Imbalanced dietary intake of omega-6 and omega-3 fatty acids is increasingly associated with the incidence of chronic metabolic disorders. As the richest plant-based source of alpha-linolenic acid, flaxseed offers an effective strategy to improve the dietary omega-6: omega-3 ratio and thereby support metabolic health. In addition to omega-3 fatty acids, flaxseed is good source of lignans, proteins, micronutrients and mucilage, imparting broad nutritional and functional significance. This review synthesizes recent advances in flaxseed-based fortification strategies and food product development aimed at enhancing both nutritional and functional quality. Specifically, applications in blended edible oils, dairy and meat products, bakery formulations, cereal bars, mucilage and emulsions are examined with respect to improved bioavailability and consumer health benefits. The discussion further addresses opportunities for industrial value-addition and product diversification, positioning flaxseed as a highly promising ingredient in functional foods and nutraceutical formulations. This is a narrative review wherein literature survey was conducted from 2001 from PubMed, PubMed Central, Google Scholar, Web of Science and Scopus along with books and book chapters.
Agro-industrial byproducts represent an abundant yet underutilized resource for the production of value-added functional ingredients. In this study, potato peel waste was evaluated as a fermentation substrate for the production of antioxidant fermentation-derived preparations using Lactiplantibacillus plantarum ATCC 14917. Freeze-dried potato peel powder was characterized and used to prepare fermentation media with and without α-amylase supplementation. Fermentation was carried out for 96 h, and bacterial growth, pH, total phenolic content (TPC), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity were monitored. L. plantarum exhibited successful growth in potato peel suspension, reaching approximately 7.9 log CFU/mL at 96 h, confirming the suitability of this substrate for lactic acid fermentation. Fermentation time significantly influenced both TPC (p < .001) and DPPH radical scavenging activity (p < .001). TPC increased from 332 to 484 mg GAE/100 mL at 48 h, then declined slightly thereafter. Similarly, antioxidant activity increased from 42% to 73% at 48 h. Although α-amylase supplementation promoted early microbial growth, it resulted in lower phenolic content and antioxidant activity compared to the non-supplemented medium. Overall, controlled fermentation of potato peel increased total phenolic content and antioxidant potential, demonstrating its promise as a sustainable substrate for the production of antioxidant fermentation-derived preparations.
Sweet lime peel is a significant, underutilized agro-industrial byproduct with high dietary fiber content and untapped prebiotic potential. This study investigated the impact of ultrasonication on the structural and functional evolution of SLP dietary fibers extracted via 1% HCl. The modified soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) fractions were characterized using Fourier-transform infrared spectroscopy, X-ray diffraction, field emission scanning electron microscopy, and differential scanning calorimetry. Ultrasonication markedly augmented the hydration and lipophilic properties of the SDF; specifically, swelling capacity, water-holding capacity, and oil-holding capacity increased to 7.04 ± 0.54 mL/g, 3.13 ± 0.39 g/g, and 4.16 ± 0.51 g/g, respectively, compared to untreated controls (4.00 ± 0.31 mL/g, 2.57 ± 0.21 g/g, and 2.30 ± 0.29 g/g). XRD analysis showed that ultrasonication reduced the degree of crystallinity from 31.6% to 28.7% in SDF and from 44.9% to 37.8% in IDF, indicating disruption of the ordered cellulose structure while FTIR spectra exhibited intensified and broadened peaks in the 3000-3300 cm-1 and 1000-1050 cm-1 regions, suggesting enhanced hydroxyl group exposure. In vitro fermentation trials revealed that the structural reorganization of sonicated SDF significantly enhanced its prebiotic efficacy. Lactobacillus plantarum counts increased from 8.23 ± 0.57 to 9.51 ± 0.26 log CFU/mL over 16 h, yielding a positive Prebiotic Activity Score of 1.36 and maintaining up to 71% recoverability following simulated gastrointestinal digestion. These results demonstrate that ultrasonication is an effective strategy for upcycling citrus waste into high-value functional ingredients for the food industry.
