Ultralight, hydrophobic, and reusable cattail fiber/cellulose cryogels for efficient oil spill remediation.

ABSTRACT The severe environmental and ecological problems caused by oily wastewater from industries such as petrochemicals have become a major global concern. In recent years, magnetic hydrophobic materials have become a research hotspot due to their combined magnetic responsiveness and high-efficiency oil-water separation performance. This study presents a convenient strategy: using a mechanical ball-milling method to prepare CB/Fe3O4 composite particles, which synergistically integrate hydrophobicity and magnetism on the surface of a melamine sponge, successfully fabricating the G-MS@CF material. The tunable hierarchical structure of the prepared sponge significantly enhances its water repellence. Owing to its high porosity, excellent water repellence, strong paramagnetism, and robust mechanical stability, the sponge exhibits remarkable oil-spill cleanup performance, characterized by fast oil absorption speed, high adsorption capacity, good recyclability, and convenient recovery. The adsorption capacity for high-viscosity oils can reach up to 49.5 g/g. In addition, the modified sponge can also be used to separate stable emulsions of oil/water mixtures based on its selective adsorption of oil. This study effectively addresses the key issues of insufficient synergy between magnetism and hydrophobicity, easy detachment of coatings, and difficulty in recovery in conventional materials. It provides an efficient magnetic adsorbent material for the treatment of oily wastewater.

The present study investigated the role of different processing techniques, namely soaking, roasting, blanching and germination, in modifying the techno-functional properties of kodo millet (Paspalum scrobiculatum L.) flour. Kodo millet, an underutilised yet nutritionally rich minor cereal, has gained attention because of its high dietary fibre and protein contents, bioactive compounds and low glycaemic index. However, its utilisation in food systems is limited by the presence of anti-nutritional factors and suboptimal functional properties. In this study, the impact of processing on flowability (bulk density, tapped bulk density, Hausner ratio and Carr index) and hydration-related properties (water absorption capacity, oil absorption capacity and swelling capacity) was evaluated. The results revealed that processing treatments did not significantly influence flowability parameters (p > 0.05), indicating stable powder packing behaviour across treatments. In contrast, hydration properties were significantly affected, with water absorption capacity (p = 0.0001) and swelling capacity (p = 0.0001) showing notable variation among treatments, whereas oil absorption capacity remained statistically unchanged (p > 0.05). Roasting and blanching enhanced water absorption because of structural disruption of starch-protein matrices, whereas germination significantly improved swelling behaviour through enzymatic hydrolysis and matrix loosening. Overall, processing treatments primarily enhanced hydration functionality rather than flowability, thereby improving the techno-functional performance of kodo millet flour. These modifications indicate the potential use of processed kodo millet flour in bakery products, gluten-free formulations and extruded food systems.

Instant-pounded yam flour (poundo flour) provides a convenient and time-saving alternative to the traditional yam pounding method. This study explores the optimization of processing conditions for poundo flour production from precooked sweet potato tubers, aiming to enhance its functional properties for improved quality and efficiency in food applications. Response surface methodology, incorporating a central composite rotatable design, was adopted to evaluate the effects of slice thickness (1-5 mm), precooking time (5-25 min), and drying temperature (40-80 °C) on bulk density (BD), swelling capacity (SC), water absorption capacity (WAC), oil absorption capacity (OAC), and gelatinization temperature (GT). High coefficients of determination (R2 values) were obtained, indicating strong relationships between the processing variables and response parameters. During optimization, BD, SC, and WAC were maximized, while OAC and GT were minimized to improve hydration, swelling and thickening behaviour, reduce oil retention, and lower energy requirements during cooking. The optimal processing conditions were identified as slice thickness of 4 mm, precooking time of 10 min, and drying temperature of 53.27 °C. The predicted values of BD, SC, WAC, OAC, and GT, under these conditions, were 0.930 g cm-3, 0.33 g g-1, 0.138 g g-1, 0.376 g g-1 and 63.92 °C, respectively. Experimental validation yielded corresponding values of 0.915 g cm-3, 0.34 g g-1, 0.140 g g-1, 0.370 g g-1 and 63.50 °C, with percentage errors below 3% for all responses. The close agreement between predicted and experimental results confirms the adequacy and reliability of the developed models for predicting and optimizing the functional characteristics of the poundo flour. © 2026 Society of Chemical Industry.

