The prospect of sustainable cocoa production is under threat by climate change and land degradation. Consequently, food manufacturers are looking for alternatives. Brewers′ spent grain (BSG) and cocoa husks are emerging as an upcycled food waste stream for the production of sustainable cocoa replacers. The aim of this study was to characterise two commercially available cocoa replacers chemically and physically: one produced using BSG only (BSG replacer—BSGR) and one made from a blend of 70% BSG and 30% cocoa husks (BSG cocoa husk replacer—BSGCHR). These two replacers were compared with cocoa powder as control. Chemical analysis involved proximate analyses, total phenolic content (TPC) and antioxidant capacity using the DPPH method. Physical measurements included particle size testing, colour, wettability and solubility. Both cocoa replacers differed significantly from the control cocoa powder in every chemical test, exhibiting lower fat, protein and antioxidant content. Cocoa powder was the darkest in colour, had the highest solubility, wettability and oil holding capacity. The blended replacer showed the highest water holding capacity. Overall results indicate that the blended replacer was the most similar to cocoa powder in terms of functional properties.
This study is aimed at optimizing the extraction of Laminaria japonica polysaccharides (LJPs) and evaluating the in vitro effects of LJPs on the growth and preservation of lactic acid bacteria (LAB) and bifidobacteria strains commonly used in yogurt, including Lactobacillus bulgaricus , Streptococcus thermophilus , and Bifidobacterium lactis . Various extraction methods, such as hot water extraction, microwave, and ultrasonic and enzymatic‐assisted extraction, were employed. Response surface methodology (RSM) was used to optimize the extraction process. LAB and bifidobacteria strains were inoculated into culture media containing different concentrations of LJPs, and microbial counts were measured. The results showed that the highest LJP yield was achieved under the optimized conditions: microwave time of 6.69 min, enzyme addition of 2.77%, and a cellulase‐to‐pectinase ratio of 4:1. Within a certain range, LJPs remarkably promoted the growth of L. bulgaricus, S. thermophilus , and B. lactis by increasing the maximum biomass and prolonging their storage viability. Therefore, RSM was successfully applied to optimize the extraction of LJPs and to improve the extraction yield. Moreover, the application of LJPs enhanced the growth and preservation of LAB and bifidobacteria under in vitro conditions. Notably, LJPs extended the stationary phase and delayed the death phase of all three strains, and significantly improved their viability during refrigerated storage for up to 3 weeks. This study provides new insights and a theoretical basis for the development of LJPs as a potential functional additive to improve probiotic survival in fermented dairy products.
This study investigated the dehydration kinetics of mixed‐vegetable pulp (pumpkin–carrot–tomato) and its application to develop sheeted “leather.” Fresh pulps were blended into five formulations and dried in a cabinet dryer (air velocity 0.6 m s −1 ) at 50°C, 55°C, and 60°C with sheet thicknesses 3, 5, and 7 mm. Proximate and quality attributes of the dried leathers fell within practical targets: moisture 15.67%–21.98% (wb), total solids 78.02%–84.33%, protein 4.05%–7.15%, ash ~0.018%–0.025%, titratable acidity 0.23%–0.36%, and vitamin C 5.29–6.78 mg 100 g −1 . Thin‐layer kinetic modeling confirmed that the drying rate constant ( k ) decreased monotonically with thickness (3 > 5 > 7 mm) and increased with drying temperature (60°C > 55°C > 50°C), governed by internal mass transfer resistance. Thickness–rate power laws of the form k = a L −b gave b ≈0.12–0.28 (all < 2, consistent with Fickian constraints and finite external/internal resistances). Effective moisture diffusivity obeyed Arrhenius kinetics, with apparent activation energies spanning ≈16–62 kJ mol −1 across formulations/thicknesses. A preliminary pilot sensory screening (9‐point hedonic) suggested Sample 02 (50:25:25 pumpkin:carrot:tomato) as the most promising formulation overall, whereas color scores were uniformly high. Overall, reducing sheet thickness is the most reliable lever to accelerate drying without compromising acceptance, and carefully managed temperatures can deliver consumer‐acceptable mixed vegetable leathers, with formal shelf life validation pending future water activity (a w ) studies.
