In this study, we evaluated the physical, engineering, proximate, and cooking attributes of five underutilized local paddy and their brown rice varieties to facilitate the design of processing machinery and improve consumer acceptance and market value. PCA revealed vital links between the traits of these underutilised rice local varieties and overall quality, emphasizing their potential for quality enhancement. The results demonstrated significant differences (p < 0.05) among the diverse physical and engineering attributes of these varieties. The colour was read as L* (50.75–60.86), a* (5.22–7.66), b* (15.43–21.02) for the brown rice. The brown rice samples showcased nutritional superiority with carbohydrate (54.42–76.42
The objective of the research was to establish the thermal stability of commercial cow and goat-sheep whey protein concentrates (WPC) due to their α-lactalbumin (α-la) and β-lactoglobulin (β-lg) concentration differences for the whey-based beverages. Firstly, the effect of the α-la:β-lg ratio of pure protein solutions on thermal stability was examined by using fluorescence spectroscopy and visual examination for this purpose. Then α-la: β-lg ratios were determined on commercial cow and goat-sheep WPC samples by using HPLC. Furthermore, effect of heat treatment on color, turbidity, solubility, and appearance tests were investigated on commercially available cow and goat-sheep WPCs at various protein concentrations (2.7
Vegans, do not consume foods produced from animal origin. In this study, the quality and textural properties of eggless-soy vegan cakes produced using egg substitutes were investigated. 28 different formulations of cake were produced, two of which were control, by adding sodium stearoyl lactylate (SSL), hydroxypropyl methyl cellulose (HPMC) and emulsified starch (ES). The specific volume of eggless-soy cakes with only ES, SSL and HPMC was lower than the control cakes and the cakes containing the substitute mixture. The specific volume and moisture contents of the cakes did not change during 1–3 days of storage. The specific volume of all cakes containing the egg substitute mixture was higher than the samples containing the egg substitutes alone. As the amount of ES and HPMC increased, the cake hardness increased. SSL contributed positively to the increase in specific volume together with ES and HPMC. The addition of ES, SSL and HPMC changed the color of the eggless cakes and the crumb color which was lighter than the control. In this study, by adding SSL (1
Determination of engineering properties is important in order to ensure appropriate storage procedure and de-hulling process, design of grading, conveying, processing and packaging systems, dimensioning, manufacturing and operation of process equipment, and selecting storage and processing parameters. The purpose of the study was to examine a few specific physical, frictional, and milling characteristics of four different oat grain cultivars. Oat cultivars varied in size from 3.85 to 4.38 mm. The hectoliter weight ranged from 46.67 (UPO-212) to 54.80 (JHO-822) kg/hl. The bulk density varied from 0.427 g/cc for UPO-212 to 0.508 g/cc for JHO-822. The true density ranged from 1.025 g/cc for OL-10 to 1.157 g/cc for both JHO-822 and OL-1876-2. Porosity ranged between 53.4
Fresh-cut pineapples are prone to rapid spoilage due to cellular damage during cutting, shortening shelf life (5–7 days at 4 °C). This study evaluated combined plant extracts (CPE) from green tea, basil, and cinnamon as natural preservatives to maintain the quality and microbial safety of fresh-cut pineapples during refrigerated storage (4 °C, 10 days). CPE effectively inhibited the growth of Bacillus cereus and Salmonella typhimurium. Treatment with 25 mg mL−1 CPE reduced microbial growth (5.23 log CFU g−1), lowered respiration rate (22.36 ± 0.04 mg CO2 kg−1 h−1), and mass loss (9.84 ± 0.52
The aim of this work was to develop a protein-polysaccharide complex (sodium caseinate plus gellan gum, iota carrageenan, or guar gum) by pH structural modification as a gluten replacer in bread formulation. The selected complex, based on surface hydrophobicity (determined by the SDS-methylene blue method), was spray-dried and used in a bread model system to assess dough textural properties, bread texture, crumb quality, instrumental color, and consumer acceptance. The results indicated that although gluten replacement with the complex resulted in a harder, less cohesive, low-elasticity dough texture, the interaction with starch produced a compact but friable bread structure. Nonetheless the textural and color differences, the overall consumers’ acceptance indicated that the gluten-replaced bread would, on average, be accepted by consumers. The use of protein-polysaccharide complexes as gluten replacers opens the possibility to formulate gluten-free bread, since protein-polysaccharide can be employed looking to mimic gluten techno-functional properties, where also the use of other bread formulations including other leavening agents, oil or fats, and starches with different pasting properties.
