Abstract Variations in precooked peas (Pisum sativum L.) and white sweet potatoes (Ipomoea batatas (L.) Lam), which exhibited different characteristics in nutritional composition, might affect the functional properties of food. This study aimed to determine the optimal proportion of white sweet potato flour and precooked pea flour in composite flour based on physicochemical characteristics and sensory acceptance. The flakes were then evaluated for glycemic index (GI) and glycemic load (GL). Flakes were prepared using a fixed proportion of wheat flour (35%) combined with varying ratios of white sweet potato flour to precooked pea flour: F1 (30%:35%), F2 (35%:30%), and F3 (40%:25%). Peas were precooked by autoclaving prior to drying and milling into flour, while white sweet potatoes were directly processed into flour. The resulting flours were blended into composite formulations, which were then processed into dough and subsequently steamed and baked to produce flakes. Analyses included proximate composition, dietary fiber, amylose, untargeted metabolomic profiling, and hardness. Sensory evaluation was conducted using a hedonic test. Increasing precooked pea flour significantly increased ash, fat, protein, hardness, amylose, dietary fiber, and sensory attributes (p < 0.05). F3 showed the lowest fat content, highest dietary fiber (>4.8%), and highest acceptability (4.1/5). Untargeted metabolomic analysis identified fifteen phytochemicals (VIP > 1.0). Overall, precooked pea substitution enhanced protein, fiber, resistant starch, and bioactive compounds, while higher white sweet potato levels improved carbohydrate content, texture, sensory acceptance, and umami-related compounds. Both F1 and F3 exhibited low GI values (32 and 49), indicating potential as functional flakes for glycemic control.
Abstract Arabica coffee pulp is known to contain fiber and bioactive compounds that are antimicrobial, so it has the potential to be used in edible film formulations and edible coating applications to increase the shelf life of food products. However, conventional extract incorporation often results in large particle aggregation and reduced functional release. This work aimed to develop and optimize edible film formulations by adding Arabica coffee pulp using Response Surface Methodology (RSM), develop it through ultrasonication to overcome these limitations, and assess its effectiveness on the shelf life of shrimp and strawberries. The concentrations of sodium alginate (ALG) (1% to 2% w/v) and Arabica coffee pulp extract (CPE) (10% to 20% v/v) were considered independent variables. The variable combinations for the optimal response function were 1% (w/v) ALG and 20% (v/v) CPE. The validated optimum formula was further developed using ultrasonication which successfully reduced particle size to 31 nm and significantly improved of the film’s mechanical strength and barrier properties, leading to an increase in tensile strength (TS) by 78% and elongation at break (EAB) by 17.75%, along with decreases in thickness (18.81%), water vapor transmission rate (WVTR) (33.36%), and solubility (10.11%). Furthermore, the nano coffee pulp extract (NCPE) film exhibited higher antimicrobial activity against Escherichia coli and Staphylococcus aureus compared to the coffee pulp extract (CPE) film. Applied as a coating, the NCPE was able to reduce the rate of weight loss in shrimp by 4.01% and strawberries by 11.09%, and significantly suppressed microbial growth, achieving approximately 99% reduction in shrimp, maintaining the texture value of food products, and extending the shelf life of shrimp for 36 hours and strawberries for 5 days at room temperature. Thus, the development of edible film and edible coating through the addition of Arabica coffee pulp nano extract has proven effective in improving physical characteristics and antimicrobial activity.
