Consumer demand for Atlantic salmon has grown over recent times due to their high omega-3 fatty acid content and antioxidant properties. However, this leads to issues in the supply chain such as substitution of lower quality fish for higher quality fish (i.e. substitution of fresh fish with frozen thawed fish) as they are perishable commodities. This work aims to investigate potential minimally destructive screening techniques for the substitution of fresh with frozen-thawed Atlantic salmon products. While previous work has utilized such techniques to track freeze thaw effects, this study was to employ fast and chemical free vibrational spectroscopy along with fusion chemometrics to track biochemical changes caused by multiple freeze thaw processes in addition to screening of Atlantic salmon based on the resonance Raman effect. Classification of fresh, once frozen-thawed (1 F-T) and twice frozen-thawed (2 F-T) fillets utilizing an integrated Raman-Partial Least Squares-Support Vector Machine (Raman-PLS-SVM) model exhibited a classification accuracy of 66 % while a SVM model developed using the MIR data displayed a classification accuracy of 98 %. A low-level Raman-MIR fusion model constructed revealed an improved classification accuracy (94 %) relative to the Raman PLS-SVM indicating that MIR spectroscopy (and spectroscopic fusion) displays better capabilities in differentiating fresh and frozen-thawed Atlantic salmon. Spectral deconvolution of the MIR amide I band revealed that the α-helix composition decreased while the β-sheet content increased significantly consistent with the misfolding of protein secondary structure. Colorimetric analysis along with drip loss measurements concurred with the spectral interpretation.

Soluble dietary fibre (SDF) provides a range of health benefits, from supporting digestive health and managing cholesterol to aiding in weight control and strengthening immunity. Its adaptability allows it to enhance food texture, stability, and satiety. However, unlike insoluble dietary fibre (IDF), SDF is scarce in natural sources and often found in low amounts, so modifying dietary fibre (DF) is a promising approach to increase SDF levels in foods. With a growing focus on sustainability, the food industry is increasingly turning to eco-friendly modification techniques to boost SDF content and improve its functional properties. This review explores recent advancements in sustainable methods for SDF production, including enzyme treatments, microbial fermentation, extrusion, microwave, ultrasound, high hydrostatic pressure, high-pressure homogenisation, steam explosion, and the use of green chemicals. Each technique's mechanisms, benefits, and challenges are discussed alongside the health benefits and potential industrial applications of SDF. Sustainable modification methods have shown significant potential to raise SDF yield and enhance its physical and chemical properties, with a lower environmental impact than conventional chemical treatments. Techniques such as enzyme treatment, extrusion, high hydrostatic pressure, steam explosion, and green chemical use appear especially promising for meeting industry demands for sustainable, high-SDF food products. While microbial fermentation, microwave, ultrasound, and high-pressure homogenisation also offer advantages, they remain costly and challenging to scale for large-scale production.

This study optimised the production of starch nanoparticles (SNPs) from cassava, quinoa, and faba bean starches using a combined gelatinisation-ultrasound treatment. Response surface methodology with a Box-Behnken design was used to optimise ultrasound parameters (power: 140-700W, sonication time: 10-30 min, and starch concentration: 1-5 %). Optimised conditions (420W, 20 min, 3 % concentration) effectively produced uniform nanoparticles (65.7-87.6 nm) with narrow size distributions (PDI: 0.317-0.410) across all three botanical sources, achieving a substantial 99.7 % reduction in particle size compared to native granules. The modified SNPs displayed altered crystallinity patterns (transitioning from type-A and C to type-V) with significantly reduced relative crystallinity (60-65 % reduction) and amylose content (29.6-58.7 % reduction), while maintaining their fundamental chemical structure as confirmed by FTIR and NMR analyses. Notably, the SNPs exhibited substantially increased water solubility (95.1-98.2 % compared to 5.3-10.4 % for native starches), improved oil absorption capacity (87.2-105.5 % versus 58.9-69.5 %), and significantly increased slowly digestible starch fractions (up to 63.8 % in faba bean SNPs). This optimised treatment provides a sustainable, chemical-free method for producing functional starch nanoparticles with tailored digestibility profiles and enhanced technological properties for diverse food applications.

