The Atlantic Forest's underexplored treasure: a comprehensive study of the nutritional, physicochemical, technological properties and a novel bioactive investigation of cambucá pulp (Plinia edulis (Vell) Sobral).

The mucilage extracted from chia seeds has been successfully used in various food products, acting as emulsifier and stabilizer. Despite its potential, the methods of applying this mucilage are not fully understood. One area that requires further investigation is the influence of the hydration time of chia mucilage on the quality of the final product. Thus, this study aimed to evaluate the hydration kinetics of chia mucilage and assess its influence on the technological properties of a fermented dairy product. After extraction in an aqueous medium, followed by lyophilization, the mucilage showed a yield of 8.52% and an average particle diameter of 904.8 nm. Solubility increased with temperature, while agitation time had no significant influence at temperatures above 45 °C. Viscosity of the mucilage increased significantly during the first 60 min of hydration and stabilized thereafter. The hydration kinetics followed the Weibull model. The hydration index of 80% viscosity was achieved in 37 min; however, it took 108 min to reach 90% of that viscosity. Fermented milk formulations were developed using mucilage hydrated for different times (9, 37 and 108 min). Among these, the formulation hydrated for 37 min showed the most promising results in terms of viscosity, acceptable water holding capacity, and low syneresis values. In contrast, extended hydration times negatively affected these parameters. These findings highlight the importance of optimizing hydration time to maximize the functional performance of chia mucilage in food systems, particularly in dairy-based matrices, where excessive hydration may compromise product stability and texture. © 2026 Society of Chemical Industry.

ABSTRACT Microalgae, such as Tetradesmus obliquus , have gained attention as sustainable alternative protein sources for food. This study aimed to compare three protein extraction strategies: (P A ): ball milling followed by solubilization, (P B ): ball milling, solubilization, and isoelectric precipitation, and (P C ): ball milling combined with ultrasound, solubilization, and precipitation. We also aimed to establish the relationship between processing conditions, protein structural modifications, thermal behavior, and techno‐functional properties of the resulting products. Compared to the other samples, the P B extract exhibited the highest protein content (52.65% on a dry weight basis), although it demonstrated a lower protein recovery yield. In contrast, the P C extract achieved the highest extraction yield, corresponding to 21.1% of the total protein in the biomass. Structurally, P C exhibited a more ordered secondary structure, whereas P A exhibited a less‐ordered profile. Differential scanning calorimetry revealed greater thermal stability for P C , with a denaturation enthalpy of 136.6 J·g −1 , indicating stronger intermolecular interactions after ultrasound‐assisted processing and precipitation, which directly influenced its functional behavior. The P C exhibited lower water‐holding capacity (0.71 ± 0.06 g water/g protein), higher oil‐holding capacity (1.98 ± 0.20 g oil/g protein), and superior emulsifying performance, with creaming index values between 44.6% and 57.6% (vol/vol) and emulsifying activity index ranging from 47.2 to 89.4 m 2 /g at 1% (wt/wt) concentration across pH 3.0–9.0. The main finding of this study is the clear processing–structure–function relationship established for T. obliquus proteins, identifying P C strategy as the most effective method for producing protein‐rich concentrates with potential applications as functional food ingredients.

Valorization of watermelon rind as a modulator of starch digestibility in waffles: Nutritional and functional implications.

The study of genetic polymorphism represents a valuable tool for the selection and genetic improvement of livestock production, as it enables the identification of molecular markers favorably associated with traits of interest. This study aimed to analyze polymorphisms in three genes that determine the technological properties and physico-chemical characteristics of cow’s milk, including kappa-casein (κ-casein), beta-casein (β-casein), and beta-lactoglobulin (β-lactoglobulin). Genomic DNA extracted from 90 blood samples from Borgou cattle was used to amplify target gene fragments. PCR products were genotyped using the RFLP technique with the restriction enzymes DdeI, HindIII, and HaeIII for the β-casein, κ-casein, and β-lactoglobulin genes, respectively. Results revealed three genotypes for each locus: A1A1 (0.04), A1A2 (0.22), and A2A2 (0.74) for the C67A polymorphism of β-casein; AA (0.03), AB (0.59), and BB (0.38) for the A148C polymorphism of κ-casein; and AA (0.03), AB (0.19), and BB (0.78) for the A64G polymorphism of β-lactoglobulin. The predominant allelic frequencies A2 (0.85) for β-casein C67A, B (0.67) for κ-casein A148C, and B (0.87) for β-lactoglobulin A64G suggest that this cattle breed harbors underexploited genetic potential. Given the benefits associated with these alleles, it would be appropriate to conduct further studies on a larger sample, including a correlation analysis with milk technological and cheese-making properties, to use them in marker-assisted selection to improve milk production in Benin.

