This study examined the use of fluorescence and reflectance imaging to characterize twelve variety–grade groups representing seven Indonesian cured tobacco varieties. Images acquired under 365 nm ultraviolet and 420 nm violet excitation were compared with white-light reflectance images using color and texture features. Separate excitation–emission matrix spectroscopy and chlorophyll measurements provided complementary spectral and compositional information. Fluorescence regions were used to investigate the potential contributions of pigments and phenolic compounds. Optical characteristics differed among the sampled groups, and Gayo A had the highest reported chlorophyll reference concentration. Exploratory principal component analysis showed more distinct visual grouping for several variety–grade combinations under fluorescence excitation, although some groups overlapped. The first two principal components explained 81.72
Solid-state fermentation (SSF) is a promising bioprocessing strategy for improving cereal nutrition, sensory characteristics and functionality. This study investigated the effects of 48 h SSF using mono-cultures of Lactiplantibacillus plantarum and Rhizopus oligosporus, and their co-culture, on the microstructural, molecular, crystalline, and techno-functional properties of oat flour. Fermentation promoted substantial microbial growth and acidification in all systems, accompanied by extensive matrix disruption, altered post-milling particle-size distributions, loss of starch birefringence, and increased surface erosion. X-ray diffraction and Fourier-transform infrared spectroscopy revealed significant reductions in starch crystallinity and short-range molecular order, while protein secondary structure was largely unaffected. These structural changes coincided with marked functional responses. Water absorption increased significantly, particularly in fungal-containing systems, whereas water solubility remained largely unchanged. Rapid Visco Analyzer testing showed reduced trough, final, and setback viscosities together with increased breakdown viscosity, indicating reduced paste stability and short-term starch reassociation during cooling. Differential scanning calorimetry showed increased starch gelatinisation temperatures despite reduced crystallinity, indicating that starch structural order and thermal stability responded differently to SSF. Across the structural and techno-functional parameters examined, responses varied among SSF systems, with fungal-containing systems generally exhibiting greater matrix modification than the Lp. plantarum mono-culture under their respective fermentation conditions. These findings identify associations between SSF-induced structural modification and techno-functional behaviour, linking fermentation-associated alterations in oat microstructure to ingredient performance and demonstrating the potential of SSF as a targeted strategy for tailoring oat functionality for diverse food applications.
This study investigates the use of enzymatic treatment to develop Pickering-type particle emulsifiers from beer byproducts with enhanced emulsifying properties. Food-grade Pickering stabilizers were obtained from beer bagasse through treatment with Viscozyme L (a blend of hydrolytic enzymes), which led to reduced particle size, changes in wettability, and enhanced interaction with the oil–water interface. Particles obtained after enzymatic treatment of beer bagasse were characterized in terms of composition and physicochemical properties. Subsequently, O/W Pickering emulsions were formulated through high-speed homogenization and high-pressure homogenization, at concentrations ranging from 0.5 to 5
Rising sugar concentrations in grape must due to climate change are associated with higher ethanol levels and potential imbalances in wine aroma. Sequential fermentation with non-Saccharomyces yeasts followed by Saccharomyces cerevisiae represents a promising strategy to enhance aroma complexity and partially redirect carbon metabolism away from ethanol production. However, interactions between yeast species may affect fermentation outcomes. This study evaluated Metschnikowia pulcherrima immobilized on fungal pellets (biocapsules) in sequential fermentation with S. cerevisiae, aiming to modulate the aroma and sensory profile of Pedro Ximénez wine while limiting yeast interactions through removal of the immobilized yeast before S. cerevisiae inoculation. Three treatments were compared: spontaneous fermentation as control, sequential fermentation with free cells, and sequential fermentation with immobilized cells. Ethanol was slightly lower in the immobilized system (13.3
Flaxseed oil is rich in α-linolenic acid but is highly susceptible to oxidation, which limits its application in functional food systems. Although proteins are widely used as natural emulsifiers for nanoemulsion fabrication, protein-stabilized systems may exhibit limited stability under environmental and gastrointestinal stresses. This study aimed to fabricate flaxseed oil nanoemulsions stabilized by flaxseed protein-dextran (FP-DT) complexes and evaluate their physicochemical, environmental, oxidative, and gastrointestinal stability, while elucidating the underlying molecular interactions. Structural characterization results demonstrated that FP and DT were successfully covalently conjugated, accompanied by conformational changes in the protein structure. Compared with FP, FP-DT significantly improved the emulsifying stability index and emulsifying stability index by 19.67
