Search Results (391)

Omega-3 (n-3) polyunsaturated fatty acids (PUFA) are associated with several health benefits, but their high susceptibility to lipid oxidation and low water dispersibility limit their incorporation into food products. In this study, an oil-in-water emulsion was developed from a commercial fish-oil concentrate containing 92% w/w total n-3 PUFA and 73% w/w docosahexaenoic acid (DHA), using octenyl succinic anhydride (OSA)-modified starch as the sole emulsifying carrier. Response surface methodology was used to evaluate the effects of oil content, ultrasound emulsification time and ultrasound amplitude on the volume-weighted mean droplet diameter, D[4,3]. The selected formulation, prepared with an oil content of 20% w/w relative to the total solids, an emulsification time of 180 s, and an ultrasound amplitude of 100%, exhibited a D[4,3] of 121 ± 1 nm. During storage at ambient temperature in darkness, the emulsion maintained low peroxide values, ranging from 1.2 to 1.4 meq O₂/kg oil, and thiobarbituric acid reactive substances (TBARS) values between 1.3 and 2.1 mmol/kg oil during the first 5 days, indicating that the formulation delayed lipid oxidation of the n-3 PUFA concentrate. The addition of α-tocopherol did not improve oxidative stability compared with the control emulsion. In contrast, ascorbic acid maintained low peroxide values and reduced TBARS accumulation during storage, with values lower than those of the control emulsion and close to the initial TBARS value of the n-3 PUFA concentrate. These results indicate that, under the conditions evaluated, ascorbic acid was more effective than α-tocopherol in delaying the formation of secondary lipid oxidation products. Full article

Water-based drilling fluid systems are gaining popularity for their environmental friendliness and low cost. These fluids are highly sensitive to products used to modify fluid properties and control fluid loss. Traditional additives like carboxymethyl cellulose (CMC) work well but come with environmental issues and high costs and alternatives from agricultural sources are being sought. The potential of using acetylated yam peel starch (AYPS) and acetylated plantain peel starch (APPS) as substitutes for CMC in water-based drilling mud formulation under ambient and simulated downhole conditions of 27 °C and 150 °C, respectively, was investigated. The peels of yams and plantain, starchy foods, were chemically modified through acetylation and added to the drilling mud formulation at proportions of 0.2–1.0 g. FTIR confirmed the success of the modification by the presence of characteristic bands of carbonyl (C=O) absorption at 1730–1750 cm⁻¹ and by the increase in C–O bands after the modification, which means that acetyl groups were successfully incorporated. The highest mud density recorded was 9.16 kg/m³ (ppg) with 1.0 g of additives, and the pH values ranged from 8.10 to 9.50, which is good for drilling operations. The plastic viscosity was found to be 4–7 cP at 27 °C and 3–6 cP at 150 °C for AYPS and APPS, respectively, which were lower than the CMC value but still retained viscosity at high temperature. The yield point values for the samples were 2–5 lb/100 ft² at 27 °C and 1–6 lb/100 ft² at 150 °C, which were slightly better for AYPS. Thermal aging did not significantly affect gel strength, which increased upon exposure to high-temperature conditions, especially at high additive concentrations, indicating that the rheological properties were preserved. Filtrate losses were 12–16.8 mL for AYPS and 12.5–17.2 mL for APPS under low-pressure, low-temperature conditions, which are similar to CMC (11–16 mL). APPS was the most effective filtrate-loss control of the modified starch systems under the HPHT conditions. Rheological modeling showed that shear-thinning behavior is predominant, and the Herschel–Bulkley and Casson models provided the best fits. In general, the acetylated yam and plantain peel starches have shown promising properties as alternatives for CMC for enhancing rheological properties and controlling fluid loss in water-based drilling fluids. Full article

