Assessment of moisture content measurement methods of dried food products in small-scale operations in developing countries: A review

Combinative effect of pulsed-light irradiation and solid-state fermentation on ginkgolic acids, ginkgols, ginkgolides, bilobalide, flavonoids, product quality and sensory assessment of Ginkgo biloba dark tea

Pulsed light (PL) is a prospective non-thermal technology that can improve the degradation of ginkgolic acid (GA) and retain the main bioactive compounds in Ginkgo biloba leaves (GBL). However, only using PL hasn't yet achieved the ideal effect of reducing GA. Fermentation of GBL to make ginkgo dark tea (GDT) could decrease GA. Because different microbial strains are used for fermentation, their metabolites and product quality might differ. However, there is no research on the combinative effect of PL irradiation fixation and microbial strain fermentation on main bioactive compounds and sensory assessment of GDT. In this research, first, Bacillus subtilis and Saccharomyces cerevisiae were selected as fermentation strains that can reduce GA from the five microbial strains. Next, the fresh GBL was irradiated by PL for 200 s (fluences of 0.52 J/cm2), followed by B. subtilis, S. cerevisiae, or natural fermentation to make GDT. The results showed that compared with the control (unirradiated and unfermented GBL) and the only PL irradiated GBL, the GA in GDT using PL + B. subtilis fermentation was the lowest, decreasing by 29.74%; PL + natural fermentation reduced by 24.53%. The total flavonoid content increased by 14.64% in GDT using PL + B. subtilis fermentation, whose phenolic and antioxidant levels also increased significantly. Sensory evaluation showed that the color, aroma, and taste of the tea infusion of PL + B. subtilis fermentation had the highest scores. In conclusion, the combined PL irradiation and solid-state fermentation using B. subtilis can effectively reduce GA and increase the main bioactive compounds, thus providing a new technological approach for GDT with lower GA.

Tangerine peel-derived nitrogen-doped carbon dots incorporated chitosan/pullulan-based active packaging film for bread packaging

Citrus peel waste carbon dots based on nitrogen-doped (N-TanCD) were developed by a hydrothermal strategy to deliver active packaging fillers and characterized by transmission electron microscopy, photoluminescence, and Fourier transform infrared analyses. The addition of N-TanCD into chitosan-pululan (CS/Pul@N-TanCD) polymer blend amplified the tensile strength of the composite film by 22.8 %, whereas the antioxidant activities against DPPH and ABTS reached 62.7 % and 91.6 %, respectively. The proposed film showed blocked 98.8 % of UV-A and 100 % of UV-B without affecting the film's transparency. The CS/Pul@N-TanCD film lowered the contamination of L. monocytogenes and E. coli by more than 4 and 5 log CFU/mL, respectively. Sliced bread was packaged using CS/Pul-based films and stored for 12 days at 50 % relative humidity and 25 °C to investigate changes in the quality of the bread. It was found that bread packaged with CS/Pul film integrated with N-TanCD maintained excellent bread quality relating to appearance, moisture content, hardness, weight loss, and total viable bacterial count.

Exploring the chemical composition of granola formulated with different sweeteners and produced via oven and microwave baking

The objective of this study was to create and characterize an innovative granola, a popular choice in quick breakfasts. The granola samples were sweetened with agave syrup (A), honey (H), and stevia (S) and produced using conventional oven (1) and microwave (2) baking techniques at temperatures of 160°C and 300 W, respectively. Among the samples, H1 exhibited the highest total sugar content (26.64 ng/µL), with fructose being the predominant monosaccharide in A and H samples, whereas saccharose and maltose were more prominent in S-containing samples. Hydroxymethylfurfural was absent in S2, but its concentrations ranged between 10.52 and 85.78 ppm in the other samples. Linoleic acid constituted nearly 52% of the fatty acid composition in all granolas. In terms of organic acid composition, malic acid ranged between 1189.55 and 2022.95 µg/mL, and citric acid fell within the range of 341.58 and 1824.04 µg/mL. The granola specimens also contained individual phenolic compounds, such as vanillic acid, vanillin, ferulic acid, propyl gallate, and pyrocatechol. PRACTICAL APPLICATION: This study demonstrates that both baking method and sweetener choice significantly impact the chemical quality attributes of granola, which is a popular breakfast cereal. Microwave baking can be a faster and potentially healthier option, whereas stevia offers a low-calorie sweetener alternative. Further research is needed to maximize health benefits of granola products.

Synergistic effect of drying methods and ultrasonication on natural deep eutectic solvent extraction of phytochemicals from African spinach (Amaranthus hybridus) stem

The study evaluated the combined effects of drying methods (air drying [AD], hot AD [HAD], microwave drying [MD], and freeze-drying [FD]) and ultrasonication parameters (sonication temperature [STemp]: 40, 50, and 60°C) and heating time (STime: 60 and 120 min) on natural deep eutectic solvent (NADES) extraction of phytochemicals from Amaranthus hybridus stem. Increasing the STemp increased the extraction yield (ECY) of the phytochemicals for all drying methods but increase in the heating time reduced the ECY slightly. MD combined with 60°C ST showed the highest ECY (53%), whereas HAD combined with 40°C ST had the lowest ECY (18%). At 60 min heating time, increasing the ST from 40 to 50°C increased the total phenolic content (TPC) in the extract for most drying methods except MD, and a sonication time of 120 min showed a slightly higher TPC, especially for MD samples. At 60 min sonication, total flavonoid content (TFC, 800 mgQE/g) was highest for AD plus 50°C ST and lowest for AD combined with 60°C (100 mgQE/g), whereas for 120 min sonication, MD and AD with 50°C showed the highest TFC (690 mgQE/g). FD retained better some of the vitamins (thiamine, riboflavin, niacin) but MD retained better vitamin C. The antioxidant capacity was not so much different among the drying methods except for FD, which showed lower values. These results provide a theoretical basis for the synergistic applications of drying and ultrasonication during NADES extraction of phytochemicals from Amaranthus hybridus.

Application of scoby bacterial cellulose as hydrocolloids on physicochemical, textural and sensory characteristics of mango jam

BACKGROUND

The scoby pellicle of symbiotic culture of bacteria and yeast is a by-product from kombucha fermentation. While a portion is used as starter culture, the remainder is often discarded, yet it can be a valuable source of bacterial cellulose.

RESULTS

Scoby from black, green and oolong tea kombucha fermentation was assessed for its hydrocolloid effects in mango jam-making through evaluation of physicochemical, textural and sensory characteristics. Quality of jam was significantly improved with water activity reduction up to 22.22% to 0.679, moisture content reduction up to 37.06% to 19.92%, and a pH drop up to 5.9% to 3.19 with the use of 20 to 100 g kg-1 scoby. In colour analysis, presence of scoby led to a brighter jam due to higherL * $$ {L}^{\ast } $$ values from 30.98 to a range of 31.82 to 40.83. Texture of jam with scoby gave higher gel strength and adhesiveness, with the most prominent effects from the black tea kombucha. Overall acceptability in sensory test scoring was above 70% on a nine-point hedonic scale with the 40 g kg-1 green tea kombucha scoby jam chosen as the most preferred.