The valorization of the apple by-product through green technologies, such as ultraviolet-C radiation (UV-C), is in accordance with the increasing demand of natural and environmentally friendly products together with the reduction of waste generated worldwide. This study aimed to determine the effect of UV-C on the dietary fiber and antioxidant compounds of the apple by-product to enable its reintroduction into the food supply chain. The apple by-product was treated for 5 min with UV-C radiation and stored at 4 °C for 1 (D1), 4 (D4) and 7 (D7) days. Subsequently, dietary fiber composition, polyphenolic content, and antioxidant capacity analyses were performed. After UV-C treatment, it was possible to observe a significant (p < .05) increase in the soluble dietary fiber across all samples compared to the control. For total dietary fiber, a significant increase (p < .05) was detected in samples D1 and D4. Furthermore, a significant decrease (p < .05) in the insoluble dietary fraction was noticed. Regarding the polyphenolic content and antioxidant capacity, a significant increase was observed for all treated samples, although this increase was inversely proportional to the storage duration. Overall, UV-C irradiation proved effective in valorizing apple by-product by increasing dietary fiber and antioxidant capacity.
This study investigated the effects of three low-temperature conditioning (LTC) treatments on the storage quality and postharvest physiology of "Dajixin" wampee (Clausena lansium) fruit during cold storage at 3 °C for 16 days. Treatments included LTC 1 (12 °C, 4 d), LTC 2 (8 °C, 4 d), and LTC 3 (stepwise 12 °C for 2 d then 8 °C for 2 d). Compared with direct cold storage (control), LTC 2 reduced the browning index by 22.9% (from 3.80 to 2.93, P < .05), suppressed weight loss (7.17% vs. 7.90%, P < .05), and maintained higher total soluble solids (19.58% vs. 17.11%, P < .05). LTC 2 inhibited malondialdehyde accumulation (6.37 vs. 7.52 µmol/g, P < .05), enhanced superoxide dismutase and phenylalanine ammonia lyase activities, and suppressed peroxidase and polyphenol oxidase activities relative to the control. Furthermore, LTC 2 maintained higher total phenolic content (1.72 mg GAE/100 g FW at day 12) and DPPH radical scavenging activity (75.5% at day 12). Among the three protocols, LTC 2 (8 °C, 4 d) was the most effective in delaying postharvest senescence and reducing browning, providing a practical protocol for extending the shelf life of cold-sensitive wampee fruit.
Characterizing the flavor of cocoa products remains challenging due to their complex chemical composition and the influence of processing and origin. Moreover, there is growing interest in establishing quality indicators and differentiating products by geographic region. In this study, a multivariate analytical approach was applied to characterize cocoa liquors from two subregions of the Grijalva region of Tabasco, Mexico (Sierra and Chontalpa), by integrating chemical and sensory analyses. Volatile compounds were evaluated by gas chromatography-mass spectrometry, and non-volatile compounds by high-performance liquid chromatography. Sensory evaluation was performed through descriptive analysis by a trained panel. To identify regional differentiation patterns and explore associations between chemical composition and sensory attributes, principal component analysis and multiple factor analysis were used. Results revealed distinct chemical and sensory profiles linked to geographic origin, supported by clear correlations between key compounds and sensory descriptors. Theobromine, caffeine, catechin, and epicatechin were strongly associated with bitterness and astringency, while esters, pyrazines, and organic acids contributed to fruity, roasted, and acidic perceptions. This approach provides an objective characterization of complex foods and supports origin discrimination, quality control, and the development of chemosensory indicators relevant to traceability systems and product authentication.
Berries are highly perishable products that experience swift postharvest degradation due to elevated moisture levels, fragile texture and vulnerability to microorganisms. Chitosan-based edible coatings have emerged as viable biodegradable alternatives to traditional preservation methods due to their film-forming, antibacterial and antioxidant characteristics. This review rigorously evaluates recent developments in chitosan coatings, highlighting the integration of bioactive compounds and nano-enabled systems. These coatings function by establishing semipermeable barriers, regulating respiration and ethylene dynamics, augmenting antioxidant defence and inhibiting microbial proliferation. Nano-reinforced formulations enhance barrier efficacy and regulate the release of active ingredients, hence prolonging shelf life. Nonetheless, challenges pertaining to standardisation, safety certification and industrial scalability persist as significant limitations.
