Food Processing Industry Research Articles

Bioconversion of Food Wastes and By-products to Value-added Products: A Comprehensive Review

Food processing industries are considered to be rapidly expanding sectors due to the increase in the need for food to prevent hunger and the need for nourishing food to support the development of a healthy country. Nowadays, around one-third of the fresh crop is squandered during the food processing chain and is dumped in landfills and the ocean. According to an FAO report, 805 million people worldwide suffer from hunger, yet in 2020, the globe threw away 126 million tons of food waste. High amounts of waste and by products are produced during the manufacturing and processing of food in developing nations, which has a detrimental effect on the environment and is very expensive. It is crucial to turn these food wastes and byproducts into value-added goods for social, environmental, and economic reasons. The 3Rs—Reduce, Reuse, and Recycle—should be adhered to in order to address the problem of food waste in the food sector. Nonetheless, there is a good chance that these biomaterials will be used to create food additives, reducing poverty and malnutrition in the underdeveloped nations where they are generated. Beneficial substances including proteins, fats, carbohydrates, micronutrients, bioactive substances, and dietary fibers can be found in abundance in many of these biomaterials. First, this overview provides brief information on the production of different types of wastes from different processing sectors. Second, the several strategies for managing food waste sustainably as well as the difficulties in implementing these strategies are covered in length here. This review, is an assortment of information pertaining to the recovery of several value-added byproducts, such as biofuel generation, dietary fibers, phytochemicals, bio-preservatives, colorants, and bioactive compounds.

Impact of participative leadership and hierarchical organizational culture on performance in Oman's food processing industry

This study investigates the complex interaction between organizational culture, employee engagement, leadership styles, and overall performance in Oman's Food Processing Sector, with a specific focus on the State-owned Oman Food Investment Holding Company (OFIC). A uniform questionnaire is distributed to 2,394 OFIC personnel across different divisions. Statistical analyses indicate that there are relationships at the organizational level. Specifically, participative leadership has a significant positive effect on performance (β = 0.144, p = 0.004). Additionally, a hierarchical corporate culture improves effectiveness (β = 0.555, p < 0.001) and also influences the connection between participative leadership and performance (β = -0.413, p < 0.001). Employee engagement does not play a role in moderating the relationship between participatory leadership and performance. The report highlights the importance of customized leadership and cultural strategies to maximize success in Oman's food business, with a focus on particular suggestions for improving organizations.

The Design of Fiber Optical Sensor for the detection of Anthocyanin level in Blueberry

Blueberries' freshness, maturity, and nutritional worth can only be determined by their anthocyanin concentration. Known for its antioxidant qualities, anthocyanins are the pigments that give blueberries red, purple, and blue hues. Conventional techniques, such as spectrophotometry and high-performance liquid chromatography (HPLC), are very accurate yet costly, time-consuming, and destructive when used to measure anthocyanin quantities. Conversely, fiber optic sensors (FOS) use the absorption characteristics of visible light, namely in the 520-580 nm range, to provide a real-time, invasive option for anthocyanin detection. The main goal of this study is to simulate and create a fiber optic sensor to assess the amount of anthocyanins in crushed blueberries. A smashed Blueberry was used to simulate the transmission and absorption of light. This technique for quick and accurate anthocyanin measurement by simulating light propagation and absorption in crushed Blueberry samples and designing an ideal fiber optic setup. To construct the sensor, the right materials must be chosen, the system must be calibrated with different levels of anthocyanin concentrations, and FOS and laboratory testing must confirm its functionality. According to the results, fiber optic sensors have great promise for use in precision farming and quality control settings in the agricultural and food processing industries.