Abstract Andean papaya (Carica pubescens) is a fruit of high nutritional and functional value; however, it has a rapid rate of respiration and ripening, which limits its shelf life. For this reason, the kinetics of the osmotic dehydration (OD) process and its influence on the freeze-drying and hot air-drying processes were evaluated in the present study. Six OD treatments were applied combining two temperatures (30 °C and 40 °C) and three concentrations of sucrose solution (40, 50 and 60 °Brix). Moisture loss curves were analyzed and adjusted to mathematical models to describe the drying kinetics. T6 (40 °C, 60 °Brix) presented the highest efficiency, achieving a moisture reduction of 48.51%. This treatment was selected for subsequent processing by freeze-drying and hot air drying, thus obtaining four types of Andean papaya slice samples: hot air dried (CD), hot air dried with osmotic dehydration as pretreatment (CD-OD), freeze dried (FD), and freeze dried with osmotic dehydration as pretreatment (FD-OD). The FD-OD sample showed moisture values of 8.95% ± 0.68, water activity (aw) 0.56 ± 0.03, density 1.41 ± 0.03 g/cm3, and vitamin C of 3.27 mg/100 g dry basis. Concerning color, a lightness 73.91 ± 5.19, a* value (-5.08 ± 1.11) and b* value (70.7 ± 3.75), similar to those of fresh fruit, were obtained. The textural profile showed a softer and more elastic texture than the fresh sample, with values of hardness 29.05 N, chewiness 3.49 N, gumminess 5.79 N and elasticity (0.61 mm); however, cohesiveness (0.02) was comparable to the control sample. The results confirmed that OD as a pretreatment improved the quality of the final product and represents an effective alternative to prolong the shelf life of Andean papaya.
Abstract Blueberries are known for their antioxidant properties with high content of vitamins C and K, in addition to the presence of flavonoids and anthocyanins. Likewise, cocoa has fiber, vitamins A and B, and high antioxidant potential due to its epicatechins and catechins. Being widely consumed worldwide, the research objective is to develop functional biscuits incorporating blueberries, thus characterizing their phenolic compounds and antioxidant capacity. Nine treatments were prepared using a factorial 32 design: blueberry concentration (25%, 30%, and 35%) and cocoa concentration (5%, 10% and 15%). Proximal and physicochemical characterization of the raw materials was determined. The biscuits were mainly analyzed proximally, with total phenol content (TPC) determined by the Folin-Ciocalteau method and antioxidant capacity assessed by the ABTS method. The results showed that the raw materials had a synergistic effect to increase the protein content up to 7.69 g/100 g which was in treatment 5 (30% blueberry, 10% cocoa), treatment 3 (25% blueberry, 15% cocoa) which had the highest TPC with 40 mg EAG/g bs, and in antioxidant capacity in treatment 7 (35% blueberry, 5% cocoa) with 12.68 µM ET/g bs. Thus, it was shown that the incorporation of blueberries in cookies improved their functional properties that can cause health benefits.
Abstract Microencapsulation technology offers a promising approach to optimizing yeast activity and ensuring controlled, sustainable fermentation processes in agricultural production, potentially improving economic efficiency and environmental safety, particularly in developing countries. This study evaluates the impact of encapsulating yeast cells within polysaccharide hydrogel matrices on fermentation performance, cell viability, and metabolic stability. Fourier-transform infrared (FTIR) spectroscopy and scanning electron microscopy (SEM) were employed to confirm the structural integrity and enzymatic stability of encapsulated yeast, thereby supporting their improved performance during fermentation within a porous network (1.8 ± 0.3 μm), which facilitates efficient nutrient exchange and resource utilization. The microencapsulation efficiency was measured at 98.34% ± 1.21%, ensuring prolonged yeast viability and metabolic activity. Comparative fermentation trials demonstrated a 25% increase in fermentation rate and enhanced production of aromatic compounds in the microencapsulated yeast systems compared to free yeast fermentation. These findings underscore the innovative potential of microencapsulation as a method for advancing sustainable practices in the agro-food sector with possible contributions to environmental safety, economic effectiveness, and social equity.
