Protein digestibility is crucial because it can help determine its vital functions, and it can vary due to source (plant vs. animal) and the interactions it has with other diet components. Pea protein isolate (PPI) has gained significant popularity in the market due to its positive properties, including being plant-based, cost-effective, and nutritionally superior. Given the widespread popularity of PPI and the limited research on its digestion in conjunction with sweeteners, as a preliminary application, this study aims to investigate the digestibility of pea protein isolate (PPI) when consumed with various sweeteners. In this study, 10 mg/mL of pea protein isolate (PPI) was mixed with 1 mg/mL of varying sweeteners, including stevia, sugar, and sucralose, to investigate their impact on physicochemical characteristics and protein digestibility. This was done to determine which sweetener would contribute most to the successful digestibility of PPI by the methods of degree of hydrolysis using serine equivalents, hydrophobicity using ANS and a fluorescence probe, and particle size by dynamic light scattering. The results showed that the sucralose sample had the highest relative fluorescence unit, while sugar had the lowest compared to the control. In terms of particle size, sugar had the highest value and conversely had the lowest charge. The reason for these results could be that sugar had the lowest hydrophobicity, which can be directly related to its having the largest particle size. The degree of hydrolysis (DH) results show that the sugar has the highest DH%. Further proving the fact that sugar with PPI resulted in more of the peptide bonds being cleaved. The key findings of this study determined that sugar contributed to the best digestibility of the PPI. However, further studies and different applications should be conducted to better understand the efficiency of protein digestibility using natural and artificial sweeteners.
The food industry’s supply chain is both complex and fragmented, which amplifies the risk of contamination; this paper focuses on addressing these challenges. To tackle these challenges, companies need indicators that track their activities from procurement through to returns, as such metrics are essential for supporting decision-making, efficiency, and risk management. This study’s goal was to investigate the relationships among operational performance indicators in order to identify priority indicators that may enhance operational performance while integrating halal and food safety certification. The indicators were identified by examining activities within the business process (source, make, deliver, and return). They were then developed based on previous studies and the perspectives of experts panel. The DEMATEL method was used to find cause-and-effect links between indicators; ISM was used to make hierarchical structures; and MICMAC was applied to categorize indicators according to driving power and dependent power. This study shows that there are five hierarchical levels of the 25 identified operational indicators. Indicators such as material quality, cleanliness, defect rate, production rate, and warehouse inventory can be root causes that impact other operational performance indicators. The findings may assist stakeholders in the food industry to identify root causes, strengthen halal and food safety assurance, and significantly improve performance. This study contributes new insights by applying an activity-based approach combined with DEMATEL-ISM-MICMAC, advancing both the theoretical and practical application of performance indicators within the food industry.
Matcha is rich in antioxidants, which contribute to enhanced fat metabolism, anti-inflammatory activity, and immune system support. The key bioactive compounds found in matcha are flavonoids known as catechins, which possess potent antioxidant properties. These compounds help delay cellular degeneration and reduce the risk of various diseases. Currently, matcha preparation can be classified into two main methods: (1) the hand-whisking method using a traditional bamboo whisk (chasen), and (2) the machine-whisking method, such as using an electric milk frother, which is more convenient and time-efficient. This study aimed to compare the effects of hand-whisking and machine-whisking methods on the antioxidant and anti-inflammatory activities of matcha at the cellular level. A 100% premium-grade matcha product (2 g) was mixed with 100 g of water at 80°C. The matcha was prepared manually using a bamboo whisk (chasen). The whisking motion followed an “M-shaped” pattern at a frequency of approximately two strokes per second for 1 min. The prepared matcha from both methods was then tested in lipopolysaccharide (LPS)-stimulated RAW 264.7 macrophage cells at concentrations of 3.12%, 6.25%, and 12.5%. Antioxidant activity was evaluated by measuring intracellular reactive oxygen species (ROS), while anti-inflammatory activity was assessed by determining cytokine levels, including TNF-α, IL-6, and IL-8. The results demonstrated that machine-whisked matcha significantly reduced ROS production compared with hand-whisked matcha (p < 0.05). Furthermore, machine-whisked matcha significantly decreased cellular cytokine levels more effectively than hand-whisked matcha (p < 0.05), particularly for IL-8 and TNF-α. In conclusion, machine-whisking preparation enhances the antioxidant and anti-inflammatory activities of matcha in LPS-induced macrophage cells more effectively than the traditional hand-whisking method.
