The present study aimed to formulate novel labneh variants containing freeze-dried fruit pieces or fruit flavour and to evaluate their influence on physicochemical properties, microbiological quality, and sensory acceptance during storage. For this purpose, fruit-piece labneh was prepared by incorporating 6% freeze-dried strawberry, blackberry, or kiwi pieces, while fruit-flavoured labneh was formulated by adding 0.01% colouring and 0.1% fruit flavour derived from strawberry, blackberry, or kiwi juice. The labneh variants developed in this study were subjected to additional post-fermentation pasteurisation followed by hot filling. Samples were analysed on days 1, 7, 15, and 30 of storage for selected physicochemical, microbiological and sensory parameters. Compared with plain labneh, fruit-piece samples showed increased dry matter content, except for those containing kiwi. Conversely, water activity and fat content decreased, and variations in titratable acidity and pH were influenced by the type of fruit added. Microbiological analyses based on classical indicator microorganisms revealed low levels of total aerobic mesophilic bacteria ranging from 1.5 x 101 to 8.1 x 101 CFU & centerdot;g-1. The Enterobacteriaceae, Escherichia coli, yeasts and moulds were not detected, indicating good product safety. Notably, structural defects such as syneresis and increased bitterness were determined in kiwi-piece samples during storage. Sensory evaluation indicated that strawberry-flavoured, blackberry-flavoured, and strawberry-piece labneh were the most preferred by panellists. Overall, fruit-or flavour-enriched labneh produced with an additional post-fermentation heat treatment represents an attractive option for product diversification in the dairy industry. Based on their satisfactory safety, good microbiological stability and high sensory acceptance, these variants offer a strong potential for industrial application.
The increase in milk production and demand for dairy products worldwide has led to the emergence of a wide variety of products in the sector, whilst a high volume of solid (sludge) and liquid waste is also generated. Dairy industry wastes, due to their high organic load (biological oxygen demand, chemical oxygen demand), high moisture content and variable composition, can cause significant environmental and economic problems when disposed of directly. The aim of this research is to determine current methods and possible future trends for the valorisation of dairy industry by-products (whey, casein and lactose-containing wastes, wastewater and sewage sludge). Literature from 2010-2025 was systematically screened in databases such as Web of Science, ResearchGate, ScienceDirect, PubMed and Google Scholar in line with the PRISMA guide, and a total of 34 documents were examined. According to the results, various technologies aimed at conversion into valuable products (valorisation) and integration into the circular economy have come to the fore. Thermochemical methods such as hydrothermal carbonisation (HTC), hydrothermal liquefaction (HTL), pyrolysis and gasification increase energy and chemical substance recovery from wastes with high moisture content. Biological methods (anaerobic and aerobic digestion, composting, microbial fermentation) yield value-added products such as biogas, compost, bioplastic and single cell protein (SCP). The necessity of integrated systems combining both thermochemical and biological approaches is also established in the literature.
This paper aims to investigate the effects of Taraxacum mongolicum polysaccharides (TMPs) on the pasting, rheological, gel properties, and structural properties of corn starch (CS) by using different methods. The results show that TMPs could markedly enhance the peak, breakdown, and setback viscosities. TMPs-CS gels showed shear-thinning behaviour, and TMPs could effectively improve the viscoelasticity of TMPs-CS gels, and TMPs could enhance the gel strength and hardness of TMPs-CS gels. Moreover, TMPs could enlarge the size and increase water holding capacity of TMPs-CS gels, whereas TMPs could decrease the relative crystallinity of TMPs-CS gels. Furthermore, TMPs could be bound to CS through non covalent interactions by infrared spectroscopy analysis, and TMPs could increase the thermal stability, reduce DII values of TMPs-CS gels, and reduce its thermal decomposition temperature. The microstructure of TMPs-CS gels exhibited the honeycomb-like porous structure, and TMPs could enhance the pore size and accelerate the destruction of TMPs-CS gels particles. The findings contribute to expanding the application of polysaccharides in starch-based foods.
This study examined the effects of milk origin (cow versus buffalo), probiotic delivery form (free cells versus alginate-encapsulated Lactobacillus acidophilus ATCC 4356), and inulin supplementation on microbial viability, physicochemical properties, and melting behaviour of yoghurt ice cream over a 60 day storage period. Ten formulations were evaluated on days 1, 15, 30, and 60 for total and probiotic counts, yeast and mould levels, pH, titratable acidity, drip time, viscosity (measured at 30 and 50 rpm), and overrun. Buffalo milk samples containing encapsulated probiotics and inulin showed the highest Lactobacillus acidophilus counts (reaching 5.97 log CFU.g-1), the greatest resistance to melting (first drip: 97.14 min), the highest viscosity (20.166 Pa.s at 30 rpm), and the highest overrun (34.77%), whereas cow milk controls exhibited the lowest microbial survival and melting performance. Encapsulation markedly improved probiotic stability; in most encapsulated samples, yeast and mould counts remained below 2.00 log CFU.g-1 after 30 days, and this was accompanied by higher pH values (maximum 4.99 ± 0.04) and more controlled titratable acidity levels (0.57-0.87%). These findings indicate that alginate microencapsulation, particularly within buffalo milk matrices, effectively enhances probiotic viability and the functional quality of frozen dairy products.
