with prerigor processing raise microbiological safety concerns, particularly in regions with inadequate infrastructure. This review highlights the trade‐offs between functional advantages and quality limitations of HB and emphasizes the integration of cost‐effective technologies to enhance its applicability. Overall, HB systems, when combined with appropriate interventions, present a viable strategy to balance processing efficiency, meat quality, and food safety in both developing and industrialized meat sectors.
Cistanche deserticola (CD) Y. C. Ma is a well‐known tonic medicinal material, and its clinical value and industrial development are highly dependent on the integrity of core pharmacodynamic components (such as phenylosides and polysaccharides). This article systematically reviews the impact of three key links: harvest maturity, postharvest preservation methods, and processing methods on the quality of CD and their internal relationships in order to provide a scientific basis for building a full‐chain quality control system. The maturity is the basis of quality formation. The early bud stage of CD is the double‐peak window of phenylethanoid glycosides (PhGs) and active polysaccharides, which is the best harvest point of first‐class medicinal materials. Storage and preservation methods are the key to maintaining chemical potential at harvest time. The combined use of low temperature, modified atmosphere, packaging, and preservatives can maintain stable quality. Processing methods are the ultimate directional shaper of quality. Modern processing methods such as steaming and drying processes can improve drying efficiency, enhance the conversion of active ingredients, and save energy. This study provides a theoretical basis and methodological reference for establishing an integrated collaborative control system for “harvest‐preservation‐processing” of CD, and has practical value for promoting the engineering transformation of postharvest scientific and technological achievements of CD and improving the overall efficiency of the medicine and food homologous industrial chain.
Globally, cheese stands as a cornerstone in culinary traditions, with its variety and consumption deeply embedded in each nation′s cultural heritage. Among the diverse cheese types, certain cheese types are particularly amenable to frying applications, owing to composition such as moisture content, fat composition, and protein structure. This study explores key fried cheese varieties, including Kandirif, halloumi, Mengen, tvarog, and Paria, examining their production methods, frying parameters, and compositional changes upon frying. Critical frying parameters—such as temperature, duration, oil uptake, and resultant textural modifications in the fried cheeses—are discussed, along with the sensory impact of frying on flavor and texture. Kandirif cheese, a regional Turkish specialty, is produced by a process in which the cheese milk undergoes acidification, rennet addition, and thermal treatment before being dry‐fried or cooked over an open flame. Halloumi, a Cypriot cheese, is produced through rennet‐induced coagulation, followed by a reheating step in near‐boiling whey, which ensures protein coagulation and microbial stability, with acidification facilitated by starter cultures. Tvarog, a Polish curd cheese made from skim milk, has a relatively low‐fat content, necessitating additional dairy‐based fat sources for frying applications. The frying process significantly alters cheese composition by reducing moisture, increases lipid absorption, and enhances sensory characteristics of fried cheese, particularly its crisp texture, intensified aroma, and caramelized flavor. This review highlights the importance of optimizing cheese formulations and standardizing frying parameters for the treated (i.e., fried) cheese products to improve product quality and consumer acceptability. Future studies should focus on the nutritional and physicochemical transformations that occur during the frying of specific cheeses, particularly in relation to oil uptake, textural modifications, and formation of volatile compounds. Notably, Meng cheese—another traditional Turkish variety—also demonstrates desirable frying characteristics. Queso panela, queso blanco, and queso fresco cheeses are of low fat and are fried in oil for 150 s at 160°C–180°C. Young cheddar cheese is a low‐moisture, high‐fat cheese originating in Argentina. Provolone cheese originates in Argentina and is consumed after dry‐frying without oil. Paneer cheese originates in India. Paria cheese is fried in sunflower oil for 3 min at 180°C–200°C.
