The knowledge regarding the proximate composition of fish is essential for the effective implementation of preservation and processing practices. This study examined the proximate composition of four commercially important marine fish species of the Bay of Bengal: Carangoides malabaricus (Malabar trevally), Scomberoides commersonnianus (Talang queenfish), Dussumieria acuta (Rainbow sardine), and Sardinella fimbriata (Fringescale sardine). Fresh fishes were collected from the fishing boats of the Teknaf region, and immediately transported to a laboratory under iced (4 °C) condition. Proximate compositions of different body sections, types of muscle, and raw and cooked samples were analyzed. The average moisture, protein, lipid, and ash content were 77.08 ± 1.34%, 20.19 ± 1.76%, 1.39 ± 0.32%, and 1.34 ± 0.08% in Malabar trevally; 77.14 ± 1.15%, 20.27 ± 1.75%, 1.32 ± 0.69%, and 1.27 ± 0.08% in Talang queenfish; 76.16 ± 1.56%, 20.46 ± 1.24%, 1.67 ± 0.08%, and 1.71 ± 0.03% in Rainbow sardine; and 76.10 ± 1.76%, 20.65 ± 1.54%, 1.63 ± 0.05%, and 1.62 ± 0.04% in Fringescale sardine. White muscle contained the highest percentage of moisture and protein. Lipid content was highest in the dark muscle and the highest ash content was not uniform in any type of muscle. Moisture content was highest in the head region, the highest protein, lipid, and ash content varied among body parts. Moisture content was highest in the raw samples, and protein, lipid, and ash content was highest in the fried samples. The proximate composition significantly varied among different muscle, body parts, and raw and cooked samples (p < 0.05). These findings can facilitate processing industries and contribute to increasing the knowledge base of fisheries research. Proximate analysis of commercial fish species is important for human health, nutrition, and the fishing industry. Accurate data on fish composition helps create dietary guidelines and proper labeling, empowering consumers to make informed dietary choices. The Bay of Bengal is home to many fish species, which are a primary food source for many local communities in Bangladesh. We examined the proximate composition of four commercially important fish species in the Bay of Bengal commonly known as Malabar trevally, Talang queenfish, Rainbow sardine, and Fringescale sardine. Our analysis focused not only on whole fish but also on different body regions (head, middle, and tail), muscle types (dark, white, and mixed), and the effects of cooking methods (boiling and frying) on composition. In whole fish, fringescale sardine had the highest protein content, while rainbow sardine had the highest lipid content. White muscle contained the highest protein, whereas dark muscle was richest in lipids. The head region held more moisture, whereas the middle and tail regions contained higher protein and lipid levels. Processing methods also influenced composition: frying increased protein and reduced moisture content compared to boiling and raw fish. Understanding protein, lipid, ash, and moisture content is essential for the industry, as these factors affect product quality, processing methods, and economic value. In Bangladesh, these four species are widely consumed, and knowledge of their composition supports product development and accurate labeling, which helps attract consumers and food processing industries to produce value-added products from these fish.
Alternative protein ingredients are increasingly investigated to address sustainability and nutrition objectives. This study assessed the effects of incorporating grasshopper, mealworm, and cockroach powders into cake formulations, with whey-enriched and protein-free control formulations for comparison. Each powder replaced flour at 15% and 30% (w/w, flour basis). Batter density, emulsion stability, crumb porosity, color, texture profile analysis, and sensory evaluation were used to quantify functional and sensory outcomes. The insect powders produced distinct responses: at 30% (w/w, flour basis), mealworm powder enhanced yellow coloration and achieved the highest sensory scores for appearance and odor; grasshopper powder improved crispness; and cockroach powder yielded a denser crumb with reduced porosity, consistent with its high chitin content. Whey protein produced the lightest, most aerated crumb and served as a benchmark. Overall, mealworm powder provided the most favorable balance of structure and sensory acceptability, whereas formulations containing grasshopper or cockroach powder may require additional measures for color and flavor optimization. These findings support the feasibility of insect-derived proteins as functional ingredients in bakery products within broader efforts to improve food-system sustainability.