ABSTRACTCricket (Acheta domesticus) protein offers a sustainable solution to Indonesia's malnutrition and food security challenges, stemming from low animal protein consumption and the limited sustainability of conventional livestock systems. Despite its potential as a future protein source, cricket consumption acceptance remains low. This study aimed to investigate the impact of ProteAX enzyme concentration (E/S) and hydrolysis duration on the techno‐functional and organoleptic characteristics of cricket protein hydrolysate flour. The experimental method employed a Factorial Completely Randomized Design with ProteAX enzyme concentrations (0.5%, 1.0%, 1.5%, and 2%) and hydrolysis times (2.0, 3.5, and 5.0 h) factors. Functional properties (degree of hydrolysis, protein content, solubility, emulsifying capacity, total solids and water absorption capacity as well as oil absorption capacity) were determined. The taste, bitter aftertaste and umami organoleptic evaluation were also made. Based on the degree of hydrolysis, techno‐functional and sensory attributes, hydrolysate was achieved at 1.5% enzyme concentration for 5 h, resulting in 67.71% hydrolysis degree, low bitterness intensity (5.9 mm) and aftertaste (2.8 mm), and strong umami flavor (52.16 mm). The statistical analysis shows that enzyme concentration and hydrolysis time independently affect degree of hydrolysis and bitter taste, with no significant interaction, while aftertaste and umami taste show an interaction. This hydrolysate showed increased protein content (69.51%) and improved functional properties, including enhanced solubility (98.99%), water absorption (370.46%), oil absorption (249.35%), and emulsion stability across different pH conditions. These findings support the development of more acceptable insect‐based food products.

ABSTRACTAir jet impingement technology has attracted increasing attention in food processing because of its high heat transfer efficiency, which enables rapid heating and improved control of thermally induced chemical reactions. In the present study, frozen French fries and potato wedges were processed using a prototype air jet impingement oven integrated with an air‐frying function and systematically compared with conventional deep‐fat frying and convection oven cooking. The effects of processing temperature, air velocity, tray position, and cooking/frying time on product quality and food safety–related parameters were evaluated using response surface methodology. The investigated quality attributes included moisture content, color development, texture, oil absorption, lipid oxidation (TBARS), sensory acceptance, energy consumption, acrylamide formation, and microstructural characteristics. Compared with deep‐fat frying, air jet impingement–assisted air frying significantly reduced oil content and oil absorption in both French fries and potato wedges while maintaining acceptable textural and sensory properties. The optimum processing conditions were determined as 160°C, 15 m/s, and 15 min for French fries, and 200°C, 15 m/s, and 5 min for potato wedges. Under optimized conditions, acrylamide formation was markedly suppressed, and the acrylamide content of potato wedges remained below the limit of quantification (LOQ = 0.1 mg/kg), as determined by LC–MS/MS analysis. TBARS values and oil absorption increased with increasing air velocity and cooking/frying time; however, optimized impingement conditions minimized lipid oxidation and improved overall product quality. Under optimum air jet impingement conditions, TBARS values were maintained at low levels, reaching 1.812 mg malonaldehyde/kg product for French fries and 2.805 mg malonaldehyde/kg product for potato wedges, corresponding to approximately 43.4% and 16.3% lower lipid oxidation than deep‐fat frying, respectively. In addition, the air jet impingement oven reduced oil absorption by 36.2% in French fries and 38.8% in potato wedges, while decreasing energy consumption by approximately 80% compared with deep‐fat frying. Improved microstructural properties were also observed. Air jet impingement–assisted air frying represents a promising processing strategy for producing potato products with enhanced nutritional quality, reduced formation of harmful thermal contaminants, and improved energy efficiency within a food safety–oriented process control framework.

Mahua (Madhuca longifolia) deoiled seed cake as a sustainable protein source: Nutritional composition, antinutritional factors, protein extraction strategies, functional properties and food applications.

Increased polysaccharide molecular interaction improves foam template oil absorption behavior of egg white protein oleogel.

