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Konjac is an ideal candidate for edible coatings on fruits due to its hydrophilic properties, film-forming ability, barrier properties, safety, and biodegradability. Meanwhile, the high market demand for strawberries necessitates post-harvest treatment to extend their shelf life and preserve their quality, as strawberries are known for their fragile skin and soft texture. To fully utilize konjac and develop high-quality coating films, native konjac flour (NKF) and konjac glucomannan (KGM) were extracted from its corm and used as a coating film for strawberries in the present study. Therefore, this study aimed to compare the physical properties of the film coatings between NKF and KGM, and evaluate their effects on strawberries preservation over 7 days of storage. A multistage extraction process was employed to isolate NKF and KGM, after which the glucomannan content was measured. NKF yield was 31.81%, exceeding KGM yield of 26.42%, and the glucomannan content obtained of NKF (25.93%) was higher than KGM (21.41%). Nuclear magnetic resonance spectroscopy confirmed that both NKF and KGM contain glucomannan in their structure. Furthermore, both NKF and KGM were combined with carboxymethyl cellulose (CMC) and glycerol to produce eight thin-layer films to assess their physical and mechanical properties. Compared to the KGM variant, the NKF variant generally exhibited higher moisture content, water vapor transmission rate, and tensile strength. However, NKF was less effective than KGM in extending strawberry storage life, leading to faster color changes and greater weight loss, despite maintaining similar hardness values. Nonetheless, konjac-based coatings were generally effective at maintaining the freshness and quality of strawberries compared to uncoated samples. Konjac shows promise as an edible coating, improving fresh produce shelf life and appeal, aligning with consumer preferences for natural and sustainable products. [ABSTRACT FROM AUTHOR]

Jack Bean tempeh, a highly nutritious protein source, is underutilized in the food industry. As a protein concentrate, the protein hydrolyzate has a limited shelf life, necessitating encapsulation for preservation. Encapsulation, mainly through freeze-drying, is a promising solution. This study, which explores the impact of different maltodextrin concentrations on the physical and chemical properties of encapsulated Jack Bean protein concentrate, has the potential to advance food technology and nutrition significantly. The methodology involved descriptive analysis and the addition of maltodextrin at three distinct concentrations: 10%, 20%, and 30% (w/w), relative to the weight of the ingredients. Meanwhile, the parameters investigated included protein content, yield, total solids, water and oil absorption, encapsulation effectiveness, and microstructure, which were studied using Scanning Electron Microscopy (SEM). The results revealed that the concentration of maltodextrin significantly influenced the encapsulation process. The protein content, water absorption, oil absorption, porosity, and encapsulation efficiency reached their peak at a maltodextrin concentration of 10%, with values of 27.26 ± 0.18%, 2.20 ± 0.05 g/g, 2.15 ± 0.02 ml/g, 0.52 ± 0.5%, and 73.19 ± 0.3%, respectively. Conversely, a 30% concentration of maltodextrin led to an increase in the yield to 61.33 ± 0.35% and the total solids to 92.52 ± 0.13%. The freeze-drying process resulted in non-uniform shapes in the microstructure in all treatments. [ABSTRACT FROM AUTHOR]

White chocolate, which does not contain cocoa mass, is less healthy than dark and milk chocolate. Due to its milk content, white chocolate can also cause issues for those with lactose intolerance or dairy allergies. To overcome these problems, a study was conducted by adding highly antioxidant encapsulated cinnamon extract (ECE) to vegan white chocolate formulated with different levels of soy protein isolate (SPI) and coconut flour (CF). This study aimed to examine the chocolate's total phenolics, flavonoids, antioxidant activity (IC₅₀), protein and fat content, particle size distribution, texture, color, melting point, and sensory characteristics. The results showed that the addition of SPI and CF had a significant impact on the properties of the white chocolate, except for hardness. Incorporating 2% (w/w), ECE significantly increased the total phenolics, flavonoids, and antioxidant activity. Total phenolics and flavonoids were positively correlated with antioxidant activity. Vegan white chocolate formulated with 27% SPI, 10% CF, and 2% ECE was acceptable to panelists, and thus, this product can be potentially consumed by lactose-intolerant and vegan consumers. [ABSTRACT FROM AUTHOR]

Coating materials and fluctuations in inlet temperature are crucial components of the encapsulation process, with both factors affecting the physical, chemical, and functional qualities. Therefore, this study aimed to determine the optimal properties of Jack Bean tempeh hydrolyzate using maltodextrin and Gum Arabic coating materials at a specific spray drying temperature. The experimental method consisted of 80% (w/w) maltodextrin, 20% (w/w) Gum Arabic, and a combination of both, with variations in inlet temperature at 140°C, 150°C, and 160°C. The results showed that 20% Gum Arabic treatment at a spray drying temperature of 150°C produced the best hydrolyzate characteristics of Jack Bean tempeh. Based on the SEM analysis, the morphology of the hydrolyzate particle had a spherical and wrinkled shape. Additionally, FTIR results showed no significant structural difference between the sample treatment and the uncoated control. [ABSTRACT FROM AUTHOR]

Cocoa beans are the basic ingredient to produce chocolate and its derivatives, including cosmetics, foods, and pharmaceutical products. The quality of cocoa beans is greatly affected by post-harvest handling, especially by microbial activity involved in pre-conditioning after they are harvested, including fermentation, drying, and storage. This review aims to provide various factors that affect each stage of post-harvest cocoa beans, process mechanisms, and various latest technologies that can be used to improve the quality of cocoa beans. Microorganisms could be involved in each post-harvest stage and affect the cocoa beans' quality. However, fermentation was one of the keys to determining the quality of cocoa beans because fermentation involved various microorganisms, such as yeast, lactic acid bacteria, and acetic acid bacteria, which were interrelated primarily to produce precursor flavor compounds. The drying and storage processes were decisive in maintaining quality, especially in preventing mold growth and other microbial contaminants. Various technologies could improve the quality of cocoa beans during post harvest, especially by adding microbial starters during fermentation. Using several technologies of vacuum drying and a controlled atmosphere during storage could maintain the quality of the cocoa beans. However, many challenges must be faced, especially those related to controlling microbial activity during post-harvest. Therefore, post-harvest technology needs to be continuously developed, especially in controlling microbiological activities to improve the quality of cocoa beans effectively. [ABSTRACT FROM AUTHOR]

Chocolate biscuits are one type of biscuit that contains antioxidants, albeit in small amounts. Incorporating functional compounds into the product is an option for enhancing its quality. This study investigated chocolate biscuits' physicochemical, antioxidant, and sensory properties incorporated with encapsulated mangosteen peel extract in percentages of 1%, 3%, 5%, and 7%. The increase in mangosteen peel extract microcapsules significantly affected the total value of polyphenols, flavonoids, peroxide number, color, and texture profile. But, there were no significant differences in the organoleptic characteristics of color, aroma, taste, texture, and overall acceptance. Total polyphenols, flavonoids, texture profile, a* and b* values, and browning index were all positively correlated with increasing the concentration of encapsulated in the formula. However, there was a negative correlation between antioxidant activity, peroxide number, and L*. It obtained the best recipe for its physicochemical, organoleptic, and antioxidant properties at 5%. Overall, the panelists approved the chocolate biscuits with mangosteen peel extract microcapsules. This product's development is an alternative to antioxidant-rich functional foods. [ABSTRACT FROM AUTHOR]