In this study, Chia seed mucilage (CSM) as a new source and polyvinly alcohol (PVA) as co-polymer was used to prepare of nanofibers. Different solutions with CSM/PVA volume ratios of 100:0, 80:20, 60:40, 40:60, 20:80, 0:100 were prepared. Results show the increase in the CSM in the polymer solution increased the viscosity, electrical conductivity and viscosity of solution. Scanning electron microscopy (SEM) was to evaluate the morphology of nanofibers. Fourier transform infrared spectrometer (FTIR), X-ray diffraction (XRD), and thermogravimetric analysis (TGA) studies were used to evaluate chemical structure, crystalline structure and thermal characteristics of nanofibers of CSM/PVA. The crystallization index of CSM, PVA, and CSM/PVA nanofibers was 52%, 38%, and 44%, respectively. The non-formation of a new peak and presence of CSM and PVA peaks in the FTIR spectrum of the produced nanofibers are indicative of the lack of chemical reactions between CSM and PVA. Also, the addition of PVA to CSM improves the thermal resistance of the nanofibers.

Pasteurization is regarded as a critical unit operation in the juice processing chain because it extends the juice's shelf life. This study aimed to design, construct and assess the performance of the small-scale low-viscous juice continuous pasteurizer. The pasteurizer is equipped with three shell and tube heat exchangers (STHE) that operate on a counter-current flow system. During operation, raw juice is preheated in the regeneration section before being heated in the heating section to a specified pasteurization temperature. The juice is then held at pasteurization temperature in holding tubes for a specific period before being cooled in the regeneration and cooling section. The performance was evaluated by determining the maximum hot water temperature attainable, product pasteurization temperature and throughput at various pumping speeds of the product. With an initial heating time of 23 minutes, all product pump speeds over 792 rpm can yield a regeneration efficiency of about 50% with a throughput capacity of about 600 L/h. An automated control system can be used to adjust the pasteurizing temperatures. This enables effective use with a wide range of food products with pasteurization temperatures ranging from 72°C to 88°C under High-Temperature-Short-Time (HTST) processing. The logarithmic and quadratic polynomial models were found to be suitable for predicting throughput capacity and pasteurization temperature, respectively. The results from the validation showed R2 values of 97.52% and 99.28% for throughput capacity and pasteurization temperature, respectively. Juice pump speed did not affect the regeneration efficiency (p < 0.05). The pasteurizer is suitable for low-viscous food products.

The present study was performed at two separate stages, the aim of the first stage was to study the effect of two different yeast types (active dry and compressed yeast) using sponge and dough method on various properties of flat bread (pita and Taftoon )prepared by different methods compared to the straight method. The most positive effects on physicochemical and sensory desirability were found in bread samples treated by compressed yeast in the sponge and dough method. After selecting the best sample, adding emulsifiers including SSL and DATEM, and α-amylase as an enzyme at higher level played a key role in increasing the physicochemical and textural values such as moisture, water activity, extensibility, L*, a* and in decreasing the hardness. Furthermore, the general acceptance score of Taftoon bread containing 2 g/kg SSL, 2 g/kg DATEM, and 0.05 g/kg α-amylase was desired more by the panelist, compared with other formulas.

This research study was accomplished for the extension of meat-based hamburgers during frozen storage. Control hamburgers were produced at three ground meat concentrations (30, 70, and 90%). Also, potassium lactate (PL) and sodium diacetate (SD) were added to the hamburger by 3% and 0.15%, respectively, to investigate their effects on moisture content, oxidative stability, and microbial growth. The results showed that the addition of PL and SD relatively maintained the moisture especially when meat ground was 70%. On this basis, after 150 days of storage, moisture was 59.70% for the hamburger with 70% compared with 58.56 obtained for the control. Higher oxidative stability was obtained for the hamburger with PL and SD and meat ground of 30% so that peroxide values were 2.49 and 1.97 meq O2/kg, and 1.82 mg and 1.52 MDA/kg respectively for control and sample after 150 days of storage. The addition of PL and SD inhibited the growth of salmonella, limited the E.coli, molds, and yeasts growth.

Germination is an inexpensive and effective technique that can increase the nutritional quality of flours and change their physicochemical and rheological properties. In this study, three underutilized millet species, namely, Panicum miliaceum, Paspalum scrobiculatum, and Setaria italica were germinated and subsequent changes in their carbohydrate composition, functional characteristics, rheological properties, antinutritional factors and starch granular morphology were analyzed and compared. Germination resulted in significant (p < 0.05) decreases of starch, amylose, amylopectin, and resistant starch contents while increasing the dietary fiber content of the studied millet flours. Water holding capacity and oil holding capacity significantly (p < 0.05) increased; meanwhile the swelling power and water solubility significantly (p < 0.05) decreased in all studied millet flours. Starch granule morphologies were proved by the changes in starch degradation upon germination process. Antinutrients such as phytate and oxalate were significantly lower in germinated millet flours. These findings impress the application of germination in developing nutritionally rich flours with altered functional and rheological properties to incorporate into functional food formulations.