This study presents a comparative evaluation of the physicochemical and functional properties of protein concentrates derived from faba bean, sunflower meal, and pumpkin seed. The analytical results showed that the faba bean protein concentrate exhibited the highest total protein content (90.02%, dry basis) and the lowest ash content (3.43%, dry basis), indicating a purer composition and greater protein enrichment compared to the other sources. Regarding physical properties, the faba bean concentrate demonstrated the best flowability and lowest cohesiveness, with the lowest Hausner Ratio (1.19) and Carr Index (16.01), suggesting its suitability for efficient handling and processing in powder-based food applications. Protein solubility analyses showed that all concentrates had the lowest solubility at pH 4, near their isoelectric points, but solubility improved significantly at higher pH values up to 10. The faba bean protein maintained over 80% solubility at pH 7 and nearly 90% at pH 10, highlighting its favorable dispersion and structural stability in both neutral and alkaline environments. Similarly, foaming capacity increased with pH values for all samples, with faba bean protein again outperforming the others, achieving 59.93% foaming capacity at pH 10, which is an essential characteristic for aerated food systems. Colorimetric analysis revealed that pumpkin seed protein concentrate had the darkest appearance (L*: 61.20; a*: -7.32), due to retained pigments, whereas the faba bean and sunflower protein concentrates displayed brighter and more neutral tones. Collectively, the findings highlight the superior compositional and functional profile of the faba bean protein concentrate, making it a promising ingredient for use in plant-based beverages, baked goods, and emulsified food products. This study demonstrates that the type of plant and the processing method of the protein are crucial factors in determining the effectiveness of plant-based protein concentrates in food products.
In this study, flaxseed mucilage was extracted using distilled water as a green solvent and dried by spray-drying and freeze-drying, with and without added maltodextrin (control). The extraction process was optimized using response surface methodology, with seed-to-water ratio (1:30-1:8), temperature (20 °C-90 °C), and time (30-120 min) as variables. Responses included gel yield, dry matter, and °Brix. Optimal extraction conditions (90 °C, 120 min, 1:8 ratio) yielded the highest dry matter and °Brix values, and this mucilage was used in drying experiments. Mucilage solutions with maltodextrin (dextrose equivalents 5-7 and 18-20) and control samples were dried and characterized. Powders were evaluated for moisture content, density, flowability, solubility, particle size, color, viscosity, thermal properties, and microstructure. The freeze-dried control had the lowest moisture content (p < 0.05). Maltodextrin significantly increased bulk density (p < 0.05), with no significant difference obtained associated with dextrose equivalent levels (p > 0.05). Freeze-drying improved solubility, while spray-dried powders had smaller particle sizes compared to freeze-dried powders. Scanning electron microscope images exhibited the presence of larger particles in freeze-dried powders.
Resistant starch (RS) is a type of dietary fibre with recognised health benefits. This study aimed to obtain and characterise RS from Andean roots, resources that have a low ecological footprint and contribute to agroecosystem resilience under climate change, while remaining rooted in traditional cultural practices. Starch extracted from achira (Canna edulis Ker), ibia (Oxalis tuberosa Molina) and batata (Ipomoea batatas Lam) was subjected to enzymatic debranching followed by autoclave-cooling (AC) cycles according to a completely randomised 3 × 3 × 2 factorial design. The highest RS percentages (p ≤ 0.05) were obtained with two or three AC cycles of 90 or 120 min at 121 °C for I. batatas (46.23% RS), with two AC cycles of 120 min at 130 °C for C. edulis (48.02% RS) and with three AC cycles of 90 min at 130 °C for O. tuberosa (45.37% RS). Total dietary fibre (%TDF) in RS increased by 10.88% for I. batatas, 12.88% for C. edulis and 10.21% for O. tuberosa compared with their native starches (NSs). Thermogravimetric analysis showed greater thermal stability of RS against degradation than NS. Differential scanning calorimetry revealed that RS exhibited lower gelatinisation temperatures (Tg) and enthalpy (ΔHg) and a broader gelatinisation range (ΔTg) than NS, due to the formation of retrograded structures with heterogeneous and less hydrated crystalline regions. X-ray diffraction patterns showed a C-type crystallographic pattern for C. edulis RS and mixed B- and V-type patterns for RS from I. batatas and O. tuberosa. Infrared spectra (FTIR-ATR) confirmed a higher degree of retrogradation and distinct crystalline organisation in RS compared with NS. These properties highlight the potential of RS from Andean roots as functional ingredients with prebiotic benefits.
