Introduction

Cocoa butter exhibits polymorphism, a crystallographic property that strongly influences its physicochemical behavior. This feature is crucial for the quality, stability, and sensory characteristics of chocolate, where cocoa butter is a primary component. Polymorphism stems from the molecular packing of specific fatty acids and triacylglycerols (TAGs). Understanding these crystalline forms provides deeper insight into the structural behavior of cocoa fat.

Methods

This study characterizes the crystalline phases of cocoa fat in three samples using X‑ray diffraction (XRD) combined with Rietveld refinement. Analyses were performed on a PANalytical  X’Pert³ Powder XRD system with CuK‑α radiation (λ = 1.5418 Å), a step time of 5 s per step, 30 mA of current, and 40 kV of voltage. Diffraction patterns were compared against reference data from the Crystallography Open Database (COD) for phase identification.

Results and Conclusion

The diffraction patterns matched two TAGs and one fatty acid—1,3‑distearoyl‑2‑oleoyl‑glycerol (C₅₇H₁₀₈O₆), 1‑palmitoyl‑2‑oleoyl‑3‑stearoyl‑glycerol (C₅₃H₁₀₂O₆), and cis‑9‑octadecenoic acid (C₁₈H₃₄O₂)—with match scores of 48, 59, and 44, respectively. These compounds crystallized in monoclinic, triclinic, and orthorhombic systems, respectively, as determined by Rietveld refinement. The XRD results confirm the coexistence of multiple polymorphic forms, underscoring the molecular heterogeneity of cocoa fat. This study demonstrates the utility of Rietveld refinement in structural food chemistry as an effective tool for phase analysis and compositional assessment.

In recent years, nutritional bars are becoming more popular health-conscious snacks for people who are concerned more about their health, especially athletes and those with hectic schedules. With this growing demand, these bars are now enhanced with natural ingredients and rich bioactive compounds. Against this background, our current study focused on the development of a functional nutritional bar using black rice as the core ingredient, combined with sunflower seeds, sesame seeds, mixed nuts, and palm sugar. The developed bar demonstrated significant functional benefits, including the presence of key phytochemicals such as flavonoids, saponins, and anthocyanin, with notable antimicrobial activity against common pathogens such as E.coli, S.aureus, and B. subtilis, with the highest zone of inhibition observed at 60 µL extract concentration. Further, the bar delivered 378 kcal, 9.66 g protein, 7.28 g fiber, 350 mg calcium, and 8.02 mg iron per 100 g, making it significantly richer in protein and minerals than conventional cereal-based bars. Compared to the control samples, the developed bar had a lower pH (4.97-5.23), reduced water activity, and better shelf stability, as well as higher sensory scores, offering higher consumer acceptability. This functional bar holds a strong potential for use in the commercial health snack market and school meal programs aimed at addressing increasing nutrient deficiency, making it suitable for athletes, adolescents, working professionals, and individuals with elevated nutritional needs.

In recent years, because of the need to design food with a desirable texture, the study of rheological modeling for investigating biphasic systems suitable for food applications has received attention.

In this work, O/W emulgels were obtained by emulsifying an oil phase made of extra virgin olive oil and soy lecithin with a particle hydrogel structured with citrus fiber. Samples were prepared using microfluidization and modeled according to composite gel theories. The fiber fraction (x_f) ranged from 0.01 w/w to 0.04 w/w, whereas that of the oil phase (φ) ranged from 0.05 w/w to 0.5 w/w. The viscoelastic behavior of samples in a linear region previously determined by the stress sweep test was investigated with frequency sweep tests. The relative complex modulus (G*_r) was defined as the ratio between the complex modulus of the emulgel and the complex modulus of the continuous phase, and was adopted for discussing and comparing data and for rheological modeling. Microstructural and morphological investigations were carried out; laser diffraction and optical and confocal laser microscopy were adopted to support the rheological outcomes. The rheological results showed that G*_r (0.23 - 1) decreased with x_f and φ, whereas the phase angle (δ) exhibited a more complex trend. Microstructural and morphological changes were observed at high φ (close to 0.5). For the rheological modeling of samples, both theoretical and semi-empirical models were used. The Kerner model for incompressible material and the Palierne model for monodisperse systems, which take into account interfacial properties, were used to fit the data in both original and modified form. Finally, a modified Kerner model was applied to design emulgels with a consistency similar to that of light mayonnaise and light spreadable cheese. The results suggest that the modified Kerner model can be effectively used for consistency prediction from a practical point of view.