Cultured meat production represents a revolutionary approach to addressing the mounting challenges of conventional animal agriculture, including environmental degradation, animal welfare concerns, and food security issues. This comprehensive review examines the current state of cultured meat technology, encompassing advances in cellular agriculture, bioprocessing innovations, regulatory frameworks, and consumer acceptance patterns. Recent developments in scaffolding technologies, bioreactor design, and cost reduction strategies have significantly enhanced the commercial viability of cultured meat production. Regulatory approvals in Singapore and the United States mark critical milestones, while European and other global markets continue developing comprehensive frameworks. Consumer acceptance studies reveal regional variations, with North American markets showing particularly strong receptiveness. Environmental life cycle assessments demonstrate potential for substantial reductions in greenhouse gas emissions, land use, and water consumption compared to conventional meat production. However, significant challenges remain in achieving cost competitiveness, scaling production infrastructure, and addressing consumer concerns about food safety and product quality. This review synthesizes current research findings to provide insights into the future trajectory of cultured meat as a sustainable protein alternative.
Onboard Antarctic krill preparation mainly includes cooking and drying. However, there have been few systematic evaluations of the benefits and drawbacks of various drying processes for Antarctic krill, as well as examinations of their impact on Antarctic krill quality. In this study, we compared and analyzed the effects of hot-air drying and vacuum freeze-drying on the sensory, physicochemical, and flavor characteristics of raw and cooked Antarctic krill. The results demonstrated that different drying treatments significantly improved the quality compared to that of the control group, indicating that these two treatments had varied impacts on the quality of Antarctic krill. Hot-air drying treatment produced a bright color and good texture in terms of hardness, gumminess, chewiness, cohesiveness, and resilience, particularly in the cooked Antarctic krill groups. In contrast, vacuum freeze-drying maintained the superior quality of Antarctic krill in terms of lipid oxidation, sensory properties, and flavor. The findings of this study provide basic information for future research on onboard drying processing and the use of high-quality Antarctic krill.
Chilled shrimp deteriorate rapidly because post-mortem biochemical spoilage, oxidative deterioration and microbial growth continue during refrigeration; however, practical set-points that integrate oligochitosan (COS) coating solvent and packaging geometry remain insufficiently defined. This study aimed to establish an implementable COS-based preservation strategy for chilled slender shrimp (Metapenaeus brevicornis). Shrimp were stored at 4 ± 1 °C and evaluated in three experimental branches: (a) COS concentration screening (0.75-1.50%, w/v; 3-min dip in reverse-osmosis water), (b) solvent comparison at 1.0% COS (reverse-osmosis water vs. seawater) and (c) packaging comparison at 1.0% COS in seawater (sealed polyethylene bag vs. basket-in-bag), with untreated or water-dipped controls as appropriate. Independent batches (n = 3 per treatment) were analysed for ammonia (NH3), pH, total antioxidant activity (TAA), total plate count (TPC) and weighted sensory score using linear mixed-effects models (α = 0.05). The 1.0% COS treatment was the most robust concentration over 13 days, and seawater improved performance compared with reverse-osmosis water. In the day-13 packaging comparison, COS-basket-in-bag had lower NH3 than COS-polyethylene (PE) bag (0.169 ± 0.01% vs. 0.189 ± 0.03% w/w), although it was statistically comparable to the untreated control (0.153 ± 0.02%). COS-basket-in-bag also produced the lowest TPC (approximately 1.7 × 104 CFU g-1, vs. 4.3 × 105 and 2.8 × 106 CFU g-1 for COS-PE bag and control, respectively), the highest TAA (2.582 ± 0.21 mg ascorbic acid equivalents (AAE) g-1, vs. 2.205 ± 0.17 and 2.034 ± 0.15 mg AAE g-1) and the highest sensory score (16.1 ± 1.78, vs. 15.16 ± 1.43 and 11.6 ± 1.24). These findings define a practical set-point, 1.0% COS in seawater, 3-min dipping, basket-in-bag packaging and storage at 4 ± 1 °C, that supports an approximately 12-day refrigerated shelf-life and demonstrates how coating dose, solvent and packaging geometry can be integrated to improve the microbial, antioxidant and sensory stability of chilled shrimp.
