Journal of Food Technology Research

Physicochemical evaluation of chicken liver enriched sausages for maternal nutrition and stunting prevention

Fri, 12 Dec 2025 00:00:00 -0600

Stunting is a condition of chronic malnutrition resulting from prolonged inadequate nutritional intake, particularly during early childhood. A contributing factor is maternal malnutrition during pregnancy, including chronic energy deficiency and anemia. Therefore, this study aimed to formulate and analyze the physicochemical, microbiological, and organoleptic characteristics of chicken meat sausages enriched with chicken liver, kidney beans, skim milk, and carrageenan. These ingredients were selected for their high nutritional value, particularly heme iron, which is more bioavailable and may contribute to reducing stunting risk. In addition, the organoleptic test results of sausages showed a significant difference in the sensory test of sausages with a p-value <0.05. The optimal formulation was identified as treatment A3K1 (chicken liver 32.5: kidney beans 17.5: skim milk 15: carrageenan 1). The proximate analysis for formula A3K1 included ash content of 3.11%, moisture 55.31%, calories 199.35 kcal, protein 18.81%, carbohydrates 16.16%, fat 6.61%, iron 9.27%, and calcium 45.25%. In the chemical test, significant results were obtained with a p-value < 0.05. The chewiness ranged from 722.57 to 1175.32 gf, water holding capacity (WHC) between 1.41 and 2.37%, and cooking loss from 4.69 to 4.75%. While had a significant effect with a p-value <0.05. Microbiological analysis confirmed the absence of Escherichia coli and Salmonella spp among all samples. The inclusion of chicken liver, kidney beans, skim milk, and carrageenan significantly enhanced the physicochemical properties and nutritional profile of the sausages, indicating its potential to support maternal nutrition and contribute to stunting prevention strategies.

Assessment of functional, sensory, and bioactive properties of crackers enriched with Hom Pathum and black glutinous rice flour

Tue, 23 Dec 2025 00:00:00 -0600

Crackers are widely consumed snack foods known for their thin, dry, and crisp texture. Traditionally, they are produced using soft wheat flour, which is nutritionally limited, as it contains low amounts of vitamins, minerals, and fiber while also having a high glycemic index (GI). To address these shortcomings, this study explored the development of crackers enriched with Hom Pathum (HP) rice and black glutinous (BG) rice flour to enhance their nutritional value. Sensory evaluation results indicated no significant difference among the formulations, suggesting consumer acceptability. The optimal formulation was identified as crackers supplemented with a 40:25 ratio of HP to BG rice flour. Color analysis (L*, a*, b*) revealed statistically significant differences (p < 0.05), showing that higher BG rice flour content produced darker crackers. Microbiological quality met safety standards, with mold and bacterial counts below 1 × 10⁴ and 100 cfu/g, respectively. Nutritional analysis demonstrated considerable bioactive compounds, with total phenolic, flavonoid, and anthocyanin contents recorded at 2.95, 5.70, and 79.05 mg/g (DW), respectively. Functional properties were also promising, as antioxidant activity showed 14.33% and 8.77% inhibition by ABTS and DPPH assays, while α-glucosidase inhibition reached 28.44%. These findings indicate that supplementing crackers with HP and BG rice flour not only improves their nutritional and functional value but also provides consumers with a healthier snack alternative that may contribute to better dietary management and disease prevention.

Effect of fermentation on the nutritional composition antioxidant properties and anti-nutritional content of pineapple ananas comosus fruit processing waste

