This preliminary study extends our previously published characterization of these formulations by evaluating antioxidant retention and microbial stability under ambient storage. Given the limited analytical scope and the use of two replicates per formulation, the study is aimed at indicating the shelf life of a functional beverage stored under ambient conditions. Ambient storage accelerates degradation and shortens the shelf life. Aseptic processing, packing with airtight glass bottles, postfilling pasteurization, and the use of phytochemicals primarily derived from Moringa stenopetala leaf extract as a preservative to provide antioxidant and antimicrobial capacity to preserve the beverage were used to increase the beverage′s shelf life. Phenolics and flavonoids were quantified via spectrophotometry, while ferric‐reducing antioxidant power (FRAP) and 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical‐scavenging activities were measured using spectrophotometry too. Viable colony‐forming units (CFU) of microorganisms were enumerated through the membrane filtration method using monitors. Incorporating 20%–30% M. stenopetala leaf extract into the beverages improved antioxidant retention and microbial stability, thereby indicating an extension of the shelf life to up to 8 weeks under ambient storage. In contrast, formulations with less than 20% M. stenopetala achieved shelf lives below 8 weeks. Among the developed products, CM8 (70% sugarcane, 20% M. stenopetala , and 10% malt), CM9 (70% sugarcane, 25% M. stenopetala , and 5% malt), and CM10 (70% sugarcane and 30% M. stenopetala ) retained the better antioxidant capacity and remained within microbiological safety limits after 8 weeks of storage.
Asteraceae vegetables are widely consumed in Korea as “namul” and are rich sources of bioactive compounds, yet their fibrous textures may pose challenges for mastication and swallowing in older adults. We evaluated the phytochemical contents and antioxidant properties of 70% ethanolic extracts of four source Asteraceae vegetables ( Ligularia fischeri , Aster scaber , Lactuca indica , and Glebionis coronaria ) and investigated the effects of gelatin concentration on the texture characteristics of gelatin‐based Asteraceae vegetable gels. Total phenolic and flavonoid contents and antioxidant activities were determined from the source vegetable extracts using the ABTS radical scavenging and ferric reducing antioxidant power (FRAP) assays. Texture was modulated by varying the gelatin content (2, 4, or 6 g) and was evaluated using IDDSI‐based texture assessments, instrumental hardness measurements, and the Korean Industrial Standards (KS) texture criteria. Total phenolic contents ranged from 21.616 to 22.969 mg GAE/g, total flavonoid contents from 0.241 to 0.595 mg QE/g, ABTS radical scavenging activities from 4.763 to 4.873 mg TE/g, and FRAP values from 3.067 to 3.685 mg AAE/g, with significant species‐dependent differences ( p < 0.001). IDDSI‐based texture assessment classified the 2 and 4 g formulations as Level 6 (Soft & Bite‐Sized) and the 6 g formulations as Level 7 (Easy to Chew). Instrumental hardness increased from 16,858–21,951 N/m 2 in the 2 g formulations to 83,575–102,929 N/m 2 in the 6 g formulations; the 2 g samples corresponded to KS Levels 2 or 3 depending on vegetable type, the 4 g samples to KS Level 2, and the 6 g samples to KS Level 1. SEM observations showed that increasing gelatin content promoted the formation of a more continuous and compact gel network. Overall, gelatin concentration effectively modulated the physicochemical, textural, and microstructural characteristics of the gels. The antioxidant measurements represent the source vegetable extracts rather than the final processed gel products, and further studies are required to evaluate antioxidant retention after processing as well as sensory acceptability and swallowing safety in target populations.
