Seaweeds are gaining recognition as sustainable resources due to their high nutritional value and potential for diverse applications in the food, pharmaceutical, and cosmetic industries. However, conventional post-harvest processing often induces severe nutrient degradation and structural damage, ultimately limiting macroalgal utilization. This review evaluates high pressure processing (HPP) as a novel, non-thermal intervention designed to overcome these persistent challenges. By utilizing extreme isostatic pressure (100–600 MPa), HPP effectively disrupts the rigid macroalgal cell wall architecture, facilitating the targeted recovery of high-value bioactives including species-specific polysaccharides, thermolabile proteins, and antioxidants while simultaneously ensuring microbial safety and heavy metal removal. Rather than presenting HPP as a universally superior method, this review critically synthesizes the thermodynamic mechanisms driving extraction discrepancies across diverse taxonomic groups, offering a framework for optimizing HPP within a cascading, zero-waste marine biorefinery.. HPP achieves these outcomes while maintaining low energy consumption and avoiding the thermal degradation of sensitive compounds, making it a sustainable alternative to traditional thermal processing. This review underscores the potential of HPP as a transformative technology for seaweed processing, supporting global efforts toward cleaner production practices. Its adoption can drive the development of sustainable food systems, reduce environmental impacts, and contribute to the circular economy by maximizing the value of seaweed-based products.
This study developed a sodium alginate colourimetric patch incorporating blueberry anthocyanin extract, curcumin, and a Spirulina-derived phycocyanin-containing pigment, combined with black/white reference-corrected smartphone analysis for refrigerated fish freshness screening. The composite patch showed tensile strength of 6.04 MPa, water vapour transmission of 0.019 g cm−2 d−1, swelling power of 13.82 %, and refrigerated colour stability (ΔE < 3 at 8 ± 1°C). During 12 days of grey sea bream storage at 8 ± 1°C, total volatile basic nitrogen increased from 6.24 to 48.13 mg N 100 g−1, pH from 5.90 to 7.06, and total viable count from 3.30 to 5.57 log CFU g−1, supporting progressive freshness loss under the tested conditions. The fish headspace response was consistent with interactions of spoilage volatiles with the hydrated alginate-pigment matrix, while direct pH and NH4OH tests were used as liquid-contact sensitivity assays and the fish-package response was evaluated separately under headspace conditions. RGB-derived HSV Chroma showed stronger negative associations with total volatile basic nitrogen, pH, and total viable count (r = -0.95, -0.94, and -0.94) than Hue (r = -0.53, -0.34, and -0.37). Principal component analysis supported these relationships. This workflow enables rapid, non-destructive freshness screening under the tested refrigerated-storage and ambient-imaging conditions and provides a basis for extension across additional storage scenarios and imaging devices.
Flaxseed mucilage, a polysaccharide‑rich hydrocolloid, is valuable for its thickening, gelling, and stabilizing properties. Conventional hot-water extraction can improve mucilage recovery from flaxseeds but often involves heat-intensive processing and additional downstream recovery steps. We report, for the first time, the use of supercritical carbon dioxide (scCO2)-water binary system to extract flaxseed mucilage at low temperature and directly separate mucilage from residual seeds after extraction. Under the conditions of 225 bar, 55 °C, a flaxseed-to-water ratio of 1:5, 250 rpm stirring, and a 3 h process time, the method yielded 9.49 ± 0.75% mucilage fraction containing 24.0 ± 0.3% protein. FTIR and NMR spectroscopy showed comparable chemical fingerprint profiles for the mucilage recovered from scCO2-water-assisted extraction and that obtained using the conventional method. Furthermore, the scCO2-water-assisted method preserved the key functional properties of flaxseed mucilage, including viscosity, zeta potential, water-holding capacity, and emulsifying activity, which were comparable to those of conventionally extracted mucilage. The recovered mucilage fraction was blended with sodium alginate to form hydrogels, converted into alcogels, and dried using scCO2 at different CO2 flow rates to produce aerogels. The lightweight aerogels retained 9 – 10% of the original alcogel mass and exhibited a minimum linear shrinkage of 15.4%, while scanning electron microscopy revealed a porous nanoscale structure. These flaxseed mucilage-alginate aerogels represent a promising platform for future food applications.