Bottle gourd peel is rich in dietary fiber and bioactive compounds, offering potential for functional food development. The objective of this study was to investigate how particle size influences the hydration and functional properties of bottle gourd peel powder and to evaluate its suitability in selected food applications. The effects of the particle size of bottle gourd peel powder on hydration properties are investigated. Results depicted that water holding capacity increased as particle size decreased from 600 to 425 µm, but declined further till 150 µm. The swelling capacity was found to decrease from 16.4 to 11.2 mL/g as the particle size decreased from 600 to 150 µm. The oil absorption capacity was found to be higher for the particle size of 500 µm and lower for the particle size of 425 µm. The physicochemical characteristics of dietary fiber to identify the functional groups and the crystalline structure were evaluated and reported. Sensory evaluation identified PM1 (pancake mix) and SM3 (soup mix) as the most acceptable formulations. Proximate composition for pancake mix exhibited significantly higher antioxidant activity. Overall, the study demonstrates that optimizing particle size enhances the functional performance of bottle gourd peel powder and supports its effective utilization in value-added food products.

Impact of hydrocolloids on oil absorption, oxidative stability, and textural properties of fried fish protein snacks

The present study investigates the effects of lipid removal on the physicochemical composition, color attributes, functional behavior, pasting properties, rheology, amino acid profiles, and in vitro protein digestibility of whole and defatted flours of common buckwheat, white quinoa and pearl millet. Defatting led to significant reductions in moisture (6.4%-8.9%) and fat content (78%-82%), accompanied by a notable increase in protein (19%-23%) and ash content (19%-29%) across all flour samples. Color analysis showed enhanced lightness and diminished yellowness following lipid extraction. Hydration properties, oil absorption, and foaming capacities improved upon defatting. Whole buckwheat flour exhibited the highest peak viscosity values, while whole quinoa flour displayed limited granule swelling. Rheological measurements indicated that defatting strengthened the viscoelastic properties of quinoa and buckwheat but decreased in pearl millet, reflecting grain-specific starch-protein-lipid interactions. Amino acid profiling showed notable enrichment of both essential and nonessential amino acids in defatted flours, with glutamic and aspartic acids being predominant. In vitro protein digestibility increased modestly (1.6%-2.1%) after defatting. FTIR analysis confirmed the removal of lipid-associated functional groups without altering the fundamental protein and carbohydrate structural features. The enhancement in these properties was primarily attributed to increased protein concentration and reduced lipid content, underscoring the potential of defatted pseudocereal and millet flours as stable, nutritionally enriched, and functionally versatile ingredients for developing value-added food formulations.

Highly elastic and multifunctional polyimide/Ti3C2TX Mxene composite aerogels for thermal insulation, flame retardancy and oil absorption

Extraction and characterization of protein fraction from whole chickpea (Cicer arietinum L.) flour through ultrasound assisted alkaline method.

Vacuum impregnation as a useful method to improve the technological and nutritional properties of tuber-based snacks

In this study, a novel green one-step approach is explored to create a fluffy three-dimensional (3D) electrospun nanofiber sponge. Electrospinning of polyacrylonitrile (PAN)-cellulose acetate butyrate (CAB) blend in dimethyl sulfoxide (DMSO) produced lightweight, highly porous, and hydrophobic 3D fiber sponges with an interconnected network. It is believed that the formation of the 3D architecture of the CAB/PAN is attributed to the synergistic interplay between the strong polar polymer-solvent interactions and a solvent evaporation rate, which promoted spatial expansion of fibers during electrospinning. The resulting unique 3D nanofiber sponge demonstrated an outstanding oil sorption capacity of up to 215 g.g- 1 , approximately five times higher than a conventional 2D membrane, along with rapid uptake, strong retention capacity, and excellent reusability. This environmentally friendly and sustainable approach can be upscaled to offer a compelling pathway towards next generation of high-performance sorbents for oil spill cleanup applications. • One-step blend electrospinning produces fluffy three-dimensional (3D) fiber sponges. • Strong polar interactions and solvent evaporation promote spatial fiber expansion. • 3D sponge features an excellent porosity of more than 95%. • Hydrophobic fiber sponges show superior oil absorption over two-dimensional membranes.