Fresh-cut lotus root is susceptible to quality problems after cutting and processing. This paper investigated the effect of 0.8% glacial acetic acid compounded with 0.5% ascorbic acid solution on fresh-cut lotus root quality and physicochemical properties. It significantly inhibited the decrease of the L* value and the increase of a* value, b* value, and Delta E value, and delayed the colour change of fresh-cut lotus root. Meanwhile, the increase in weight loss rate and browning degree was postponed, and the decrease of soluble solids and hardness was inhibited. Moreover, the compound preservative treatment inhibited the activities of browning-related enzymes peroxidase (POD), polyphenol oxidase (PPO), and phenylalanine ammonia-lyase (PAL) during storage, consequently curbing the accumulation of total phenolic content. Compared to the control group, the treatment significantly affected the increase in total colony count and altered the structure of the microbial community. In this paper, microbial sequencing results showed that the treatment significantly inhibited the growth of Duganella and Janthinobacterium. Finally, the results showed that the compound preservative delayed the quality change of fresh-cut lotus root and prolonged its shelf life by up to 10 days. This study provides a theoretical basis for further application in post-harvest fruit and vegetable preservation and processing.
This study examined the feasibility of using artichoke (Cynara scolymus L.) as a non-traditional substrate for kombucha fermentation and evaluated its effects on fermentation performance, functional properties, and sensory quality. Fermentation with artichoke supported pronounced SCOBY development by day 21, alongside progressive utilisation of soluble solids, increasing total acidity, and a concomitant decrease in pH. Total phenolic and flavonoid contents increased significantly during fermentation, reaching peak values at day 14 [342.47 +/- 16.89 mg gallic acid equivalents (GAE)center dot L-1 and 44.54 +/- 3.35 mg quercetin equivalents (QE)center dot L-1, respectively], which coincided with enhanced antioxidant activity as assessed by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays. The fermented beverage also demonstrated antibacterial activity against Escherichia coli, Salmonella typhi, Vibrio cholerae, and Staphylococcus aureus, together with moderate alpha-amylase inhibitory activity. Sensory evaluation showed higher overall acceptability for artichoke-based kombucha compared with the conventional tea-based formulation. Collectively, these findings indicate that artichoke can be effectively utilised as a substrate for kombucha fermentation, resulting in a beverage with promising in vitro functional properties and favourable sensory quality.
This study examined the effects of milk origin (cow versus buffalo), probiotic delivery form (free cells versus alginate-encapsulated Lactobacillus acidophilus ATCC 4356), and inulin supplementation on microbial viability, physicochemical properties, and melting behaviour of yoghurt ice cream over a 60 day storage period. Ten formulations were evaluated on days 1, 15, 30, and 60 for total and probiotic counts, yeast and mould levels, pH, titratable acidity, drip time, viscosity (measured at 30 and 50 rpm), and overrun. Buffalo milk samples containing encapsulated probiotics and inulin showed the highest Lactobacillus acidophilus counts (reaching 5.97 log CFU center dot g-1), the greatest resistance to melting (first drip: 97.14 min), the highest viscosity (20.166 Pa.s at 30 rpm), and the highest overrun (34.77%), whereas cow milk controls exhibited the lowest microbial survival and melting performance. Encapsulation markedly improved probiotic stability; in most encapsulated samples, yeast and mould counts remained below 2.00 log CFU center dot g-1 after 30 days, and this was accompanied by higher pH values (maximum 4.99 +/- 0.04) and more controlled titratable acidity levels (0.57-0.87%). These findings indicate that alginate microencapsulation, particularly within buffalo milk matrices, effectively enhances probiotic viability and the functional quality of frozen dairy products.
