Transglutaminase (TGase) is widely used to improve the texture and functional properties of processed meat products. However, information on the appropriate TGase concentration for maintaining desirable quality in reduced‐fat and reduced‐sodium pork products remains limited. This study investigated the effects of TGase incorporation at four levels (0%, 0.1%, 0.2%, and 0.3% w/w of pork leg meat) on the physicochemical properties, textural characteristics, and consumer acceptability of reduced‐fat and reduced‐sodium pork balls using a randomized complete block design. Increasing the TGase concentration generally enhanced the textural properties of the pork balls. The formulation containing 0.1% TGase received the highest texture liking score (6.8) and overall liking score (6.5). Its hardness, springiness, cohesiveness, and chewiness were 12,273.19 g force, 0.68, 0.52, and 6,370.55 N mm, respectively. Based on its favorable sensory performance, the 0.1% TGase formulation was selected for further validation. The validated product was microbiologically safe, with consumer acceptability scores ranging from 6.5 to 6.9. Furthermore, the product contained 6.46 g fat and 337.7 mg sodium per 100 g, representing reductions of 47.5% in fat and 27.1% in sodium compared with the reference product. These reductions met the United States Food and Drug Administration criteria for “reduced‐fat” and “reduced‐sodium” nutrient content claims. Overall, incorporation of 0.1% TGase effectively improved the textural and sensory quality of reduced‐fat and reduced‐sodium pork balls and shows potential for the development of healthier processed meat products.
The utilization of locally available food resources in the Indonesian Free Nutritious Meals (MBG) program has the potential to shorten supply chains, improve raw material freshness, enhance nutritional quality, and stimulate regional economic development. This study is aimed at (1) analyzing and characterizing the raw materials used in the formulation; and (2) developing selected formulations emphasizing the nutritional value of local resources as a potential strategy to support the Indonesian Free Nutritious Meals (MBG) program. Five prototype products were initially developed from the freshwater fish Belontia hasselti, followed by sensory evaluation to select the most promising prototype. The selected prototype was subsequently optimized by evaluating five formulations prepared from different local fish species through sensory analysis, reverse-phase high-performance liquid chromatography (RP-HPLC), scanning electron microscopy coupled with energy-dispersive x-ray spectroscopy (SEM–EDX), recommended dietary allowance (RDA) assessment, and economic feasibility analysis. Among the evaluated formulations, Formula Kr (B. hasselti) showed consistently favorable sensory acceptance across the evaluated attributes and was selected for subsequent characterization based on its relevance to the study objective and local wetland resource utilization. Formula Kr also exhibited the highest choline content (121.84 mg/100 g dry weight). SEM analysis revealed relatively continuous and compact surface regions with fewer prominent surface voids in Kr compared with the more irregular and discontinuous surface observed in Ml. EDX analysis identified carbon and oxygen as the major elements in both formulations. Based on a standard serving size of 69 g, Formula Kr provided 84.07 mg of choline, contributing up to 33.63% of the Indonesian RDA for children aged 7–12 years. Economic analysis indicated favorable production feasibility with an R/C ratio of 1.35. These findings indicate that Nemobite Formula Kr possesses favorable nutritional, physicochemical, sensory, and economic characteristics, highlighting its potential as a locally sourced functional food to support the Indonesian Free Nutritious Meals (MBG) program.
