Granule Surface-Associated Lipids (GSALs) play a pivotal role in modulating the physical, functional, and nutritional properties of starch, despite their low abundance. Studies reveal notable differences in lipid content and interaction patterns among starch granules from various sources. Cereal starches, such as wheat and maize, possess higher levels of GSALs, whereas tuber starches like potato and cassava contain lower but functionally significant amounts. The study reveals that these lipids consist mainly of neutral lipids, glycolipids, and phospholipids, with palmitic, stearic, and oleic acids as the predominant components. These lipids influence starch behavior through helical complex formation with amylose, interfacial modification of granule surfaces, and stabilization of crystalline domains. Their removal markedly alters swelling power, water absorption capacity, and enzymatic hydrolysis rates, indicating that even small lipid fractions significantly affect functional performance. Studies show that GSALs enhance peak viscosity and accelerate retrogradation kinetics. The literature further confirms that GSAL removal significantly modifies starch thermal properties, notably lowering onset gelatinization temperature and increasing peak viscosity. In vitro digestion studies reveal that GSALs inhibit enzymatic hydrolysis, as evidenced by elevated hydrolysis index post-extraction. GSALs also promote resistant starch formation, which is more pronounced in cereals than in tubers, and enhance extrudate expansion and mechanical strength in thermoplastic starch, particularly from cereals. These findings establish GSALs as essential design elements for tailored applications: cereal starches suit thermally stable foods and robust bioplastics, while tuber starches are ideal for rapid viscosity development. Future research should prioritize in operando characterization, lipidomics profiling, and crop engineering to fully harness GSAL functionality. This review redefines GSALs as indispensable starch modifiers with broad implications for food and material science innovation.

Camel milk possesses unique nutritional and therapeutic properties, yet its valorization through fermentation remains limited, particularly in arid and semi-arid regions. This study aimed to assess the functional and antimicrobial potential of kefir produced from camel milk using kefir grains as a natural fermenting agent, without the addition of selected probiotic strains. Raw camel milk was aseptically collected, mildly pasteurized, and fermented at 22 °C for 48 hours using 5% kefir grains. For comparison, traditional spontaneously fermented products—lfrik (camel milk) and lben (cow milk)—as well as cow milk kefir, were prepared under similar fermentation conditions. Physicochemical parameters, including the pH, titratable acidity, total solids (TSs), and water activity (aw) were measured. Microbial viability was assessed through enumeration of lactic acid bacteria (LAB) on MRS agar. Camel milk kefir exhibited a final pH of 3.8–4.3, titratable acidity of 0.73% lactic acid equivalent, water activity of 0.992, and total solids of approximately 10%. These values remained stable after 24 hours, indicating fermentation completion. During 15 days of cold storage at 4 °C, LAB counts were maintained around 7 log CFU/mL, demonstrating good microbiological stability. Challenge tests performed with Listeria monocytogenes CECT935 and Staphylococcus aureus ArFMSA019 revealed significant antimicrobial activity, with reductions of approximately 3 log CFU/mL and 4 log CFU/mL, respectively, after exposure to the kefir matrix. These results highlight the potential of camel milk kefir to ensure its own microbial stability and safety during storage through the action of its naturally occurring fermentative microbiota, without the need for added preservatives or antimicrobial agents, and without having direct antimicrobial effects on the consumer.

Funding: The authors would like to express their gratitude to the EU PRIMA program and the Moroccan Ministry of Higher Education, Scientific Research and Innovation (MESRSI) for their support of the Pas-Agro-Pas project [Grant number PRIMA/0016/2022].

