This study investigated the effects of pulsed electric field (PEF) treatment (nominal 5, 10, 15, 20, and 25 kV/cm) on protein isolates extracted from red pepper seeds (RPS). Based on oscilloscope measurements, the actual field strengths corresponding to these nominal settings were 0.51, 0.49, 0.74, 1.00, and 1.25 kV/cm, respectively. It showed that PEF15 (0.74 kV/cm) and PEF20 (1 kV/cm) partially unfolded the RPS protein isolate structures by disrupting non-covalent interactions, revealing hydrophobic residues and bound -SH groups to the aqueous solution. PEF treatment significantly increased the free -SH content by 4.52 μmol/g and surface hydrophobicity as compared to the control sample. Also, the PEF treatments significantly dissociated from the large RPS protein isolate aggregates, reducing the average particle size from 608.8 ± 4 nm to 504.1 ± 2.8 nm, thereby increasing solubility up to 39% and reducing turbidity. The redistribution of polar residues and exposure of charged groups increased electrostatic repulsion, increasing the zeta potential up to -55.56 and stabilizing RPS protein isolates more effectively. Structural analyses via Fourier Transform infrared Spectroscopy (FTIR), X-ray Diffraction (XRD), and Scanning Electron Microscopy (SEM) verified these results by indicating secondary structure modifications, shifts in crystallinity, and microstructural reorganization. Ultimately, these molecular-level changes enabled the PEF-treated sample to exhibit improved emulsifying stability index, emulsifying activity index, foaming stability, and foaming characteristics compared to a control sample. Overall, PEF processing makes the RPS protein isolates more suitable for food formulations and other functional applications in the food industry.

Carissa carandas-a member of the family Apocynaceae, has gained tremendous attention from the scientific community for its impressive nutritional and health-promoting features. There is little information available on the toxicological risks associated with consuming the fruit; therefore, the present study aimed to investigate the toxicity of the commercially viable doses of the fruit and its extracts in an experimental rat model. A 28-day sub-acute feeding trial was performed on male albino rats using 5%-10% supplementation of C. carandas dehydrated powder and methanol fruit extracts. Our results demonstrated a significant (p ≤ 0.05) increase in hemoglobin and hematocrit concentration, from 11 to 14 g/dL and 35%-46%, respectively. Hematological results further confirmed improved hematopoiesis and thrombocytopoiesis due to dispensing C. carandas and its methanol extract, anticipating a significant increase in platelet counts from 627 to 1090 × 103/μL. The study's hepatic and renal histopathological findings also demonstrated no visible degenerative or inflammatory risks on sub-acute administered doses of fruit powder and extracts. The results indicate that lower doses of C. carandas powder and extracts, that is, < 10% dietary supplementation, do not elicit any detrimental or toxicological effect in the rats, suggesting C carandas to be a valuable and promising candidate for developing value-added functional foods to alleviate the risks of nutritional and other adverse health conditions.

The accelerating urgency of global public health challenges, biodiversity loss, and climate change has driven rapid innovation in novel foods and alternative proteins, including cultured cells, fermentation-derived components, plant-based meats, insects, and algae, which promise nutritious, sustainable, and ethical dietary choices with lower environmental footprints. Although technologies have advanced, consumer perception and preferences remain key hindrances due to perceptual, cultural, and sensory challenges. This semi-systematic narrative literature review aims to incorporate interdisciplinary studies (2020–2025) that span sensory science, AI-driven marketing, behavioral economics, and policy analysis to explore consumer incentives, barriers, and intervention approaches associated with novel food categories. Of 1260 initial records, 310 duplicates were removed, 530 were excluded at title/abstract screening, 233 were excluded at full-text review, leaving 197 studies for the final synthesis. The focus is on understanding cultural contexts, cognitive biases, digital and social influences, and the global framing impacts that shape consumer adoption. Consumer perceptions and preferences are primarily influenced by health benefits, ethical concerns, and environmental sustainability; however, neophobia, sensory unfamiliarity, trust deficits, and price temper these factors. Preliminary evidence suggests that AI-generated personalization, transparent labeling, behavioral nudges, and social norms may be useful tools for overcoming resistance to change, though the effectiveness of AI-driven personalization in actual purchasing behavior is not yet firmly established. Cultural diversity affects acceptance routes, with culturally established insect consumption differing from Western neophobia. Future studies should integrate interdisciplinary methodologies, longitudinal cross-cultural analyses, and innovative technologies to enhance communication and product design.

