The effects of addition of amaranth (Amaranthus cruentus L.), quinoa (Chenopodium quinoa W.) and maca (Lepidiun meyenii W.) flours on the physicochemical and rheological properties in wheat doughs were evaluated. Composite flours were prepared with 10%, 20%, 30% and 40% additions of amaranth, quinoa or maca flours, and their physicochemical (moisture, protein content, ash content, color, particle size and falling number) and rheological (farinograph and extensograph) properties were evaluated. Addition of maca flour significantly increased the protein and ash content and reduced the brightness of the flour. With a 40% addition of maca, the composite flour also presented a higher percentage of particles with sizes ≤ 0.088 mm (up to 38.92 %). An increase in the percentage of particles with sizes ≥ 0.177 mm (up to 33.39%) was observed in amaranth composite flours. Together with the control (wheat flour), quinoa and amaranth composite flours showed higher falling number values, indicating low enzymatic activity, while with an increasing maca flour addition a significant increase in the enzymatic activity was observed (low falling number) (p < 0.001). The results of farinograph and extensograph analyses showed a significant decrease in the stability, development time, resistance, maximum resistance and extensibility of the dough and an increased tolerance index in the mixture. Also with increased flour addition all the doughs showed an increase in their percentage of water absorption. In conclusion, with the addition of amaranth and quinoa flours, doughs tended to be more plastic and short (low resistance to extension and extensibility), while they tended to be more rigid and short (high resistance to extension) with the addition of maca flour.

Brewers’ Spent Grain (BSG) is the most abundant by-product of beer production; it is rich in fiber, protein, lignin, and bioactive substances. However, this product has environmental and health risks due to its high initial moisture content and susceptibility to microbial contamination.

The objective of the work was to design a thin-layer drying process of BSG that is coupled to the lethality evaluation of a pathogenic microorganism (Bacillus cereus spores) in order to optimize the industrial treatment.

Drying experiments were conducted using BSG with a high initial water content of 76.46 % (wet basis), varying the air temperatures (75–120 °C) and thin-layer thicknesses (0.75–1.3 cm). Mathematical modeling based on water vapor diffusion and Arrhenius kinetics enabled prediction of effective moisture diffusivity and drying times. The safety criterion was a minimum of a 2-log reduction of B. cereus spores, based on thermal death time (F) calculations using literature values for D- and z-parameters. Simultaneous measurement of thermal histories, at the interphase between the bottom of the product layer and the hot surface of the dryer, allowed precise estimation of microbial lethality.

The process ensured compliance with the Argentine Food Code requirement of ≤13% final moisture (wet basis) in the product and a maximum of 10³ CFU/g of B. cereus. Under optimal conditions (such as a treatment time of 5.9 h for a 1 cm layer thickness at 100 °C), both drying targets and microbial lethality were achieved. In terms of total phenolic content (TPC) and antioxidant activity (AC), the highest values were obtained at 120 °C: the TPC was 19.8 mg GAE/g dry matter, and the ACs using DPPH and ABTS were 20.9 and 17.6 mmol trolox/g dry matter, respectively.

The proposed method provides a scientifically validated drying process for BSG, promoting its use as a functional ingredient. It represents a sustainable approach aligned with circular economy goals.

The growing consumer focus on well-being and sustainability, coupled with the widespread adoption of plant-based diets, has fueled a significant surge in the global functional drink market, which is expected to expand by USD 13.7 billion from 2024 to 2028. These types of beverages have emerged as a leading segment due to their ease of use, sensorial desirability, and capacity to vehicle bioactive compounds in relevant physiological concentrations. Today, R&D lines are being focused on formulations fortified with antioxidants, vitamins, essential amino acids, omega-3 fatty acids, prebiotics, and probiotics, with synergistic benefits in the modulation of the immune system, inflammation, or cognitive health. Quantification of these compounds is a critical stage in the design, control of quality, and compliance of functional drinks. Yet, their screening involves technical hurdles given the complexity and variability of food matrices, ranging from simple aqueous mixtures to colloidal systems or stabilized emulsions, as in the case of dairy-type beverages of vegetable origin. Moreover, it is often required to simultaneously detect multiple analytes with diverse physicochemical properties, which increases analytical difficulty. Against this backdrop, biosensors are emerging as encouraging analytical platforms that deliver high sensitivity and specificity, real-time response, and miniaturization potential for in situ solutions. In particularly, electrochemical and optical biosensors have proven to be effective in targeting key bioactive compounds in complex matrices. The latest progress in transducers based on nanotechnology and biological recognition elements like aptamers has significantly improved detection limits and operational stability. Therefore, this systematic review, conducted in accordance with PRISMA guidelines, will give an up-to-date overview of the state of the art in biosensing technologies applied to functional drinks by critically performing parameters and long-term potential for more scalable, intelligent, and affordable food analysis systems.

