This study investigated the effect of different doses of UV-C radiation associated with modified atmosphere packaging (MAP) on the conservation of minimally processed grated anco squash. The cucurbit (from producers in Santiago del Estero, Argentina) was washed, sanitized, cut, peeled, grated, and centrifuged. The product was subjected to different doses of UV-C radiation: 5 kJ/m² (T5); 15 kJ/m² (T15); 30 kJ/m² (T30); and 50 kJ/m² (T50). In addition, an immersion treatment with NaClO-100 ppm-3 min (TH) and a control (TC) without any treatment were also included. All treatments were packaged in PVC trays and sealed with 35 μm thick polypropylene film containing a normal atmospheric gas composition (passive MAP). Samples from each treatment were evaluated in triplicate during storage at 5 °C on days 1, 4 and 8, analyzing the following parameters: sensory (overall appearance, color, and taste), color (L*, a*, and b*), phenolic compounds (PC), antioxidant capacity (AC), total carotenoids (TC), and microbial counts (total mesophiles and psychrophiles). Treatments T5 and T15 maintained sensory quality for up to 8 days at 5 °C, with no significant differences observed between all treatments in the color parameters analyzed during storage. Moreover, all treatments generally showed a decrease in PC (12-20%) and TC (15-37%) content, while AC showed an increase (15-40%) compared to initial values after 8 days. On the other hand, treatments T15, T30, and T50 were effective in significantly reducing the psychrophilic microorganisms load (limiting) up to 4 days of storage, with reductions of 1–2 log compared to TH and TC (6 log CFU/g). After 8 days, all treatments reached the established limit. Therefore, it is concluded that T15 treatment was the most suitable for preserving grated anco squash for up to 4 days at 5 °C, especially avoiding the use of sodium hypochlorite as a sanitizer.

The consumption of minimally processed vegetables has grown rapidly due to increased consumption of healthy, additive-free products, and the time savings involved in their preparation. However, the processing operations necessary for their preparation limit their shelf life. Rocket is a vegetable consumed as a salad and its main post-harvest problem is the yellowing and dehydration of its leaves. The combined application of essential oils (EOs) with other treatments such as UV-C radiation can be an alternative to reduce the effective concentration of EO and the dose of UV-C radiation, and prolong the shelf life of this vegetable processed as a minimally processed vegetable. In this work, the effect of the individual application of different concentrations of lemon EO (4 and 8 μL/mL), UV-C radiation dose (10 kJ/m²), and the combination of both treatments on the sensory quality of rocket (Eruca Sativa Mill.) leaves cut for 7 days at 5 °C was studied. A disinfection treatment with NaClO (150 ppm-2 min) and a control (no treatment, washed only with water) were included. Sensory attributes (general appearance, color, aroma, uncharacteristic odors, taste, and dehydration) were evaluated periodically bytrained judges, and color determination using L*, a*, and b* parameters. The results showed that the combination of AE (8 μL/mL) + UV-C allowed for better preservation of the sensory quality of rocket during storage, registering significantly higher scores than the rest of the treatments in all the descriptors evaluated. Likewise, no significant changes in color parameters were recorded in the combined treatment, with L* values close to 70. Therefore, these results are promising for continuing studies with these technologies in the conservation of this vegetable.