Investigation of synergistic modification mechanisms of cotton stalk fiber/nano-calcium carbonate composite modified asphalt

Synergetic effect of African breadfruit (Treculia africana) and carrot (Daucus carota) on the nutritional quality, antioxidant and pasting properties of hybrid yellow maize (Zea Mays) and sensory acceptability of the food

Jackfruit seeds can be valorized into jackfruit seed flour (JSF), a starch-rich plant-based ingredient with the potential to partially replace wheat flour in fried products and reduce oil uptake. This study evaluated the effects of substituting wheat flour with 5%-20% JSF on oil uptake, moisture loss, texture, microstructure, and sensory acceptability in yeast-raised doughnuts. JSF was prepared by boiling, drying, milling, and sieving, with a flour yield of 21.58%. Doughnuts containing 0%, 5%, 10%, and 20% JSF were deep-fried at 165 ± 5°C for 2min and analyzed for amylose content, fat and moisture contents, oil uptake, texture, scanning electron microscopy (SEM), attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectra, and sensory quality. JSF significantly increased amylose content from 19.17% in the control to 41.86% at 20% substitution (p < 0.05). Doughnuts containing 20% JSF showed significantly lower oil content (23.21g/100g) and oil uptake (13.37g/100g) than the control (27.01 and 17.19g/100g, respectively), together with lower moisture loss (9.75g/100g). SEM revealed a denser and less porous crust and crumb structure with increasing JSF substitution, while ATR-FTIR indicated lipid-associated bands consistent with oil retention in the starch-rich crust matrix. Hardness increased significantly at 20% JSF in both dough and doughnuts. Amylose content was negatively correlated with oil uptake (r = -0.89) and positively correlated with hardness (r = 0.94). Sensory acceptability was not significantly affected. Overall, JSF shows promise as a sustainable ingredient for producing lower-fat doughnuts with acceptable consumer quality. PRACTICAL APPLICATIONS: Jackfruit seed flour (5%-20%) significantly reduced oil uptake and final oil content in yeast-raised doughnuts, with 20% substitution giving the greatest reduction. Higher JSF substitution increased amylose content and produced a denser, less porous crust and crumb structure, which was associated with lower oil absorption. Despite increased hardness at 20% JSF, sensory acceptability was not significantly affected, suggesting good potential for reformulating lower fat doughnuts.

Comparison of the impact of potato starch and potato acetylated starch on the oil absorption of fried noodles: Insights from their physicochemical properties, microstructure, and oil distribution.

Industrial processing of grapefruit generates peel as a major by-product comprising flavedo and albedo tissues of technological and nutritional relevance. This study evaluated the effect of grapefruit flavedo powder (GFP) and grapefruit albedo powder (GAP) at incorporation levels of 3%, 6%, 9%, and 12% on the quality attributes of finger millet muffins. GFP and GAP incorporation enhanced the water and oil absorption capacities of the composite flours. Pasting profile parameters, including peak, final, and setback viscosities, were evaluated and exhibited a decreasing trend with increasing levels of GFP and GAP. Increasing GFP and GAP incorporation up to 12% reduced bake loss to 5.40% and 3.98%, respectively. Results revealed a significant (P < .05) increase in DPPH radical scavenging activity from 27.25% in the control to 43.08% and 40.88% at 12% incorporation of GFP and GAP, respectively. Similarly, ferric reducing antioxidant power, total phenolic content, and total flavonoid content also followed the increasing trend. FTIR spectra indicated the presence of functional groups associated with phenolic compounds in the fortified muffins. Scanning electron microscopy analysis revealed a heterogeneous crumb structure with smaller and irregularly distributed pores and embedded fibrous particles, suggesting disruption of the starch-protein matrix in fiber-enriched muffins. Such structural modifications are consistent with the texture profile analysis results, which showed increased hardness and reduced springiness. Color evaluation showed that increasing GFP from 3% to 12% led to lower L* values for both the crust and crumb, in contrast to GAP incorporation, where the value increased. Likewise, the a* and b* values rose for both GFP and GAP in the crust and crumb.