Search Results (517)

This research focused on the systematic engineering of processing parameters to obtain novel hydrocolloids from cassava (Manihot esculenta), specifically investigating how extraction pH controls their functional and physicochemical properties. Hydrocolloids were obtained across a range of pH conditions, followed by rigorous analysis of their chemical composition, flow behavior, viscoelasticity, and technological capacity, including water and oil holding capacity (WHC and OHC). The study established that hydrocolloids yield can be decoupled from extreme pH constraints, as high yields were successfully attained in both acidic and alkaline environments, thereby identifying a critical and flexible processing window for scalable production. Compositionally, the extracts confirmed their potential as functional additives due to a high carbohydrate content and minimal fat. Crucially, the extracted hydrocolloids exhibited strong structural performance, displaying high water and oil retention capacity—metrics essential for emulsion stability and shelf life—while consistently confirming desirable shear-thinning behavior across all effective extraction conditions. In conclusion, these results demonstrate that hydrocolloids derived from cassava are versatile stabilizers whose robust structural performance is maintained across varying processing pH levels, positioning them as promising, cost-effective alternatives for developing resilient, stable food matrices. Full article

Global chestnut production has grown significantly in recent years, driven by its health benefits and growing interest in sustainable agriculture. Chestnut processing produces a solid residue consisting primarily of the fruit’s outer shell (pericarp), which is generally disposed of by on-farm combustion. However, this waste biomass shows a high potential for valorization due to its nutritional composition, particularly as a source of dietary fiber and polyphenols. In this study, the valorization potential of chestnut outer shells was evaluated through two approaches, demonstrating possible applicability at an industrial level: (1) the recovery of polyphenols using a simple and environmentally friendly extraction method, easily applicable on-farm, based on hot water as a solvent under different time–temperature combinations according to Response Surface Methodology (Central Composite Design); (2) the addition of chestnut outer shell flour during breadmaking as a source of fiber supplementation. Optimization of the extraction process using Response Surface Methodology combined with the desirability function identified optimal conditions at 102 min and 115 °C, yielding a maximum of approximately 172.30 mg of polyphenols per gram of dry outer shell. The incorporation of chestnut outer shell flour into bread formulations resulted in reduced dough workability, increased crust hardness (13.00 ± 0.87; 36.00 ± 1.00), and a darker bread color (1278.33 ± 39.27; 584.33 ± 25.90 RGB), particularly in the crumb. Full article

This study investigated the optimisation of roselle (Hibiscus sabdariffa L.) leaf tisane formulation using response surface methodology (RSM), targeting total phenolic content (TPC), ferric reducing antioxidant power (FRAP), and DPPH radical scavenging activity as quality indicators. A face-centred central composite design was employed to evaluate dose effects (0.5–2.5 g) and infusion time (5–15 min). Multi-response optimisation using the desirability function identified 1.81 g dose and 5 min infusion as the optimum condition, yielding predicted values of 24.46 mg GAE/100 mL (TPC), 61.07 µmol Fe²⁺/100 mL (FRAP), and 80.47% (DPPH), with a composite desirability score of 0.64. Validation experiments confirmed strong predictive accuracy, with deviations of 0.80% (FRAP) and 3.92% (DPPH), and a modest deviation of 13.2% (TPC), acceptable within complex food matrices. The findings demonstrate that short infusion times are sufficient to extract key bioactives, ensuring consumer convenience and energy efficiency, while valorising roselle leaves as an underutilised by-product into a sustainable functional beverage. Future studies should address sensory acceptance, stability, and bioavailability to support industrial applications further. Full article