The presence of mycotoxins is a recurring problem in corn agro-industrial complexes, reflecting a serious safety problem in food production. The ozone gas technology can be an alternative to reduce contamination in corn due to its high oxidizing potential, capable of degrading fungi and mycotoxins. This work aimed to evaluate the effect of ozone on the technological properties of corn starch in the face of zearalenone mycotoxin decontamination. For that, white corn grains were exposed to time (45, 90, and 135 min) and ozone concentration (2 and 10 mg/L) during the starch extraction. At 90 and 135 min of ozone exposure, the zearalenone mycotoxin (137.6 μg/kg) was completely reduced to below the quantification limit at both ozone concentrations. The ozonized starch color was not altered at 90 min, but was altered at 180 min due to a reduction in L* value. The moisture content of ozonized starch was within the standards authorized by the Brazilian Health Regulatory Agency, which allows up to 15% of moisture. The starch morphology was affected by ozonization, resulting in rough and fibrous at 135 min and 10 mg/L of ozone. Differential exploratory calorimetry analysis showed that the starch gelatinization temperature was higher at 135 min compared to the other treatments. However, there was not much difference in temperature variation between them to complete gelatinization. Ozone treatment has been shown to be an effective and secure technology to apply in order to decontaminate zearalenone mycotoxin in corn starch.
Pudding is a sweet dessert known for its soft texture and thick consistency. Foxtail millet can be used for preparation of pudding for everyday indulgence and nutrition. However, the preparation of pudding remains time consuming as the pre-cooking of millets is a lengthy process. Therefore, developing a convenient pudding mix using the millet will further present an opportunity for commercialization with an industry-friendly approach. Dry crystallization can be used for developing high-quality mixes with improved appearance, reconstitution, and sensory attributes while extending shelf life and enabling mechanization. Present work aimed to optimize the formulation of foxtail millet pudding mix. Millet, sugar and milk solids' levels varied from 20 to 25%, 65-72% and 8-12%, respectively. The descriptive sensory scores for browning intensity, sweet odour, mouthfeel, sweet flavour, nutty flavour and caramelized flavour ranged between 8.6-9.3, 8.3-9.2, 8.3-9.4, 8.4-9.4, 8.5-9.3 and 8.4-9.2, respectively for the 19 experimental samples. The hardness and fracturability varied from 109.17 N to 145.93 N and 28.02 N to 47.43 N, respectively. The L* and whiteness index values ranged from 87.69 to 94.08 and 81.48 to 86.72, respectively. The cubic models were significant (p < .05) for colour and appearance, body and texture, flavour and overall acceptability scores, while quadratic model was significant (p < .05) for the sweetness score. Optimized formulation of the pudding mix comprised of 20.24% millet, 67.76% sugar, and 12% milk solids with 0.95 desirability. Crystallinity index of the pudding mix was 61.56%. Fourier transform infrared spectroscopy identified characteristic peaks for carbohydrates, proteins, and sugars in the pudding mix, confirming the presence of all ingredients without any new functional bonds. The scanning electron micrographs revealed nucleation and growth rate disparities in the pudding mix.
The composition of resistant starch (RS) in high glycemic index food like white rice could contribute to altering its dietary glycemic load, which would be a promising strategy in managing obesity and improving dietary fiber intake. Heat pre-treatment, cooking methods and temperatures are among the key factors to impact RS content. This study aimed to investigate the effect of pre-treatment (oven heating) at different temperatures with different cooking techniques (steaming or boiling) on RS, physicochemical and thermal properties, and crystallinity of white rice. The study demonstrated steam-cooked rice with pre-treatment at 55, 75, and 95 °C increased RS to 5.96%, 5.99%, and 5.48%, and amylose content increased to 34.18%, 37.87%, and 21.59% respectively. In contrast, rice cooked with boiling method after pre-treatment at 55, 75, and 95 °C decreased RS to 4.13%, 5.54%, and 3.66%, and amylose content decreased to 22.91%, 25.35%, and 21.55% respectively. Thermal properties and crystallinity of treated rice were analyzed via differential scanning colorimetry and X-ray diffraction (XRD). The gelatinization temperatures of all treated rice had significantly decreased because of reduced amylose content and slightly weakened starch crystalline structure. The XRD analysis revealed a V-type pattern and a slightly weak A-type pattern for all treated rice. Overall, rice treated at 75 °C followed by steam cooking performed the best in terms of amylose, RS contents, and textural properties (hardness and stickiness), hence can be suggested for obese people to improve their dietary fiber intake in their daily diet.