Although some lactic acid bacteria species harbor genes encoding α-glucanotransferases (4,6-α-GTase and 4,3-α-GTase), the technological and functional implications of these enzymes within sourdough ecosystems remain poorly understood. This study investigated the effects associated with α-GTase-positive and α-GTase-negative strains of Limosilactobacillus reuteri and L. fermentum on sourdough microbiota, bread quality, and starch digestibility. Starter culture inoculation steered the assembly of the sourdough microbiota, resulting in stable acidification and altered microbial community structures. High-throughput sequencing analysis showed that starter culture addition generally increased taxonomic richness, while Shannon and Simpson diversity indices varied according to strain genotype and inoculation level. Sourdoughs fermented with α-GTase-positive strains exhibited higher viscosity while maintaining shear-thinning behavior, which was putatively linked to in situ enzymatic synthesis. Additionally, inoculation with these strains improved bread specific volume, suggesting a possible structural modification of the starch matrix or the overlapping effects of fermentation metabolites. During storage, the 4,3-α-GTase-positive L. fermentum PFC282 strain delayed the increase in bread hardness, reflecting a possible mitigation of amylopectin retrogradation and indicating a potential anti-staling effect. In addition, the 4,6-α-GTase-positive L. reuteri PFC338 strain produced breads with lower estimated glycemic index values, suggesting a lower susceptibility to enzymatic starch hydrolysis likely due to the hypothesized alterations in structural linkages. Overall, the findings highlight the potential of α-GTase-positive sourdough starter cultures to modulate the technological and nutritional properties of bread. Full article

Given the increasing need to reduce food losses and implement circular economy strategies, plant-based processing byproducts represent a promising source of functional ingredients. The aim of this study was to comprehensively assess the potential of pumpkin peels as a raw material for enriching cereal products, as a value-added ingredient for wheat pasta, and to analyze their nutritional and technological properties. Pumpkin peels were dried, ground, and thoroughly analyzed for chemical composition, bioactive compound content, and functional properties. Model pastas were developed with a 5–15% addition of pumpkin peel powder and assessed for their chemical composition, cooking quality, rheological behavior, antioxidant properties, starch digestibility, texture, oxidative stability, and in vitro prebiotic potential, as well as their health-promoting potential. The results demonstrated that pumpkin peel powder was a rich source of dietary fiber, polyphenols, and carotenoids, which translates into high antioxidant activity. Enriching the pasta with this raw material significantly increased the content of bioactive components and fiber, while having a moderate impact on technological properties. The most beneficial effects were achieved with a 10–15% addition, although higher levels may affect texture and cooking parameters. Pumpkin peels can therefore be a valuable ingredient in functional foods, supporting waste valorization and circular bioeconomy strategies. Full article

In recent years, the food industry has increasingly focused on reintegrating nutrient- and phytochemical-rich processing by-products into high-consumption food matrixes. Aligned with this trend, our study investigated melon peel powder (MPP) as a value-added, upcycled ingredient in biscuit formulations with 0, 5, 10, 15, and 20% (w/w) MPP as a partial replacement for wheat flour (WF). The effects of this substitution on nutritional profile, colour, physical properties, total phenolic content (TPC), total flavonoid content (TFC), DPPH radical scavenging activity, ferric reducing antioxidant power (FRAP), structural characteristics, and post-baking retention were evaluated. MPP exhibited higher TPC (1531.76 mg GAE/100 g DM), TFC (681.42 mg QE/100 g DM), FRAP (104.37 µM Fe²⁺/g DM) and DPPH (125.01 µM TE/g DM) than WF. Its incorporation improved nutritional quality by increasing dietary fiber and ash, while reducing available carbohydrates and energy value. Substantial enhancements were observed, with up to 6.72- and 6.93-fold increases in FRAP and DPPH, alongside 3.82- and 3.92-fold increases in TPC and TFC at the highest substitution level. Although baking reduced these levels, retention remained at 57–62% (TPC), 55–59% (TFC), 60–65% (FRAP), and 63–70% (DPPH), indicating partial thermal stability and possible contribution of heat-induced antioxidant compounds. MPP addition also affected technological properties, increasing baking yield and spread ratio while decreasing lightness (L*) and increasing yellowness (b*) and browning index (BI), resulting in yellow-brown tones. Fourier-transform infrared spectroscopy (FTIR) and wide-angle X-ray scattering (WAXS) analyses confirmed structural compatibility between WF and MPP, evidenced by the absence of new functional groups, preservation of the A-type crystalline structure of wheat starch without polymorphic transitions, and no indication of phase separation, whereas baking promoted starch gelatinization and integration of fibrous and pectic components. These findings support a potential valorisation pathway for melon by-products through their conversion into a value-added ingredient for biscuit production. Full article

