Volume 20, Issue 11-12

Ascorbic acid (AA) or vitamin C, is vital in food safety, pharmaceutical and biomedical industries. This review discusses recent advancements in biosensors for AA detection. Traditional macro-analysis techniques such as high-performance liquids chromatography (HPLC), and flow injection analysis (FIA) provide accurate measurements but are costly and require specialized handling. Miniaturized nano-sensors are emerging as promising alternatives, offering advantages such as portability, cost effectiveness, and rapid response. This review explores the working principles of these nano-sensors, highlighting colorimetric, fluorometric and electrochemical detection methods. It also outlines the current AA biosensing landscape, detailing strategies to improve selectivity and specificity, including the choice of biorecognition elements and material selection for detection probe synthesis. Emerging nanomaterials and their applicability to support sensing activity are explored. This review serves as a valuable resource, suggesting future research directions to address existing challenges and further advance biosensor technology.

In this investigation, we focused on elucidating the impact of non- Saccharomyces yeasts on both the aromatic chemical composition and sensory attributes of red dragon fruit wine. This was achieved through the introduction of Hanseniaspora uvarum or Pichia guilliermondii concurrently with Saccharomyces cerevisiae , employing methodologies encompassing co-inoculation or sequential inoculation. The findings suggested that the combined inoculation of non- Saccharomyces yeasts and S. cerevisiae is capable of modulating the sensory properties of wines. Additionally, varying inoculation methods exerted a significant impact on the aromatic qualities of the wine. Co-inoculation and sequential inoculation of H. uvarum or P. guilliermondii with S. cerevisiae demonstrated a remarkable augmentation in the quantity of volatile chemicals while effectively regulating the number of odor activity value (OAV) > 1 in the wine. Therefore, the utilization of mixed fermentation emerges as a viable strategy for regulating the flavor profile of red dragon wine. This methodology stands as a valuable guideline for making various fruit wines, including red dragon fruit wine.

Although the anthocyanins of red radishes (ARR) rich in polyacylated pelargonidin glucosides are used as commercial food pigment, they are unstable. We found that the anthocyanin purity of the crude ARR extract can be rapidly increased by 5 times using D101 macroporous resin (mass ratio of extract:resin = 1:2.2). Capsule constructed by chitosan (CTS), pectin (PT) and yeast glucan particles (YGP) presented a high efficiency to encapsulate ARR. Liquid chromatography-mass spectrometry analysis verified that polyacylated pelargonidin glucosides in ARR were packed into the capsule. Microstructure observation and Fourier transforms infrared spectroscopy further confirmed the encapsulated structure. Co-encapsulation of CTS, PT and YGP showed effective protection for ARR against heat, oxygen, ascorbic acid, and physiological pH. This encapsulation also significantly improved the gastric and intestinal bioaccessibilities of ARR. These results suggested that the triplex-coated YGPs might be a promising strategy to protect and deliver polyacylated anthocyanin.

Crude palm oil (CPO) is commonly used in the oil industry. This study presents a comparison of the structural, rheological, and thermal properties of clarified CPO (CCPO) sample obtained using the conventional method and ultrasound-assisted (UA)-treated samples. These samples were obtained in the pressed (press liquor, PL), sifted (sifted liquor, SL), and clarification (outlet sludge, OS) stages. The frequencies used for the UA-treated samples were 40 and 80 kHz for 30 min. The PL and SL samples exhibited higher resistance to oxidative deterioration and nutritional quality than the CCPO sample did. The maximum oil extractability percentage (OEP) of the UA-treated samples relative to that of CCPO was 7.4 %. The bleachability index (DOBI) values of the UA-treated samples were higher (between 2.06 and 2.58) than that of the CCPO sample (1.43). However, the viscosity ( η ) displayed opposite trend. The thermal stability did not exhibit consistent patterns with increasing frequency.

This study investigates the impact of incorporating carboxymethyl tamarind gum (CMT) at varying concentrations (0 %–3 % w/w) into whole wheat bread (WWB) by analyzing several physicochemical properties. The results indicate that the loaf height of CMT2 (1 % CMT) increased by 8 % compared to the control (CMT0, without CMT) ( p  < 0.05), with more evenly distributed pores observed in CMT2. CMT formulations showed higher moisture content and lower impedance values than CMT0. Color analysis revealed that CMT2 had a 16 % higher L* value and a 19 % lower browning index. Microscopic analysis indicated glossier structures in CMT-containing samples, with CMT2 displaying the lowest hardness (7.46 N ± 0.11) ( p  < 0.05), 21 % lower than CMT0. Microbial analysis showed that CMT2 had the lowest total viable count (TVC) at 81 ± 6.55 CFU/g ( p  < 0.05) after 2 days, 68 % lower than CMT0. Overall, CMT2 demonstrated superior characteristics and extended shelf life.

In the study, in order to develop novel starter cultures, three types of yoghurt were produced with different combinations of autochthonous yoghurt bacteria and the samples were investigated in terms of fermentation, microbiological quality, physicochemical properties (pH, acidity, water-holding capacity, apparent viscosities, and rheological properties), organic and benzoic acid contents, and sensory properties during 28 days. Lactobacillus delbrueckii subsp. bulgaricus content of all samples was between 7.29 and 8.58, and Streptococcus thermophilus content was between 8.03 and 9.02 log CFU/g during storage. Yoghurt type and storage time statistically affected pH, acidity, water-holding capacity, apparent viscosity, rheological properties, organic and benzoic acid content, and some sensory parameters. The general acceptability scores of the probiotic, traditional, exopolysaccharide, and control samples during storage were 8.27, 7.82, 7.53, and 7.47 respectively. Moreover, the results revealed that the strain combinations for probiotic, traditional, and exopolysaccharide yoghurt samples can be used as novel starter cultures for yoghurt production.