Global lemon production reached 23.6 M tons in 2023, with major uses including fresh consumption, juice production, and food flavorings. Around 50% of the fruit becomes by-products (peels, pulp, and seeds), which are not only rich in fibers and polysaccharides that make up the cell walls but also organic acids and bioactive flavonoids with health benefits. To extract these valuable compounds sustainably, enzyme-assisted extraction (EAE) is a promising green technology that facilitates the release of those cell wall-bound molecules, enhancing their yield. This study focused on the solid–liquid extraction of lemon peel by-products using a 1:100 ratio with 1% aqueous solutions of four enzymes (glucanase, cellulase, pectin lyase, and pectinmethylesterase). As a control (CTRL), no enzyme was used. The major flavonoids in each sample were quantified via HPLC-MS (ESI-QqQ) in multiple reaction monitoring mode and total phenolic content (TPC) was analyzed via UV-vis spectroscopy to evaluate extraction efficiency across enzymatic treatments.

All enzymes yielded higher TPC in the extracts compared to the CTRL sample. Glucanase demonstrated the greatest extraction yield of TPC (~32 %), though the difference from pectin lyase was not significant. However, pectinmethylesterase yielded higher concentrations of the main analyzed metabolites with ~36% more citric acid, ~7% more hesperidin, and ~22% more eriocitrin compared to the CTRL. In contrast, pectin lyase extracted the highest concentration of diosmetin-6,8-di-C-glucoside, exceeding the CTRL by ~81%. Interestingly, glucanase-treated extracts showed undetectable levels of hesperidin and eriocitrin, yet elevated concentrations of diosmetin-6,8-di-C-glucoside. This suggests that glucanase selectively cleaves O-glycosidic bonds, yielding aglycones, while preserving C-glycosidic linkages. In conclusion, the application of EAE enhances the extraction yield of lemon peel metabolites using water as a green solvent, without requiring organic solvents. For further research, incubation times and enzyme selection are critical for process optimization.

Introduction: A common challenge in estimating the antioxidant activity (AA) of various compounds or the total antioxidant capacity (TAC) of complex materials such as food products is the differences between results obtained from different assays. Moreover, such assays do not provide information on the composition of antioxidants present in a sample. As the thermodynamic condition for a redox reaction is that the redox potential of the oxidant must be higher than that of a reductant (antioxidant), it is of interest to check whether it is possible to estimate the content of antioxidants in various ranges of redox potentials using a set of assays employing oxidants/indicators of different values of redox potentials.

Methods: In the study, the AA of eight antioxidants (Trolox, ascorbic acid, glutathione, gallic acid, allicin, and three nitroxides) and the TAC of an aqueous garlic extract were estimated using Fe(III)phenanthroline reduction, ORAC, FRAP, ABTS^• decolorization, CUPRAC, DPPH^• decolorization, ferricyanide reduction, and 2,6-dichlorophenolindophenol (DCIP) reduction assays (E_o’ of 1.14, about 1, 0.70, 0.68, 0.59, 0.53, 0.36, and 0.23 V, respectively). The antioxidant activities were related to Trolox and expressed in Trolox equivalents (TEs).

Results: The thermodynamic condition made some antioxidants unreactive with indicators of sufficiently low E_o’, but otherwise, no dependence between the AA and redox potentials of oxidants/indicators and antioxidants was observed. Some antioxidants exhibited low reactivity in certain assays (e.g., glutathione in assays based on Fe(III) reduction). The TAC of the garlic extract did not show any regular dependence on the redox potential of the oxidant/indicator, being the highest in the test of ABTS^• decolorization assay (1.06±0.16 mol TE/L) and the lowest for the Fe(III)phenanthroline reduction assay (0.11±0.02 mol TE/L).