The present study aimed to model and optimize the fortification of corn-based extruded flips with quinoa flour to improve their nutritional, functional, and sensory quality while maintaining desirable technological properties. Corn flour was partially replaced with quinoa flour at levels of 0, 10, 20, and 30%, and the mixtures were processed using a twin-screw extruder at three screw speeds (350, 500, and 650 rpm). The influence of formulation and mechanical energy input on product quality was evaluated through comprehensive characterization, including bulk density, expansion index, texture, color, chemical composition, mineral profile, amino acid and fatty acid composition, and descriptive sensory attributes. Response surface methodology (RSM) was applied to model the effects of quinoa addition and screw speed on 56 quality responses. The Z-score approach was employed to identify optimal processing conditions. The results showed that from a technological and nutritional perspective, formulations containing 20–30% quinoa processed at medium to high screw speeds (500–650 rpm) provided the most balanced products. Z-score optimization identified that the sample with 20% quinoa extruded at 650 rpm showed a balanced combination of enhanced nutritional characteristics and preserved physical and sensory quality. Full article

The study presents a sustainable approach to valorizing hazelnut processing by-products, specifically skins and shells, through their conversion into bioactive polyphenol-rich extracts using pressurized hot water extraction (PHWE), an environmentally friendly green technology. PHWE yielded extracts with total phenolic contents of 25.4 mg GAE/g dw (shell) and 83.7 mg GAE/g dw (skin), which were incorporated into biodegradable poly(vinyl alcohol)/carboxymethyl cellulose (PVA/CMC) films at concentrations of 1–3% (w/v). The resulting composites were comprehensively characterized in terms of structural, mechanical, thermal, and barrier properties. FTIR, DSC, and XRD analyses demonstrated strong hydrogen bonding, increased thermal stability, and reduced crystallinity due to polyphenol–polymer interactions. Phenolic incorporation enhanced UV-blocking capability, increased antioxidant activity by up to five-fold, and reduced oxygen permeability from 0.048 to 0.015 (cm³·mm·m⁻²·day⁻¹·atm⁻¹) (69% reduction, p < 0.05), compared to neat PVA while maintaining desirable transparency (>70%). Optimal formulations (HSkE-II) exhibited a 39% increase in elongation at break and improved flexibility without compromising film integrity. Application tests using fresh-cut apples, watermelon, and chicken revealed significant reductions in microbial growth (up to ~1.2 log CFU/g), lipid oxidation, and weight loss during storage, confirming the films’ potential for active food packaging. This work highlights an efficient valorization strategy for nut industry by-products and demonstrates their functional integration into sustainable biodegradable packaging systems. Full article

This study investigated the effects of alternative sweeteners, allulose (AL), stevia (ST), and xylose (XY), on the physicochemical, antioxidant, textural, and sensory properties of Yanggaeng fortified with Cissus quadrangularis (CQ) powder. Replacing sucrose (SU) with alternative sweeteners significantly affected the proximate composition and overall quality of Yanggaeng. Formulations containing AL, ST, or XY exhibited higher moisture retention and lower carbohydrate content than those containing SU. Colorimetric analysis revealed that Yanggaeng prepared with alternative sweeteners developed a darker coloration and greater browning intensity, likely due to enhanced Maillard reactions during heating. Among the sweeteners tested, AL showed the highest total phenolic content and relatively high antioxidant activity, suggesting potential functional advantages beyond sweetness. Textural analysis indicated that ST enhanced gel strength and elasticity even under high-moisture conditions, whereas AL produced a softer texture, which may be desirable for products requiring reduced firmness. Although consumer preference scores did not differ significantly across most sensory attributes, both ST and AL achieved acceptable overall profiles, with sweetness ratings comparable to those of SU. These findings suggest that CQ-enriched Yanggaeng sweetened with alternative sweeteners can be developed as a promising low-sugar dessert option without compromising quality or consumer acceptability. Full article

