ABSTRACT Large‐scale micronutrient fortification of staple foods is a crucial public health intervention for addressing micronutrient malnutrition in population. Governments across the world are increasingly turning toward rice fortification as an affordable and widespread solution to this global health challenge. The micronutrients are infused into the fortified rice kernel, which is blended into the normal milled rice, to make the fortified rice. The aim of this study was to evaluate and optimize particle mixing dynamics to ensure uniform blending in a rotary drum blender used for fortified rice production. A single‐fluid level‐set computational fluid dynamics model with granular rheology was used to simulate the dense granular fortified rice flow within a horizontal drum. An advection–diffusion‐segregation (ADS) scalar transport model was coupled one‐way with the flow field to predict segregation index evolution during blending. The combined effect of rotational speed (2–20 rpm), filling degree (5%–40%) and size ratio (0.0028–0.0042) on flow behavior (dynamic angle of repose, active‐layer thickness, and Froude number) of the grains and FRK segregation index (SI). The results showed that flow transitioned from rolling to cascading as rotational speed increased. The ADS model showed that filling degree was a key factor for segregation control. Optimization results indicated that a rotational speed of 9.93 rpm, a filling degree of 21.45%, and a size ratio of 0.0028 provided the lowest predicted segregation tendency (segregation index of 0.016). The results demonstrate that controlled operation within the rolling regime is critical for achieving uniform mixing in fortified rice production.
ABSTRACT Pomelo ( Citrus grandis ) is widely recognized as the largest citrus variety rich in beneficial health components; however, its seasonal availability limits marketability, necessitating value addition. In the present work, processing conditions for developing a protein‐enriched spray‐dried pomelo juice powder were optimized using central composite rotatable design. The study investigates the effect of independent variables, including juice (70%–85%), maltodextrin (2.00%–7.00%), and whey protein isolates (2.00%–7.00%), on dependent variables like moisture content, color value, and DPPH free radical scavenging activity. The optimum process conditions obtained using the desirability function approach were 85% juice content, 5.68% maltodextrin, and 2.72% whey protein isolate. A storage study of the optimized formulation was carried out for 105 days under two storage conditions (air‐tight container and Al‐LDPE pouches), demonstrating that the air‐tight container provided better storage stability than the Al‐LDPE pouches under the given storage conditions by preventing moisture ingress. The water activity of the stored samples did not exceed 0.61, and no observable growth in total plate count or total yeast and mold count was observed. However, Al‐LDPE pouches exhibited caking from the 45th day of storage, leading to deterioration in physicochemical properties and acceptability. The spray‐dried pomelo juice powder enriched with protein is a novel product, which has the potential to be further utilized for the development of value‐added products.
ABSTRACT Research on the effect of co‐additives on starch gelatinization is limited, and a comprehensive model for simulating the gelatinization process is currently lacking. In this study, the effects of polyacid/polyol systems, including succinic acid/diethylene glycol (S/D), adipic acid/triethylene glycol (A/T), and citric acid/poly(ethylene glycol) (C/P), with varied weight ratios at pH 7 and with varied pH values at a fixed weight ratio of 20/5 on maize starch (MS) gelatinization were studied by rapid viscosity analysis. The results showed that the polyacid/polyol systems at a weight ratio of 20/5 produced a pronounced non‐linear effect on pasting behavior, increasing the pasting temperature ( T paste ) from 76.3°C (MS) to 81.5°C (MS/S20D5) at pH 7. At pH 6, the effect of MS/S20D5 was most pronounced, with T paste reaching 82.4°C and the breakdown and setback viscosity values minimized to 652 and 987 cP, respectively. The pasting, breakdown, and setback parts of the starch/polyacid/polyol pasting profile were effectively described by the modified Hill equation, the Gompertz equation, and the Gompertz equation, respectively (R 2 = 0.9692–0.9999). Kinetic parameters derived from the model revealed that polyacid/polyol co‐additives enhanced the thermal stability and inhibited the retrogradation of maize starch paste. The established model provides a comprehensive tool for describing starch gelatinization in the presence of additives.
