To develop highly nutritious Bangia fusco-purpurea (BFP)-based vegetarian sausages, we investigated the effects of BFP, gluten, and complex gels (CG) on the gel strength and sensory quality of the sausages. The formulation process was optimized through single-factor and orthogonal tests, while the gel formation mechanism of the key factors was explored. The orthogonal test results showed that the optimal addition levels of BFP, gluten, and CG were 5%, 56%, and 37%, respectively. Variance analysis revealed that both gluten and CG significantly affected gel strength (p < 0.05), with gluten notably influencing the overall sensory quality (p < 0.05). Texture profile analysis (TPA) and rheological properties demonstrated that as gluten (33%–37%) and CG (52%–56%) concentrations increased, the gel strength and elastic modulus exhibited concentration-dependent enhancement. Further analysis of the sulfhydryl content, disulfide bonds, surface hydrophobicity, and microstructure revealed that higher gluten content promoted intermolecular disulfide crosslinking and hydrophobic group exposure, whereas CG contributed to physical filling via hydrogen and ionic bonds, resulting in a uniform and dense gel network structure. The synergistic effects of gluten and CG enhanced the gel properties of BFP-based vegetarian sausages. This study establishes a theoretical framework for the development of high-quality plant protein meat substitutes, presenting an opportunity to drive innovation in the food industry and address the increasing demand for environmentally sustainable dietary alternatives.

Matoa (Pometia pinnata) trees can be found in many Asian countries. The flesh of matoa fruit is sweet and resembles the taste of other tropical fruits (longan, lychee and rambutan). This fruit is native to Indonesia; however, the seeds are considered waste. This study aims to determine the proximate composition of Indonesian matoa seeds and the physicochemical properties of matoa seed oil. The main composition of matoa seeds was moisture, carbohydrates, fiber and fat. The oil of dried matoa seeds was obtained through maceration extraction using n-hexane as a solvent. The oil extraction process was performed in a water bath shaker at 28 °C for 24 h. The oil yield of matoa seeds was 22.43%, with a yellowish green colour and a liquid state at ambient temperature. The physicochemical propertiesof oil, such as the refractive index (1.46), unsaponifiable matter (3.52%), slip melting point (26°C), smoke point (149.50 °C), iodine (46.09 g iodine/100 g oil) and saponification (144.41 mg KOH/g) values of the oil, were investigated. The acid (1.68 mg KOH/g), peroxide (0.97 mEq/kg), p-anisidine (0.78 mEq/kg), and totox (3.60 mEq/kg) values were also investigated to determine oil quality. Differential scanning calorimetry (DSC) thermograms of the oil displayed thermal transitions at low-temperature regions in crystallisation (below 0°C) and meting (below 26°C) profiles. Matoa could be a potential source of edible seeds and oil; however, intensive studies on the composition, antioxidant activity and toxicology are needed to explore the potential applications of these seeds and oil.

The Food Processing 4.0 concept takes food processing into the digital era by leveraging Industry 4.0 technologies to improve the quality and safety of food and reduce waste [1]. Despite the severe environmental challenges facing the food industry (such as accounting for a significant portion of global anthropogenic GHG emissions and biodiversity loss [2]), Food Processing 4.0 offers novel pathways towards sustainable production through digital technologies (e.g., digital mixing, personalised food) — for instance, by optimising processes to reduce resource waste or by utilising precision formulations to lower carbon footprints. One of the major advantages of the digitalisation of manufacturing is the ability to optimise the workflow in terms of any objective function. Such objective functions could include greenhouse gas emissions, nutritional value, reversing obesity and of course, more medically formulated objective functions such as the prevention of diabetes. Another advantage of digital manufacturing is the ability to vary the properties during the fabrication process [3], thereby opening up pathways to personalisation and to graded structures in the final product. A key and necessary step in digital optimisation is to define the digital coordinate space for food materials and the method of description of properties and composition. We are looking forward to a scenario of 3D printing of food materials. This is akin to 4D printing of more technical products, in which the part printed is not the final product, but is transformed via an optical, thermal or similar method to the final product, which in general will exhibit a different shape. In the case of food 3D printing, a major part of the fourth stage will be a thermal transformation to largely the same shape but with different properties and composition. This presentation introduces these concepts and lays out a roadmap of possibilities and actions.