Industrial processing of grapefruit generates peel as a major by-product comprising flavedo and albedo tissues of technological and nutritional relevance. This study evaluated the effect of grapefruit flavedo powder (GFP) and grapefruit albedo powder (GAP) at incorporation levels of 3%, 6%, 9%, and 12% on the quality attributes of finger millet muffins. GFP and GAP incorporation enhanced the water and oil absorption capacities of the composite flours. Pasting profile parameters, including peak, final, and setback viscosities, were evaluated and exhibited a decreasing trend with increasing levels of GFP and GAP. Increasing GFP and GAP incorporation up to 12% reduced bake loss to 5.40% and 3.98%, respectively. Results revealed a significant (P < .05) increase in DPPH radical scavenging activity from 27.25% in the control to 43.08% and 40.88% at 12% incorporation of GFP and GAP, respectively. Similarly, ferric reducing antioxidant power, total phenolic content, and total flavonoid content also followed the increasing trend. FTIR spectra indicated the presence of functional groups associated with phenolic compounds in the fortified muffins. Scanning electron microscopy analysis revealed a heterogeneous crumb structure with smaller and irregularly distributed pores and embedded fibrous particles, suggesting disruption of the starch-protein matrix in fiber-enriched muffins. Such structural modifications are consistent with the texture profile analysis results, which showed increased hardness and reduced springiness. Color evaluation showed that increasing GFP from 3% to 12% led to lower L* values for both the crust and crumb, in contrast to GAP incorporation, where the value increased. Likewise, the a* and b* values rose for both GFP and GAP in the crust and crumb.
Yerba mate (YM) (Ilex paraguariensis A. St-Hil.) is a South American plant traditionally consumed as an infusion, but its chemical complexity and bioactive composition support broader applications as a natural food ingredient. This study evaluated the color stability and rheological behavior of colloidal suspensions prepared from ultrafine YM particles and nanocellulose (NC) blends. Color stability was assessed under three pH conditions (4, 7, and 10) during refrigerated storage for 21 days, using CIE Lab* parameters. Acidic and neutral conditions resulted in greater color stability, with marked deterioration at alkaline pH, suggesting promising applications in acidic food systems such as yogurts. Rheological properties were investigated through steady-shear flow curves, oscillatory measurements, and temperature sweeps. All formulations exhibited pseudoplastic shear-thinning behavior, with viscosity increasing in proportion to NC concentration. Model fitting (Ostwald-de Waele and Herschel-Bulkley) confirmed that NC enhanced network firmness, lowered flow behavior index values (n < 0.4), and increased yield stress in mixed systems. Oscillatory analyses revealed predominantly elastic behavior (G' > G''), with greater thermal resilience and partial recovery in NC-rich blends. Overall, YM-NC dispersions present potential as multifunctional ingredients, combining natural green coloration with tunable rheological properties for high-value food, cosmetic, and pharmaceutical formulations.
In this study, collagen and inulin were incorporated in soft candy formulations with different ratios. The candies were subjected to textural, chemical, sensory, and correlation analyses in order to evaluate the effects of single or combined use of inulin and collagen on the freshly produced and stored products. Single use of inulin caused decrease in springiness contrary to collagen. Addition of collagen hydrolysate to soft candy formulations increased the pH and softness of the final product directly proportional to the collagen rate. The addition of inulin and collagen (20%) resulted in noticeable lightning in the color of the candies. Combined use with collagen was found to be more effective in promoting the prebiotic activity compared to the use of inulin alone. For Bacillus clausii, the combination of 10% collagen + 50% inulin provided a significantly higher colony growth. While collagen did not negatively affect the taste of confectionery; at 20% ratio the candy was perceived softer and stickier to the teeth. The inclusion of collagen and inulin together in the formulation decreased the sensory scores and slightly lower relative frequency rate was obtained for the "I would definitely buy" category (2-12% less than that of the other candies). The study revealed that if collagen and inulin are included in the formulation together, the confectionery can provide a significant amount of collagen by strengthening the structure with the support of an extra polysaccharide addition, and at the same time, inulin will be beneficial in terms of calorie reduction.
