This study aimed to develop nutritionally enriched pasta by using tender jackfruit flour, finger millet (ragi), and durum wheat flour. The tender jackfruit was dried using a hybrid dryer at 60 °C. The pretreatments were given prior to drying for tender jackfruit slices using potassium metabisulfite (KMS), citric acid (CA), and potassium sorbate (PS) solutions at different levels, ranging from 0.1 % to 0.3%, respectively, for 5 mins. The pretreated dried jackfruit with 0.2% KMS showed better color and nutrient retention. The dried jackfruit slices were subjected to comminution and sieved through a 60-mesh sieve with a particle size range of 180 µm to 250 µm to obtain fine flour for suitable pasta formulation. A Central Composite Design under Response Surface Methodology was employed to optimize the formulation for the preparation of pasta by considering dependent parameters like cooking quality and sensory attributes. The optimized level was found to be X_1, ender jackfruit flour 5g, X_2, ragi flour 25g, and X_3, durum wheat flour 75g, which resulted in pasta with desirable pr acceptable qualities: a cooked weight of 23.71 g, minimal cooking loss (9.2%), high water absorption (128.57%), and high overall acceptability (7.78). In comparison to the control, the optimized pasta exhibited enhanced fiber, antioxidants (68.41% DPPH), phenolic content (312.6 mg GAE/100g), and vitamin C (10.36 mg/100g). The findings of this study emphasized jackfruit and millet as a functional ingredient in contributing to value-added, health-oriented pasta with improved nutritional and sensory attributes.

Gluten-free foods are on the rise due to healthier lifestyle choices. Therefore, it is necessary to diversify the development of these types of foods based on alternatives that incorporate nutritious raw materials, such as flours derived from legumes, pseudocereals, and oilseeds. However, given the technological limitations of gluten-free matrices, it is important to improve the functionality of ingredients through processes such as pregelatinization. Therefore, the objective of this research was to evaluate the effect of incorporating pregelatinized rice flours (PRF) and yellow pea flours (PYPF) into a gluten-free pasta base formulation made only with nativerice, buckwheat, yellow pea floura, and chia expeller in a 40:32:18:10 ratio, respectively. To optimize the mix, a simplex-lattice design was used, replacing native rice and pea flours with their respective pregelatinized flours in ranges from 0 to 100%, keeping the proportion of the remaining ingredients fixed. Nine pasta formulations were prepared, and their quality was determined by analyzing hardness, optimal cooking time (TOC), water absorption, solids loss during cooking, and acidity. Analysis of variance (ANOVA) and regression models showed that hardness and TOC fit significantly (p<0.05) to a quadratic model (R2=87.29; R2=74.44, respectively), indicating a relevant influence of the pregelatinized flours. No significant effects were found for acidity, water absorption, and solids loss. These results demonstrate the importance of studying the appropriate combination of ingredients to optimize properties that determine the final quality of a food product.

Fruits are highly nutritious due to their antioxidant content (phenolic). However, their utilization is limited because they are highly perishable and stationary. Therefore, the search for technologies that extend shelf life while preserving the quality attributes of fresh produce is of interest. The objective was to preserve diced apples by freeze-drying and hot air drying, comparing the effects of these technologies on phenolics and antioxidant activity. Red Delicious apple samples were cut into cubes (1.2 cm) and then dried in an air convection oven at 80°C and freeze-dried (-50°C, 26 Pa) to obtain a moisture content of 25% (wet basis). Dehydrated apples were evaluated for total phenol content (Folin–Ciocalteu) and antioxidant activity (ABTS). Additionally, rehydration capacity in distilled water and color parameters (L, a, b) were evaluated using image analysis software (ImageJ). Total phenol and antioxidant activity values ​​were significantly higher (p≤0.05) in the hot air-dried samples, which could be attributed to the formation of Maillard reaction compounds that interact with the Folin–Ciocalteu reagent, resulting in an overestimation of total phenol content. These compounds also possess antioxidant activity. The apples had an initial moisture content of 85.32±0.31%. After drying, the moisture content decreased to 25%, with durations of 2 and 24 hours for hot air drying and freeze-drying, respectively. After rehydration, the diced apples dried by hot air reached a moisture content of 72.18±0.01% in 80 minutes, while the freeze-dried apples rehydrated to 85.21±0.68% in 5 minutes. The color parameters L and a were significantly influenced (p<0.05) by the drying method, with the hot air-dried sample exhibiting the lowest luminosity and greatest redness due to browning reactions. While both methods allow for preserving diced apples, freeze-drying requires a higher investment cost and long processing times. However, it is the most appropriate option for preserving the quality in terms of the final product's appearance.

