Apple pomace, a by-product of juice and cider production, is rich in dietary fiber, polyphenols, and other valuable nutrients, making it a promising ingredient for food applications. Its high fiber content contributes to improved water retention and viscosity, enhancing the structure and texture of food products by increasing thickness, moisture stability, and mouthfeel, especially in baked goods, meat analogues, and dairy alternatives.

The aim of the study was to investigate the impact of hydrothermal treatment parameters on the technological and functional properties of powder obtained from dried apple pomace based on the characteristics of the pulp rehydrated from it. This was tested in terms of texture properties, particle size, water holding capacity, bioactive compounds, and antioxidant activity.

The results showed that treatment at temperatures ranging from 60°C to 90°C for 1 to 10 minutes improved the water-holding and binding capacity of the apple pomace powder, which was associated with the loosening of the material’s structure. However, increasing the temperature negatively affected the polyphenol content and antioxidant activity of the resulting pulp due to the heat sensitivity of bioactive compounds. Higher processing temperatures also enhanced the texture-forming properties of the pulp. The duration of the hydrothermal treatment had a less significant effect, although a tendency was observed for reduced bioactive properties and increased water retention with longer processing times (1–10 minutes). The findings confirm that the parameters of the hydrothermal rehydration process determine the technological usefulness of dried apple pomace powder and should be optimized depending on its intended function in food products. Higher temperatures and longer durations are recommended for texture improvement, while lower temperatures should be used to preserve bioactive compounds.

This study reports the development of a spray-dried functional milk powder infused with garlic essence and fortified with turmeric (Curcuma longa) and black pepper (Piper nigrum), aimed at supporting digestive health. Garlic (Allium sativum) is a known source of allicin, a bioactive compound with antimicrobial and anti-inflammatory properties. Combined with curcumin and piperine, the formulation offers synergistic benefits for gastrointestinal and immune function. Fresh garlic cloves were processed to extract clarified essence and incorporated into standardized cows milk (3.0% fat, 8.5% SNF) at four concentrations: T1 (1.5 mL/L), T2 (2.5 mL/L), T3 (3.5 mL/L), and T4 (4.5 mL/L). Each variant was fortified with turmeric (0.3 g/L) and black pepper (0.2 g/L), homogenized, and spray-dried. The feed mixture had a total solids content of 13.2%, water content of 86.8%, and specific mass of 1042 kg/m³. The processing parameters were optimized using an inlet temperature of 170 °C, outlet temperature of 75 °C, feed rate of 7 kg/h, and atomization pressure of 2.0 bar to maximize allicin retention. Allicin was quantified via UV-Vis spectrophotometry at 412 nm using DTNB reagent. The final powder had a moisture content below 5% and water activity of 0.40, indicating good shelf stability. Rehydrated powders were assessed for pH, titratable acidity, total solids, ash, density, and sensory attributes using a 9-point Hedonic Scale. Among the formulations, T2 (2.5 mL/L) achieved the highest acceptability, with pH 6.71, acidity 0.183%, ash 0.42% (w/w), and density 1080 kg/m³, indicating a balanced flavor profile and functional potential.

Conclusion: The developed garlic-infused milk powder represents a scientifically validated, shelf-stable functional dairy product with retained bioactivity and favorable sensory properties, suitable for application in the nutraceutical and functional food sectors.

The utilization of insoluble dietary fibers (IDFs), like citrus fiber, in food formulations is receiving a lot of attention from both industry and academia. The interest in using IDFs is due to their physiological benefits and technological performance. Different homogenization techniques can be used to prepare both hydrogels and O/W emulgels containing IDFs. In the present research, hydrogels and emulgels containing citrus fiber as a structuring agent were produced by means of microfluidization. This study focuses on the effect of microfluidization cycles and channel geometry on the rheological and physical properties of hydrogels (with 0.01 w/w of citrus fiber) and emulgels (with 0.01 w/w of citrus fiber in water, 0.2 w/w of oil solution made of extra virgin olive oil, and 0.15 w/w of organic soy lecithin). After a pre-homogenization step, samples were homogenized by means of microfluidization at 172 MPa using two types of interaction chambers. In particular, samples were microfluidized using (a) two Z-type interaction chambers in series and (b) one Y-type followed by a Z-type interaction chamber. Samples were processed with one and two cycles. Rheological properties were investigated with stress sweep tests and frequency sweep tests within the linear viscoelastic range (LVR). Size distributions of both fiber particles and oil droplets (in emulgels) were determined by through laser diffraction; morphology was investigated by means of contrast phase optical microscopy, cryo-SEM, and confocal laser scanning microscopy, and, finally, physical stability of the emulgel samples was assessed via multiple light scattering (Turbiscan). Tests evidenced that a second cycle decreases consistency (in terms of plateau modulus and minimum loss modulus) and strength (in terms of limiting stress for LVR). The formation of smaller fiber particles after the second microfluidization cycle was associated with the weakening of the samples. Despite the different consistencies, all emulgels were physically stable for at least 14 days.

