In the Nigerien Sahel, Moringa oleifera processing presents a valuable economic opportunity for local communities; however, product quality and safety are closely linked to the processing methods employed. This study investigated the phytochemical composition and contamination markers of Moringa leaf extracts (MLE) and Moringa seed oil (MSO) using GC–MS analysis. The results demonstrated a significant influence of processing on chemical profiles. Fatty acids dominated the compositions (32.93%). Room-dried MLE was enriched in esters (39.9%) and terpenes (18.84%), while solar-dried samples showed elevated aldehyde content (25.3%), reflecting lipid oxidation. Sun-dried extracts uniquely contained N,N-dimethyltryptamine and phenylquinonine, indicating the presence of photochemically induced metabolites. In MSO, fatty acids were predominant (72.76%), and extraction conditions affected the stability of bioactive compounds. Cold extraction preserved thermolabile molecules such as squalene (0.29%), which were absent from heat-treated samples. Contamination markers were also identified, including di-n-octyl phthalate (1.68%) in room-dried MLE and 2-dimethylaminoethyl methacrylate (2%) in Solar dryer-dried extracts. Industrial contaminants, such as 10-undecenoyl chloride (3.68%) and 13-oxabicyclo[10.1.0]tridecane (5.85%), were detected in the control MSO. Overall, GC–MS profiling revealed that each processing method yields a distinct phytochemical fingerprint with specific nutritional, pharmacological, and safety implications. These findings highlight the need for optimized processing and packaging strategies to enhance the quality and market value of Moringa-based products in the Sahel.
A high level of polyunsaturated fatty acid (PUFA) in bandeng oil nanoemulsion (BON) makes it risky to be adulterated using low-quality oils such as palm oil (PO). Authentication of BON is essential to guarantee product quality and safety. Adulterated nanoemulsion is particularly challenging to identify because the surfactant matrix and aqueous phase mask the characteristic odor, color, and specific chemical markers detectable in bulk oils. This research aims to perform the authentication of BON using FTIR spectroscopy combined with chemometrics. Adulteration models were built using palm oil as an adulterant, bandeng oil as a pure component, and nanoemulsion matrix. All samples were analyzed using ATR-FTIR spectroscopy at 4000 – 650 cm-1 wavenumbers. Chemometrics technique, such as principal component analysis (PCA), partial least squares regression (PLSR), and principal component regression (PCR), was performed to separate and quantify BON from adulterant. PCA successfully separated BON from palm oil (PO) as an adulterant. Therefore, PLSR using normal spectra at wavenumbers 1500 - 650 cm-1 had the best value based on highest R2cal value 0.9503; R2pred value 0.8761; lowest RMSEC 0.145; RMSEP 0.245. It can be concluded that FTIR spectroscopy combined with chemometrics was claimed as rapid, accurate, and suitable for authenticating BON from PO as an adulterant in nanoemulsion form.
The current study aimed to optimize pectin extraction from the non-AIS (crude) sample variety of Musa acuminata (Yelakki) peel, which was conducted by applying Response Surface Methodology (RSM), using a citric acid-assisted extraction method. The study was conducted with RSM to systematically evaluate the individual, quadratic, and interactive effects of process variables (Citric acid concentration, extraction time, and temperature) on the pectin yield. It was carried out based on a three-factor design to determine optimal conditions and statistically significant factors. The optimum conditions for extraction were found to be a concentration of 1.5%, an extraction duration of 90 minutes, and a temperature of 61.59°C with a desirability value of 0.616. In these conditions, the yield of pectin of 2.025% was very lower, when compared with banana peel AIS (8-20%). Concentration, extraction time, and temperature showed a statistically significant effect (p < 0.05) on pectin yield. The extracted pectin was categorized as high methoxyl pectin, exhibiting a DE of 53.49%, which is slightly lower than values typically reported for conventional sources. The degree of esterification remains within the acceptable range for HM pectin and contains Methoxyl content of 4.75% and Anhydrouronic acid of 50.45%. Our findings suggest that non-AIS Musa acuminata (Yelakki) peel potentially considered as a low-cost raw material for pectin production. Future studies may focus on enhancing pectin yield by using alternative extraction methods and further refining process parameters through optimization techniques using RSM, ANN or other statistical models.
The efficiency of an extraction procedure in recovering bioactive phenolic compounds is highly dependent on its mechanism and operating conditions. Polyphenols were extracted from Salvia leriifolia leaves using conventional solvent extraction and also superheated extraction techniques. The faced central composite experimental design of response surface methodology (RSM) applied to evaluate the effects of the solvent ratio, temperature, and time on both the process yield and total phenolic content. Optimization revealed that the modification in the extraction technology greatly affected the procedure. According to the results, the superheated solvent method was significantly more efficient compared to the conventional solvent extraction, and the highest yield of 53.29 % and total phenolic content of 737.21 mg GAE/g E were obtained under the optimal conditions (25.17 % ethanolic solvent at the extraction temperature of 160 °C for 28.97 min). In contrast, the optimization of conventional solvent extraction method revealed a maximum extraction yield and total phenolics of 30.96 % and 693.23 mg GAE/g E, respectively (using 50 % ethanolic solvent at the extraction temperature of 82.57 °C for 103.31 min). This is the first report on optimizing the superheated solvent extraction of phenolic compounds from Salvia leriifolia leaves.
