Date seeds, often considered agro-industrial waste, are a rich source of bioactive compounds such as polysaccharides, mono-oligosaccharides, phytosterols, carotenoids, and polyphenols, all possessing significant functional properties. This review explores the extraction of these compounds using Natural Deep Eutectic Solvents (NADES), a green, biodegradable, and cost-effective alternative to conventional solvents. The extraction efficiency is enhanced when NADES is combined with advanced techniques such as ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), and heating-stirring-assisted extraction (HSAE). Optimal NADES formulations include choline chloride and lactic acid with UAE for polyphenols catechins, choline chloride and ethylene glycol with UAE for polysaccharides, menthol and eucalyptol with HSAE for phytosterols. Additionally, specific NADES combinations facilitate the extraction of carotenoids using Octanoic acid and L-proline with HSAE under controlled conditions. Extracts obtained using choline chloride and ethylene glycol with MAE exhibit promising applications in functional food systems, including food preservation. Notably, polyphenol-rich extracts have been shown to extend the shelf life of Oreochromis niloticus fillets stored at 4°C for up to 10 days. These findings underscore the potential of NADES-extracted date seed components as sustainable food ingredients, aligning with green chemistry principles and contemporary food technology trends.
The development of extruded rice analogues using hot extrusion processing has gained significant attention due to its potential to address food security and meet consumer demands for functional and nutritious foods. This review provides a comprehensive overview of the key aspects involved in the production and characterization of extruded rice analogues. The ingredients used in the extrusion process are discussed, highlighting their roles in determining the final product properties. The thermal and pasting properties are reviewed, emphasizing their product stability and functionality implications. The texture profiles, including hardness in uncooked extruded rice analogues and texture changes upon cooking, are critically reported. Furthermore, cooking behavior, nutritional value, and sensory properties of extruded rice analogues are summarized to assess their acceptability and suitability for diverse consumer groups. The review also explores market opportunities and challenges, identifying pathways to improve product development and commercialization. In conclusion, this review focuses on the prospect of extruded rice analogues being a sustainable and approach to diversification of food product.
Beer quality is determined by a multitude of physicochemical characteristics and bioactive properties, which influence not only the taste and appearance of the product, but also its functional potential on the consumer's health. The present study aimed to determine the physicochemical properties and in vitro antioxidant activity of a total of 21 samples of different beer types, such as Lager, Australian Pale Ale, Indian Pale Ale, Amber, Double Amber Dark Lager, Black, Stout, and Porter. The physicochemical characteristics considered in the study were EBC color, pH, total titratable acidity, soluble proteins, and viscosity. The biological activity of the beer was assessed by determining the antioxidant activity as DPPH and ABTS radicals scavenging activity and the total phenolic content. Both DPPH and ABTS-based methods indicated that wheat beers presented the lowest in vitro antioxidant activity among all tested samples, while the highest value was registered for black beer types. Results showed that antioxidant activity parameters were correlated with the original extract declared by the producers, which varied from 10.6 to 16.8 degrees P. Beer color varied from 8.5 EBC units (blonde Pilsner) to 250-253 EBC units (dark beers such as Amber, Black, and Porter), with no correlation between antioxidant activity and color. Other important correlations were found between original extract and energy value, alcohol content, viscosity or total phenolic content.
The objective of this study was to synthesize and evaluate three innovative Natural Deep Eutectic Solvents (NaDES) for their potential in extracting bioactive compounds from blackthorn (Prunus spinosa L.). The NaDES solutions were synthesized by combining glycerol as a hydrogen bond acceptor with fructose to form N1, sucrose to form N2, and tartaric acid to form N3. The characterization involved pH, viscosity, and conductivity measurements, stability evaluations, and Fourier-transform infrared spectroscopy, with extraction efficiency compared against conventional 70% ethanol solvent. Evaluation criteria included total phenolic content, total flavonoid content, and antioxidant activity using the DPPH method. The characterization revealed significant variations in pH, viscosity, conductivity, and chemical structure, directly influenced by the type of hydrogen bond donor employed. Furthermore, TPC was highest in N1, reaching 9.28 mg GAE/g DW, followed by N3, N2, and 70% ethanol. Flavonoid yield peaked in N3 (3.26 mg CE/g DW), followed by N2, N1 and 70% ethanol. The hydroethanolic extract exhibited the highest antioxidant activity at 87.89%. LC-DAD analysis supported these quantification results. These findings underscore the potential of glycerol-based NaDES as a green, non-toxic alternative for extracting bioactive compounds positioning them as promising candidates for future applications in the food, cosmetics, and pharmaceutical industries.