Moringa oleifera flowers are rich in nutrients and bioactive compounds, yet their buds are often harvested without considering maturity stages, affecting quality. This study evaluated globular buds (12 days PE), floral buds (20 days PE), and flowers (30 days PE)to determine the optimal harvest time.A two-way factorial design and completely randomized design were used to evaluate the results.The nutritional profile of floral buds presented a significantly (p≤0.05) higher level of fiber (32.28%), fat (8.31%), and protein (23.25%) with a lower percentage of carbohydrates (17.13%), and energy (236.38 kcal) than globular buds and flower. Flower powder carried higher levels of lycopene (58.50 mg/100 g) and β-carotene (65.52 mg/100g). Floral buds showed higher anthocyanin (68.90 mg/g), chlorophyll "a" and "b" content (36.41 and 8.93 mg/100 g respectively), total phenolics (55.45 mg GAE/g), total flavonoids content (33.32 mg QE/g), and flavanols (25.83 mg QE/g) in methanol extract. Methanolic extract of floral buds showed higher DPPH radical scavenging activity (76.41%), FRAP (19.22 mg FeSO4 / g) and Hydroxyl scavenging activity (51.32%). In contrast, globular buds had higher anti-nutrients: saponins (3.78 g/100 g), oxalates (2.85 g/100 g), tannins (1.47 g/100 g), alkaloids (0.27 g/100 g), and phytic acid (1.27 g/100 g). However, when bud matured, anti-nutrients decreased, most sharply with phytic acid (over 40%), oxalates (16%), alkaloids (15%), tannins (6%), and saponins (4%), making the more mature buds safer and more nutritious at their peak maturity (20th days PE). These findings confirm that harvesting moringa at floral bud stage minimizes antinutritional compounds, enhance consumer safety and support its use as a functional food.

The study investigated the impact of adding ultrasound-assisted Agaricus bisporus (J. E. Lange) lmbach dried powder (5%-15%) to biscuits and evaluated their antioxidant activity, antimicrobial behaviour, nutritional value, physicochemical traits, and sensory quality during 60 days of storage. The nutritional composition of A. bisporus dried powder-supplemented biscuits ABB(5)-ABB(15) (i.e., 5-15% supplementation level), elucidated a significant increase (p < .05) in crude protein, ash, and fibre from 7.3 to 9, 0.9 to 1.4, and 1 to 2.1, respectively. The textural attributes showed increase in oil- and water-holding capacity, and reduction in hardness for ABB(5)-ABB(15), i.e., 2-4.3, 2.5-4.8 g/g, and 7.6-6.4, respectively. Moreover, 2,2-diphenyl-1-picrylhydrazyl, total phenolic content, total flavonoids content, and ferric reducing antioxidant power assay results showed a significant increase (p < .05) for ABB(5)-ABB(15), i.e., 32-45%, 2.8-5.8 mg Gallic Acid Equivalents (GAE)/g, 0.9-1.4 mg Quercetin Equivalent (QE)/g, and 1-1.6 mu mol TE/g, at storage days of 0-60, respectively. The L*, b*, h(0), and C* values reported a significant decline, i.e., 59.5-45.2, 27.5-21.3, 76.1-71, and 28.3-22.5, for B-0-ABB(15) (i.e., 0%-15% supplementation level), at 0-60 days. The total plate counts, mould, and yeast counts demonstrated a significant reduction (p < .05) for ABB(5)-ABB(15) from 3.3 to 2.7, 1.7 to 1.3 Log(10) CFU/g, as compared to the control, i.e., 3.7, and 2.5 Log(10) Colony-Forming Unit (CFU)/g over 60th days of storage, respectively. The sensory panel rated sample ABB(15) with best organoleptic properties for taste, colour, texture, aroma, and overall acceptability. Principal component analysis indicated positive correlations among antioxidant attributes and negative associations with the microbial load. Overall, incorporating 15% ultrasound-assisted A. bisporus powder yielded the greatest nutritional, functional, and sensory benefits in biscuits, supporting its broader application in food formulations.