Conclusions: These results indicate that kinetic factors play a primary role in determining the AA and TAC in various assays.

Camellia japonica, widely appreciated as an ornamental plant, has recently attracted interest for its leaves as a potential source of nutritional and bioactive compounds. This study investigated the nutritional composition, total phenolic content (TPC), and antioxidant capacity of C. japonica leaves to assess their functional food potential. Nutritional analysis showed that the leaves contain 4.19% protein and 2.90% lipids, suggesting a low-fat, plant-based protein source. The total phenolic content (TPC), quantified using the Folin–Ciocalteu assay, was 36.67 ± 4.05 mg GAE/g dry weight, reflecting a substantial abundance of polyphenolic compounds.

Antioxidant activity, assessed via DPPH and ABTS radical scavenging assays, yielded IC₅₀ values of 33.11 ± 7.25 µg/mL and 23.75 ± 10.97 µg/mL, respectively, demonstrating notable antioxidant potential. These findings suggest that C. japonica leaves have both nutritional and functional value, supporting their potential use in the development of health-oriented food products. A promising application would be the formulation of a functional or fermented beverage such as kombucha, using C. japonica leaf extracts. These products could deliver natural antioxidants and polyphenols to consumers, offering benefits related to oxidative stress reduction and general well-being. Additionally, using leaves from ornamental pruning supports circular economy strategies and sustainable ingredient sourcing.

In conclusion, C. japonica leaves, traditionally underutilized, exhibit significant potential as a novel ingredient in the functional food sector. Their integration into plant-based beverages represents an innovative, sustainable approach to valorizing horticultural byproducts while contributing to the development of antioxidant-rich dietary options.

Abstract:

The global rise of non-communicable diseases necessitates a deeper understanding of the modifiable lifestyle factors involved. While the link between diet and health is established, specific dietary patterns associated with distinct disease categories require further investigation. This study examines the associations between dietary habits, lifestyle choices, and the prevalence of major disease categories, including cardiovascular, nervous system, and inflammatory diseases. This cross-sectional study was conducted in Algeria using an online questionnaire administered to over 300 adults. The questionnaire included items on sociodemographic data, physical activity, food frequency, health status, diseases, and other lifestyle habits.

The results reveal highly significant correlations between dietary profiles and specific pathologies. A strong association was found between cardiovascular diseases and the infrequent consumption of protective foods, including vegetables (P < 0.0001), whole grains (P=0.002), and legumes (P=0.004). Conversely, nervous system disorders were significantly linked to the daily consumption of "risky" items, with 50% of this group consuming sweets (P=0.005) and 50% consuming fizzy drinks (P=0.006) on a daily basis. Lifestyle factors also proved influential, as smoking was significantly associated with a higher prevalence of inflammatory diseases (P=0.005).

These findings underscore the existence of distinct dietary signatures for different chronic conditions. They highlight the critical need for targeted public health strategies and personalized nutritional counseling, emphasizing increased plant-based food intake to mitigate cardiovascular risk and reduced sugar consumption to support neurological health.

Pulses are key sources of protein that are linked to sustainable food systems; however, the presence of anti-nutrients and off-flavors limit their widespread applications. Here, we used Lactiplantibacillus plantarum (ATCC 533) and Lactobacillus acidophilus (ATCC 356) to ferment whole chickpeas (Cicer arietinum L.) over a 9 h period and assessed the impact of this pre-treatment on the nutritional and physicochemical properties and flavour profiles of the flour samples generated. The impact of lipoxygenase (LOX) and lipase activities on their ‘beany’ off-flavour profiles was also evaluated. Fermented samples registered significantly (p< 0.05) higher water holding capacities and water absorption indices, but no differences in protein and fat contents or lipase activity were observed. In terms of the amino acid composition, compared to the unfermented samples, there was a also significant reduction (p< 0.05) in the relative abundance of all of the beany flavour markers; however, this varied across different fermentation times. In three of the five markers (2,4-Decadienal (~42%), 2,4-Nonadienal (~36.4%) and 2-Pentylfuran (~40%), the greatest reduction in the relative abundance values was observed after fermenting for 5 h. Conversely, the greatest decreases in the relative abundance of 1-hexanol and hexanal were observed at T0 and T30 min, respectively. The decrease in beany off-flavours was attributed to the positive correlation with LOX activity, and the strongest association was with 2,4-Decadienal (0.7). A panel of thirty panelists also rated their overall liking of the plant-based cheese formulations made with the fermented chickpea flours, and the appearance and flavour received average scores of 7.0 and 6.5, respectively, on a 9-point scale. Overall, fermentation can be used to modify the nutritional and functional properties and beany off-flavours of chickpea flours, which in turn can improve the quality and consumer acceptability of these ingredients and the plant-based cheese formulations developed.