Peanut skin is a rich source of polyphenols, and an expeller enables protein isolate (PPI) production. Combining maltodextrin (MD) with proteins may improve encapsulation performance. Although PPI has several applications, its use as an encapsulating agent remains unexplored. This study assessed the physicochemical properties of microcapsules containing peanut skin polyphenols, using MD and PPI as encapsulating agents. The polyphenol extract (PSE) was obtained via ethanol–water maceration (70:30 v/v). MD and PPI were mixed for 1 h at ratios of 100:0 (F1), 0:100 (F2), 50:50 (F3), 25:75 (F4), and 75:25 (F5), then combined with PSE (20% w/w), homogenized at 10,000 rpm (Ultra Turrax T25), and spray-dried (pump 10%, aspirator 100%, 160 °C inlet, 400 L/h airflow, Mini Spray Dryer Büchi B-290). Drying yield, encapsulation efficiency, moisture content, bulk, particle, and tapped densities, porosity, wettability, solubility, and hygroscopicity were analyzed. Statistical analysis: ANOVA and Fisher’s LSD test (α = 0.05). F1 showed the highest drying yield (80.52%) and solubility (91.45%), followed by F5 (69% and 77.8%), with significant reductions as PPI increased, reaching the lowest values in F2 (38.92% and 33.51%). Encapsulation efficiency was highest in F1 (99.26%) and F5 (97.61%) (p < 0.05), but all formulations exceeded 88%, indicating acceptable performance. Bulk density decreased with more PPI, while F4 (75% PPI) and F1 (100% MD) showed the highest particle densities and porosities. Wettability increased from 7.28 min (F1) to 33.17 min (F2), and F3 had the highest hygroscopicity (13%). Moisture and tapped density showed no significant differences. MD exhibited the most favorable encapsulation properties. Using PPI alone affected key technological parameters, while MD:PPI blends showed acceptable encapsulation performance. These findings highlight their potential as antioxidant delivery systems for food preservation.

Approximately 1 billion tons of food are thrown away yearly, resulting in a significant loss of renewable nutrient sources. Moreover, there is growing interest in developing new products from sustainable plant protein alternatives, such as lentils, to tackle environmental and health challenges. Hence, this study aimed to explore the potential of protein concentrates obtained from green lentil waste flour (LWF) as a novel protein ingredient. The protein concentrates were recovered via alkaline extraction (pH 9, ratio 1:5 flour/solvent + 0.1M of NaCl) and centrifugation, followed by ultrafiltration (UF). UF performance was evaluated on a bench-scale, pressure-driven, cross-flow filtration membrane unit using a 100 kDa cut-off. The protein-rich UF concentrate at a Volume Concentration Ratio (VCR) of 6.00 was evaluated regarding composition, physicochemical properties, and protein profile. Furthermore, their viscoelastic and gelling properties were determined. The UF decreased flux due to polarisation and fouling, with values reaching 1.28 l/m²h at VCR 6.00. A concentrate with a protein content of ~80% (w/w d.m.) was obtained. SDS-PAGE allowed for the identification of the protein profile, consisting of convicilin (65 kDa), vicilin subunits (55-45 kDa), acidic and basic legumin subunits (visible under reducing conditions), and albumin (~ 17 kDa). The gelling temperature was 72.50°C, with G’ being higher than G’’, suggesting a viscoelastic behaviour. When the power law was applied, the frequency sweep test showed low n-values (G’ - G’’< 0.2), indicating minimal frequency dependence and structural integrity. Strain sweep tests showed a linear viscoelastic region of 12.76 with a mild weak overstrain shoot on G’’, typical of weak gels. To conclude, LWF can be valorised into a protein-rich ingredient, with UF yielding an 80% protein concentrate while maintaining structure and functional properties, making it suitable as an ingredient in the food industry.

Introduction
Tomato paste is a key ingredient in the food industry, widely used in sauces, soups, and ready-to-eat meals. Its high concentration of sugars, acids, and moisture makes it particularly susceptible to microbial contamination and fermentation if not properly stored. Undesired fermentation alters the paste’s chemical composition, generating off-odors, gas production, and color changes—leading to product rejection and economic losses. Traditional quality control methods can be time-consuming or require destructive sampling. Electronic noses with temperature-modulated sensors provide a fast, non-invasive approach to detect changes in volatile organic compounds (VOCs), offering a practical solution for monitoring spoilage in tomato paste.

Methods
A digital electronic nose was assembled using commercial MOX gas sensors: BME688, ENS160, SGP40, and ZMOD4410. A colour sensor (AS7341) was also included. BME688 and ENS160 allowed the software to control the hotplate temperature, while SGP40 and ZMOD4410 were modulated by adjusting the heater voltage. Sensors were exposed to a triangular temperature/voltage waveform from 200 °C to 400 °C and 3.3 V to 0.5 V, respectively.

