Search Results (2,725)

This study addresses the increasing demand for texture-modified seafood products suitable for elderly consumers by focusing on dried squid, a popular protein source. The aim was to optimize the softening and drying procedures to produce a dried squid product with improved chewability and quality. Fresh squid was pretreated using sodium bicarbonate or potassium carbonate solutions (0, 0.3, 0.6, and 0.9 mol/kg) and dried at 40 °C using either continuous (CD) or intermittent drying (ID) until the final moisture content reached 18.34 ± 0.44%. Hardness generally increased with higher alkaline concentrations, with the potassium carbonate-treated samples showing better softening effects. Based on standards for elderly-friendly foods targeting chewable hardness (10,000–50,000 N/m²), low water activity (<0.58), and limited color change (ΔE = 14.32), the optimal result was achieved with 0.3 mol/kg potassium carbonate and ID. Among the thin-layer drying models, the Midilli–Kucuk model showed the best fit, with the highest average R² (0.9974), and lowest SSE (0.0481) and RMSE (0.1688), effectively capturing the drying kinetics. Scanning electron microscopy (SEM) revealed smoother surfaces and consistent porosity in samples dried intermittently, indicating less structural degradation. Finite element analysis showed that ID improved internal moisture distribution, reduced surface crusting, and alleviated internal stresses. These results support mild alkaline soaking combined with ID as an effective strategy for enhancing dried squid quality for elderly individuals. Full article

With the rising trend of health-conscious consumers, demand for gluten-free alternatives is increasing, and rice flour is a promising gluten-free alternative for chicken batter. This study examines the effects of particle size variations in Baromi-2 rice flour on batter rheology and the quality attributes of deep-fat fried chicken. Baromi-2 is a rice variety specifically developed to meet the demands of the modern food processing industry, especially for applications requiring dry milling. Five particle sizes (60, 100, 120, 160, and 180 mesh) were evaluated on the basis of their physicochemical properties, including water-holding capacity (WHC), amylose content, and damaged starch levels. Batter consistency was assessed and frying performance was analyzed with regard to coating pickup, cooking loss, moisture content, crust color, and textural attributes. Results demonstrated that finer particle sizes (e.g., 180 mesh) exhibited high WHC and batter viscosity, resulting in reduced flowability and enhanced adhesion. These properties contributed to high coating pickup, improved moisture retention, and reduced cooking loss during frying. Fried chicken prepared with finer particles showed soft textures, great cohesiveness, and light crust colors with high lightness (L*) and reduced redness (a*) and yellowness (b*), producing a visually appealing product. By contrast, larger particle sizes (e.g., 60 mesh) resulted in low viscosity, uneven coatings, and high cooking loss. This study highlights the critical role of rice flour particle size in optimizing batter functionality and improving the quality of fried foods. Furthermore, these findings suggest the potential to bridge the gap between consumer demand for healthier fried foods and the food industry’s demands. Full article

This study aimed to valorize underutilized local ingredients by developing nutritionally enhanced pasta products enriched with sorghum and cork oak flours. The resulting pasta samples were characterized by their chemical composition, color attributes, functional properties, texture, microstructure, and antioxidant capacity. Semolina-based pasta showed higher protein content, while cork oak flour contributed significantly to lipid content, and sorghum flour was notably rich in fiber and minerals. Colorimetric analysis quantified visible differences in appearance, depending on the type of flour used. Functional assessment showed comparable water absorption indices across all samples; however, sorghum-enriched pasta exhibited significantly higher water solubility. Textural analysis indicated that sorghum reduced pasta adhesiveness and cohesiveness, whereas cork oak flour increased hardness, gumminess, and adhesiveness—likely due to its high fiber content, contributing to a stickier mouthfeel. Microstructural observations confirmed a denser and more compact matrix in pasta formulated with cork oak flour. Antioxidant analysis revealed that cork oak flour imparted the highest antioxidant potential, followed by sorghum and semolina. HPLC/ESI-TOF-MS profiling demonstrated a rich and diverse polyphenolic composition in the enriched samples. These formulations not only enhance the functional and nutritional profile of traditional pasta but also align with the increasing consumer demand for low-carbohydrate, fiber-rich foods. Full article