Chewable candies are a major contributor to added sugar intake, particularly among children, and excessive consumption of such products is associated with adverse health outcomes. This study aimed to formulate a Chrysanthemum-based gummy formula with reduced sugar content and to evaluate the antioxidant activities of Indonesian forest honey. The antioxidant activities of Multiflora, Rain Forest, and Manuka honey were evaluated using the DPPH radical scavenging assay. The honey variant demonstrating the highest antioxidant activity was incorporated into the gummy formulation in combination with stevia. The resulting gummy candies were evaluated for their texture profile, hedonic test, and color measurement. Results indicated that Multiflora honey exhibited superior antioxidant activity compared to Rain Forest honey. The optimal formulation for sucrose replacement comprised 33.12% Multiflora honey and 2.59% stevia. The findings suggest that a combination of Multiflora honey and stevia is a viable alternative to sucrose in gummy candy production. The potent antioxidant activity of Chrysanthemum, along with the reduced sugar content, supports the potential development of this formulation into a child-friendly nutraceutical product.
Virgin Coconut Oil (VCO) is an unrefined oil extracted from fresh coconut kernel without chemical additives, typically using a cold-press method that also yields Virgin Coconut Meal (VCM) as a by-product. This study aimed to optimize the yield and quality of both VCO and VCM. Coconut (Cocos nucifera L.) types of Tall, Hybrid, and Dwarf varieties were screened to identify the one with the highest VCO yield and the lowest meal yield. The cold press technique combined with the response surface methodology (RSM) was employed for optimization. The Mapanget Tall coconut (MTT) showed the highest VCO yield (23.81%), the lowest meal yield (27.43%), and water evaporation (47.38%). Optimization yielded a VCO yield of 28.83% under ideal processing conditions, meal yield of 26.51%, and water evaporation of 46.42%. The major fatty acid in the VCO was the lauric acid (48.50%), meeting International Coconut Community standards. VCM composition included 9.15% moisture, 33.40% carbohydrates, 20.95% fat, 14.51% protein, 17.14% crude fiber, and 4.84% ash. These results highlight the potential of valorization of VCM as a functional food ingredient, particularly for its use in coconut-based skim milk beverages and other nutraceutical formulations.
Hexalobus monopetalus is a medicinal plant which grows in tropical Africa, whose chemical composition and biological properties are not yet fully known. It is traditionally used for alleviating gastric disorders, fevers and diabetes. Phytochemicals responsible for the biological activities are found in varying levels in many medicinal plants. This study aimed to evaluate various extracts from the roots of H. monopetalus from Chad, central Africa. Phenolic compounds were extracted by two methods, one being hydromethanolic (H2O/MeOH) extraction and the second method an extraction with four solvents of increasing polarity: cyclohexane, dichloromethane, ethyl acetate, and methanol. The antioxidant capacity was determined by DPPH and ABTS methods. Total polyphenols were assessed by the Folin-Ciocalteu method, and also, the anti-inflammatory activity was estimated in vitro. Gas chromatography coupled with mass spectrometry (GC-MS) analysis showed that the cyclohexane extract contains a predominance of polycyclic sesquiterpenes, and other compounds such as alcohols and phenols, thus demonstrating the richness and chemical diversity of the extract. Polyphenol content was higher in the dichloromethane extract (523.53 mg EqQ/g). Total flavonoid content in the water-methanol extract (20:80 v/v) was 227.84 mg EqQ/g dry matter, 183.85 mg EqQ/g dry matter was found in the methanolic extract, and in the ethyl acetate extract there was 178.93 mg EqQ/g dry matter. The antioxidant and anti-inflammatory properties also varied depending on the extraction solvent. The hydromethanolic extract was the most active in all cases, while the dichloromethane extract showed less antioxidant activity.