CONCLUSION

Scoby gave significant contributions to jam stability, appearance and texture, showing potential as a clean-label food ingredient. © 2024 Society of Chemical Industry.

Amlou inspired spread: Formulation and characterization of new spread based on Ziziphus lotus L. fruit, argan oil, and honey

This study explores novel applications of combining natural products by integrating Ziziphus lotus L. (Z. lotus), honey, and argan oil to create a product similar to traditional Moroccan Amlou (a mixture of almonds, honey, and argan oil). Five formulations were developed with varying percentages of these three ingredients, alongside two formulations of traditional Amlou. The nutritional value, mineral composition, fatty acid profile, bioactive compounds, and antioxidant activities of the products were analyzed using standard analytical methods such as gas chromatography and spectrophotometry. Additionally, sensory evaluations were conducted to assess consumer preferences. The results showed that the new formulations are rich in oil (45.15-52.24 g/100 g), carbohydrates (40.26-46.81 g/100 g), and protein (3.15-3.92 g/100 g). Mineral analysis revealed significant amounts of potassium (443-578 mg/100 g), calcium (98-124 mg/100 g), phosphorus (50-65 mg/100 g), and magnesium (38-50 mg/100 g). The Z. lotus-based products exhibited higher phenolic content (7-12 mg GAE/g), flavonoids (7.10-10.18 mg QE/g), and stronger antioxidant activities using DPPH radical scavenging activity (3.55-11.14 mg AAE/g) and FRAP (5.39-8.55 mg AAE/g). Moreover, the new product retains the beneficial fatty acid profile of argan oil, with a high content of oleic acid (48 %) and linoleic acid (32 %). Sensory evaluation indicated that the formulation consisting of 45 % Z. lotus powder, 50 % argan oil, and 5 % honey was the most appreciated for taste and texture. These findings suggest that incorporating Z. lotus into traditional Amlou recipes not only enhances nutritional and antioxidant properties but also meets consumer acceptance in terms of flavor and texture.

Estimation of Proximate Composition in Rice Using ATR-FTIR Spectroscopy and Chemometrics

This study presents an innovative approach for estimating the proximate composition of diverse rice varieties using attenuated total reflectance fourier transform infrared (ATR-FTIR) spectroscopy and chemometric techniques. Principal component analysis (PCA) reveals distinct separations among the seven rice varieties based on their FTIR spectra. Robust partial least squares (PLS) regression models, developed with high calibration (R 2) values from 0.778 for protein up to 0.941 for moisture, demonstrate high accuracy in predicting proximate composition. The root mean squared error (RMSE) in percentage values, indicative of prediction accuracy, were low across all proximate components. To ensure the response variable of regression, proximate composition measurements were taken five times, while FTIR spectra were scanned tens of times, employing random numbers around the average with the same standard deviation as the measurement. Notably, the study emphasizes the pivotal role of the amide-III band in protein determination, alongside specific wavenumber regions associated with molecular changes in proximate components. This research underscores the potential of ATR-FTIR spectroscopy and chemometrics for rapid and accurate proximate assessment in food science and agriculture.

Improvement of Antioxidant Activity and Sensory Properties of Functional Cookies by Fortification with Ultrasound-Assisted Hot-Air-Drying Blackberry Powders

In response to the global challenge of food wastage and high perishability of blackberries, this study evaluated the use of ultrasound-assisted hot air drying (US-HAD) to convert downgraded blackberries into powders, comparing it with traditional hot air drying (HAD). US-HAD reduced the drying time and achieved a final moisture content of 12%. Physicochemical analyses (colourimetry, total soluble solids, titratable acidity, and total phenolic content) were conducted on fresh fruit, powders, and fortified cookies. US-HAD cookies exhibited promising antioxidant activity, with ABTS values ranging from 8.049 to 8.536 mmol TEAC/100 g and DPPH values from 8.792 to 9.232 mmol TEAC/100 g, significantly higher than control cookies. The TPC was 13.033 mgGAE/g in HAD cookies and 13.882 mgGAE/g in US-HAD cookies. UHPLC-ESI-MS analysis showed an increase in phenolic compounds content in fortified cookies compared to the control. Sensory analysis highlighted a superior blackberry flavour and overall acceptability in US-HAD cookies, with statistical analysis confirming their superior nutritional and sensory qualities. Integrating US-HAD blackberry powder into cookies helps reduce food waste and enhances the nutritional profiles of baked goods, offering functional foods with health benefits. This work provides a scientific basis for developing enriched functional cookies, offering a healthy and sustainable alternative for utilising damaged fruits.

Stability and expression of K-ras mimotopes in freeze-dried recombinant Lactococcus lactis NZ3900-fermented milk powder during storage in vacuum packaging

AIMS

This study aims to evaluate the storage stability of the freeze-dried recombinant Lactococcus lactis NZ3900-fermented milk powder expressing K-ras (Kristen rat sarcoma viral oncogene homolog) mimotopes targeting colorectal cancer in vacuum packaging.

METHODS AND RESULTS

The freeze-dried L. lactis-fermented milk powder stored in 4-ply retortable polypropylene (RCPP)-polyamide (PA)-aluminium (AL)-polyethylene terephthalate (PET) and aluminium polyethylene (ALPE) was evaluated throughout 49 days of accelerated storage (38°C and 90% relative humidity). The fermented milk powder stored in 4-ply packaging remained above 6 log10 CFU g-1 viability, displayed lower moisture content (6.1%), higher flowability (43° angle of repose), water solubility (62%), and survivability of L. lactis after simulated gastric and intestinal digestion (>82%) than ALPE packaging after 42 days of accelerated storage. K-ras mimotope expression was detected intracellularly and extracellularly in the freeze-dried L. lactis-fermented milk powder upon storage.

CONCLUSIONS

This suggests that fermented milk powder is a suitable food carrier for this live oral vaccine.

Valorisation of grape stem as an alternative ingredient in rabbit feed

Grape stem is a winery by-product that it is currently disposed as waste or at best as soil conditioner. However, it is rich in fibres and polyphenols which makes it interesting for animal feeding. In this regard, rabbit farming emerges as a target livestock farming since fibre content is essential in rabbit's diets for preventing digestive troubles and polyphenols are associated with improved performances in animals due to their antimicrobial and antioxidant activities. This study aims to assess the suitability of a grape stem-based ingredient for rabbit feeding. The stem was dried using flash drying technology to prevent rapid spoilage and stabilise the ingredient. Then, its nutritional value was evaluated resulting in a high fibre (>40%) and polyphenol (>6%) content ingredient with antioxidant and antimicrobial activity against Staphylococcus aureus. A feed efficiency trial was conducted and inclusion rates of up to 10% of grape stem-based ingredient did not affect animals' mortality, average daily feed intake, daily gain or feed conversion ratio. In conclusion, grape stem-based ingredient arises as a secondary feedstuff for cuniculture reducing the dependence on other fibre sources, such as cereals or sunflower hulls. This could also contribute to reduce the environmental footprint of the wine sector by giving a second life to an existing waste, while generating a new activity based on circular economy.