This study aims to analyze the chemical properties and lipid profile of "Béjaoui," a Tunisian pumpkin variety, using two extraction methods: Soxhlet extraction with n-hexane (PSOS) and cold pressing (PSOP). Gas chromatography analysis identified linoleic acid (C18:2) as the most abundant fatty acid, accounting for 45.76% in PSOP and 46.36% in PSOS. The choice of extraction technique significantly influenced the quality of the resulting oils. The cold-pressed oil (PSOP) showed higher concentrations of chlorophylls (12.37 ± 1.05 ppm), beta-carotene (1.98 ± 0.31 ppm), and polyphenols (57.66 ± 2.61 ppm). Conversely, the Soxhlet-extracted oil (PSOS) contained a greater amount of phosphorus (23.87 ± 1.65 ppm) compared to the cold-pressed oil (3.17 ± 0.76 ppm). These findings highlight that the extraction method plays a crucial role in determining the quality characteristics of pumpkin seed oil. Cold pressing, in particular, enhances the oil’s potential for innovative applications across various sectors, including industrial, nutritional, cosmetic, and pharmaceutical fields.
In nations with low and middle incomes (LMICs), malnutrition during early childhood often occurs alongside micronutrient inadequacy, including suboptimal vitamin D status. Whether anthropometric evidence of acute malnutrition parallels circulating vitamin D in children requiring hospitalization, however, remains uncertain. This cross-sectional investigation was carried out at Dr. Wahidin Sudirohusodo Hospital in Makassar, Indonesia, an Indonesian tertiary referral center. According to weight-for-length z-scores (WLZ) or weight-for-height z-scores (WHZ), children between the ages of one month and five years were categorized as well-nourished, undernourished, or severely malnourished. The enzyme-linked immunosorbent assay (ELISA) was employed to quantify the levels of circulating 25-hydroxyvitamin D [25(OH)D]. Kruskal-Wallis analysis was applied for between-group comparison, whereas Spearman rank correlation examined the association of 25(OH)D with ordered nutritional status. A supplementary analysis assessed whether this relationship persisted after accounting for age, sex, and documented gastrointestinal problems. The analysis comprised 80 children. Median 25(OH)D concentrations were 44 ng/mL, 35 ng/mL, and 47 ng/mL in the well-nourished, undernourished, and severely malnourished groups, respectively, without a statistically significant difference among groups (p = 0.686). Vitamin D status was normal in 70 children (87.5%), insufficient in 6 (7.5%), and deficient in 4 (5.0%); severe deficiency was not detected. The four deficient cases comprised 2/40 well-nourished children (5.0%), 1/20 undernourished child (5.0%), and 1/20 severely malnourished child (5.0%). Ordered anthropometric nutritional status showed essentially no correlation with serum 25(OH)D (r = -0.023; p = 0.841), and adjustment did not alter this finding (p = 0.988). In this hospitalized cohort, wasting-based anthropometric grouping showed limited correspondence with vitamin D status. Further research should examine factors not captured by anthropometry, particularly dietary exposure, sunlight-related factors, previous supplementation, and severity of illness.
Honey provides both nutritional and therapeutic benefits, making it important to evaluate its quality to ensure safe and effective consumption. The present work intended to examine the physicochemical properties, mineral composition, and antioxidant capacity of Kelulut and Tualang honeys, obtained from different regions in Malaysia. Kelulut honey was collected from Kedah (KH1) and Kelantan (KH2), whereas wild (TUW) and farmed (TUF) Tualang honey were collected from the state of Pahang, Malaysia. These honeys are unique due to their distinct floral sources, harvesting environments, and bee species, all of which may contribute to differences in their nutritional composition, bioactive compounds, and therapeutic potential. Findings revealed that KH1 had the highest dietary fiber (0.612 ± 0.027 g/100g) and carotenoid content (13.324 ± 0.778 µg BC/100g), while KH2 had greater moisture (30.586 ± 0.109 g/100g) and ash content (0.766 ± 0.010 g/100g). The concentration of protein in TUW was the highest with the value of 1.776 ± 0.040 g/100g, whereas TUF recorded 79.980 ± 0.280 g/100g of carbohydrate level, which was the highest among the samples. TUW was richer in fructose (33.500 ± 3.473), while KH1 contained the most glucose (40.983 ± 0.941 g/100g). KH2 exhibited the highest concentrations of calcium, magnesium, and potassium among the samples analyzed, while KH1 showed the lowest pH, indicating higher acidity. KH2 also exhibited the highest electrical conductivity and colour intensity, whereas TUW had the lowest water activity and TUF recorded the highest total soluble solid. Overall, although each honey sample exhibited distinct nutritional and physicochemical characteristics, KH2 demonstrated the most prominent quality attributes, including superior mineral composition and physicochemical properties, particularly reflected in its elevated phenolic (33.711 ± 0.590 mg GAE/100 g) and flavonoid contents (2.217 ± 0.126 mg CE/100 g), highlighting its potential as a nutritionally valuable honey with enhanced antioxidant capacity and health-promoting properties.