Siahmazgi cheese ripens through the metabolic activities of the indigenous microbiota present in unpasteurized milk. To ensure its safety, non-thermal processing methods such as ultrasound are required. This study aimed to determine the textural changes and the phylogeny relationships of the microbiome in Siahmazgi cheese affected by ultrasonication, followed by a metabolomics analysis of fatty acids (FAs). Microscopic changes in cheese texture affected by ultrasonication (0, 5, 10 min) were examined through processing of SEM images by ImageJ. Texture profile analysis was also performed using a texture analyzer. Phylogenetic and metabolomics analyses of the microbiome were carried out using Geneious Prime. Correlations between microbes, metabolites, and metabolic pathways using Cytoscape. Phylogenetic analysis showed that the microbiome of cheeses treated with the same sonication exhibited similar genetic heatmaps until the third month, while the non-sonicated sample at the sixth month of ripening displayed the highest biodiversity. Staphylococcus equorum, Acinetobacter johnsonii, Lactobacillus zeae, Macrococcus caseolyticus, Leuconostoc mesenteroides, and Lactiplantibacillus plantarum were identified as key contributors to FAs metabolism. Hexadecanoic acid, octadecanoic acid, (9Z,12Z,15Z)-octadecatrienoic acid, and (9Z)-hexadecenoic acid were identified as the main FAs from lipid metabolism, and the biosynthesis of unsaturated FAs. Texture of samples prepared from 5 min-sonication showed the highest pore number (2345) and porosity (0.046352). Hardness, adhesiveness, cohesiveness, gumminess, and chewiness were the lowest in 5-min sonicated samples and the highest in 10-min sonicated samples during ripening. If a porous soft texture in the Siahmazgi cheese is desired, sonication for 5 min is recommended. Additionally, the results of this study provide a comprehensive understanding of the effect of sonication on texture, microbiome, and the prediction of metabolic pathways of FAs in Siahmazgi cheese, which supportthe development of non-thermal technologies for traditional cheeses.
The widespread use of food additives worldwide has raised concerns regarding their potential adverse effects. Given the increasing demand for natural antimicrobial compounds, propolis extract can serve as a safer alternative to synthetic preservatives. This study aimed to investigate the effect of ethanolic propolis extract (EPE), a natural antimicrobial agent, on the physicochemical, microbial, and sensory properties of cake. For this purpose, EPE at concentrations of 0.15%, 0.30%, 0.45%, and 0.60% was incorporated into cake batters, and the quality characteristics of the cakes were evaluated. The results indicated that incorporating EPE at levels above 0.30% increased batter density. Additionally, the presence of EPE and its increased concentration resulted in greater batter consistency. The inclusion of EPE in the cake formulation also contributed to moisture retention during baking and storage (two weeks). However, all cake samples exhibited a decline in moisture content over the storage period, with the control sample (without EPE) experiencing the most significant moisture loss. The cakes containing 0.15% and 0.30% EPE demonstrated the highest specific volume and porosity, as well as the lowest firmness (measured two hours after baking) compared to other formulations. Notably, all EPE-containing samples maintained a softer texture than the control throughout storage. The presence of EPE also influenced the crust color of the cakes, as higher EPE concentrations resulted in decreased L* and a* value and an increased b* value, leading to a darker appearance. Sensory evaluation revealed that cakes with 0.15% and 0.30% EPE exhibited similar characteristics in terms of shape, form, hardness, softness, chewability, upper surface properties, and porosity. Although their flavor and aroma scores were deemed acceptable by sensory panelists, they were slightly lower than those of the control sample. Overall, cupcakes containing 0.15% and 0.30% ethanolic propolis extract were identified as the optimal formulations, with 0.30% EPE offering the best balance between antifungal efficacy, physicochemical quality, and sensory acceptability, making it a promising natural preservative for bakery products. Therefore, EPE has the potential to be utilized as a natural additive with antifungal properties in cake formulations.
IntroductionConsidering the adverse effects of saturated fatty acids and particularly trans-fats found in shortenings on human health, the development and application of oleogels in food production have become essential. Oleogelation is a valuable method for producing semi-solid and gel-like structures from trans-free unsaturated liquid oils. Nowadays, multi-component oleogels, formulated by combining high-molecular-weight and low-molecular-weight gelators, offer new horizons in the design of fat substitutes. In this context, the method of emulsifier incorporation (whether as powder or molten mixture) may significantly influence both the physicochemical properties and functional performance of the resulting oleogels. Moreover, utilizing compounds such as methylcellulose (MC) in oleogel production typically requires complex and costly methods. To overcome this, MC can be added to the molten mixture of emulsifiers and dissolved directly. The primary focus of this research is to investigate the synergistic interplay between the specific ratios of Lactic Acid Esters of Mono- and Diglycerides (LACTEM) and Diacetyl Tartaric Acid Esters of Mono- and Diglycerides (DATEM) and the structural support provided by MC.Materials and MethodsThis study investigated the synergistic effect of combining LACTEM with DATEM at various ratios (30:10, 10:30, 40:0, 0:40) alongside a constant amount of Distilled Monoglycerides (DMG). Furthermore, the effect of direct dissolution of MC (0% and 2%) on the textural, physicochemical, fatty acid profile, and Solid Fat Content (SFC) of the resulting oleogels was evaluated in comparison with commercial shortening. The preparation method involved melting the emulsifier blend at 70°C, followed by the direct addition and dissolution of MC at 80°C. This molten matrix was cooled at 25°C for 24 h to initiate full co-crystallization of the surfactants and the polymer. In the next step, the mixture was pulverized using a laboratory mill (spray chilling would be utilized at an industrial scale). The resulting powder was then added to liquid canola oil at a concentration of 15% (w/w). The mixture was heated to 70°C until the oil becomes completely transparent. Finally, the samples were cooled at 25°C for 24 h to form the oleogel. Results and DiscussionRegarding Oil Binding Capacity (OBC), some treatments exhibited a slight decline after 30 days; however, samples containing LACTEM/DATEM and MC maintained their OBC throughout the 30-day period. In terms of textural hardness, samples containing two different ratios of LACTEM/DATEM emulsifier, with and without MC, exhibited greater similarity to the control sample. Notably, samples with the higher DATEM ratio showed no statistically significant difference compared to the shortening sample. Also, the peroxide value (PV) of the oleogel samples was significantly higher than that of the shortening sample (p < 0.001). However, the rate of PV increase during the second 15-day period was lower in all oleogel samples. Specifically, the LACTEM/DATEM10-30-MC2 sample exhibited the lowest rate of PV increase. In this sample, the peroxide value at day 30 increased by 1.93-fold compared to day 15, whereas the shortening sample showed a 5.06-fold increase in peroxide value over the same period. It should be noted that the peroxide value (PV) only reflects primary oxidation products; therefore, for a more comprehensive assessment of oxidative stability and the formation of secondary oxidation products, future studies are recommended to incorporate additional indices, such as the p-anisidine value (p-AV) or thiobarbituric acid reactive substances (TBARS). Furthermore, despite the higher solid fat content (SFC) inherent in conventional shortening, the optimized oleogels offered a superior nutritional profile, achieved through a 16.77–17.7% reduction in saturated fatty acids and almost-total elimination of trans isomers.ConclusionIn conclusion, the synergistic effect of low-molecular-weight emulsifiers and methylcellulose via direct dissolution offers a viable strategy for promoting public health, as it effectively eliminates trans fats while preserving the essential functional characteristics of the lipid system.Funding SourcesThis research was supported by a research grant from the Ferdowsi University of Mashhad (Grant No. 3.5655), and also by Pars Behboud Asia Company.AcknowledgementWe extend our sincere appreciation to Pars Behboud Asia Company for their financial support, supply of emulsifiers, provision of laboratory facilities, and technical collaboration of this research.