Electrospinning fabricates nanoscale fibers from food-grade polysaccharides and proteins. These fibers have high surface area, tunable porosity, and the ability to encapsulate various compounds, sparking interest in active packaging, food preservation, and nutraceutical delivery. A wide variety of food biopolymers are poorly spinnable due to low solubility, high surface tension, or lack of chain entanglement. In recent investigations, the limitation has been overcome by adopting co-solvent systems, mixing with synthetic or natural polymers, and using hybrid and coaxial spinning methods to enhance fiber formation and stability. Research on proteins and polysaccharides has shown enhancements in mechanical strength and barrier properties, as well as protection against antioxidants, antimicrobials, probiotics, and other sensitive molecules. Reported studies show that electrospun food-grade nanofibers can achieve encapsulation efficiencies exceeding 90% and extend shelf life by 10-20 days, depending on the formulation. Electrospun biopolymer fibers are promising biodegradable, functional packaging substitutes and delivery carriers in food and nutraceuticals. However, issues persist regarding solvent safety, production scalability, and regulatory approval for direct food contact. Research on greener spin media, fiber formation, and packaging integration could help transfer electrospun biopolymers from the lab to commercial food applications.

The aim of this study was to optimise drying methods for sweet cherries (Prunus avium) in order to extend their shelf life while preserving their nutritional and bioactive compounds. Cherries are highly perishable due to their high moisture content, requiring effective drying techniques. Three methods were evaluated: microwave drying (MWD), microwave-assisted hot air drying (MWHAD) and solar tunnel drying (STD). Key parameters included drying time, drying rate, colour stability, and the retention of sugars, organic acids, and phenolic compounds. MWD was tested at 180, 360 and 540 W; meanwhile, MWHAD involved combining microwave treatment with hot air at temperatures of 100, 180 and 230 degrees C. Drying time decreased with increasing microwave power; MWHAD reduced drying time by similar to 25 % compared to MWD. Although STD was cost-effective, it took 126 h, reduced to 82 h with solution pre-treatment. Colour stability was best preserved in the MWHAD process at 180 W and 160 degrees C without a solution, closely resembling fresh cherries. The highest sugar content (glucose: 259.37 mg/ 100 g; fructose: 229.68 mg/100 g) was achieved at 180 W and 160 degrees C with a solution. Meanwhile, organic acids (malic acid: 28,431.56 mg/kg) were best retained at 540 W without pretreatment. Phenolic compounds were maximally preserved under MWHAD at low power (180 W) and a moderate temperature (up to 160 degrees C) when using a solution. Overall, MWHAD under optimised conditions effectively balanced drying efficiency with the retention of biochemical integrity, colour and nutritional quality. These findings support MWHAD as a scalable, efficient approach for producing high-quality dried cherries.