This study aimed to characterize the physical properties and volatile oil absorption capacity (VOAC) of porous corn starch (PCS) and octenylsuccinylated PCS (OS-PCS) and to evaluate their efficiency in encapsulating kaffir lime leaf volatile oil using a simple plating method to enhance oxidative stability. Normal corn starch was hydrolyzed using a mixture of α-amylase and glucoamylase for varying durations (0, 4, 6, 8 and 10 h), and the optimal PCS was subsequently modified by octenylsuccinylation to produce OS-PCS. PCS prepared by 8 h of hydrolysis (PCS-8h) was considered optimal, as it showed the highest VOAC and a favorable pore structure. OS-PCS, namely PCS-8h+OS, exhibited some changes in physical properties, but its VOAC and pore size were comparable to those of PCS-8h. The optimal PCS (PCS-8h) and its octenylsuccinylated derivative (PCS-8h+OS) were used for heat-free simple plating encapsulation of kaffir lime leaf volatile oil at a high liquid-to-powder ratio of 75:100, achieving a 43% oil loading. The bulk volatile oil (control) and both encapsulated samples were stored under accelerated conditions (45°C, 75% relative humidity) for 28 days to evaluate oxidative stability during storage. The volatile oil encapsulated with both PCS-8h and PCS-8h+OS exhibited lower peroxide values and thiobarbituric acid reactive substances levels than the control throughout storage, with no significant difference between the two encapsulated samples at the end of storage. These findings suggest that PCS can serve as an innovative encapsulating material with high oil-loading efficiency for enhancing the oxidative stability of volatile oils during storage without requiring additional octenylsuccinylation.
Extending the shelf life of brown rice (BR) remains a bottleneck issue in the rice processing industry. Flexible brushing is a gentle physical treatment that removes surface bran powder while preserving the bran‑layer structure, representing a promising technique to mitigate brown‑rice quality deterioration. In this study, untreated BR and samples subjected to one (BRO), three (BRT), and five (BRF) times were stored for 60 days at 4 °C and room temperature. We then evaluated comprehensive indices including appearance quality, fatty acid value (FAV), lipase activity, volatile flavor compounds, and lipid composition. The application of flexible brushing significantly enhanced the appearance and cleanliness of brown rice; however, excessive brushing (3-5 times) led to a slight increase in the rate of broken rice and diminished preservation efficacy. After 60 days of storage, the BRO group demonstrated the most effective preservation among all brushing-treated groups: it inhibited the increase in free FAV by 31.80% at room temperature and by 40.74% at 4°C, while lipase activity was reduced by 18.66% and 14.02% under the respective storage conditions, compared to untreated BR. Moreover, integrated lipidomics and flavoromics correlation analyses elucidated the mechanisms underlying flavor deterioration in brown rice. These analyses revealed that free fatty acids, derived from the hydrolysis of glycerolipids and glycerophospholipids followed by autoxidation, were identified as primary precursors of off-flavor compounds. Thus, flexible brushing combined with low-temperature storage has been demonstrated to effectively extend the shelf life of brown rice and mitigate quality deterioration.