Tue, 23 Dec 2025 00:00:00 -0600

The Philippines is among the top global producers of pineapple (Ananas comosus), selling it as fresh fruit and canned products in local and international markets. Escalating demand for these products has resulted in the accumulation of processing waste in pineapple plantations and nearby landfills, leading to environmental hazards. This pressing scenario calls for the value addition of pineapple fruit processing waste (PFPW) as a sustainable waste management strategy. The study assessed the viability of using molasses to ferment PFPW. Molasses concentrations of 0%, 10%, 20%, and 30% were tested to enhance the proximate composition, phytochemical content, antioxidant activity (using DPPH assay), and to reduce the anti-nutritional content of PFPW. Significant results indicated a positive effect of fermentation on the proximate composition of PFPW, resulting in increased carbohydrates (3–15%), crude protein (7–45%), crude fat (6–52%), ash (93–238%), and reduced fiber (9–50%) compared to unfermented PFPW. Additionally, there was a very significant increase in phytochemical content: total phenolic content (TPC) by 105–395% and total flavonoid content (TFC) by 306–744%, leading to increased free radical scavenging activity of the fermented samples by 67–192%. Furthermore, reductions in anti-nutritional content, such as tannin by 45–56% and phytate by 10–40%, were also observed. These findings suggest that fermented PFPW can serve as a potential low-cost aquaculture feed additive, contributing to sustainable waste management and resource utilization.

Development and quality evaluation of flatbread incorporated with (Colocasia esculenta) taro leaf

Josephine Selvi Balamourougane, Anna Shibu, Anzil Kareem — Tue, 23 Dec 2025 00:00:00 -0600

This study investigates the formulation of a nutritional-functional flatbread by adding taro leaf and barley powder to wheat flour. The inclusion of taro leaf and barley powder improved and increased the fiber content (1.2%), protein content (13.11%), and mineral content of dietary flatbreads, while reducing carbohydrates to 3%. For the above reasons, this product is more suitable for health-conscious consumers and plant-based diets. Dough characteristics did change slightly. The high fiber content of the ingredients led to a slight increase in hydration, with a slight reduction in extensibility. However, the dough remained workable for rolling and shaping. The structure of the flatbread held up during cooking, supporting the continued use of this nutritionally functional flatbread in semi-industrial or home preparation. Sensory evaluation indicated positive responses from consumers; in particular, the nutty flavor of barley and the earthy note of taro leaf were appreciated, with a mean score of 4.6 on a 5-point hedonic scale. Lemon juice addition improved the flavor and significantly reduced the oxalate levels in taro leaves. Microbial analysis showed that the final product was safe for consumption, with an acceptable microbial count of 2×10⁴ CFU/g, and its shelf life, the duration during which the flatbread remains palatable, was 4 days. This nutritionally functional flatbread provides urban consumers with a nutritious, convenient, and palatable option to enhance the health aspects of their diets. The novelty of this research is based on the addition of the vastly underutilized taro leaves to a widely consumed food item, offering a solution to micronutrient insufficiency.

Starch from quinoa and amaranth flour for potential food applications: Thermal, electrokinetic and spectral characterization of the water-based starch extract

Mon, 29 Dec 2025 00:00:00 -0600

Quinoa and amaranth are pseudo-cereals suitable as cereal alternatives due to their potential use in functional foods. The study investigated the physicochemical properties of quinoa, amaranth, and water-extracted starches. Characterization of the flours and starches was performed using electrochemical analysis, differential scanning calorimetry, thermogravimetric analysis, powder X-ray diffraction, UV-Vis spectrometry, and Fourier Transform Infrared spectroscopy. The electrochemical analysis results indicated that extracted starches and flours are suitable electron acceptors in fermented foods. Thermal analysis by differential scanning calorimetry showed endothermic peaks of AMF (92.70 °C) > AMS (90.52 °C) > QF (84.83 °C) > CS-WFM (83.56 °C) > QS (70.41 °C), which depicted a variation in gelatinization temperatures. Fourier transform infrared spectroscopy analysis showed bands similar for all starches and flours. X-ray diffraction analysis of the powder showed different crystallinity patterns, indicating the presence of an A-type crystalline structure. UV-Vis spectrophotometry displayed peaks of 337 and 341 nm for amaranth and quinoa starch, respectively, and the quinoa peak is similar to a wide peak (340–354 nm) demonstrated by corn starch (reference). The results underline the diverse properties of quinoa, amaranth, and corn starch and indicate their potential as functional ingredients in various food applications.