This study aimed to produce technologically viable fig wines from two main Turkish fig varieties (Sarilop and Bursa Siyahi) and to evaluate their quality and acceptability. Fig musts were prepared at two soluble solids concentrations (17 and 24 degrees Bx) using fresh and sun-dried Sarilop (yellow-coloured) and fresh Bursa Siyahi (dark purple-coloured) figs. Total phenolic content of fig wines ranged from 223.21 to 267.98 mg gallic acid equivalents (GAE)& centerdot;L-1, while total antioxidant capacity varied from 3.73 to 4.42 & micro;mol Trolox & centerdot;(100 mL)(-1) (ABTS) and 35.09 to 69.30 & micro;mol Trolox & centerdot;(100 mL)(-1) (DPPH). Wines produced from fresh Bursa Siyahi figs exhibited the highest antioxidant activity. Both fig variety and fruit form (fresh or dried) significantly affected phenolic composition. Epicatechin and chlorogenic acid were predominant in wines produced from fresh Bursa Siyahi figs, whereas rutin was dominant in wines made from fresh Sarilop figs. Wines produced from musts with 24 degrees Bx showed significantly higher descriptive sensory scores than those produced from musts with 17 degrees Bx (P < 0.05). No significant difference in overall impression was observed between wines made from fresh and dried Sarilop figs.
A significant challenge for the sustainable dairy sector is incorporating by-products generated during other food production and agricultural processes, such as fruit, vegetable, legume, oilseed, and grain production, into dairy products. In previous decades, by-products from these sectors were mainly used as feed for dairy cows and other animals. Currently, there is a trend to use these materials also in dairy production, for fortifying and developing novel dairy products. Additionally, their incorporation into dairy products offers the modification and enhancement of the technofunctional properties. This review summarises contemporary approaches and the current state of sustainable production in the dairy sector, with an emphasis on techno-functionality.
Annatto seeds possess antimicrobial properties, but extraction methods may degrade bioactive compounds. This study investigated the impact of pH-adjusted microwave-assisted extraction using distilled water on antibacterial activity to obtain safe food-grade extracts. Extractions were performed at pH values of 4, 7, and 9 for extraction times of 2, 4, and 6 min, using a microwave power setting of 100 W. The antimicrobial activity of the extracts was assessed against Escherichia coli and Staphylococcus aureus through inhibition zone analysis and viable bacterial cell count reduction. In parallel, the total phenolic content of each extract was quantified to examine the correlations between phenolic concentration and antibacterial activity. The findings revealed that extraction at pH 4 for 2 min yielded the most pronounced antibacterial activity with a minimum inhibitory concentration (MIC) of 5%. The application of a 20% annatto extract resulted in the lowest viable cell counts of both E. coli and S. aureus. Variations in pH and extraction time did not result in significant differences in total phenolic content, suggesting that antimicrobial efficacy may be influenced not only by phenolic concentration but also by the specific profile of active compounds.
The use of flours from the acorns of Quercus ilex and Quercus coccifera to produce gluten-free pasta was investigated in the current study. The latter evaluates the nutritional value, physical properties (minimum preparation time, water absorption index, cooking loss, and colour), textural properties (hardness, firmness, and stickiness), and sensory attributes of cooked rice pasta enriched with different dosages of acorn flour [25 g center dot(100 g)-1 and 50 g center dot(100 g)-1]. The results demonstrated that pasta produced from Quercus ilex acorn required the shortest cooking time, whereas pasta made from Quercus coccifera acorn exhibited the highest cooking losses. Pastes enriched with acorn displayed a more pronounced yellow colour. The combination of 50% rice flour and 50% acorn flour in pasta formulations significantly reduced cooking losses and yielded acceptable scores across all sensory attributes, resulting in the highest overall quality.
Chinese Baijiu distillers' spent grains (DSGs), a major byproduct of liquor production containing valuable polyphenols, face disposal challenges because of their high moisture content and rapid spoilage. In this study, an optimised cellulase-assisted extraction process was developed for DSG polyphenols (DGPs), and their stability and antioxidant capacity were comprehensively characterised. The extraction yield of DGP was determined as the primary response variable to evaluate the effectiveness of the process. A central composite design (CCD) was employed to optimise key operational parameters: enzyme concentration, enzyme temperature and liquid-solid ratio. Results demonstrated that the optimal process conditions were a cellulase dosage of 4.0%, an enzyme temperature of 50 degrees C and a liquid-solid ratio of 40 mL center dot g-1, obtaining a polyphenol yield of 4.20 +/- 0.10 mg center dot g-1. Stability assessment indicated that DGP retained 68.9 +/- 1.8% of the phenolic content after 7 days of frozen storage at-18 degrees C, exhibiting better preservation than storage under refrigeration (47.9 +/- 2.1%) and room temperature (45.5 +/- 3.2%) conditions. Antioxidant assays showed concentration-dependent (0.50-8.0 & micro;g center dot mL-1) scavenging capacities for ABTS (IC50 = 6.0 & micro;g center dot mL-1) and DPPH (IC50 = 2.8 & micro;g center dot mL-1). These findings offer valuable insights for the transformation of distillery byproducts into functional food ingredients while simultaneously addressing the challenges of solid waste management in alcoholic beverage production.