Amla fruit is increasingly processed for nutraceutical and functional food applications, yet the mechanical behavior of its tissue remains poorly documented, limiting the design of efficient postharvest equipment. Since physical attributes strongly influence mechanical properties, predictive models offer a promising approach to support equipment engineering. This study characterizes eleven physical properties of amla, including major and minor dimensions, geometric and arithmetic mean diameters, sphericity, apparent density, aspect ratio, surface area, weight, moisture content, and angle of repose, and relates them to three critical mechanical parameters, including cutting resistance, shear resistance, and hardness. One hundred samples for each reference were measured and modeled using Adaptive Boosting (AdaBoost), Ensemble of Decision Trees (EDT), Random Forest (RF), and a Meta-ensemble of Machine Learning (MEML), with hyperparameters optimized by 10-fold cross-validation. For cutting resistance, MEML provided the best prediction, outperforming AB, EDT, and RF. For shear resistance, MEML again excelled, whereas other models achieved moderate accuracy. For hardness, MEML achieved the highest predictive performance among the evaluated models. The findings indicate that MEML can effectively predict amla’s mechanical properties within the scope of the present dataset, providing a potentially useful computational approach to support machinery design. Application to a semi-mechanical seed separator confirmed its practicality, achieving a throughput of 75.98 g/min versus 22.8 g/min manually, with comparable losses. This integration of predictive modeling and prototype design offers a practical pathway to improve postharvest processing efficiency.
This study explored the antioxidative and antidiabetic potential of bioactive peptides derived from Panchali sheep milk fermented with Lacticaseibacillus rhamnosus (M9, MTCC 25516) and Saccharomyces cerevisiae (WBS2A, MG101828). Fermentation was conducted at 30°C, and measurements were taken at 0, 12, 24, 36, and 48 h. Maximum activity was observed at 48 h, including antioxidant activity (ABTS free radical scavenging) of 28.62%, and α-glucosidase and α-amylase inhibition of 71.19% and 65.90%, respectively. Proteolysis was optimized using varying inoculum levels and incubation times, with maximal activity (6.31 mg/mL) attained at 2.5% inoculum after 48 h. Fermented sheep milk notably suppressed LPS-induced cytotoxin and ROS production in RAW 267.4 cells, suggesting anti-inflammatory effects. Structural and molecular changes in proteins were validated using CLSM and FTIR, revealing alterations in the protein networks. SDS-PAGE revealed prominent protein bands between 10-85 kDa, while no bands were detected in permeate samples. In contrast, 2D gel electrophoresis localized 35 distinct protein spots within the 15–70 kDa molecular weight range. Water-soluble extracts were further analyzed using RP-HPLC and MASCOT software, with sequences validated through the BIOPEP database for antioxidant and antidiabetic activity. Notably, molecular docking of the ITMPLW peptide showed a high binding affinity for digestive enzymes, confirming its multifunctional bioactivity. Overall, fermented Panchali sheep milk is a novel source of peptides with strong antioxidant and antidiabetic potential.
Canola (Brassica napus L.) seeds are susceptible to lipid hydrolysis and oxidative deterioration during storage, with quality losses strongly influenced by temperature and moisture conditions. Although commercial storage relies on rapid drying and cooling, transient exposure to elevated temperature or moisture during harvest and pre-storage handling may affect subsequent seed stability. Therefore, this study evaluated infrared (IR) and microwave (MW) pretreatment as a potential pre-storage stabilization approach to improve canola seed quality retention during storage. Dockage-free canola seeds were conditioned to three initial seed moisture contents (4, 8, 14 % wet basis) and stored at controlled storage conditions (5, 20, and 35°C; 35±2 and 85±2 % RH). Seed moisture content, germination, free fatty acid value (FAV), and peroxide value (PV) were analyzed biweekly. Germination and FAV-based safe storage guidelines were developed using thresholds of ≥80% for germination and ≤35 mg KOH/100g for FAV. Seed moisture dynamics were primarily governed by relative humidity (RH), resulting in desorption at 35 % RH and adsorption at 85 % RH. FAV and PV increased during storage, governed by high temperature, high RH, and high initial seed moisture. Compared to the control, IR and MW improved storage stability by reducing the quality deterioration across all conditions. At week 12, PV decreased from 3.06±0.05 meq O2/kg in the control to 1.91±0.08 (IR) and 1.94±0.01 meq O2/kg (MW). Germination declined during storage, but IR and MW retained higher viability than the control, under harsh conditions (35°C and 85±2 % RH), where germination was 68 % (IR), 65 % (MW), and 53 % (control). The safe storage maps integrate germination and FAV threshold-based outcomes across temperature, relative humidity, and initial seed moisture, providing a visual representation of storage stability limits. These findings suggest that IR and MW pretreatment can be a practical stabilization technique to improve canola seed quality.