This research focuses on a pulsed-mode ultrasound-assisted extraction (PUAE) technique aimed at increasing the extraction of phenolic compounds from litchi (Litchi chinensisSonncv. Shahi) peel. Initially, one factor at a time (OFAT) experiments were performed to determine the optimum particle size and solvent concentration, resulting<250 µm particle size and 50% ethanol solution as the greatest extraction potential. The optimization of three key process parameters ultrasound power, stirring speed, and sonication duration was performed using response surface-based experiments (RSM) integrated with an experimentaldesign named Box–Behnken (BBD). The effects of these variables were evaluated based on five responses:total phenolic content (TPC), total flavonoid content (TFC), DPPH radical scavenging activity (AOX), total condensed tannin (TCT) and ferric reducing antioxidant power (FRAP). The developed regression models had high R² values (over 0.87) alongside non-significant lack-of-fit, ensuring reliability. Most responses were dominated by significant linear effects of ultrasound power and sonication time, while stirring rpm was largely inconsequential. The conditions reached were set at ultrasound power of 599.99 W, stirring of 654.99 rpm, and 15.00 min sonication time which produced values of 97.25 ± 0.96 mg GAE/g TPC, 90.03 ± 1.59 mg QE/g TFC, 85.78 ± 0.06% AOX, 24.69 mg TE/g FRAP, and 64.00 ± 1.02 mg CE/g TCT with an overall desirability of 0.94.High pressure liquid chromatography(HPLC) of the extract was analysed to established the presence of several major phenolic constituents.The study affirms PUAE as a green, efficient,and novel method for valorisingshahilitchi peel for nutraceutical and functional food applications.
The present study investigates the bioavailability and gene regulatory effects of hydrolyzed plant protein blends compared to hydrolyzed whey protein in Caco-2 intestinal cells, aiming to evaluate their potential in managing hypercholesterolemia. Two plant protein isolate blends derived from chickpea, sesame, peanut, and mung bean in different ratios were enzymatically digested and assessed for protein content, solubility, cytotoxicity, amino acid transport, and gene expression. Hydrolyzed whey protein isolate (WPI) showed the higher total protein and essential amino acid (EAA) bioavailability, while hydrolyzed PlPIs demonstrated higher soluble protein content and superior non-essential amino acid (NEAA) absorption. All protein hydrolysates promoted Caco-2 cell proliferation without cytotoxic effects. Gene expression analysis revealed that both WPI and plant blends hydrolysates upregulated peptide transporter PepT1 and downregulated cholesterol metabolism gene SREBF2, indicating cholesterol-lowering potential via modulation of intestinal transport and lipid metabolic pathways. While WPI showed superior EAA delivery, PlPI-blends exhibited unique NEAA profiles, with PlPI-blend 2 particularly rich in glutamic acid, arginine, and aspartic acid, the amino acids linked to cardiovascular health and metabolic regulation. These findings highlight the promise of plant protein blends, particularly PlPI-blend 2, as functional food ingredients for promoting intestinal health and regulating cholesterol metabolism.