Graphene oxide (GO), with its high surface area, tunable chemistry, and exceptional mechanical, thermal, and electrical properties, is rapidly advancing as a transformative material in both composite engineering and membrane technology. In composite systems, GO serves as a multifunctional reinforcement, significantly improving strength, stiffness, thermal stability, and conductivity when integrated into polymeric, ceramic, or metallic matrices. These enhancements are enabling high-performance solutions across electronics, aerospace, automotive, and construction sectors, where lightweight yet durable materials are in demand. In addition, GO-based membranes are revolutionizing water purification, desalination, and other high-end separation technologies. The layered structure, adjustable interlayer spacing, and abundant oxygen-containing functional groups of GO allow precise control over permeability and selectivity, enabling efficient transport of desired molecules while blocking contaminants. Tailoring GO morphology and surface chemistry offers a pathway to optimized membrane performance for both industrial and environmental applications. This paper gives a comprehensive overview of the latest developments in GO-based composites and membranes, highlighting the interplay between structure, morphology, and functionality. Future research directions toward scalable fabrication, performance optimization, and integration into sustainable technologies are discussed, underscoring GO’s pivotal role in shaping next-generation advanced materials. Full article

Controlled environment agriculture technologies are traditionally applied to higher plants to enhance growth and cultivation periods, but such a concept has seldom been applied to seaweed aquaculture. A new dimension has been opened, wherein preliminary investigations in Ulva ohnoi revealed that continuous exposure (24 h) of light modulates chlorophyll-a fluorescence, carbohydrate content, and biochemical composition affecting the daily growth rate. DGR (daily growth rate) increased 2.6 times under continuous illumination for 24 h compared to the 12 h L/D photoperiod. Mg and carbohydrate contents were raised by 1.1 and 1.2 times, respectively, under continuous illumination. DGR formed a strong positive correlation with carbohydrate, protein, carotenoid, chlorophyll-a fluorescence, C, H, and Mg levels. A short cultivation cycle (15 days) was proposed to enable a consistent, continuous high growth and to avoid the induction of reproduction. The feedstock demand for bio-products, aquaculture feed, biomaterials, functional food, and food additives is registering unprecedented feedstock demand for Ulva. However, further detailed studies are desired to understand the seasonality and economic viability of scaling up this technique for commercial implementation. Full article

This study presents a modification strategy to fabricate core–shell composite aggregates from reclaimed asphalt pavement (RAP), aligning with green chemistry principles for waste valorization. The method involves creating a porous cementitious shell on the surface of RAP particles through a controlled hydration process. This surface modification simultaneously addresses the inherent structural weaknesses and irregular morphology of raw RAP, enabling the design of materials with desired properties. A face-centered central composite design (FCCD) was employed to optimize the synthesis process, elucidating the nonlinear relationships between key synthesis parameters and the final material characteristics. The optimized synthesis yielded porous aggregates with significantly enhanced structural integrity, evidenced by a 43.9% reduction in crushing value. Furthermore, the surface modification effectively regulated the material’s morphology and particle size distribution, leading to a 3.6 mm increase in median particle size (D₅₀) and a 27.69% decrease in the content of fines (<4.75 mm). Microstructural characterization confirmed the formation of a rough, porous cementitious shell composed of hydration products, which provides the structural basis for the material’s enhanced performance. This work establishes a clear structure–property relationship, demonstrating a new pathway for the rational design and synthesis of functional porous materials from solid waste for application in high-grade pavements. Full article

In this work, the results of ellipsometric studies of bilayer films of broadband oxides (Al₂O₃:ZnO, Al₂O₃:TiO₂) are presented. Thin layers of ${\mathrm{A}\mathrm{l}}_2{\mathrm{O}}_3,\mathrm{Z}\mathrm{n}\mathrm{O}$ and $\mathrm{T}\mathrm{i}{\mathrm{O}}_2$ were deposited on silicon substrate using the atomic layer deposition (ALD) method. The desired ranges of antireflective properties were selected, and then, based on optical modeling, the appropriate thicknesses of individual layers were determined. Optical constants were determined based on ellipsometric measurements in the spectral range of 193–1690 nm. For several selected samples, this range has been extended to 470–6500 cm⁻¹. B-spline function, Tauc–Lorentz, Cody–Lorentz and Psemi-M0 oscillator models were used to describe the optical properties of the investigated films. Reflectance spectra for layers on a silicon substrate were determined in the range from 200 to 2500 nm. Additionally, complementary studies, SEM and EDS analyses, were also performed. The EDS investigations enabled the determination of the composition of the bilayer films. Spectrophotometric analysis demonstrated consistency between the obtained experimental data and theoretical predictions, confirming the validity of the applied model. The studies showed significant improvement in antireflective properties depending on the thickness of the prepared layers while maintaining an extinction coefficient close to zero, across much of the investigated spectral range, regardless of the layer thickness. Full article