The development of biomaterials using eco-friendly methodologies is an important goal for researchers. Among these materials, bacterial cellulose is produced by a non-pathogenic microorganism; has the advantages of having a three-dimensional nanofibrous structure, higher purity and crystallinity than plant cellulose; is biocompatible and biodegradable; and can be combined with other biopolymers for the development of new materials. The aim of this work was to isolate cellulose-producing bacteria from kombucha, the symbiotic culture of bacteria and yeast (SCOBY); to study the production of the biopolymer in isolated culture; and to characterize it. It was possible to isolate eight strains of acetic acid bacteria, of which two were cellulose-producing, in isolated culture. The strain with the highest polymer production was identified as Novacetimonas hansenii, which was found to be capable of producing 206 mg/l of cellulose in Y3 medium after 10 days of culture at 30°C. The isolated polymer was lyophilized and characterized by FTIR, X-ray, and SEM microscopy. The crystallinity index corresponded to 81±3 %, the evaluation of the infrared spectra was performed in the mid IR range from 500 cm–1 to 4000 cm^–1 and showed peak profile characteristics corresponding to the -OH group, -CH₂ and C-O-C group at wavelengths of 3375 cm^-1, 2875 cm^-1 and 1100 cm^-1 respectively. The microscopic evaluation allowed us to observe the nanofibrillar character of its structure and calculate the diameter of nanofibers, which was around 40-120 nm. Hydrolysis using sulfuric acid and subsequent washing and sonication resulted in obtaining nanoparticles that were combined with the prebiotic polysaccharide kefiran in a 1:10 ratio to obtain cryogels. The viscoelastic characteristics were evaluated and it was observed that the loss tangent was 0,05 at 1 Hz. These cryogels have potential for the development of functional foods.

Flow microwave pasteurization (MW) is an increasingly popular technique for liquid food preservation. Due to its rapid and direct heating, it has the potential to producea better quality final product than traditional pasteurization (PT). The following is a pioneering study on the effect of MW on iridoid compounds in blue honeysuckle berry products.

The aim of the study was to determine the effect of MW (2100, 2400, 2700 and 3000 W) and PT (90°C/10 min) on the content of selected bioactive components in blue honeysuckle berry nectars of different varieties (Aurora—AUR and Indigo—IND). Quantitative and qualitative analysis of vitamin C, anthocyanins, phenolic acids and iridoids was determined by means of high-performance liquid chromatography.

AUR showed a greater decrease in vitamin C content due to preservation (18-39% for MW; 81% for PT) than for IND (9-22% for MW; 35% for PT). MW caused a decrease in the content of the sum of identified anthocyanins by 2-3% after MW preservation in AUR and an increase of 3-5% in IND; in contrast, PT caused a decrease of 15 and 11% for in AUR and IND, respectively. The sum of identified phenolic acids as a result of preservation decreased by 9-20% in AUR and by 3-10% in IND. For the sum of iridoids, the degradation change in IND was up to 5%, while in AUR, it was up to 1%. More varied relationships were observed for individual compounds as opposed to sums. Chlorogenic acid content increased in AUR by 3% and in IND by 7%, in contrast with the other phenolic acids and iridoids.

Further research is needed to optimize the parameters of microwave flow pasteurization and determine the effect on other bioactive compounds and microbial inactivation.