The agronomic performance and quality of different strawberry (Fragaria x ananassa) varieties produced in Santiago del Estero, Argentina, were studied. The following varieties were evaluated in 2023 and 2024 under semi-forced cultivation and bioinputs: Rociera (RO), Frontera (FR), Sahara (SH), Savana (SV), and Sabrina (SB). Thirty strawberries of each variety were randomly harvested, with 70% red coloration. The crop performance was evaluated by yield production (kg ha^-1) and fruit quality was determined through tiritable acidity (TA), expressed in mg 100 g citric acid^-1, soluble solids (SSs) by refractometry, and expressed as a percentage, firmness (with texturometer) expressed in Newtons (N), and instrumental color (using a colorimeter), determining L* (luminosity), a* (red-green color), and b* (blue-yellow color). All determinations were performed in triplicate. The results showed higher yield production in FR (47.150 kg ha^-1), followed by RO (40.749 kg ha^-1). TA ranged from 0.66% to 0.88%, depending on the variety, with SV having the highest TA in both sets (0.87%). As for SS, all varieties presented values above the minimum acceptable (>7%) in both seasons. The highest values were recorded for the varieties 9.33% (RO) and 9.16% (SH) in 2023 and 8.1% (SV) and 9.77% (SH) in 2024. The FR variety presented higher firmness values in both seasons, while SH varied between 1.18 and 1.54 g in 2023 and 2024, respectively. Regarding color, the L* of fruit harvested in 2023 was higher than in 2024 for all varieties, while a* values were higher in 2024 than in 2023. With the results obtained, we can indicate that the evaluated varieties had good productive performance, especially the FR and RO varieties, through viable production yields, evidencing the potential of this crop as an intensive production alternative for agricultural diversification in the region, and for Santiago del Estero, Argentina, where this crop is not yet commercially exploited.

The development of shelf-stable functional foods remains a key challenge in probiotic product formulation, particularly for non-dairy alternatives adapted to traditional diets. Amlou, a Moroccan low-moisture spread composed of argan oil, almonds, and sugar or honey, offers a promising matrix for probiotic delivery due to its nutrient-rich composition and cultural relevance. This study evaluated the potential of Amlou as a carrier for three probiotic strains: Lactobacillus gasseri (commercial), Latilactobacillus sakei AE126 (locally isolated from fermented fish), and Enterococcus durans Y17 (isolated from traditional Amlou). Each strain was inoculated separately into six Amlou formulations varying in argan oil (5% or 10%) and sugar (0%, 5%, or 10%) content, with an initial probiotic load of approximately 7 log CFU/g. The formulations were stored at ambient temperature (20–25 °C) for 45 days. Probiotic viability was assessed at regular intervals using selective media and standard plate counts. Physicochemical parameters, including pH and water activity (aw), were also measured throughout the storage period. The results showed that probiotic survival was significantly affected by formulation composition (ANOVA, p < 0.05). Overall, reductions in viability remained below 1 log CFU/g across all formulations. The best-performing formula for the commercial strain (L. gasseri) was Formulation 4 (10% argan oil, 0% sugar), which maintained the highest cell counts over time. For the locally isolated strains, Formulation 5 (10% argan oil, 5% sugar) provided the most favorable conditions for microbial stability. The pH values declined slightly during storage, while water activity decreased with increasing sugar concentration. These findings demonstrate the potential of Amlou as a shelf-stable, plant-based matrix for probiotic delivery, contributing to the diversification of functional foods rooted in North African culinary traditions.

The growing demand for sustainable, plant-based protein alternatives has spurred innovation in meat analogues to address environmental, ethical, and health concerns. This study developed a chickpea protein–flaxseed oil emulsion gel meat analogue using the freeze-alignment technique, optimizing its formulation for physicochemical and nutritional properties. A Box–Behnken design evaluated the effects of freezing temperature (-5°C to -15°C), solid-to-liquid ratio (5–15% w/w), and chickpea protein isolate-to-flour ratio (25–75% w/w) on moisture content, water-holding capacity (WHC), cutting force, cooking loss, frying loss, and water activity. Optimal conditions were identified at a -10.00°C, 7.00% solid-to-liquid ratio, and 75.00% chickpea protein isolate-to-flour ratio, yielding a desirability score of 0.8393. The resulting product exhibited a moisture content of 65.63%, WHC of 70.38%, cutting force of 18.27 N, cooking loss of 15.02%, frying loss of 24.94%, and water activity of 0.91. Nutritional analysis revealed 26.48% protein (dry basis) and 4.21% fat (wet basis). Rheological analysis indicated shear-thinning behavior with low temperature sensitivity (Ea = 10.046 kJ/mol), ensuring stable flow properties. Scanning electron microscopy confirmed a porous, fibrous microstructure due to uniform ice crystal templating. These results highlight the potential of chickpea-based meat analogues with robust structural and nutritional profiles. However, high moisture content may pose shelf-life challenges, warranting further research into preservation methods and sensory evaluation to ensure enhanced consumer acceptance and industrial scalability.

