Classification of wine vintages plays a key role in verifying authenticity and product quality. Although advanced tools like FTIR spectroscopy combined with chemometrics are widely used, they require high-cost equipment and technical expertise. Digital image analysis offers a rapid, low-cost, and non-destructive alternative.

A total of 13 red wine samples from two vintages were analyzed. Total monomeric anthocyanin (TMA) content was determined using UV–Vis spectrophotometry, and total soluble solid (TSS) and alcohol levels were measured using a digital refractometer. Controlled lighting conditions were achieved using a custom-designed imaging cabinet, and CIE Lab color features were extracted from images using Python OpenCV. Orthogonal Partial Least Squares Discriminant Analysis (OPLS-DA) models were constructed in R with a nested cross-validation design (LOO outer loop with inner 5-fold hyperparameter tuning) to mitigate overfitting. Model significance was confirmed by permutation testing, and key variables were analyzed with Variable Importance in Projection (VIP) scores across folds.

The final model achieved 92% classification accuracy and a Q² of 0.56. The classification error corresponded to a single misclassified sample. Given the small sample size, this single error had a disproportionate impact on overall accuracy. Expanding the dataset would stabilize accuracy metrics significantly. The significance of the model was confirmed through permutation testing (100 iterations), yielding p < 0.05, indicating that the observed class discrimination is unlikely due to random chance. Two clusters were observed on the S-plot: one being a strong negative correlation with L_avg (older) and other being a strong positive correlation with TMA (younger). Hyperparameter optimization selected zero orthogonal components across all CV loops, resulting in a pure PLS-DA structure. Key variables contributing to class separation included L_avg and TMA (VIP > 1).

These findings demonstrate that digital imaging combined with chemometric modeling can effectively discriminate vintages, which offers a practical, non-invasive tool for rapid vintage authentication and quality monitoring.

The physicochemical properties of a composite gel composed of seaweed, rice protein, and date fibers are influenced by pH levels and the presence of monovalent cations. This investigation primarily aimed to examine the effects of pH variations (4, 6, and 8) and potassium ions (K+) on the functionality of seaweed-based composite gels. No syneresis was observed across any of the formulations. The hardness of the gel increased with the addition of KCl, suggesting that K+ ions reinforce the gel network. Similarly, moisture content was elevated in the presence of K+ ions, indicating an enhanced capacity of the gel network to retain water. Microstructural and rheological analyses support the formation of brittle gels when K⁺ ions are present at all tested pH levels (4, 6, and 8). Formulations lacking K⁺ ions produced less brittle and more deformable gels, consistent with microstructural images showing smaller and more uniform pores. The color of the gels was influenced by date fibers and varied with pH modifications. This research advances the understanding of composite gel formation and underscores the potential of date fruit fiber as an ingredient. Future investigations will aim to optimize the interactions between seaweed, rice protein, and date fibers under varying ionic conditions to further enhance the functional properties of these gels for diverse food applications.

Spent mushroom substrate (SMS) is the main co-product generated during the cultivation of Pleurotus ostreatus. This by-product is currently used almost exclusively for composting, and thus represents a significant management and environmental challenge for mushroom growers. However, SMS is rich in dietary fiber, making it a promising matrix for the recovery of bioactive compounds, particularly polysaccharides with potential functional properties. In this context, conventional extraction methods are being progressively replaced by more efficient and sustainable emerging technologies, such as ultrasound-assisted extraction (UAE), which relies on acoustic cavitation to disrupt cellular structures, enhance mass transfer, and increase extraction yields. Therefore, the present study aims to optimize the extraction of soluble dietary fiber (SDF) from SMS of Pleurotus ostreatus using UAE.

The response surface method (RSM) combined with the Box–Behnken design method (BBD) was used to optimize the content of SDF. The effects of the solid–liquid ratio (15–40 g/L), ultrasound power (200–500 J/mL), and particle size (0.25–2 mm) on the content of SDF were examined. The experimental data obtained were fitted to a second-order polynomial equation using multiple regression analysis and analyzed by Statgraphics 19.0. It was found that two factors represented a significant effect (ratio and particle size). The coefficient of determination (R²) for the model was 80.8%. The optimal conditions for the extraction of SDF were a 27 g/L solid–liquid ratio, 200J/mL of ultrasound power, and a 2 mm particle size. Under the optimal conditions, the corresponding response value predicted for SDF production was 39.52%, which was confirmed by validation experiments (n:5). The findings of this study demonstrate that the utilisation of UAE not only enhances yields but also enables the extraction of 10% higher soluble fibre content compared to conventional extraction methods, with reduced extraction times.