This study investigated the effect of processing variables on the quality attributes of soft unripened cheese from white Fulani cattle milk. Response surface methodology based on Box-Behnken design was used in the cheese processing and investigation of the effect of processing variables (boiling temperature, 60-80 degrees C; coagulation time, 20-30 min and coagulant volume, 4-6 mL) on soft unripened cheese. The yield, colour (lightness, greenness, and yellowness) and physicochemical properties (pH and total titratable acidity (TTA)), proximate and mineral composition of soft unripened cheese samples were determined using standard methods. The textural (hardness, adhesiveness, cohesiveness, and gumminess) and sensory properties of the samples were also determined. Data were subjected to the analysis of variance and means were separated using Duncan's multiple range test. The yield, moisture, total ash, crude protein, crude fat, crude fibre and total carbohydrate contents of soft unripened cheese samples ranged from 24.90 to 38.84%, 50.04 to 61.13%, 5.46 to 6.61%, 13.04 to 20.82%, 19.02 to 28.38%, 1.78 to 2.69% and 0.95 to 1.64%, respectively. The pH and TTA of soft unripened cheese samples were significantly (p<0.05) affected by the boiling temperature, coagulation time and coagulant volume. The increase in the boiling temperature and coagulation time at constant coagulant volume increased the mineral contents of soft unripened cheese. The increase in coagulation time and coagulant volume significantly (p<0.05) decreased the textural properties of soft unripened cheese. However, soft unripened cheese can be processed at the processing condition of 80 degrees C boiling temperature, 25 min coagulation time and 4 mL coagulant volume.
Citric acid is a crucial element in wine, affecting its flavor, acidity, and overall quality. The main objective of this study was to develop and validate an enzymatic technique for quantifying citric acid in wine, as a basis for assessing wine quality. The technique uses specific enzymes to facilitate the transformation of the citric acid into measurable compounds, providing a precise and reliable approach for quantification. The performance of the method was assessed using several parameters to ascertain its precision, accuracy, and linearity over the range of citric acid concentrations commonly present in wine. The method was linear in the citric acid measurement range of 23 mg/L-380 mg/L with a correlation coefficient R2 of 0.9941. The limit of detection was determined to be 19 mg/L, while the limit of quantification was established at 37 mg/L. The recovery was in the range 92.29-103.66% while the relative standard deviation was less than 2%. The method was additionally evaluated against standard reference techniques, confirming its appropriateness for routine analysis in wine quality assessment. This enzymatic approach is a reliable and economical option for quantifying citric acid levels in wine, facilitating more accurate and efficient oversight of wine production operations.
Ogi is a traditional staple that is low in protein and high in carbs. It is often produced from cereal grains, including maize, millet, and sorghum. The incorporation of edible grasshopper flour may not only improve the protein quality of Ogi powder but also affect the chemical and phytochemical composition; hence, this research is necessary. The chemical and phytochemical compositions of Ogi powder samples produced from blends of sorghum Ogi powder (SOP) (50-100 g) and grasshopper flour (GF) (10-50 g) generated through Design Expert Software were analyzed via standard methods, with 100 g of SOP used as a control sample. Fifteen untrained panelists performed the sensory evaluation of the gruel. The results revealed that the mean chemical composition of the supplemented sorghum Ogi powder was moisture, 4.62%; fat, 2.16%; ash, 2.43%; protein, 20.56%; crude fibre, 0.92%; total carbohydrates, 69.32%; and energy value, 381.96 kcal/100 g. The mean mineral composition was iron, 2.96 mg/100 g; and zinc, 1.85 mg/100 g. The mean phytochemical composition was oxalate, 0.36 mg/100 g; phytate, 0.94 mg/100 g; and tannin, 0.36 mg/100 g. GF inclusion in the SOP reduced the carbohydrate content and increased the protein, ash, fat, crude fibre, zinc, iron, phytate, and tannin contents. All of the supplemented Ogi gruel samples had statistically identical tastes (except for 75 g SOP:30 g GF and 100 g SOP:10 g GF), appearances (apart from 50 g SOP:10 g GF and 50 g SOP:50 g GF), and overall acceptance (apart from 75 g SOP:30 g GF). Consequently, the risk of macro-and micronutrient deficits linked to the intake of cereal-based foods in developing nations may be reduced by adding GF to SOP.