Raman spectroscopy was applied in the study to determine fatty acid composition in seven beef muscles; eye round, heel, oyster blade, rump, shin, striploin, tenderloin. The fatty acids were extracted and derivatised and analysed using Gas chromatography flame ionisation detection (GC-FID). Predictions using Partial Least Squares Regression (PLSR) varied from poor R-2 cross validation ((RCV)-C-2) of < 0.50), moderate ((RCV)-C-2=0.50-0.65) to good ((RCV)-C-2=0.67 - 0.90) depending on the fatty acids being studied. Fatty acids with a good predictability were for SFA C14:0 ((RCV)-C-2=0.80), MUFA C18:1 n9 trans ((RCV)-C-2=0.71), PUFA C22:2, ((RCV)-C-2=0.85), omega-3 FA C18:3 n3 ((RCV)-C-2=0.68) and omega-6 FA C20 4 n6 ((RCV)-C-2=0.81). The important regression coefficients were lipid peaks from acyl chains (CH3, CH2), unsaturation modes (CC) and carbonyl groups (CO) for the SFAs detected.

This study aimed to investigate the potential of cauliflower leaf-by-product as a renewable protein source through comprehensive physio-chemical analysis. The objectives were to evaluate the effect of alkaline acid precipitation method along with stabilizing solution (NaCl, ethylenediaminetetraacetic acid [EDTA] and sodium metabisulphite) concentrations (5, 10, and 15 %; 5 % water as control) and sieve filtration (124 mu m) on the properties and yield of cauliflower leaf protein concentrates (CAU-LPCs). The fresh cauliflower leaves have a moisture content of 88.74 %. After drying the moisture content of dry leaves reduced to 11.26 % and had a crude protein content of 19.81 %. Particle size distribution of cauliflower leaf juice was influenced by stabilizing solution concentration and sieve filtration. The combination of stabilizing solution and sieve filtration significantly influenced particle size distribution of LPCs. Protein mass balance analysis revealed significant losses during processing, particularly after sieve filtration and centrifugation of alkaline leaf juice. Moisture content of CAU-LPCs ranged from 3 to 4.5 %. Colour analysis showed significant differences based on stabilizing solution and filtration, impacting consumer acceptability. Sieve filtration reduced yield of CAU-LPCs, while stabilizing solution had no significant effect. Protein content was higher in filtered samples (62.44 %), with a plateau observed beyond 5 % stabilizing solution concentration. Zeta potential analysis showed differences between filtered and non-filtered samples. Protein solubility increased with pH, with lower solubility observed in sieve filtered samples. Thermal analysis indicated denaturation peak temperatures ranging from 60.23 to 62.83 degrees C. SEM images revealed a structured, multi-layered morphology influenced by processing conditions. These insights contribute to understanding of how extraction parameters impact CAU-LPC properties, offering a promising avenue for scalable industrial protein production from underutilized green biomass.

The growing demand for sustainable protein sources has recognized leaf protein as a promising alternative, valued for its rich nutritional profile and environmental benefits. Extracted from various plant leaves, leaf proteins are high in essential amino acids and offer potential for multiple food applications. Their extraction also supports circular economy principles by converting agricultural by-products into valuable resources. Recent advances in extraction technologies, such as enzymatic hydrolysis, ultrasound-assisted extraction, and membrane filtration, have improved protein yield, purity, and functionality. These techniques aim to overcome traditional challenges, particularly removing chlorophyll and anti-nutritional factors that affect flavor, color, and overall consumer acceptance. However, despite notable progress, significant hurdles remain in scaling up extraction for commercial use. Low protein yields, high processing costs, and the persistence of undesirable sensory attributes, such as green color and earthy flavors, limit wider adoption. This review provides a comprehensive analysis of recent advancements in leaf protein extraction, highlights key technological and commercial barriers, and explores potential food applications. Synthesizing current research identifies opportunities for innovation to improve extraction efficiency, enhance product quality, and promote the use of leaf proteins in sustainable food systems. Future developments could significantly contribute to addressing global protein demands sustainably.