Four sealed 2.4 kg industrial tomato paste bags were obtained from local producers. Half of each bag served as a control, while the other half was mixed with 50 ml of water and stored at 25 °C to induce fermentation.

Results
The electronic nose showed distinct response curves when sweeping the sensor temperature. Fermented samples produced different VOC profiles compared to non-fermented ones, which was evident in the curve shapes for each sensor. These differences were consistent and repeatable across all sensor types.

Conclusions
This study confirms that an electronic nose with temperature-modulated MOX sensors can effectively distinguish between fresh and fermented tomato paste. The thermal response curves provide a unique fingerprint for each condition, supporting the use of this system for quality control and spoilage detection in tomato-based products.

This study compares machine learning (ML) models, Deep Learning (DL), Distributed Random Forest (DRF), and Gradient Boosting Machines (GBMs), for predicting the consistency of apple purée, a key attribute in apple purée production. Consistency affects product quality and acceptability and can be used to regulate process settings in industrial production lines. The main objective was to model the Bostwick flow distance (cm/30s), a practical measure of purée consistency, using a combination of inline process data and the physicochemical properties of apples, and to compare the performance of the ML models. The data, collected from an industrial production line, included measurements such as pressure drop, average flow velocity, inline temperature, °Brix, pH, and color parameters (L*, a*, b*, Chroma, and Hue). Preprocessing was carried out using H2O's default settings, as the platform is fast and user-friendly. Models were trained on 75% of the dataset, with the remaining 25% used for validation. All modeling followed the platform’s default settings, except the number of trees, which was increased from 50 to 100 for both DRF and GBM. Model performance was evaluated using standard regression metrics (R², RMSE, and MAE).
GBM outperformed both DL and DRF in predictive accuracy and generalization, likely due to its lower sensitivity to multicollinearity and strong ability to model non-linear interactions. DRF gave acceptable results, though its performance was less stable, possibly due to its limitations with multicollinearity, which affected validation and learning curves. DL captured complex patterns effectively but required greater computational resources. Variable importance analysis of GBM showed that pressure difference was the most influential feature, providing meaningful insights into consistency behavior. This study highlights the importance of combining rheological knowledge with data-driven models to enable objective and adaptive consistency monitoring in food production. Additionally, it demonstrates the potential of using ML frameworks in industrial process environments.

This study explores consumer attitudes towards pre-cooked noodle consumption and its perceived health implications. A comprehensive survey was conducted with 400 participants, representing a diverse range of age groups, educational backgrounds, and family sizes across different regions of Kosovo. The primary aim of the research was to assess the relationship between noodle consumption habits and various health concerns, with a particular focus on issues such as the high sodium content, the presence of preservatives, and the potential for weight gain associated with frequent consumption. By analyzing demographic variables alongside consumption patterns, this study sought to gain a deeper understanding of how health perceptions influence consumer choices in the context of pre-cooked noodle consumption.

A total of 400 questionnaires were distributed, gathering data on demographic characteristics, consumption frequency, and health-related perceptions. The results indicate that convenience plays a major role in pre-cooked noodle consumption, with 56.8% of respondents citing time constraints as the primary reason for their choice. Despite the convenience, health concerns were prevalent, with a significant number of respondents expressing worries about high sodium content and additives. Furthermore, a majority of participants reported no existing health issues, though many were aware of potential risks, especially in relation to weight gain and high sodium intake.

These findings suggest that while pre-cooked noodles are popular due to their convenience, health concerns remain a significant factor influencing consumer behavior. This study highlights a need for healthier alternatives in the market to address these concerns.

The iron–rice premix (IRP), created by the Department of Science and Technology–Food and Nutrition Research Institute (DOST-FNRI) and distributed through licensed manufacturers, was designed to combat iron deficiency anemia in the Philippines. This study evaluated IRP production from various licensees using statistical process control (SPC) methods. The research team examined key product aspects such as kernel composition, size, bulk density, moisture, color, iron content, taste, and microbiological quality from collected samples submitted by four production facilities. SPC was implemented in two stages: Phase I established control charts to measure production consistency, while Phase II monitored for subtle variations using data from an established control. Additionally, IRP stability was tested after six months of storage, focusing on iron retention, sensory attributes, and safety.