A green analytical method based on a terpene-derived deep eutectic solvent (DES) was developed for the simultaneous extraction of aflatoxins (AFB1, AFB2, AFG1, AFG2) and citrinin (CIT) from colored and white rice, followed by ultra-high-performance liquid chromatography with fluorescence detection (UHPLC-FLD) Among the screened terpene-based DES systems, borneol: menthol (1:3) exhibited superior extraction efficiency and was selected for DES-based liquid–liquid microextraction prior to UHPLC-FLD analysis. Key extraction parameters were optimized using response surface methodology, resulting in optimal conditions of 1.5 mL sample extract, 250 µL DES, and 7.3 M KOH. The method showed excellent linearity (R² ≥ 0.997), low limits of detection (0.11–0.37 µg/kg for aflatoxins and 7.66–8.27 µg/kg for CIT), low limits of quantification (0.35–1.24 µg/kg for aflatoxins and 25.54–27.56 µg/kg for CIT), satisfactory recoveries (80%–110%), and acceptable precision (RSDr and RSDwr < 20%). Application to 80 commercial rice samples revealed low AFB1 contamination, while AFB2, AFG1, AFG2, and CIT were not detected. The environmental sustainability and practical applicability of the method were supported by AGREE and BAGI scores of 0.55 and 67.5, respectively. Overall, the proposed DES-based microextraction method provides an environmentally sustainable and practical approach for the simultaneous extraction of aflatoxins and CIT from rice prior to their chromatographic determination.
As a major by-product yielded during Camellia oleifera oil pressing, Camellia oleifera seed cake (CSC) exhibits immense potential for high-value comprehensive utilization. In this study, we successfully isolated and purified a neutral polysaccharide (CP-1) from CSC, further elucidated its structural characteristics, and examined its in vitro biological functions. The purified fraction CP-1 had a purity of 93.62 ± 0.25% and a molecular weight of 37.58 kDa, with glucose and galactose as its monosaccharide components. After analysis of FT-IR, NMR spectra, and molecular structure, CP‑1 possessed a main chain consisting of →4)-β‑D‑Glcp‑(1→, where →4,6)-α‑D‑Glcp residues act as branching points along the backbone, and its side chains were composed of α‑D‑Galp moieties. CP-1 also exhibited good scavenging ability in a dose-dependent manner. At a concentration of 4 mg/mL, the DPPH·, hydroxyl, and superoxide anion radical scavenging activities, as well as the total antioxidant capacity, were 82.01 ± 0.97%, 70.33 ± 1.47%, 26.47 ± 2.48%, and 0.015 ± 0.005 U/g, respectively. This study identifies a new candidate natural antioxidant with certain potential for industrial development that has application prospects in human edible products and livestock feed formulations.