Calcium-based treatments are recognized for their effectiveness in preserving the postharvest quality of papaya; however, the mechanisms and kinetics of calcium diffusion within the fruit pulp remain insufficiently characterized. This study aimed to characterize the calcium diffusion parameters in 'Golden' papaya subjected to postharvest immersion in calcium chloride solutions. The transient diffusion model provided the best fit when the Freundlich isotherm was used to estimate the equilibrium calcium concentration at the fruit surface. The peel exhibited greater resistance to mass transfer, with a lower diffusivity (2.9 × 10-9 m2 s-1) than the outer pulp layer (2.4 × 10-7 m2 s-1), confirming its role as a diffusion barrier. Calcium treatments significantly improved pulp firmness, particularly in fruits immersed for 60 min in solutions containing at least 1% Ca2+. Additionally, immersion in 1% Ca2+ for ≥30 min slightly delayed peel color change after 12 days of storage at 23 °C and 90% relative humidity.
Microwave (MW) drying offers rapid processing but poses challenges in controlling thermal exposure, which can degrade heat-sensitive bioactive compounds such as ascorbic acid (AA) and anthocyanins. Although conventional and hybrid MW configurations have been explored, real-time temperature-based power modulation remains underexplored as a strategy to balance drying efficiency and bioactive retention. This study evaluated a temperature-controlled MW drying mode (Tcon), in which magnetron power was dynamically regulated via infrared thermography surface feedback, and compared it against conventional MW, fluidized-bed (FB), and hybrid FB-MW configurations for drying acerola (Malpighia emarginata). Drying kinetics, drying rate, and thermal histories were assessed alongside the retention of total polyphenol content (TPC), antioxidant capacity (2,2-diphenyl-1-picrylhydrazyl), anthocyanins, and AA. The Tcon mode achieved the shortest drying time among the treatments evaluated while maintaining moderate surface temperatures, and showed higher retention of TPC, antioxidant capacity, and AA compared to fixed-power MW and hybrid processes. Hybrid configurations accelerated drying relative to FB alone; however, longer residence times led to greater cumulative thermal exposure and reduced bioactive retention. These findings suggest that real-time infrared-based power modulation is a promising strategy for improving bioactive preservation during MW drying of thermally sensitive fruit products.
Browning is a major postharvest and processing-related quality problem in yam (Dioscorea spp.), but its occurrence and control depend strongly on product form. This review summarizes yam browning from a product-specific, mechanism-based, and application-oriented perspective, covering whole yam tubers, fresh-cut slices, yam purée/paste, and thermally processed products. Whole tubers are mainly affected by storage conditions, wound responses, and oxygen exposure, while fresh-cut slices rapidly develop polyphenol oxidase (PPO)/peroxidase (POD)-mediated enzymatic browning after tissue disruption. Yam purée and paste may involve enzymatic oxidation, oxygen diffusion, and pigment-related color changes, whereas dried or heated products are more associated with Maillard reaction, thermal darkening, and moisture-dependent non-enzymatic browning. Bisdemethoxycurcumin (BDMC)-related yellowing is also highlighted as a distinctive color-change pathway in yam. Based on these mechanisms, key control targets include oxygen restriction, enzyme activity reduction, quinone reduction, BDMC/yellowing regulation, and moisture-thermal management. Representative strategies, including organic acid or antioxidant dips, edible coatings with modified atmosphere packaging, optimized storage, drying/heating control, spectroscopic monitoring, and intelligent cold-chain management, are critically compared in terms of advantages, limitations, cost-effectiveness, scalability, and effects on nutritional and functional quality.
The utilization of agro-industrial residues as sources of bioactive compounds represents a sustainable and promising strategy for developing functional foods. In this study, avocado seed starch residue extract (ARSE) was evaluated as a functional ingredient in freeze-dried guacamole formulations. Total phenolic content was determined spectrophotometrically using the Folin-Ciocalteu method, and antioxidant capacity was assessed via the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical assay. Additionally, physicochemical properties of ARSE-enriched formulations were compared to a control prepared with the same freeze-dried guacamole base but without ARSE (F0). Results showed that formulations enriched with ARSE (F4 and F5) exhibited higher phenolic concentrations (160.17 and 150.31 mg gallic acid equivalent (GAE)/g AL, respectively) than the control. In the DPPH assay, the control sample (F0) displayed the highest antioxidant activity (180.03 mmol Trolox equivalent (TE)/g AL), while one ARSE formulation (F6) reached 153.3 mmol TE/g AL. These findings indicate that ARSE is an economical source of phenolic compounds with strong potential for nutraceutical applications, while contributing to the advancement of circular economy practices.