An extension of the theory of planned behavior with machine learning to predict household food waste in India

Mon, 29 Dec 2025 00:00:00 -0600

Food wastage is a complex social, economic, and environmental issue worldwide. Approximately one-third of edible food products are wasted globally. There is an urgent need to raise awareness about food wastage. The Theory of Planned Behavior (TPB), which encompasses attitude, subjective norm, and perceived behavioral control, has been extensively used to study food-related behaviors. In this study, we propose an extension of TPB by adding three attributes: self-responsibility, eco-consciousness, and food and home management, aiming to develop a more comprehensive framework for predicting food wastage behavior. A cross-sectional survey was conducted among individuals of different age groups, measuring the impact of various attributes on food wastage. A total of 341 responses were collected across India. The data were analyzed using statistical methods and machine learning (ML) algorithms such as Naive Bayes (NB), Logistic Regression (LR), Support Vector Machine (SVM), and Random Forest (RF). The prediction accuracy of these ML classifiers for TPB and its extension was compared. Additionally, explainable artificial intelligence (XAI) techniques were employed to assess feature importance and identify significant attributes influencing food wastage. Results indicated that the prediction accuracy of all ML classifiers improved by 12% after incorporating self-responsibility, eco-consciousness, and food and home management attributes, thereby validating the extension of TPB. The integration of XAI highlighted key attributes associated with food wastage and increased the transparency of complex predictive models.

Effect of transportation and storage time on the frozen lamb quality in catering sector

Fadi Sad, Norazatul Hanim Mohd Rozalli — Mon, 29 Dec 2025 00:00:00 -0600

Ensuring the quality and safety of frozen lamb during transportation and storage is critical to preventing foodborne illnesses and maintaining product quality. Cold chain logistics (CCL) are essential for keeping meat fresh and safe, but long transportation times or unstable temperatures can lead to spoilage. This study evaluated the effects of transportation time and temperature variation within the CCL on the microbial and physicochemical quality of frozen lamb used in catering services in the UAE. Lamb samples were subjected to transport durations of 30, 45, and 90 minutes, followed by storage at -18°C for 30 days. Physicochemical analyses (pH, fat content, Total Volatile Basic Nitrogen (TVBN), and colour) and microbiological analysis (Total Viable Count (TVC)) were conducted at 10, 20, and 30-day intervals. Results showed that shorter transport times and stable storage conditions helped preserve quality, while extended durations led to significant spoilage. Longer handling periods (90 minutes of transportation and 30 days of storage) resulted in higher TVC, increasing from an initial 510 CFU/g to 8266 CFU/g, along with increased pH, fat content, and TVBN, indicating microbial growth and spoilage. Interestingly, colour remained stable throughout the storage period. These findings highlight the importance of maintaining strict temperature control during frozen meat transportation to ensure food safety and product quality.

Food security, agricultural investment, and climate change: A global empirical analysis

Muhammad Afdha Alif Almughni, Deni Kusumawardani, Muhammad Syaikh Rohman — Mon, 29 Dec 2025 00:00:00 -0600

The conditions of world hunger are centered on countries on the African continent and a small part of the Asian continent. This condition highlights the inequality of hunger conditions globally. The situation is exacerbated by rising food prices and the conflict between Ukraine and Russia, which has caused an increase in agricultural input prices. To address these challenges, agricultural investment is necessary. However, another factor threatening food security is climate change. Therefore, this study aims to analyze the influence of agricultural investment and climate change on food security, as proxied by food availability globally and based on continental groupings: Africa, Asia, Europe, Oceania, North America, and South America. This study uses data from 159 countries over the period 2002-2022, sourced from the World Bank and FAOSTAT, and processed using the panel regression method. Empirical results show that agricultural investment has a positive effect on food security. Climate change, with temperature indicators, has a negative effect on food security globally and on the Africa, Europe, and Oceania continents, but does not affect Asia, North America, and South America. Climate change, with rain indicators, has a negative effect on food security globally and on Africa, Asia, Europe, North America, and South America, but does not affect Oceania.