Role of Enzymes in Food Processing

Enzymes are very important in the food industry because they naturally speed up and improve various processes. They are used in many areas, including baking, dairy, brewing, and the processing of fruits and vegetables. Enzymes help make food products better in quality, longer-lasting, more stable, and tastier. In baking, enzymes like amylases, proteases, and lipases are essential. Amylases turn starches into sugars, which feed the yeast and help the dough rise more effectively. Proteases change gluten, making the dough easier to work with. Lipases improve the texture and softness of the bread, helping it stay fresh for a longer time. In dairy processing, enzymes such as rennet and lactase are crucial. Rennet is a mix of enzymes used in cheese-making to coagulate milk, which leads to the creation of curds and whey. Lactase breaks down lactose into glucose and galactose, making dairy products suitable for people who are lactose intolerant. These enzymatic actions not only improve the nutritional value of dairy products but also enhance their digestibility and flavouring, in the brewing industry, enzymes like amylases, proteases, and glucanases are used to convert starches into fermented sugars, break down proteins for better clarity, and lower viscosity. These enzymes help with efficient fermentation, resulting in higher alcohol yields and better beer quality. Additionally, β-glucanase helps break down β-glucans, which can cause problems during filtration, thus improving the overall brewing process. When it comes to processing fruits and vegetables, enzymes such as pectinases, cellulases, and hemicelluloses play important roles. Pectinases break down pectin, a key component of plant cell walls, leading to clearer juices and more efficient juice extraction. Cellulases and hemicelluloses further assist by breaking down cell walls, which helps release valuable nutrients and improves the texture of the processed products. Enzymes are essential in the food processing industry, providing numerous benefits such as better product quality, longer shelf life, increased nutritional value, and greater efficiency in production. Their ability to work under mild conditions, along with their specificity and biodegradability, makes them ideal for sustainable food production. Continuous research and the development of new enzymes and their applications will keep transforming the industry, leading to healthier, safer, and more sustainable food products.

A multivariate study on the effect of 3D printing parameters on the printability of gluten-free composite dough.

The advancement of three-dimensional (3D) food printing technology is significantly influencing the food processing industry. The present study utilized extrusion 3D printing to create a gluten-free dough composed of little millet flour (LMF), amaranth seed flour (ASF) and curry leaf flour (CLF). The primary objective was to elucidate the effects of various extrusion-based 3D printing conditions, including extruder nozzle diameter (ND), extrusion rate (ER), print speed (PS) and layer height (LH) on the printability parameters of the dough. In this study, three formulations of composite dough were prepared (i.e., S1, S2 and S3) by varying LMF, ASF and CLF compositions; among which S1 composite (LMF:ASF:CLF::30:60:10 w/w) was found to have comparable viscoelastic properties with the wheat dough. Central composite design (CCD) was selected with 30 experimental runs and 3D dough samples were printed using S1 composite by varying ND, ER, PS and LH. Principal component analysis of the printed samples accounted for 82.75% of variability and classified the samples into three confidence ellipses. From the results of the CCD model, four solution parameters in terms of ND:ER:PS:LH::mm: pulse μL-1:mm s-1:%, namely, P1 (1.8:115:8:70), P2 (1.6:115:7.8:65), P3 (2:100:7.8:55) and P4 (2:105:6.2:75), with high desirability value (> 0.85) were selected for sample 3D printing and post-baking analysis. The P1 sample was found to have least print deformations, highest print fidelity (85.66%), and lowest hardness (55.95 N) and fracturability (39.66 N) values, and hence was selected as optimized product. The present study provides parametric solutions for efficient 3D printing of gluten-free composite dough, aligning with the increasing dietary preferences and demand of novel functional customized foods. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Numerical study of unsteady thin film flow of power-law tetra hybrid nanofluid with velocity slip effect over a stretching sheet using sodium alginate as base fluid

This study examines the influence of power-law nanofluid flow and velocity slip on the heat transfer performance of tetrahybrid nanofluids over a stretching sheet, with the objective of enhancing thermal efficiency in industrial applications. The tetrahybrid nanofluids, consisting of Al2O3\\documentclass[12pt]{minimal} \\usepackage{amsmath} \\usepackage{wasysym} \\usepackage{amsfonts} \\usepackage{amssymb} \\usepackage{amsbsy} \\usepackage{mathrsfs} \\usepackage{upgreek} \\setlength{\\oddsidemargin}{-69pt} \\begin{document}$$Al_2O_3$$\\end{document}, TiO2\\documentclass[12pt]{minimal} \\usepackage{amsmath} \\usepackage{wasysym} \\usepackage{amsfonts} \\usepackage{amssymb} \\usepackage{amsbsy} \\usepackage{mathrsfs} \\usepackage{upgreek} \\setlength{\\oddsidemargin}{-69pt} \\begin{document}$$TiO_2$$\\end{document}, Cu, and Fe3O4\\documentclass[12pt]{minimal} \\usepackage{amsmath} \\usepackage{wasysym} \\usepackage{amsfonts} \\usepackage{amssymb} \\usepackage{amsbsy} \\usepackage{mathrsfs} \\usepackage{upgreek} \\setlength{\\oddsidemargin}{-69pt} \\begin{document}$$Fe_3O_4$$\\end{document} nanoparticles suspended in a sodium alginate base fluid, represent a novel combination of materials whose collective thermal properties have not been extensively studied. The performance of these tetrahybrid nanofluids is compared to that of hybrid and tri-hybrid nanofluids to evaluate their relative heat transfer capabilities. The boundary layer equations are solved using MATLAB’s bvp4c solver, applying similarity transformations to investigate temperature and velocity profiles under varying parameter conditions. The results indicate that tetrahybrid nanofluids significantly enhance heat transfer rates compared to standard nanofluids, with improvements of 7.43%, 6.27%, and 5.35% over hybrid and tri-hybrid nanofluids, respectively. Furthermore, the analysis reveals that velocity profiles intersect at a specific point, and as the velocity slip parameter increases, the profiles move further away from the stretching sheet. Key factors, such as the Prandtl number, power-law index, slip parameter, magnetic field, and Reynolds number, are also examined for their effects on flow and thermal behavior. The key innovation of this research lies in the introduction of tetrahybrid nanofluids as an advanced medium for heat transfer, providing superior thermal efficiency compared to previously studied nanofluids. This study not only builds upon existing research but also provides new computational insights into the potential applications of tetrahybrid nanofluids in areas like food processing and other industries requiring effective thermal management.

