Search Results (145)

Background/Objectives: Seaweeds have recently gained global attention as sustainable and health-promoting food sources. However, seaweeds contain iodine. While iodine is a beneficial micronutrient, its excessive intake can pose health risks. Therefore, ensuring iodine safety has emerged as a critical priority. The present study aims to determine the total iodine content in five major edible seaweeds, namely laver (Porphyra spp.), sea mustard (Undaria pinnatifida), sea tangle (Saccharina japonica), green laver (Enteromorpha spp.), and hijiki (Hizikia fusiforme), collected from 12 coastal regions in South Korea during 2020–2024. Methods: A total of 348 samples were analyzed using inductively coupled plasma mass spectrometry following microwave-assisted digestion. A risk assessment was performed based on the estimated daily intake and hazard index (HI) using both the Korean Ministry of Food and Drug Safety (MFDS), EFSA (European Food Safety Authority), and the Joint FAO/WHO Expert Committee on Food Additives (JECFA) reference values. Results: The iodine content varied widely among the different species, with sea tangles exhibiting the highest levels (mean 2432 mg/kg dry weight). The HI values were all below 1.0, based on MFDS standards, indicating a low potential health risk. However, sea tangle exhibited values exceeding 1.0 based on the EFSA and JECFA standards. Conclusions: These findings highlight the need for species-specific iodine intake guidelines and safety regulations to ensure consumer protection and facilitate global seaweed trade. The present study provides a scientific basis for balancing the nutritional benefits of seaweed with the potential risks of overconsumption, contributing to the development of national dietary guidelines and providing evidence-based data for navigating international regulatory landscapes. Full article

This study conducts a simulation-based approach to improve microwave (MW) convective drying using a temperature-responsive pulse ratio (TRPR) method. Traditional fixed-time pulse ratio (TimePR) techniques often result in uneven heating and reduced product quality due to uncontrolled temperature spikes. To address this, a physics-based model was developed using COMSOL Multiphysics 6.3, executed on a high-performance computing (HPC) platform. The TRPR algorithm dynamically adjusts MW ON/OFF cycles based on internal temperature feedback, maintaining the maximum point temperature below a critical threshold of 75 °C. The model geometry, food materials (apple) properties, and boundary conditions were defined to reflect realistic drying scenarios. Simulation results show that TRPR significantly improves temperature and moisture uniformity across the sample. The TRPR method showed superior thermal stability over time-based regulation, maintaining a lower maximum COV of 0.026 compared to 0.045. These values are also well below the COV range of 0.05–0.26 reported in recent studies. Moreover, the TRPR system maintained a constant microwave energy efficiency of 40.7% across all power levels, outperforming the time-based system, which showed lower and slightly declining efficiency from 36.18% to 36.29%, along with higher energy consumption without proportional thermal or moisture removal benefits. These findings highlight the potential of the temperature-responsive pulse ratio (TRPR) method to enhance drying performance, reduce energy consumption, and improve product quality in microwave-assisted food processing. This approach presents a scalable and adaptable solution for future integration into intelligent drying systems. Full article

The dynamic response in propane atmospheres at different voltages was investigated for samples made from powders of the semiconductor oxide CoSb₂O₆ synthesized using the microwave-assisted colloidal method. Powders of the compound calcined at 700 °C were studied with X-ray diffraction, confirming the CoSb₂O₆ crystalline phase. The microstructural characteristics of the oxide were analyzed using scanning and transmission electron microscopy (SEM/TEM), revealing a high abundance of nanorods, nanoplates, and irregular nanoparticles. These nanoparticles have an average size of ~21 nm. Using UV-Vis, absorption bands associated with the electronic transitions of the CoSb₂O₆’s characteristic bonds were identified, which yielded a bandgap value of ~1.8 eV. Raman spectroscopy identified vibrational bands corresponding to the oxide’s Sb–O and Co–O bonds. Dynamic sensing tests at 300 °C confirmed the material’s p-type semiconductor behavior, showing an increase in resistance upon exposure to propane. Critically, these tests revealed that the sensor’s baseline resistance and overall response are tunable by the applied voltage (1–12 V), with the highest sensitivity observed at the lowest voltages. This establishes a clear relationship between the electrical operating parameters and the sensing performance. The samples exhibited good operational stability, capacity, and efficiency, along with short response and recovery times. Extra-dry air (1500 cm³/min) was used as the carrier gas to stabilize the films’ surfaces during propane detection. These findings lead us to conclude that the CoSb₂O₆ could serve as an excellent gas detector. Full article