This study developed innovative Janus nanoparticles (JPs) using propolis and carboxymethyl cellulose (CMC) to enhance the technological and functional properties of stirred yogurt. The synthesized propolis-CMC JPs, with an average particle size of 13.40nm ± 3.56μm, exhibited remarkable antioxidant activity in both DPPH and FRAP assays, along with potent antibacterial effects against common foodborne pathogens, including Escherichia coli O157:H7 and Listeria monocytogenes, with minimum inhibitory concentrations of 1.5-2.0mg/mL. Yogurt samples fortified with 0.5, 1, and 5% propolis-CMC JPs were evaluated during 21days of storage. Incorporation of propolis-CMC JPs, particularly at 5%, significantly reduced syneresis, improved water-holding capacity, and inhibited microbial growth (3.55 ± 0.2 vs. 4.95 ± 0.3 log₁₀ CFU/g in control). Propolis-CMC JPs -enriched yogurts also showed enhanced antioxidant potential and favorable rheological characteristics. Sensory analysis revealed that yogurt with 1% propolis-CMC JPs achieved the highest color and aroma scores, while the 5% formulation exhibited the best texture attributes. These findings confirm that propolis-CMC JPs can act as natural emulsifiers, antioxidants, and antimicrobial agents, effectively addressing key technological limitations of yogurt production.

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

The clay deposits located in Pitoa, Benue Valley (North, Cameroon) have been the subject of physical, chemical, and mineralogical characterization, and to assess their potential utilization in ceramic bricks production. After fieldwork, four samples were chosen and investigated by Atterberg limits, particle size distribution, XRD analysis, XRF analysis, and the ceramic products' properties were appreciated after firing at temperatures of 900, 1000, and 1100°C. From the particle size distribution (PSD) tests, the studied materials showed that the particle size spread with the clay fraction varies from 14.0 to 32.5% and sand fraction from 47 to 66%. The plasticity index is higher than 6. Mineralogically, these materials showed a dominance of quartz followed by kaolinite, smectite, and K-feldspar. According to geochemical investigation of the main components of clay, the percentage of SiO2 was above 50%, while the percentages of Al2O3 and Fe2O3 were over 16% and 6%, respectively. The percentage of other elements like CaO, K2O, MgO, and Na2O was in small fractions. The technological properties of the firing products reveal that the bulk density (1.74 and 2.07g/cm3), shrinkage (0.04-4.32%), weight loss (0.38-7.05%), and compressive strength (2.23-11.92MPa) of firing samples increased with the temperature increases (900°C, 1000°C and 1100°C) while water absorption (17.99-4.96%) and porosity (17.80-2.42%) decreases. These different results obtained on clay deposits are favorable for use in ceramic brick production.

This study investigated the effects of incorporating colored wheat flours (red, blue, purple, and black) and replacing sucrose with xylitol on the technological, functional, and nutritional properties of cookies. Cookies were produced using 50:50 blends of colored whole wheat flours and refined cookie flour, and their physical, color, textural, phenolic, antioxidant, and in vitro glycemic index (GI) properties were evaluated. It has been determined that the addition of colored wheat flours significantly alters the textural properties. The incorporation of colored wheat flours significantly decreased width and increased thickness compared with the control cookies. The spread ratio of sucrose-containing cookies was higher (5.07 to 5.82) compared to xylitol-containing ones (4.91 to 5.41). Substitution of sucrose with xylitol generally reduced dough hardness. The colored wheat flour cookies had lower lightness values (52.31 to 63.18) compared to control samples (68.38 and 69.07 for sucrose and xylitol), while xylitol-based formulations produced slightly lighter cookies due to their lower browning potential. The cookies containing colored whole wheat flours exhibited higher hardness and brittleness than control cookies, likely due to their higher dietary fiber content, whereas xylitol resulted in softer cookies than sucrose. Cookies prepared with colored wheats showed significantly higher total phenolic content (367.41 and 424.87 mg GAE/100 g) and antioxidant capacity than the control samples (312.42 and 306.28 mg GAE/100 g for sucrose and xylitol), with purple wheat cookies exhibiting the highest values (424.69 and 424.87 mg GAE/100 g for sucrose and xylitol). Furthermore, colored wheat cookies demonstrated lower estimated GI values compared with control cookies (73.74 and 67.12), particularly those produced with blue wheat (66.68 and 60.94). Overall, the results indicate that colored wheat flours combined with alternative sweeteners such as xylitol can be used to develop cookies with improved antioxidant properties and moderated glycemic response while maintaining acceptable technological quality.