Porous starch (PS) represents a novel modified starch variant characterized by numerous pores penetrating the granules, reaching their central cavities. Unlike its native counterpart, PS demonstrates a unique ability to absorb liquids without heating. Consequently, it plays a pivotal role in non-thermally processed foods, serving as an exceptional water absorber, potent thickening agent, bio-carrier, and emulsifier. However, PS is susceptible to breakdown under conditions of high shear and temperature. Thus, it is imperative that PS is modified to expand its functional properties. This comprehensive review consolidates recent advances in PS modification, with a particular emphasis on environmentally sustainable non-thermal physical methods, either alone or in combination. These methodologies can be used to enhance the functional attributes and to pave the way for the development of next-generation PS starches through eco-friendly and sustainable technologies. The review explains the modification techniques, the novel functional properties they create, and their potential applications in food products. This information will benefit starch manufacturers, the food industry, and researchers delving into the exploration of innovative starches for cleaner and greener food processing practices.

Summary The physiochemical properties of five commercially available soy protein isolates (SPI) from different manufacturers and one soy protein concentrate were analysed. Despite their identical botanical origin and an almost interchangeable molecular weight profile, remarkable differences were revealed in their solubility, protein dispersibility index (PDI), water holding capacity (WHC), zeta potential (measured at different pHs) and particle size distribution. Protein solubility and PDI values, which can be considered as a simple and reliable measure of soy protein powder's suitability for industrial formulations such as extrusion premixes, revealed to be strongly intercorrelated, with SPI A, B and E showing higher values at pH 7.0 and 9.0 as compared to their counterparts (sample C and D). WHC appeared to be less influenced by solubility, but greatly by particle size distribution. SPI A, B and E showed largest increase in diameter upon hydration (‘swelling’) and gave the highest WHC.

In response to the growing demand for high-quality food ingredients, starches from underutilised sources like quinoa and faba bean are gaining attention due to their unique properties and high tolerance to adverse environmental conditions. Acid hydrolysis is a well-established chemical method for producing modified starch with improved solubility, lower gelatinisation temperature, and reduced pasting viscosity. However, various outcomes can be achieved depending on the type of starch and modification conditions. This study comparatively investigated the effects of acid hydrolysis on the functional and physicochemical properties of emerging starches from quinoa and faba bean, with cassava starch serving as a reference from a leading source. The results demonstrated increased dietary fibre content across all three starches, with faba bean starch showing the most significant rise. Acid treatment also enhanced the crystallinity of the starches, with faba bean starch exhibiting the highest increase in relative crystallinity, which led to a shift towards higher temperatures in their thermal properties. Additionally, water solubility and oil adsorption capacity increased, while swelling power decreased following acid treatment. The acid treatment reduced the pasting properties of all samples, indicating that the modified starches were more resistant to heating and shearing in the rapid visco analyser. While quinoa starch gel remained soft after acid hydrolysis, the gel strength of cassava and faba bean starches improved significantly, making them suitable as plant-based gelling agents.

In this review, several chemical quality markers of Atlantic salmon, a widely farmed and consumed fish, are identified and discussed. Lipids, especially omega-3 fatty acids are of special importance as they relate to nutritional benefits. Pigmentation, resulting from the carotenoid deposition and retention in the muscles is one of the main factors that drive the market value of the fish. Both these quality markers are heavily influenced by the diet, and a variety of other important factors. Perhaps less obviously, contaminants and pollutants play a role in determining the overall quality of Atlantic salmon. Monitoring these quality parameters is performed via various analysis methods, many of which are considered industry standard due to many decades of producing reliable and accurate results. However, recent advances in spectroscopic techniques present faster, non-invasive techniques that have considerable potential in fisheries science. The following text outlines influences on the chemical quality markers in Atlantic salmon and compares various analysis techniques that can be used for quantification and monitoring.

ABSTRACT The application of Raman spectroscopy in the meat processing industry as a quality assurance is dependent on its ability to differentiate tissues from the animal. Meat is commercialised as different cuts with variations in quality and financial value. Whilst it is possible to conduct some analysis on meat quality, there are high costs and time involved. The meat processing industry could benefit from rapid methods for characterising meat quality for large quantities. This study demonstrates the ability of combining Raman spectroscopy with chemometrics to discriminate tissues in a chicken carcass. All spectra from the different tissues were analysed by applying chemometrics. The principal component analysis (PCA) and discriminant function analysis (DFA) showed successful classification of different muscles and tissues.