Microbial α-amylases are widely used in industrial biotechnology due to their catalytic efficiency, stability, and cost-effective production. Identifying sources of newly isolated bacterial strains with desirable biochemical properties remains important for improving industrial enzyme applications. In this study, a newly isolated strain, Bacillus simplex BCHCNZ282B, isolated from soil samples collected in Ergani (Diyarbakır, Turkey), was investigated for its extracellular α-amylase production. The enzyme production conditions were optimized, followed by purification involving ammonium sulfate precipitation, dialysis, and final purification by starch-affinity chromatography. The purified enzyme was biochemically characterized in terms of optimal activity conditions; stability; kinetic parameters; and the effects of metal ions, inhibitors, and detergents. Optimal α-amylase production was obtained at 35 °C and pH 7.0 after 36 h of incubation. The optimum activity of the purified enzyme was attained at 50 °C and pH 7.0. Sequential purification resulted in a six-fold increase in specific activity and a final recovery yield of 19%. The enzyme’s molecular mass was 70 kDa. Increased enzyme activity was obtained in the presence of Mg²⁺ and Mn²⁺, while EDTA was inhibitory to enzyme activity. The purified enzyme maintained high relative activity from pHs 7.0 to 9.0 and was active at all temperatures studied. In addition, enzyme activity was observed even in the presence of some of the tested detergents. The α-amylase produced by B. simplex BCHCNZ282B possessed many biochemical properties, such as stability in a wide range of pH values, high-temperature activity, and resistance to several detergents, which indicate many potential biotechnological applications of the enzyme. Nevertheless, further research on genomic characterization and structural analysis should be conducted to establish the industrial application of the enzyme. Full article

Intelligent food packaging (IFP) is among the key technologies for overcoming global challenges of food safety and food resource waste. Its core lies in monitoring the quality of food in real-time without damage. Sodium alginate (SA), a natural polysaccharide characterized by biodegradability and excellent biocompatibility, can form hydrogels with a 3D network structure, high water content, and functional modification capability, making it an ideal matrix for developing IFP sensing and indicator platforms. Based on the gel chemistry fundamentals of SA, this paper deeply analyzes the structure-activity relationship between sensing mechanism and material structure, and summarizes the existing modification strategies and functional integration paths. The paper also provides a detailed discussion on the application principles and latest advancements of SA-based hydrogels in colorimetric/visual sensing, gas sensing, time-temperature indicator (TTI), and controlled-release carriers for active substances. The current research results show that the detection limit of SA hydrogel beads loaded with anthocyanins for volatile amines can reach 15–25 ppm, and the color difference ΔE can reach 34.2 after 7 days of storage at 4 °C, which is strongly correlated with microbial indicators, total volatile basic nitrogen (TVB-N), pH, etc. The color difference value (ΔE) response of Co-Imd microcrystalline functionalized SA film to ammonia gas reached 23.7 within 60 min, and it had antibacterial activity. The activation energy of Immobilization of laccase on sodium alginate/soluble starch microcapsules to develop a TTI (27.32–61.13 kJ/mol) was highly matched with the activation energy of Agaricus bisporus. The hydrogel microspheres loaded with Cur@Se reduced the total oxidation value of the oils by 53%. The G/SA/nZnOs cryogel pad extended the shelf life of shrimp from 4 days to 6 days at 4 °C. In addition, this paper also discusses the challenges faced by SA-based hydrogels in large-scale production and long-term stability evaluation, and looks forward to future development trends such as integration with artificial intelligence (AI), Internet of Things (IoT), and multi-functional integration, in order to provide theoretical support for in-depth research and industrial application in this field. Full article