Comparative Analysis of Nutritional Properties, Phytochemical Profile, and Antioxidant Activities between Red and Green Water Chestnut (Trapa natans) Fruits

The present study explored the nutritional composition, phytochemicals analysis, and antioxidant capacity of two indigenous varieties of red and green water chestnut (WCN) fruit grown in Pakistan. Accordingly, this study was designed to investigate the proximate composition (moisture, ash, fiber, proteins, fat, and energy), physicochemical properties (pH, °Brix, and glycemic index), minerals, and vitamins. The methanolic extracts of WCN fruits were explored for phytochemicals (total phenolic and flavonoid content), and antioxidant potential was examined in vitro by 1,1-diphenyl-2-picrylhydrazyl radical scavenging capacity (DPPH) and Ferric reducing antioxidant power (FRAP). Quantitative determination of mineral (sodium, potassium, calcium, phosphorus, iron, manganese, copper, and zinc) and vitamin (vitamin C, vitamin B6, vitamin B2, vitamin B3, vitamin A, and β-Carotene) composition was also assessed. Based on the findings, the proximate compositions of WCN green and red varieties varied greatly as WCN green contained significantly higher protein (1.72%), fat (0.65%), dietary fiber (2.21%), moisture (70.23%), ash (1.16%), and energy content (112.8 Kcal) than WCN red. In WCN green, the macro-micromineral concentrations were significantly higher than WCN red. Among the minerals analyzed, potassium was the most abundant mineral found in both varieties. Levels of vitamin C, B6, A, and β-Carotene were significantly higher in WCN green. In this study, methanolic extract showed higher extraction efficiency than acetone, ethanol, and distilled water. WCN green had a significantly higher quantum of total phenolic (91.13 mg GAE/g) and total flavonoid (36.6 mg QE/g) and presented significantly higher antioxidant activity than the WCN red. This study showed that, among both varieties, WCN green extract has therapeutic potential against free radical mediated health conditions and suggested the potential use of this fruit as a source of natural antioxidants in nutraceuticals.

Mirror, mirror on the wall, which phytochemicals in Clinacanthus nutans inhibits advanced glycation end products of them all?

In our quest to discover advanced glycation end products (AGEs) inhibitors from Clinacanthus nutans (Burm.f.) Lindau leaves, we conducted a bioactivity-based molecular networking. This approach integrates LC-MS2 profiling and in vitro antiglycation data to predict bioactive compounds. We began by screening three extracts: 100% ethanol, 70% ethanol and 100% water alongside the in vitro antioxidant activity, total phenolics content (TPC) and schaftoside content. Among these extracts, 100% ethanol extract exhibited the highest total AGEs inhibition effects (IC50 = 80.18 ± 11.6 μg/mL), DPPH scavenging activity (IC50 = 747.40 ± 10.30 μg/mL) and TPC (26.54 ± 2.09 μg GAE /mg extract). Intriguingly, 100% ethanol extract contained the lowest amount of schaftoside, suggesting the involvement of other phytochemicals in the antiglycation effects. The molecular networking and in silico structural annotations of 401 LC-MS features detected in the fractions from 100% ethanol extract predicted 21 bioactive compounds (p < 0.05, r > 0.90), including several C40 carotenoids, alkaloids containing tetrapyrrole structures and fatty acids. On the contrary, all phenolics showed weak correlations with antiglycation effects. These predictions were further validated in vitro, where carotenoid lutein showed half maximal inhibitory concentration, IC50 = 96 ± 8 μM and selected flavonoid-C-glycosides exhibited weaker inhibitions (IC50 between 568 and 1922 μM). Notably, lutein content was higher in freeze-dried leaves (12.42 ± 0.82 mg/100 g) than oven-dried, although the former was associated with elevated mercury levels. In summary, C. nutans exhibited potential antiglycation and antioxidant activity, and lutein was identified as the main bioactive principle.

Valorization of Red Beetroot (Beta vulgaris L.) Pomace Combined with Golden Linseed (Lini semen) for the Development of Vegetable Crispbreads as Gluten-Free Snacks Rich in Bioactive Compounds

This work aimed to develop gluten-free snacks such as crispbread based on beetroot pomace (Beta vulgaris L.) and golden linseed (Lini semen). Beetroot is attracting more and more consumer attention because of its nutritional and health properties. The use of beet pomace contributes to waste management. Linseed, known as a superfood with many health-promoting properties, was used to produce crispbreads as an alternative to cereals, which are allergens. Beetroot pomace and whole or ground linseed were used in different proportions to produce crispbread snacks. Chemical and physical analyses were performed including water activity, dry matter, betalains, and polyphenols content, as well as Fourier transform infrared spectroscopy (FTIR). A sensory evaluation and microstructure observations were also performed. The obtained snacks were characterized by low water activity (0.290-0.395) and a high dry matter content (93.43-97.53%), which ensures their microbiological stability and enables longer storage. Beetroot pomace provided betalains-red (14.59-51.44 mg betanin/100 g d.m.) and yellow dyes (50.02-171.12 mg betanin/100 g d.m.)-while using linseed enriched the product with polyphenols (730-948 mg chlorogenic acid/100 g d.m.). FTIR analysis showed the presence of functional groups such as the following: -OH, -C-O, -COOH, and -NH. The most desired overall consumer acceptability was achieved for snacks containing 50% beetroot pomace and 50% linseed seeds. The obtained results confirmed that beetroot pomace combined with linseed can be used in the production of vegetable crispbread snacks.

Enhancing betacyanin stability: Comparison of dragon fruit (Hylocereus polyrhizus) pulp and peel powders through encapsulation technology during storage

Betacyanin can be found in the peel or pulp of dragon fruit. As a natural pigment, betacyanin is unstable, so it requires encapsulation technology to maintain its quality. The stability of encapsulated betacyanin from dragon fruit peel compared to dragon fruit pulp has yet to be discovered. This study aims to compare the stability of encapsulated betacyanin (with maltodextrin and gum Arabic) from dragon fruit peel and pulp dried with vacuum drying. Dragon fruit peel extraction utilized a 50% aqueous ethanol solvent, while pulp juice extraction was performed. The ratio of dragon fruit extract to coating materials was set at 1:3 (solid/solid). Research shows that dragon fruit juice powder had higher stability and phytochemical concentrations than the ethanol extract of dragon fruit peel powder during 30 days of storage. Despite similar color stability (similar range value of ΔE), the color from dragon fruit juice powder more closely resembled the natural fruit, albeit with weaker antioxidant activity than the peel powder. Betacyanin concentration in juice powder was notably higher (82.56-156.82 μg/g) than in the ethanol extract of dragon fruit peel powder (52.51-75.12 μg/g). A combination of maltodextrin and Arabic gum (1:1) as coating materials demonstrated the highest concentrations of total phenolic and total betacyanin (81.15-95.87 mg/g and 121.91-156.82 μg/g, respectively) during the storage period. These findings contribute to our comprehension of betacyanin stability and functionality, facilitating precise applications in industrial processing environments based on their source attributes.