Kefir is a traditional milk beverage characterized by a mildly sour, slightly tangy taste, which sometimes requires enhancement due to consumer sensitivity to its natural tartness. Incorporating fruits or their derivatives, such as raspberry pomace, which is a nutrient-rich by-product, can significantly improve kefir's sensory and nutritional properties while addressing environmental concerns associated with waste disposal. Despite this potential, limited research exists on the impact of fruit pomace addition on kefir, particularly during the maturation period. Therefore, this study evaluated how different concentrations of raspberry pomace (10% and 20%), retained or strained post-fermentation, affect kefir's physicochemical characteristics and sensory acceptance during refrigerated storage. Kefir samples were prepared using pasteurized cow’s milk with 2.8% fat, inoculated with kefir grains, fermented at 23°C for 14 hours, and then stored at 4°C for 14 days. The results of this study showed that raspberry pomace significantly influenced physicochemical stability, notably reducing pH and total solids content while increasing titratable acidity. The most pronounced changes occurred in the 20% pomace-retained samples, with pH decreasing to 3.99, acidity rising to 27.8 °SH, and total solids content declining from 112.14 to 75.43 g/L. High pomace content and prolonged storage led to increased acidity and changes in texture, which negatively affected sensory acceptance after 10 days, indicating this period of time as an optimal storage duration. The results of the sensory evaluation indicate that the addition of raspberry pomace influenced the sensory attributes of kefir samples, particularly in terms of smell, color, texture, and acidity. While the presence of pomace improved color and smell scores, it negatively impacted the texture. Strained raspberry pomace kefir samples were better accepted, achieving scores of up to 7.8 out of 9 for appealing flavor profile, demonstrating that optimizing pomace concentration and processing method is essential for balancing functional benefits and consumer preference.

Recent studies have demonstrated that edible films serve as an effective vehicle for delivering functional components such as probiotics and prebiotics. However, the incorporation of probiotic lactic acid bacteria (LAB) may alter the structural and functional properties of these films.

In this study, edible films formulated from liquid acid whey protein concentrate (LAWPC) or liquid acid whey permeate (LAWP), containing sugar beet pectin, Tween 80, sunflower oil, and glycerol, were enriched with Lacticaseibacillus paracasei and Lactobacillus helveticus (~7 log CFU/g). The films were evaluated for their physicomechanical attributes, including thickness, tensile strength, elongation at break, water solubility, moisture content, and water vapor permeability (WVP).

The plain LAWP film exhibited significantly higher moisture content (28%), reduced thickness (54%), and greater stretchability (70%) compared to the plain LAWPC film (p < 0.05). Incorporation of both L. paracasei and L. helveticus into LAWPC films significantly enhanced their stretchability and tensile strength (p < 0.05). Additionally, L. helveticus reduced the thickness of LAWPC films, while L. paracasei increased the solubility of LAWP films (p < 0.05). However, the film type and LAB strain used did not affect water solubility, with mean values of 69.41% for LAWPC films and 77.26% for LAWP films (p ≥ 0.05). No statistically significant differences were observed in WVP among the film samples, with an overall mean of 2.60 × 10⁻⁶ ± 1.03 × 10⁻⁷ (g/(m.s.Pa)) (p ≥ 0.05).

These findings indicate that the combination of dairy by-products and LAB in edible films has a positive effect on their physicomechanical properties. Moreover, embedding the bacteria in an edible hydrocolloid matrix provides an excellent way to integrate probiotics into food products.