This study aims to investigate the effect of the special activating component A-815 on the welding and technological properties of a welding electrode when incorporated into the coating of a rutile welding electrode. This study introduces a novel synthesis method for Nanostructured Functional Ceramic (NFC) (A-815) using pulsed radiation activation. The coating additive significantly enhanced arc stability and deposition efficiency while reducing metal spatter and waste. The results showed the beneficial effect of doping the electrode with A-815 on the welding technological properties. The breaking length of the electrode arc increased by up to 10%, reducing the height of the visor at the end of the electrode by more than 33% and the coefficient of loss due to burnout and spattering by up to 12%. At the same time, the melting and surfacing coefficients were improved, since they increased by 17% when up to 16% of the activator was added. The molten metal losses of the electrode due to spattering and evaporation were significantly reduced.

ABSTRACTEggs are one of the basic ingredients of noodles, providing unique technological and sensory features. Also, eggs are important sources of proteins, vitamins and minerals. Despite excellent technological and nutritional features of eggs, they contain high amounts of saturated and trans fatty acids, which are thought to be responsible for some health problems, such as cardiovascular diseases and hypercholesterolemia. In this study, eggs in the formulation of dried wheat noodles were replaced by two types of flaxseed mucilage extracted from meal using conventional method and ultrasound‐assisted extraction. The results illustrated that color L* and a* values of noodle samples increased, but b* values decreased when fully replacing eggs with flaxseed mucilage. The use of sonicated mucilage resulted in higher ΔE (4.20), water uptake (195.5%), volume increase (238.1%) and firmness (5.09 N) values in noodles compared to conventionally extracted ones (3.88%, 193.1%, 217.5%, and 4.85 N, respectively). On the other hand, noodles made with 100% flaxseed mucilage had lower cooking loss (4.42%) and higher firmness (5.82 N) than 100% egg noodles (5.32% and 4.30 N, respectively). Mucilage type had no notable impact on the moisture, ash, protein and carbohydrate contents. Replacing 100% of eggs with flaxseed mucilage decreased the fat content (~84.5%) and energy value and increased carbohydrate content of noodles. Although the protein content of noodles decreased by replacing eggs with mucilage, all noodle samples still had a protein content above 13.5%. Replacing 100% of eggs with mucilage reduced the total phenolic content of samples from 0.43 to 0.39 g GAE/kg. Besides that, both mucilage types demonstrated similar antioxidant properties in noodles. Compared to conventional mucilage (7.39), sonicated mucilage revealed greater overall acceptability scores (7.68). However, replacing 100% of eggs with mucilage slightly reduced the overall acceptability of noodles. The findings suggest that flaxseed mucilage, especially extracted by ultrasonication, is a promising replacer for eggs in the production of acceptable energy‐reduced wheat noodles.