A comprehensive multi-parameter safety and nutritional investigation was conducted on twenty-two commercial instant noodle samples, collected from retail markets and supermarkets in Dhaka, Bangladesh. Moisture (3.50 - 11.40%) and ash (1.71 - 7.06%) contents were determined as compositional and regulatory descriptors of the product matrix; one cup noodle returned a composite moisture value above the Codex maximum for fried instant noodle blocks (10%), although the analyzed portion included the seasoning and vegetable sachets and is therefore not directly comparable with that noodle-block specification. Soluble dietary fiber ranged from 4.80 to 13.93 g/100 g in fifteen samples. Sodium benzoate was detected in all fifteen analyzed samples at 8.96 - 24.36 μg/g, well below the Bangladesh Standards and Testing Institution (BSTI) limit of 150 mg/kg. Acrylamide was detected in sixteen of eighteen samples at 17.34 - 174.50 μg/kg by gas chromatography with electron capture detection (GC-ECD), the first such data for commercial noodles from Bangladesh. Thirteen potentially toxic trace elements were quantified by inductively coupled plasma mass spectrometry (ICP-MS) in twelve samples; lead (2.11 - 11.61 mg/kg) exceeded the Codex Alimentarius cereal limit (0.2 mg/kg) in all twelve samples and the BSTI limit (2 mg/kg) in nine. Inter-element correlation resolved two independent contamination signatures, a strongly co-varying Cr-Mn-Co-Ni-Cu-V group (r = 0.98 - 0.99) and a separate Pb-Zn-Cd group, indicating that lead enters by a route independent of the flour and equipment-derived elements. Dietary risk assessment using the USEPA framework showed the non-carcinogenic Hazard Index (HI) ranged from 2.86 to 10.10 for adults, exceeding unity in every sample, with arsenic and lead dominant; non-essential elements alone accounted for 52.7 - 87.9% of HI and exceeded unity without any contribution from essential elements. A consumer-group sensitivity analysis raised HI to 6.86 - 24.25 for school-age children and 13.72 - 48.50 for high-consuming children. Arsenic was determined as total arsenic and was not speciated, so carcinogenic risk was estimated as a conservative screening scenario in which the whole of the measured total arsenic is assumed to be inorganic arsenic. On that assumption, carcinogenic risk from dietary arsenic (2.52 × 10-4 - 5.32 × 10-4 for adults) exceeded the USEPA upper bound (10-4) in all samples, and life-stage-integrated lifetime risk reached 1.60 × 10-3. These findings indicate widespread potentially toxic trace element contamination posing a significant non-carcinogenic risk to regular consumers and, conditional on the inorganic-arsenic screening assumption stated above, a carcinogenic risk that arsenic speciation would be required to confirm, and they call for urgent regulatory enforcement and mandatory pre-market quality control.
Functional Flours and Chemically Modified Starches (FF&CMS) are commonly used as texturizers in food. Their performance is typically measured by the Swelling Power (SP), the ratio of gelatinized FF&CMS weight to the original weight; and the Solubility (SOL), the ratio of the continuous phase fluid of FF&CMS weight to the original weight. However, these methods do not fully capture the starch's effectiveness or its volume ratio in the product. This study explores these limitations by using various ingredients: Functional Flour (FF), Waxy Wheat Flour (WxF), Waxy Wheat Starch (WxS) and Chemically Modified Wheat Starch (CMS) at concentrations of 4%, 6% and 8% for FF and 4% for WxF, WxS, CMS, used as texturizers in a sauce preparation (% on wb). Particle size distribution Rheological measurement, microscopy, and a revised Swelling Power termed Water Holding Ratio (WHR) were used to assess the actual starch volume contribution were used to better understand the functional properties of flours and starches. Results indicate that SP should be adjusted based on input variables such as starch content and density. While the initial SP calculation does not allow comparison across different concentrations, the WHR provides a more accurate method for comparing functional ingredients. It also allows the Volume Fraction to be calculated. This method can be directly applied to optimize ingredient dosage and assess product stability and consistency.