Curcumin is an active component with interesting properties that suggest its potential use as a food supplement; nevertheless, its poor water solubility makes its delivery difficult, and oil-based or biphasic systems must be used. Among different potential carriers, emulgels, i.e., two-phase systems where the dispersing phase is structured, are recognized as very effective in the delivery of bioactive components in several food applications. In this work, O/W emulgels, with a water phase structured using citrus fiber, were produced using different methods and proposed as potential carriers of curcumin. Emulgels containing 0.4 w/w of Miglyol® 812N and different amounts of citrus fiber in the water phase (0.020 w/w, 0.025 w/w, 0.030 w/w) were produced by high-speed homogenization (HSH) and ultrasound-assisted emulsification (UAE). Samples with 0.030 w/w of citrus fiber were loaded with curcumin (Curcuma longa) in the oil phase at 3.34 mg/ml. The size of the droplets was qualitatively evaluated using optical microscopy at 10x and at different times from preparation. ζ-potential was measured at different times from preparation and at different temperatures (25°C, 37°C, and 50°C). Rheological properties were investigated by conducting frequency sweep tests in linear conditions. For curcumin-loaded samples, the encapsulation efficiency and loading capacity were determined. No significant changes in droplet size (close to 10-100 μm) with varying times, and ζ-potentials (close to -30 mV), and temperatures were observed in all samples. HSH yields more consistent samples compared to UAE. Curcumin does not affect the consistency but decreases the structuring degree of the emulgel. The encapsulation efficiency of samples with curcumin was 91.90% when produced by HSH and 96.21% when produced by UAE, whereas loading capacities were 1.23 mg/g and 1.29 mg/g, respectively. The results are promising in view of using these emulgels as carriers of curcumin for potential applications as food supplements.

Introduction: Gut health is crucial for overall well-being and can be improved through probiotics and bioactive milk-derived components like Milk Fat Globule Membrane (MFGM). This study compared MFGM from bovine, caprine and human milk for enhancing probiotic functionality and gut health using in vitro and in vivo models.

Methods: MFGM was isolated, characterized, digested and combined with three probiotic Lactobacillus strains (LGG, MTCC 5690, and MTCC 5689) to assess hydrophobicity, aggregation, co-aggregation and adhesion to HT-29 cells and interactions with pathogens. Gut barrier integrity and anti-inflammatory potential were evaluated by an FITC-dextran assay, RT-qPCR, and ELISA. The most effective treatment with probiotic LGG and MFGM from bovine, caprine and human combination was further tested in a DSS-induced colitis mouse model for body weight, organ parameters, gut permeability, and gene expression by Rt-qPCR.

Results: MFGM characterization confirmed the bioactive components. Human MFGM significantly enhanced probiotic functionality, including hydrophobicity, aggregation, co-aggregation, adhesion and pathogen interference, with the following trend: human > caprine > bovine. RT-qPCR and ELISA in HT-29 cells revealed that LGG combined with human MFGM significantly downregulated pro-inflammatory and upregulated anti-inflammatory cytokines. In vivo, DSS-induced colitis caused body weight loss (31.5 g to 28.7 g), reduced colon length (6.5 cm), increased gut permeability (~17,000 ng/mL), liver weight (1.9 g), and spleen index (0.32g), and the upregulation of pro-inflammatory genes. Probiotic or MFGM alone provided partial protection, while LGG + human MFGM offered the most effective protection. This group showed improved body weight (25.6 g), restored colon length (10 cm), reduced gut permeability to 500 ng/mL, normalized organ parameters and favorable modulation of gene expression with the downregulation of IL-1β, TNF-α, IFN-γ, IL-2 and TLR-2 and upregulation of IL-4, IL-5, IL-10, Occludin, Claudin and MUC-2.