Mild alkali environments are a common condition during starch isolation, processing, or modification, accompanied by hydrothermal treatment, but the effect of mild alkali environments on starch properties remains inadequately studied. The objective of this research was to determine the effect of mild alkali treatment on different starch properties. Normal maize starch (NMS), waxy maize starch (WMS), normal rice starch (NRS), and waxy rice starch (WRS) were subjected to mild alkali treatment (pH 8.5, 9.9, 11.3) under two temperature–time combinations (25 °C for 1 h and 50 °C for 18 h). Their morphology, composition, crystalline structure, pasting properties, gelatinization properties, and rheological properties were determined. The results showed that mild alkali treatment induced pores on the surface of starch granules, and obvious damages occurred in waxy maize and rice starch granules. The protein and lipid contents of starch were significantly reduced by mild alkali treatment. Crystalline structure of starch was unchanged by mild alkali treatment, but the gelatinization enthalpy of waxy maize and rice starches increased with the increase in alkali intensity. The pasting viscosities and storage modulus of starch increased first and then decreased with the increase in alkali intensity. With mild alkali treatment, the consistency of normal maize and rice starch pastes increased and the flow index decreased, showing the increase in pseudoplasticity. And their yield stress and area of thixotropy ring also increased. This study showed that the mild alkali treatment reduced the starch granules' stability by removing proteins and lipids, but induced the rearrangement of amylopectin in waxy starch via ionization of hydroxy groups.

Analog rice has been developed as a promising alternative to traditional rice and a vehicle to fulfill public nutrition needs. The characteristics of analog rice, which is manufactured from various ingredients, greatly depend on the ingredients used and their ratio in the formulation. This study aims to analyze the physical and cooking properties of analog rice developed from fermented kidney bean flour (FKBF), sago, and modified cassava flour (Mocaf). Five formulations of analog rice were produced using extrusion technology, with a constant 20% Mocaf content and varying FKBF–sago ratios (30:50, 35:45, 40:40, 45:35, 50:30). These samples were then subjected to analyses to determine their physical and cooking properties, including their yield, bulk density, water absorption, color intensity (L*, a*, b*), cooking time, cooking weight, cooking loss, rehydration, and swelling power. No significant differences were found in the physical properties, including yield (69.83-82.58%), water absorption (96-109%), L (57.32-60.02), and a* values (1.86-3.08). However, bulk density (0.58–0.63 g/mL) and b* values (10.33–11.42) showed significant variation, with lower FKBF ratios (30:50 and 35:45) exhibiting higher bulk density and b* values (indicating a more yellow hue). For cooking properties, significant differences were observed in cooking time (8.16-10.52 mins) and swelling power (12.49-20.45%) among formulations with higher FKBF ratios (45:35 and 50:30), showing shorter cooking times and greater swelling power. In contrast, cooking weight (177.14-191.28%), cooking loss (26.8-29.13%), and rehydration (77.14-91.28%) did not differ significantly. The results revealed that the increasing FKBF ratio in the formulation likely contributed to higher yield, water absorption, cooking weight, rehydration, and swelling power, while lowering the color intensity (L* and b*), cooking time, and cooking loss of analog rice.

This study presents a data-driven framework that integrates eye-tracking technology with algorithmic analysis to uncover patterns in consumer attention and preference. Using yogurt packaging as a case study, we recorded the gaze behavior of 100 participants as they viewed paired images, one featuring conventional plastic film and the other a novel, brown edible film derived from microorganisms. A key methodological innovation lies in the unsupervised identification of Areas of Interest (AOIs): Instead of relying on pre-defined regions, we employed clustering algorithms (e.g., k-means with silhouette score optimization) to detect natural groupings in gaze data, enabling more objective and personalized AOI boundaries. Multiple eye-tracking metrics were analyzed, including fixation duration, saccade duration and velocity, and pupil diameter. These features were processed and modeled using a suite of machine learning classifiers, including Decision Tree, Random Forest, Gaussian Process, Multilayer Perceptron, and AdaBoost. The results demonstrated classification accuracies of up to 83% in predicting participants’ product preference based solely on visual behavior, highlighting a strong correlation between gaze dynamics and consumer decisions. Statistical comparisons also revealed significantly longer gaze durations toward the edible film, suggesting increased attention or a novelty effect. Future work should validate these findings by combining eye-tracking results with sensory evaluation methods, such as external preference mapping, and physicochemical analyses of the products to better understand how visual attention relates to sensory perception and product characteristics. The proposed approach showcases how advanced computational methods can enhance the interpretation of eye-tracking data in consumer research. Given the focus on yogurt, this methodology holds significant potential for informing sustainable packaging development, consumer segmentation, and product positioning in dairy and related food sectors. While the stimulus involved sustainable packaging, the broader contribution lies in demonstrating how machine learning and algorithmic analysis can uncover latent drivers of consumer choice from complex biometric signals.