Celiac disease is an autoimmune disorder in which the patient is reacted to the protein gluten. Lifelong adherence to a strict gluten-free diet seems to be an effective treatment. The flour made from gluten-free legumes such as alfalfa (Medicago sativa L.) seeds can be used in bakery products. In this study, alfalfa seed flour (ASF) was incorporated into the formulation of a gluten-free (GF) sponge cake, then the quality, nutritional, and sensory characteristics were evaluated. Rice flour (RF) and corn flour (CF) were replaced in equal proportions with four different ratios of ASF (2.5, 5, 7.5, and 10%). The findings indicated that substituting with ASF led to a significant reduction in the specific volume and porosity of the gluten-free (GF) samples. On the contrary, by increasing the amount of ASF, the hardness of the GF cakes increased (p < 0.05). Replacing the flours with ASF led to a significant increase in moisture, protein, and ash (p < 0.05).  The amount of carbohydrates in the final product was reduced by 22%, and there were no significant changes in the fat content (p > 0.05). The addition of ASF resulted in a significant decrease in the L* value, while the a* and b* values for both the cake's crumb and crust increased (p < 0.05). The iron and calcium contents exhibited a linear increase by ASF substitution (p < 0.05). The Sensory properties were maintained by 2.5 and 5% ASF. To attain the overall quality and sensory properties, the replacement of a small amount of ASF in GF sponge cake is recommended.

Xylooligosaccharides (XOS) are emerging prebiotic that may improve the viability of probiotics and gastrointestinal health. XOS derived from corncob was evaluated for its prebiotic activity with three different probiotic strains. The present study focused on XOS to encapsulate Lactobacillus rhamnosus (LGG) and explore it’s in vitro survival & stability upon storage through structural interactive optimization of encapsulation materials. L. rhamnosus (LGG) showed the highest viability 9.86 ± 0.04 log CFU/mL upon XOS. Among three different carrier types namely, Sodium alginate (SA), Chitosan & Sodium tripolyphosphate (STPP), Whey protein liquid -maltodextrin complex, the SA showed the highest encapsulation efficiency 87.6 ± 0.1%, yield and cost effectiveness. XOS and SA were used for encapsulation of LGG with different formulations. The stability of free and encapsulated LGG was assessed using gastrointestinal conditions. All the treatments provided better encapsulation efficiency > 80 %. M2 formulation showed the highest encapsulation efficiency 92 ± 1%, maximum viability in simulated gastric juice 8.7 ± 0.1 log CFU/mL and bile solution 8.6 ± 0.2 log CFU/mL, resulting significantly (p < 0.05) improved survival when compared with free bacteria. The microcapsules were then incorporated into yoghurt and the results showed that there was an increased survival of probiotics because of the protection of cells by microencapsulation and the promoting effect of XOS on the probiotics growth. The XOS extracted from corncob was successfully incorporated as a prebiotic encapsulation material for effective delivery of L. rhamnosus LGG. The different combinations of wall materials with XOS provided an opportunity to produce beads with better structure and protection.

Noni (Morinda citrifolia L.) has been used for years in traditional medicine. As noni fruit is not utilized by the food industry in Sri Lanka, this study focused on determining the bioactives and functional properties of ripe fruit extract (methanolic and water) and simulated gastrointestinal digesta fractions. Methanol (80%) showed higher extractability of bioactives than water. Moreover, antioxidant and anti-inflammatory properties were higher, and anti-diabetic properties were lower in methanolic extracts than those in water extracts. The total phenolics (TPC) of 198.6 ± 2.48 μmol gallic acid equivalent/g FW, and ascorbic acid, anthocyanin, and β-carotene contents of 53.01 ± 1.47, 57.33 ± 1.01, and 0.27 ± 0.04 μg/g FW, respectively were evident in the fresh fruit. DPPH and ABTS radicals scavenging percentages of the fresh fruit were 97.09 and 98.98, respectively. The total antioxidant capacity of the fresh fruit was 33.94 mg AAE/g FW. Singlet oxygen and Nitric oxide scavenging abilities of the fresh fruit were above 90%. Percentages of heat-induced hemolysis, protein denaturation inhibition, and proteinase inhibitory activities of the fresh fruit at 2 µg/mL were 37.14, 42.32, and 5.23, respectively. Furthermore, alpha-amylase and alpha-glucosidase inhibitory activities of the fresh fruit at 2 µg/mL were 13.7 and 17.0%, respectively. Bioactives and antioxidant, anti-diabetic, and anti-inflammatory activities of dialysable fractions were significantly lower (p < 0.05) than their originals. Positive correlations between TPC and antioxidant activities, and anti-inflammatory and antioxidant activities were evident. This study revealed the therapeutic benefits and appealing sensory attributes that should be developed when producing Noni fruit-incorporated products.