Cheese is a nutritious dairy product and a valuable commodity. Internationally, cheddar cheese is produced and consumed in large quantities, and it is the main cheese variety that is exported from Australia. Despite its importance, the analytical methods to that are used to determine cheese quality rely on traditional approaches that require time, are invasive, and which involve potentially hazardous chemicals. In contrast, spectroscopic techniques can rapidly provide molecular information and are non-destructive, fast, and chemical-free methods. Combined with partner recognition methods (chemometrics), they can identify small changes in the composition or condition of cheeses. In this work, we combined FTIR and Raman spectroscopies with principal component analysis (PCA) to investigate the effects of aging in commercial cheddar cheeses. Changes in the amide I and II bands were the main spectral characteristics responsible for classifying commercial cheddar cheeses based on the ripening time and manufacturer using FTIR, and bands from lipids, including β’-polymorph of fat crystals, were more clearly determined through changes in the Raman spectra.

The application of food-grade microbial cultures to fresh meat products is a promising natural approach for meat shelf-life extension. However, before its adoption into commercial practice, it is essential to understand consumers' attitudes to this approach and the resulting marketed products. This study investigated Australian consumers' willingness to purchase and consume packaged fresh meat products with added microbial cultures for shelf-life extension. A national online survey of over 800 respondents was conducted. Results indicated that most Australian consumers would be willing to buy and eat such products, with 17.8% of respondents less likely to buy and 11.1% unwilling to eat these products. Respondents' purchasing and consumption decisions were influenced by demographic factors, their food and meat shopping and consumption behaviors, and the value, taste, and type of the meat product. Consumer acceptance may be improved by increasing their awareness of the potential use of microbial cultures as natural antimicrobials for food shelf-life extension.

Summary Whey protein hydrolysates are important food emulsifiers and bioactive ingredients. This study investigated the stability of whey protein isolate (WPI) bioactive peptide fraction nanoemulsions under representative food processing and storage conditions: pH (3–9), ion concentration (Na + , 0–200 m m and Ca 2+ , 0–15 m m ), thermal treatment (30–90 °C) and freeze–thawing. Bioactive peptide fractions, UC–10 and UP–10, were obtained by ultrafiltration of chymotrypsin or pepsin WPI hydrolysates, respectively. The nanoemulsions produced with these fractions had droplet diameters of 177 ± 3.5 nm (UC–10) and 154 ± 1.6 nm (UP–10). Nanoemulsions destabilised at pH 3–5, around the isoelectric point of WPI proteins but were stable at higher pH values, 6–9. Nanoemulsion instability escalated above critical Na + (25 m m ) and Ca 2+ (2.5 m m ) concentrations, but Ca 2+ accelerated droplet aggregation more strongly than Na + . Furthermore, nanoemulsions were moderately stable to heating and freeze–thawing. Overall, both WPI bioactive peptide‐stabilised nanoemulsions showed consistent stability to the processing conditions. This study expands on designing, producing and utilising nanoemulsions based on WPI bioactive peptides.

This study investigated the effects of two commercial protective cultures, one containing Lactobacillus sakei (now Latilactobacillus sakei) and the other containing Staphylococcus carnosus and L. sakei, in vacuum-packaged minced beef (ground beef) to advance the understanding of this biopreservation approach for fresh meat shelf-life extension. The protective cultures’ effects on spoilage-related bacterial profiles over time were evaluated using both culture-dependent and culture-independent methods in premium (containing 7.7% fat) and standard (containing 19.2% fat) beef mince stored at 4 °C for 12 days. The culture-dependent method showed that in premium mince, the mixed culture containing S. carnosus and L. sakei significantly suppressed the growth of Enterobacteriaceae and Pseudomonas spp. The culture containing only L. sakei exhibited a slight inhibitory effect against these spoilage bacteria. In contrast, neither protective culture inhibited the spoilage bacteria in standard mince. The 16S rRNA gene sequencing indicated bacterial community changes by protective cultures. Photobacterium spp., a potentially important group of meat spoilage bacteria that were usually undetected in culture-dependent studies, were found to be abundant in this study. The protective cultures’ impact on other meat quality aspects was also assessed. The culture containing S. carnosus and L. sakei lowered the pH of both premium and standard mince more than the culture containing only L. sakei, and the mixed culture slightly decreased the redness of premium mince. These findings support the use of protective cultures for bacterial spoilage control and shelf-life extension of fresh red meat, but their application may be limited to lean or low-fat products.