Peanuts, a widely cultivated crop in the Philippines, are susceptible to oxidative rancidity due to its high fat content. Antioxidants are commonly applied to inhibit oxidation in peanuts. This study assessed the effectiveness of adding Portulaca oleracea extract to roasted peanuts to control oxidative rancidity. The Portulaca olerecea extract, known for its antioxidant and omega-3 content, was evaluated for its pH (4.6), total soluble solids (56°Bx), and color (yellow brown). Different concentrations of the extract (10%, 15%, and 20%) were incorporated into roasted peanuts. For a two-week storage period, rancidity indices such as moisture content, peroxide value, and free fatty acid were measured. Roasted peanuts with 10% P. olerecea extract exhibited the lowest moisture content of 1.49-1.53%, while the control group has the highest moisture content of 2.42-3.89% for 2-week storage. In contrast, in terms of peroxide value, the control group had the lowest peroxide value (0.19-0.45 meq/kg) followed by roasted peanuts with 20% P. olerecea extract (0.19-0.54meq/kg). The same was observed for free fatty acid, with the control group exhibiting the lowest %FFA of 1.08-1.35% oleic acid, followed by the sample with 20% P. olerecea extract (1.09-1.35%), all exceeding the CODEX standards of 1.0%. All samples of roasted peanuts with P. oleracea showed a result of 10 cfu/g for the total plate count, less than 10 cfu/g for E.coli, a total coliform count less than 10 cfu/g, and a yeast count and mold count less than 10 cfu/g, and S. aureus showed less than 10 cfu/g, which passed FDA standards. Furthermore, a sensory evaluation with 96 panelists was conducted after thirty-eight days of storage, favoring the roasted peanuts with 10% P. oleracea extract where an off flavor was not detected. Further research is recommended to explore the potential of Portulaca oleracea as a food antioxidant comprehensively in longer storage periods.

Argentina’s extensive coastline harbors diverse macroalgae, with the red seaweed (Rhodophyceae) Pyropia columbina being particularly prominent in Patagonia. Seaweed composition varies with environmental and processing conditions. It is known to contain proteins, fiber, vitamins, minerals, and relatively low lipid content. In recent years, seaweed has also been studied due to its content of phenolic compounds, which can be harnessed as antioxidants for potential nutraceutical applications and the prevention of chronic diseases. Different extraction methods can be used for this purpose, among which pressurized liquid extraction (PLE) stands out as a greener option. The aim of this study was to determine the optimal extraction conditions through PLE using ethanol–water mixtures for seaweed Pyropia columbina, with a focus on its antioxidant activity. Extraction was performed at varying ethanol concentrations (50–100%) and temperatures (100–140°C). Extraction yield (%/g), total phenolic content (TPC) using the Folin–Ciocalteu method (mg GAE/g), and radical scavenging activity via the ABTS assay (mg TEAC/g) were determined. Optimal conditions were assessed through the application of Expert Design (ED) methodology. Extraction yield varied across conditions, ranging from 4.3% (100% EtOH, 100°C) to 70.9% (50% EtOH, 140°C). Regarding TPC and ABTS, 100% Ethanol at 140°C was the sample with the highest values (20.25±1.33 mg GAE/g and 151.55±5.24 mg TEAC/g) (∝<0.05). Using ED, optimal conditions were 94% Ethanol at 140°C for TPC (0.98 desirability) and 73% at 140°C for TEAC (0.94 desirability). To optimize both parameters, final conditions were set at 83.5% EtOH and 140°C. A new extract with 41.8% yield, 18.24±1.79 mg GAE/g, and 141.21 ± 6.97 mg TEAC/g was obtained. Model validation confirmed the predicted values, supporting optimal conditions for antioxidant extraction from Pyropia columbina via PLE with satisfactory yield.