The production of biodiesel from microalgae presents a sustainable and renewable solution to the growing global energy demands, with catalysts playing a critical role in optimizing the transesterification process. This study examines the emerging catalysts and innovative techniques utilized in converting microalgal lipids into fatty acid methyl esters, emphasizing their impact on reaction efficiency, yield, and environmental sustainability. Sulfuric acid demonstrates excellent performance in in situ transesterification, while NaOH/zeolite achieves high biodiesel yields using ultrasound- and microwave-assisted methods. Metal oxides such as CuO, NiO, and MgO supported on zeolite, as well as ZnAl-layered double hydroxides (LDHs), further enhance reaction performance through their high activity and stability. Enzymatic catalysts, particularly immobilized lipases, provide a more environmentally friendly option, offering high yields (>90%) and the ability to operate under mild conditions. However, their high cost and limited reusability pose significant challenges. Ionic liquid catalysts, such as tetrabutylphosphonium carboxylate, streamline the process by eliminating the need for drying and lipid extraction, achieving yields as high as 98% from wet biomass. The key novelty of this work lies in its detailed focus on the use of ionic liquids and nanocatalysts in microalgae-based biodiesel production, which are often underrepresented in previous reviews that primarily discuss homogeneous and heterogeneous catalysts. Full article

Olive stones (OS) are a by-product of great interest from olive oil mills and the table olive industry due to their high content of phenolic compounds. In this work, the extraction of phenolic compounds from OS via microwave-assisted extraction (MAE) with aqueous acetone was assayed. A central composite design of experiments was used to determine the optimal extraction conditions, with the independent variables being temperature, process time, and aqueous acetone (v/v). The dependent variables were the total content of phenolic compounds (TPC) measured by the Folin–Ciocalteu method and the main phenolic compounds identified and quantified by UPLC. Under optimal conditions (75 °C, 20 min, and 60% acetone), 3.32 mg TPC was extracted from 100 g of dry matter (DM) OS. The most suitable extraction conditions were different for each polyphenol. Therefore, 292.11 μg vanillin/g DM; 10.94 μg oleuropein/g DM; and 10.11 protocatechuic acid μg/g DM were obtained under conditions of 60 °C, 15 min, and 100% acetone; 43.8 °C, 10.45 min, and 61.3% acetone; and 64.8 °C, 16.58 min, and 97.8% acetone, respectively. Finally, MAE was compared with the traditional Soxhlet method under the same conditions. As a result, MAE was proven to be an enhanced and more feasible method for polyphenol extraction from OS. Full article

Cacao is a food of global interest. Currently, the industry primarily utilizes the seed, which represents between 21% and 23% of the total fruit weight. In 2023, global production reached 5.6 million tons of fermented dry cacao beans, while approximately 25.45 million tons corresponded to cacao residues. The objective of this review was to compile and analyze alternatives for the utilization of cacao by-products. The methodology involved technological surveillance conducted in specialized databases between 2015 and 2025. Metadata were analyzed using VOSviewer software version 1.6.20. Priority was given to the most recent publications in high-impact indexed journals. Additionally, 284 patent documents were identified, from which 15 were selected for in-depth analysis. The reviewed articles and patents revealed a wide range of industrial applications for cacao by-products. Technologies including ultrasonic and microwave-assisted extraction, phenolic microencapsulation, cellulose nanocrystal isolation and targeted microbial fermentations maximize the recovery of polyphenols and antioxidants, optimize the production of high-value bioproducts such as citric acid and ethanol, and yield biodegradable precursors for packaging and bioplastics. The valorization of lignocellulosic by-products reduces pollutant discharge and waste management costs, enhances economic viability across the cacao value chain, and broadens functional applications in the food industry. Moreover, these integrated processes underpin circular economy frameworks by converting residues into feedstocks, thereby promoting sustainable development in producer communities and mitigating environmental impact. Collectively, they constitute a robust platform for the comprehensive utilization of cacao residues, fully aligned with bioeconomy objectives and responsible resource stewardship. Full article