This study evaluated how graded dietary nucleotide supplementation (0, 0.25, 0.5, 0.75, 1.0, and 2.0 g/kg) affects growth performance, antioxidant capacity, intestinal morphology, and gut microbiota in swamp eel (Monopterus albus) (initial body weight 10.07 ± 0.92 g). Three hundred sixty fish were randomly assigned to six diets, each in triplicate, for eight weeks. Compared with the control, nucleotide addition significantly increased final body weight, weight gain rate, and specific growth rate, and decreased feed conversion ratio (p < 0.05), with optimal results at 0.75 g/kg (HS3). Survival was 100% in all groups. Supplemented fish showed lower serum and intestinal malondialdehyde levels and higher superoxide dismutase and catalase activities (p < 0.05). Serum total protein, albumin, and triglycerides increased, whereas alanine aminotransferase, aspartate aminotransferase, and γ-glutamyl transpeptidase decreased (p < 0.05), pointing to improved hepatic and lipid metabolism. Intestinal trypsin, lipase, and amylase activities also rose markedly (p < 0.05), peaking in HS3. Histological examination revealed greater mucosal thickness and villus height (p < 0.05); in HS3, these values reached approximately 0.95 mm and 0.87 mm, respectively. Metagenomic analysis showed that 0.75–1.0 g/kg nucleotides increased alpha diversity and restructured the microbial community, enriching Bacteroidetes- and Prevotella-related taxa while reducing Proteobacteria, including Acinetobacter baumannii and Escherichia coli. LEfSe identified dose-specific discriminant taxa, and refined KEGG Level 3 pathway analysis predicted enhanced butyrate and propanoate biosynthesis, starch utilization, and purine/pyrimidine interconversion at moderate doses. Genus-level abundances of Prevotella and Bacteroides correlated inversely with serum oxidative and hepatic stress markers. Quadratic regression estimated the optimal dietary nucleotide level at 764 mg/kg (0.76 g/kg), consistent with the best-performing 0.75 g/kg group. Collectively, 0.75–0.76 g/kg dietary nucleotides optimize growth and intestinal health in M. albus through coordinated improvements in antioxidant status, digestive function, mucosal architecture, and beneficial gut microbiota remodeling. Full article

This study investigates the influence of PLA flowability and talc content on the performance of compostable thermoplastic starch/poly(butylene succinate) (TPS/PBS)-based systems for rigid applications. Different PLA grades with varying melt flow index (PLA23, PLA8 and PLA70) and talc contents (0, 5 and 10 wt%) were incorporated. Twelve formulations were compounded by twin-screw extrusion and processed by injection moulding. FTIR confirmed the coexistence of TPS, PBS and PLA phases without evidence of chemical interactions. Morphological analysis showed that PLA flowability plays a key role in phase distribution, with higher-flow PLA promoting improved dispersion and interfacial adhesion, while talc addition (5 and 10 wt%) increased structural heterogeneity; at higher loadings, particularly, DSC analysis revealed that talc acted as a nucleating agent for the PBS phase, increasing crystallisation temperatures from approximately 73 °C to 81 °C depending on formulation. Mechanical results showed that Young’s modulus increased from approximately 1.4 GPa to 2.7 GPa with decreasing PLA flowability and increasing talc content. Formulations containing low-flow PLA reached tensile strengths close to 32 MPa, although elongation at break decreased to values near 2%. In contrast, high-flow PLA formulations exhibited a more balanced mechanical response, with elongation values up to approximately 8%, associated with improved phase dispersion. Hybrid PLA systems showed intermediate behaviour, reaching elongations up to 22% while maintaining modulus values around 1.8 GPa. Talc provided additional reinforcement but reduced deformation capacity. HDT values remained relatively constant, indicating limited improvement in thermomechanical resistance despite increased stiffness. These results demonstrate that the combined control of PLA molecular characteristics and talc content enables tuning of the mechanical and thermomechanical performance of TPS/PBS/PLA/talc systems for rigid packaging applications. Full article

