In the context of promoting circular economy and zero waste strategies in the food industry, valorization of food by-products into new food ingredients is a promising approach to enhance sustainable development. Chrysanthemum (Chrysanthemum indicum L.) tea residue (CTR), a by-product that is often discarded after extraction, contained high levels of dietary fiber and phenolic compounds. This study investigated the potential use of CTR powder as a functional ingredient in the production of cookies by partially replacing wheat flour at levels of 0, 2.5, 5, 7.5 and 10%. Chemical composition, antioxidant capacity, instrumental color, textural and sensory properties of the fortified cookie samples were determined and compared. CTR powder exhibited significantly higher protein, lipid, ash, dietary fiber and phenolic contents than wheat flour. The antioxidant capacities of CTR powder measured by DPPH and FRAP assays were 46.5 and 48.1 times higher, respectively, than those of wheat flour. Cookies supplemented with CTR showed a marked enhancement in dietary fiber and antioxidant contents. At a 10% replacement level, the antioxidant capacities of cookies evaluated by DPPH and FRAP assays increased by 4.9 and 3.1 times, respectively, compared to those of the control. However, high CTR levels also resulted in dark color, firm texture, and decreased flavor and aroma scores. Cookies supplemented with 7.5% CTR powder had high dietary fiber content and antioxidant activity with an acceptable sensory score. These findings suggest that CTR powder is a promising ingredient for partial replacement of wheat flour in the making of dietary fiber - and antioxidant - enriched cookies.
This study aimed to evaluate the factors influencing the extraction of antioxidant compounds from Bambusa blumeana leaves. Bambusa blumeana is a bamboo species widely distributed in Vietnam and traditionally used in folk medicine. The maceration method was applied with seven investigated factors, including raw material pretreatment, drying temperature, particle size, extraction solvent, solid-to-solvent ratio, extraction temperature, and extraction time. The results revealed that three factors-leaf drying temperature, extraction temperature, and extraction time-simultaneously had significant effects on total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity. The optimal extraction conditions were identified as drying leaves at 56.06°C, followed by extraction at 80°C for 3.15 h. The extract obtained from B. blumeana contained TPC of 1808.00±34.00 mg GAE/100 g DW (dry weight), IC₅₀ DPPH of 80±10 µg/mL. The presence of flavonoid compounds such as Schaftoside, Luteolin-6-Cglucosyl-2″-O-rhamnoside, Orientin/Isoorientin, Apigenin-6-C-glucosyl-2″-Orhamnoside, and Vitexin/Isovitexin indicates that B. blumeana is rich in flavonoids, particularly flavones, which exhibit strong antioxidant activity. These findings highlight the potential of this bamboo species in the development of functional foods and natural pharmaceutical products. This study provided a foundation for further in-depth analyses of the chemical composition, biological activities, and practical applications of B. blumeana in the food industry.
This study evaluated the feasibility of extracting L-citrulline from watermelon rind juice using nanofiltration under varying operating pressures from 10 to 40 bar. A nanofiltration membrane DK2540F30 with an active filtration area of 2.6 m² and a fully recirculating feed mode was utilized. The effect of pressure was discovered by monitoring the permeate fluxes of pretreated watermelon rind juice in comparison to that of pure water. Simultaneously, the selective separation of L-citrulline and D-glucose in the permeate was also investigated. The permeate flux of pure water demonstrated a linear correlation with the applied pressure within the range of 10 to 40 bar, whereas the flux behavior of the pretreated watermelon rind juice displayed a non-linear response under the same conditions. The optimal operating pressure was determined to be 35 bar, at which the membrane flux achieved its peak value of 30.00 L.m- ².h - ¹, and a significant rejection rate between L-citrulline (-172.26%) and D-glucose (48.43%) was observed. Membrane fouling was also found at this particular pressure as indicated by a pronounced reduction in permeate flux within the first 5 min, followed by a gradual and sustained decline over time. This reduction was mainly associated with a pronounced rise in fouling resistance, which nearly doubled within the first 9 min and was followed by a gradual increase until the 12-minute mark. A pronounced disparity in rejection rates was observed between Lcitrulline (-172.26%) and D-glucose (48.43%). These findings highlight the capability of nanofiltration as an innovative separation approach for the efficient extraction of Lcitrulline from watermelon rind juice.
Moringa oleifera seed oil (MOSO) is widely used in the food, health, beauty product and perfume industries. MOSO has a very high price on the world market, making MOSO a target for adulteration practices. Adulteration can have serious consequences for both consumers and the food industry. Consumers may face health risks such as foodborne diseases and chronic health conditions, along with a decline in confidence in the food system. Meanwhile, the industry may suffer from a damaged reputation, monetary losses, and potential legal action. The objective of this study was to employ Fourier transform infrared spectroscopy (FTIR) in combination with chemometrics of pattern recognition and multivariate calibrations for the discrimination and quantification of palm oil (PO) as an adulterant in MOSO. FTIR spectra of authentic MOSO, PO, and the mixture of MOSO -PO were subjected to an FTIR spectrophotometer. Discriminant analysis could successfully classify MOSO adulterated with PO. Furthermore, the partial least squares (PLS) model successfully correlates the actual values of PO as an adulterant and FTIR predicted values with a coefficient of determination (R2 ) of > 0.99. In addition, the precision of the developed method is acceptable since the errors in calibration and validation models are low. Thus, the combination of FTIR and multivariate calibration could be an effective method for authentication of MOSO from PO with acceptable accuracy and precision.
Foam-mat drying is a promising method to convert viscous banana puree into instant powder while preserving color and functional properties. This study evaluated the effects of whey protein concentrate (WPC; 2.5, 5.0, 7.5 and 10.0% w/w) on foam characteristics, powder physical properties, color, water-holding capacity (WHC) and microstructure of tongka langit (Musa troglodytarum) banana powder. Foams were whipped and dried under controlled conditions (60°C for 6 h); foam density and expansion, powder bulk density, WHC, CIE L*a*b* colour, and microstructure (SEM at 100× and 5000×) were determined. Increasing WPC from 2.5 to 5.0% greatly improved foam expansion (260.0 to 611.1%) and reduced foam density (0.440 to 0.203 g/mL), with no further significant foam changes at higher WPC. Bulk density increased significantly with WPC (0.523 to 0.635 g/mL). WHC peaked at 5.0% WPC (130.7%) and decreased at 7.5–10.0% (107.9% and 86.9%, respectively). Color lightness (L*) increased while a* and b* decreased with higher WPC. SEM revealed that low-WPC powders retained rough, porous particle surfaces and open agglomerates, whereas high-WPC powders exhibited smoother, proteincoated and bridged particles with reduced interstitial porosity, microstructural changes that explain the observed rises in bulk density and the decline in WHC at higher WPC. Overall, 5% WPC provided the best compromise between foamability, hydration functionality and powder structure for producing rehydratable tongka langit banana powder. Future work should quantify rehydration kinetics, pigment retention and sensory acceptance during storage.