ABSTRACT Proteins derived from underutilized plant resources are gaining increasing attention as sustainable alternatives for functional food systems. In this study, proteins from baobab ( Adansonia digitata L.) fruit seeds were isolated and systematically fractionated to elucidate their structure–function relationships. A protein isolate was obtained from defatted baobab seed flour with a yield of 50.40% and high protein purity (89%). A separate sequential extraction of the same defatted flour generated four classical seed protein fractions, namely albumin, globulin, glutelin, and prolamin, which were comprehensively characterized for physicochemical, thermal, and functional properties. Distinct apparent isoelectric points (ca. pH 3.5–6.0) were associated with characteristic pH‐dependent aggregation and solubility behavior. The protein isolate exhibited minimum solubility (ca. 45%) near pH 4 and maximum solubility of ca. 90% under alkaline conditions, reflecting charge‐regulated intermolecular interactions. Differential scanning calorimetry revealed pronounced differences in thermal stability among fractions, with denaturation temperatures ranging from 74.48°C (albumin) to 106°C (prolamin), while the isolate showed the highest stability ( T d = 116.23°C). Functional analyses demonstrated strong interfacial and hydration properties. The isolate exhibited the highest emulsifying activity (69.3%), foaming capacity (68.10%), water absorption capacity (142%), and oil absorption capacity (62.51%), indicating favorable interfacial and hydration behavior. Amino acid profiling revealed a nutritionally favorable composition, particularly a high lysine content (59.10 mg g −1 protein), which is advantageous for complementing lysine‐deficient cereal proteins. Collectively, these results demonstrate that baobab seed proteins combine favorable nutritional quality with desirable techno‐functional attributes, highlighting their potential as multifunctional ingredients for plant‐based food formulations.
ABSTRACT This study aimed to prepare and identify antioxidant peptides derived from cottonseed protein concentrate and investigate their antioxidant activity and potential molecular interactions through integrated experimental and computational approaches. The results showed that the fraction permeating through a < 3 kDa ultrafiltration membrane exhibited the strongest scavenging activities against 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radicals, 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) radical cations (ABTS• + ), and hydroxyl radicals, and was relatively enriched in aromatic and certain hydrophobic amino acids. A total of 4064 peptide sequences were identified in this fraction by liquid chromatography–tandem mass spectrometry (LC–MS/MS). Most identified peptides consisted of 7–18 amino acid residues and had theoretical molecular masses mainly distributed between 800 and 2000 Da. Sequential in silico screening based on molecular mass, predicted bioactivity, antioxidant potential, toxicity, allergenicity, solubility, and potential novelty narrowed 4064 identified peptides to three candidates: DWYKGPT, GYDGWKPE, and DDPYYRL. In vitro antioxidant assays demonstrated that all three synthetic peptides exhibited concentration‐dependent radical‐scavenging activities. Their antioxidant capacities were ranked as follows: DDPYYRL > DWYKGPT > GYDGWKPE. At a concentration of 5 mg/mL, DDPYYRL showed scavenging rates of 82.17%, 84.93%, and 79.70% against DPPH radicals, ABTS• + radicals, and hydroxyl radicals, respectively, with corresponding IC 50 values of 1.37, 1.00 and 1.75 mg/mL. Exploratory molecular docking predicted possible interactions of DWYKGPT, GYDGWKPE, and DDPYYRL with the Keap1 Kelch domain, with AutoDock Vina docking scores of −8.644, −9.288, and −9.047 kcal/mol, respectively. The predicted poses involved residues within the Nrf2‐binding region, including Arg380, Arg415, and Arg483. These computational results provide structural hypotheses for possible peptide–Keap1 interactions and require validation by biophysical and cellular experiments. Overall, cottonseed protein concentrate represents a promising source of natural antioxidant peptides, and DDPYYRL may serve as a candidate peptide for further investigation of cellular antioxidant activity and functional food applications.
