Tej is a popular traditionally fermented alcoholic beverage of Ethiopia. Recently, there were attempts on the starter culture development and flavor profiling of Tej using Saccharomyces cerevisiae and lactic acid bacteria (LAB) isolated from Tej. However, the potentials of autochthonous S. cerevisiae strains identified from plant-based traditional fermented beverages (Borde and Cheka) for Tej fermentation remained unexplored. In this study, a total of 158 yeast strains were isolated from Tej, Borde and Cheka samples and identified by molecular technique. Fifty representative autochthonous S. cerevisiae strains were chosen and subjected to physiological stress, fermentation perfomance, and flavor production. Strain B25 and C29, isolated from Borde and Cheka, respectively, showed robust performance under all stress conditions. These strains also accumulate high ethanol and flavor profiles. Subsequently, strain B25 was selected to formulate a single- and mixed-culture fermentation with previously identified LAB strains (Lentilactobacillus hilgardii L8K and Lacticaseibacillus paracasei L16K) for Tej production. Co-fermentation of strain B25 along with L16K exhibited improvements in Tej flavor, sensory attributes, and scored the highest overall acceptability. This study highlights the potentials presence of S. cerevisiae strains in the Ethiopian indigenous fermented beverages for the flavor improvement of Tej, and related products for future commercialization.
One promising route for advancing the circular gastroeconomy is the conversion of fish byproducts into high value functional ingredients. This study aimed to transform fish side streams from culinary settings, such as hotels, into collagen that can be reintroduced into the food system. To evaluate its culinary potential, the extracted collagen was incorporated into citrus gels and emulsified sauces at varying concentrations (0–1.5
This study investigated the effects of konjac glucomannan hydrolysates (KGMH) on the fermentation characteristics of Lacticaseibacillus casei in skim milk. First, enzymatic hydrolysis conditions for konjac glucomannan were optimized, and the properties of the resulting KGMHs were analyzed. Mannanase was used for konjac glucomannan KGM hydrolysis; optimal hydrolysis conditions were determined as an enzyme concentration of 50 U/g KGM, pH of 4.5, and temperature of 45 °C. KGM was then hydrolyzed for different periods to obtain KGMHs with different degrees of polymerization. Subsequent purification yielded freeze-dried KGMH powder. The effect of KGMHs on L. casei fermentation was evaluated by adding 1
Response surface methodology (RSM) was employed to optimize the formulation of a nutri-cereal incorporated probiotic dairy spread and to evaluate the effects of key ingredients on product quality. Five major ingredients - milk protein concentrate (MPC-80), sorghum malt, probiotic curd, butter, and sodium tripolyphosphate (STPP) - were studied within selected ranges of 8–12
This study evaluated the valorization of unripe Mabseli dates, an underutilized Omani cultivar, into high-quality liquid sugar using acid and enzymatic hydrolysis combined with mechanical mixing or ultrasonication. The unripe fruits exhibited a favorable composition, with high moisture (60.2
This study evaluated the prebiotic and synbiotic potential of green banana (GBF), jackfruit (JFF), sweet potato (SPF), and cassava (CSF) flours in skim milk fermented with Bifidobacterium animalis subsp. lactis BB-12. Proximate composition and starch profiling showed significant differences among flours (p < 0.05), with GBF exhibiting the highest resistant starch (46.36 ± 0.94
This study developed an antioxidant-active coating for meat preservation by integrating vanillic acid-loaded cassava porous starch (VA-CPS) into a polyvinyl alcohol (PVA)/κ-carrageenan (κ-Car) matrix. The structural characteris, water resistance, barrier properties and antioxidant capacity of the composite film were systemically analyzed. The results showed that VA-CPS dispersed uniformly within the film and primarily bonded to the matrix via hydrogen bonds, significantly enhancing the film’s hydrophobicity and thermal stability (P < 0.05). Compared to the pristine PVA/κ-Car film, the composite film exhibited reduced water vapor transmission rate (WVTR) and oxygen permeability (OP) (P < 0.05), with the reductions negatively correlated to VA-CPS content (kWATR = -47.13, R2 = 0.97, P < 0.05; kOP = −5.5, R2 = 0.95, P < 0.05). The composite film also demonstrated excellent UV-blocking properties, achieving near-zero transmittancein at 200–300 nm. These improvements contributed to its strong antioxidant activity. At 15
Vegan fermented beverages are becoming quite popular nowadays. water kefir grains having symbiotic culture of lactic acid bacteria, acetic-acid bacteria and yeast, serves as a good substrate to develop such beverages. This study aimed to develop an apricot-based water kefir fermented beverage (AWKB) and evaluation of the nutritional, antioxidant, and stability qualities of beverage against a control formulation that lacks dried apricot. The AWKB was prepared by fermenting dried apricot (20
Traditional chili sauce fermentation relies on spontaneous microbial activity and often suffers from safety risks, high nitrite accumulation, and inconsistent sensory quality. This study developed two ready-to-use starter cultures: a composite lactic acid bacteria (LAB) starter and a secondary flavor-enhancing starter. LAB strains (Lactobacillus plantarum YJS011, Lactobacillus acidophilus YJS032, and Leuconostoc mesenteroides YJS047) were screened for acid and salt tolerance, combined at a 1:1:2 ratio, and added at 4
This study investigated the effect of adding different granule sizes (300 μm, 200 μm, 150 μm, and 74 μm) of shiitake mushroom stipe powder (SMSP) on the antioxidant, texture, microstructural, and rheological properties of yogurt after 24 h of storage at 4 ºC. The prepared yogurt samples showed that acidity, water holding capacity, and antioxidant activity increased as the granule size of the SMSP decreased. The yogurt’s hardness initially increased and then declined with the addition of finer granules, whereas its apparent viscosity consistently decreased. The microstructure of yogurt with SMSP exhibited compact, homogeneous aggregates similar to plain yogurt. FTIR analysis showed that the –CH and –OH peaks of yogurt was not change significantly (p < 0.05) with adding of different granule sizes of SMSP. Zeta potential (ζ) indicated that charges were reduced significantly (p < 0.05) with addition of smaller granule sizes. Particle size distribution showed a single peak in all yogurt samples, attributed to intermolecular aggregation caused by interactions between SMSP particles and casein. These results demonstrate that the addition of SMSP enhances the quality and overall performance of yogurt.