In the present study, two Japanese plum (Prunus salicina Lindl.) cultivars grown in a collection orchard in Oltenia (South-Western Romania), namely Eldorado and Methley, were evaluated for their geometrical, physical, nutritional and antioxidant properties. In addition, phenolic compounds, organic acids and vitamin C contents were determined by high-performance liquid chromatography in fruit flesh and peel. Methley had larger fruits with higher pulp ratio as compared with Eldorado, however Methley plums had lower dry matter, soluble solids content and titratable acidity. Total phenolic content was higher in Eldorado plums as compared with Methley plums, both in fruit flesh (143.82 mg/100 g and 129.27 mg/100 g, respectively) and peel (572.14 mg/100 g and 536.44 mg/100 g, respectively). The analysis of phenolic compounds indicated that rutin was the dominant flavonoid in the peel of both cultivars (76.10 mg/100 g in Methley and 51.63 mg/100 g in Eldorado), followed by epicatechin or catechin hydrate, depending on cultivar. Chlorogenic acid was the major phenolic acid in flesh, its content was higher in the flesh of Methley plums (2.31 mg/100 g) as compared with Eldorado (1.79 mg/100 g). In terms of organic acids content, malic acid was predominant, followed by citric or tartaric acids, depending on cultivar. The nutritional and bioactive properties of Eldorado and Methley Japanese plum cultivars make them suitable to be grown in the agroecological conditions of South-Western Romania.
The objective of this research was to prolong the storage life of probiotic yogurt and facilitate its handling and transportation, in addition to preserving the physicochemical characteristics and vitality of probiotic bacteria within the permissible ranges, during storage periods. The results showed the possibility of preserving probiotic yogurt dried at three different temperatures of 40, 50, and 60 degrees C and pressures of 0.5 millibars to maintain its physical and chemical characteristics within acceptable ranges. The number of bacteria decreased during the storage period, but the number of bacteria that enabled them to perform their therapeutic function remained maintained. The moisture, protein, fat, carbohydrate, ash contents, pH levels, and total acidity of probiotic yogurt of 4 %, 30.01%, 1.4%,5 4.68%, 7.89%, 4.2, and 1.1%, respectively, were within acceptable ranges at different temperatures and storage periods. Several tests were conducted on dried yogurt samples, including X-ray diffraction, electron microscopy, and thermal analysis. This demonstrated the extent of the effect of temperature and the drying process on the structure of dried probiotic yogurt after reconstitution and the extent of its effect on the bonding of the yogurt components with each other.
This study aimed to isolate and identify lactic acid bacteria (LAB) strains from spontaneously fermented sourdoughs prepared from different ecological flour types: einkorn wheat, corn flour, and rye flour, manufactured according to the traditional type I sourdough protocol. The study also evaluated their antibacterial and antifungal properties, which are key properties for industrial applications. Twenty LAB strains were isolated, and eight strains were identified to the species level using a semi-automated Biolog (R) Microbial Identification System. Three isolates (Lactobacillus brevis LM6, Lactobacillus fermentum LM3, and Lactobacillus coryniformis subs. coryniformis LM8) demonstrated versatile carbohydrate metabolism by producing gas when grown at 30 degrees C, thus revealing their heterofermentative characteristics. The strains were tested for antimicrobial properties using the agar well diffusion method against pathogenic bacteria Staphylococcus aureus, Escherichia coli, Enterococcus faecalis, and Bacillus spizizenii. Most LAB strains exhibited antibacterial activity against the test microorganisms, particularly against B. spizizenii. The antifungal effects of LAB strains against Aspergillus brasiliensis, Penicillium crysogenum, and Mucor racemosus were also investigated. Only four LAB strains showed an inhibitory effect on the growth and development of fungi. P. chrysogenum was the most susceptible to the action of LAB strains, especially L. plantarum LM2, P. acidilactici LM5, and L. coryniformis LM8. These results revealed that LAB isolated from the spontaneous sourdough have promising antimicrobial and antifungal properties, making the ecological flour sourdough a good source of LAB with high potential to be used for obtaining single or mixted starter cultures.