Ready‐to‐consume Brazilian pine seeds (pinhão, Araucaria angustifolia ) are gaining commercial interest, but the combined influence of cooking, packaging and freezing on product quality during long‐term frozen storage has not been quantified. A 2 × 2 × 2 factorial arrangement (cooking time, 30 or 45 min; packaging, heat sealing or vacuum; freezing method, slow or rapid) was evaluated after 30, 95, 220 and 365 days at −18°C, with fresh‐frozen seeds cooked at consumption used as controls, totaling 96 factorial and 24 control observations. Type III factorial analysis of variance (ANOVA) was performed separately at each storage evaluation time, with significant interactions decomposed by simple‐effects analyses followed by Tukey HSD, and η p 2 reported as effect size. The factors that governed each response changed during storage. Cooking time dominated moisture content at 30 days ( F = 38.21, p < 0.001, η p 2 = 0.705) and also affected redness a∗ at 30 days ( F = 6.92, p = 0.018, η p 2 = 0.302) and at 365 days ( F = 7.88, p = 0.013, η p 2 = 0.330), where it interacted with the freezing method ( F = 15.44, p = 0.001, η p 2 = 0.491). The freezing method controlled the mechanical response at 30 days, slowly frozen seeds being harder than rapidly frozen ones ( F = 11.90, p = 0.003, η p 2 = 0.427), and governed yellowness b∗ at 365 days ( F = 16.75, p < 0.001, η p 2 = 0.511). Water activity remained between 0.981 and 0.993 throughout the year, a variation without technological relevance, and fracturability showed no significant effect at any storage time. Principal component analysis separated the optical from the mechanical responses along the first component and described a coherent temporal trajectory of the product. All samples complied with microbiological standards. Free choice profiling discriminated samples at every storage time, and the controls together with the treatment cooked for 30 min, vacuum‐packed and slow‐frozen retained the characteristic pine‐seed flavor, aroma, hardness and color, whereas the quality index did not follow a monotonic decay and was not suitable for shelf‐life estimation.
Commercially supplied acacia honey from managed Apis mellifera colonies is a valuable animal-derived product, but its high hygroscopicity and sugar content complicate its conversion into stable powder. This preliminary technical study evaluated a custom water-jet vacuum drying system operated at 55 degrees C for 240 min for producing acacia honey powder and examined treatment-associated response patterns related to preheating and honey ratio. A laboratory-scale 2 & times; 3 factorial arrangement was applied using two preparation conditions, namely, preheating and no preheating, and three honey ratios, namely, 60%, 65%, and 70%. Each treatment combination was produced in three independent drying runs from separately prepared honey-maltodextrin mixtures. Moisture content, total color difference (Delta E), reducing sugar, diastase number, and total soluble solids were measured, whereas raw honey and commercial honey powder were used as descriptive comparators. Vacuum drying reduced product moisture to 3.93%-4.07%, compared with 6.23% in the commercial comparator. The highest reducing sugar content was observed at the 70% honey ratio under preheating at 72.67% +/- 0.58%, whereas the highest diastase number was observed at the 70% honey ratio without preheating at 3.79 +/- 0.02 DN. Under the tested laboratory-scale conditions, preparation condition was associated with significant differences in moisture content, reducing sugar, diastase number, and total soluble solids, whereas honey ratio was associated with significant differences in total color difference, reducing sugar, diastase number, and total soluble solids. A weighted multiresponse index ranked the preheating treatment with 70% honey ratio as the highest scoring treatment profile within the preliminary dataset. These findings indicate that low-temperature water-jet vacuum drying can produce low-moisture acacia honey powder under laboratory-scale conditions, whereas treatment selection should depend on whether sugar concentration or enzyme retention is prioritized. Because botanical origin was not independently verified by melissopalynological analysis and broader powder attributes were not measured, the results should be interpreted as preliminary process evidence rather than comprehensive quality authentication.
Artisanal asadero cheese is a fresh pasta filata-type product whose functional quality depends on the control of acidification and mineral balance of the casein matrix. The objective of this study was to evaluate the effect of different technological routes: (1) fermentation, (2) direct acidification, and (3) mineral adjustment with sodium citrate on the yield, physicochemical composition, thermal functionality, texture, microbiological quality, and sensory acceptability of asadero cheese made from raw milk. A completely randomized design was applied with four treatments: fermentation at 35 degrees D (QAC), direct acidulation at 33 degrees D (QALAC), fermentation at 21 degrees D with citrate (QAFCS), and acidulation at 21 degrees D with citrate (QAACCS). The QAFCS treatment showed higher yield and moisture, whereas QALAC showed lower meltability. The incorporation of citrate favored a more hydrated matrix and greater pH stability during storage. Textural properties varied significantly between treatments and over 14 days, showing evidence of structural rearrangements. Microbiological counts were low in all cases. Sensorially, QALAC was more acceptable. The results demonstrate that controlling the type of acidification and mineral adjustment allows modulating the functionality and reproducibility of asadero cheese without compromising its microbiological quality.