Peanut shells, an underutilized by-product of peanut cultivation, contain luteolin, a flavonoid with well-documented antioxidant, antibacterial, and anti-inflammatory activities. In this study, luteolin was extracted from peanut shells using environmentally friendly, low-toxic, and tunable deep eutectic solvents (DESs) under a microwave–ultrasonic synergistic system. Response surface methodology (RSM) was employed to optimize the extraction parameters by evaluating their effects on luteolin yield. The results indicated that the ternary DES system BET–Ur–GL (betaine:urea:glycerol = 1:3:0.4, molar ratio) exhibited superior extraction efficiency and satisfactory reusability. Under the optimized conditions (30
Commercial patent flour obtained from of break (B2) and fine reduction (M1) passages exhibited a wide range of functional and compositional properties. By modifying the rolls flute angles, flute positions and changing the number of flour sieve stacks, differences in flour yield, flour composition, dough rheology, and bread characteristics were found. Consequently, primary break and reduction flours were recovered separately and incorporated into three main formulations to assess the effects on dough rheology and bread characteristics: B6M3, obtained by the incorporation of 65
Fermentation is a well-established food processing strategy that extends shelf life while enhancing sensory attributes, digestibility, nutritional value, and overall health-promoting properties. Traditional fermented cereal-based foods produced with lactic acid bacteria (LAB) represent one of the oldest biotechnological processes. Many of these products are commercialized in powdered form and require reconstitution followed by boiling prior to consumption as soups. However, the high levels of the antinutritional factor phytic acid, together with the detrimental effects of boiling on the viability of LAB, pose significant challenges for both producers and consumers. Kashk-e-Zard soup is a traditional Iranian food prepared from wheat flour, yoghurt, various vegetables, and spices through several processing steps including kneading, fermentation, drying, grinding, and boiling. In this study, a new product called instant Kashk-e-Zard was introduced, which can be easily dissolved in lukewarm water without the need for boiling. To achieve this, all powdered ingredients were boiled before fermentation and subsequently dried. The objective of this study was to optimize fermentation conditions in terms of temperature (25, 30, and 35 °C) and duration (0, 3, 6, 9, and 12 days) to obtain a product with the highest LAB survival and the lowest phytic acid to zinc molar ratio (mol/mol). All samples were evaluated for microbiological populations, physicochemical properties, and sensory characteristics. The highest LAB counts in instant Kashk-e-Zard soup (25
In this study the hydrated micellar casein concentrate (MCC) enriched with vitamin A (in form of retinyl palmitate) was investigated as a partial replacement of poultry meat in sausage formulations. The aim was to evaluate the effect of MCC on vitamin A preservation, physicochemical, rheological, biological, sensory properties and shelf-life of the developed products. The retention of retinyl palmitate during heat treatment increased by 17
The tempering quality of the chocolate has a significant impact on the expected appearance and textural properties of the final product. Consequently, it is a key parameter for consumer acceptance. Determining the tempering temperature and quality of chocolate requires specialized equipment, which creates personnel and time demands. The melting profile indicates the melting temperatures of different crystal forms in chocolate, and this information guides the determination of tempering temperatures. Chocolate manufacturers often prefer to produce samples to understand the quality and the entire process in new formulation studies. Chocolate is a multi-component system that includes cocoa butter and, depending on the type, milk fat. An artificial neural network that can predict the tempering temperature of chocolate will facilitate this process. Artificial Neural Network (ANN) modeling was applied to predict the tempering temperature based solely on chocolate ingredients. The ANN models were able to predict the properties with good accuracy (R2 > 0.96) and low mean square error (MSE). This study demonstrated its effectiveness as a tool for predicting the tempering temperature of chocolate based on its ingredients. Direct predictions can be made without creating a melting profile. This allows for rapid decision-making, particularly in R D processes.
Kapi-pla, a traditional Southern Thai fermented fish paste, is rich in protein (50.2 g/100 g) and exhibits functional bioactivity. In vitro digestion showed moderate total digestibility with enhanced stomach-to-small-intestinal hydrolysis (42.5
This study aimed to optimize xanthan and water levels in gluten-free bread (GFB) made from rice and field bean flours using response surface methodology (RSM). A central composite experimental design with two factors (xanthan and hydration) at five levels was employed. Rheological characterization using the Chopin alveograph showed improved rheological parameters with xanthan gum addition. Baking tests yielded breads with similar color to the control but varying specific volumes and crumb structures. GFB samples closest to common wheat in specific volume fell within the xanthan [0–0.20
This study investigated the nanoencapsulation of Lactobacillus plantarum using a novel Balango seed gum‑chitosan complex prepared via complex coacervation. The nano‑scale particles were characterized for their physicochemical and morphological properties. The nanoencapsulation efficiency was high, ranging from 86 to 90
Food fermentation is a widely used food processing technique, and over the years has transformed into a scientifically guided technique. Extensively recognized for its ability to produce bioactive metabolites, fermentation has important nutritional and health benefits in food security. The bioactive metabolites, such as organic acids, bioactive peptides, amino acid derivatives, phenolic compounds, exopolysaccharides, vitamins, bacteriocins, γ-aminobutyric acid, and short-chain fatty acids are synthesized through microbial bioconversion of food components. The composition, concentration, and bioavailability of these bioactive compounds depend strongly on microbial diversity, the nature of the base substrate, and fermentation parameters including time, temperature, pH, and oxygen availability. This review aims to provide a comprehensive summary of the microorganisms involved, followed by bioactive compounds formed, their mechanisms, and health benefits. The functional role of bioactive compounds, such as their antioxidant, antimicrobial, immunomodulatory, cardiovascular, and metabolic benefits, were analysed. The food sources used, such as dairy, plant, meat, fish products, and their bioactive compounds formed during fermentation were also reviewed. In addition, an overview of the techniques used for identification and quantification of bioactive compounds formed during food fermentation, along with their applications in the field of functional food products and nutraceuticals with disease prevention were discussed. This review serves as a comprehensive resource for researchers in food science and microbiology, food industry professionals, health practitioners, and regulatory bodies by providing a holistic understanding of microbial bioconversion and its practical implications for global food security and personalized nutrition. Despite focus on the safety, regulatory, and quality issues, biogenic amines and standardization of food products formed during food fermentation were also clarified along with the current trends in precision fermentation, postbiotics and their applications in the field of personalized nutrition.