IntroductionThe widespread use of synthetic plastics in packaging is a major global environmental problem, contributing to greenhouse gas emissions and pollution. Most plastics are non-biodegradable, accumulated in the environment, fragmented into ecosystems, and eventually give rise to harmful microplastics. Incineration of plastics also releases toxic gases, further polluting the air. Developing biodegradable alternatives from natural sources like proteins and polysaccharides is crucial for sustainable packaging. These biopolymer films, like those made from salep and enhanced with natural additives such as turmeric and selenium, offer improved functionality including antioxidant and antibacterial properties. Materials and MethodsSalep and turmeric powders were obtained from medicinal plant stores in Urmia, West Azerbaijan, Iran, while glycerol (99% purity) and selenium powder were purchased from Merck, Germany, and used without further purification. For film preparation, predetermined amounts of turmeric powder were dispersed in 100 mL of distilled water and stirred at 40–50°C and 500 rpm for 15 min, then filtered through a cloth filter to remove coarse particles. The required amount of selenium powder was added to the filtrate and stirred for another 15 min under the same conditions. Next, 2 g of salep powder were gradually added through a fine sieve to obtain a homogeneous mixture, followed by glycerol addition at 30% w/w relative to salep. Finally, 25 mL of the prepared solution was cast into 10-cm Petri dishes and dried at room temperature for 24 h. In total, 13 film formulations were prepared according to the statistical design. Results and DiscussionThe results demonstrated that increasing the turmeric concentration enhanced the yellowness (b*) and decreased the lightness (L*) of the films, while the addition of selenium shifted the color toward the green/blue spectrum (a*). Regarding functional properties, turmeric exhibited antibacterial activity, particularly against Gram-positive bacteria, whereas selenium alone showed no effect; however, their combination revealed a strong synergistic antibacterial effect. A similar synergy was observed in antioxidant activity, where selenium stabilized and enhanced the effect driven by turmeric. Optical analysis indicated that turmeric increased light absorption and reduced transparency. Interestingly, the combination of turmeric and selenium reduced transparency less than individual components, suggesting its potential for protective packaging. FESEM imaging revealed that turmeric created a smooth, homogeneous surface, whereas selenium alone formed rough clusters; notably, their combination resulted in a more uniform surface by counteracting selenium aggregation. Finally, the UV–Vis spectrum of the turmeric extract confirmed the presence of three main absorption peaks at 342 nm (isomers), 380 nm (curcumin tautomers), and 457 nm (curcumin), with the latter shift attributed to the polarity and hydrogen bonding effects of the water solvent. ConclusionThis study, focusing on the development of biodegradable films based on salep powder reinforced with turmeric and selenium powders, demonstrated the potential of exploiting the synergy between them. Active biodegradable films using salep, turmeric, and selenium were developed in this study. Turmeric enhanced properties, while selenium boosted performance synergistically, improving antibacterial activity and structural stability. Tailoring film features offers protective packaging, reducing plastic waste and enabling intelligent packaging.
IntroductionCeliac disease is an autoimmune disorder of the small intestine triggered by gluten consumption. The only effective treatment is to follow a strict, lifelong gluten-free diet. However, commercially available gluten-free products often face limitations in terms of quality attributes, such as undesirable texture, poor flavor, and low nutritional value. Consequently, recent research has focused on improving the quality of these products by using alternative flours rich in protein and fiber and employing novel processing methods. Chickpea and quinoa are considered ideal sources for this purpose due to their high nutritional value. However, their use presents challenges, such as off-flavors and poor performance in baking processes. Modification processes like fermentation and extrusion can address these issues by improving the functional, nutritional, and sensory properties of composite flours. This study aimed to investigate the effect of a dual fermentation-extrusion process on the properties of chickpea-quinoa composite flour and the quality of gluten-free muffin cakes produced from it.Materials and MethodsTo prepare the dough, water, sugar, and Saccharomyces cerevisiae were added to the modified flour, and the mix was fermented for 24 hours at 37°C. The dough was then dried and subjected to an extrusion process using a twin-screw extruder. Subsequently, two types of flour (modified and raw) along with three different levels of xanthan gum (0, 0.15, and 0.3%) were used to produce gluten-free muffin cakes based on a standard formulation. The physicochemical properties of the flours, including moisture, protein, fat, fiber, ash, phenolic compounds, and antioxidant activity, were measured according to standard methods. Water absorption and solubility indices (WAI and WSI) were also calculated. To evaluate the produced cakes, parameters such as baking loss, porosity (using image processing), texture hardness (over 7 days of storage), crust color brightness, and sensory attributes (using a five-point hedonic test) were determined. Statistical analyses were performed using a factorial design and Tukey's test at a 95% confidence level.Results and DiscussionThe results of the flour comparison showed that the modified flour, compared to the raw flour, had lower moisture (5.62% vs. 7.13%), higher protein (22.36% vs. 19.84%), higher antioxidant activity (60.47% vs. 54.86%), and higher total polyphenol content (28.73 vs. 23.52 mg GAE/100g). Additionally, the water absorption (WAI) and water solubility (WSI) indices were significantly higher in the processed flour, which contributes to its improved functional properties. In the evaluation of the muffin cakes, samples containing modified flour and 0.15% xanthan gum showed the lowest baking loss, highest porosity, and softest texture. The fermentation and extrusion processes modify the combined flour, by altering the structure of starch and protein, increasing water retention capacity and helped maintain moisture and improving the internal structure of the cake. The rate of texture hardening during the storage period was slower for samples containing modified flour and xanthan gum, indicating a delay in the staling process. Although the crust color of the cakes made from modified flour was darker, these samples received a higher overall acceptability score in the sensory evaluation. The dual processing significantly helped reducing the undesirable beany flavor and improving the aroma and flavor of the end product.ConclusionThe combined fermentation–extrusion processing of chickpea–quinoa composite flour offers an effective green strategy to improve the nutritional, functional, and sensory quality of gluten-free baked goods. Fermentation enhances protein digestibility, mineral bioavailability, and flavor through bioactive peptide and organic acid formation, while extrusion improves starch gelatinization and protein denaturation, enhancing dough viscoelasticity and reducing off-flavors. The synergistic effect of these processes forms a gluten-like network that increases cake softness and shelf life. The optimal formulation modified chickpea–quinoa flour with 0.15% xanthan gum yielded the highest sensory acceptance, superior texture, and moisture retention, demonstrating the potential of biophysical methods in developing high-quality gluten-free bakery products.