Four-dimensional (4D) food printing is a cutting-edge technology that allows the creation of shape-shifting transformative food structures. This innovative approach to food design enables food scientists to craft edible creations that change form and texture over time, thereby providing a unique and dynamic dining experience. Beyond its novelty and aesthetic appeal, 4D food printing has practical applications that address pressing issues in the food industry. In this review, we explore the technology behind 4D food printing, food ink types, and other natural ingredients that can be programed to change shape with stimuli, and the possibilities and potential applications of 4D food printing, from tantalizing taste sensations to revolutionary solutions for food sustainability, and explore the latest research and innovations in this field. Ultimately, 4D food printing represents a new frontier in food processing and culinary arts, offering fresh canvas for creative expression, a means to address pressing food-related challenges, and a way to rethink our relationship with the food we eat.
The use of healthy ingredients in meat-based products is gaining popularity. The goal of this study was to use plant proteins to partially replace meat in beef burger compositions. In a lab, ground beef burgers were made with 4%, 9%, and 14% wheat germ flour. The final products' physical, chemical, and microbiological properties were determined. The obtained results indicated that as the amount of replacement with dehydrated wheat germ flour (DWGF) increased, the moisture and crude protein contents of fresh laboratory-made beef burgers decreased significantly. On the other hand, the level of ash and total carbohydrates increased. Also, the results showed that substituting beef with DWGF caused changes in the chemical properties (decreased total volatile nitrogen, trimethylamine, acid value, peroxide value, thiobarbituric value, and cholesterol content), color properties (increased L* while decreasing a* and b*), decreased textural properties, and cooking properties (increased water-holding capacity, water retention, fat retention, cooking yield while decreasing cooking loss) of the burger. Except for threonine and lysine, the majority of necessary amino acids in fresh laboratory-made beef burgers were steadily enhanced as the substitution level increased. For the control sample, the limiting amino acid was valine; for the beef burger using dehydrated wheat germ flour DWGF, the limiting amino acid was threonine. Even at a 9% substation level, the physical and organoleptic properties of a fresh laboratory-made beef burger containing DWGF were not changed fundamentally. As the substation level of DWGF increased, the number of microorganisms gradually reduced and the beef burger with 14% DWGF had the lowest bacterial load.
Environmental impact of the meat industry and the adverse effects of excessive meat consumption, has prompted the search for sustainable and healthy protein alternatives. This study assessed the physical and textural properties and nutritional profile of two meat analogues processed by high-moisture extrusion, including Llaska (Cladophora crispata) (AL) and Cushuro (Nostoc sphaericum) (AC) flours. Color was evaluated by digital image analysis; textural profile analysis (TPA) was determined by compression tests. The nutritional profile was determined by proximate analysis, spectrophotometric, and chromatographic techniques. AL and AC were green and dark brown, respectively. The luminosity and hue of AC are similar to chicken meat. TPA shows that ALs had a greater degree of hardness and texturization than ACs. AL and AC, processed at a temperature of 135 °C and moisture level of 75% and 65%, respectively, exhibited textures comparable to that of chicken meat. Nutritionally, ACs showed higher antioxidant capacity (∼15,382 μMol Trolox/100 g), ∼30 times higher than chicken meat. Amino acid profiles indicate that both samples provide essential amino acids comparable to chicken meat, which are indispensable in a healthy diet. Consequently, these algae have potential to enrich the nutritional profile of meat analogues as a possible healthy and sustainable alternative to conventional meats.