Innovative vs classical methods for drying heterotrophic Chlorella vulgaris: Impact on protein quality and sensory properties

Drying is a necessary step in the microalgae production chain to reduce microbial load and oxidative degradation of the end product. Depending on the differences in applied temperature and treatment time, the process of drying can have a substantial impact on protein quality and aroma, important characteristics determining the incorporation potential in food products. In this study, we compared the drying of heterotrophic Chorella vulgaris with both innovative (agitated thin film drying (ATFD), pulse combustion drying (PCD) and solar drying (SolD)) and commonly used drying techniques (spray drying (SprD) and freeze drying (FD)). To evaluate the impact on protein quality, we evaluated techno-functional properties, in vitro digestibility (INFOGEST) as well as protein denaturation using differential scanning calorimetry (DSC). A sensory analysis was performed by a trained expert panel, combined with headspace solid-phase microextraction (HS-SPME) - gas chromatography-mass spectrometry (GC-MS) to determine volatile organic compounds (VOCs). ATFD was found to increase techno-functional properties such as gelling, water holding and solubility as well as in vitro protein digestibility. These observations could be related to induced cell disruption and protein denaturation by ATFD. Sensory analysis indicated an increased earthy off-flavor after ATFD. Interestingly, the high-temperature PCD led to an increase in cacao odor while low-temperature FD resulted in lower flavor, odors and VOCs. These results demonstrate that protein quality and sensorial properties of C. vulgaris can be steered through the type of drying, which could help in the selection of application-specific drying methods. Overall, this work could promote the incorporation of microalgal single cell proteins in different innovative food products.

Colour, nutritional composition and antioxidant properties of dehydrated carrot (Daucus carota var. sativus) using solar drying techniques and pretreatments

Carrot is a seasonal perishable tuberous root vegetable which presents a preservation challenge owing to its elevated moisture content. Recently, carrot processing has received more attention because of its many health-promoting qualities and the reduction of postharvest losses in a cost-effective safe way. This study was designed to sort out the effective solar drying technique including pre-treatment that would retain the color and quality characteristics of dehydrated carrot. Carrot slices were subjected to dry using open sun drying (D1), solar drying long chimney (D2), solar drying short chimney (D3) and box solar drying (D4) techniques with the pretreatments of ascorbic acid 1 % (C3), citric acid 5 % (C4), potassium metabisulfite 1 % (C5) and potassium sodium tartrate 0.3 % (C6) before drying. Drying characteristics, nutritional attributes, phytochemicals and antioxidant of the dehydrated carrot samples were compared with the fresh sample and untreated (control) sample. Results showed that D4 was a good drying method to preserve nutritional quality with good appearance. Among the pretreatments, C5 and C4 resulted improved nutritional quality retention, enhanced visual acceptability and enriched antioxidant activities. PCA (Principal Component Analysis) and correlation matrix revealed that D4 with C5 retained the maximum amount of vitamin, minerals, total phenolic content, antioxidant and admirable dehydrated carrot color by inactivating enzymatic reaction. Therefore, box solar drying with potassium metabisulfite pretreatment would be very promising for functional carrot drying retaining acceptable color and nutrition composition.

Assessing the nutritional quality of Pleurotus ostreatus (oyster mushroom)

There is a huge gap between food production and the exploding population demands in various parts of the world, especially developing countries. This increases the chances of malnutrition, leading to increased disease incidence and the need for functional foods to reduce mortality. Pleurotus ostreatus are edible mushrooms that are cheaply sourced and rich in nutrient with the potential to be harnessed toward addressing the present and future food crisis while serving as functional foods for disease prevention and treatment. This study evaluated the nutritional, proximate, vitamins and amino acids contents of Pleurotus ostreatus. The proximate composition of Pleurotus ostreatus in this study revealed that it contains 43.42% carbohydrate, 23.63% crude fiber, 17.06% crude protein, 8.22% ash, 1.21% lipid and a moisture content of 91.01 and 6.46% for fresh and dry samples of Pleurotus ostreatus, respectively. The monosaccharide and disaccharide profile of Pleurotus ostreatus revealed the presence of glucose (55.08 g/100 g), xylose (7.19 g/100 g), fructose (19.70 g/100 g), galactose (17.47 g/100 g), trehalose (7.37 g/100 g), chitobiose (11.79 g/100 g), maltose (29.21 g/100 g), sucrose (51.60 g/100 g) and lower amounts of cellobiose (0.01 g/100 g), erythrose (0.48 g/100 g) and other unidentified sugars. Potassium, Iron and Magnesium were the highest minerals present with 12.25 mg, 9.66 mg and 7.00 mg amounts, respectively. The vitamin profile revealed the presence of vitamin A (2.93 IU/100 g), C (16.46 mg/100 g), E (21.50 mg/100 g) and B vitamins with vitamin B2 having the highest concentration of 92.97 mg/kg. The amino acid scores showed that Pleurotus ostreatus had more non-essential amino acids (564.17 mg/100 g) than essential amino acids (67.83 mg/100 g) with a ratio of 0.11. Lysine (23.18 mg/100 g) was the highest essential amino acid while aspartic acid (492.12 mg/kg) was the highest non-essential amino acid present in Pleurotus ostreatus. It had a higher concentration of acidic amino acids, 492.12 mg/100 g (77.87%), followed by neutral amino acids, 106.66 mg/100 g (16.88%) and least were the basic amino acids, 23.18 mg/100 g (3.67%). Based on the nutritional assessment of the Pleurotus ostreatus analyzed in this study, it can be concluded that it can serve as an important functional food source that can be exploited to meet the increasing food demands and reduce micronutrient deficiencies in many parts of the world, especially developing countries.

Microencapsulation of Chilean Papaya Waste Extract and Its Impact on Physicochemical and Bioactive Properties

The microencapsulation of bioactive extracts of Chilean papaya waste, including both seeds and skin, was investigated. Papaya waste extract microcapsules utilizing maltodextrin at 10% (MD10), 20% (MD20), and 30% (MD30) (w/v) as the wall material through the freeze-drying process were obtained, and subsequently their physicochemical, antioxidant, and antimicrobial properties were evaluated. The TPC efficiency and yield values achieved were more than 60% for the microencapsulated seed and skin extracts, respectively. The best results for phenolic and antioxidant compounds were found in the microencapsulated seed extract with MD20, with a value of 44.20 ± 3.32 EAG/g DW for total phenols and an antioxidant capacity of 12.0 ± 0.32 mol ET/g DW for the DPPH and 236.3 ± 4.1 mol ET/g DW for the FRAP assay. In addition, the seed and skin samples reduced ROS generation in H2O2-treated Hek293 cells. In terms of antimicrobial activity, values ranging from 7 to 15 mm of inhibitory halos were found, with the maximum value corresponding to the inhibition of S. aureus, for both microencapsulated extracts. Therefore, the successful microencapsulation of the waste bioactive extracts (seed and skin) with the demonstrated antimicrobial and antioxidant properties highlight the bioactivity from Chilean papaya waste resources.