Spray‐drying microencapsulation was used to enhance the physicochemical stability and functional delivery of aqueous Caesalpinia bonducella (L.) Fleming seed coat extract (CBSCE) in fortified yogurt. Encapsulated powder (ECBSCE) was produced using a sodium alginate–inulin (1:2 w / w ) dual‐wall system under optimized spray‐drying conditions (inlet temperature 160°C, outlet temperature 80°C). Ten yogurt formulations varying in fat content (1.5% and 3.0%), extract type, and concentration (1%, 2% CBSCE or ECBSCE) were evaluated against a plain yogurt control ( n = 3 batches). ECBSCE‐containing formulations reached the target fermentation pH within approximately 6 h, versus 12 h for the plain control. Viable counts of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus increased throughout storage, reaching 7.04 and 4.32 log CFU/mL, respectively, in F2T4 after 30 days, and were consistently higher in ECBSCE‐fortified than in plain control yogurt. Fourier‐transform infrared (FTIR) spectroscopy, performed comparatively on plain control and F2T4 yogurt, confirmed successful encapsulation, identifying characteristic hydroxyl, amide, and carboxylate bands indicative of molecular interaction with the dairy protein matrix. Scanning electron microscopy revealed smooth, near‐spherical microparticles (5–15 μ m), and energy‐dispersive x‐ray spectroscopy confirmed an organic‐rich elemental profile (C, N, O, and Cl) alongside essential minerals (K and Ca) in F2T4. The encapsulated variant exhibited the highest total phenolic content (25.08 mg GAE/g) and DPPH radical scavenging activity (37.79%), with an encapsulation efficiency of 59.11% (surface‐wash TPC method). F2T4 also achieved the highest overall sensory acceptability score (8.71 ± 0.25 on a 9‐point hedonic scale), exceeding the plain control (8.12 ± 0.23), and effectively masked the extract′s bitterness. Water‐holding capacity at the end of storage was highest in the 2% CBSCE formulations F1T2 and F2T2 (66.53%). These findings demonstrate that sodium alginate–inulin spray‐drying microencapsulation is a viable, scalable, clean‐label strategy for integrating C. bonducella bioactives into functional dairy matrices.
Rapid freezing is necessary for food safety, quality, and shelf life. This additionally boosts global food security. Popular food freezing methods, such as air blast and plate freezers have the limitation of slow freezing rates, causing the formation of large ice crystals that damage cellular structures and reduce product quality. Emerging freezing technologies, including high‐pressure freezing (HPF) which achieves uniform freezing; ultrasound‐assisted freezing (UAF), which enhances nucleation control; osmo‐dehydro‐freezing (ODF), which is widely known for reducing the freezable water fraction; microwave‐assisted freezing (MAF); electric fields modify ice nucleation; electrically disturbed freezing (EF); and magnetic field freezing (MF), all of which give better improvement over conventional freezing methods. These freezing technologies have become popular food preservation methods because they accelerate the freezing process, minimize ice crystal formation, and enhance flavor and aroma of processed foods. These new technologies may therefore motivate food companies to increase cold chains, but there are factors to consider and hurdles to overcome. It is important to consider energy efficiency, sustainability, and the translational challenges associated with scaling these technologies for industrial applications. This review shows a comparison between conventional and emerging freezing methods, an assessment of energy efficiency and sustainability implications, and a discussion of practical challenges and future research directions for industrial implementation. In addressing these challenges, this review aimed at bridging existing knowledge gaps and provided an updated framework to support the development of next‐generation freezing systems for high‐quality, sustainable food preservation. However, high initiation costs, scaling constraints, and food safety guidelines that impede large‐scale deployment may prevent widespread adoption. The integration of hybrid freezing systems with artificial intelligence has been recommended to improve real‐time monitoring and reduce energy consumption.