Abstract Dangke whey is a by-product of the dangke processing process and has not been optimally utilized; therefore, it is often discarded. Coconut water, commonly used for bacterial cellulose or nata de coco production, has nutritional content similar to that of dangke whey, particularly in carbon and nitrogen sources, making whey a potential alternative with comparable fermentative properties. This study aimed to evaluate the potential of dangke whey as an alternative fermentation medium for bacterial cellulose production using Komagataeibacter xylinus. The study substituted coconut water with dangke whey in varying proportions: N1 (100:0), N2 (70:30), N3 (50:50), N4 (30:70), and N5 (0:100). The physicochemical characteristics (yield, thickness, and moisture content) and organoleptic attributes (texture, chewing residue, lightness, and overall preference) were evaluated. The substitution of coconut water with dangke whey significantly affected (P < 0.01) yield, thickness, lightness, moisture content, and all sensory attributes. The whey proportion was inversely related to yield, thickness, moisture content, and organoleptic scores for texture and chewing residue, but directly related to lightness and clarity perception of the colour. These findings suggest that dangke whey has significant potential as a sustainable, cost-effective alternative fermentation medium for bacterial cellulose production by K. xylinus.
Abstract This study aimed to assess the performance of several types of packaging used for strawberries along the distribution chain. Fruits and vegetables (FV) are among the most perishable foods. They are vulnerable to losses throughout the supply chain, particularly when adequate harvesting, packaging, transportation, and marketing practices are not adopted. Thus, packaging can make relevant contributions to reducing such losses. Three strawberry supply chains were analyzed, focusing on both retailers and producers. Our results show that the materials used in the analyzed chains are clamshells and PET trays, the latter with PVC film. The secondary packaging used is self-locking corrugated boxes, with little use of pallets. The Packaging Scorecard method showed that retailers and manufacturers are generally satisfied with the performance of the packaging, but there may be room for improvement in attributes such as “innovation” and “physical protection against impacts and vibrations” in primary packaging. The tool showed potential for developing joint solutions that serve the distribution chain as a whole.
Abstract Several exotic Brazilian fruits, including marolo (Annona crassiflora Mart.) and soursop (Annona muricata L.), have been identified as promising sources for the extraction of oil and phenolic compounds. This study aimed to conduct a comparative evaluation of various solvents, including hexane, ethanol, acetone, and isopropanol, for the purpose of extracting oil and bioactive compounds from the seeds of these fruits. Extractions were carried out at three temperatures (35, 45, and 55 °C) and two solvent-to-seed ratios (5:1 and 10:1, w/w). Hexane was the solvent that demonstrated the highest oil extraction efficiency, reaching up to 99.61% for marolo seeds and 96.71% for soursop seeds; however, its efficacy in extracting phenolic compounds was found to be minimal. In contrast, ethanol and isopropanol, classified as green solvents, exhibited superior efficiency in extracting phenolic compounds, particularly at 45 °C and higher dilution ratios, thereby enhancing antioxidant potential, although with lower oil yields (56.28% to 94.32% for marolo and 54.66% 82.84% for soursop when ethanol was used). Extraction with ethanol at 45 °C was found to yield a favorable balance between oil yield and phenolic content, with oil yields of 71.25% (5:1) and 91.89% (10:1) for marolo, 61.95% (5:1) and 80.82% (10:1) for soursop. Additionally, the integration of mass balance calculations with the retention index (RI) enabled a more comprehensive evaluation of solvent performance, demonstrating that solvent type significantly affected retention behavior, with hexane showing a lower RI and green solvents showing higher retention, impacting downstream solvent recovery. These findings underscore the merits of employing green solvents in the development of more sustainable and safer extraction processes while providing a more robust basis for the valorization of marolo and soursop seed by-products.