Development of Plantago ovata seed mucilage and xanthan gum-based edible coating with prominent optical and barrier properties

This study investigates the fabrication of edible coating based on Plantago ovata seed mucilage (POSM). The films were prepared from POSM (1 %, w/v), glycerol (75 %, based on POSM mass), and xanthan gum (XG: 20, 30 and 40 %, based on POSM mass) by a casting method, and their physicochemical, mechanical, thermal, morphological, and barrier properties were determined. Results indicated the development of highly transparent (transparency values: 1.36 ± 0.05 to 2.42 ± 0.09) and hydrophobic films (contact angle: 101.57 ± 0.34 to107.08 ± 0.55o) with very low water vapor permeability (WVP: 2.77 ± 0.02 × 10-12 to 1.98 ± 0.04 × 10-12 g s-1m-1Pa-1), slight water solubility (31.14 ± 0.46 to 23.08 ± 0.82 %), and good mechanical properties (tensile strength: 30.87 ± 0.96 to 61.80 ± 0.71 MPa). Morphological studies also indicated smooth and uniform surfaces without pores and cracks. In addition, the films showed good antioxidant activity (61.46 to 68.71 %), and their antibacterial activity against E. coli, S. aureus and P. aeruginosa was also demonstrated. The applicability of the developed films to extend the shelf life of strawberries was shown by comparing the appearance of dip-coated strawberries and the control sample within 8 days at room temperature. Based on the results, the developed biofilms have great potential for edible coating and packaging applications.

Evaluation of the Physical, Chemical, Technological, and Sensorial Properties of Extrudates and Cookies from Composite Sorghum and Cowpea Flours

In recent years, there has been a growing demand for gluten-free and functional products, driven by consumer preferences for healthier and more diverse food choices. Therefore, there is a need to explore new ingredients that can be used as alternatives to traditional gluten-containing grains. Thus, this work evaluated the physical, chemical, technological, and sensorial properties of extrudates and cookies from composite tannin sorghum (rich in resistant starch) and white cowpea flours. Extrudates and cookies were produced from a composite flour made of sorghum and cowpea, at a sorghum:cowpea flour ratio of 70:30, 50:50, and 30:70. Then, raw flours, cookies, and extrudates were characterized (dietary fiber, resistant starch, proteins, antioxidant capacity, pasting properties, etc.). Results obtained for particle size distribution and bulk density indicated that the particles increased and the color changed with the addition of cowpea flour. The raw tannin sorghum flour had a higher resistant starch concentration (36.3%) and antioxidant capacity (211.2 µmolTE/g), whereas cowpea flour had higher levels of proteins (18.7%) and dietary fiber (20.1%). This difference in the raw flour composition contributed to the nutritional value of the extrudates and cookies, especially the cookies which undergo dry heat and had higher retention of resistant starch and antioxidants. Moreover, sorghum flour presented a higher tendency to retrograde (high setback), which was decreased by the addition of cowpea flour. Overall acceptance and intention to purchase were higher for extrudates with 100% sorghum flour (6.52 and 68.3%, respectively) and cookies with 70% cowpea flour (7.03 and 76.7%, respectively). Therefore, nutritious and functional gluten-free extrudates and cookies, of good acceptability, can be produced from composite tannin sorghum and white cowpea flours.

Evaluation of Physicochemical Properties of a Hydrocolloid-Based Functional Food Fortified with Caulerpa lentillifera: A D-Optimal Design Approach

This study introduced a D-optimal design mixture to assess the physicochemical properties of a hydrocolloid-based functional food fortified with C. lentillifera. The combination incorporated vital jelly constituents, including extract (10-15%), sweeteners (20-29%), gelling agents (k-carrageenan and locust bean gum (LBG)), and preservatives (0-0.05%). The dependent variables were pH, Total Soluble Solid (TSS) value, and moisture content (MS). By employing the D-optimal design approach, a quadratic polynomial model was developed, demonstrating strong correlations with the experimental data with coefficient determinations (R²) of 0.9941, 0.9907, and 0.9989 for pH, TSS, and MS, respectively. Based on the D-optimal design, the study identified the optimum combination of significant factors with a desirability of 0.917, comprising 14.35% extract, 23.00% sucrose, 21.70% fructose, 26.00% k-carrageenan, 13.00% LBG, 1.95% CaCl₂, and 0% methylparaben. The percentage of residual standard error (RSE) was less than 5%, indicating the reliability of the developed model. Furthermore, color analysis revealed significant differences among the jellies (p < 0.05). HPLC analysis demonstrated that the total sugar content in the fortified jellies was 28% lower compared to commercial jelly. Meanwhile, the bitterness level according to e-tongue showed a reduction of up to 90.5% when compared to the extract. These findings provide a valuable benchmark for the development of functional food products, ensuring their quality, safety, and extended shelf-life.

Encapsulation of Hydrophobic Apigenin into Small Unilamellar Liposomes Coated with Chitosan Through Ethanol Injection and Spray Drying

Despite the multiple health benefits, natural flavonoid apigenin has poor aqueous solubility that restricts its delivery in foods. This study investigated the potential of spray-dried chitosan-coated liposomes prepared from scalable methods for the food industry as the delivery carriers for apigenin. Apigenin-loaded small unilamellar liposomes produced from ethanol injection had an encapsulation efficiency of 74.88 ± 5.31%. They were electrostatically stabilised via chitosan coating (0.25% w/v) and spray-dried. Spray-dried chitosan-coated apigenin liposomes (SCAL) exhibited the following powder characteristics: yield 66.62 ± 3.08%, moisture content 4.33 ± 0.56%, water activity 0.2242 ± 0.0548, particle size 10.97 ± 1.55 μm, nearly spherical morphology with wrinkles and dents under microscopic observation. Compared with the unencapsulated apigenin, SCAL demonstrated improved aqueous solubility (10.22 ± 0.18 mg/L), higher antioxidant capacity, and stability against simulated gastrointestinal digestion. The chitosan coating gave a slower in-vitro release of apigenin in SCAL (77.0 ± 6.2%) than that of uncoated apigenin liposomes (94.0 ± 5.3%) at 12 h. The apigenin release kinetics from SCAL could be represented by the Korsmeyer-Peppas model (R2 = 0.971). These findings suggest that SCAL could be a promising delivery system of apigenin for functional food applications.

Antibiotic resistance profiling and valorization of food waste streams to starter culture biomass and exopolysaccharides through fed-batch fermentations

The present study evaluated antibiotic resistance (ABR) in bacteria isolated from different food wastes viz., meat slaughterhouses, dairy and restaurants. About 120 strains isolated from the food waste were subjected to ABR screening. More than 50% of all the strains were resistant to Vancomycin, Neomycin and Methicilin, which belong to third-generation antibiotics. Two lactic acid bacteria (LAB) free of ABR were chosen to be used as starter cultures in media formulated from food waste. Food waste combination (FWC-4) was found to be on par with the nutrient broth in biomass production. The non-ABR LAB strains showed excellent probiotic properties, and in the fed-batch fermentation process, adding a nitrogen source (soya protein) enhanced the microbial biomass (3.7 g/l). Additionally, exopolysaccharide production was found to be 2.3 g/l. This study highlights the ABR incidence in food waste medium and its economic advantage for starter culture biomass production.