IntroductionFood packaging is one of the essential components of the food supply chain, playing a vital role in maintaining product quality, ensuring safety, and extending the shelf life of perishable commodities. Beyond its traditional role as a passive barrier against physical, chemical, and microbial deterioration, novel packaging is expected to perform active and intelligent functions that can enhance product stability, indicate spoilage, and reduce food waste. In this context, the development of intelligent biodegradable films has received growing attention over the past decade due to their environmental compatibility, sustainability, and ability to provide real-time information on food freshness through measurable color changes triggered by spoilage-related pH variations. Among various natural colorants, anthocyanin-rich plant extracts are considered ideal candidates to be aoolied as a pH indicator in smart packaging. These compounds exhibit distinct color transitions in response to pH changes while also contributing antioxidant and antimicrobial properties that can further enhance food preservation.Materials and MethodsIn the present study, a pH-sensitive, biodegradable intelligent film was developed using a gelatin-based matrix reinforced with chitin nanofibers (NCh). The film was incorporated with Malva sylvestris (malva) and Amaranthus cruentus (amaranth) extracts as natural colorimetric indicators and bioactive components. Both extracts are rich sources of anthocyanins and phenolic compounds, which can impart multifunctional properties to the packaging material. The experimental design was optimized using the Response Surface Methodology (RSM) based on a Central Composite Design (CCD) with two independent factors: the concentration of malva extract (0.05–0.35% w/v) and amaranth extract (0.3–0.8% w/v).The prepared films were evaluated for mechanical characteristics (tensile strength and elongation at break), water vapor permeability (WVP), moisture content, solubility, color attributes, thickness, and optical properties. Antioxidant activity was determined using the DPPH radical scavenging method, while antimicrobial activity of malva extract was tested against Staphylococcus aureus and Escherichia coli using the disk diffusion and minimum inhibitory concentration (MIC) assays. Structural and morphological characterizations were carried out using Scanning Electron Microscopy (SEM), Atomic Force Microscopy (AFM), and X-ray Diffraction (XRD), while Fourier-transform infrared spectroscopy (FTIR) was used to examine possible molecular interactions between film components. The color response of the films to pH variation was evaluated over a wide range (pH 1–14), and their practical application was assessed by monitoring spoilage in packaged common carp (Cyprinus carpio) fillets stored at refrigerator temperature for 72 hours.Results and Discussion The results indicated that the simultaneous increase in malva and amaranth extract concentrations significantly enhanced the tensile strength of the films from 1.687 to 4.654 MPa, while elongation at break decreased from 24.405% to 15.102%, reflecting increased structural rigidity and reduced flexibility. Water vapor permeability increased from 0.00162 to 0.00418 g·m⁻¹·s⁻¹·Pa⁻¹, whereas moisture content and solubility decreased from 26.501% to 19.001% and from 23.654% to 17.415%, respectively, suggesting improved hydrophobic interactions within the polymeric network. The film thickness increased from 0.141 to 0.231 mm, total color difference (ΔE) increased from 20.99 to 43.47, and whiteness index (WI) decreased from 82.71 to 51.11, demonstrating that the incorporation of extracts led to more intense coloration. The antioxidant activity, measured as DPPH radical inhibition, increased remarkably from 39.889% to 71.021% (p < 0.001), confirming the strong radical scavenging potential of the incorporated extracts. Malva extract showed notable antimicrobial effects, with inhibition zones of 8 mm (MIC = 13.86 ppm) against S. aureus and 9 mm (MIC = 24.67 ppm) against E. coli, highlighting its effectiveness as a natural antimicrobial agent.SEM and AFM analyses revealed improved surface uniformity and better compatibility between gelatin and chitin nanofibers in the presence of the extracts, while XRD results indicated that the semi-crystalline nature of the films remained largely unchanged. FTIR spectra confirmed hydrogen bonding interactions between the hydroxyl and amide groups of the extracts and the polymeric matrix, validating molecular-level compatibility. The pH-sensitivity evaluation demonstrated a distinct color shift across the pH range of 1 to 14, from red in strongly acidic conditions to yellow under alkaline environments. This visible and reversible color transition indicated the suitability of the films as pH-sensitive indicator. In practical application tests, the films successfully detected fish spoilage after 72 hours of storage at refrigerator temperature by exhibiting an obvious and easily perceivable color change corresponding to the increase in pH caused by microbial activity.ConclusionOverall, the developed gelatin/chitin nanofiber-based films incorporated with Malva sylvestris and Amaranthus cruentus extracts exhibited desirable physicochemical, mechanical, antioxidant, and antimicrobial properties, along with excellent pH sensitivity. These multifunctional attributes make the films a promising candidate for use as intelligent and active food packaging materials capable of real-time freshness monitoring. Furthermore, the biodegradable nature of the materials provides an environmentally sustainable alternative to conventional synthetic packaging. Future studies are recommended to investigate the color stability, performance, and long-term durability of these films under refrigerated and industrial storage conditions to support their potential commercialization in smart packaging systems.