Abstract Plant-based yogurt is a potential alternative to replace dairy-based yogurt, especially for individuals who are lactose intolerant, allergic to milk, or have metabolic conditions such as obesity. This study characterizes the chemical and microbiological properties, proximate composition, and sensory preferences of plant-based yogurt made from cowpea, jack bean, and lablab, and it evaluates its impact on the blood lipid profile of rats. Fermentation was carried out by three inoculum ratios of Lactobacillus bulgaricus and Streptococcus thermophilus (1:1, 1:2, and 2:1). The analyses included pH, total acidity, total solids, and total live lactic acid bacteria (LAB). LAB calculations were performed on MRS agar (incubation at 37 °C for 48 hours), and then the colonies were confirmed as Gram-positive and catalase-negative. The sensory test showed the jack bean-based yogurt with the ratio of L. bulgaricus and S. thermophilus 1:2 was the most preferred formulation by the panelists. The yogurt exhibited a pH of 3.14, total acidity of 0.82%, and total solids of 9.85%, reflecting effective lactic fermentation through organic acid accumulation, with viable cell counts of 5.1 × 109 CFU/mL. The yogurt contained moisture, ash, protein, and fat of 88.32%, 3.76%, 7.86%, and 2.83%, respectively. The yogurt was then tested in vivo in Sprague-Dawley rats, with yogurt administered at 0, 10, and 20 mL/day for 28 days. The results showed that administering 20 mL of yogurt per day significantly (p < 0.05) reduced total cholesterol levels by 46.07%, triglycerides by 48.62%, and LDL by 78.79%, and significantly increased HDL levels beyond those of the normal group in Sprague-Dawley rats. Thus, jack bean-based yogurt has the potential to be a cholesterol-lowering functional food.
Abstract Ready-to-eat (RTE) strawberries are highly valued for their convenience and nutritional quality, but their short postharvest life remains a major challenge for commercialization. Predictive respiration models combined with modified atmosphere packaging (MAP) represent a useful tool for designing storage systems that preserve product quality. This study evaluated the suitability of the ‘INIA Ágata’ cultivar as an RTE fruit under MAP and assessed the performance of a previously developed respiration model under short- and long-term storage conditions. Respiration kinetics were described using a Michaelis-Menten approach, including oxidative and fermentative CO2 production terms. Model predictions were validated with experimental data from short-term closed reactor experiments and long-term storage trials under passive MAP at 4 °C. In these long-term MAP trials, gas dynamics were monitored together with physicochemical, microbiological, biochemical, and sensory quality attributes. The uncompetitive Michaelis-Menten model with oxidative CO2 production showed an adequate predictive performance for short storage times (60 h). For longer storage (14 d), equilibrium conditions (EMAP) were achieved by day 3 (6-10 kPa O2 and 6-8 kPa CO2), and the model, including total CO2 production, provided a more accurate estimation of gas composition. Under these MAP conditions, physicochemical and microbiological parameters remained stable, with no significant changes in pH, soluble solids, firmness, or microbial counts. Bioactive compounds, including anthocyanins, ellagic acid, catechin, vitamin C, and total phenolics, were largely preserved; while cyanidin decreased at the end of storage, pelargonidin—the main anthocyanin—remained stable. Nonetheless, visual quality deteriorated significantly between days 10 and 14. Results obtained in this work confirm the suitability of ‘INIA Ágata’ strawberries as an RTE product under MAP, combining stable bioactive composition with predictable respiration behavior during refrigerated storage.
Abstract Tuna-processing by-products represent an abundant yet underutilised resource for sustainable biomaterials. This study introduces oxidised tannic acid (OTA) as a bio-derived crosslinker to reinforce protein-based films from tuna myofibrillar proteins and bone gelatin, offering a novel strategy to valorise fish-processing waste and improve film performance. OTA, produced by alkaline oxidation, was incorporated during film formation to maximise interchain coupling. Mechanical, Fourier Transform Infrared Spectroscopy (FTIR), X-ray Diffraction (XRD), Scanning Electron Microscopy (SEM), and barrier/hydration analyses linked chemistry and microstructure to performance. OTA increased tensile strength and lowered extensibility across matrices; in bone-gelatin films, strength rose from 6.30 ± 0.42 to 8.23 ± 0.62 N mm−2, while elongation fell from 85.16% ± 7.26% to 58.21% ± 2.39%. FTIR showed red-shifted –OH/–NH bands and intensified C=O/C–O signals, indicating stronger hydrogen bonding and quinone-mediated covalent linkages. XRD revealed tighter amorphous halos (15° to 25° 2θ) without emergent crystallinity, consistent with denser short-range packing. SEM showed more cohesive, less porous surfaces. Barrier/hydration properties improved in parallel (water vapour permeability decreased ~18% for MI-OTA and ~27% for BG-OTA; moisture content and water absorption also declined). Overall, OTA is an effective bio-derived crosslinker that densifies amorphous tuna protein networks, yielding stronger, less extensible, and more water-resistant films for sustainable packaging.