American ginseng (Panax quinquefolium L.) residue from the extraction industry can be dried and mixed with rice bran as media for black truffle solid-state fermentation to enhance reuse and bioactive functions. Different ratios of rice bran (R) and American ginseng residue (G) mixtures were used as solid-state media for 5 weeks of black truffle fermentation, and then their bio-component contents and whitening effects were analyzed. Finally, four drying methods—hot air drying (HA), microwave drying (MW), hot air-assisted radio frequency (HARF) drying, and radio frequency vacuum (RFV) drying—were assessed to optimize drying efficiency for fermented medium. The results showed that using a 3:1 ratio of rice bran and American ginseng residue as the medium increased the crude polysaccharide and flavonoid contents by approximately threefold and enhanced the ginsenoside Rg3 content about twelvefold. Additionally, the 100 µg/mL ethanol extract of the fermented product inhibited 70% of tyrosinase activity and reduced the melanin area on zebrafish embryos by 42.74%. In the drying study, RFV drying R2G1 required only 13 min without exceeding 70 °C, demonstrating superior drying efficiency, temperature control, and low energy consumption. Overall, this study demonstrates the potential of black truffle fermentation of solid-state media from rice bran and American ginseng residue mixtures for whitening applications and highlights RFV drying as an efficient method for by-products. Full article

The integration of functional ingredients into staple foods like bread offers a promising strategy for improving public health. Carob (Ceratonia siliqua L.) flour, rich in bioactive compounds, has potential as a functional additive. However, its incorporation into bread negatively affects dough behavior and product quality due to high levels of insoluble dietary fibers. This study investigates the use of carob extract (PCE) as a functional additive to enhance the nutritional and bioactive profile of bread while preserving its rheological behavior and sensory quality. PCE was obtained via microwave-assisted extraction and spray drying, and incorporated into bread formulations at 1%, 3%, and 5%. The addition of PCE reduced water absorption by 1.5% and increased dough stability three times. Dough resistance increased by 15%, while extensibility decreased by 5%. The viscoelastic properties of dough were preserved, as the storage modulus increased and Tan δ values remained stable. Changes in specific volume, crumb texture, crumb porosity, and bread color of produced bread with PCE were minimal; however, aroma, taste, and overall sensory quality were improved. Additionally, the incorporation of PCE resulted in a significant increase in total phenolic content and antioxidant activity, indicating an enhancement of the bread’s functional properties. These improvements were achieved without negatively affecting the dough rheology or bread quality parameters. Overall, the findings suggest that PCE can be a promising functional ingredient in bread formulations, contributing to both nutritional value and technological performance. Full article

The aim of this review is to provide a comprehensive overview of protein extraction from legume sources, with a focus on both conventional and emerging techniques. Particular attention is given to the impact of innovative methods on protein functionality, a key factor for food applications. Due to their nutritional profile and techno-functional properties, legumes are increasingly regarded as promising alternatives to animal-based protein sources in the food industry. Traditional extraction methods, such as alkaline and acidic extraction, are discussed and compared with novel approaches including enzymatic extraction, ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), ohmic heating (OH), subcritical water extraction (SWE), deep eutectic solvents (DES), and dry fractionation. The potential of these emerging technologies to improve protein yield and functionality is critically assessed, alongside key challenges such as scalability, cost-effectiveness, and potential allergenicity. This review also identifies current research gaps and highlights opportunities for innovation in sustainable protein extraction. Therefore, this review contributes to the development of more efficient, functional, and sustainable protein ingredients production, highlighting the role of innovative extraction technologies in shaping the future of plant-based foods. Full article