IntroductionWhey proteins are among the most valuable functional ingredients derived from dairy industry. Whey proteins possess high nutritional quality, rapid digestibility, and multifunctional techno-functional properties such as solubility, emulsifying capacity, foaming ability, and fat-binding potential. The major whey protein fractions, including β-lactoglobulin, α-lactalbumin, immunoglobulins, lactoferrin, and bovine serum albumin, play a crucial role in improving texture, stability, and sensory quality of food formulations. Consequently, whey protein powders are extensively utilized in dairy products, functional foods, beverages, sports nutrition, and pharmaceutical formulations. Drying is a critical step in whey protein powder production, directly influencing product quality and functionality. Spray drying is the most widely used industrial method due to its cost-effectiveness and scalability; however, thermal stress during the process may induce protein denaturation, aggregation, reduced solubility, and wall deposition, ultimately decreasing powder yield and functional performance. Freeze drying, although effective in preserving protein structure, is limited by high energy consumption, long processing time, and low economic feasibility. Therefore, improving spray drying efficiency while maintaining or enhancing whey protein functionality remains a major industrial challenge. In recent years, ultrasound has gained attention as a non-thermal and environmentally friendly processing technology capable of modifying protein structures through cavitation-induced mechanical effects. High-intensity ultrasound can disrupt protein aggregates, alter secondary and tertiary structures, reduce particle size, and improve dispersion stability. Despite numerous studies reporting the positive effects of ultrasound on dairy proteins, comprehensive investigations on the combined effects of ultrasound pretreatment and drying methods on whey protein powder characteristics are still limited. Accordingly, the present study aimed to evaluate the influence of ultrasound pretreatment and to compare its effects with conventional spray drying and freeze drying on the physicochemical, structural, and functional properties of whey protein powder.Materials and MethodsPasteurized low-fat milk (1.5% fat) was used for whey protein extraction using an acid precipitation method. The obtained whey was subjected to ultrasound pretreatment using an ultrasonic bath operating at 20 kHz. Treatments were applied at power levels of 100, 200, and 300 W for durations of 5, 15, and 25 min. The treatment temperature was maintained below 30 °C using an ice-water bath to prevent thermal denaturation. Ultrasound-treated samples were dried using a spray dryer under controlled conditions (inlet temperature 170 °C, outlet temperature 70 °C, feed solids 20%). Control samples were produced without ultrasound pretreatment and dried either by spray drying or freeze drying. Freeze drying was performed at −80 °C followed by sublimation under vacuum (0.01 mbar). Powder yield, protein solubility, fat absorption capacity, emulsifying activity index, and foaming capacity were determined using standard methods. Structural and physicochemical properties were analyzed using Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), scanning electron microscopy (SEM), particle size analysis, and zeta potential measurements. All experiments were conducted in triplicate. Statistical analysis was performed using ANOVA, and optimization of ultrasound conditions was carried out using response surface methodology.Results and DiscussionUltrasound pretreatment significantly improved spray drying performance and functional properties of whey protein powder (p < 0.05). Powder yield increased from 46.29% in the control spray-dried sample to a maximum of 72.27% in ultrasound-treated samples, primarily due to improved atomization, reduced feed viscosity, and decreased wall deposition. Protein solubility showed a substantial increase, reaching up to 98.11% after ultrasound pretreatment, which was attributed to protein unfolding, exposure of hydrophilic groups, and reduced aggregation. Although fat absorption capacity decreased in ultrasound-treated samples compared to freeze-dried controls, extended ultrasound treatment partially restored this property, indicating a balance between structural unfolding and reorganization. Emulsifying activity and foaming capacity were markedly enhanced in the optimized ultrasound-assisted spray-dried sample, correlating with reduced particle size, higher surface charge, and improved colloidal stability. FTIR analysis revealed changes in amide I and II bands, suggesting alterations in secondary protein structure without affecting the primary structure. XRD patterns indicated an amorphous structure for all samples, with ultrasound-treated powders exhibiting a more compact amorphous arrangement. SEM images confirmed that ultrasound-assisted spray drying produced smoother, more uniform particles with fewer surface irregularities. Optimization results identified ultrasound treatment at approximately 273.5 W for 25 min as the optimal condition for maximizing yield and functional performance.ConclusionThis study demonstrates that ultrasound pretreatment prior to spray drying is an effective and practical strategy for enhancing the quality and functionality of whey protein powder. The synergistic combination of ultrasound and spray drying significantly improved powder yield, solubility, emulsifying activity, and foaming capacity while promoting favorable structural modifications such as reduced particle size, improved surface uniformity, and increased colloidal stability. Compared to conventional spray drying and freeze drying, ultrasound-assisted spray drying offered superior overall performance with higher industrial feasibility. From an application perspective, this approach provides a cost-effective, non-thermal, and environmentally friendly solution for producing high-quality whey protein powders suitable for use in functional foods, beverages, and protein-enriched formulations. The findings support the industrial potential of ultrasound technology as pretreatment step for optimizing whey protein powder production.