Conclusion: The combination of human MFGM and probiotic LGG demonstrated strong anti-inflammatory and gut barrier protective effects in both in vitro and in vivo models, supporting the potential of species-specific MFGM in enhancing probiotic efficacy in gut health restoration.

In industrial food production, dispensing systems for ingredients such as salt and spices play a significant role in enhancing flavor, preserving products, and ensuring consistency. The literature emphasizes that excessive salt consumption in processed foods poses serious challenges not only for public health but also for sustainability. While macro-scale recovery systems for biscuit crumbs or dough are present in limited studies, there is a notable experimental research gap regarding closed-loop automation systems capable of real-time recovery of micro-particle food materials.

In this study, a salt dispensing machine operating with micro-particle salt was designed and developed with an integrated feedback recovery system. The developed system enables the real-time return of salt particles that have been dispensed but did not adhere to the dough back onto the production line via a conveyor belt. Experimental tests were conducted to analyze the amount of salt dispensed per minute and the distribution uniformity across the belt surface at different conveyor speeds.

Preliminary findings indicate that the real-time recovery system significantly reduces waste and enhances hygiene compared to manual systems. The transition to an automated system reduces dependence on human labor, eliminating time losses caused by manual intervention. Since manual systems require human involvement, it is difficult to determine comparative percentage-based data. Although academic sources lack numerical data on salt recovery, industry reports mention cheese salting systems with up to 271 kg/min dosing capacity, but without real-time recovery features. The system proposed in this study achieves a dispensing capacity of 50 kg/min, making it the highest throughput micro-particle dispensing system with recovery reported in the food-grade category. This study presents a scalable, hygienic, and Industry 4.0-compatible automation solution that contributes to environmental sustainability, production efficiency, and food safety, while demonstrating the feasibility of adapting recovery systems to micro-particle food applications such as salt, spices, and flour.

In order to develop a new type of plant-based meat substitute, and investigate the effects of different emulsion gels on improving the structural characteristics and quality of plant-based meat substitutes, this study investigates the structural properties of meat substitutes produced via high-moisture extrusion using soybean protein (SP) and three types of emulsion gels: polysaccharide-based (PB), protein–polysaccharide composite-based (PPCB), and gelled double emulsion-based (GDEB) gels. The effects of processing temperature (130–170°C) and soybean protein/emulsion gel (50%:50%, 45%:55%, 40%:60%) on protein aggregation were evaluated. Confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM) revealed that SP:GDEB formulations exhibited the most compact and stable protein networks, particularly at a 45%:55% ratio, whereas SP:PB showed network fragmentation at high temperatures. Fourier transform infrared spectroscopy (FTIR) analysis indicated that SP:GDEB provided the highest thermal stability under different processing temperatures and emulsion gel concentrations, the integral intensity of the amide I band did not change significantly. Fluorescence spectroscopy demonstrated that SP:GDEB maintained stable tertiary protein structures across all temperatures, with little fluctuation in fluorescence intensity, whereas SP:PB and SP:PPCB were more susceptible to temperature fluctuations. Protein solubility analysis showed that SP:PB had the highest solubility, while SP:GDEB exhibited the lowest due to extensive hydrophobic interactions. Disulfide bond formation increased with temperature in SP:PB and SP:PPCB. However, SP:GDEB retained a higher sulfhydryl content, indicating superior thermal resistance. Degree of texturization studies revealed that SP:PB achieved optimal texturization at 140–150°C, whereas SP:GDEB maintained stable texturization across a broader temperature range.