Endocrine-disrupting chemicals (EDCs), including phthalates and bisphenol A (BPA), are pervasive pollutants that can interfere with hormonal functions and pose health risks through food and water consumption. This study analyzed BPA and di(2-ethylhexyl) phthalate (DEHP) levels in beverages and edible oils packaged in polyethylene terephthalate (PET) and evaluated their potential health risks using the Hazard Quotient (HQ) model. A total of 100 PET-packaged samples, including bottled water, milk, soft drinks, yogurt drinks (Doogh), non-alcoholic beer (Delster), and edible oil, were analyzed using gas chromatography–mass spectrometry (GC-MS). A custom questionnaire was used to gather data on beverage consumption, duration, and consumer weight. The study demonstrated that milk had the lowest DEHP levels (899.9 ± 238.6 ng/L) and bottled water had the highest (2472.5 ± 557.3 ng/L). The average BPA contents were the lowest (161.9 ± 19.7 ng/L) in edible oil and the highest (345.9 ± 46.6 ng/L) in bottled water. The non-carcinogenic and carcinogenic health risks of these compounds were below acceptable limits (HQ = 1) for all samples across all age groups and genders. However, continued monitoring is essential because environmental factors such as sunlight and prolonged storage can affect DEHP and BPA levels.
This study incorporated green tea and black tea into the traditional Huangjiu brewing process to systematically investigate the effects of tea type and key processing parameters, including tea addition dosage and addition timing, on the retention and transformation of catechins and theaflavin, as well as the flavor characteristics of tea-scented Huangjiu. High-performance liquid chromatography (HPLC) and headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC-MS) revealed that the concentrations of the four major catechins (ECG, EGCG, EC, and EGC) and theaflavin were significantly higher in green tea Huangjiu than in black tea Huangjiu, whereas black tea Huangjiu exhibited a richer volatile profile. A total of 54 volatile compounds were identified, among which 12 odor-active compounds (odor activity value, OAV > 1) contributed substantially to the overall aroma perception. Phenyl acetaldehyde, isovaleraldehyde, hexanal, and ethyl isobutyrate were identified as the key differential aroma compounds between the two tea-scented Huangjiu samples. Among the investigated processing parameters, tea addition dosage exerted the most pronounced positive effect on catechins retention in green tea Huangjiu. Overall, these findings demonstrate the important roles of tea type and tea addition dosage in modulating the functional components and flavor quality of tea-scented Huangjiu, providing scientific evidence and practical guidance for the development of Huangjiu products with enhanced bioactive properties and distinctive flavor characteristics.
This study aimed to optimize key operational parameters in a commercial flour milling process using U.S. soft white wheat to improve flour yield, moisture, and ash index. A factorial design was employed to evaluate the effects of wheat humidification, conditioning time, and cumulative break release as independent variables (wheat moisture content: 13.5
The aim of this study was to investigate the phyto-chemical screening and chemical composition of carob pulp coming from the wild Algerian Ceratonia siliqua L. var. Iferhounene and to shed light on the valorization potential of the same pulp through manufacturing of carob syrup. The phyto-chemical screening of this carob pulp confirmed the presence of secondary metabolites, namely: polyphenols, flavonoids and tannins. Compositional analysis showed that the pulp of this variety is an excellent source of total sugars (40.14 ± 2.03
Commercial kinnow (Citrus reticulata) peel, a major by-product of the citrus processing industry, is a valuable source of dietary fiber, pectin, and bioactive compounds, but its efficient utilization depends on understanding its handling and processing characteristics. Therefore, this study aimed to evaluate the physical properties influencing the flowability of commercial kinnow peel powder and to access its functional properties potential for value-added utilization. The powder exhibited a median particle size of 46.28 μm, bulk and tapped densities of 416 kg/m3 and 510 kg/m3, respectively, resulting in a Hausner ratio of 1.23 and Carr’s index of 18.42, indicating fair-to-poor flowability. The angle of repose (45.6°) and coefficient of friction values (0.649–0.781) of powdered sample further confirmed cohesive behavior. However, cohesion index analysis (6.90) and cake strength (726.14 g.mm) revealed strong inter-particulate bonding. In addition, the powder also showed higher antioxidant activity (82.71