Kinerja UMKM Berbasis Modal Intelektual, Dukungan Pemerintah dan Keunggulan Bersaing: Survei pada Industri Pengolahan Makanan dan Minuman di Jawa Barat

This study was conducted to determine the effect of intellectual capital and government support on competitive advantage and its implications on the performance of MSMEs in the food and beverage processing industry in West Java. In a sample of 250 MSMEs, this study used Structural Equation Modeling - Partial Least Squares (SEM-PLS) version 3 to analyze the data. The results showed that intellectual capital and government support significantly increased competitive advantage, which positively affected MSME performance. Intellectual capital also directly affected MSME performance, with government support showing an indirect effect through competitive advantage. These findings emphasize the importance of leveraging intellectual capital and accessing government support to improve the industry's competitive advantage and overall MSME performance.

Trade policy and global value chain participation: evidence from Indian food processing industry

Trade policy and global value chain participation: evidence from Indian food processing industry

Synthesis, fabrication and tribo-mechanical studies of microcapsules filled and Al2O3/glass fibre reinforced UHMWPE based self-lubricating and self-healing composites

Development of composites containing both self-lubricating and self-healing (SLSH) characteristics is a nascent area of research for applications where direct lubrication is discouraged such as marine, textile, and food processing industries. For instance, SLSH composites may enhance the longevity of propeller shafts, bearings, and other dynamic components in such applications. The present work focuses on the synthesis of microcapsules with molybdenum disulfide (MoS2) as a core and polysulfone as a shell material, using the solvent evaporation method. The composites were fabricated by blending synthesized microcapsules in ultra-high molecular weight polyethylene (UHMWPE) matrix via injection moulding technique. Aluminum oxide (Al2O3) nanoparticles (3–12 wt.%) and glass fibres (10 wt.%) were also used as reinforcements. Flexural and tensile tests of the fabricated composites were conducted to evaluate their mechanical properties. Tribological behaviour was also investigated using a pin-on-disc tribometer. The polymer composites with a constant dose of 10 wt.% glass fibre and 5 wt.% microcapsules along with 6 wt.% Al2O3 exhibit the best performance. The maximum reductions in wear rate and coefficient of friction (COF) are 45.28% and 54.47%, respectively, as compared to the base matrix. Moreover, flexural and tensile strength increased by 43.55% and 39.77%, respectively. The worn surfaces exhibited fractured microcapsules which acted as SLSH agents, due to the high thermal stability of the polysulfone shell and release of the solid core. Various analytical tools, including optical microscopy, scanning electron microscopy (SEM), energy dispersive spectroscopy (EDS), Fourier-transform infrared spectroscopy (FTIR), and thermogravimetric analysis (TGA), are employed in this study.

Methyl Paraben Affects Porcine Oocyte Maturation Through Mitochondrial Dysfunction.