IntroductionAddition of dietary fiber sources to high-consumption food products is a smart way to increase the amount of fiber intake through the daily diet. Biscuits are one of the most popular bakery products. Wheat flour is the most significant ingredient for biscuit production in terms of quantity, its quality plays a major role in the quality of the final product, especially in terms of nutritional value and texture. Fiber sources such as cereals, legumes, and other plant products such as nuts, fruits, and vegetables can be used to enrich the wheat flour with the aim of improving the nutritional properties of wheat flour-based products.Lentils are one of the most important legumes with high nutritional value and low anti-nutritional factors, traditionally consumed as a minimally processed product. The functional properties of lentil proteins are one of the reasons for their special potential application in the production of various types of food products. Due to the presence of various essential amino acids such as leucine, isoleucine, lysine, phenylalanine, and valine, as well as high levels of fiber, B group of vitamins, and minerals, the addition of lentil flour, even flour prepared from low-grade lentils, aids in improving wheat flour and increasing the quality of bakery products.In recent years, attention of many manufacturers and researchers has been directed towards the use of various cereal bran as a source of fiber in the production of bakery products. Rice bran is a by-product of rice processing and milling and, as a cheap source of fiber, can be included in the human diet. Considering the importance and benefits of using dietary fibers in bakery products, in the present study, the effects of using roasted lentil flour and rice bran powder (at 0, 3, 6, 9, 12 and 15% l) as natural sources of dietary fiber, on the physicochemical and sensory properties of biscuits were studied.Materials and MethodsTo prepare the biscuit dough, 350 gr flour, 105 gr f sugar, 105 gr shortening, one egg, 3.5 gr vanilla, 1.75 gr salt, and 10.5 gr baking powder were used. After molding, baking was done at 160 °C for 15 minutes.The moisture of biscuit was measured using AACC 44-19 method and pH was measured using a digital pH meter (3020, Jenway, UK). Ash was measured according to AACC 08-01 standard method (2000), protein was measured according to AACC 46-18 standard method (1999), and the raw fiber was measured after acid and alkaline digestion according to AACC 32-10 standard method (2000). The Folin-Ciocalteu method was used to measure the total phenolic content, and free radical scavenging capacity was measured using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method. Dimensions of biscuit (diameter and thickness) were measured using calipers, biscuit texture firmness was measured using a Brookfield texture analyzer (Brookfield, CT3, USA), and biscuit color (a* (red-green), b* (yellow-blue), and L* (lightness or whiteness) indices were measured using a colorimeter (TES-135A, Taiwan). Evaluation of sensory characteristics including color, taste, crispness and firmness of texture, and overall acceptance was performed using the five-point hedonic scale method. Data were analyzed by one-way ANOVA (SPSS 26, Duncan, P<0.05).Results and DiscussionThe results of statistical analysis showed that partial replacement of wheat flour in the biscuit formula with roasted lentil flour and rice bran powder increased the contents of fiber (to 1.39%), protein (to 8.62%), ash (to 1.97%), total phenols (to 131.27 mg GAE/kg), diameter (to 4.4 cm), expansion coefficient (to 8.23), yellowness (to 26.79), redness (to 6.92) and browning index (to 58.07) of the biscuit. Following the increase in the level of total phenols, the antioxidant activity (to 31.9%) of the biscuit also increased. Although using roasted lentil flour decreased fat content of the biscuit but rice bran powder retrieve it (to 23.65%). By reducing the amount of wheat flour and increasing the amount of roasted lentil flour and rice bran powder, the pH (to 6.62), moisture (to 2.95%), thickness (to 0.54 cm), texture firmness (to 1686 gf), and lightness (to 66.13) of the biscuit reduced. The scores of sensory attributes decreased with increasing the level of replacement of wheat flour with studied additives. However, the results indicated the overall acceptability of biscuits containing low levels (3-9%) of roasted lentil flour and rice bran powder.ConclusionGiven that roasted lentil flour and rice bran powder are rich in fiber and contain appropriate amounts of vitamins and minerals, and considering the growing consumer demand for such nutrients, replacing these items with wheat flour (at 3-9%) in production of high-consumption products such as biscuits will contribute significantly to health-related issues, especially in terms of obtaining the recommended amounts of fiber.
The growing demand for functional foods has encouraged with incorporation of natural, nutrient-rich ingredients into traditional products to support health and wellness. Foxtail millet, a gluten-free grain rich in protein, fiber, and micronutrients, and orange peel powder, a by-product abundant in dietary fibre and bioactive compounds, were used to develop cookies with functional properties. This study aimed to develop and evaluate functional cookies prepared from foxtail millet enriched with orange peel powder. Five formulations were produced with 49:1, 48:2, 47:3, 46:4, 45:5 of foxtail millet and orange peel powder for sample 1 to sample 5 while the control sample had 50:0. The samples were analyzed for proximate composition, antioxidant activity, microbial safety, and sensory properties to determine the optimal level of incorporation using standard methods. The results revealed that for proximate composition, protein content ranged from 11.7% to 7.2% for sample 1 to sample 5 while the control sample had 11.9%. Fat content ranged from 20.5% to 19.3% for sample 1 to sample 5 while the control sample had 20.7%. Crude fibre content ranged from 2.8% to 4.8% for sample 1 to sample 5 while the control sample had 2.1%. Ash content ranged from 1.10% to 1.54% for sample 1 to sample 5 while the control sample had 1.04%. Moisture content ranged from 2.61% to 4.25% for sample 1 to sample 5 while the control sample had 2.5%. Nutritional analysis indicated a progressive enhancement in dietary fiber and antioxidant activity, contributing to improved digestive health and free radical scavenging capacity. Sensory evaluation showed the optimal orange peel powder concentration (2%) for sensory overall acceptability. The study demonstrated that incorporating orange peel powder significantly enhances the nutritional and functional attributes of cookies.