In this study, the effects of non-thermal pretreatment such as corona discharge plasma (CDP-21 kV), dielectric barrier discharge plasma (DBDP-32 kV), and ultrasonic waves of different powers (US-180 W, 210 W, 240 W) on hot-air drying of ferruginous yam were compared. The regulatory effects of ultrasonic and cold plasma pretreatment on the drying characteristics and quality of yam were systematically evaluated by determining the drying kinetic parameters, physicochemical indexes, volatile components, and energy consumption. The results showed that ultrasonic pretreatment significantly improved the drying performance of yam compared with different cold plasma treatments, with the highest drying rate and effective moisture diffusion coefficient in the US-180 W group. In terms of quality, this treatment group exhibited better color retention, higher total phenol content (366 mg/100 g) and antioxidant activity, and optimal rehydration performance. Low-field nuclear magnetic resonance (NMR) analyses showed a more homogeneous water distribution, and gas chromatography–mass spectrometry (GC-MS) identified 55 volatile components. This study confirms that the US-180 W ultrasonic pretreatment technology can effectively improve the drying efficiency and product quality of yam and at the same time reduce the energy consumption. The results of this study provide a practical solution for the optimization of a process that can be replicated in the food drying industry. Full article

Using agro-industrial byproducts as functional ingredients represents a sustainable approach to food development. This study aimed to characterize the physicochemical and techno-functional properties of grape marc flour and evaluate the metabolite content and antioxidant activity of the extract obtained from these residues. Grape marc flour analysis included pH, color, and techno-functional parameter assessment. The metabolite content and antioxidant activity of the extracts were determined in vitro and in a meat system. The grape marc flour exhibited low pH, lightness (L*), and yellowness (b*) index values, as well as increased redness (a*) values. It also showed the ability to retain water and oil, along with notable swelling capacity. The extracts exhibited high levels of phenolic, tannins, flavonoids, and chlorogenic acid, as well as anti-radical activity and reducing power. When incorporated into a cooked meat system, the extracts decreased pH and lipid oxidation levels. These findings suggest that grape marc flour has potential as a functional ingredient in the formulation of meat products. Full article

Improving the end-of-life performance of polylactic acid (PLA) for food packaging requires strategies that enhance biodegradability, solubility, and dispersibility without compromising essential material properties. PLA-based films were produced by melt extrusion using polyvinylpyrrolidone (PVP) as a hydrophilic modifier, aiming to enhance the water uptake and affinity of PLA, which may potentially lead to faster environmental degradation. Two PVPs with distinct molar masses at varying concentrations were used to investigate their effects on the structural, thermal, mechanical, optical, and barrier behavior of the films. Thermal analysis revealed a slight depression in glass transition temperature, more evident in blends with low-molecular-weight PVP10, indicating increased chain mobility and partial miscibility. A two-step degradation process with extended thermal decomposition profiles was observed upon the inclusion of PVP. SEM and ATR-FTIR analyses confirmed enhanced dispersion and non-covalent interactions in PVP10-based blends, in contrast to the pronounced phase separation and micro-voids observed in PVP40-based systems. Mechanically, films containing 5 and 10 wt.% of PVP10 retained tensile strength and stiffness, whereas PVP40 led to embrittlement. Optical properties were modified by increasing the PVP content, resulting in greater opacity and color differences, which potentially offer benefits for light-sensitive packaging. Altogether, PLA films containing 5 and 10 wt.% of PVP10 demonstrated the most favorable balance between water affinity-oriented design and packaging-relevant performance. Full article