Graphical abstract

Supplementary Information

The online version contains supplementary material available at 10.1007/s10068-022-01222-9.

Instant controlled pressure drop drying: A review on preservation of quality characteristics in fresh produce

This review describes the efficient Instant controlled pressure drop drying technology. The Détente Instantanée Contôlée (DIC), French for Instant Controlled Pressure-Drop drying, has prodigious potential to cause least variations in the quality characteristics of the final dried product. This review article spotlights the principle of DIC with its effect on vitamins (ascorbic acid), bioactive compounds (carotenoids, polyphenols), physicochemical properties (moisture, rehydration capacity, water holding capacity, color, microstructure texture) and sensory properties of fresh produce. DIC is a thermo-mechanical technique accomplished by treating the fresh produce to saturated steam for less time period, which is carried out by an immediate pressure drop to achieve vacuum. This technique also provides reduced drying time, better volume expansion with larger porosity in the final dried product. It leads to a swift vaporization of the water within fresh produce cells. DIC-treated fresh produce are quickly rehydrated and retains sensory and nutrient quality.

Design and implementation of humidity sensor based on carbon nitride modified with graphene quantum dots

Relative humidity (RH) is one of the most important factors that deserve intensive study because of its impact on many aspects of life. In this work humidity sensor based on carbon nitride / graphene quantum dots (g-C3N4/GQDs) nanocomposites have been developed. The structure, morphology and composition properties of the g-C3N4/GQDs were investigated and analyzed by XRD, HR-TEM, FTIR, UV-Vis, Raman, XPS and BET surface area. The average particle size of GQDs was estimated from XRD to be 5 nm and confirmed using HRTEM. The HRTEM images prove that the GQDs are attached to the external surface of the g-C3N4. The measured BET surface area was found to be 216 m2/g, 313 m2/g, and 545 m2/g for GQDs, g-C3N4, and g-C3N4/GQDs respectively. The d-spacing and crystallite size were estimated from XRD and HRTEM and found in a good matching. The humidity sensing behavior of g-C3N4/GQDs was measured in a wide span of humidity from 7% up to 97% RH under different testing frequencies. The obtained results demonstrate good reversibility and fast response/recovery time. The implemented sensor exhibits a great application prospect in humidity alarm devices, automatic diaper alarms, and breath analysis, which have advantages such as strong anti-interference capability, low cost, and easy to use.

Layer-by-Layer Deposited Multi-Modal PDAC/rGO Composite-Based Sensors

Different environmental parameters, such as temperature and humidity, aggravate food spoilage, and different volatile organic compounds (VOCs) are released based on the extent of spoilage. In addition, a lack of efficient monitoring of the dosage of pesticides leads to crop failure. This could lead to the loss of food resources and food production with harmful contaminants and a short lifetime. For this reason, precise monitoring of different environmental parameters and contaminations during food processing and storage is a key factor for maintaining its safety and nutritional value. Thus, developing reliable, efficient, cost-effective sensor devices for these purposes is of utmost importance. This paper shows that Poly-(diallyl-dimethyl ammonium chloride)/reduced Graphene oxide (PDAC/rGO) films produced by a simple Layer-by-Layer deposition can be effectively used to monitor temperature, relative humidity, and the presence of volatile organic compounds as indicators for spoilage odors. At the same time, they show potential for electrochemical detection of organophosphate pesticide dimethoate. By monitoring the resistance/impedance changes during temperature and relative humidity variations or upon the exposure of PDAC/rGO films to methanol, good linear responses were obtained in the temperature range of 10-100 °C, 15-95% relative humidity, and 35 ppm-55 ppm of methanol. Moreover, linearity in the electrochemical detection of dimethoate is shown for the concentrations in the order of 10² µmol dm^-3. The analytical response to different external stimuli and analytes depends on the number of layers deposited, affecting sensors' sensitivity, response and recovery time, and long-term stability. The presented results could serve as a starting point for developing advanced multi-modal sensors and sensor arrays with high potential for analytical applications in food safety and quality monitoring.

Impact of drying on the bioactive compounds and antioxidant properties of bignay [Antidesma bunius (L.) Spreng.] pomace

Bignay pomace is a processing byproduct that can be a source of bioactive compounds. However, a suitable dehydration method should be considered to efficiently valorize this waste material into high-value food ingredient and maximize its health-promoting properties. Bignay pomace was subjected to convection oven-drying and freeze-drying to investigate the effect of these pre-processing techniques on the physicochemical, bioactives, and antioxidant properties of the samples. Both drying methods significantly (p<0.05) changed the total phenolic and anthocyanin contents of bignay pomace while flavonoids and tannins were not significantly affected. Freeze-drying of samples resulted in higher phenolic content (1742 vs. 1273 mg gallic acid equivalent/100 g DW) and anthocyanin content (496 vs. 223 mg cyanidin-3-glucoside equivalent/100 g DW) than convection oven-drying. Freeze-drying also resulted in higher antioxidant properties based on DPPH, ABTS radical scavenging activity, and FRAP assays. Bignay pomace extract was analyzed through HPLC (with photo-diode array detector) for its phenolic profile and nine compounds were identified, with catechin and epicatechin as the dominant components. HPLC analysis also showed that while the drying process does not influence the phenolic profile of the samples, it significantly affected the concentration of phenolic compounds present. The results of this study showed that freeze-drying is a more viable method to retain the majority of bignay pomace’s functional properties compared to convection oven-drying.

Variability of caffeine content in green and roasted Coffea arabica regarding the origin, post-harvest processing, and altitude, and overview of recommended daily allowance

Caffeine content is a crucial attribute of coffee. Its concentration and thus maximum cups of Coffea arabica from Africa, Asia, Central America, and South America from different altitudes of growing areas, altitude, and process using different post-harvest processing (dry, wet, and pulped natural). Our results suggest that geographical origin might affect the alkaloid concentration in C. arabica. The caffeine concentration pattern in green samples was as follows: Central America > South America > Asia > Africa. Altitude affected the concentrations, lowlands > midlands > highlands, however, not significantly. Given caffeine is thermostable, the medium roasting process did not affect the concentration of caffeine directly, but a small increase was observed. Scientific opinion on the safety of habitual caffeine consumption of up to 400 mg per day does not raise safety concerns for non-pregnant adults. A cup (7 g coffee in 120 mL of water) was used for recalculation. Results suggest that mostly highlands and midlands coffee from Africa reached levels of caffeine that might be consumed in more than 5.5 cups a day.