As part of a Final Career Project in Chemical Engineering to obtain citric acid by fermentation of concentrated residual whey followed by fluidized bed drying, this presentation addresses the characterization and drying behavior of citric acid crystals. A particle size analysis of the solid (ASTM mesh sieves 3.36, 2.38, 2.0, 1.68 and 1.41 mm; 250 mm) on a 21.603 g sample, subjected to mechanical vibration for 10 min. Fractions (F_i), are the mass retained over total mass. The average diameter was determined D_sp=(∑(F_i/D_pi))^-1 , where D_pi is the average diameter per mesh. The majority fractions corresponded to D_s (mm) of 2.87 (32%) and 0.83 (24%). D_sp=1.56 mm, with an average spherical surface area of 3.84x10^-6 m² and mass of 3.32x10^-3 g per sphere. In the drying process, 21.95 g of citric acid conditioned to 5% wet base were placed in a horizontal flow tray dryer in a monolayer at 68 °C and an air velocity of 0.8 m/s, and dried until constant weight. The drying rate was defined as N_a2=367.9-3.3627×W, where (g) mass of dry solid, (m²) area exposed to drying, W(g/g) moisture on a dry basis, θ(min) drying time. The temporal variation of water mass per g dry solid (∂W/∂θ) was measured experimentally; m_s was determined by drying in a convective oven at 105 °C to constant weight. Analysis of the drying curves showed two periods: constant drying rate (N_a1 8.8 g/m²-min) and falling rate (N_a2) modelled as N_a2 =367.9-3.3627×W within the range from a critical moisture content of 0.033 g water/g dry solid to an equilibrium of 0.0091 g water/g dry solid). The citric acid crystals were approximated as sphere particles; to estimate the surface area for mass transfer and drying rate, key variables that were used in the design of the drying equipment for the scale.

Palm hearts that do not meet export quality standards are typically used as animal feed, while sambo seeds are rarely consumed and often discarded. Both are promising raw materials for the development of high value-added food products. This study aimed to develop gluten-free cookies by partially replacing oat flour and dairy fat with palm heart flour and sambo seed paste, respectively. Cookies were produced under good manufacturing practices using an all-in mixing method. The formulation included oat and palm heart flour (29.7%), sunflower and sambo seed paste (17.7%), erythritol (17%), egg (16.0%), vanilla extract (0.6%), cocoa powder (4.2%), and chocolate chips (14.8%). Response surface methodology (RSM) with a 2² factorial central composite design was employed to quantify the individual and interactive effects of the substitutes on texture (fracture strength, hardness, and gumminess), moisture, and color. Proximate composition and sensory acceptability were also determined using standardized methods. The optimized formulation achieved an overall desirability of 0.70, incorporating 19.47% palm heart flour (relative to total flours) and 40.70% sambo seed paste (relative to total fat). The product provided 14.0% protein, 30.0% fat, 6.4% crude fiber, 3.2% moisture, and 2.0% ash and exhibited a balanced texture profile (fracture strength: 0.3 N; hardness: 80 N; gumminess: 11). Sensory acceptability was moderately high (7.17/9): flavor and aroma received the highest scores, whereas color was penalized due to the greenish hue imparted by the sambo paste. A significant interaction between ingredients strongly influenced textural attributes, underscoring the importance of formulation optimization to maximize overall acceptance. These results demonstrate that agro-industrial by-products such as palm heart flour and sambo seed paste can be effectively leveraged to formulate functional, sustainable, gluten-free cookies. Further studies should address amino acid and fatty acid profiles, mineral content, and advanced sensory analysis to enhance product characteristics and increase consumer acceptance.