Coffee pulp, which accounts for approximately 40% of the dry weight of coffee cherries, is one of the many byproducts produced by the world’s most popular beverage, coffee. Such neglected waste represents an interesting source of bioactive compounds, such as procyanidins, which have antioxidant, anti-inflammatory, and neuroprotective properties. This study aims to develop an efficient method for procyanidins extraction from Coffea arabica pulp using a novel microwave–ultrasound hybrid method of extraction. Microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE) and a novel hybrid method (MAE–UAE) were comparatively analyzed. Using Box–Behnken design, the hybrid extraction method was optimized, giving a procyanidin yield of 60.88 mg/g (under these conditions: ~60 °C, ~21 min, ~1:13 solid-to-liquid ratio). The purification was carried out through a Sephadex LH-20 packed column chromatography, and the identified procyanidin dimers and trimers were confirmed by HPLC/ESI-MS. The hybrid extract’s acetonic fraction’s DPPH and ABTS tests revealed that procyanidins had a greater capacity to scavenge radicals than Trolox (p < 0.05). The findings highlight the potential of sustainable extraction methods for valorizing coffee pulp in functional food and pharmaceutical applications. Full article

This study investigates the recovery of bioactive polyphenolic compounds from the pomace of two white winemaking grape varieties, Moschofilero and Rhoditis. The pomace was subjected to two drying techniques: air drying (AD) and solar drying (SD). Extraction methods included microwave-assisted extraction (MW), ultrasound-assisted extraction (US), and Soxhlet extraction (S), using water and water–ethanol (WE) solvents. Antioxidant activity (IC50), total phenolic content (TPC), and total flavan-3-ol content (TFC) were determined. For Moschofilero, SD pomace extracted with US-WE showed the highest antioxidant activity (IC50: 0.59 mg/mL) and the highest phenolic recovery (TPC: 285.76 mg gallic acid equivalents (GAE)/g) and flavan-3-ol content (TFC: 46.21 mg catechin equivalents (CE)/g). For Rhoditis, AD pomace extracted with US-WE demonstrated superior antioxidant activity (IC50: 1.08 mg/mL), phenolic content (TPC: 216.51 mg GAE/g), and flavan-3-ol content (TFC: 35.96 mg CE/g). HPLC analysis identified quercetin-3-glucuronide, myricetin, and quercetin as the main flavonols in both grape varieties, with Moschofilero also containing isorhamnetin-3-glucoside and syringetin-3-glucoside. Drying and extraction methods significantly influenced the recovery of bioactive compounds, with US combined with AD or SD yielding the best results for both grape varieties These findings show that improved drying and extraction methods can add value to grape pomace for use in functional foods and nutraceuticals. Full article

The ultrasound-assisted extraction process with microwave pretreatment was modeled and optimized to maximize the yield of antioxidants from green walnut husks using a response surface methodology with Box–Behnken design. In this design, the ultrasound-assisted extraction time (10–40 min), ultrasound-assisted extraction temperature (40–60 °C), and microwave pretreatment time (20–60 s) were selected as the factors, while the total antioxidant content was defined as the response. The solvent of choice for extracting antioxidants was 50% (v/v) ethanol. After optimization using the desirability function, an ultrasound-assisted extraction time of 23 min, ultrasound-assisted extraction temperature of 60 °C, and microwave pretreatment time of 60 s were proposed as the optimal conditions and their validity was verified. Under these conditions, the experimentally determined total antioxidant content was 3.69 g of gallic acid equivalent per 100 g of dry matter. In addition to phenolics, UHPLC–ESI–MS/MS analysis indicated the presence of lipids, quinones, terpenoids, and organic acids in the extract. After the antioxidant extraction, the solid residue was further processed to isolate cellulose in line with the concept of sustainable manufacturing. The structural characterization and hydration properties of cellulose were analyzed to identify its key features and assess its potential for value-added applications. The results demonstrate that green walnut husks are a valuable and cost-effective agro-industrial byproduct for extracting antioxidants and isolating cellulose. This aligns with the principles of a circular economy and the sustainable production of natural compounds. Full article