Baijiu is globally recognized as one of the most prestigious distilled spirits. The traditional blending of baijiu plays a pivotal role in developing its unique flavor profile and overall quality. The complex flavor matrix of baijiu comprises both volatile compounds and non-volatile compounds. Volatile compounds primarily define aromatic perception, and non-volatile compounds significantly contribute to palate structure and overall body integration. Researchers have studied more on volatile compounds in baijiu and lack of studies on non-volatile compounds. Notably, systematic comparative analyses of non-volatile compounds dynamics across baijiu have remained conspicuously absent. To address this knowledge gap, non-targeted metabolomics were employed to analyze the non-volatile compounds in various baijiu samples using ultra-high performance liquid chromatography combined with electrospray ionization–triple quadrupole linear ion trap–MS/MS (UPLC–ESI–Q TRAP–MS/MS), and a total of 861 non-volatile compounds were identified. Based on differential metabolite analysis, Kyoto Encyclopedia of Genes and Genomes pathway enrichment analysis, and machine learning, the differences between the base samples and the commercial baijiu were explored, in addition to 7 pathways and 23 metabolic pathway markers that were found to be relevant to the formation of baijiu metabolites. By bridging traditional artistry with systems metabolomics, this study not only advances our understanding of the traditional blending process but also offers novel molecular targets for optimizing quality control in modern baijiu production.

Introduction
Bottled mineral water is widely consumed globally, exceeding 400 billion liters annually. Its popularity stems from dietary preferences, health concerns, and limited access to potable tap water in some regions. Ensuring the quality and proper classification of bottled waters is crucial to meet regulatory standards and consumer expectations. In this context, electronic tongues offer a cost-effective solution for monitoring and classifying mineral waters based on their electrochemical signatures.

Methods
A portable electronic tongue system, developed by the Perception and Intelligent Systems Research Group at the University of Extremadura, was used. Cyclic voltammetry was performed with a potential sweep from –1000 mV to 1000 mV at 1 V/s using gold screen-printed electrodes. Five commercial mineral water brands were analyzed. For each brand, three bottles were selected, and five replicates were recorded per bottle to obtain representative voltammograms.

The resulting data matrix was evaluated using mean squared error (MSE) to assess repeatability across bottles. Principal Component Analysis (PCA) was applied for dimensionality reduction, and a multilayer perceptron neural network was used for classification.

Results
Low MSE values indicated high repeatability across bottles from the same brand. PCA showed clear clustering by brand, with PC1 strongly correlating with mineralization levels. A single-layer perceptron with eight neurons, trained using the first 20 principal components, achieved 100% classification accuracy across the five brands.

Conclusions
The electronic tongue designed based on a single, non-selective electrode type demonstrated reliable discrimination between bottled mineral water brands. PCA confirmed a strong relationship between electrochemical response and mineralization level. This approach simplifies the traditional multi-electrode setup and presents a low-cost, robust solution and an alternative to commercial electronic tongues/potentiostats for quality control and regulatory compliance in the bottled water industry.

White chocolate mass was supplemented with lyophilized aerial parts of some medicinal herbs: dandelion (Teraxacum officinale), St. John’s Wort (Hypericum perforatum), elderberry (Sambucus nigra L.) and acacia (Robinia pseudoacacia L.), harvested from the spontaneous flora of Romania. These were transformed into powders rich in phenolic compounds, with powerful antioxidant activity and other biological functions, which might exert a positive impact on the health of consumers. The physicochemical properties of the chocolate bars, color attributes (L, a*, b*, whiteness index and ΔE), and total ash and water content have been established, along with the total content of polyphenols (measured on the methanolic extracts spectrophotometrically with a UV-VIS 1700 Shimadzu at 750 nm) and antioxidant potential (DPPH method). The flow behavior of the white chocolate mass enriched with powders was assessed at 40ºC with an Anton Paar MCR 302 rheometer by applying shear rates from 0.1 ^s-1 to 100 ^s-1. The samples exhibited increased values of viscosity, compared to the white chocolate mass. Most of the samples registered low values of ΔE, meaning there are small differences in color in comparison to the reference. In terms of water content, all of the samples fell below the recommendation of SR 2213/4:2007 (<2–3 g/100g). Total ash content varied between 1.39±0.06 and 1.31±0.10%. All samples exhibited high TPC and an antioxidant potential between 20.6 and 5.57 RSA %DPPH inhibited. Novel assortments of chocolates were developed, which, despite fortification with only 1% of herbal compounds, presented increased biological properties, without major effects on the physico-chemical properties.