Increased reactive oxygen species (ROS) production can activate nuclear factor kappa-light-chain-enhancer of activated B cells (NF-κB) and initiate the transcription of pro-inflammatory mediators, such as cytokines, leading to inflammatory diseases. The ability of fermented food to scavenge ROS and mitigate oxidative stress-related damage may represent a promising preventive and therapeutic strategy for the treatment of inflammatory bowel disease. The aim of this study is to investigate the antioxidant and anti-inflammatory potential of fermented wheat flour, with specific consortia of yeast and acid lactic bacteria strains, on intestinal cells by quantifying intracellular ROS levels and evaluating the expression of genes involved in inflammatory pathways. There were no significant differences in intracellular ROS levels after 24 and 48 hours of treatment with fermented and unfermented wheat flour compared to untreated cells. The effect of a 24-hour treatment with fermented and unfermented flour extracts on the modulation of genes involved in inflammation (IL-1, IL-6, and IL-8) and oxidative stress (HMOX-1) was evaluated by quantitative real-time PCR. The unfermented wheat flour extract increased the basal expression of IL-6 and IL-8 (*p<0.05) compared to fermented flour and untreated cells, respectively, while exposure to fermented wheat flour did not alter the basal expression of pro-inflammatory cytokines. Moreover, treatment with both flour extracts increased HMOX-1 expression. These findings suggest that fermented wheat flour does not induce a pro-inflammatory response in intestinal cells, unlike unfermented wheat flour, which increases IL-8 expression. Additionally, both fermented and unfermented flour extracts upregulate HMOX-1, indicating a potential role in oxidative stress modulation and supporting the possible benefits of fermented wheat flour in inflammatory bowel disease management.

The demand for gluten-free products has increased globally, necessitating research into available gluten-free flours for the preparation of pastries and other baked foods that meets the nutritional, health, and sensory needs of consumers. In this study we investigated the tropical cereals, corn, millet and sorghum, as viable alternatives for the preparation of gluten-free foods by comparing the nutritional and functional properties of their flours and the sensory acceptability of the resulting doughnuts. Proximate composition analysis revealed the highest values of ash and fibre for corn flour, while millet had the highest protein and fat. Additionally, no differences were observed in the pH and total soluble solids content, although the highest and lowest whiteness index was observed for corn and sorghum flours, respectively. Further, corn flour had the highest water absorption capacity, while millet had the highest swelling power. Analysis of textural properties of doughnuts prepared from the flours showed that sorghum doughnut had the highest hardness, gumminess, and chewiness. Among the attributes that were used to describe the doughnut by the sensory panelists included firm and brown for sorghum doughnuts; golden, creamy, and grainy for corn doughnuts; and fluffy, sweet, and dense for millet doughnuts. Overall, millet doughnut had the highest acceptability score, showing the potential of this flour for use in the preparation of gluten-free doughnuts and other pastries.

Bitter leaf is a widely consumed African vegetable. The deep green colour of the leaves serves as a visual quality indicator which the international diaspora market demands even when the leaf is in its dehydrated form.
This study investigates and models how pretreatment and raw material source affects the colour of solar-dried bitter leaf. Fresh bitter leaf samples were harvested from a rural (Ekere) and an urban community (Bodija) in Oyo State, Nigeria. The samples were pretreated by squeeze-washing, blanching, and steeping prior to solar drying. Using colourimetry measurements in the CIE L*a*b* colour space, this study monitored the colour profiles of the leaves before and during solar drying. The data was fitted into
four models (First-Order, Zero-Order, Fractional Conversion, and Arrhenius equations) using nonlinear regression analysis. The coefficient of determination (R²) and sum of squared errors (SSEs) were used as fitness indicators. The results showed that after pretreatment, control samples from both sources exhibited higher initial L* values (31.45, 25.30), while blanched samples had lower initial L* readings (28.48, 27.68). Blanched samples also had higher initial a* values (17.33, 18.64). The study found that solar drying caused lightness fluctuations in all samples from Ekere, a decrease in redness in a blanched Bodija sample, and an increase in yellowness in control and squeeze-washed samples obtained from both sources. During solar drying, the squeeze-washed rural sample showed the highest average ΔE value (70.13), and the most significant (p<0.05) colour change. Zero-Order kinetics provided the best overall fit (average R² = 0.7949) followed by Fractional Conversion (R² = 0.5619), with samples sourced from Bodija exhibiting slightly superior model fits. Based on this study's findings, bitter leaf processors should be sourced from urban locations; they should undergo minimal pretreatment, and blanching and squeeze-washing should be avoided to preserve the colour characteristics demanded by the export market.