Food Handling Practices for Apple Drying in Home Kitchens in the United States: A Survey

ABSTRACT

Fruit drying has traditionally received little food safety attention in spite of Salmonella outbreaks and recalls involving low-moisture foods. This study was conducted to assess the food safety implications during the home drying process, with dried apples as an example. A cohort of home apple dryers (n = 979) participated in an online survey through Qualtrics XM in May 2021. The results showed that participants' knowledge of safe food handling practices regarding dried fruit was low. On average, participants used only 8 of 18 identified food safety practices during apple drying. The survey revealed inadequate frequency of hand washing during apple preparation, potential points of cross-contamination from kitchen tools, lack of hurdle technology without a pretreatment step, failure to incorporate a thermal kill step during drying, and a lack of objective measurements to ensure that target parameters are attained. Participants mainly pretreated apples for sensory improvement instead of microbial reduction. When presented with some benefits of pretreatment, participants who did not pretreat their apples considered doing so to kill bacteria. The use of safe food handling practices differed within demographic groups. Participants 18 to 39 years old (mean = 7.47; 95% confidence interval [CI] = 7.26, 7.67) and 40 to 59 years old (mean = 7.43; 95% CI = 7.16, 7.70) reported using fewer safe practices than did those >60 years old (mean = 8.49; 95% CI = 8.22, 8.75), and participants who identified as male (mean = 7.38; 95% CI = 7.16, 7.60) reported using fewer safe practices than did those identifying as female (mean = 7.92; 95% CI = 7.74, 8.11). The findings of this study provide food handling data to support the development of more accurate food safety risk assessment models and to guide the development of food safety education for consumers who dehydrate produce in the home.

HIGHLIGHTS

Microbial Quality and Growth Dynamics in Shameta: A Traditional Ethiopian Cereal-Based Fermented Porridge

Shameta is a traditional, Ethiopian, cereal-based fermented porridge exclusively prepared for lactating mothers. The aim of this study was to determine the microbial quality of Shameta samples collected from households of lactating mothers and to determine microbial dynamics and physicochemical changes during laboratory fermentation of Shameta. Isolation and characterization of the dominant microbes and analysis of the physicochemical properties of samples were done following standard microbiological methods and analytical techniques. Results of this study showed that the highest mean count of lactic acid bacteria (8.33 log cfu/g) was recorded in a sample from laboratory-fermented barley-based Shameta, and the lowest (5.88 log cfu/g) in Shameta made from a mixture of barley and maize (BMS). In both barley-based and maize-based laboratory-prepared Shameta, the microflora were dominated by LAB, followed by yeasts. The dominant LAB were the genus Lactobacillus (74.85%), followed by Enterococcus (15.79%). It could be concluded that Shameta collected from households of lactating mothers are fairly safe for consumption, as the stringent physicochemical conditions of the final product could inhibit the growth of pathogens. However, as Shameta is a traditional fermented porridge fed to lactating mothers, we call for a further improvement to the fermentation process by using defined starter cultures.

Dielectric Measurement of Agricultural Grain Moisture-Theory and Applications

Moisture content is a critical variable for the harvesting, processing, storing and marketing of cereal grains, oilseeds and legumes. Efficient and accurate determination of grain moisture content even with advanced nondestructive techniques, remains a challenge due to complex water-retaining biological structures and hierarchical composition and geometry of grains that affect measurement interpretation and require specific grain-dependent calibration. We review (1) the primary factors affecting permittivity measurements used in practice for inferring moisture content in grains; (2) develop novel methods for estimating critical parameters for permittivity modeling including packing density, porosity, water binding surface area and water phase permittivity and (3) represent the permittivity of packs of grains using dielectric mixture theory as a function of moisture content applied to high moisture corn (as a model grain). Grain permittivity measurements are affected by their free and bound water contents, chemical composition, temperature, constituent shape, phase configuration and measurement frequency. A large fraction of grain water is bound exhibiting reduced permittivity compared to that of free water. The reduced mixture permittivity and attributed to hydrophilic surfaces in starches, proteins and other high surface area grain constituents. The hierarchal grain structure (i.e., kernel, starch grain, lamella, molecule) and the different constituents influence permittivity measurements due to their layering, geometry (i.e., kernel or starch grain), configuration and water-binding surface area. Dielectric mixture theory offers a physically-based approach for modeling permittivity of agricultural grains and similar granular media.

Efficacy of Gamma Irradiation in Improving the Microbial and Physical Quality Properties of Dried Chillies (Capsicum annuum L.): A Review

Dried chilli is one of the highly traded spices globally and is well-known for its natural flavour, colour, and unique pungent taste. It is rich in nutrients and has medicinal benefits. During the dehydration and storage process, the proliferation of unwanted microorganisms in dried chilli is unavoidable. Recently, the occurrence of toxigenic fungi and faecal coliforms has been widespread that can cause severe illness and even death. Therefore, sanitation treatment is highly required to decontaminate undesirable microorganisms. Among the common sanitation treatments applied, food irradiation is gaining attention worldwide because of concern for post-harvest loss, foodborne disease, and more stringent regulation in dried chilli trading. Irradiation can successfully preserve dried chilli from pathogenic bacteria with minimal disturbance to critical physical properties, such as pungency and colour. It can also save dried chilli from secondary pollution by storing it into final packing before radiation which helps in distribution to market promptly after treatment. Furthermore, radiation does not leave any chemical residues after the treatment, ensuring the quality and safety of the dried chilli. The efficiency of radiation depends mainly on the initial level of contamination and the persistence of the harmful microorganism. A low irradiation dose is sufficient for dried chili to reduce microbial load to an acceptable level and eliminate pathogens even though a minimum radiation dose of 10 kGy is required for complete sterilization. However, high dosage may affect the colour properties. Gamma radiation, X-ray, and electron beam radiation are the three approved radiation sources for dried chilli in most countries and proven effective for dried chilli preservation. Thus, this review paper highlights the microbial and physical quality properties in gamma radiated dried chillies.

Effect of Drying Whole and Half Chili Pods Using a Solar Dryer with CaCl2 Desiccant on Quality of Powder Chili

This study investigated the quality of dried whole and half chili pods' powder dried with solar drying combined with CaCl₂ desiccant compared with natural convection solar drying to produce the final chili powder product. Besides the sensory analysis, the quality parameters such as beta-carotene, moisture, vitamin C, and ash content were also observed. The results showed that 57 hours of drying time of whole and half chili pods using solar drying can reach moisture content below 5%. Beta-carotene, ash, and vitamin C contents of the whole chili were higher than those of half chili pods' dried pepper powder; they were20.38 ± 0.22 mg/100 g, 5.81 ± 0.15%, and 23.99 ± 0.57 mg/100 g, respectively. This study can guide the red chili drying process based on the quality of the dried chili powder.

Ranking of performance indicators in an Internet of Things (IoT)-based traceability system for the agriculture supply chain (ASC)

Purpose

The prime aim of this paper is the identification and prioritization of performance indicators, which motivate the development of an Internet of Things (IoT)-based traceability system for the agriculture supply chain (ASC). Also, this research aims for checking the robustness of obtained results.

Design/methodology/approach

Ten performance indicators have been identified based on the five “criteria in the IoT-based traceable system”. Further, based on five criteria, performance indicators were ranked by using grey-based “Additive Ratio Assessment”.

Findings

Sustainable practices obtained first rank, and certification of agri-products obtained worst ranking. Further, based on sensitivity analysis, tracking of agri-products and stakeholders' behavior have found high sensitivity. Also, information sharing and global distribution networks have found the least sensitive performance indicators.