Barley is an underutilized crop with considerable potential for enhancing food security and sustainability. Hull-less barley is a nutrient-dense cereal grain rich in β-glucan and dietary fiber; however, its broader application in food systems is constrained by the presence of antinutritional factors and certain functional limitations that affect processing and bioavailability. This study investigated the effects of acid (1% HCl) and alkali (1% NaOH) treatments on two hull-less barley varieties (PL 891 and BHS 352), with emphasis on nutritional composition, antinutrient reduction, functional behavior, thermal transitions, and microstructural attributes. Both treatments improved dietary fiber and β-glucan content, with PL 891 increasing from 15.59% to 19.98% and 3.52% to 5.05%, respectively. Alkali treatment proved more effective in reducing antinutritional factors, such as tannins, decreased by 59%, phytic acid by 21%, and trypsin inhibitor activity by 42%, thus enhancing mineral bioavailability. While antioxidant activity and total phenolic content improved more prominently in acid-treated samples, alkali treatment led to superior functional attributes. Thermal analysis showed elevated gelatinization temperatures and higher enthalpy, reflecting enhanced thermal stability. Peak viscosity values reached 3450 cP in alkali-treated BHS 352, indicating improved gelling and hydration potential. Scanning electron microscope and Fourier transform infrared spectrometer analyses confirmed granule disruption, protein unfolding, and hydrogen bond rearrangement, contributing to better water interaction and digestibility. These findings highlight the potential of chemically treated hull-less barley flours as functional, health-promoting ingredients in value-added food applications, advancing sustainable nutrition in line with global development goals.
Sorghum is often subjected to different pre-treatments to improve its nutritional profile and palatability. However, selecting appropriate treatments and understanding their effects on sorghum are challenging. Therefore, an attempt was made to assess the effect of dry- and hydro-thermal treatments on the proximate, physical and functional properties of raw and germinated sorghum flour. The raw (R) and germinated (G) grains subjected to hydro-thermal treatment by blanching at 93 °C for 600 s, followed by drying to produce raw hydro-thermal treated (RHT) and germinated hydro-thermal treated (GHT) grains. For dry thermal treatment, sorghums were roasted at 150 ± 5 °C for 600 s to obtain raw dry-thermal treated (RDT) and germinated dry-thermal treated (GDT) grains. The dry-thermal treatment increased the bulk density and tapped bulk density, fat, fibre and carbohydrate content. In contrast, the hydro-thermal treatment increased all the physical properties, moisture and fat contents of raw and germinated sorghum flours. The water and oil absorption capacity was highest for raw-dry-thermally treated (229.40%) and germinated (185.40%) flours, respectively, while it was lowest for germinated (223.40%) and raw-hydro-thermally treated (173.65%) flours. The highest and lowest water retention capacity was observed for germinated (205.38%) and raw-dry-thermally treated (150.00%) flours. The FTIR spectra showed increased starch content and functional group activity due to thermal treatment. Dry- and hydro-thermal treatment conditions significantly alter sorghum flour's proximate, physical and functional properties.
Juiciness and hardness are critical attributes of meat quality. In this study, we measured the juiciness and hardness of chicken breasts cooked using the vacuum low-temperature method, the pressure filter paper method, and a rheometer. To improve measurement efficiency and suitability for consumer panels, we employed a chew-stage sensory protocol that collected discrete ratings at three predefined stages (3 chews, 10 chews, and ready for swallowing). In addition, polarized sensory positioning (PSP) was introduced, using chicken breasts cooked at 100 °C for 3 hours as a fixed reference sample. This approach has helped to minimize the perceptual variation among panelists, and it also provided a consistent sensory anchor during evaluation. The results indicated that simultaneously achieving high juiciness and low hardness was challenging because hardness was predominantly influenced by temperature, whereas juiciness was primarily influenced by the cooking duration. Consequently, a perfect balance between juiciness and hardness cannot be achieved at a single temperature or cooking time, requiring tradeoffs based on specific cooking requirements. Sensory evaluation revealed a significant increase in juiciness with increased chewing time (P < 0.05), whereas hardness was not significantly affected. These sensory and physicochemical data suggest that controlling the cooking duration is more crucial than temperature for enhancing the juiciness of chicken breasts. A strong correlation was observed between the sensory ratings of juiciness and hardness and the corresponding physicochemical measurements (juiciness: r = 0.85, P < 0.001; hardness: r = 0.87, P < 0.001), thus confirming the validity of the sensory evaluation method used in this study. This study established a perceived juiciness threshold of 3.5% and a hardness threshold of 16.5 N. Based on the above findings, greater attention should be paid to optimizing the heating time during chicken breast cooking to achieve the desired meat quality and enhance cooking efficiency.