Langites, a traditional flatbread made from a fermented batter baked at 210°C, was investigated regarding the effects of replacing wheat flour with whole-grain red lentil or chickpea flour on the physicochemical, structural, textural, and sensory properties of langites. Wheat flour was substituted with each legume flour at 0%, 10%, and 30%, and flour functionality and product quality were comprehensively evaluated. Both legume flours exhibited substantially coarser particle-size distributions than wheat flour, with median particle sizes (D50) of 321.2 μm for chickpea, compared with 122.5 μm for wheat flour. The incorporation of legume flours increased water absorption capacity, reaching 2.56 g/g for chickpea blends and 2.40 g/g for lentil blends, whereas higher water solubility was observed in lentil formulations (4.32%). Flour and product color changed significantly, with color differences (ΔE) reaching 23.57 for red lentil and 10.93 for chickpea flour. In langites, increasing legume substitution significantly increased moisture content, hardness, gumminess, and chewiness, whereas cohesiveness decreased from 0.85 to 0.80 in the 30% lentil formulation. Image analysis revealed a marked reduction in the number and uniformity of surface eyes, accompanied by an increase in mean eye diameter from 0.97 mm (control) to 1.29 mm and 1.14 mm in langites containing 30% lentil and chickpea flour, respectively, indicating impaired gluten development and reduced gas retention. Sensory evaluation showed that 10% substitution received good acceptability (7.26–7.59) compared with the wheat control (8.21), whereas 30% substitution significantly reduced acceptance, particularly for lentil flour (4.19). Principal component analysis demonstrated that overall acceptability was positively associated with eye number and sweet-taste perception and negatively associated with hardness, chewiness, larger irregular pores, and color intensity. Overall, the 10% substitution with whole-grain legume flour represents a promising formulation with enhanced nutritional value while preserving desirable technological and sensory characteristics.
Artichoke (Cynara scolymus L.) is recognized for its numerous health benefits, attributed mainly to its phenolic compounds, such as cynarin and chlorogenic acid, which have antimicrobial, anti-inflammatory, and antioxidant activities. This study is aimed at enhancing the value of the nonedible parts of the plant by optimizing a method for extracting chlorogenic acid from artichoke leaves. The extraction process of bioactive compound was optimized using the response surface methodology coupled with a Box–Behnken design. A total of 27 experiments were performed, varying three operating parameters: ethanol concentration (from 20% to 70%), sonication time (30 and 45 min), and solid/solvent ratio (1/10 and 1/100 g/mL). The yield of chlorogenic acid was quantified by high-performance liquid chromatography. The results revealed that the optimized conditions were a solid/solvent ratio of 1/10 g/mL, an ethanol concentration of 56.09%, and a sonication duration of 45 min. The maximum yield of chlorogenic acid was determined to be 14.93%. Under the above-mentioned conditions, the antioxidant activity was evaluated in vitro using two methods: DPPH and ABTS radical-scavenging activity. The inhibition concentration 50 (IC50) obtained were 0.230 mg/L for DPPH and 0.237 mg/L for ABTS.
To address the issue of scale browning in Lanzhou lily bulbs during postharvest storage, this study evaluated the efficacy of 1-methylcyclopropene (1-MCP), a strategy not previously reported for this crop. Treatment with 1.5 μL L−1 1-MCP effectively alleviated scale browning, as evidenced by reduced respiratory rate, lower weight loss, retained bulb firmness, and intact cellular structure. Mechanistically, likely by interfering with ethylene perception, 1-MCP enhanced the lily bulbs' inherent antioxidant capacity by increasing the activities of superoxide dismutase, catalase, ascorbate peroxidase, glutathione reductase, and peroxidase, alongside elevating the contents of ascorbic acid, total phenolics, reduced glutathione, and flavonoids. This treatment downregulated lipoxygenase activity, inhibiting oxidative degradation of membrane unsaturated fatty acids and alleviating membrane lipid peroxidation cascades. It also attenuated superoxide anion generation and diminished hydrogen peroxide accumulation, relieving oxidative stress induced by reactive oxygen species. Significant reductions in malondialdehyde levels and electrolyte leakage further confirmed enhanced cellular membrane stability. Correlation analysis subsequently verified significant intrinsic associations between antioxidant system components, browning inhibition, and quality preservation. Overall, 1-MCP delayed postharvest browning and improved storage quality in Lanzhou lily bulbs, with the ascorbate–glutathione cycle playing an important contributory role in the antioxidant regulatory network, alongside reducing ROS-induced membrane lipid peroxidation and preserving membrane integrity. This offers a physiology-guided strategy for preserving bulb vegetables.