The aim of the work was to select the most useful possible indigenous varieties and its optimum germination time for some very potentially useful malting and brewing characteristics. Six finger millet varieties (Baruda, Degu, Mecha, Necho, Padet, and Tadesse) germinated at 3, 4, and 5 days were investigated for commercial malt and beer properties. The standard quality attributes of malts, worts and beers were assessed according to European Brewery Convention. All of the quality attributes considered in this study were markedly influenced (p < 0.05) by the type of varieties and germination time. A five-day germination period yielded the highest hot water extract and represented the optimum duration for most finger millet varieties. Among varieties, Necho and Padet were characterized with higher Diastatic power. The highest malting weight loss was observed in variety Baruda. The highest wort color was observed in variety Padet. The wort pH and viscosity of all varieties met the standard as described in ASBC. Although the varieties’ physical and chemical quality varied significantly with different germination times, their malt and beer quality attributes generally met industry standards. It is concluded that Ethiopian finger millet varieties have demonstrated a greater implication to be used in the production of industrial beer.
The study explored the application of plasma-treated little millet flour (LMF) in pasta production, revealing that plasma treatment significantly enhanced the phenolic content and functional attributes of the flour. Pasta formulations containing 10
Pentachlorophenol (PCP) is a persistent organic pollutant that bioaccumulates in animal tissues, posing a significant food safety concern in meat products. Effective monitoring of PCP residue in these meat matrices is crucial for protecting consumer health and ensuring regulatory compliance. This study demonstrates a novel fast pesticide extraction cum semi-automated in-syringe assisted cleanup (FaPEx-SA-ISAC) technique coupled with LC–MS/MS for rapid and efficient quantification of pentachlorophenol (PCP) in livestock and poultry meats. Various method parameters were examined and optimized to achieve maximum sensitivity in the detection of PCP in meat matrices. Based on optimal conditions, the validated method exhibited excellent linearity (R2 > 0.999) in the concentration range between 0.05 20 ng/g with limits of detection (0.01 ng/g for chicken meat, and 0.02 ng/g for pork meat) and quantification (0.05 ng/g for both chicken and pork meat). The developed method was applied to evaluate different meat matrices, including pork and chicken samples, and yielded satisfactory recoveries ranging from 88.6
The rapid global shift toward the use of disposable food containers during and after the COVID-19 pandemic has raised critical concerns regarding microplastic contamination in food. This study systematically evaluated microplastic release from commonly used food containers and examined key factors affecting the quantity and characteristics of released microplastics. Containers of various sizes, shapes, and material compositions were analyzed using standardized procedures followed by micro-FTIR for polymer identification and particle quantification. Disposable containers exhibited significantly higher microplastic release than reusable containers (p < 0.05). Polyethylene terephthalate was the most prevalent polymer type, accounting for 48
King Chilli (Capsicum chinense Jacq.) is renowned for its intense heat and predominantly found in Northeastern India. This study investigated the efficacy of carboxymethylcellulose (CMC) based edible coatings (1
Guabiroba is a native species of the Brazilian Atlantic Forest. Its fruits are known for their chemical composition, phenolic compounds and carotenoids, which promote antioxidant and antimicrobial activities. However, it has a high moisture content, which makes it perishable. In this study, three dried products were obtained from fruits after different processing (oven at 60 and 105 °C and freeze-drying), and were characterized according to their chemical composition, drying kinetics and technical–economic analysis. The results showed that guabiroba contains several compounds beneficial to health, with high amounts of dietary fiber (12.60
This study aimed to optimize fermentation process and improve product quality by evaluating the effects of glutamic acid (Glu), proline (Pro), and lysine (Lys) supplementation on metabolic pathways and flavor development of soy sauce moromi. Soy sauce moromi was supplemented with Glu/Pro/Lys at 1
Sweet cherry is a high-value temperate fruit cultivated predominantly in Jammu Kashmir, India; however, post-harvest processing in region remains constrained by lack of efficient mechanized pitting systems, with most operations still performed manually or using hand-operated devices. This study presents the design, development, and performance evaluation of a power-operated cherry pitter specifically tailored to local cultivars. The developed system aims to bridge a critical technological gap in regional cherry processing by enhancing throughput while maintaining fruit integrity. The system was compared with manual and hand-operated pitting methods using fresh cherries. Results revealed that power-operated pitter achieved the highest throughput capacity (30.0 kgh− 1; effective 24.6 kgh− 1), nearly four times that of the hand-operated device and seven times greater than manual pitting. While the hand-operated pitter exhibited slightly higher efficiency (91.12
This study evaluated the potential of ulvan from Ulva lactuca L. as a cryoprotectant for frozen surimi, using a low-intensity ultrasound-assisted extraction (UAE) bath (40 kHz, 120 W) at 60–80 °C for 30–90 min. The effects of extraction conditions on the chemical composition, functional properties, and rheological behavior of ulvan were assessed. Optimal extraction at 80 °C for 90 min yielded ulvan with a recovery of 33.61