Rice production (Oryza sativa L.) generates a large amount of by-products, such as broken rice, which represents 8–14% of the grain’s weight. Broken rice, composed of approximately 90% starch, consists of cracked or defective grains that are functionally similar to whole rice but are undesirable for human consumption due to their lack of visual appeal. Therefore, this study aims to produce broken rice flour (BRF) and characterize its thermogravimetric properties. The broken rice was purchased in Belo Horizonte, Minas Gerais, Brazil. It was washed, sanitized with sodium hypochlorite at a concentration of 200 mg·L⁻¹ for 15 minutes, dehydrated in an oven at 70 °C ± 2 °C for 36 hours, ground using a knife mill, sieved through an 80-mesh screen, and stored in polyethylene bags at 25 °C ± 2 °C. For the thermogravimetric analysis (TGA), 20 mg of BRF was placed in an aluminum crucible under a nitrogen atmosphere with a flow rate of 50 mL·min⁻¹ and a heating rate of 15 °C·min⁻¹ up to a final temperature of 600 °C. The TGA of BRF showed a thermal degradation process in three stages within the temperature range of 40 to 600 °C. The first stage, from 40 to 260 °C, corresponds to the dehydration process, characterized by water loss through evaporation. The second stage, from 260 to 340 °C, occurred due to the breakdown of C–H, C–O, and C–C bonds, attributed to the decomposition of starch, cellulose, and lignin. The third stage, from 340 to 600 °C, was caused by the carbonization of the materials. BRF exhibited thermal stability up to approximately 280 °C, highlighting its potential as a versatile raw material for both the food industry and materials science. Thus, BRF becomes a viable alternative for the development of new products and biopolymers, adding value and meeting the growing demand for sustainable products.

Pectin is a widely used biopolymer in the food, pharmaceutical, and environmental industries. Traditionally extracted from citrus and apple peels using harsh acids and high energy inputs, conventional methods raise environmental and sustainability concerns. Recent research has turned toward greener extraction technologies, including the use of Natural Deep Eutectic Solvents (NADESs) as environmentally friendly alternatives to conventional solvents. In this study, pectin was extracted from peach fruit using six different NADES formulations. Each solvent was prepared with choline chloride (ChCl) as a hydrogen bond acceptor (HBA) and one of six organic acids, lactic acid (LA), acetic acid (AA), malic acid (MA), malonic acid (MalA), oxalic acid (OA), or citric acid (CA), as the hydrogen bond donor (HBD), in a 1:1 (w/w) molar ratio. Extractions were performed at 80 °C for 2 hours with ultrasonic assistance, and the NADES solutions were diluted with 3.5% ultrapure water. Yields were compared to those from conventional solvents (0.2 N citric acid and HCl, pH 1.5). The highest pectin yield (5.27 ± 0.08%) was obtained using ChCl:LA. The extracted pectins were characterized via Fourier-transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM). FTIR analysis revealed the highest degree of esterification (DE) in pectin extracted with ChCl:CA (52.92%). Pectins were classified as high methoxyl (HM, DE > 50%) or low methoxyl (LM, DE < 50%). Conventional methods produced HM pectins with DE values of 51.35% (HCl) and 53.46% (citric acid). Among NADES extractions, ChCl:AA (50.6%), ChCl:CA (52.92%), and ChCl:MA (55.77%) also yielded HM pectins, while ChCl:LA (34.19%), ChCl:MalA (45.65%), and ChCl:OA (16.81%) resulted in LM pectins. In conclusion, ChCl:LA was the most effective solvent for maximizing pectin yield from peach fruit, while ChCl:MA was optimal for producing high methoxyl pectin. These findings support the potential of NADES as a green, sustainable approach for biopolymer extraction from fruit matrices.