This study investigated the effects of fat content (30%, 35%, and 40%) and conching time (4, 6, and 8 hr) on the physicochemical and textural properties of melanger-processed artisanal chocolate spreads. Using response surface methodology, both milk and dark chocolate formulations were systematically evaluated for textural parameters (firmness, consistency, cohesiveness, and viscosity index), colour development (Lab* values), and moisture content. Results demonstrated that fat content significantly affected all textural parameters, with higher fat concentrations resulting in decreased firmness across both formulations. However, the response patterns differed substantially between milk and dark chocolate spreads, with dark chocolate exhibiting a positive interaction between fat content and conching time (β = 45.00, p < .05), contrary to the negative interaction observed in milk chocolate (β = −13.01, p < .05). Colour development was more responsive to processing variables in milk chocolate formulations, with fat content and conching time significantly increasing L* values (β = 2.461 and β = 1.285, respectively, p < .05). Moisture behaviour revealed fundamental differences between formulations, with milk chocolate demonstrating increased moisture retention at higher fat contents, while dark chocolate followed conventional moisture reduction patterns. The findings establish empirical relationships for process optimisation in small-scale chocolate spread manufacturing, suggesting optimal conditions of 35% fat/8-hr conching for milk chocolate and 38%–40% fat/6-hr conching for dark chocolate spreads. This research bridges the gap between industrial chocolate processing knowledge and artisanal manufacturing techniques, providing practical insights for quality control and product development in small-scale operations.

Current research investigates the effect of ultrasonication (US) (20/40/60 kHz, 220 W, 30 min), germination (65 °C, 6 h), and their combined treatment (US + G) on gamma-aminobutyric acid (GABA) enhancement and quality profile of barley flour and bran. The results showed the highest improvements in ultrasound-assisted germinated barley flour. GABA levels increased significantly, correlating with enhanced GAD and GABA-T enzyme activities. Similarly, TPC, TFC and antioxidant potential were improved, associated with upregulated expression of mPAL, mC3H, mCHS, and mC4H genes in WB and BB tissues, enhancing phenolics biosynthesis. Surface disruptions, increased porosity, and cellular disintegration were observed in ultrasonicated samples. XRD patterns showed significant molecular arrangements and increased amorphous regions in ultrasound-treated fractions. Furthermore, FTIR spectra reveal protein unfoldings in the amide I region, suggesting enhanced protein functionality in ultrasound-assisted germinated flour. Hence, ultrasound-assisted germination can be proposed as a sustainable approach for nutritional enhancement of barley fractions to improve their suitability for functional implications.

Oxidative stress and microbial growth deteriorate food quality and cause safety risks. Therefore, the present study was investigated to explore the nutritional, sensorial, anti-oxidative and anti-microbial attributes of flaxseed powder (FP) supplemented at 2-8 % (i.e., T-1-T-4) level in mutton patties. Among extracts, the aqueous flaxseed extracts exhibited the highest total phenolic contents (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) activities i.e., 275 mg GAE/g, 75 % and 57 mg/g, respectively. The results exhibited significant increase (p < 0.05) in protein, and ash contents from 10.7 to 20.6 and 1.3-2.4 (g/100 g) on addition of FP at 2-8 % in mutton patties, respectively. Likewise, the mutton patties exhibited significant (p < 0.05) decrease in pH and thiobarbituric acid reactive substances (TBARS) of T-1-T-4 from 7.1 to 3.4 and 317-46 than control i.e., 6.64-4.12 and 453.75-563 at 0-16 days. Among color of mutton patties, L-* values decreased from 37 to 25, while, b* values increased from 10 to 13 on addition of 2-8 % FP in mutton patties at 0-16 days for T-1-T-4, respectively. A significant decrease (p < 0.05) in total plate counts (TPC), Salmonella and E. coli of mutton patties was recorded in T-0-T-4 from 4.2 to 2.8, 0.8-0.3, and 2.1-0.3, respectively at 16th day of storage, respectively. Sensory experts rated the T-1 (i.e., 2 % FP supplemented mutton patties) owing to their best sensory scores and overall acceptability. Conclusively, owing to better potential of FP in improving the nutritional and microbial quality of mutton patties, the study further suggests its ability to act as a novel functional ingredient of choice in shelf-life extension of other food products.