Non-thermal processing technologies are increasingly explored to modulate the physicochemical properties and functionality of fermented dairy products while limiting thermal stress. In this work, ultrasound-assisted fermentation was examined in camel, goat, and cow milks. Four treatment conditions were studied for each species: untreated control, ultrasound treatment before fermentation, after fermentation, and a combined treatment. Fermentation and ultrasound-induced changes in pH, electrical conductivity, total soluble solids (°Brix), and color parameters were evaluated. Mineral composition (Ca, Mg, K, Na, Fe, Zn, Cu, Mn) was quantified by Atomic Absorption Spectroscopy. Multivariate analyses (HCA, PCA) were performed to identify treatment and species-dependent patterns. Ultrasound treatment significantly modified physicochemical behavior and mineral profiles in a matrix-dependent manner, inducing species-dependent changes in total soluble solids (from -7.2 % to +5.3 %) and electrical conductivity (up to -8.0 % compared to controls). Color attributes were moderately affected, with slight variations in Whiteness Index (±3.3 %), particularly in camel milk. Variations in Ca, Mg, and Na contributed strongly to the differentiation of camel milk samples from goat and cow milk, whereas Zn and Cu distinguished treated and untreated camel milk samples in the multivariate space. Principal Component Analysis revealed a clear separation of fermented milks primarily driven by milk type. Camel milk displayed a distinct mineral profile, while ultrasound treatments led to distinct multivariate shifts. These findings highlight ultrasound as a promising non-thermal approach that may improve physicochemical and processing-related properties of non-bovine fermented milks.
Polysaccharides have become a research hotspot due to their diverse biological activities. Ultrasound-assisted aqueous two-phase extraction was employed for the isolation of polysaccharides from walnut meal in the present study. The optimal extraction parameters were identified via single-factor and response surface optimization experiments, with the yield of crude walnut meal polysaccharides (WMP) reaching 3.62 ± 0.15%.Following separation and purification, two WMP fractions (WMP-3 and WMP-3a) were selected for subsequent experimental investigations. The results of various assays demonstrated that polysaccharides derived from walnut meal exhibit favorable antioxidant, hypoglycemic and hypolipidemic activities. Structural characterization assays revealed that WMP-3a is a highly homogeneous acidic polysaccharide with a weight-average molecular weight (Mw) of 80.6 kDa. This polysaccharide exhibits favorable thermal stability at 200°C and an amorphous structure. Through monosaccharide composition analysis, methylation analysis, and nuclear magnetic resonance (NMR) analysis, WMP-3a is mainly composed of →3)-β-D-Galp-(1→, →6)-β-D-Galp-(1→ and →4)-β-D-GlcpA-(1→ residues, with →3,6)-β-D-Galp-(1→ as the major branching site. Side chains are composed of α-L-arabinofuranose, α-L-rhamnopyranose and terminal galactose residues. These structural features are responsible for the diverse biological activities of walnut meal polysaccharides, thereby providing a theoretical foundation for their further development and utilization.
Currently, by-products from the lentil processing industry, mainly composed of hulls, germ, and fragmented cotyledons, are wasted or partially used in the feed industry. This study aimed to develop wafer sheets using 100% green lentil flour (LF) and 100% green lentil waste flour (LW). Both flours were first characterised in terms of chemical composition, physical, thermal, and functional properties. Two wafer formulations (% w/w) were developed using: LF or LW (26.6%; 23.9%), water (39%; 45%), sugar (12.6%; 12.3%), eggs (11.7%; 10.5%), oil (9.2%; 8.8%), salt (0.2%), vanilla flavour (0.4%). The wafer sheets (LFW and LWW) were analysed for chemical-physical, nutritional (including estimated glycemic index, anti-nutritional factors), and mechanical properties. LF and LW showed excellent nutritional profiles, particularly low glycaemic indices (45.9 and 43.7), high protein content (28.02% and 24.72%), and high fibre content (22.36% and 34.55%), respectively. LW exhibited significantly higher WHC and OHC values (p ≤ 0.05), whereas LF showed a significantly greater enthalpy change (ΔH) during starch gelatinisation. Moisture content and pH of the wafer sheet were influenced by flour type, while the water activity was similar and low (0.31-0.34). Nutritionally, LW Wafer had significantly lower total starch content than LFW. The hardness values were lower in LW wafer sheets due to the higher fibre and moisture contents. All samples contained protease inhibitors, proteinaceous in nature, very low haemagglutination activity, and reduced phytic acid levels in baked products compared to flours. Overall, the findings highlight the promising potential of these lentil-derived flours for use in the bakery sector.