Neghal, a dry Emirati date variety, is recognised for its nutritional richness and high dietary fibre content. However, its low moisture and dense, fibrous texture present challenges in processing and texture modification. This study investigates the effect of konjac glucomannan (KG), a natural hydrocolloid and soluble fibre, on the physicochemical and structural properties of Neghal date paste. KG was incorporated at concentrations of 0%, 1%, 3%, and 5% (w/w), and the resulting pastes were analysed for texture, water activity, thermal behaviour, microstructure, and rheological properties. The addition of KG significantly reduced water activity and water loss, contributing to improved shelf life, microbial safety, and product stability. Textural analysis showed moderate increases in hardness, gumminess, and chewiness, indicating a firmer and more cohesive paste. Thermal analysis revealed a decrease in endothermic transition temperatures, suggesting easier processing and reduced energy requirements. Microstructural observations showed that Neghal’s fibrous matrix resisted uniform gel formation, resulting in less cohesive and more heterogeneous textures. Rheological tests confirmed an increase in elastic modulus, reflecting enhanced structural integrity and viscoelastic behaviour. Due to its fibrous nature, Neghal may also offer health benefits related to digestive wellness and glycemic control. These findings support the use of KG to improve the functionality of Neghal paste in plant-based, reduced-sugar, and clean-label food applications.

Pulse hulls, the primary by-product of pulse processing, are increasingly being recognized as promising sources of dietary fiber, yet their nutritional composition and functional properties remain underexplored. This study comparatively investigated the proximate composition, physicochemical and functional properties, and antioxidant activities of pulse hulls from six commonly consumed pulses: chickpea, red lentil, yellow pea, cowpea, black bean, and faba bean. All the studied samples were rich in dietary fiber (49.11 – 65.43%), while low in protein (3.94 – 13.91%), ash (2.23 – 5.03%), and fat (0 – 0.71%). Scanning electron microscopy revealed distinct surface morphologies across samples. Variations in compositional profiles and microstructures resulted in versatile functional properties. Chickpea hull displayed the highest water holding (5.91 g/g), oil holding (1.48 g/g), and swelling (4.17 mL/g) capacities; red lentil hull exhibited the highest glucose adsorption (308.01 mg/g) and exceptional cholesterol binding (135.19 mg/g) capacities, while cowpea hull exerted the greatest sodium cholate binding capacity (29.89 mg/g). Colored hulls (red lentil, faba bean, black bean, cowpea) demonstrated significantly higher total phenolic content (8.54 – 35.70 mg gallic acid equivalent (GAE)/g) compared to the light-colored chickpea and yellow pea hulls (< 1 mg GAE/g), with red lentil hull showing the highest value. Antioxidant activities assessed by DPPH, NO, and ORAC assays positively correlated with phenolic content (r = 0.992, 0.906, and 0.936, respectively, p < 0.05). These findings highlight the potential applicability of pulse hulls as antioxidant and fiber-rich ingredients for functional food applications.

There is growing concern about the increase in micronutrient deficiencies, particularly in zinc, along with the pathologies associated with this deficiency, as well a the need to feed a growing world population. Therefore, the agronomic biofortification of a staple crop (bread wheat) with zinc is a promising strategy, also enabling the production of a functional food with added value. The aim of this work was to characterize a functional product with prophylactic potential and to compare the Roxo and Paiva varieties, with and without foliar application of tecnifol Zinc. In an experimental field, located in Beja (Portugal), an agronomic biofortification of Triticum aestivum L. (cvs. Roxo and Paiva) workflow was implemented, involving foliar spraying with tecnifol zinc (control – 0 (P0Te, R0Te), 1.3 (P1Te, R1Te) and 2.6 (P2Te, R2Te) kg.ha^-1). Mineral elements (S, K, Ca and Zn) were quantified in both whole and refined flours. The protein content of wheat grains was also determined, along with the quantification of soluble sugars in whole flours. An increase in protein content was observed with higher Zn application rates, with the Roxo variety exhibiting higher values. The decreasing order of mineral element concentrations was as follows: K>S>Ca>Zn in both whole and refined flours, with refined flours showing lower levels for all of the elements. The Roxo variety prevailed over Paiva for Ca and Zn, in both type of flour. In general, the soluble sugars followed an increasing concentration order: fructose < sucrose < raffinose < glucose. To sum up, the results support the potential of zinc-biofortified wheat as a functional food with prophylactic properties, helping to address nutritional deficiencies, such as Zn.

Abstract
Date juice from Phoenix dactylifera L. offers nutritional and functional benefits, and thus is attracting increasing interest in food industries. However, processing parameters—particularly extraction temperature—significantly influence juice quality. This study evaluates how different extraction temperatures (25°C, 50°C, 75°C, and 90°C) affect the physicochemical, rheological, and thermal properties of Barhi date juice.

Dates (Tamer stage) were homogenized with deionized water (1:3 w/v) and extracted at the specified temperatures. The total phenolic content (TPC), color, browning index, pH, and rheological and thermal behavior were analyzed. TPC was assessed via the Folin–Ciocalteu method; color and browning were measured using Hunter Lab values, and HMF was evaluated through GC-FID. Rheological behavior was tested with a hybrid rheometer, and thermal properties were analyzed via DSC.