A rapidly growing population, resource scarcity, and the future sustainability of our food supply are among the major concerns of today's food industry. The importance of resilient food crops that will sustain in the future is imperative, and legumes are ideal future food crops owing to their rich nutrient profile, cost-effective production and resource usage efficiency. Furthermore, they have the potential to meet the protein needs of the future. There are however several limitations associated with legumes in terms of their sensory, nutritional, and functional properties, which make them challenging for the food industry to use. In this review, these challenges are discussed in detail with particular reference to fermentation as a strategy for overcoming them. A major focus is on examining the potential application of fermentation for modifying techno-functional properties, such as foaming and emulsifying properties, solubility, and water and oil binding capacities of legume substrates. In many studies, fermentation has been demonstrated to enhance the techno-functional, sensory and nutritional attributes of various legume substrates. Future studies must focus on developing scalable fermentation processes to utilize the technology for improving the techno-functional and sensory properties of legume-based ingredients at industrial scale.

With the fast-global development of packaging techniques, the potential antimicrobial effect of CO2, as a safe, cheap and readily available gas, makes it the integral component for packaging of meat products. The associated spoilage and/or pathogenic bacteria on raw meat may respond in different ways to elevated CO2 concentrations. The growth of some aerobic Gram-negative bacteria such as Pseudomonas spp. is significantly inhibited but some LAB bacteria may be allowed to grow faster and dominate the product. The antimicrobial efficacy of enriched CO2 packaging is attributed to the rate of CO2 solubility in the product which is itself affected by the level of headspace CO2, product pH, temperature and the ratio of headspace gas to product (G:P). This review, first, explores the varied range of beef and sheep meat spoilage and pathogenic bacteria and the intrinsic and extrinsic parameters that may influence the pattern of microbial growth and meat spoilage rate during storage. Then, the antimicrobial mechanism of elevated CO2 packaging will be discussed and the different approaches of achieving enriched CO2 packaging i.e. the traditional technique of flushing a desired gas mixture and/or using the new commercially developed CO2 emitters will then be compared in terms of their strengths, limitations and technical mode of action.

Whey protein isolate (WPI)-derived bioactive peptide fractions (1–3, 3–5, 5–10, 1–10, and >10 kDa) were for the first time used as emulsifiers in nanoemulsions. The formation and storage stability of WPI bioactive peptide-stabilized nanoemulsions depended on the peptide size, enzyme type, peptide concentration, and storage temperature. The highly bioactive <10 kDa fractions were either poorly surface-active or weak stabilizers in nanoemulsions. The moderately bioactive >10 kDa fractions formed stable nanoemulsions (diameter = 174–196 nm); however, their performance was dependent on the peptide concentration (1–4%) and enzyme type. Overall, nanoemulsions exhibited better storage stability (less droplet growth and creaming) when stored at lower (4 °C) than at higher (25 °C) temperatures. This study has shown that by optimizing peptide size using ultrafiltration, enzyme type and emulsification conditions (emulsifier concentration and storage conditions), stable nanoemulsions can be produced using WPI-derived bioactive peptides, demonstrating the dual-functionality of WPI peptides.

High-moisture extrusion cooking (HMEC) is an efficient method for converting proteins and polysaccharides into fibrous structure that is used in the industrial production of meat analogs. The purpose of this review is to systematically evaluate current knowledge regarding the modification of protein structure including denaturation and reassembly upon extrusion processing and to correlate this understanding to the structure of the final products. Although there is no consensus on the relative importance of a certain type of bond on extrudates' structure, literature suggests that, regardless of moisture level, these linkages and interactions give rise to distinctive hierarchical order. Both noncovalent and disulfide bonds contribute to the extrudates' fibrous structure. At highwater levels, hydrogen and disulfide bonds play a dominant role in extrudates' texture. The process parameters including cooking temperature, screw speed, and moisture content have significant albeit different levels of impact on the texturization process. Their correlation with the ingredients' physiochemical properties provides a greater insight into the process-structure-function relationship of meat analogs. The tendency of protein and polysaccharide blends to phase separate rather than produce a homogeneous mix is a particularly important aspect that leads to the formation of fibrous layers when extruded. This review shows that systematic studies are required to measure and explain synergistic and competitive interactions between proteins and other ingredients such as carbohydrates with a focus on their incompatibility. The wide range of plant protein source can be utilized in the HMEC process to produce texturized products, including meat analogs.