This observational study aimed to investigate the occurrence and distribution of biogenic amines in a representative set of traditional cheeses, grouped by milk origin (bovine and non-bovine) and cheesemaking technology into hard cheeses, pasta filata cheeses, and soft cheeses. For each sample, a wide set of parameters was analyzed, including gross composition, microbial count (culture-dependent), free amino acids, and biogenic amines (BA). Overall, BA content showed a high variability among cheese categories, reflecting differences in milk origin, extension of ripening, and cheesemaking conditions. Non-bovine cheeses, particularly hard varieties produced from raw ewe milk, exhibited the highest levels of BA, whereas bovine cheeses appeared less affected by prolonged ripening. Univariate correlation analysis indicated that BA accumulation is influenced by multiple interacting factors, including physicochemical parameters, microbial dynamics, and metabolic traits, confirming that the simple availability of precursor amino acids is not sufficient to explain BA formation, thus supporting the role of environmentally modulated decarboxylase activity. Multivariate statistical analysis clarified the relationships among specific BA, microbial groups, and compositional features. Cadaverine, putrescine, and tyramine were associated with high enterococci counts and elevated sodium chloride content, predominantly characterizing non-bovine cheeses. Histamine was mainly linked to proteolysis and ripening-related variables and was characteristic of aged hard and pasta filata cheeses. Soft cheeses were differentiated by pH, moisture, nitrogen fractions, and overall microbial densities, highlighting how compositional and microbiological variability drive BA distribution across cheese types. The results underscore the complex interplay among biochemical, microbiological, and environmental factors in BA formation. A holistic, multi-parameter approach is needed to assess BA risk in cheeses, especially in traditional varieties, and future work should include multi-omics and culture-independent methods to better elucidate the drivers of BA biosynthesis.

Insights into the mechanism of nutty aroma formation by Staphylococcus saprophyticus in fermented sausages.

Application of quinoa oil emulsions in fresh goat cheese: effects on lipid profile, technological properties and microstructure.

Medically implantable metallic stents serve as a crucial interventional treatment for vascular stenosis; however, in-stent restenosis persists at a rate of 15%–30% following implantation, substantially compromising therapeutic outcomes. In this study, a composite surface modification strategy combining U-shaped microtextures and DMSO molecular modification was developed to fabricate novel anticoagulant stents capable of suppressing thrombus regeneration. The TC4 titanium alloy (Ti-6Al-4V) vascular stents containing microtextures on the inner surface were prepared by the whole process of pulsed laser etching, continuous laser welding, and infrared laser engraving. In contrast, the DMSO molecular coating was prepared by the composite chemical modification technique to obtain the modified vascular stents with hydrophobic properties, and the exposure of the two CH₃ groups was the reason for the enhanced hydrophobic properties. The results of flow cytometry tests using FITC-CD41 antibody and PE-CD62P staining showed that the platelet activation rate on the surface of the microtextured composite DMSO-modified stents was significantly reduced, the CD62P expression rate decreased to 7.74%, and the amount of platelet adhesion was reduced considerably. Hemodynamic analysis demonstrated that, compared to smooth stents, the microtextured stent exhibited reduced shear stress oscillation amplitude along the blood flow wall. The low-shear-stress area (<0.5 Pa) measured 33.855 mm², a 17.5% reduction, accompanied by effective inhibition of platelet activation.

Bioactive and functional characterization of sweet fried wafers enriched with fennel By-Products: Determination of physicochemical properties and sensory expectation-disconfirmation evaluation

Goat milk production has increased notably in recent years. Because a large portion of this production is used for cheese manufacturing, the study of goat milk technological traits becomes particularly important. Traditionally, milk technological traits are measured using reference analytical techniques, which limit large-scale data collection due to their high costs, technical demands, and time requirements. This study aimed to evaluate mid-infrared spectroscopy (MIRS) as a rapid and cost-effective alternative for predicting technological traits of individual milk from Saanen and Alpine goat breeds. Mid-infrared spectra were collected from 388 individual goat milk samples, which were also analyzed for rennet coagulation time (RCT), curd-firming time (k20), curd firmness (a30, mm), pH, and the index of milk aptitude to coagulate (IAC) using reference analytical methods. Prediction models were developed using partial least squares regression algorithm. The goodness of fit was evaluated through the coefficient of determination in calibration (R2C), the coefficient of determination in validation (R2V), and the ratio of performance to deviation in validation (RPDV). Calibration models exhibited R2C ranging from 0.68 to 0.83 for a30 and pH, respectively. The best predicted trait in validation was pH (R2V = 0.82), followed by IAC (R2V = 0.70), RCT and a30 (R2V = 0.68), and k20 (R2V = 0.62). Milk pH exhibited also the highest RPDV (2.36), being confirmed as the best predicted trait. Findings of the present study suggest that the prediction models for RCT, k20, a30, and IAC could help to compare groups or to discriminate between high and low values, whereas the prediction accuracy for milk pH supports their use in rough screening. Predicted milk technological properties, and in particular IAC, could support milk payment systems and breeding programs aimed at discriminating between milk samples with superior or inferior coagulation performance, thereby contributing to improved coagulation aptitude and processing efficiency.