Electrical heating methods are increasingly recognized as efficient alternatives to conventional thermal processing, although their effectiveness depends on process control and product characteristics. This study compared ohmic heating (OH), induction heating (IH), and electric coil heating (ECH) for cow milk processing, evaluating heating behavior, energy consumption, physicochemical changes, and microbial quality. OH achieved the fastest heating, reaching 90°C in 17 min (4.70°C/min), followed by IH (22 min; 4.14°C/min) and ECH (57 min; 1.39°C/min). The superior performance of OH was attributed to volumetric heat generation driven by electrical conductivity, enabling rapid and uniform temperature rise. In contrast, ECH exhibited the highest energy consumption (0.57 kWh) compared to IH (0.24 kWh) and OH (0.19 kWh) due to surface-mediated heat transfer. OH minimized compositional changes in fat, protein, and lactose and better-preserved color (ΔE = 0.79), whereas ECH resulted in significant concentration-dependent changes (ΔE = 4.65). Microbial inactivation was most effective in OH-treated milk, as indicated by the lowest SPC and the highest methylene blue reduction time. FTIR analysis revealed minimal structural modifications in proteins and lipids under OH conditions compared to surface-based heating. Sensory evaluation further confirmed superior flavour, texture, and overall acceptability of OH-treated milk. These findings demonstrate that OH, particularly under optimized electrical conditions, offers a scalable and energy-efficient approach for dairy processing while enhancing retention of product quality.
Ensuring the viability of probiotic microorganisms during food processing, storage, and gastrointestinal transit remains a major challenge in food production. Encapsulation and coating methods have been developed to protect probiotics from these adverse conditions and enhance targeted delivery. Quince Seed Mucilage (QSM) is a plant-derived, polysaccharide-rich mucilage with high swelling capacity, biocompatibility, and responsiveness to pH and salt concentration, making it a promising protective matrix. This study investigated QSM as a potential smart coating material with pH_responsive properties for two lactic acid bacteria (LAB) strains: Lactobacillus plantarum MT4680 and Pediococcus pentosus M4336 using freeze-drying as a widely applied food-processing technique. Cell survivability and powder characteristics were evaluated for formulations containing QSM, either alone or combined with 15% skim milk. The most effective formulations were further assessed under simulated gastrointestinal conditions using the INFOGEST digestion model. QSM demonstrated notable cryoprotective activity during freeze-drying with the highest viability observed for 1% QSM combined with 15% skim milk (94 ± 17% immediately after freeze-drying and 91 ± 14% after one month of storage at 4°C). In comparison, survival rates for 1% QSM or 15% skim milk alone were significantly lower as evidenced by decreased viability during storage. Under simulated gastrointestinal conditions, QSM-containing formulations provided superior protection, with minimal log reductions of - 0.52 ± 0.24 in 1% QSM and -0.62 ± 0.14 in 1% QSM + 15% skim milk, representing over 100-fold higher fold cell protection than the uncoated cells. Rheological analysis demonstrated weak-gel behaviour and marked pH-dependent changes in the viscoelastic properties of QSM, supporting its potential as a smart coating material. These results demonstrate QSM’s effectiveness in preserving probiotic viability and reproductive capacity, highlighting its potential as a natural, biocompatible coating material for functional food application.