Parabens are widely used in various industries, which are including chemical, pharmaceutical, food, cosmetic, and plastic processing industries. Among these, methyl paraben (MP) serves as an antimicrobial preservative in processed foods, pharmaceuticals, and cosmetics, and it is particularly detected in baby care products. Studies indicate that MP functions as an endocrine-disrupting compound with estrogenic properties, negatively affecting mitochondrial bioenergetics and antioxidant activity in testicular germ cells. However, limited information exists regarding studies on the effects of MP in oocytes. The aim of this study was to investigate the specific mechanism and the toxic effects of MP during oocyte maturation cultured in vitro using a porcine oocyte model. The results indicated that MP (50 μM) inhibited oocyte expansion, significantly reducing the expression of expansion-related genes MAPK1 and ERK1, and decreased the first polar body extrusion significantly as well. ATP levels decreased, reactive oxygen species (ROS) levels remained unchanged, and glutathione (GSH) levels decreased significantly, resulting in an elevated ROS/GSH ratio. The expression of antioxidant genes SOD1 and GPX was significantly decreased. Additionally, a significant decrease in levels of mitochondrial production and biosynthesis protein PGC1α+β, whereas levels of antioxidant-related protein Nrf2 and related gene expression were significantly increased. Autophagy protein LC3B and gene expression significantly decreased, and apoptosis assay indicated a significant increase in levels of caspase3 protein and apoptosis-related genes. These results demonstrated the negative effect of MP on oocyte maturation. In conclusion, our findings indicate that MP disrupts redox balance and induces mitochondrial dysfunction during meiosis in porcine oocytes, resulting in the inhibition of meiotic progression. The present study reveals the mechanism underlying the effects of methyl para-hydroxybenzoate on oocyte maturation.

Identifying sustainable foods from among those culturally acceptable by Portuguese children and adolescents (3–17 years old)

Promoting sustainable diets requires identifying those foods that balance nutritional quality, environmental impact, and cost, and taking cultural preferences into account. However, research on the sustainability of dietary habits in non-adult populations are limited. This cross-sectional study aims to investigate the relationship between different sustainability indicators and identify sustainable foods among those culturally acceptable by Portuguese children and adolescents. Dietary intake of 521 children and 633 adolescents was determined using food-diaries and 24-h recalls, respectively. Nutritional, environmental, and economic indicators were assessed for each food item identified as culturally acceptable among Portuguese children and adolescents. Spearman correlations were computed to assess the relationship between sustainability indicators. A sustainability score (0–3) was calculated to identify the most sustainable foods. Nutritional quality was positively correlated with greenhouse gas emissions and cost and inversely correlated with food industrial processing. Only around 10% of foods received a maximum sustainability score, namely fresh and processed vegetables, fresh fruit and fruit jars, legumes, pasta, rice and other grains, potatoes and other starchy tubers, natural and 100% fruit juices, and nectars. Overall, the most nutritious foods tend to have a higher environmental impact and cost, and few food options are simultaneously nutrient-rich, environmentally friendly and affordable.

Structural Insights into Cold-Active Lipase from Glaciozyma antarctica PI12: Alphafold2 Prediction and Molecular Dynamics Simulation.

Cold-active enzymes have recently gained popularity because of their high activity at lower temperatures than their mesophilic and thermophilic counterparts, enabling them to withstand harsh reaction conditions and enhance industrial processes. Cold-active lipases are enzymes produced by psychrophiles that live and thrive in extremely cold conditions. Cold-active lipase applications are now growing in the detergency, synthesis of fine chemicals, food processing, bioremediation, and pharmaceutical industries. The cold adaptation mechanisms exhibited by these enzymes are yet to be fully understood. Using phylogenetic analysis, and advanced deep learning-based protein structure prediction tool Alphafold2, we identified an evolutionary processes in which a conserved cold-active-like motif is presence in a distinct subclade of the tree and further predicted and simulated the three-dimensional structure of a putative cold-active lipase with the cold active motif, Glalip03, from Glaciozyma antarctica PI12. Molecular dynamics at low temperatures have revealed global stability over a wide range of temperatures, flexibility, and the ability to cope with changes in water and solvent entropy. Therefore, the knowledge we uncover here will be crucial for future research into how these low-temperature-adapted enzymes maintain their overall flexibility and function at lower temperatures.

CNN-LSTM-Based Nonlinear Model Predictive Controller for Temperature Trajectory Tracking in a Batch Reactor.