Higher extraction temperatures decreased L* values, resulting in darker juice due to Maillard reactions, although no HMF was detected. TPC increased with temperature, enhancing antioxidant potential. Rheologically, juices exhibited non-Newtonian, shear-thinning behavior. Viscosity was highest at 50°C and 75°C, likely due to polysaccharide and Maillard compound release. Dynamic analysis revealed viscoelastic behavior, with elastic dominance (G′ > G″) at lower temperatures and a transition to viscous behavior (G″ > G′) at higher strains, especially at 90°C. DSC profiles showed endothermic transitions between 105°C and 183°C, linked to sugar degradation.

Conclusion
Moderate extraction temperatures (50°C–75°C) optimized juice quality by enhancing phenolic content and maintaining desirable rheological and thermal properties while minimizing browning. These findings offer insights for the date processing industry to produce high-quality, antioxidant-rich juice. Further work should explore sensory attributes and alternative technologies.

This study investigates the physical properties of starches extracted from two Rwandan cultivars: the MABONDO variety of potato and the MUGANDE variety of sweet potato. Emphasis was placed on assessing their functional performance in food applications and comparing them with starches from common sources such as corn, cassava, and wheat. Key physical parameters evaluated included viscosity, water absorption capacity, wettability, and gelatinization behavior. Standardized extraction techniques and analytical procedures were followed using equipment such as viscometers, centrifuges, and drying ovens. The results revealed that both MABONDO and MUGANDE starches demonstrated desirable physical characteristics suitable for food processing. Notably, potato starch from the MABONDO variety exhibited superior binding properties due to its larger molecular structure, while sweet potato starch also performed competitively in terms of gelatinization and water absorption.

Comparative analysis showed that the studied starches were outperformed conventional starches in several properties relevant to culinary use.The findings support the viability of locally sourced potato and sweet potato starches as alternatives to imported or conventional starches in food preparation. Promoting these underutilized starches can contribute to Rwanda’s efforts in enhancing food system resilience, value addition, and agricultural sustainability.

The study recommends further confirmatory research and stakeholder engagement to encourage the integration of these starches into commercial food production and distribution channels.

The red onion skin (CB), which accumulates more than 550 thousand tons per year, stands out for its high content of bioactive compounds such as phenolics, flavonoids, and anthocyanins, as well as for its potential application in the food industry, combining innovation and sustainability. In this context, the objective of this study was to obtain a natural dye from CB and characterize it in terms of its thermogravimetric properties (TGA). To obtain the natural dye, CB donated by the Zé Miúdos Cooperative, located in Macacos, MG, was used. The CB samples were washed with potable water to remove dirt, sanitized with sodium hypochlorite (200 mg/L), then frozen at −20 °C and freeze-dried at −46 °C for 72 hours. The samples were ground and standardized using 80-mesh sieves, and the resulting natural dye (CNCB) was stored in glass jars protected from light until analysis. For TGA, 20–30 mg of CNCB was placed in an aluminum crucible under a nitrogen atmosphere, with a flow rate of 50 mL/min and a heating rate of 10 °C/min up to 600 °C. The TGA indicated an initial weight loss between 21 °C and 123 °C, corresponding to water evaporation. The range from 123 °C to 170 °C reflected the degradation of volatile compounds and the breakdown of hydroxyl side groups present in the anthocyanin structures. At around 273 °C, the decomposition of remaining compounds, such as phenolics and sugars, began. Above this temperature, the weight loss continued, likely due to ash decomposition. CNCB demonstrated thermal stability up to approximately 300 °C, highlighting its potential as a promising natural colorant for industrial applications. Utilizing red onion skin as a source of this dye presents a sustainable and innovative alternative to reduce agricultural waste, replace synthetic additives, and meet the growing demand for healthier and more environmentally friendly products.

The development of edible films is pivotal not only for enhancing food safety and quality but also for addressing the growing environmental crisis triggered by the excessive generation of packaging waste. Despite animal proteins' versatility in edible film production, the increase in animal protein production and consumption has led to environmental, ethical and public health repercussions. Hence, it is important to switch to plant-based proteins. Hempseed protein is an excellent plant-based protein derived from the seeds of the hemp plant (Cannabis sativa L.), containing all nine essential amino acids necessary for human health. In this study hempseed protein isolates were recovered and utilized for edible film production. Initially, the impact of different denaturation conditions (pH and temperature) in the film casting solution on the properties of edible hemp protein films was investigated. Specifically, pH values from 8 to 12 and temperatures of 70 °C, 80 °C and 90 °C were applied during the denaturation step. The resulting films were then studied in terms of their physicochemical (solubility, water vapour permeability, FTIR, etc.) and mechanical properties (tensile strength, elongation, etc.). The results revealed variations in the film properties across different pH values and temperatures during the denaturation phase. Consequently, this highlights the potential to produce edible films with tailor-made properties, customized for specific applications. Subsequently, the potential application of hemp protein films in porridge oat production was assessed. Based on the previous results, edible films created under the selected denaturation conditions were employed to produce a heat-sealed pouch containing oats. The pouch was immersed in water and heated in a microwave oven to obtain the porridge meal. Interestingly, the edible pouch was completely dissolved in the porridge meal, demonstrating that hemp protein film can serve as a sustainable and edible packaging solution, while also enhancing the nutritional value of the meal.