Jerusalem artichoke (Helianthus tuberosus L.) is a valuable source of inulin and fructooligosaccharides—compounds with well-documented prebiotic and functional food properties. However, its high moisture content significantly limits storage stability. This study aimed to assess the effects of drying method and process temperature on the drying kinetics and selected physicochemical properties of Jerusalem artichoke. Convective drying (AD) and combined convective–microwave drying (AMD), using a microwave power of 100 W, were employed. Drying was conducted at air temperatures of 40 °C, 60 °C, and 80 °C. Among the mathematical models evaluated, the Page model provided the best fit to the experimental drying data for both methods. Samples dried at 80 °C using the AMD technique exhibited the most pronounced changes in color, significant polyphenol losses, and a substantial reduction in antioxidant capacity compared to the fresh material. The lowest polyphenol degradation and the highest retention were observed in products dried at 40 °C using both AD and AMD methods. Notably, the AMD method significantly reduced drying time and improved the grindability of the dried Jerusalem artichoke samples. Although AMD contributed to certain quality deterioration, it also promoted a higher degree of particle size reduction. However, this increased degree of particle size reduction had only a limited effect on the extraction efficiency of fructooligosaccharides and inulin. The results of the present study suggest that AMD may serve as a competitive alternative to AD for drying Jerusalem artichoke, particularly when processing time and grindability are critical considerations. Full article

The Maillard reaction (MR), a non-enzymatic interaction between reducing sugars and amino compounds, plays a pivotal role in developing the flavor, color, and aroma of thermally processed foods. Beyond its culinary relevance, the MR gives rise to a structurally diverse array of compounds, including a novel class of fluorescent nanomaterials known as carbon nanodots (CNDs). These Maillard-derived CNDs, although primarily incidental in food systems, exhibit physicochemical characteristics—such as aqueous solubility, biocompatibility, and tunable fluorescence—that are similar to engineered CNDs currently explored in biomedical fields. While CNDs synthesized through hydrothermal or pyrolytic methods are well-documented for drug delivery and imaging applications, no studies to date have demonstrated the use of Maillard-derived CNDs specifically in drug delivery. This review examines the chemistry of the Maillard reaction, the formation mechanisms and characteristics of food-based CNDs, and their potential functional applications in food safety, bioactivity, and future biomedical use. Additionally, it critically evaluates the health implications of Maillard reaction products (MRPs), including both beneficial antioxidants and harmful by-products such as advanced glycation end-products (AGEs). This integrated perspective highlights the dual role of MR in food quality and human health, while identifying key research gaps needed to harness the full potential of food-origin nanomaterials. Full article

Spirulina’s (Arthrospira platensis) use in food applications is limited by its dark color and sulfurous odor. This study aimed to develop a preharvest bioprocessing strategy using Saccharomyces cerevisiae co-cultivation to address these limitations. At a yeast/microalgae biomass ratio of 10:1000 with 5 g/L of glucose supplementation, co-cultivation for 24 h induced a rapid color transition from dark blue–green to light green and imparted “floral–fruity” aromas. Major bioactive compounds, including β-carotene, linoleic acid, and γ-linolenic acid, increased significantly, while volatile sulfur compounds were eliminated. Chlorophyll a and carotenoid contents rose by over two fold, reflecting enhanced photosynthetic efficiency. Mechanistic analyses revealed that yeast-derived acetic acid upregulated genes involved in flavor precursor biosynthesis and promoted biomass accumulation. This strategy integrates sensory improvement with nutritional enhancement, providing a sustainable approach for developing spirulina-based functional foods. Full article

Carboxymethyl cellulose (CMC) films, derived from sugarcane bagasse agricultural waste (SCB) incorporated with Betalains-nitrogen-doped carbon dots (Betalains-N–CQDs), derived from beet root waste (BR), offer a sustainable, smart and naked-eye sensor for strawberry packaging due to their excellent fluorescent and shape memory properties. These CMC-Betalains-N–CQDs aim to enhance strawberry preservation and safety by enabling visual detection of common food contaminants such as bacteria, fungi and Pb(II). Crucially, the CMC-Betalains-N–CQD film also exhibits excellent shape memory properties, capable of fixing various shapes under alkaline conditions and recovering its original form in acidic environments, thereby offering enhanced physical protection for delicate produce like strawberries. Optical studies reveal the Betalains-N–CQDs’ pH-responsive fluorescence, with distinct emission patterns observed across various pH levels, highlighting their potential for sensing applications. Scanning Electron Microscopy (SEM) confirms the successful incorporation of Betalains-N–CQDs into the CMC matrix, revealing larger pores in the composite film that facilitate better interaction with analytes such as bacteria. Crucially, the CMC-Betalains-N–CQD film demonstrates significant antibacterial activity against common foodborne pathogens like Escherichia coli, Staphylococcus aureus, and Candida albicans, as evidenced by inhibition zones and supported by molecular docking simulations showing strong binding interactions with bacterial proteins. Furthermore, the film functions as a fluorescent sensor, exhibiting distinct color changes upon contact with different microorganisms and Pb(II) heavy metals, enabling rapid, naked-eye detection. The film also acts as a pH sensor, displaying color shifts (brown in alkaline, yellow in acidic) due to the betalains, useful for monitoring food spoilage. This research presents a promising, sustainable, and multifunctional intelligent packaging solution for enhanced food safety and extended shelf life. Full article