Freeze-drying is an effective preservation method for thermosensitive plant materials, although its industrial application is limited by long drying times and high energy consumption. Therefore, this study aimed to investigate the effects of ultrasound-assisted freezing applied during the crystallization stage (0 °C to -5 °C, 20 kHz) on the freeze-drying performance and quality attributes of Codonopsis javanica. The results showed that continuous ultrasound at 100 W reduced total freeze-drying time to 18.65 h, corresponding to a 7.5% reduction compared with conventional freeze-drying (20.17 h), while improving product quality (ΔE = 6.63; saponin retention = 95.35%). Increasing power to 150 W deteriorated product quality and prolonged crystallization, indicating a non-monotonic response to acoustic intensity. Further improvement was achieved using pulsed ultrasound during crystallization. The optimal duty cycle (ton = 60 s, toff = 90 s; A = 0.40) reduced the total process time to 13.89 h (31.13% reduction) while improving color and saponin retention (ΔE = 3.2; 97.92%). These results demonstrate that crystallization-stage ultrasound control is an effective approach for accelerating freeze-drying while preserving bioactive compounds in medicinal roots.
Cupuassu (Theobroma grandiflorum) is a fruit native to the Amazon, whose pulp is the most economically valuable product due to its unique sensory and nutritional properties. Knowledge of its thermophysical properties, particularly thermal diffusivity, is essential for designing effective heat treatments. The objective of this study was to determine the thermal diffusivity of cupuassu pulp from experimental data using an inverse method. Experiments were conducted by heating the pulp in an aluminum capsule from 10 °C to 80 °C in a thermostatic water bath, with a thermocouple positioned at the center of the sample. The Biot number of heating process exceeded 50, indicating dominant internal conductive resistance and justifying the adoption of a first-kind (Dirichlet) boundary condition in the two-dimensional transient heat conduction model. Thermal diffusivity (α) was estimated by solving the model using the finite difference method and fitting the predicted temperatures to the experimental data through Root Mean Square Error (RMSE) minimization via an exhaustive parameter search. To avoid solving a nonlinear partial differential equation, α was treated as locally constant within each time step and iteratively updated based on the temperature field from the previous time step. Four models were evaluated to describe the temperature dependence of the diffusivity: constant, square-root, linear, and power-law. Temperature-dependent models provided superior predictive performance, with the power-law model: α(T) = A + BT3/2, yielding the best fit (RMSE ≈ 0.1 °C) and randomly distributed residuals. In addition, the α model was validated using two independent datasets, confirming its robustness for predicting heat transfer during thermal processing of cupuassu pulp.
This study investigated the potential of Cucurbita moschata and Cucurbita maxima as functional ingredients in cookie formulations. Pumpkin powders were incorporated as partial wheat flour substitutes to evaluate their effects on the physicochemical, nutritional profile, and functional properties of cookies. The results showed that pumpkin incorporation improved moisture retention and water absorption capacity, contributing to enhanced technological performance of the dough and baked products. Nutritional analysis revealed significant increases in protein, dietary fiber, fat, ash, and carotenoid contents in enriched cookies compared with the control formulation.Texture profile analysis demonstrated variety-dependent effects. Cookies enriched with C. moschata showed increased hardness at lower substitution levels but a softening effect at higher concentrations, whereas C. maxima maintained relatively stable firmness across formulations. Thermal analysis indicated improved thermal stability in enriched cookies, while mineral analysis confirmed better retention of essential elements. Confocal laser scanning microscopy further revealed a more homogeneous ingredient distribution and stronger matrix integration in cookies containing C. maxima powder.Furthermore, the incorporation of pumpkin powders significantly enhanced the bioactive profile of cookies, as reflected by higher total polyphenol content and increased DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity. These results highlight the potential of pumpkin powders as valuable functional ingredients for improving both the nutritional quality and functional properties of bakery products. The study supports the development of nutritionally enriched cookies with enhanced health benefits and technological performance.