This study developed a natural polymer-based microencapsulation system for Lactiplantibacillus plantarum HD51 using alginate, skimmed milk and flaxseed mucilage. Four formulations were evaluated for encapsulation efficiency, gastrointestinal survivability, release behaviour, exopolysaccharide production, antimicrobial activity, storage stability and pancreatic lipase inhibitory potential. The composite matrix (Alg-SM-FM) achieved the highest encapsulation efficiency (95.54%) and exhibited improved protection of probiotic cells under simulated gastric and intestinal conditions compared with single-component systems. Scanning electron microscopy revealed a denser and more compact microstructure in composite formulations, indicating enhanced physical protection. Encapsulated probiotics maintained viable counts above 107 CFU/g, showed controlled release in simulated intestinal fluid and retained antimicrobial activity and exopolysaccharide-producing capability. Multivariate analysis using principal component analysis revealed clear associations between formulation composition and key functional attributes, including encapsulation efficiency, bead size, survivability and bioactivity. Additionally, encapsulated Lactiplantibacillus plantarum HD51 demonstrated measurable pancreatic lipase inhibitory activity, suggesting potential relevance for metabolic health applications. Overall, the results indicate that combining alginate with dairy- and plant-derived biopolymers provides a promising food-grade strategy for enhancing probiotic stability and functionality in functional food and nutraceutical applications.
Fenugreek's nutritional potential remains underexplored in processed foods, particularly regarding its integration, bioactive stability, and amino acid content post-baking. To address this gap, wheat bread was prepared with fenugreek seed powder (FSP) at 0% (control), 5% (sample A), 7.5% (sample B), and 10% (sample C) and assessed for nutritional, bioactive, amino acid, and sensory properties. The results showed that the protein and fiber contents increased progressively from control (15.14 ± 0.09%) to sample C (16.30 ± 0.06%), while carbohydrate levels declined with higher FSP inclusion. Bioactive compounds (total phenolics, flavonoids, and antioxidant capacity) increased with progressive inclusion of FSP, reaching the highest values in sample C (TPC 273.89 ± 0.10 mg GAE/100 g; TFC 61.34 ± 0.05 mg QE/100 g; antioxidant capacity 3.21 ± 0.01%), followed by sample B, sample A, and the control. Additionally, essential amino acids, notably arginine and lysine in sample C, increased with rising fenugreek levels, while nonessential amino acids decreased. However, sensory evaluation showed breads fortified up to 7.5% with FSP (sample B) achieved the highest acceptance, whereas higher inclusion of fenugreek reduced scores. These findings indicate that moderate fenugreek fortification enhances the nutritional and functional profile of bread while maintaining consumer acceptability. Such products could serve as affordable, functional alternatives to conventional breads, supporting dietary diversification and improved community nutrition.
This study investigated the effects of soaking time and temperature on the physical properties of black peanut kernels (BPK), a Taiwanese native peanut species. Results revealed that higher soaking temperatures and longer durations increased the water absorption rate and the moisture content of BPK. After soaking, the activation energy, enthalpy, and Gibbs free energy were positive, indicating that BPK was temperature-sensitive and capable of absorbing energy from its surroundings. Following steamed softening, the hardness of BPK decreased as soaking time and temperature increased. Specifically, BPK pre-soaked at 25 °C or 40 °C for 8 h and then steamed softening at 121 °C for 20 min (F0 = 12) achieved a hardness of 4.68 and 4.87 × 105 N/m2, respectively, meeting the easy-chewing standard (< 5 × 105 N/m2) based on Taiwan's Eatender guidelines. However, increasing the steamed softening temperature to 124 °C for 11, 16, and 20 min (with F0 values of 5, 10, and 15, respectively) did not further soften BPK. In conclusion, pre-soaking BPK at 25 °C for 8 h and then steamed softening it at 121 °C for 20 min successfully developed a ready-to-eat and easy-to-chew product for older adults.