Biologically derived polymers, such as chitosan, have gained attention as sustainable alternatives to synthetic materials for food and biomedical applications. Fungal-derived chitosan offers notable advantages over crustacean-based chitosan, including a renewable origin and lower allergenic potential. In this study, chitosan was extracted from fungal biomass through a sequential process comprising demineralization, deproteinization, and deacetylation. The extracted material was characterized using Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), thermogravimetric analysis (TGA), scanning electron microscopy (SEM), zeta potential measurement, dynamic light scattering (DLS), and color analysis. Compared to commercial chitosan, the fungal chitosan exhibited lower crystallinity and thermal stability, as well as a more porous surface morphology. Its degree of deacetylation and surface charge suggest promising potential for use in biodegradable films and functional materials. These findings highlight the feasibility of using fungal biomass as a sustainable and valuable source of chitosan for technological applications. Full article

The objective of this study was to evaluate the physical, chemical, mechanical, thermal, and topological properties of polyvinyl alcohol (PVA) and gelatin (GL) films after incorporating three different fractions of blueberry extract: crude extract (EB, without purification), phenolic portion (EF), and concentrated anthocyanins (EA). Additionally, the study aimed to analyze the efficiency of these colorimetric indicator films in monitoring the freshness quality of shrimp. The experiment followed a completely randomized design with one factor—different types of films—studied at six levels: film incorporated with crude blueberry extract (FB), film incorporated with phenolic extract (FF), and film incorporated with anthocyanin extract (FA), in addition to the control films: the plasticized blend containing glycerol, PVA, and GL (FC), the pristine gelatin film (FG), and the pristine PVA film (FPVA). To evaluate the colorimetric sensitivity of the indicators applied to shrimp, storage time was studied at two levels: T0 (before storage—on the day of collection) and T7 (after 7 days of storage at 6.5 ± 1 °C) for the FB and FA films. Regarding thermal properties, the degradation profile occurred in three stages, with the FC film being the most thermally stable. In terms of mechanical behavior, the isolated anthocyanin content increased the elasticity of FA, while the crude extract and other phenolic compounds contributed to the stiffness of FB (Young’s modulus, YM = 22.52) and FF (YM = 37.33). Structurally, the FC film exhibited a smooth and well-blended polymeric surface, whereas FF, FB, and FA displayed heterogeneous and discontinuous phases. The incorporation of blueberry extracts reduced water absorption, leading to decreased swelling and solubility. FF showed the lowest solubility (S = 16.14%), likely due to hydrogen bonding between phenolic compounds and the polymer matrix. Notably, FB demonstrated superior physical, chemical, and mechanical performance, as well as the highest thermal stability among the extract-containing films. It also showed a visible color change (from purple to green/brown) after 7 days of shrimp storage, corresponding with spoilage and pH values unsuitable for consumption. Both FA and FB effectively monitored shrimp freshness, offering a sustainable approach to quality assurance and food waste reduction. Among them, FB was the most practical for visual detection. Overall, these films demonstrated strong potential as pH-sensitive indicators for evaluating the freshness of shrimp. Full article