Microbial diversity and probiotic potential of fermented traditional rice varieties: Characterization and functional evaluation

R Subaratinam, R Vidya, V Suganthi — Mon, 29 Dec 2025 00:00:00 -0600

This study focuses on the characterization of probiotic diversity derived from two fermented traditional rice varieties, Kattuyanam and Mappillai Samba. The rice samples were processed, lyophilized, and subjected to microbiological analysis. Molecular identification was performed using metagenomics analysis. Probiotic efficacy was evaluated through acid and bile salt tolerance tests, antibiotic susceptibility assays (agar well diffusion), glucose fermentation, and adhesion assays on stainless steel plates. Metagenomic analysis confirmed the dominance of the Firmicutes phylum in both samples, with Lactobacillaceae as the most prevalent family. Antibiotic susceptibility tests revealed varying resistance patterns, with notable resistance to penicillin, streptomycin, and ampicillin, while susceptibility to tetracycline, rifampin, and erythromycin varied between samples. The combination of rice varieties displayed increased susceptibility compared to individual strains. In vitro probiotic efficacy tests demonstrated acid and bile salt tolerance, with the Kattuyanam and Mappillai Samba 1:1 (KRMR) showing the highest survival rates under acidic (80.287±0.328%) and bile salt (78.419±0.285%) conditions. Glucose fermentation tests indicated homofermentative behavior in all isolates, producing lactic acid without gas accumulation. Additionally, adhesion assays revealed that KRMR had the highest adherence to stainless steel (39.333±1.52%), indicating its potential for gut colonization. These findings highlight the probiotic potential of traditional rice-fermented microbes for applications in gastrointestinal health and functional foods.

RSM-based optimization of a celery–pomegranate–carrot–lemon juice blend

Tugba Gul Dikme — Mon, 29 Dec 2025 00:00:00 -0600

This study aimed to develop and optimize a multi-component vegetable–fruit juice blend using response surface methodology (RSM) to achieve desirable physicochemical and sensory properties. The formulation included pomegranate, carrot, celery, and lemon juices, selected for their complementary nutritional and sensory attributes. A mixture design was employed to assess the effects of varying proportions on pH, total soluble solids (TSS), and color parameters (L*, a*, b*). Significant regression models with high R² values were obtained, confirming the adequacy of the fitted models. The optimal blend was determined as 40.18% pomegranate, 32.19% carrot, 12.63% celery, and 15% lemon juices. Predicted physicochemical values under these conditions were pH 3.93, TSS 8.62 °Brix, L* 55.1, a* 21.1, and b* 8.3. Component contributions were also examined: lemon and celery decreased pH, pomegranate increased TSS and redness, while carrot enhanced lightness and yellowness due to its β-carotene content. Sensory evaluation with ten semi-trained panelists using a nine-point hedonic scale indicated moderate acceptability, with mean scores between 6.78 and 7.08 for taste, flavor, color, and overall preference. These findings highlight the effectiveness of RSM for optimizing complex beverage formulations and demonstrate the potential of this juice blend as a natural, clean-label functional drink. This study represents the first reported optimization of a celery, pomegranate, carrot, and lemon juice blend, highlighting both its novelty and industrial relevance.

Analysis of the nutritional composition of the flesh of the fruit of Annona senegalensis harvested in the peri-urban savannas of Brazzaville: A republic of Congo