This study aimed to develop crackers by combining marine and poultry proteins to enhance nutritional value and consumer acceptability. Crackers were formulated using five chicken-to-fish ratios (0:100, 40:60, 50:50, 60:40, and 100:0) through standard processing methods including grinding, mixing, steaming, drying, and frying. Proximate composition (moisture, protein, fat, ash, and carbohydrate), physical properties (oil absorption, linear expansion, and water activity), and sensory attributes were evaluated. Data were analyzed using analysis of variance (ANOVA) followed by Duncan’s multiple range test. The results showed that chicken substitution significantly (p < 0.05) influenced chemical composition, physical characteristics, and sensory attributes. Formulations with 50:50 and 60:40 ratios showed favorable properties, including protein content exceeding 9%, moisture content below 10%, and moderate fat levels, in accordance with national quality standards. These formulations also exhibited higher expansion and lower oil absorption, indicating improved texture characteristics. Sensory evaluation by 30 trained panelists showed higher scores for appearance, taste, and texture in balanced formulations, which may be associated with improved flavor balance and reduced fishy odor. In conclusion, partial substitution of fish with chicken (40–60%) has the potential to enhance both nutritional quality and consumer acceptability of crackers. This approach may contribute to the development of value-added snack products and improved utilization of locally available fish and chicken resources.
The red lady variety of papaya was used for folate production and it was locally available throughout the year. The synthesis of folate involves four favorable microbes. Leuconostoc mesenteroides and Lactobacillus acidophilus both belong to the Lactic Acid Bacteria species. The most prevalent strain of brewer’s and baker’s yeastSaccharomyces cerevisiae, and the probiotic strain Streptococcus thermophiluswere used. Three different concentrations of fruit pulp 10%, 20%, and 30% were used. All-beneficial microorganisms showed increased concentration of folic acid content in fruit pulp, even though Lactobacillus acidophilus showed a higher concentration of folic acid 2.98 mg/kg in 30% of fruit pulp compared to control. There was a significant difference observed in pH value during 24Hrs of fermentation study. The initial pH was 4.96 ± 0.010, 4.80 ± 0.011 and 4.73 ± 0.005 and after 6Hrs, the pH of Lactobacillus acidophilus gradually increased to 5.09 ± 0.011, 4.96 ± 0.010, and 4.84 ± 0.011 in respective of 10%, 20%, and 30% fruit pulp concentrations. There was a significant difference observed in pH value during the 24 hours of the fermentation study. The functional group changes in the fermented papaya pulp were screened for FTIR analysis.
Jameed is a traditional dried, fermented dairy product widely consumed in Jordan and the Levant. This study evaluated jameed powder as a functional dairy ingredient by characterizing its physicochemical, structural, rheological, techno-functional, and antioxidant properties to support its use in food applications and to provide baseline data for parallel work on bioactive antimicrobial and antioxidant peptides.Two Jordanian samples were analyzed: MS (south) and MZ (north). MS had higher moisture and water activity than MZ (0.164 vs. 0.117). Protein was measured at 53–54%, fat composition at 9.0–9.5%, and mineral ash at 11–12%. The jameed samples showed a trend towards lighter color, as indicated by higher L* values for MS. The jameed dispersions, once reconstituted, showed flow behavior that was dependent on the formulation, and the power-law K values ranged from 0.0179 to 0.0252 kPa·sⁿ, showing no consistent relationship with the concentration. The FTIR spectra presented bands at 3269, 2927, 1625, and 1529 cm⁻¹, and were dominated by the lipid and protein functional groups. The results of the oscillatory rheology showed that the jameed formulation MZ had a greater elastic storage modulus (G′) than MS, and that in the main formulations G′ > G″, which showed predominantly elastic, weak gel behavior. The temperature sweep rheology of formulation MZ showed greater restructuring of the gel network due to increased thermal stimulus, indicating that MZ had greater responsiveness of the gel network to heating.When studied using the DPPH and ABTS methods, MZ showed greater radical scavenging activity than MS. These studies suggest that jameed powder is a very promising new dairy ingredient for use in the food system.
