Band 21, Heft 4

Avocado oil, renowned for its substantial levels of unsaturated fats and bioactive constituents, is highly susceptible to oxidative degradation. This study aimed to microencapsulate avocado oil utilizing various wall materials. Powdered avocado oil was generated via spray drying, employing solely Arabic gum (GA) and its amalgamation with inulin (IN) at distinct ratios (1:1 and 3:1). Emulsions and resultant particles were subjected to comprehensive characterization. Increasing IN proportions led to a decline in emulsion viscosity. Remarkably, the presence of IN at a 3:1 ratio yielded superior encapsulation efficiency, reaching 67 %. Microencapsulated oil exhibited heightened oxidative stability compared to its free counterpart. Across an 8-week period at temperatures of 40 or 60 °C, the peroxide index of encapsulated oil remained relatively unaltered. Overall, particles produced with GA partially substituted by IN (3:1) displayed intriguing properties and held promise for applications in the food industry.

This study evaluated the thermal oxidation stability of unrefined walnut oil ( Juglans regia L.) by using methanol extracts from oven-dried ( PE, GE ) and lyophilised ( PL, GL ) pomegranate peel ( Punica granatum L.), oil-free green coffee beans ( Coffea arabica ), and their combinations over 18 days at 60 °C. Extracts’s antioxidant effects were compared with those of gallic acid, alpha-tocopherol, butylated hydroxytoluene, and a control group. Anthocyanin (55.11 mg/100 g), phenolics, DPPH radical scavenging activity (84.06 %), and Trolox equivalent antioxidant capacity (761.60 μg  TE /mg) were highest in PL , while ferric ion reducing antioxidant capacity (447.43 μg  TE /mg) and ABTS radical scavenging activity (341.85 μmol  TE /g) were highest in the PL-GL formulation. ANOVA results indicated that the antioxidants, storage times and their interaction significantly influenced the oil’s quality properties ( P  <  0.01 ). PL-GL , PE-GE , PL , and PE extracts can be used to prevent oxidation as alternatives to synthetic options.

The objective of this study was to investigate the processing parameters and quality of apples under electro-infrared (EIR) dry-blanching, as well as evaluate the effects of soaking apple slices in water before EIR heating. The quality of blanched apples was evaluated based on polyphenol oxidase (PPO) activity, total phenolic content (TPC), Total flavonoid content (TFC), color and microscopic structure of apple slices. By setting 90 % Polyphenol oxidase (PPO) inactivation as the blanching endpoint. Results showed that thinner slices exhibited faster heating and moisture loss. Color degradation, as indicated by total color difference (ΔE), was more pronounced in untreated (U.T) samples compared to pretreated (P.T) samples. Total phenolic content (TPC) and total flavonoid content (TFC) were better retained in U.T samples. Increasing infrared power from 1200 W to 1800 W increased TPC by 23.83–35.64 % and TFC by 1.24–23.29 %. Microstructural analysis revealed a more porous surface in P.T samples due to cell bursting during pretreatment. These findings provide insights for optimizing EIR blanching to preserve apple quality.

Sal seed is ( Shorea robusta ), an underutilized minor forest produce and this study investigated the incorporation of sal seed in cookies to enhance its functional properties. Raw sal seed flour (RSF) and defatted sal seed flour (DSF) were incorporated at varying proportions (5–20 %), where the incorporation of the RSF and DSF improved nutritional profiles, including enhanced protein, fat, and fiber content. A significant enhancement in the water absorption capacity (WAC) was identified, with the highest WAC (2.45 g/g) observed in the 20 % RSF. The cookies had significantly higher total phenolics (4.72 mg GAE/g) and antioxidant activity (22.08 %) compared to cookies prepared with refined wheat flour (RWF). The cookies with 10 % RSF or 5 % DSF obtained a similar sensory score to the wheat-based cookies. Based on the degree of incorporation, a substantial rise in hardness and fracturability was observed. This study highlights the potential of sal seed as a functional ingredient in cookie formulations, offering improved nutritional value without affecting sensory qualities.

Sonication is emerging as a promising alternative to pasteurization for preserving the functional properties of fruit juice. This study evaluated the physicochemical properties of sonicated, pasteurized, and fresh noni juices stored at refrigerated (4 °C) and room temperature (25 °C) conditions over 8 weeks (56 days). Regardless of storage temperature, malic acid, fumaric acid, and ascorbic acid levels significantly decreased ( p  < 0.05), while citric acid levels significantly increased ( p  < 0.05) in fresh, pasteurized, and sonicated noni juices after 56 days of storage. A greater reduction in antioxidant activity was observed in noni juices stored at 25 °C compared to those stored at 4 °C. The total aerobic mesophilic bacterial counts in sonicated, pasteurized, and fresh noni juices remained within acceptable microbiological standards for ready-to-eat food throughout the 56-day storage period, irrespective of temperature. This study demonstrates the potential of sonication as a feasible technique for preserving noni juice quality on an industrial scale.

This study investigates the effect of white finger millet protein fraction as an egg replacer in mayonnaise. Different millet protein fractions were used (albumin, modified albumin, globulin, modified globulin (3 %), and xanthan gum (0.5 %)). The protein fractions were modified by ultrasound treated at 100 W power for 12 min. Colorimetric metrics ( L *, a *,  b *, and yellowness index) showed significant changes. Regarding overall acceptability, the sensory evaluation results revealed that globulin scored the highest compared to other eggless mayonnaise. The results showed an increase in the moisture content of the mayonnaise with a decrease in the fat percentage, and the caloric value of eggless mayonnaise decreased significantly. The mayonnaises demonstrated good thermal stability using 3 % protein fraction and 0.5 % xanthan gum; all eggless mayonnaise showed shear-thinning behavior and a consistency index of 28–49 Pa s. Globulin also had the highest emulsion stability percentage ( p  < 0.05).