In this work, was investigated the phytochemical composition and the antioxidant activity of extracts of rosemary collected from the natural site "Taoura", situated in Souk-Ahras, North-Far-East area of Algeria. Two types of extracts were prepared, the first was the methanolic extract obtained by maceration of the aerial parts in methanol, and the second was the essential oil obtained by hydrodistillation using Clevenger device. The phytochemical analysis of the methanolic extract of rosemary revealed that it contained a relatively high phenolic content (168 mg GAE/g) and a strong antioxidant activity, as measured with the DPPH radical scavenging activity test. The yielded essential oil was analyzed by gaz chromatography-mass spectrometry. Forty-seven compounds representing 99.37% of the oil were identified. The oil consisted of oxygenated monoterpenic hydrocarbons, monoterpenes and sesquiterpene hydrocarbons. The main constituents of the oil were: 1,8-cineole (31.75%), camphor (18.94%) and alpha-pinene (11.13%). In addition, the DPPH radical scavenging activity of rosemary oil was investigated. The SC50 of rosemary essential oil was higher than it's methanolic extract. The radical scavenging capacity of rosemary oil was 7.6 folds greater compared to the methanolic extract.
In this research, Alcalase was employed to create a zinc-binding protein hydrolysate from baby clam (Corbiculidae sp.) meat. The hydrolysis conditions involved a ratio of 1:7 (w/v) for clam meat to water, an enzyme to substrate ( E:S) ratio of 50 U/g protein, and a hydrolysis duration of 5 h. These conditions yielded a protein hydrolysate with 27.55 +/- 0.26% degree of hydrolysis (DH) and 1277.44 +/- 12.19 mu g Zn2+/g protein zinc-binding capacity (ZnBC), the latter being 1.80 times lower than that of ethylenediaminetetraacetic acid disodium salt (Na(2)EDTA). The hydrolysate had a high concentration of hydrophobic amino acids, making up 87.43% of the total amino acids, which enhanced its emulsifying properties. In the pH range 3.0-8.0, the emulsifying activity index (EAI) and emulsifying stability index (ESI) were in ranges 61.04-72.64 m(2)/g and 19.63-67.46 min, respectively. The hydrolysate also demonstrated moderate foaming properties with a maximum foaming capacity (FC) and foaming stability (FS) of 21.67 +/- 1.44% and 15.83 +/- 1.44%, respectively. These findings indicate the potential for the development of a novel food supplement sourced from baby clam meat, having zinc-binding capacity, amino acids, as well as foaming and emulsifying properties.
The influence of different frying conditions (150, 170, 190 degrees C/6, 8, 11 min) on the moisture, fat, acrylamide content, fatty acid composition, and colour parameters of French fries deep-fried in palm oil was investigated. Correlations between these parameters were established. Frying conditions significantly influenced the acrylamide content, which ranged from 118.47 to 232.05 mu g/kg at 150 degrees C, 188.38 to 684.37 mu g/kg at 170 degrees C, and 192.36 to 1141.41 mu g/kg at 190 degrees C, respectively. The acrylamide content in potatoes fried for 11 min at 170 degrees C and 190 degrees C exceeded the benchmark level established by the European Commission. Negative correlations were determined between the acrylamide content and moisture content (r=-0.943 divided by- 0.989) and the colour parameter L* (r=-0.820 divided by-0.999). In contrast, positive correlations were obtained with fat content (r= 0.922-0.990), fatty acids (r= 0.917-0.993) and the colour parameters a* (r= 0.966-1.000) and b* (r= 0.637-0.999). French fries are considered one of the main sources of acrylamide intake for humans, so it is recommended to fry potatoes at lower temperatures (150, 170 degrees C) for shorter durations (6, 8 min), until a golden yellow colour is obtained.