Fenugreek (Trigonella foenum-graecum L.) seeds are rich in polyphenols and flavonoids, which are compounds known for their antioxidant and enzyme-inhibitory activities and relevant to metabolic health. This study evaluated the effects of soaking and roasting, followed by simulated gastrointestinal digestion, on the bioactive profiles of fenugreek seeds.

Seeds were divided into two groups: raw (R) and soaked-roasted (SR) seeds. Each group was subjected to one of three treatments: no digestion (control), gastric digestion, or complete digestion (gastric plus intestinal phases). Total polyphenol and flavonoid contents were measured, alongside antioxidant capacity via FRAP and ORAC assays, and inhibitory activity was assessed against pancreatic lipase and α-amylase enzymes. Flavonoid levels remained stable throughout processing and digestion, whereas total polyphenols significantly increased during digestion, especially in the intestinal phase, reaching up to 17.86 mg GAE/g. Antioxidant activity showed differing trends: raw seeds had higher FRAP values (8.86 mg Fe²⁺/g), while processed seeds exhibited greater ORAC values (143.96 vs. 117.65 µmol TE/g). Simulated digestion enhanced antioxidant capacity in both groups, peaking after intestinal digestion, with a strong positive correlation between total polyphenols and ORAC. Thermal processing greatly reduced pancreatic lipase inhibition from 82.64% to 7.98%, although gastric digestion partially restored activity in processed seeds (51.01%). No lipase inhibition was detected after intestinal digestion. α-Amylase inhibition was only observed after intestinal digestion, with raw extracts showing higher inhibition (73.17%) than processed extracts (25.05%), indicating heat sensitivity of the bioactive compounds.

These results highlight that gastrointestinal digestion, particularly the intestinal phase, enhances polyphenol bioaccessibility and antioxidant potential, while enzyme inhibitory effects are more vulnerable to thermal processing and digestion. This provides useful insights into designing fenugreek-based functional supplements for metabolic health.

Laurel (Laurus nobilis L.) is a natural source of nutritionally and biologically valuable essential oils that are widely used in the culinary, food, and cosmetics industries. The plant material used to isolate the essential oil was fresh bay leaves, naturally dried leaves, and leaves oven dried at 45°C for 72 hours. The extraction of laurel essential oil was carried out using the Clevenger hydrodistillation (HD) method. The influence of the drying process on the essential oil yield, chemical composition, and biological activity was investigated. The biological and pharmacological potential was investigated using various in vitro antioxidation tests: ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid), DPPH (2,2-diphenyl-1-picrylhydrazyl), and CUPRAC (copper-reducing antioxidant capacity), FRAP (ferric-reducing antioxidant capacity), and metal chelating and total antioxidant capacity. The inhibitory effect of the enzyme was analysed against cholinesterases (AChE and BChE), tyrosinase, α-amylase, and α-glucosidase.

The yield of the essential oil obtained was significantly influenced by the drying process of the plant material, with the highest yield (2.33% (m/m)) being obtained when the material was dried at 45˚C for 72 hours. The dominant components of laurel essential oil are α-terpinyl acetate, sabinene, 1,8-cineole, methyl eugenol, and α-pinene. The composition is dominated by oxidized monoterpenes (56.5-62.51%), followed by monoterpenes (29.99-36.84%), while sesquiterpenes and oxidized sesquiterpenes are represented at a slightly smaller percentage (1.07-3.00% and 0.92-4.50%, respectively). The best antioxidant activities were achieved with oil extracted from oven-dried laurel leaves (DPPH, ABTS, CUPRAC, FRAP, and PBD, with 69.34±0.04 mg TE/g, 107.28±0.16 mg TE/g, 573.22±18.66 mg TE/g, 833.01±20.69 mg TE/g, and 69.08±1.03 mg EDTAE/g, respectively). The laurel essential oil extracted from naturally dried material showed inhibition of the enzymes AChE and BChE. The inhibition of tyrosinase and α-amylase was similar for all examined essential oils and independent of the drying material preparation process.