Batch reactors are type of chemical reactors, where the reactants are loaded to process for a defined batch time and the products are removed after the polymerization reaction completion. Specialty chemicals and food processing industries widely use BRs due to their versatility and suitability for handling small- to medium-scale production, complex reactions, and varying reaction conditions. This article employs a CNN-LSTM-based nonlinear model predictive controller (NMPC) to effectively track the temperature profile of a BR. This model offers significant advantages in NMPC by leveraging convolutional neural networks (CNNs) to capture spatial features and long short-term memory (LSTM) networks to manage temporal dependencies, thus enhancing prediction accuracy and control performance. The approach involves training the CNN-LSTM model using input and output data obtained from open-loop experimentation with the BR. This model evaluates the goal of optimizing the coolant flow rate while managing the heat generated by the exothermic reaction within the reactor. Additionally, a heuristic method incorporating a sigmoidal weighting functions are utilized to improve the computational efficiency of the model. The successful implementation of this CNN-LSTM-based NMPC model demonstrates its potential for large-scale usage in industrial applications. By providing accurate temperature predictions and optimizing control actions, this approach can enhance process efficiency, reduce energy consumption, and improve safety in various pharmaceutical industries.

Threats to youth from cannabis industry and profits: NIDA

Nora Volkow, M.D., director of the National Institute on Drug Abuse (NIDA), called out the profit‐driven cannabis, tobacco, gambling, social media, and processed food industries for their harms to youth. She had some choice words for commercial interests involved in the addiction field in a Sept. 26 blog. Preying on the vulnerable — with drugs, social media, gambling, processed food, and other addictive products — is something she knows how to zone in on as an evil.

A systematic methodology for selecting optimal technology for waste heat utilization in food processing industry

Utilizing waste heat that is rejected from thermal processes can greatly enhance the industry's energy balance. Identifying potential waste heat sources in the food and beverage processing industry and making estimations for their possible utilization can be an extremely challenging undertaking. To determine waste heat potentials in the food processing industry and to select an optimal technology for its utilization a novel systematic methodology based on the comprehensive energy audit and mathematical optimization has been developed. The developed mixed integer nonlinear programming model incorporates all novel and the most commonly employed technologies to utilize waste heat.The developed systematic methodology is tested on a case study, of a milk and dairy production facility. Obtained results have shown that up to 53 % of the available waste heat can be used in the scenario of limited investment costs. Otherwise, in the scenario when investment costs are not set as a limitation, 75 % of waste heat can be used, according to plant demands. Harmonising production processes is necessary to use all the waste heat. The developed systematic methodology can be applied to any food processing industry and other facilities producing waste heat because it presents a universal approach.

Business Strategy Planning Case Study: PT Sera Food Indonesia

This study aims to look at the position of PT Serafood Indonesia in the rotation of the food business, especially meat processed ingredients. By knowing the position of the company, it will get the right position for stakeholders to develop the company's business. This type of research is a qualitative descriptive. To collect data in this study used field observations and interviews. Resource persons in this study were 7 people consisting of the owner, general manager and managers as decision makers at PT Serafood Indonesia. This study uses a SWOT analysis from Pearce and Robinson. Data analysis used is the IFAS matrix analysis technique (Internal Factor Analysis Summary) and the EFAS matrix (External Factor Analysis Summary) and SWOT matrix analysis (Strengths, Weaknesses, Opportunities, Threats). The EFAS results get a value of 0.054 and IFAS is 0.356. In the SWOT matrix diagram, it shows that the condition of the institution is in quadrant 1. The results of the research analysis can be concluded that PT Serafood Indonesia has opportunities and strengths as well as good abilities in dealing with threats and weaknesses. To win the competition in the processed food industry, the right strategy planning for PT Serafood Indonesia is to support an aggressive growth policy with a choice of strategies are market penetration, market development and product development.

Nondestructive Identification of Internal Potato Defects Using Visible and Short-Wavelength Near-Infrared Spectral Analysis

Potatoes are a staple food crop consumed worldwide, with their significance extending from household kitchens to large-scale food processing industries. Their market value and quality are often compromised by various internal defects such as pythium, bruising, internal browning, hollow heart, gangrene, blackheart, internal sprouting, and dry rot. This study aimed to classify internal-based defects and investigate the quantification of internal defective areas in potatoes using visible and short-wavelength near-infrared spectroscopy. The acquisition of the spectral data of potato tubers was performed using a spectrometer with a wavelength range of 400–1100 nm. The classification of internal-based defects was performed using partial least squares discriminant analysis (PLS-DA), while the quantification of the internal defective area was based on partial least squares regression (PLSR). The PLS-DA double cross-validation accuracy for the distinction between non-defective and all internally defective potatoes was 90.78%. The double cross-validation classification accuracy achieved for pythium, bruising, and non-defective categories was 91.03%. The internal defective area model based on PLSR achieved a correlation coefficient of double cross-validation of 0.91 and a root mean square error of double cross-validation of 0.85 cm2. This study makes a valuable contribution to advancing nondestructive techniques for evaluating internal defects in potatoes.