Polysaccharides have gained attention from researchers due to their various therapeutic and biological advantages; hence, various sources are being explored. Oats were chosen in this study to be an efficacious and economical source of dietary fiber (DF). Oats are mostly used for livestock and poultry feed and thus has a low utilization rate and low added value. In this study, dietary fiber was extracted by sonication with extraction conditions optimized using the response surface methodology (RSM). Three factors including time, temperature, and amplitude were taken at three levels. The optimal extraction conditions were found to be 14.65 min for time, 24.23°C for temperature, and 76.51% for amplitude. Under these optimal conditions (as shown in Figure 5), the observed values for yield, TDF, SDF, and IDF were 34.267 g, 14.6882 g, 4.0731 g, and 10.6241 g, respectively. X-ray diffraction analysis indicated maximum crystallinity due to the acoustic effect of the sonication process. Scanning electron microscopy showed a loose porous network structure. Fourier-transform infrared spectroscopy of DF showed characteristic absorption peaks at 3620.39 cm^-1, 3450.65 cm^-1, 2914.44 cm^-1, 1720.5 cm^-1 , 1519.91 cm^-1 1438.9 cm^-1 , 1249.87 cm^-1, and 1022.27 cm^-1, , while the infrared spectrum showed characteristic absorption peaks at 3450.65 cm^-1 , 3450.65 cm^-1, 2914.44 cm^-1, 1720.5 cm^-1 , 1519.91 cm^-1 1438.9 cm^-1 , 1249.87 cm^-1, and 1022.27 cm^-1, which is consistent with the structure of cellulose polysaccharide. Differential scanning calorimetry analysis showed that there were three exothermic peaks at 240–310 °C, 320–350 °C, and 440–460 °C, which may represent the pyrolysis peaks of hemicellulose, cellulose, and lignin, respectively, indicating that DF had good thermal stability. The results indicate that the oat DF can be used for the production of dietary fber products and health-care products.

Brazil is recognized for its strong agricultural and agro-industrial sectors. While this production system plays a key role in the national economy, it also contributes significantly to the generation of agri-food waste and presents environmental and socioeconomic challenges. Among the various agri-food chains with potential for waste valorization, cassava (Manihot esculenta Crantz) processing stands out, as its peels and other non-edible fractions are often underutilized. In response to this issue, the adoption of circular economy practices emerges as an effective strategy. This study aimed to explore technological solutions to reduce waste and utilize biopolymeric matrices as raw materials for biodegradable packaging. Specifically, we investigated the biodegradation behavior of films produced from by-products of Cacau Branca cassava processing under controlled environmental conditions. Biodegradable films F1, F2, F3, F4, and F5 were formulated with 0%, 20%, 50%, 80%, and 100% cassava peel flour, respectively. These films were placed in containers filled with alternating layers of vegetable soil and subjected to intermittent wetting to simulate natural biodegradation conditions in soil. Biodegradation was assessed through visual inspection and gravimetric analysis. After 15 days, visible signs of degradation were observed, including color changes and loss of mechanical integrity. The materials exhibited partial mass reductions of 84.90%, 77.57%, 71.73%, 70.78%, and 71.44% for formulations F1 through F5, respectively. Data followed a normal distribution, and significant differences were found among formulations (p < 0.05). F1 exhibited the greatest mass reduction, followed by F2. Formulations F3, F4, and F5 showed statistically equivalent degradation behavior. These results demonstrate that the evaluated films have promising biodegradability under simulated natural conditions and support the potential use of Cacau Branca cassava peel flour in the development of biodegradable packaging materials.