Mashed potatoes (MP) are widely consumed starch-based foods. However, their shelf life is limited by starch retrogradation during low-temperature storage, which causes texture hardening, water exudation, and sensory deterioration. Although natural polysaccharides can modulate starch properties, the specific anti-retrogradation effect of soluble arabinoxylan (AX) in complex MP matrices remains unknown. In this study, the effects of AX on the physicochemical and sensory qualities of MP during 7 d of storage at 4 °C were comprehensively investigated. Results demonstrated that AX significantly reduced the rheological moduli (i.e., G′ and G″ values) and hardness of stored MP. Additionally, LF-NMR, XRD, FTIR and SEM analyses, together with water holding capacity (WHC) measurement, revealed that AX improved water retention and restricted water mobility of the system, delayed starch recrystallization, inhibited the formation of short-range ordered structures, and physically disrupted the starch microstructure, thereby attenuating the overall starch retrogradation process. Moreover, the addition of AX helped maintain the sensory appeal of the products. These findings suggest that AX modulates the structural evolution of the starch matrix during storage. This distinguishes the present work from conventional hydrocolloid studies by demonstrating that AX can simultaneously inhibit starch retrogradation, stabilize color, and maintain soft texture. This work highlights the potential of AX as a clean-label multifunctional modifier to extend the shelf life of starchy convenience foods. Full article

This study aimed to investigate the effects of incorporating carrot pomace from different varieties (Baltimore, Belgrado, Niagara, and Sirkana) into pasta formulations made from durum and common wheat flours, as well as to optimize the addition level and characterize the resulting products. To this end, dough rheological properties, pasta chemical composition, cooking behavior, color, texture, sensory attributes, and microstructure were evaluated. Increasing levels of carrot pomace significantly influenced flour functionality, dough rheology, pasta texture, cooking behavior, and color characteristics. Higher pomace addition resulted in increased flour water absorption, dough complex modulus and hardness, pasta fracturability, cooking losses, and contents of crude fiber and total yellow pigments, while reducing dough deformation resistance, pasta color intensity, and chewiness. The magnitude of these changes was dependent on the carrot variety used. Process optimization allowed the determination of variety-specific optimal inclusion levels of carrot pomace for both flour types. For durum wheat flour, optimal levels ranged from 6.34% to 9.25%, while for common wheat flour they ranged from 8.12% to 11.17%. At these levels, cooking losses remained within acceptable limits (<8%), yellow coloration was enhanced, and dough structure rigidity increased, accompanied by delayed starch gelatinization. Pasta samples containing Niagara and Sirkana pomace showed the highest contents of dietary fiber and yellow pigments, reflecting their elevated β-carotene levels. Sensory evaluation indicated improved overall acceptability compared with control samples. These results demonstrate the potential of carrot pomace as a functional ingredient for the development of nutritionally enriched, value-added pasta products. Full article

This study characterized 58 Phaseolus spp. accessions conserved in the INIA–Amazonas Germplasm Bank (Peru) using an integrated agromorphological, physicochemical, and microstructural approach. Significant variability was observed among vegetative, reproductive, and seed-related traits, reflecting the broad phenotypic diversity of Andean germplasm. Cluster analysis identified groups with contrasting agronomic characteristics, particularly regarding plant height, number of pods per plant, and seed weight. Physicochemical analyses revealed significant differences in colorimetric parameters, phenolic content, and antioxidant activity among accessions. Darker-seeded accessions generally exhibited higher phenolic contents and greater antioxidant capacity. In addition, Fourier-transform infrared (FTIR) spectroscopy, rheological analysis, and scanning electron microscopy (SEM) revealed differences in molecular composition, starch functionality, and granule morphology among accessions. Overall, the evaluated germplasm exhibited substantial phenotypic and biochemical diversity, underscoring its potential value for breeding programs and food-related applications. These findings contribute to the conservation, sustainable utilization, and valorization of native bean genetic resources. Full article