Abstract Understanding the kinetics of alcoholic fermentation is essential for characterizing the metabolic performance of wine yeasts under different environmental conditions. This study aimed to establish a systematic method for selecting nonlinear regression models to describe the cumulative carbon dioxide production by Saccharomyces cerevisiae during alcoholic fermentation at two different temperatures: 18 °C and 28 °C. Fermentations were conducted in synthetic must based on diluted grape must with 250 g L−1 of reducing sugars, inoculated with a commercial yeast strain, and incubated under static conditions. CO2 production was monitored gravimetrically through daily mass loss. Four sigmoidal models were evaluated: the reparameterized Gompertz model, the classical Gompertz model, the Logistic model, and the No Lag Phase model. Ordinary least squares were used to fit the models, and statistical diagnostics were performed to validate the assumptions of normality, homoscedasticity, and independence of residuals. The reparameterized Gompertz model showed superior statistical and biological performance, yielding significant and coherent estimates of lag phase, maximum CO2 production rate, and final cumulative CO2. At 18°C, a distinct adaptation phase was observed, whereas at 28°C, fermentation commenced immediately with higher production rates and total yield. The reparameterized Gompertz model achieved the best fit at both temperatures, with the lowest root mean square error and Bayesian information criterion values, and was the only model to satisfy all residual diagnostic tests. The results demonstrate that temperature exerts a critical influence on yeast kinetics and model adequacy. This study contributes a robust and reproducible protocol for selecting nonlinear models applied to laboratory-scale alcoholic fermentation by S. cerevisiae, supporting improved kinetic characterization under controlled experimental conditions.
Abstract This study aimed to investigate the effects of pH and temperature on the recovery of phenolic compounds from germinated and non-germinated mustard seeds. For this purpose, a Central Composite Rotatable Design (CCRD) was applied to mustard from two species (Brassica nigra and Sinapis alba). The evaluated responses included total phenolic content (TPC), antioxidant (ABTS, DPPH, FRAP) and antimicrobial activities, as well as phenolic identification and quantification by HPLC-DAD. The most suitable pH and temperature conditions for obtaining extracts with higher TPC content and antioxidant activity, varied according to sample type: for non-germinated white mustard (pH 5 at 37.5 °C); for germinated white mustard (pH 7.1 at 46.4 °C); for non-germinated black mustard (pH 5 at 25 °C) and for germinated black mustard (pH 8 at 37.5 °C). Under optimized conditions, sinapic acid was identified as the major phenolic compound in all samples, ranging from 700 µg g-1 (non-germinated white mustard) to 1270 µg g-1 (germinated black mustard). Furthermore, all mustard extracts inhibited microbial growth to varying degrees depending on the bacterial strain and sample evaluated. Overall, the results highlight the potential of green extraction using pH adjustment and mild temperatures for the recovery of phenolic antioxidants with antimicrobial activities.
Abstract This study evaluated toasted sugar cane bagasse as a sustainable alternative for aging distilled spirits, comparing it with the traditional oak barrel method and medium-toasted oak chips. Parameters such as evaporation loss, pH, total acidity, ester content, color development, and aroma profile were analyzed. Results indicated that toasted bagasse exhibited higher evaporation loss (16%) compared to oak chips (9.0%) and oak barrels (9.8%), attributed to its greater porosity. Thus, pH decreased across all methods, reaching 5.30 in the first month for toasted bagasse, while total acidity was highest in this treatment (90.0 mg/L). Ester content increased over time, with final values of 2337 mg/L for toasted bagasse, 2859 mg/L for oak chips, and 2112 mg/L for the oak barrel, reflecting acetic acid esterification with alcohol. In terms of color, yellow was predominant, with the highest intensity in toasted bagasse, reaching an absorbance of 0.607 at 420 nm by month six. Aromatic notes of vanilla, caramel, and toasted wood were detected, with greater intensity in toasted bagasse during the first two months. These findings suggest that toasted sugar cane bagasse may serve as a viable and sustainable alternative for aging distilled spirits, achieving physicochemical and sensory characteristics comparable to traditional methods.