The study focused on comparing the chemical composition and antioxidant and anti-aging activities of marine- and terrestrial-derived biomaterials. Six species of brown seaweeds (Sargassumspp. and Turbinariaornata) and three dragon fruit varieties (red-fleshed, white-fleshed, and yellow-peel white-fleshed) were investigated. Phenolic and phlorotannin fractions were extracted using 70% aqueous ethanol, whereas polysaccharide fractions were obtained by hot-water extraction followed by ethanol precipitation. The contents of fucoidan, alginate, soluble polysaccharides, polyphenols, phlorotannins, vitamin C, and total minerals were determined using standard chemical methods. Antioxidant activity was determined using DPPH, ABTS, and FRAP method, while anti-aging activity was assessed based on the inhibitory effects against tyrosinase, elastase, and hyaluronidase using UV–Vis spectrophotometric methods. The results showed that brown seaweeds contained high levels of structural polysaccharides and minerals (fucoidan 0.59–2.36% DW; alginate 18.62–30.67% DW) and exhibited moderate antioxidant and enzyme inhibitory activities. In contrast, red-fleshed dragon fruit (Hylocereuspolyrhizus) demonstrated the strongest antioxidant and anti-aging activities, which were closely associated with its high contents of polyphenols, betalains, and vitamin C. The study highlights distinct bioactivity mechanisms between marine polysaccharide-based systems and fruit-derived low-molecular-weight antioxidant systems.
Cold desert ecosystems impose selective pressures that condition the biochemical architecture of resident macrofungi. The present study provides a comprehensive evaluation of metabolome profile of three wild edible mushrooms namely; Flammulina filiformis, Agaricus campestris, and Cantharellus cibarius, inhabiting the cold desert of the Indian Trans-Himalayas. Our findings highlight how these mushrooms adapt to such adverse conditions while exhibiting nutraceutical potential. Untargeted metabolome profiling identified 88 metabolites, encompassing carbohydrates, polyols, fatty acids, organic acids, amino acids, and nitrogenous compounds. Carbohydrates dominated the metabolome, with trehalose representing 13.68–18.14%, followed by glucitol (7.44–17.25%). Fatty acids constituted 23.65–29.04%, with oleic and linoleic acid predominating among monounsaturated and polyunsaturated fatty acids, respectively. Protein content was highest in F. filiformis (218.4 mg g⁻¹ dry weight), suggesting potential utility as an alternative to animal-based protein sources. Essential amino acids including threonine and valine were enriched in F. filiformis. Mineral profiling revealed species-specific enrichment: A. campestris was richest in Na, K, Ca, Mg, Fe, Zn, and Mn; C. cibarius in N, Cr, Se, and Mo; and F. filiformis in S, Al, and Cu. Antinutritional factors remained below critical thresholds, ensuring bioavailability of essential minerals. Total phenolic content was highest in F. filiformis, while flavonoid and carotenoids peaked in A. campestris. Quantification of twelve phenolic compounds revealed high concentrations, which were corroborated by antioxidant capacities.Fourier transform infrared spectroscopy confirmed diverse functional groups, reinforcing the presence of bioactive metabolites. Collectively, these mushrooms from extremeenvironment are nutrient-dense, bioactive-rich resources with tangible applications in nutraceutical innovation.
Overweight and obesity prevalence present significant health challenges on a global scale. Hence, the objective was to explore the effects of atime restricted eating(TRE) protocol on a specific group of participants for weight-loss management. This was an observational study with participants recruited from a specialized clinic, the Intermittent Fasting Research Foundation, Ahmedabad, Gujarat, over a period of 6-months. Obesity was evaluated using the BMI and all Anthropometric parameters were quantified using the bioelectrical impedance method. First month was completed by 239 participants, followed by 224 in the second month, 89 in the third month, 39,19 and 8 for the fourth, fifth and sixth month respectively. A severe attrition rate was observed due to either having achieved goals or difficulty in following protocol. Each patient was provided a personalized diet and TRE under medical supervision, tailored to their specific needs and weight loss objectives. We consistently observed a statistically significant overall decrease in body weight, BMI, visceral fat, subcutaneous fat, and waist circumference at one-month interval throughout the six-month study period. Furthermore, the absence of skeletal muscle mass loss suggests that the decrease in BMI was not due to muscle loss. These observations suggest that TRE may be a safe and effective intervention for overweight and obese individuals who are highly motivated.