Kale (Brassica oleracea) is recognized as a ‘superfood’ among leafy vegetables due to its high carotenoid content and potential health benefits. This study aims to optimize ultrasound-assisted extraction (UAE) to enhance the recovery of carotenoids and other phytochemicals from upcycled kale using response surface methodology. The optimized extraction parameters for carotenoids, i.e., aqueous ethanol as solvent, temperature, and extraction time at a fixed solid-to-solvent ratio, were established using the central composite design. The optimized extraction method was compared with other reported extraction methods for total phenolic content (TPC) and total antioxidant capacity (ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging). Ultra-high-performance liquid chromatography–electrospray ionization–mass spectrometry (UPLC-ESI-MS) analysis was also performed. Under the optimized UAE conditions of 100% ethanol at 57 °C for 30 min, total carotenoid content of 392 µg/g dry weight (DW) was observed, though the predicted carotenoid content was 550 µg/g DW. Under these conditions, TPC, FRAP, and DPPH were 10.5 mg gallic acid equivalents/g DW, 13.9 µmole Trolox equivalence/g DW, and DPPH radical scavenging activity as IC₅₀ of 2.04 ± 0.31 mg/mL, respectively. The UPLC-ESI-MS analysis showed the highest total phytochemicals recovered through microwave-assisted extraction, followed by UAE, compared to other tested extraction methods. In conclusion, the established optimized UAE process significantly enhanced the yield and quality of recovered phytochemicals from upcycled kale. Full article

Convective drying is one of the most commonly employed preservation techniques for food. However, the use of high temperatures and extended drying times often leads to a reduction in product quality and increased energy consumption. To address these issues, hybrid processes combining convective drying with more efficient methods are frequently employed. This study investigates the convective rotary drying of carrot (cv. Nantes), assisted by microwaves and ultrasound, using a hybrid rotary dryer. In total, four distinct drying programs—comprising one convective and three hybrid approaches—were evaluated. The study assessed drying kinetics, energy consumption, and product quality. The use of ultrasound increased the drying rate by 13%, microwaves by 112%, and microwaves and ultrasound together by 140%. The use of microwaves reduced energy consumption by 30%, whereas ultrasound resulted in a slight increase. All processes resulted in a significant reduction in water activity. Ultrasound decreased the color difference index, while microwaves increased it compared to convective drying. Full article

This paper introduces a new methodology for a routine metal analysis of plastic waste (PW) and PW blended with petroleum feedstock such as vacuum gas oil and VGO (PW/VGO). For such purposes, recycled polyethylene and polypropylene plastic were selected to mimic the potential feeds to be integrated at the Fluid Catalytic Cracking unit (FCC) to produce valuable products. Elements such as P, Ca, Al, Mg, Na, Zn, B, Fe, Ti, and Si were included in the method development. Different sample preparation methods were evaluated, such as microwave-assisted acid digestion (MWAD) and dry/wet ashing, followed by a fusion of the ash with lithium borate flux. Some PW homogenization pretreatments, such as cryogenic grinding and hot press molding, were also covered. The finding of this work suggests that MWAD with HNO₃ and H₂O₂ is adequate for both types of samples and is the quickest sample preparation; however, the sample needed to be homogenized, and recoveries for Si and Ti may be biased for PW due to the limited solubilities of these elements in the nitric acid media. Carbon removal is required before fusion sample preparation and analysis due to the amount of carbon in PW samples. The sample needed to be homogenized for wet ash fusion but not for the pre-ash (dry) method. A benefit to the damp ash pretreatment is that the ash for the sample was created in the same crucible used for fusion digestion, avoiding material loss during sample management. Fusion from wet ash or carbon removal allowed for better acid solubility for Si and Ti in PW. The results of the PW samples evaluated matched well with those of both sample preparation methodologies. For most elements, precision was <10% regardless of the sample preparation; however, Fe and P had some variation using wet ash fusion, possibly due to contamination in an open digestion system or variation due to being close to the method limit of quantification (LOQ). The methodology reported here is robust enough to be implemented as routine analysis in any laboratory facility. Full article