Red ruby grapes are known for their rich anthocyanin content and nutritional and medicinal properties, but their high perishability limits postharvest shelf life. Current research highlights the potential of advanced packaging techniques, such as modified atmosphere packaging (MAP), and nanotechnology to enhance the quality and shelf life of fresh products. This study aims to investigate the combined use of these technologies to maintain the quality and increase the shelf life of red ruby grapes. This study evaluated the effectiveness of polyethylene packaging films containing silver nanoparticles and titanium dioxide with modified atmosphere packaging (50% CO₂ + 5% O₂ + 45% N₂). The experiments were conducted under three temperature conditions (25°C, 15°C, and 4°C) and over a 28-day storage period. Samples were assessed at five intervals (0, 7, 14, 21, and 28 days) for quality attributes and microbial loads. This approach was chosen to address the challenges of microbial growth and quality deterioration in grapes stored at different temperatures. The findings showed a continuous decrease in anthocyanin content and color intensity during the storage period, alongside an increase in soluble solids. Microbial analysis showed higher mold and yeast counts in grapes stored at 25°C and 15°C compared to those stored at 4°C. Packaging with MAP and nanocomposite films containing silver nanoparticles and titanium dioxide effectively preserved the quality of grapes, particularly at 4°C, where superior results were observed over the 28 days. This study demonstrates the integration of MAP and films containing nanoparticles to address the limitations of conventional grape storage methods. This approach offers practical solutions for the horticultural industry and contributes to the advancement of storage and preservation technologies.
This study investigates how the traditional processing methods, such as cooking and fermentation, affect the nutritional, anti-nutritional, and mineral composition of the six edible grains, including the three rice varieties (Oryza sativa: Matta, Boiled and Brown rice) and the three millets (foxtail, jowar and pearl millet). The grains were analyzed in their raw, cooked, and fermented forms. The carbohydrates and the protein content were determined along with the anti-nutritional compounds such as the flavonoids, oxalates, phenolics, phytates and the tannins. The mineral concentrations of calcium, potassium, iron, magnesium, manganese, and zinc were determined using Atomic Absorption Spectroscopy. The results showed that cooking significantly reduced carbohydrate content by 85-90% across all grains, while fermentation caused an even greater reduction of up to 95%. Protein levels were grain-specific, and fermentation generally enhanced the protein concentration by 20-50%. Flavonoid content was reduced by 70-90% while phytates, and oxalates were reduced substantially by 60-90% through both treatments due to leaching and thermal degradation, while the phenolic content increased by 25-40%, particularly in the foxtail millet. The tannin levels decreased with cooking by 40-60%, but they increased after the fermentation, likely due to the enzymatic release of the bound compounds. Mineral concentrations were consistently declined in the cooking and fermented forms, yet fermentation improved bioavailability by reducing the anti-nutrients. Overall, the cooking was more effective in lowering the anti-nutritional factors, whereas the fermentation enhanced the protein and improved the accessibility of the essential minerals such as iron and zinc. These findings emphasizes the importance of the traditional household processing methods in enhancing the nutritional quality of rice and millet-based diets, particularly in the regions dependent on cereal staples.
This study explores the effects of cold plasma (CP) treatment on eco-friendly starch/ZnO (SZ) bio-nanocomposite films, incorporating 3 wt% nano-ZnO (ZnO NPs) and varying CP exposure times (0, 30, 60, 90 s). The results indicate that prolonged CP treatment increases film thickness, viscosity, water solubility, moisture absorption, and surface roughness, while reducing contact angle and moisture content. No significant changes were observed in water vapor permeability, density, or UV-Vis properties. CP treatment enhanced tensile strength, elongation at break, and tensile energy to break, while decreasing lightness and whiteness indices without altering color difference. The study highlights CP as a rapid, eco-friendly method for modifying films, with greater efficacy when applied to aqueous starch solutions, offering potential for industrial-scale applications in packaging materials.
The presence of heavy metals in water, soil, and agricultural products is considered a significant threat to human health. This study aimed to evaluate different heavy metals such as Mercury (Hg), Lead (Pb), Arsenic (As), Cadmium (Cd), Zinc (Zn) and Cobalt (Co), in some vegetable varieties like cucumber, tomato and eggplant and also in the soil and water resources, in greenhouses around the mega industrial zones vicinity (1-10 Km) and comparing it with a greenhouse located in suburb of Isfahan, Iran. Measurement of heavy metals was carried out using ICP-OES in replicate. Concentrations of heavy metals in soil varied by region and generally following the descending pattern: Co > Pb > As > Hg > Zn > Cd. Heavy metals transfer factor were in the order of Cd > Hg > Zn > Pb > Co > As. According to the results, the mega industrial zones of Isfahan province showed a hazardous situation, and notably, heavy metal levels in the suburban region of Isfahan exceeded the health risk index (HRI). Based on the findings, it is recommended that producers adopt regular monitoring of irrigation and soil quality, apply phytoremediation and organic soil amendments to reduce heavy metal uptake, and select low-accumulating crop varieties in order to minimize health risks and ensure sustainable greenhouse production near industrial zones.
This research focuses on the application of response surface methodology (RSM) in the optimization and mathematical modeling of potato slice drying in a laboratory-scale convective dryer assisted by incandescent lamps. The relationships between the independent variables in terms of temperature (°C), incandescent lamp power (W), and slice thickness (mm) were studied in relation to the responses of interest or dependent variables, consisting of drying time (min), overall product acceptance, and effective water diffusivity (m2s-1). A high value of overall product acceptance is considered to be the optimizing parameter for drying potato sheets. The response surface methodology was applied using a rotational central composite design (RCCD) to optimize the dependent variable. Second-order polynomial regression equations were obtained for each response variable. The optimal drying conditions were established for the maximum value of overall acceptance and were: 69.33 °C, 328.80 W, and 4.40 mm, for temperature, power, and thickness, respectively, with the optimized drying time for the product being approximately 130 min. Drying was carried out during the decreasing drying rate period, and the results show that the addition of energy from incandescent lamps reduces the drying time by 30%. Using the Quasi-Newton Simplex method, the constants of the mathematical models were determined to simulate the drying curve, and the conjugate model of two terms and five constants presented the best fit. Using Fick's law equation, the effective diffusivity of water ranged from 4.48x10-10 to 3.38x10-9 m2s-1, and under optimal drying conditions, it was 2.46x10-9 m2s-1. The information obtained contributes fundamentally to the development of dryers and the control of drying processes on a commercial and industrial scale.