Mon, 29 Dec 2025 00:00:00 -0600

Annona senegalensis, a spontaneous shrub native to tropical Africa, remains underexploited regarding its food potential, despite being part of a natural resource class whose significance is well established. The limited studies available in the literature on the nutritional value of its fruit present contradictory results. The present study aims to evaluate the nutritional composition of the flesh of fruits harvested in the peri-urban savannas of Brazzaville, revealing variability between sites: fruits from the Mabenga site exhibit higher concentrations of macronutrients than those from Lifoula, particularly in lipids (7.18% vs 4.03%) and proteins (4.28% vs 0.70%), due to a lower water content. Carbohydrate contents (26.29% vs 16.55%) are consistent with bibliographic data, while ash content remains relatively low (1.11% vs 0.61%). In terms of energy, Mabenga fruits reach 148.33 kcal/100g compared to 92.33 kcal/100g at Lifoula, positioning this species above many cultivated or foraged fruits of tropical Africa. However, these values are still lower than those of fruits rich in fats or dry, such as safou, avocado, baobab, or néré. The mineral composition is homogeneous between the two sites and generally higher than the values reported in the literature for Annona senegalensis. These findings underscore the underutilized nutritional potential of the fruit within the context of local resource valorization.

A literature review on IoT applications in fishery cold chains: Integrating blue economy principles for sustainable food security

Muhammad Alfathan Harriz, Harlis Setiyowati, Nurhaliza Vania Akbariani — Mon, 29 Dec 2025 00:00:00 -0600

The fishery sector faces critical cold chain challenges, such as 20-30% spoilage of seafood, overfishing, illegal fishing, and information gaps. These issues threaten global food security and sustainability. This systematic literature review investigates how IoT applications enhance traceability, sustainability, and food security in fishery cold chains compared to traditional manual methods, integrating blue economy principles to promote sustainable ocean resource use. Using the PICO framework, this study examines IoT interventions (e.g., sensors, RFID, and blockchain) across capture fisheries, aquaculture, and seafood processing, with a focus on transparency, waste reduction, and alignment with SDGs 2 and 14. Following PRISMA 2020 guidelines, seven studies from 2011 to 2025 were synthesized from Scopus, Semantic Scholar, and Crossref via Publish or Perish software. MMAT appraisal rated six studies high and one medium. Findings reveal that IoT-blockchain hybrids reduce fraud by up to 35%, RFID improves real-time monitoring, and barriers such as high costs hinder adoption in developing regions. Blue economy outcomes include reduced waste, prevention of illegal fishing, and inclusive growth for SMEs. This review’s significance lies in its novel integration of IoT with blue economy principles, offering fishery-specific guidelines to advance sustainable food systems. Research gaps include scalability in the global South and AI-IoT synergies. Policymakers should prioritize IoT adoption to strengthen governance, while future studies should explore cost-effective, climate-resilient solutions.

Enzyme-assisted extraction for the recovery of bioactive chemicals from Vietnamese palm fruit peel

Dao Van Thanh, Ho Thi Ngan Ha, Nguyen Duy Tan, Nguyen Thi Ngoc Giang — Tue, 30 Dec 2025 00:00:00 -0600

Palm fruit peel is regarded as agricultural waste and is inadequately exploited, even though it contains a high concentration of bioactive compounds. This work aimed to enhance the extraction process of vitamin C, total polyphenols, total flavonoids, total carotenoids, and extract recovery efficiency from the fruit peel of the palm (Borassus flabellifer L.) using an enzyme-assisted extraction method. The study was designed to optimize the critical parameters of the enzyme-assisted extraction process. The investigation involved two main stages: (i) assessing the influence of enzyme concentration (1-4%) and pH (4.0-5.5), and (ii) analyzing the impact of extraction duration (15-60 min) and temperature (40-55°C). This systematic approach was employed to find the ideal combination of conditions that would maximize the simultaneous recovery of all targeted compounds. The optimal conditions were determined to be a 2% enzyme concentration, a pH of 4.5, a temperature of 50°C, and an extraction duration of 45 minutes. Under these optimal parameters, the study successfully achieved an extraction yield exceeding 90%. Crucially, these conditions also succeeded in maximizing the recovery of all targeted bioactive compounds, including vitamin C, total polyphenols, total flavonoids, and total carotenoids. This work offers significant benefits by not only enhancing the potential value of palm peel by-products but also by providing a strong theoretical foundation for their industrial-scale application. The successful transformation of this agricultural waste into a valuable resource positions palm fruit peel as a promising raw material for high-demand sectors, including the functional food, cosmetic, and nutraceutical industries.