Our findings revealed that IRP from three out of four manufacturers met the Department of Health–Food and Drug Administration (DOH-FDA) standards. Of these, only two manufacturers consistently produced IRP within statistical control, supported by high capability indices (Cp-KD > 1.33, Cp-KC > 1.25). The study results also demonstrated that IRP remained physically and chemically stable—including iron content—when kept at room temperature, maintaining quality and safety throughout the storage period. To further enhance quality assurance, it is recommended that advanced quality control measures be integrated into future technology transfer trainings.

Cocoa waste was used to develop sustainable packaging films based on pectin. The physicochemical characteristics of the films were evaluated, including microstructure and optical, wetting, mechanical, and structural properties. The colour of the films was measured in a CIE L*a*b* system using a colourimeter CR-400. The results demonstrated that increasing the concentration of cocoa waste from 0 to 50% in pectin films enhanced UV light protection. Lightness was reduced due to the addition of cocoa waste, from 82.58 in control samples to 28.58 in samples with 50% of cocoa waste, resulting in darker films. Water adsorption tests and contact angle measurements indicated changes in water vapour sorption rates, suggesting average barrier properties against moisture, which are critical for maintaining the integrity of packaged goods. The water contact angle was measured using the sessile drop technique with a goniometer and ranged from 38.35° to 73.23°. The antioxidant activity of the films was notably high, driven by the bioactive compounds in cocoa waste, providing potential for applications in food packaging where shelf-life extension is desired. However, the films displayed low mechanical resistance, limiting their use in high-stress environments unless combined with additional reinforcing materials. The tensile strength and elongation at break of the films were determined witha TA-XT2i texture analyser using the standard ASTM D882 method. Tensile strength was measured in the range of 7.28-19.14 MPa, with the highest elongation at break being 27%. Incorporation of cocoa increases oxygen and carbon dioxide permeability. In the case of oxygen, from 5.43 g/m*s*Pa to 19.52 g/m*s*Pa, and for carbon dioxide, from 9.62 g/m*s*Pa to 40.82g/m*s*Pa. This study highlights the potential of using cocoa waste as a component of pectin-based packaging films. However, further studies are recommended, including formulating the films with additional reinforcing agents or composites, which could enhance the mechanical properties.

Microbial spoilage in bread, primarily driven by its high moisture and nutrient content, significantly impacts both its quality and shelf life. This study assesses the potential of compound sourdough, fermented with Lactobacillus sanfranciscensis and Propionibacterium freudenreichii, as a natural preservative in bread. Composite sourdough was incorporated at ten different levels (5%-50%) to examine its effects on fermentation behavior, physicochemical properties, sensory attributes, staling, and microbial stability. The results indicated that with increasing sourdough incorporation, organic acid concentrations, including lactic and propionic acids, rose significantly, while pH decreased, reaching its lowest point at a 50% sourdough addition. At lower sourdough levels (5%-20%), fermentation performance improved, as evidenced by a reduction in fermentation time, lower baking loss, and an increase in specific volume and height-to-diameter ratio. However, higher sourdough levels (25%-50%) impaired fermentation due to excessive acidity, which inhibited yeast activity. Sensory evaluation revealed that moderate sourdough incorporation (5%-20%) enhanced bread texture, making it softer and more elastic, with overall higher sensory scores. In contrast, excessive sourdough levels (25%-50%) resulted in increased hardness, reduced springiness, and deteriorating taste. Additionally, appropriate sourdough levels improved bread’s storage properties by enhancing moisture retention, reducing hardness, and slowing staling. On the other hand, excessive sourdough accelerated moisture loss and staling, resulting in firmer bread. Higher sourdough ratios also contributed to improved mold inhibition and extended shelf life, with the 50% addition extending the shelf life to 15 days, although this led to a significant compromise in quality. Ultimately, the study concluded that a 20% sourdough addition strikes an optimal balance between antimicrobial efficacy and the preservation of overall bread quality. This study optimized the compound sourdough ratio to balance fermentation, bread quality, and shelf life, offering a sustainable preservation solution for industrial production.