Hericium erinaceus (Lion’s Mane mushroom) is a medicinal species recognised for its neuroprotective and antioxidant properties. This study investigated its potential as a functional ingredient in oat milk-based desserts formulated for individuals with dysphagia. Freeze-dried Lion’s Mane powder (LMP), containing high-quality protein (~16%, amino acid score 88%), dietary fibre (~31%), and phenolic compounds (72.15 mg GAE/g), was incorporated at varying levels using gelatin or iota-carrageenan (IC) as gelling agents. Incorporation of up to 5% LMP significantly improved the nutritional composition and maintained favourable texture and sensory characteristics while meeting the International Dysphagia Diet Standardisation Initiative (IDDSI) Level 6 criteria. Both manual and instrumental fork pressure tests confirmed that all samples were soft and easy to compress without stickiness or deformation recovery, ensuring safe swallowing. Higher inclusion levels of LMP or hydrocolloids increased hardness and firmness but adversely affected colour and mouthfeel. Carrageenan-based formulations further supported the development of vegan-friendly options with stable structure and desirable rheology. Overall, the study demonstrates that Lion’s Mane-enriched soft foods can deliver enhanced nutrition and texture suitable for dysphagic diets, offering a novel, plant–fungal approach to supporting healthy ageing with potential neuroprotective properties. Full article

In response to the increasing consumer demand for healthier diets and the needs of individuals with gluten intolerance, chestnut flour (CF) emerges as a valuable unconventional ingredient for sustainable and functional nutrition. This study evaluated the nutritional, phytochemical, and functional properties of gluten-free biscuits formulated with whole rice flour (RF), CF, and their mixtures, where RF was replaced by CF at 0% (control), 10%, 30%, 70%, 90%, and 100% (w/w). In addition, in the 50% CF formulation, 5% of RF was substituted with fruit powders rich in phenolic compounds and recognized as fortifying agents, such as chokeberry (CP), açaí (AP), and blueberry (BP). Proximate composition, macro- and microelement content, total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity (DPPH and FRAP assays) were determined for the individual flours, composite flours, fruit powders, and biscuit formulations. Structural characteristics were assessed using Small- and Wide-Angle X-ray Scattering (SAXS/WAXS) analysis and Fourier Transform Infrared Spectroscopy (FTIR). Results showed that CF incorporation enhanced both the nutritional and functional profile of flours and biscuits, increasing protein, fiber, lipid, and mineral contents while reducing carbohydrates, and improving TPC, TFC, DPPH, and FRAP values. Fortification with 5% CP, AP, or BP further boosted the phytochemical content of the biscuits, with the chokeberry-enriched sample exhibiting the highest TPC (348.88 mg GAE/100 g d.s.), TFC (253.82 mg QE/100 g d.s.), DPPH (50.36%), and FRAP (21.07 μM Fe²⁺/g d.s.). The combination of 50% CF and 5% CP provided dual benefits, significant bioactive enrichment alongside the preservation of desirable technological properties. Complementary SAXS/WAXS and FTIR analyses indicated that CF and fruit powders enhanced molecular interactions and matrix cohesion, which may contribute to improved texture and antioxidant potential of the biscuits. Overall, this formulation offers a promising and practical approach to developing functional gluten-free biscuits with enhanced nutritional, phytochemical, functional, and structural characteristics. Full article