Edible coatings represent a promising preservation technology with significant potential to protect food products from microbial contaminants, extend postharvest shelf life, and add value to crops such as kiwifruit. These coatings offer the advantage of direct application to the food surface by dipping, spraying, or brushing, thereby creating a modified atmosphere. Chitosan is an edible coating formulated from naturally derived biodegradable materials, characterized by high antimicrobial activity, biocompatibility, and low toxicity. However, the impact of chitosan on the sensory and physicochemical quality of minimally processed (MP) and stored kiwi remains insufficiently explored. The present study aimed to investigate the effects of different chitosan doses (S0,5%, S1%, and S1,5%) compared to a control on the sensory quality and physicochemical properties of MP kiwifruit. Over an 8-day storage period, a trained panel evaluated sensory attributes (appearance, aroma, flavor, and texture), and physicochemical parameters (titratable acidity [TA], total soluble solids [TSS], RATIO, Vitamin C, and firmness) were monitored. Samples treated with S0.5% and S1% chitosan exhibited the highest stability, showing minimal changes in both sensory and physicochemical profiles. Conversely, the S1.5% dose negatively impacted sensory characteristics-similar to the control-resulting in reduced color uniformity, aroma intensity, and typical flavor. Furthermore, this sample showed a decrease in sweetness and an increase in overripe notes, along with a loss of firmness and Vitamin C. While all chitosan treatments increased TSS and showed a smaller increase in RATIO than the control, TA remained stable at all doses. These results suggest that chitosan doses up to 1% are an effective post-harvest strategy for maintaining the quality and extending the shelf life of MP kiwifruit.
This study investigates the effects of cold atmospheric pressure plasma treatment on the bioactive composition, microbial stability, and physicochemical quality of grape juice. Samples were treated for 1-4 min, and changes in total phenolic content (TPC), antioxidant capacity (DPPH and cupric ion reducing antioxidant capacity [CUPRAC] assays), pH, Brix, titratable acidity, and color parameters (L*, a*, b*) were measured. Microbial analyses, including total mesophilic aerobic bacteria (TMAB) and yeast-mold counts, were conducted both immediately after treatment and during 28 days of refrigerated storage at 4 °C. Plasma treatment reduced TPC from 221.0 to 156.0 mg GAE/L and CUPRAC antioxidant activity from 4.26 to 2.06 µmol TE/L after 4 min. After 28 days of refrigerated storage, yeast-mold counts reached 4.54 log CFU/mL in the control sample, whereas no detectable growth was observed in the sample treated with plasma for 4 min. The TMAB were not detected either before or after plasma treatment. Kinetic modeling revealed that first-order kinetics provided the best fit for TPC degradation and antioxidant capacity, while microbial inactivation also followed a predictable logarithmic decline over treatment time. A treatment duration of 2-3 min preserved over 70% of antioxidant activity and caused minimal changes in quality while effectively reducing yeast and mold growth (by 0.81-1.32 log compared to the control) during refrigerated storage. These results suggest that cold plasma shows promising potential as a nonthermal processing method for fruit juice, with the ability to enhance microbial safety and maintain quality parameters with limited nutrient loss.
The purpose of this study was to investigate for the first time the effect of the enrichment in white or red grape pomace stabilized by high hydrostatic pressure on the characteristics of dry-cured sausages containing additives (75 mg kg-1 sodium nitrite and 0.25 g kg-1 L-ascorbic acid). Both pomace types had no marked effect on the general parameters, microbial counts, and volatile compounds of the sausages. 0.5% of either pomace did not affect the instrumental colour (p > 0.050), whereas 1.5% increased b* and decreased a*, respectively. At 0.5%, the white pomace did not affect oxidation, but the red pomace increased lipid oxidation similarly to the double additive dosage, as did the white pomace at 1.5%. The red pomace at 1.5% increased lipid and protein oxidation. Despite this increase, the values remained low and hexanal (an oxidation indicator) was not detected. Therefore, the results reveal that the delay in oxidation previously reported in free-additive dry-cured sausages with grape pomace does not occur when additives are also added and oxidation is low. Under those circumstances, the pomace addition (especially the red pomace and the higher dosage) can promote oxidation, as does a high synthetic additive dosage.