The study aims to investigate the data-independent acquisition (DIA)-proteomics-based nutritional metabolism of Litopenaeus vannamei subjected to Lactococcus lactis D1813, salinity (8% and 25%), and dissolved oxygen (DO) (8.5 and 3.5 mg/L). The results identified sixty differentially expressed proteins in Huang, Wei, and T3BS groups. Among shrimp groups, the Huang group exhibited the upregulation in aspartate aminotransferase, cystathionine beta-synthase, serine hydroxymethyl transferase, phosphoglycerate mutase, and fructose-bisphosphate aldolase, at salinity and DO of 8% and 8.5 mg/L. Also, the Huang group showed the highest protein expression levels associated with inorganic ion transport and metabolism. Additionally, the Kyoto Encyclopaedia of Genes and Genomes analysis revealed significantly enriched pathways for amino acids, nucleotides, and sphingolipids metabolism pathways in the Huang group. The findings suggest that L. lactis D1813 supplementation at 8% salinity and 8.5 mg/L DO enhances its proteomic profile, improving its nutritional characterisation and supporting sustainable aquaculture practices and seafood production.

This study aimed to evaluate the impacts of seed honey supplementation at concentrations of 5, 10, and 15 % (w/w) and storage time (up to 12 days at 14 °C) on the rheological, textural, crystallization, and colour attributes of honey. The rheological properties, including the apparent viscosity, loss modulus, and storage modulus, were assessed using a rheometer. Textural properties, such as hardness and spreadability, were measured using a texture analyzer. The L* values were determined to assess the crystallization process, and microscopic imaging was used to observe the size and formation of the sugar crystals. Results showed that the apparent viscosity increased significantly (p < 0.05) from 13.1 Pa.s to 38.5 Pa.s (194 % ↑) as both the seed concentration and storage time increased from 0 %-15 % and 0-12 days, respectively. The highest G" value (2756 Pa) was observed on the 9th day for the 15 % seed concentration. The work of shear decreased with increasing seed concentrations but increased over storage time. L* values, an indicator of crystallization, showed a significant increase across concentrations and storage time. Microscopic examination of seed crystals anticipated zero crystals at 0-12th day in control; however, 6th and 12th days of storage at 10 % and 15 % addition of seeds increased size and magnitudes of crystals than 5 %. Conclusively, adding seed honey at levels up to 10 % and allowing 9 days of storage effectively promotes the shear-thinning behaviour desirable in spreadable honey products. Creamed honey offers improved texture and user convenience, enhancing product versatility without compromising flavour. These results provide a practical basis for optimizing processing conditions in commercial honey formulation to meet diverse consumer and market needs.

With the ever-increasing global population, dietary needs, and nutritional scarcities like micronutrient inadequacies of Vitamin A and C, the present study was planned to improve nutritional, antioxidant, physicochemical stability, and organoleptic characteristics of nutrient-dense carrot powder (CP) supplemented (0.75-2%) goat milk yogurt at 0-14 days of storage. CP and goat milk were found to uphold appreciable magnitudes of ash, dietary fiber, and protein content as 4.89 and 0.92 g/100g, 10.68 and 0.005 g/100g, 6.38 and 3.40 g/100g, respectively. The results for the nutritional and physicochemical characteristics of CP supplemented (0-2%) goat milk yogurt at the 0-14th day of storage elucidated a significant (p < 0.05) increase in total solids (10.9-13.3 %), vitamin A (0.05-1.97 mg/100g), vitamin C (2.3-3.3 mg/100g) and carotenoid contents (0.84-1.3 mg/100g). Likewise, total flavonoids, total phenolics, FRAP and DPPH values of the supplemented yogurt significantly (p < 0.05) enhanced from 117.7 to 120.2 mg CE/g, 8.2-12.1 mg GAE/100g, 39.8-41.3 mu M TE/g and 58.3-59.6 %, respectively. However, a* value (i.e., redness) increased from -0.76 to 12.3 among color parameters. The results for the supplemented yogurt's pH, vitamin A, and carotenoid contents showed slight variation in the storage of 0-14 days. Sensory evaluation of value-added yogurt showed the highest aroma and textural scores for T2 (1.25 %), i.e., 8.2 and 8.1, whereas the data also showed the highest overall acceptability of the finished product for the treatment T2 (1.25 %), i.e., 8.1. Conclusively, CP is a promising carrier of vitamins A and C, which could be used as a viable ingredient of choice to develop novel food products with health-improving properties.