Conventional rice soaking is a time-consuming process that limits processing efficiency and increases energy consumption, highlighting the need for rapid and sustainable hydration technologies. Although ultrasound and weakly alkaline electrolyzed water (WAEW) have individually been shown to enhance rice hydration, their combined effects on hydration kinetics, starch structural evolution, and rice quality remain unclear. This study investigated the effects of ultrasound-assisted soaking in WAEW (UA-WAEW) on the hydration kinetics, starch structural characteristics, and quality attributes of polished rice. Peleg model prediction indicated that the optimized UA-WAEW treatment could achieve a hydration level comparable to that of conventional distilled water (DW) soaking for 30 min in approximately 12.5 min. Among the evaluated conditions, treatment with 28 kHz ultrasound combined with WAEW at pH 8.5 or 10.0 for 15 min provided performance comparable to that of conventional DW soaking for 30 min and was identified as the optimal processing condition, reducing the experimental soaking time by 50%. Structural analyses revealed enhanced hydrogen-bonding interactions while preserving the primary chemical structure of starch. Increasing WAEW pH gradually decreased starch relative crystallinity and gelatinization enthalpy, whereas gelatinization temperatures remained largely unchanged. Scanning electron microscopy further revealed the formation of surface pores and microcracks, facilitating water penetration into the rice kernels. Importantly, rice treated under the optimized conditions exhibited cooking performance and textural properties comparable to those of conventionally soaked rice. Overall, UA-WAEW pretreatment represents a promising strategy for accelerating rice hydration while maintaining product quality, with potential application in industrial rice processing.
Caesalpinia sappan (red sappan wood) is a rich source of phenolic compounds with significant antioxidant potential; however, efficient extraction and stabilization remain challenging. This study compared maceration (MA), microwave-assisted extraction (MWE) and ultrasound-assisted extraction (USE) for phenolic compound extraction and the extracts were encapsulated to enhance bioaccessibility of phenolic compounds. USE produced significantly higher (p < 0.05) total phenolic content (87.67 ± 1.37 mg GAE/g extract), total flavonoid content (41.57 ± 0.70 mg QE/g extract), yielding around a 1.6-1.7-fold higher antioxidant activity across DPPH, ABTS and FRAP assays compared to maceration and microwave-assisted extraction as determined by DPPH (61.46 ± 1.06 mg QE/g extract), ABTS (68.27 ± 0.81 mg QE/g extract), and FRAP (79.2 ± 0.6 μmoL Fe2+/g extract) assays. The enhanced extraction efficiency may be attributed to acoustic cavitation, which is reported to facilitate cell disruption and mass transfer. LC-MS/MS analysis tentatively identified the presence of key phenolic constituents. The optimized extract was microencapsulated using maltodextrin, β-cyclodextrin, and locust bean gum via the freeze-drying method. Among the carriers, β-cyclodextrin exhibited the highest encapsulation efficiency (88.54%). Structural characterisation (FT-IR, XRD, and FE-SEM) confirmed successful encapsulation and interactions between core and wall materials. In vitro gastrointestinal digestion revealed improved solubility with maltodextrin and enhanced intestinal retention with β-cyclodextrin (67.60%). These findings demonstrate that USE is a promising green technique for efficient extraction of phenolic compounds while microencapsulation further enhances their bioaccessibility, providing a basis for further studies on functional food applications.
Escalating global challenges related to environmental pollution, plastic-based food packaging, and food waste have intensified the search for sustainable biopolymer alternatives. Algae and their derivatives have emerged as promising candidates for developing edible films and coatings owing to their inherent biodegradability, excellent film-forming capability, and diverse bioactive properties. Algae-derived matrices have demonstrated strong efficacy in enhancing food preservation, extending shelf life, and maintaining product quality across diverse sectors, including fruits, vegetables, dairy, and meat. Moreover, the abundance, renewability, and non-toxic nature of algal polysaccharides position them as highly sustainable alternatives to conventional plastic-based materials. In the recent past, algae-based bio-based films have been frequently used as a sustainable, suitable, and economical option for packaging in the food or allied sectors. The aim of this study compiles latest research breakthroughs in the formulation and application of algae-based edible films, emphasizing their physicochemical, mechanical, and functional properties, including antioxidant and antimicrobial activities. In addition, briefly covers the market viability by analyzing consumer perception, market intelligence, cost, and SWOT analysis. Furthermore, safety and toxicological concerns, legal challenges, sensory issues, and research gaps and scientific limitations are also covered.