Date fruit (Phoenix dactylifera L.) pomace is a by-product from the date syrup processing industry, and is an excellent source of insoluble dietary fiber and phenolic compounds. To date, there is limited data on the utilization of the United Arab Emirates date pomace and its application in food systems. Knowledge of its applications, physicochemical characteristics, and resultant products is crucial to the food industry. The demand for plant-based meat analogues (PBMAs) is currently on the rise in the United Arab Emirates (UAE), with the market size expected to grow annually. Unlike animal meats, PBMAs promote sustainable food production and could offer many health benefits. The incorporation of date fiber into different types of PBMAs has been evaluated, from hybrid (partial replacement) to full replacement of conventional meat in the form of reconstituted meat analogues such as patties, meatballs, ground meats, and high-moisture extrudates (HMEs). Fiber concentration and particle size were evaluated to determine the optimum concentration and particle size for enhancing PBMA textural properties and palatability. The inclusion of date fiber significantly improved the products' degree of texturization, color attributes, juiciness, and nutritional profile. Overall, the addition of date fiber could initiate their potential implementation and commercialization, especially in the UAE, where date processing is a major food industry. The use of fibers from the by-products of date syrup processing, in particular, further promotes food sustainability by supporting a zero-waste approach.

There is an increasing demand for alternative pasta formulations with non-conventional flours. Understanding how these non-conventional flours affect the torque and power requirements during dough handling is critical for both product design and process optimization. There is a limited number of studies examining the pasta dough rolling process and the rheological properties, but no study was found about pasta dough made of non-conventional flours.

This study aimed at establishing correlations between the rheological properties of various non-conventional pasta doughs and the mechanical parameters observed during their processing. Ten formulations were prepared using einkorn, whole wheat, spelt, maize, and rice flours in combination with different binding agents, including egg white powder, xanthan gum, and psyllium husk powder. The flour samples were 40% hydrated to knead the dough and the binding agents were added at 1% (w.b.). Different flour–binding agent combinations were used to provide dataset for correlation analysis. Rheological measurements were performed using oscillatory frequency sweep tests and extensional-viscosity analysis to obtain key parameters such as storage modulus consistency coefficient (K_SM), complex-viscosity coefficient (K_CV), flow behavior indices (n_SM, n_CV), and extensional-viscosity (EV).

Dough samples were also processed through a household pasta roller equipped with an ammeter to measure current change that is derived to angular impulse (I_Ang), simulating biaxial deformation during rolling. Correlation analysis revealed strong positive relationships between I_Ang and K_SM (r=0.865), K_CV (r=0.855), and especially EV (r=0.987), indicating that doughs with higher structural resistance required more energy during processing. Conversely, flow behavior indices were negatively correlated (r=-0.749 for n_SM and r=-0.695 for n_CV), suggesting that pseudoplastic doughs were easier to deform.

These findings suggest that real-time torque measurements during pasta dough rolling can serve as a practical predictor (r>0.85) of rheological behaviors (K_SM, K_CV, and EV), supporting rapid screening of novel formulations for alternative pasta development.