Maize is one of the most important agricultural crops worldwide, due to its high production potential and the multiple uses of its products. In the context of the need to maintain high yields and preserve soil fertility, the use of green manures together with mineral fertilizers can represent a sustainable solution. For this purpose, during the period 2024–2025, at the Turda Agricultural Research and Development Station (Cluj, Romania), a field experiment was carried out to evaluate the effect of two cover crops used as green manures, white lupin (Lupinus albus) and phacelia (Phacelia sp.), on the Turda 344 maize hybrid. Within each agrofund (classical, after lupin, and after phacelia), five fertilization variants were tested, consisting of basic fertilization and the supplementary application of mineral fertilizers and biostimulants. The results highlighted the major influence of climatic conditions on yield and grain quality, with the experimental year having a significant effect on the main parameters analyzed. In 2024, under basic fertilization, lupin and phacelia increased grain yield by 8.0% and 1.4%, respectively, compared with the classic agrofund, while in 2025, phacelia maintained a yield advantage of 1.4%. The highest yields were obtained in 2025, when climatic conditions were more favorable, and additional fertilization with ammonium nitrate determined the highest values, reaching 9748 kg/ha in the phacelia agrofund (+6.3% compared with the basic fertilization), 9544 kg/ha in the lupine agrofund (+7.2%), and 9612 kg/ha in the classical agrofund (+6.3%). Additional nitrogen application also led to the highest values of thousand kernel weight, highlighting the essential role of nitrogen in the grain filling process. Grain quality analysis showed that variations in starch and protein content had an inverse evolution between the two experimental years, suggesting the influence of climatic conditions and nitrogen availability on grain composition. Full article

The growing interest in functional bakery products has driven research toward the incorporation of non-conventional plant materials rich in dietary fiber. In this study, the effects of partial substitution of wheat flour with ground kudzu root (Pueraria lobata) at levels of 3%, 6%, 9%, and 12% on dough rheology and bread quality were investigated. Farinograph analysis showed that kudzu addition slightly increased water absorption and dough development time, while significantly improving dough stability and the farinograph quality number. At the same time, a higher degree of dough softening indicated partial weakening of the gluten network at higher substitution levels. The incorporation of kudzu root significantly increased bread yield due to enhanced water retention associated with its high dietary fiber content. However, a reduction in specific volume was observed at the highest substitution level (12%), indicating limitations in gas retention capacity. Crumb structure analysis revealed a shift toward a finer and more homogeneous pore distribution with increasing kudzu content, accompanied by a reduction in large pores. These structural changes were reflected in texture profile analysis, where increased hardness and chewiness were observed, particularly at higher substitution levels, while cohesiveness and springiness were only slightly affected. Partial substitution with kudzu root powder also resulted in a significant increase in total phenolic content, flavonoid content, and antioxidant potential of the breads, with the highest values observed in samples containing 12% kudzu root powder. In addition, breads enriched with kudzu root showed reduced digestible starch content compared with the control sample. Despite these modifications, breads enriched with up to 9% kudzu root maintained acceptable technological quality, balancing improved water retention with moderate changes in structure and texture. The results demonstrate that kudzu root can be used as a functional ingredient in wheat bread, contributing to increased dietary fiber content while maintaining satisfactory processing and quality characteristics. Full article

Proton exchange membrane fuel cells (PEMFCs) are among the most promising clean energy conversion technologies, offering high efficiency and zero emissions. However, their large-scale commercialisation is limited by the high cost and environmental impact of conventional perfluorosulfonic acid membranes such as Nafion. In recent years, increasing attention has been directed toward biopolymer-based membranes as sustainable, low-cost, and biodegradable alternatives. This review provides a comprehensive overview of recent advances in the development and modification of biopolymer membranes, including polysaccharide-based materials such as chitosan, cellulose, gellan gum, sodium alginate, and starch, as well as protein-based materials such as keratin and collagen. Various modification strategies, including sulfonation, phosphorylation, cross-linking, and incorporation of inorganic or hybrid fillers, are analysed for their impact on key parameters, including proton conductivity, methanol permeability, and power density. Comparative data indicate that several modified biopolymer membranes achieve proton conductivities of 50 mS/cm or higher. However, higher conductivity values are generally reported for membranes primarily composed of synthetic polymers, where the biopolymer is incorporated only as an additive. In addition, some biopolymer-based membranes exhibit significantly lower methanol permeability than Nafion. The lowest reported value among the membranes discussed in this article is 0.98 × 10⁻¹⁶, representing the best-performing biopolymer membrane in terms of methanol permeability alone. Although many biopolymer membranes demonstrate relatively poor performance in single PEMFC tests, several have achieved power densities comparable to Nafion, while simultaneously offering improved environmental compatibility and sustainability. Finally, current challenges and future directions are discussed, emphasising the potential of these renewable materials to advance PEMFC technology toward more sustainable and economically viable energy systems. Full article