ABSTRACTThis study evaluated the spray‐drying encapsulation of carotenoid‐rich extracts produced by Sporidiobolus salmonicolor, with the optimization of a ternary wall system of gum arabic (GA), inulin (IN), and corn starch (ST). Carotenoids were produced in a semi‐continuous bioreactor, extracted with organic solvents, and microencapsulated by spray drying. A 23 CCRD was used to optimize the proportions of the wall materials. The microcapsules were subjected to physicochemical, morphological, structural, and thermal analyses. Optimal conditions (20% extract, 2% Tween 80, 5% wall material at a 1:1:1 ratio, 120°C inlet temperature, and 5.83 mL/min feed rate) achieved 75% EE, 20.5 µg/g carotenoid loading, 83% EY, 5.5% moisture, and 0.126 aw. SEM showed spherical, smooth particles, while XRD indicated an amorphous structure stable up to 215°C. The optimized ternary system produced stable microcapsules suitable for use as sustainable natural colorants for food and pharmaceutical applications.Practical ApplicationsThe carotenoid microcapsules obtained from Sporidiobolus salmonicolor by spray drying using gum arabic, inulin, and starch show potential application as natural colorants and functional ingredients in food and pharmaceutical products. The observed technological properties, such as high encapsulation efficiency, low moisture content and water activity, an amorphous structure, and thermal stability, favor handling, stability, and incorporation into different matrices, including beverages, dairy products, and powdered foods. The developed system represents a sustainable alternative to synthetic pigments and a promising platform for the industrial utilization of microbial carotenoids.

The genus Eucalyptus is of great economic importance for the Brazilian forestry sector and has been planted in various regions of Brazil, where the pulp and paper industry are the largest consumer of timber. The genus Eucalyptus is also recognized for its regrowth capacity, which is one of the factors contributing to its large-scale planting. Despite numerous studies on the regrowth quality of this genus, little is known about the quality and technological properties of regrowth wood, such as that of second-rotation trees, particularly for industrial use. Thus, the goal of this study is to evaluate the wood quality of second-rotation trees of two clonal hybrids of Eucalyptus urophylla S.T. Blake, aiming at their use in the production of pulp and paper. Two clonal hybrids of Eucalyptus urophylla S.T. Blake, approximately five years old, were used. To characterize wood quality, basic density, fiber dimensions, and wood quality indices for pulp and paper production were determined, including the Runkel ratio, wall proportion, Luce’s shape factor, stiffness coefficient, and flexibility coefficient. The wood from the first and second rotations showed similar patterns, especially in Clone 1. The results indicate that the second-rotation wood has the quality required for pulp and paper production.

While industrial-scale dairy fermentations often employ pasteurized milk as the substrate, many farmhouse and traditional production practices apply raw milk derived from a variety of mammals. Certain artisanal production systems rely on the autochthonous microbiota of the milk, fermentation vessels, equipment and/or environment to initiate milk coagulation. While the technological properties of lactic acid bacteria associated with dairy fermentations are well described, their interactions with other organisms during fermentation and cheese ripening are poorly investigated. This study presents an overview of the microbial ecology of raw and pasteurized milk used in the production of Irish farmhouse cheeses using metagenomic and culture-based approaches. Metagenomic analysis of four raw milk-derived cheeses established the dominant presence of either lactococci or Streptococcus spp. and with a secondary population of various lactobacilli. Interestingly, the Brie sample was also demonstrated to possess significant proportion of Hafnia spp. This was corroborated in culture-based analysis where Hafnia isolates were also identified. Furthermore, we report on the motility phenotype, lactose utilization ability and metabolic products of isolates of Hafnia paralvei and Hafnia alvei, and determine that these strains could grow in a non-antagonistic manner on plates with strains of Lactococcus lactis and Streptococcus thermophilus. As artisanal and farmhouse production systems are often associated with protected or regionally significant products, it is essential to develop a clear understanding of the microbial communities within and the complex relationships between the community members.