Abstract Coffee is a beverage commodity that continues to evolve in production as well as processing. As a movement among specialty coffee roasters and brewers, “third-wave coffee” arose due to an increasing focus on the unique flavor profiles and characteristics of single-origin coffee, roast levels, and precision brewing methods. As far as the authors know, there have been scant comprehensive studies examining the chemical, antioxidant, and sensory profiles of single-origin Indonesian coffee with various roast levels and brewing methods. Therefore, this study developed and carried out a comparative evaluation of spectroscopic (total phenolic and total flavonoid content), chromatographic (caffeine and chlorogenic acid), antioxidant, and sensory profiles. The results of this study showed that the combination of the V60 brewing method and light roasting level produced the maximum total phenolic content (TPC), caffeine, chlorogenic acid, and antioxidant activity in both Gayo Arabica and Flores Bajawa Arabica coffee samples. Based on the sensory descriptive test, varying the roasting level significantly impacts the sensory profile, where an increase in roasting level is positively correlated with the intensity level of color, aroma, bitterness, and mouthfeel attributes, but negatively correlated with the intensity of acidity attributes. Meanwhile, an increase in brewing temperature was positively correlated with all five attributes tested. Finally, based on Partial Least Squares Regression (PLS-R) modeling, increasing the intensity of color, bitterness, mouthfeel, and aroma, and decreasing acidity can increase panelist preference.
Abstract This study aims to assess the level of contamination by trace elements (TMEs) in soumbara sold on markets (Abidjan Cty) to evaluate the risks of exposure for consumers. Seventy-five samples taken from the markets (Abobo market, Adjamé market, Cocody market, Treichville market, and Port-Bouët market) were analysed using inductively coupled plasma optical emission spectrophotometry (ICP-OES) from Spectro Arcos (USA). The results showed the presence of lead, cadmium, chromium, iron, manganese, copper, zinc, nickel, and cobalt in the samples analysed. The average lead content varied from (0.012±0.011) mg/kg (in soumbara sold on the Adjamé market) to (0.015±0.014) mg/kg (in soumbara sold on the Cocody market). The cadmium content was (0.019±0.012) mg/kg in soumbara sold on the Adjamé market. In soumbara sold on the Port-Bouët market, the content was (0.015±0.012) mg/kg. The average manganese content in soumbara sold on the Treichville was (1.663±1.447) mg/kg. The average iron, manganese, copper, zinc, and nickel content exceeded the required General Standard for Contaminants and Toxins in Food and Feed from Codex Alimentarius (CXS 193-1995), with the other trace elements present in trace amounts. However, the Risk Quotient (AHM/DHTP) for all the trace elements was less than 1. Consumption of soumbara sold in Abidjan markets would not present a health risk to consumers.
Abstract Although meat is the primary source of animal protein in the human diet, concerns about its environmental impact and the growing global population have led to the development of alternative proteins and meat analogs. As the demand for plant-based products rises, clear guidelines on nutrient content, such as protein and fat, are needed to ensure compliance. Thus, this study aimed to assess the accuracy of nutritional labeling for protein and lipid content in meat-derived patties and plant-based meat analogs. 21 processed products were examined: six meat-derived patties and 15 plant-based alternatives (plant-based patties; other plant-based products), available in groceries in western Paraná state, Brazil. Around 80% of plant-based analogous products had legumes as their primary protein source, mainly soybean, followed by pea and chickpea. Two meat-derived patties showed protein content below the Brazilian regulation limit (<15%), while all meat-derived patties met the lipid regulation (<25%). Laboratory analysis revealed minimal discrepancies between actual and labeled protein and lipid contents, except for chicken and beef patties A, which showed a >20% variation in lipid content. While protein and lipid contents in plant-based patties were lower than in meat-derived patties, no regulations currently define the minimum or maximum contents of these compounds in plant-based products. Additionally, 66.7% of plant-based patties showed more than 20% variation from label claims. In addition, other plant-based analog products had similar protein content to plant-based patties, and variation in lipid content reached over 20% compared to the label. Despite regulatory gaps, accurate labeling remains key to ensuring nutritional safety and meeting consumer expectations. In practice, producers should often batch-test products, set internal guardrails, and tighten supplier controls to improve label accuracy, while regulators establish composition standards and tolerance limits for plant-based meat analogs.