This research investigated the yield and physicochemical properties of pili (Canarium ovatum) pulp oil from Sabah, Malaysia. The oil was obtained through Soxhlet extraction. The oil extraction was performed at 60 °C for 8 h, using petroleum ether as a solvent. Although pili pulp oil has been studied in the Philippines, there are currently no available research reports on pili pulp oil originating from Malaysia. The yield of the extracted oil was 40.97%. The oil was green in colour and existed in liquid form at ambient temperature. The pili pulp oil had an iodine value, refractive index, and cloud point of 84.6 g I₂/100 g, 1.47 and 19 °C, respectively. The carotene content was 158.53 ppm, and was measured through the spectrophotometric method. Gas chromatography combined with flame ionization detection (GC-FID) identified oleic (69.56%) and palmitic (19.80%) acids as the dominant fatty acids. These findings showed that this oil resembles edible, oleic-rich oils. The predominant triacylglycerols in pili pulp oil were triolein (OOO), palmitoyl diolein (POO), dioleoyl linolein (OOL), and dipalmitoyl olein (PPO). The quality indicators of the oil were evaluated, including free fatty acid (0.96 mg/g oil), peroxide (17.45 meq/kg), p-anisidine (14.45 meq/kg), and TOTOX (49.23 meq/kg) values. This study aims to provide basic information aboutf Malaysian pili pulp oil, and an intensive investigation of the functional properties, toxicology, and potential product applications could be conducted in the future.

In order to be processed as fresh cut vegetables, eggplants must be subjected to some treatment to delay enzymatic browning, which occurs rapidly after cutting, reducing their sensory acceptability. In this work, the influence of passive and active modified-atmosphere packaging (MAP), antioxidants (A1: Ascorbic acid 1%; A2: Citric acid 1%) and their combinations with a mild thermal process on the shelf life of cut eggplants was evaluated. Eggplant slices (Black nite variety, obtained in Santiago del Estero, Argentina) 1 cm thick were subjected to different treatments: a—MAP (packaged in air with 35 μm polypropylene); b—MAP1: packaged with 3% O₂ + 15% CO₂; c—MAP2: packaged with 5% O₂ + 15% CO₂; d—A1 + MAP; e—A2 + MAP; f—A2 + MAP1; g—TT (heat treatment with water at 50°C for 1 min) + A2 + MAP; h—TT + A2 + MAP1; i—Control (no treatment). Fifteen trays of each treatment were stored for 12 days at 5°C. The evolution of sensory characteristics (with a trained panel), color (with a colorimeter) and browning index, ascorbic acid (AA), total phenols (TP), antioxidant capacity (AC), microorganism count (mesophilic and psychrophilic aerobes, enterobacteria, molds and yeasts) and browning-related enzymes (polyphenol oxidase (PPO)) were periodically evaluated. The main factors limiting shelf life were overall appearance, color, browning index and ascorbic acid evolution. In all treatments, the microbial count was always below 10⁷ CFU/g (acceptable limit) during storage, except in the control. Treatment h was the most effective in prolonging the shelf life of eggplants, maintaining their optimal sensory characteristics for up to 10 days, with greater retention of AA and AC (approximately 64% and 70%, from the start of storage, respectively) and without significantly varying the initial level of TP and the enzymatic activity of PPO (1.5±0,1 Eq chlorogenic acid.kg^-1 and 2.8±0,4 UEA.mg^-1 protein, respectively).

Plant-based systems are very attractive because they are thought to contribute to good health and they have significantly lower environmental footprints compared to their equivalent animal-based foods. This study focused on oil-in-water emulgels structured with insoluble dietary fiber from citrus and soy protein in the aqueous phase, aiming at proposing a predictive rheological model to design functional vegan food systems with tailored rheological characteristics for industrial uses. Thanks to their adjustable properties and enhanced stability, emulgels are interesting materials for developing plant-based or low-fat products with controlled texture and consistency.

As a preliminary step, emulgels were prepared using a high-pressure homogenizer by fixing the O/W ratio (ϕ = 0.111 w/w) and increasing the concentration of IDF and soy protein in the aqueous phase, either by keeping the fiber/protein ratio κ constant or by evaluating the effect of the variation of κ. Then, to evaluate the effect of the variation of ϕ, samples were also prepared by varying the dispersed phase fraction. Emulgels were characterized with small amplitude oscillations at 25°C in linear conditions, ζ potential determination, electron microscopy and particle size distribution. The obtained rheological properties were compared to those of commercially available products, which were used as benchmarks. The results showed that the increase in fiber and protein content leads to a more consistent and stable system, with fiber being more effective in tuning the consistency of samples. The rheological behavior of the samples was then modeled by adopting a modified Kerner equation, incorporating a single fitting parameter in the denominator. Both a simplified model, neglecting interfacial properties, and a more complex model, incorporating the interfacial tension between the two phases, provided a good fit to the experimental data. The rheological model was validated and used to design an emulgel formulation with rheological characteristics matching those of the benchmark.