The study aimed to investigate the nutritional, antioxidant, physicochemical, and sensorial properties of pomegranate concentrate (PC), beetroot concentrate (BC), and carrot concentrate (CC) and their supplemented whey beverages. Results revealed that PC exhibited the highest ash, Na, K, Ca, Mg, Fe, Zn, and ascorbic acid concentration than BC and CC. Also, the highest total phenolic contents (TPC), total flavonoid contents (TFC), 2, 2-Diphenyl-1-picrylhydrazyl (DPPH), and ferric reducing antioxidant power (FRAP) were recorded in PC, while maximum β-carotene and anthocyanin were found in CC and PC. In the case of prepared functional beverages, the pomegranate concentrate-whey beverage (PCWb) exhibited the maximum ash, Na, K, Ca, Mg, Fe, Zn, and ascorbic acid contents that beetroot concentrate-whey beverage (BCWb) and carrot concentrate-whey beverage (CCWb). The highest TPC (27.3 mg GAE/100 mL), TFC (13.3 mg QE/100 mL), DPPH (41 %), and FRAP (101.3 μmol TE/100 mL) were found in PCWb than BCWb and CCWb. Sensory evaluation outcomes reported PCWb for better taste, color, and overall acceptability. Conclusively, the current study reported that PC is the best choice for value addition in ready-to-drink functional beverages, and future research is required to evaluate its storage stability and health-promoting activities.

The study aims to extract protein from red pepper seeds and analyze the effect of ultrasound (US) on red pepper seed protein isolates (RPSPI) at pH 7 and 9. Circular dichroism (CD) spectroscopy analyzed structural changes in RPSPI, revealing that the increase in US treatment duration from 5 to 20 min was associated with decreased β-turn and α-helix while improving the β-sheet and random coil content. It demonstrates that US treatment stimulated protein unfolding and significantly disrupted distinct types of H bonds in the RPSPI, especially those involved in forming β-turns and α-helix. US treatment significantly improved the free sulfhydryl groups, revealing modified tertiary protein structures. The dissociation of large RPSPI aggregates into smaller ones significantly reduced the average particle size in aqueous suspensions. Ultimately, these changes enabled US-treated RPSPI samples to exhibit increased water solubility, emulsifying activity index, emulsifying stability index, water holding capacity, oil holding capacity, foaming characteristic, and foaming stability at pH 7 and 9, with maximum improvement of 25 %, 49.4 %, 45.11 %, 65.1 %, 46.2 %, 71.1 %, and 81.8 %, respectively. US treatments significantly increased the DPPH, ABTS, and OH scavenging ability (%) of RPSPI at pH 9, with a maximum improvement of 58 %, 33 %, and 36 %, respectively. Moreover, the principal component analysis demonstrated that the structural changes correlated with its functional and antioxidant properties.