Enzymatic browning mostly happens in fresh fruits and vegetables and is critical in determining the product's shelf life. A class of enzymes known as polyphenol oxidases are responsible for this color alteration. Polyphenol oxidase is the main enzyme that catalyzes the oxidation of phenolic compounds in the presence of oxygen, forming brown pigment. Therefore, several methods are required to prevent these reactions. Natural ascorbic acid is considered among the highly effective chemicals in stopping this reaction and preventing browning. It is a non-toxic and effective alternative to synthetic chemicals. It is also characterized by having powerful antioxidant and free radical scavenging properties. This review offers a focused and novel contribution to the scientific literature by exclusively investigating AA as an anti-browning agent (ABA), enabling a detailed understanding of its specific mechanisms, efficacy, and practical applications. Unlike broader reviews that cover many inhibitors, this work provides a comparative analysis of the performance of AA in various foods, highlighting its strengths and limitations in different contexts. By integrating research from past years, we highlight different approaches, such as the combination with synergists and integration with edible coatings and packaging. Importantly, we not only describe its optimal conditions and benefits, but also assess its limitations, such as its instability and susceptibility. Finally, the evidence and future directions are organized in a way that helps food technologists identify promising protocols, design preservation strategies, and avoid previously documented limitations of future research.
IntroductionGrowing public awareness regarding the link between diet and chronic diseases is driving a significant demand for healthier food formulations. The high content of saturated and trans fatty acids in many bakery products is a major cause of cardiovascular disease, type 2 diabetes, and obesity. Consequently, the World Health Organization (WHO) recommends replacing fats like butter and shortening with vegetable oils rich in unsaturated fatty acids. This presents a major challenge for the food industry, as solid fats play a key role in creating desirable sensory properties like texture and mouthfeel, and their direct replacement with liquid oils leads to a significant decline in product quality.Oleogels, formed by creating a three-dimensional network of oleogelators within vegetable oils, have been proposed as a structured alternative to solid fats. Numerous studies have successfully demonstrated the potential of oleogels as fat replacers in various bakery products. For instance, beeswax-based oleogels have been shown to improve the nutritional profile of cakes without compromising quality attributes. However, most research has focused on wax-based oleogels. There is a scarcity of studies that systematically investigate and compare the performance of low-HLB emulsifiers (such as monoglyceride, polyglycerol ester, and Span 60) used alone for the complete replacement of butter in a cake formulation. Furthermore, butter has technological limitations, including a poor ability to trap and stabilize air bubbles, which can affect cake volume and texture. Therefore, this study aimed to investigate oleogels using monoglyceride, polyglycerol ester, and Span 60 emulsifiers in cold-pressed peanut oil (an oil chosen for its excellent nutritional profile) and evaluate their potential as a functional and healthy butter replacement in butter cake. Materials and MethodsIn this research, peanut oil was first extracted using a cold-press machine. Oleogels were then prepared by adding 12% (w/w) of monoglyceride (MG), polyglycerol ester (PG), and Span 60 (SG) to the oil, followed by placing it in a 75°C water bath. The physicochemical properties of the oleogels including crystal morphology (light microscopy), oil holding capacity (OHC) via centrifugation, thermal behavior (Differential Scanning Calorimetry - DSC), firmness (back extrusion test), molecular structure (Fourier Transform Infrared Spectroscopy - FTIR), and oxidative stability (peroxide value) were evaluated. Finally, butter cakes were prepared with complete replacement of butter by the selected oleogels (MG and PG). The cakes were then analyzed for firmness and sensory evaluation (color, taste, texture, and overall acceptability). Results and DiscussionThe type of oleogelator significantly impacted the oleogel properties, an effect dictated by the underlying crystal microstructure. Microscopic images revealed that the MG formed a dense, uniform network with fine, needle-like crystals. In contrast, PG also formed needle-like crystals, but they were larger and less dense, while SG created a weak network containing large, rosette-like crystals and significant spaces. This structural difference was directly reflected in the macroscopic properties. The dense network of MG was highly effective at trapping oil, resulting in the highest Oil Holding Capacity (100%) and the greatest firmness. Conversely, the sparse network of SG resulted in poor oil retention and minimal firmness, demonstrating a clear structure-function relationship. Thermal analysis by DSC further supported these findings. MG showed the highest thermal stability, evidenced by its high melting enthalpy, which corresponds to the energy required to disrupt its well-ordered crystalline network. FTIR analysis confirmed that the network was stabilized by non-covalent interactions, such as hydrogen bonds and van der Waals forces. Furthermore, the oleogels demonstrated improved oxidative stability. The strong physical barrier provided by MG and PG networks showed that the rate of peroxide value increased over 30 days compared to pure oil.In the cake evaluation, samples formulated with MG and PG had significantly softer texture than the control cake made with butter. This is attributed to the enhanced air-holding capacity of the firmer oleogels and the inherent emulsifying properties of the gelators. Crucially, the sensory analysis revealed that the cakes containing oleogel scored higher texture and taste value, and their overall acceptability score was equal to or even higher than that the control sample. ConclusionThe findings demonstrated that the oleogelator type dictated the physicochemical and structural properties of oleogels. The monoglyceride-based oleogel exhibited superior performance, showing the highest oil holding capacity, thermal stability, and firmness, followed by the polyglycerol ester-based oleogel. Microstructural analysis confirmed that these properties were linked to the crystal morphology, .FTIR analysis verified that gelation was driven by non-covalent interactions. Most importantly, when monoglyceride and polyglycerol ester oleogels used as a complete butter substitute in butter cakes, produced cakes with a softer texture and received overall acceptability scores equal to or higher than the control. Therefore, this study confirms the high potential of monoglyceride and polyglycerol ester-based oleogels to develop healthier bakery products. Despite promising results, the study had limitations, including the use of a single oil type and one oleogelator concentration. Textural and sensory analyses could also be more comprehensive. Further research need to focus on evaluating these oleogels in other bakery products, investigating long-term stability, and optimizing the production process.