Background and objectives: Khao Lam is a traditional Thai dessert prepared from glutinous rice, sugar, coconut milk and salt and is typically roasted in bamboo joints. Unfortunately, this product contains high carbohydrates, fat and energy content, so frequent consumption may lead to more calories and sugar intake. To reduce energy and sugar content, konjac and isomaltulose were used to substitute sticky rice and sucrose in Khao Lam. However, the acute clinical effects of this reformulation Khao Lam on metabolic and appetite-related outcomes have not been investigated. Methods and study design: Accordingly, a randomized controlled trial (RCT) crossover was conducted in 45 healthy volunteers to investigate the outcomes of substituting konjac and isomaltulose in Khao Lam on postprandial glycemic responses, differences in blood glucose and hunger–satiety perception levels at 0, 30, 60, 90 and 120 minutes, incremental area under the curve (iAUC) and glycemic index (GI) prior to and following the ingestion of a standard reference (glucose solution, GLU), traditional Khao Lam (CO), Khao Lam with konjac (KS) and Khao Lam with konjac and isomaltulose (KI). Results: Blood glucose levels at 30 and 60 minutes following consumption of all Khao Lam formulas were significantly lower than those observed after GLU intake (p<0.05). Postprandial blood glucose differentiation of CO, KS and KI were significantly lower than GLU during the 0-0.5, 0-1.0 and 1-1.5 hours intervals (p<0.05). No significant differences in iAUC were observed among the Khao Lam groups; however, over the 0–2 hours period, KS exhibited the lowest iAUC compared with the other food samples. GI values for CO (GI=91), KS (GI=88), and KI (GI=88) were significantly reduced compared with GLU (p<0.05). However, all products were classified as high-GI foods. In addition, at 30 minutes post-consumption, all Khao Lam formulations elicited a significantly lower self-reported desire to eat compared with GLU (p<0.05), indicating an enhanced satiety response among participants. Conclusions: The incorporation of Amorphophalluskonjacand isomaltulosein Khao Lam provided better formulation than traditional dessert due to it being associated with improved postprandial blood glucose responses, lower GI, and enhanced satiety. However, exposure of isomaltulose to high cooking temperatures may cause caramelization, potentially increasing glycemic response; thus, its use warrants careful consideration.
The purpose of this study was to optimize the processing conditions for the production of edible films from a mixture of fish gelatin (6% w/v), red pitaya peel powder (0.5% w/v), and glycerol (2% w/v) using Response Surface Methodology (RSM) with a Central Composite Design (CCD). The process factors evaluated were homogenization speed (A), drying time (B), and drying temperature (C). The responses measured were tensile strength (TS), elongation at break (EAB), thickness (T), moisture content (MC), and solubility (S). TS decreases with higher A (–0.0007A) but increases with C (+0.0025C). EAB is optimal at high A (+1.50A) but decreased with B (–0.1866B) and C (–9.65C). T was influencedby AB,AC,and BC interactions as well as the quadratic effects of A, B, and C. MC increased with A (+0.2318A) and B (+0.0725B) due to the high hygroscopicity of the film but decreased with C (–0.5497C). S decreases with all factors (–0.0643A, –0.2738B, –2.36C).The optimum conditions (A = 9000 rpm, B = 19 h, C = 50°C) yielded TS = 0.0221 MPa, EAB = 125.25%, T = 0.209 mm, MC = 12.46%, S = 46.70%. The resulting film exhibited natural color characteristics (L* = 75.07, a* = 9.2, b* = 5.8), WVTR (345 g/m²/24 h), moderate antioxidant activity (38.47-48.85% DPPH inhibition), and bactericidal effect vs. E. coli and S. aureus (MBC/MIC ratios 1.12 and 1.81, respectively), meeting CLSI criteria (MBC/MIC ≤ 4). FTIR analysis was used to strengthen the presence of functional group interactions within the film matrix, while SEM observations were conducted to assess the uniformity and surface density.
This study investigated the effects of dietary fibers (DF) from different sources on the physicochemical properties, molecular interactions, and overall quality of fried red tilapia fish cake. Five types of DF, including soybean fiber (SF), commercial citrusfiber (CCF), commercial orange fiber (COF), wheat fiber (WF), and Sanh orange fiber (SOF), were incorporated into fish cake formulations and compared with a control sample (without DF). The results showed that total lipid content was not significantly affected, whereas water-holding capacity (WHC),whiteness index (WI), and gel strength varied depending on the fiber type. WF exhibited the highest gel strength (1120.26 g.cm), while COF and SOF showed lower gel strength. FTIR analysis indicated enhanced hydrogen bonding and stable protein secondary structure, suggesting that DF incorporation primarily altered intermolecular interactions rather than causing protein denaturation. Molecular force analysis confirmed a shift from hydrophobic interactions toward hydrogen bonding in DF-treated samples. SDS-PAGE patterns revealed no protein degradation, indicating that structural modifications occurred at the network level.Multivariate analysis (PCA and Pearson heatmap) further demonstrated strong relationships between gel strength, intermolecular forces, and physicochemical properties. These findings provide insights into the development of functional fish cake products with improved nutritional and textural quality through dietary fiber incorporation.