Improved exopolysaccharide production by Lactiplantibacillus plantarum Z-1 under hydrogen peroxide stress and its physicochemical properties

In this study, a strain with good exopolysaccharide (EPS)-producing ability was isolated from the fermented Benincasa hispida and identified as Lactiplantibacillus plantarum Z-1. Its EPS production was further improved by H2O2 stress under optimized culture conditions, increasing from 180 ± 0.45 mg/L to 409.52 ± 2.16 mg/L. Purification of EPS with DEAE-52 and subsequent Sephadex G-100 column chromatography provided three fractions, namely, EPS-0, EPS-1 and EPS-3, respectively. The molecular weight of EPS, EPS-0, EPS-1 and EPS-3 were 85.4, 25.7, 131.88 and 93.2 kDa, respectively. EPS, EPS-1 and EPS-3 were mainly composed of glucose, rhamnose, arabinose and galactose with molar ratios of 1:0.544:0.211:0.281, 1:1.279:0.807:0.704, and 1:1.459:0.759:0.75, respectively, along with small proportions of fucose, mannose and xylose. EPS-0 was composed of glucose, arabinose, galactose and xylose, with molar ratios of 1:0.618:0.206:0.275. The structural analysis indicated that EPS-3 was mainly consisted of (1,2,4)-β-Rhap, (1,2,3)-β-Araf, (1,4)-β-Galp, T-α-Glcp units. The three purified fractions showed typical characteristics of non-Newtonian fluids and good viscoelasticity. Congo red test revealed that irregular triple-helical conformation existed in EPS and EPS-3. These physicochemical properties of EPSs make them a potential candidate for the use as a health-beneficial food additive in the food processing industry.

Use of Meat Industry By-products in Pet Food Industry: Prospects and Sustainability for Startups in India

With the increasing nuclear family, urbanization, incidents of theft, and isolation in society in the last decades there has been a drastic rise in the number of companion animals, especially pet dogs in the country. The pet food industry is witnessing rapid growth due to the increasing demand for pet foods since pet owners are much more aware of well-being and a balanced diet. India is one of the emerging pet food markets in Asia-Pacific. The country imports 45-50% of pet food to meet the domestic requirements. Therefore there is a huge opportunity in the Indian Pet Food Industry and immense potential to venture into the pet food segment. With a series of opportunities, the sector also witnessed a few challenges which include the absence of a uniform regulatory framework, isolated government policies, higher taxation for pet food compared to other food processing industries, and scattered availability of raw materials. This article throws light on the prospects, sustainability, regulation issues, scope, and opportunities for start-ups in the pet food manufacturing segment by utilizing meat industry by-products as the primary source of protein components to produce cost-effectively and meet the recommended nutritional standards to fulfill the present demands of pet foods.

Preparation and performance characterization of insoluble dietary fiber-alginate-pea protein ternary composite gels

Increased consumption of plant-based foods and better utilization of by-products could reduce the environmental impact of food consumption. In this study, IDF-SA-PPI ternary composite gels were prepared by a pH-controlled method by adding IDF (insoluble dietary fiber from bamboo shoot by-products) to pea protein isolate (PPI)-sodium alginate (SA) binary gels. The effects of pH and IDF content on the properties of PPI-SA binary gels were systematically investigated. Textural analysis, water retention measurements, and rheological studies showed that the IDF-SA-PPI hydrogels exhibited high gel strength, water retention capacity, and energy storage modulus. Fourier transform infrared (FTIR) spectroscopy indicated the appearance of new absorption peaks in the ternary composite gels, suggesting that hydrogen bonding and electrostatic interactions were the dominant molecular forces. Thermogravimetric analysis (TGA) demonstrated that the addition of IDF enhanced the thermal stability of the gels. Additionally, low-field nuclear magnetic resonance (LF-NMR) analysis revealed that IDF facilitated the conversion of free water to immobilized water within the gel matrix. The advanced ternary composite hydrogel was natural, sustainable, and robust, exhibiting significant potential as a multifunctional material across various applications. Additionally, it could enhance the utilization of bamboo shoot by-products in the food processing industry.