Abstract This study investigated the potential of toasted sugarcane bagasse as an innovative alternative for ageing distillates, taking advantage of the fact that bagasse is an abundant and renewable by-product of panela production (a solid, naturally sweet product made from unrefined sugarcane juice), with little or no information available on the subject. The research focused on its composition after being toasted at 180 °C, 200 °C, and 210 °C, seeking to identify volatile compounds that could contribute to the ageing process. Using solid-phase microextraction and gas chromatography, 27 main volatile compounds were identified, including lactones, phenols, and furans. Volatile compounds such as isovaleric acid, 4-vinylguaiacol, guaiacol, maltol, trans-whisky lactone, acetovainillone, coniferaldehyde, syringaldehyde, vanillin, furfural and 5-methylfurfural increased with temperature, with 210 °C generating the highest concentration of these compounds. Low concentrations of 5-hydroxymethylfurfural (5-HMF), trans-2-nonenal, valeric acid, furfurylthiol, cis-whisky lactone, geraniol, syringol, o-cresol, 2, 6-dimethoxyphenol, 4-vinylphenol, 3, 4-dimethylphenol, 4-ethylphenol, isoeugenol, and 4-ethylguaiacol were also detected in low concentrations. A key finding was the similarity of these compounds to those present in traditional ageing woods (American and French oak) and alternative woods (acacia, chestnut, cherry). These results suggest that toasted sugarcane bagasse has promising potential for usage in the ageing of wines and distillates, offering another alternative for utilising this resource beyond sugar or ethanol production. However, further research into this by-product is essential to optimise its application in ageing.
Abstract This study aimed to evaluate the antimicrobial activity of 14 essential oils against bacterial isolates recovered from meat processing surfaces in selected supermarkets. A total of 23 isolates were identified using morphological, biochemical, and molecular techniques targeting the uidA and Ddl genes for Escherichia coli and Enterococcus spp., respectively. The antimicrobial activity of the essential oils was assessed using the disc diffusion method. The results indicated that E. coli strains were generally more susceptible to essential oils compared to Enterococcus spp. Thyme oil exhibited the highest antibacterial effect (up to 34 mm), followed by lemongrass and clove oils. Conversely, eucalyptus, rosemary, and sweet basil oils showed minimal to no activity. These findings confirm the antimicrobial efficacy of certain essential oils, particularly thyme oil, under the specified laboratory conditions. However, further research is required to evaluate their effectiveness and stability in the complex, real-world conditions of a meat processing environment before they can be considered a viable alternative to conventional chemical disinfectants.
Abstract The objective of this study was to develop sodium-reduced bread by substituting salt with seablite powder (Suaeda maritima L. Dumort) and to evaluate its effects on physical, chemical, sensory, and storage properties. Bread samples were formulated with five levels of seablite powder replacing salt at 0, 25, 50, 75, and 100%. The samples were analyzed for color, volume, texture, moisture, pH, water activity, and sodium content. A sensory evaluation was conducted using consumer testing with 100 participants. Bread with 50% seablite substitution showed significantly reduced sodium content (1.14 g/100 g) compared to the control (1.46 g/100 g), while maintaining acceptable loaf volume, texture, and sensory attributes. Increasing substitution levels darkened crumb color and increased hardness and chewiness. Sensory scores for saltiness and sweetness declined at higher substitution levels, but 50% substitution achieved a favorable balance of health and quality. During five-day storage, texture degradation and moisture loss were more evident at room temperature than under refrigeration. These findings suggest that partial substitution of salt with seablite powder, up to 50%, is a promising strategy for sodium reduction in bread without compromising consumer acceptance.