Breastfeeding women require specific nutrition to support the quality and secretion of breast milk, which can be achieved through the development of analog rice. Several potential alternatives to develop analog rice, including sago and corn flour, can be developed with the addition of moringa leaf powder due to its high nutritional composition and bioactive compounds, particularly high protein, iron, phytosterols, and flavonoids, which are suitable for breastfeeding women. However, as a new product, besides considering its nutritional value, developing the preferred and acceptable formulation of analog rice remains challenging. This research aims to gain the best formulation and investigate the physicochemical and sensory properties. Three formulations of analog rice were applied in this study utilizing extrusion technology, comprising sago, corn flour, and moringa leaf powder in ratio variations as follows: A, 60:37:3; B, 70:25:5; C, 80:10:10. Overall, the analog rice produced had a green color, a sticky texture, a distinct moringa aroma, and a slightly bitter taste, with Formulation C being most preferred (overall organoleptic value of 2.5, categorized as neutral), containing 6.22 ± 0.83% moisture, 1.04 ± 0.07% ash, 4.08 ± 0.17% protein, 0.46 ± 0.09% fat, 88.21 ± 0.59% carbohydrate, 3.42 ± 1.54% crude fiber, 382.62 ± 3.75 Kcal, 40.12 ± 13.38 ppm iron, 1.09 ± 0.05% sitosterol, 1.16 ± 0.03% stigmasterol, and 0.19 ± 0.07% flavonoid levels. The analog rice provides high energy and lactation-supporting bioactive compounds (iron, phytosterols, and flavonoids), demonstrating potential as a sustainable dietary intervention. This study offers a novel approach through the development of extruded analog rice, which transforms local ingredients into a functional food targeting maternal nutritional gaps by synergizing sago, corn flour, and moringa leaf powder. Full article

Optical sensors have emerged as a popular technology for sensing biological and chemical analytes in various fields, including environmental monitoring, toxicology, disease/infection screening, and food processing, due to their ease of use, high sensitivity, and specificity. In this study, we introduce ColorX, an ultra-portable and smart spectrophotometric device based on a commercially available fitness tracker. ColorX exploits the in-built LEDs and photodiodes of a fitness tracker for wavelength-specific absorption measurements and can be controlled wirelessly using a companion smartphone app. The device’s raw data are transmitted via Bluetooth and stored on the app for analysis and data visualisation. We validated the performance of ColorX against a standard benchtop spectrophotometer by experimentally testing five different measurements related to water quality: nitrite (>0.07 mg/L, %avgCV: 1.06)), sulphate (>18 mg/L, %avgCV: 0.39), chromium (>0.002 mg/L, %avgCV: 0.51), free chlorine (>0.005 mg/L, %avgCV: 0.68), and turbidity (>2.97 NTU, %avgCV: 1.04). Our results showed that ColorX had comparable performance to the benchmark spectrophotometer (R² values > 0.9 in all cases). Due to its ultra-portability, water-proof design, wireless control, and smartphone-aided data analysis, we believe ColorX will be highly beneficial for a wide range of on-field spectrophotometric applications. Our work demonstrates the potential of frugal science to develop affordable and accessible technology for optical sensing. Full article

This article presents an innovative approach as a potential alternative for the reuse of discarded green mussel shells from the fishing and food sectors. This technique entails the use of harmless chemicals and the consumption of energy in an efficient manner to generate shell powder of different dimensions. The shell powder was categorized into three distinct sizes to investigate changes after heat treatment. SEM-EDS was used to analyze particle sizes before calcination and examine the microstructure of heated shell powder. FTIR spectroscopy was conducted to assess the purity of all sizes before and after calcination, showing excellent cleanliness suitable for practical applications. XRD spectroscopy was used to examine the crystal structure, while thermal characteristics and surface color changes during heat treatment were also analyzed due to their impact on final product quality. The variety in particle size enhances the potential for diverse industrial applications. Each size may be suitable for different artificial sand uses, as noted in the conclusion. The proposed method provides both environmental and economic advantages by converting shell waste into a sustainable substitute for artificial sand. It utilizes low-cost, readily available materials and aligns with circular economy principles by reducing shell waste accumulation and dependence on natural aggregates. Full article