This study investigated the effectiveness of ohmic heating (OH) for the inactivation of pectin methylesterase (PME) in passion fruit juice. PME is a heat-resistant enzyme responsible for juice cloud loss and quality deterioration during storage and is therefore commonly used as an indicator of pasteurisation efficiency. Juice samples were initially heated from 20 to 70 degrees C and subsequently held at 70 degrees C for 10 s while being subjected to different electric field strengths (20-40 V center dot cm-1) and frequencies ranging from 50 to 10 000 Hz. The highest PME inactivation was observed at 60 Hz, and increasing electric field strength further enhanced the inactivation effect. Based on these results, a frequency of 60 Hz and an electric field strength of 30 V center dot cm-1 were selected for subsequent experiments. The effects of temperature (60-90 degrees C) and holding time (0-90 s) on PME inactivation during OH treatment were then evaluated and compared with conventional heating (CH). OH treatment at 90 degrees C for 70 s resulted in approximately 90% PME inactivation, which was 10.2% higher than that achieved by CH. In addition, OH treatment caused no significant additional degradation of ascorbic acid, total polyphenols, or antioxidant activity, indicating that the applied electric field did not adversely affect these bioactive compounds. These findings demonstrate that ohmic heating is a promising and mild pasteurisation technology for fruit juice processing.
Leafy greens are important vectors for enteric viruses, including human noroviruses (HuNoV), which are aleadingcause offoodbornedisease. Thheseviruses can contaminate the agricultural environment through untreated wastewater or direct contamination. While studies onHuNoVinvegetableshave been conducted, few have focused onMorocco.Thhisstudy aimed todetectHuNoV inleafygreens collectedintheregion ofMarrakechregion over afiif-teen-weekperiod (March-June2023). For this purpose, 112samples(coriander, lettuce and parsley) were collected and analysed using the ISO15216-2:2019methodwith minor modifiications,after validation. Thhemethod involved eluting viruses using an alkaline bufffer,concentrating them through polyethylene glycol precipitation, and detecting viral RNA via real-timeRT-PCR.Thheapplied method yielded variable recovery rates among the tested matrices, with coriander showing the highest recovery (1.5%), followedbylettuce(1.2%) and parsley (0.6%), confiirmingasignifiicantmatrix-dependentvariation inHuNoVrecovery (ANOVA, P<0.001).Thhismethod enabled the assessment ofleafygreen contamination, which was found tobe0.89%(1/112). Thhisstudy underscores the need toenhancedetection methods tobetterassess the risks associated tonorovirusesinleafygreens, with implications for human health.
Extensive research studies worldwide have discussed and analysed the effect of processing conditions on the nutritional aspects of Western types of bread; however, the literature on Arabic bread processing is very limited. This study aims to determine the effect of baking temperature and time on the retention of B vitamins in a pocket-forming Arabic flatbread model system. High-crumb flat Arabic bread (Thick Kmaj) was prepared by the straight dough method from three types of flour (patent, straight grade, and whole wheat) fortified with B vitamins. Doughs were fermented and proofed for 0, 30, 60, and 90 min and baked at five temperatures (250, 300, 350, 400, and 450 degrees C) for three different baking times (1, 2, and 3 min). Baking at lower temperatures (i.e. < 300 degrees C) resulted in higher B-complex vitamin retention values (more than 90%). Vitamin B6 showed exceptional retention values (about 100%), though these decreased by increasing the baking temperature. Vitamin retention levels in the produced Arabic bread samples are similar to those found in pan and other high-crumb bread types when baked at lower temperatures. Results are expected to positively impact the output and economics of the flour fortification process, as it can be helpful material for upcoming micronutrient survey studies to assess fortification process outcomes.
Thawed meat is usually of lower quality and less expensive than chilled meat, which some dishonest people may exploit by fraudulently marketing it as chilled. This study focused on methods for detecting and distinguishing frozen meat from chilled meat. The activity of the enzyme aconitase in the eluate was determined, and the mineral cations (Na+, K+, Mg2+) as well as the concentrations of organic acids (acetic, citric, and lactic) were analysed in chilled and thawed meat stored for 7, 14, and 150 days at -18 degrees C. After 150 days of storage, aconitase activity increased from 47.2 +/- 7.2 U center dot L-1 to 395.3 +/- 59.2 U center dot L-1 in pork, from 45.8 +/- 11.5 U center dot L-1 to 133.3 +/- 31.8 U center dot L-1 in beef, and from 17.2 +/- 8.6 U center dot L-1 to 143.6 +/- 41.5 U center dot L-1 in chicken. The mineral content decreased during storage in meat samples, especially Na+ and K+ cations (P < 0.05). The results for organic acids were less conclusive. Principal component analysis (PCA) of the data confirmed a clear separation between chilled and thawed meat for all species, with a high variability of nearly 72%.