We developed a new low-calorie coconut ice cream with total sucrose replaced with different sweeteners—sucrose, sucralose, stevia rebaudioside A60, stevia rebaudioside A95, stevia rebaudioside D, and acesulfame Kmesh—all of them with sweetness equal to 15% sucrose. The main goal is to sensorially analyze them to see how the different samples are evaluated by consumers that had and did not have COVID-19, so we can verify if this condition influences the sensory perception and acceptance of this product. The six formulations were analyzed by 140 habitual ice cream consumers from UNICAMP, with an average age of 21 and balanced distribution of males and females. Participants were recruited through advertisements posted on flyers and social media platforms. All candidates that reported being healthy and free from chronic illnesses that could interfere with sensory perception were accepted. The Flash Profile was used to rapidly determine the sensory profile of each sample, along with affective acceptance tests and CATA. The results showed that samples sweetened with sucrose, sucralose, and stevia rebaudioside D were the most preferred (6.9, 6.2, and 6.2, respectively, on the hedonic scale 1- 9), while the others scored a 5. In general, no significant differences were observed between consumers with or without a history of COVID-19, with differences smaller than 5.5% on the hedonic scale. An exception occurred for the sample sweetened with sucrose (p < 0.05), where individuals without prior COVID-19 reported higher acceptance and better flavor perception, with a 12% difference. This may indicate that COVID-19-related sensory changes can persist, affecting the perception of more complex sweeteners like sucrose. This study followed the procedure defined by the university and was approved by the Ethics Committee of the State University of Campinas (case 60511622.0.0000.5404). Written consent was obtained from all volunteers before the tests, after informing them about the experiment.

Oxidative degradation compromises the sensory, healthy, and commercial value of extra virgin olive oil (EVOO) by depleting antioxidants and producing undesirable off-flavour compounds. Therefore, selecting appropriate primary packaging materials is crucial for preserving the shelf life and overall quality of EVOO. This comparative study evaluated the influence of three packaging materials on the physicochemical and sensory properties of EVOO under conditions simulating typical household storage and use. The same EVOO was stored in polyethylene terephthalate (PET), bag-in-box (BB), and chrome-plated tin (CPT) containers (3 L) and exposed to 25°C under a 12-hour light/dark cycle. To mimic household consumption, 75 mL of EVOO was withdrawn daily and collected over 40 days. Every 10 days, legal quality parameters (free acidity, peroxide value (PV), K₂₃₂, and K₂₇₀), phenolic and volatile compounds, as well as sensory attributes of EVOOs, were monitored. The type of packaging material significantly affected the oxidative stability and overall quality of the EVOO during household consumption. Free acidity, K₂₃₂, and K₂₇₀ slightly increased across all containers, while PET exhibited a significant rise in peroxide value, exceeding regulatory limits. In addition, EVOO stored in the PET container experienced losses of 44% in α-tocopherol and 26% in total hydrophilic phenols. In contrast, there were only 1% and 11% reductions for EVOOs stored in BB and CPT containers, respectively. A significant decline in C₅-C₆ aldehydes and C₆ esters, associated with the “green” attributes of EVOOs, occurred for PET-packaged EVOOs compared to BB and CPT, with a higher accumulation of C₇-C₉ aldehydes and 3-methyl-1-butanol, which are responsible for rancid and winey–vinegary defects, respectively. Among the three packaging materials tested, PET offered lower protection against oxidation than BB or CPT. The EVOOs stored in BB and CPT retained more antioxidants, developed fewer off-flavour compounds, and maintained the oil’s compliance with extra virgin standards.

The drying characteristics of custard apple pulp were investigated using three different drying techniques: hot-air tray drying, vacuum tray drying, and tray combined with microwave drying. The effects of drying temperature (45, 50, and 55°C) and maltodextrin addition (0, 15, 20, and 25%) on the drying kinetics, solubility index, dried product recovery percentage, and color values (L*, a*, and b*) were evaluated. Non-linear regression analysis was performed to fit the experimental data to seven thin-layer drying models. The Hii model best described the drying behavior of custard apple pulp, which was dried using a hot-air tray dryer and tray combined with a microwave dryer, whereas the Midilli et al. model was most suitable for the vacuum tray dryer. The drying time was significantly reduced by increasing the temperature and using a vacuum dryer (240 to 420 min) followed by a tray combined with a microwave dryer (394 to 420 min). The addition of maltodextrin improved the solubility index and recovery percentage of the dried pulp. The L* value, solubility index, and product recovery ranged from 54.56 to 69.59%, 49.23 to 69.72%, and 20.83 to 50.25 %, respectively. The vacuum dryer and tray combined with the microwave dryer showed potential for industrial applications because of their shorter processing times. This study provides valuable insights into optimizing the drying process of custard apple pulp and selecting appropriate drying techniques for commercial preservation while maintaining the quality attributes of the product.