The aim of the study was to carry out optimization via genetic algorithm in order to select the best configuration of the sandwich composite structure from which the racing car monocoque is built. The tools used were the static structural analysis by means of the finite element method and multi-objective genetic algorithm implemented in the Ansys Workbench 2024 R1 software. The optimization was carried out to determine the optimal number of layers and orientation of fibers in the sandwich structure. To evaluate the efficiency of the composite structure proposed for the racing car monocoque, two key indicators were employed: Inverse Reserve Factor (IRF) and Total Deformation Load Multiplier (TDLM). The objective function was designed to minimize the overall weight while maintaining the required strength and stiffness of the structure. The results of the conducted analyses demonstrate that the applied optimization via the genetic algorithm method delivers the desired outcomes, meeting the specified design criteria and enhancing the mechanical performance of the monocoque. Full article

The combination of rapeseed oil (RO) and hazelnut oil (HO) was selected to create a functional blend integrating two technologically complementary lipid matrices. RO is valued for its favorable fatty acid (FA) profile, particularly its low saturated FA content and the presence of essential polyunsaturated FAs, whereas HO is characterized by high monounsaturated FA levels and inherently greater resistance to oxidative deterioration. Blending these oils enables the formulation of mixtures that balance nutritional quality with improved physicochemical stability, without the need for chemical modification. Such an approach is relevant for applications requiring oils that retain desirable characteristics during storage and handling. In this context, the present study aimed to evaluate the quality characteristics, FA composition, triacylglycerol (TAG) structures, and oxidative stability of binary blends of RO and HO. Two commercial oils, as well as their blends in RO:HO volume ratios of 3:1, 1:1, and 1:3, were tested. The samples were stored under two temperature conditions: 4 °C (refrigeration) and 20 °C (room temperature), and analyzed after two and four months of storage. Initial MUFA content ranged from approx. 61–74%, increasing with HO proportion, whereas PUFA levels decreased accordingly (from ~28% in RO to ~10% in HO-rich blends). The sn-2 TAG position was predominantly occupied by unsaturated FAs (>80%). Statistical analysis (p < 0.05) showed that both storage time and temperature significantly affected PV, while no significant differences were observed in the overall proportions of SFA, MUFA, and PUFA. Blends with a higher proportion of RO exhibited increased AVs, suggesting greater susceptibility to hydrolytic changes, whereas mixtures enriched in HO demonstrated superior oxidative stability, as reflected by significantly lower peroxide values (p < 0.05), which can be attributed to their lower PUFA content. The 1RO:3HO blend exhibited the most favorable balance between beneficial nutritional indices and stability against quality deterioration over the storage period. The results indicated that the formulation of balanced mixtures combining the favorable FA profile of RO with the oxidative resistance of HO represents a promising approach for obtaining oils with improved functional and nutritional properties. Full article

This review examines the nutritional and functional potential of Acheta domesticus, the impact of fermentation on its biochemical and microbiological properties, and its application in food ingredients and products. Relevant literature was reviewed on the composition, fermentation behavior, product development, and consumer perceptions related to cricket-based ingredients, with a focus on fermented applications and microbiota interaction. Fermentation improves the safety, digestibility, flavor, and nutritional value of cricket powder. Lactic acid bacteria (e.g., Lactiplantibacillus plantarum and Latilactobacillus curvatus) enhanced substrate acidification, reduced biogenic amines and acrylamide levels, and contributed to desirable volatile compounds production. Additionally, fermentation using yeasts like Yarrowia lipolytica and Debaryomyces hansenii resulted in the production of antimicrobial substances, reduction in chitin, and an increase in the matrix digestibility. Fermented cricket-based ingredients have been successfully applied to bread, biscuits, yogurt, and beverages. Protein hydrolysates produced by fermentation exhibited antioxidant, anti-aging, and preservative properties, expanding potential beyond food. Consumer acceptance was highest when insects were integrated into familiar and visually unobtrusive food formats. To conclude, A. domesticus shows great promise as a sustainable and functional food ingredient. Fermentation offers a key strategy to overcome safety, sensory, and acceptability barriers. Full article