Research limitations/implications

This research has some limitations of taking only a few criteria and alternatives. This study may also contribute as a practical insight to the practitioners and managers in decision-making in the adoption of an IoT-based traceable system within the ASC.

Originality/value

This research may motivate the implementation of an IoT-based efficient traceability mechanism that improved the sustainability and consumer's trust in the ASC during different types of hazardous activities and other outbreaks (COVID-19). Also, this research has provided a theoretical insight based on the dynamic capability theory (DCT).

Effects of Spray-Drying Inlet Temperature on the Production of High-Quality Native Rice Starch

Rice starch is a common functional ingredient used in various food applications. The drying regime to obtain dry starch powder is an important processing step, which affects the functional properties of the starch. The application of extreme thermal treatment during the conventional drying process tends to elicit irreversible changes to the rice starch, resulting in the loss of desired functionalities. In a previous study, we reported the development of a novel low temperature spray-drying based process which efficiently dries waxy rice starch, while preserving its physicochemical properties and functionalities. This study, a follow-up to the previous report, evaluated the effect of different spray-drying inlet temperatures on the production yield, physicochemical properties, and functionalities of waxy rice starch. Increasing the inlet temperature from 40 °C to 100 °C resulted in an increase in the process yield from 74.83% to 88.66%, respectively. All spray dried waxy rice starches possessed a low moisture content of less than 15%, and a consistent particle size (median ~6.00 μm). Regardless of the inlet temperatures, the physicochemical functionalities, including the pasting characteristics and flowability, were similar to that of the native waxy rice starch. The molecular and A-type crystalline structure of the waxy rice starches were also conserved. An inlet temperature of 60 °C represented the optimum temperature for the spray-drying process, with a good yield (84.55 ± 1.77%) and a low moisture content (10.74 ± 1.08%), while retaining its native physicochemical functionalities and maximizing energy efficacy.

Recent developments in vibrational spectral analyses for dynamically assessing and monitoring food dehydration processes

Dehydration is one of the most widely used food processing techniques, which is sophisticated in nature. Rapid and accurate prediction of dehydration performance and its effects on product quality is still a difficult task. Traditional analytical methods for evaluating food dehydration processes are laborious, time-consuming and destructive, and they are not suitable for online applications. On the other hand, vibrational spectral techniques coupled with chemometrics have emerged as a rapid and noninvasive tool with excellent potential for online evaluation and control of the dehydration process to improve final dried food quality. In the current review, the fundamental of food dehydration and five types of vibrational spectral techniques, and spectral data processing methods are introduced. Critical overtones bands related to dehydration attributes in the near-infrared (NIR) region and the state-of-the-art applications of vibrational spectral analyses in evaluating food quality attributes as affected by dehydration processes are summarized. Research investigations since 2010 on using vibrational spectral technologies combined with chemometrics to continuously monitor food quality attributes during dehydration processes are also covered in this review.

Comparison of Raman and attenuated total reflectance (ATR) infrared spectroscopy for water quantification in natural deep eutectic solvent

Natural deep eutectic solvents (NADES) are ionic solutions, of great interest for extraction from biomass, biocatalysis, and nanoparticle synthesis. They are easily synthesised and eco-friendly, have low volatility and high dissolution power, and are biodegradable. However, water content in NADES is a critical parameter, affecting their optimal use and extraction efficiency. Vibrational spectroscopic techniques are rapid, label-free, non-destructive, non-invasive, and cost-effective analytical tools that can probe the molecular composition of samples. A direct comparison between a previous study using attenuated total reflectance infrared (ATR-IR) spectroscopy for water quantification in NADES and the same investigation performed with Raman spectroscopy is presently reported. Three NADES systems, namely betaine-glycerol (BG), choline chloride-glycerol (CCG), and glucose-glycerol (GG), containing a range of water concentrations between 0% (w/w) and 40% (w/w), have been analysed with Raman spectroscopy coupled to partial least squares regression multivariate analysis. The values of root mean square error of cross-validation (RMSECV) obtained from analysis performed on the pre-processed spectra over the full spectral range (150-3750 cm^-1) are respectively 0.2966% (w/w), 0.4703% (w/w), and 0.2351% (w/w) for BG, GG, and CCG. While the direct comparison to previous ATR-IR results shows essentially similar outcomes for BG, the RMSECV is 33.14% lower and 65.84% lower for CG and CCG. Furthermore, mean relative errors obtained with Raman spectroscopy, and calculated from a set of samples used as independent samples, were 1.452% (w/w), 1.175% (w/w), and 1.188% (w/w). Ultimately, Raman spectroscopy delivered performances for quantification of water in NADES with similar accuracy to ATR-IR. The present demonstration clearly highlights the potential of Raman spectroscopy to support the development of new analytical protocols in the field of green chemistry.

A New Method of Rice Moisture Content Determination Using Voxel Weighting-Based from Radio Tomography Images

This manuscript presents a new method to monitor and localize the moisture distribution in a rice silo based on tomography images. Because the rice grain is naturally hygroscopic, the stored grains’ quality depends on their level of moisture content. Higher moisture content leads to fibre degradation, making the grains too frail and possibly milled. If the moisture is too low, the grains become brittle and are susceptible to higher breakage. At present, the single-point measurement method is unreliable because the moisture build-up inside the silo might be distributed unevenly. In addition, this method mostly applies gravimetric analysis, which is destructive. Thus, we proposed a radio tomographic imaging (RTI) system to address these problems. Four simulated phantom profiles at different percentages of moisture content were reconstructed using Newton’s One-Step Error Reconstruction and Tikhonov Regularization algorithms. This simulation study utilized the relationship between the maximum voxel weighting of the reconstructed RTI image and the percentage of moisture content. The outcomes demonstrated promising results, in which the weighting voxel linearly increased with the percentage of moisture content, with a correlation coefficient higher than 0.95 was obtained. Therefore, the results support the possibility of using the RTI approach for monitoring and localizing the moisture distribution inside the rice silo.

Measures Matter-Determining the True Nutri-Physiological Value of Feed Ingredients for Swine

Many types of feed ingredients are used to provide energy and nutrients to meet the nutritional requirements of swine. However, the analytical methods and measures used to determine the true nutritional and physiological ("nutri-physiological") value of feed ingredients affect the accuracy of predicting and achieving desired animal responses. Some chemical characteristics of feed ingredients are detrimental to pig health and performance, while functional components in other ingredients provide beneficial health effects beyond their nutritional value when included in complete swine diets. Traditional analytical procedures and measures are useful for determining energy and nutrient digestibility of feed ingredients, but do not adequately assess their true physiological or biological value. Prediction equations, along with ex vivo and in vitro methods, provide some benefits for assessing the nutri-physiological value of feed ingredients compared with in vivo determinations, but they also have some limitations. Determining the digestion kinetics of the different chemical components of feed ingredients, understanding how circadian rhythms affect feeding behavior and the gastrointestinal microbiome of pigs, and accounting for the functional properties of many feed ingredients in diet formulation are the emerging innovations that will facilitate improvements in precision swine nutrition and environmental sustainability in global pork-production systems.