"Pummelo juice is a rich source of health-promoting bioactive compounds. However, its consumer acceptability remains extremely low due to its inherent bitterness. Notably, the bitterness tends to intensify after extraction, rendering the juice increasingly unpalatable within a few hours of processing". The bitterness of pummelo juice is primarily attributed to bitter compounds such as limonin and naringin, which are present in various parts of the fruit and are co-extracted during juice extraction. This inherent bitterness is a major constraint to the popularization and commercial viability of pummelo juice. "Accordingly, this study aimed to mitigate the bitterness of pummelo juice by (i) applying various pre‑treatments to whole fruits before extraction and (ii) treating the extracted juice with turmeric, ginger, or clove extracts at concentrations of 4 % and 6 %. Among all spices concentration combinations tested, a 6 % turmeric extract proved the most effective and economically viable option, significantly reducing the levels of the key bitter compounds limonin and naringin. The limonin concentration was reduced by 60.43 and 47.82 % and naringin by 33.00 and 20.21%, respectively. In both the cases, the reduction in bittering compounds by turmeric extract (6%) was significantly lower as compared to control. Organoleptic qualities and acceptability were were found increased in the same treatment.
The study aims to systematically develop and evaluate a Ready-To-Use (RTU) cutlet mix fortified with fish powder at various substitution levels. The developed cutlet mix were exposed to quality evaluation in terms of proximate composition, mineral profile, storage stability, and sensory performances. Evidence of substantial improvement in nutritional quality of the product with increasing proportion of fish powder were obtained by significant elevations in protein (9.78 ± 0.10 to 27.08 ± 0.70 g/100 g) and fat content (0.56 ± 0.05 - 4.36 ± 0.21 g/100 g), alongside a marked reduction in carbohydrate content (85.38 ± 0.14 to 56.78 ± 0.60 g/100 g). Total ash and minerals, particularly calcium (34.41 ± 0.46 to 476.42 ± 0.14 mg/100 g), phosphorus (75.52±4.91 - 277.14±9.70 mg/100g), and iron (0.51±0.15 - 3.04±0.17 mg/100g), showed significant increments, underscoring the micronutrient-enhancing potential of the formulation. Although sensory acceptability exhibited a gradual decline during storage, the fortified mixes retained acceptable organoleptic attributes throughout the evaluated period. Overall, incorporation of fish powder substantially enhances the nutritional density of RTU cutlet mixes, positioning the product as a promising protein- and mineral-rich alternative. Ensuring optimal packaging and controlled storage conditions remains critical for preserving quality and consumer acceptability.
This research investigates the extraction and characterization of nanopowder from snakehead fish (Channa striata) bones using ultrasonic treatment and variations in calcination temperatures. The fish bones were calcined at 500℃, 750℃, and 1000℃ for 5 hours to eliminate organic components and improve the crystallinity of the nanopowder. Ultrasonic waves were also employed to create cavitation conditions, promoting the formation of nanoparticles with reduced size. Characterization was performed using Scanning Electron Microscopy-Energy Dispersive X-ray Analysis (SEM-EDX), X-ray Diffraction (XRD), and Fourier Transform Infrared Spectroscopy (FTIR). Five samples were analyzed: Sample A (untreated fish bone powder), Sample B (ultrasonic-treated), Sample X (ultrasonic-treated and calcined at 500℃), Sample Y (ultrasonic-treated and calcined at 750℃), and Sample Z (ultrasonic-treated and calcined at 1000℃). The results showed that increasing calcination temperature drove morphological transformation from heterogeneous platy fragments toward uniform spherical nanoparticles, while simultaneously enhancing calcium and phosphorus content and HAp crystallinity. Calcination at 1000°C yielded the optimal outcome, a mean particle size of 341 ± 197 nm, Ca and P concentrations of 31.02% and 18.25%, respectively, and crystallinity reaching 95%. These findings establish ultrasonic-assisted calcination at 1000°C as an effective and scalable route for producing high-crystallinity HAp nanopowder from an underutilized fishery by-product, with potential applications in bone tissue engineering and biomedical implants.