The coffee roasting technique consists of three phases, namely the Drying phase, Maillard phase, and Development phase. The Development phase plays an important role in achieving high quality coffee because at this stage the coffee beans begin to develop the desired taste. This research aims to evaluate multi-sensory Gayo Arabica coffee with various roasting times in the Development phase. The roasting process was carried out with the same time variation in the Drying phase and Maillard phase, namely 4:00 minutes each, while in the Development phase a different time variation was applied, namely 2:50 minutes (treatment A1); 3:50 minutes (treatment A2); 4:50 minutes (treatment A3). Research parameters included roasting charts that measured time in the Drying phase, Maillard phase, Development phase, total roasting time, roasting profile, determination of Agtron value, cupping test by Q Grader, and sensory quality testing by identified panelists using the Technique for Order of Preference method by Similarity to Ideal Solution (TOPSIS). TOPSIS is a decision-making method based on various alternatives that are ranked to get the best results with the highest value. The results of the research showed that the best time treatment in the development phase based on cupping scores respectively were treatment A1 which was ranked 1(st) (score of 85.00), treatment A2 was ranked 2(nd) (score of 82.00), and treatment A3 was ranked 3rd (score of 81.00). Meanwhile, the sensory assessment by identified panelists using the TOPSIS method showed almost the same results where treatment ranked 1(st) was occupied by treatment A1 with a value of 0.909. However, rank 2 was occupied by a different treatment, namely treatment A3 with a value of 0.427, and rank 3 was treatment A2 with a value of 0.260. Therefore, it can be concluded that the assessment by certified panelists and identified panelists, who can be considered representative of consumers, showed the same conclusion that coffee roasted with the best treatment in the development phase was 2:50 minutes (treatment A1).
This study developed craft jelly candies using quince (Cydonia oblonga) puree and sea buckthorn (Hippophae rhamnoides) dried pomace, emphasizing by-product valorization. Five candy formulations with varying levels of sea buckthorn pomace powder (0%, 1%, 2%, 3%, and 4%) were evaluated for nutritional composition, sensory attributes, and physicochemical properties. The incorporation of sea buckthorn powder enhanced the antioxidant content of the candies. DPPH radical scavenging activity increased, reaching 91.71%, while hydrogen peroxide scavenging capacity improved to 26.67%. The fiber content varied between 7.19% and 6.61%, slightly decreasing due to the higher dilution effect from added water and honey. Total polyphenol content ranged from 633.28 mg GAE/100 g in samples with quince puree to 597.21 mg GAE/100 g in the highest sea buckthorn formulation. Formulations with 1% and 2% sea buckthorn powder achieved a well-balanced texture, taste, and appearance, whereas higher levels resulted in excessive tartness and textural changes. Sensory evaluation using the Check-All-That-Apply (CATA) method linked moderate sea buckthorn incorporation with high acceptability. The utilization of quince puree and sea buckthorn pomace in confectionery production enhanced nutritional value, contributing to sustainable food development and reducing agricultural waste.
This study analyzed moisture, protein, carbohydrate, lipid, and metal concentrations (Fe, Zn, Cu, Li, Cr, Pb) in Penaeus monodon and Penaeus indicus harvested in Pakistan, comparing raw, pan-fried, and sushi preparations. Frying reduced moisture but increased protein content, with fried shrimp showing higher protein levels by adding gram flour coating in traditional methods than raw and sushi. The highest Fe and Li concentrations were found in fried P. monodon, while Cu was most concentrated in its raw form. In P. indicus, Cu was either very low or below detection limits, and Li was undetectable in most preparations except sushi. Cr and Pb were not detected in any preparation method of both P. monodon and P. indicus throughout the analysis, indicating their concentrations were below the detectable limits of the applied analytical technique. Overall, all heavy metal concentrations were well below the WHO permissible limits, indicating the shrimp samples are safe for human consumption. The study also highlighted higher fat and energy content in fried shrimp, while sushi had lower protein and energy levels. These findings provide insights into the nutritional impacts of different cooking methods and update knowledge on seafood quality and metal concentrations during culinary processes.
The saignee technique involves starting the vinification of black grapes using red wine technology, mentioning that, after a short period, a part of the must is vinified according to the rose technology (white vinification). The technique was meant to differentiate it from other winemaking methods, highlighting the varietal characteristics of the grape varieties and the climate and soil. The study's objective was to test the Saignee technique for the most representative native grape variety, Feteasca Neagra, in the pedoclimatic and cultural conditions of the southern wine region of Romania, the Danube Terraces Region. Both wines - obtained by direct pressing and by the Saignee technique - may withstand potential long-term aging, according to the results of the physicochemical studies, which also showed higher stability and age potential, total and volatile acidity, pH, and free and total SO2 levels. In terms of color parameters, rose wines showed a mixed behavior, reflecting characteristics typical of both red and white wine evolution. Sensory analysis showed that Saignee wine was usually better enjoyed, scoring higher