The present study examined the impacts of Lactococcus lactis D1813, salinity (8 and 25 ppt), and dissolved oxygen (DO) concentrations of 8.5 and 3.5 mg/L on Litopenaeus vannamei muscle and head lipidomic profile. The muscle and head were examined using liquid chromatography-mass spectrometry (LC-MS/MS) for lipidomic nutrient profiling. The lipidomic profiling revealed the primary nutritional metabolites in L. vannamei muscle and head, which are composed of glycerophospholipids, sphingolipids, sterols, and saturated fatty acids. Huang head had the most glycerophospholipids and sterols, including PC (12:0/18:2), PC (18:0/20:4), PC (16:1/22:6), PC (10:1e/20:4), PC (33:0/18:2), Cer (d14:1/20:0), SM (t18:1/22:4), and SM (d18:0/16:1). Conversely, the T3BS head group had a much greater proportion of sphingolipids and saturated fatty acids, including Cer (d14:1/20:0), SM (t18:1/22:4), SM (d18:0/16:1), SM (d18:1/18:3), and butyric acid, stearic acid, myristic acid, arachidic acid, and lauric acid (p < 0.05). The Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway analysis indicated the significant enrichment of glycerophospholipid metabolism, sphingolipid metabolism, glycerolipid metabolism, linolenic acid metabolism, and alpha-linolenic acid metabolism in T3BS muscle and head. The findings unequivocally demonstrate that the supplement of L. lactis D1813 under 25 ppt salinity and 3.5 mg/L DO levels significantly raises the content of sphingolipids and saturated fatty acids and enriches the metabolic pathways of linolenic acid and alpha-linolenic acid in L. vannamei. The results indicated that L. lactis D1813 could be used as an effective probiotic to enhance shrimp tolerance and nutritional quality in aquaculture systems under environmental stress conditions. Also, a more desirable lipid profile renders them beneficial to human health, particularly cardiovascular health and brain function. Additional research can be done to assess the therapeutic advantages of L. vannamei-derived lipids in humans regarding cardiovascular health, cancer, and brain functioning.

Incorporating affordable, plant-based alternatives into beef products presents challenges such as compromised quality, nutritional value, and consumer acceptance. This study evaluated the effects of rehydrated soy protein concentrate (SPC; 1:2 SPC-to-water ratio) at 0%, 10%, 15%, 20%, and 25% inclusion levels on the physicochemical, microbiological, textural, and sensory properties of beef patties. Patties were stored at 2°C ± 2°C for 7 days to assess stability. At SPC25%, beef patties showed significantly higher pH (5.96), water-holding capacity (80.70%), cooking yield (83.07%), and reduced diameter shrinkage (19.02%). Color analysis revealed higher lightness (L* = 45.52), yellowness (b* = 11.91), and lower redness (a* = 12.36). Thiobarbituric acid reactive substances (TBARS) values were lower (p < 0.05), while microbial counts were higher (p < 0.05) in SPC patties on day 7. Sensory evaluation showed improved mouthfeel, juiciness, and tenderness, particularly in SPC25% patties. Texture profile analysis confirmed reduced hardness (25.2 N) and gumminess (15.4 N). Overall, SPC-enhanced patties offered better water retention, texture, and yield. These improvements, alongside extended oxidative stability, suggest SPC suitability as a functional meat replacer in products targeted at older or health-conscious consumers.

Present study was conducted to assess the lactic acid fermentation (LAB, 24 h), ultrasonication (10, 20, and 30 min), and blanching (90°C, 1 min) on the nutrients, antinutrients, and antioxidants. LAB fermentation reported the presence of L. plantarum and total plate counts of 4.10 and 1.02 log10 CFU/g, respectively. However, biological, thermal, and non-thermal processed tomato powder exhibited the highest ash, fibers, proteins, Na, K, Ca, Mg, and Fe, that is, 11.82 g/100 g, 8.22 g/100 g, 22.35 g/100 g, 792 mg/100 g, 2246 mg/100 g, 159 mg/100 g, 271 mg/100 g, and 5.6 mg/100 g, respectively. Among various treatments, LAB fermentation anticipated the highest decline in phytates, oxalates, glycoalkaloids, and saponins by 95%, 94%, 87%, and 89%, respectively. Similarly, LAB fermentation resulted in the maximum contents of lycopene, β-carotene, and ascorbic acid, that is, 177 mg/100 g, 14.7 mg/100 g, and 113 mg/100 g, respectively. Likewise, the maximum total phenolic contents (TPC), total flavonoid contents (TFC), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) were measured in the fermented tomato powder, that is, 765 mg GAE/100 g, 647 mg QE/100 g, and 87%, respectively. The findings suggest that LAB fermentation is the most effective treatment for reducing the antinutrients by contributing to the safety profile of tomatoes and increasing health-promoting nutrients and antioxidants.