Search

Nasturtium officinale R.Br. (Betong watercress) contains high levels of secondary metabolites that offer health benefits. However, fresh-cut watercress has a short shelf life. This study aimed to assess the effect of drying methods on the phytochemical contents, antioxidant activity, and anti-diabetic activity of Betong watercress. The watercress was dried using three methods: roasting (R, 50 °C, 40 min); roasting and drying (RD, 40 min roasting at 50 °C and 1 h drying at 80 °C); and blanching, roasting, and drying (BRD, 30 s blanching at 80 °C, 20 min roasting at 50 °C, and 1 h drying at 80 °C). Aqueous extracts from each drying method were analyzed for total phenolic content, total flavonoid content, total glucosinolate content, antioxidant activities (FRAP, DPPH, and ABTS assays), and α-amylase enzyme inhibition. From the results, the R method provided the highest level of total phenolic, total flavonoid, and total glucosionolate content compared to the RD and BRD methods. Similarly, antioxidant activities and α-amylase enzyme inhibition were highest in the R method, followed by the RD and BRD methods. Our results demonstrate that roasting of Betong watercress without the addition of blanching or drying effectively preserves the phytochemical contents, antioxidant activities, and anti-diabetic activity. [ABSTRACT FROM AUTHOR]

This study investigated the effects of different roasting methods (45% light wave and 55% microwave roasting, 70% light wave and 30% microwave roasting, 100% light wave roasting, far-infrared roasting, and oven roasting) on the quality of roasted large yellow croaker. The quality was evaluated using sensory evaluation, texture characteristics, color differences, moisture content, and volatile flavor substances. In this context, different roasting methods can affect the color, taste, and flavor of large yellow croaker fish, significantly improving the overall acceptance of roasted fish. The results showed that after 45% light wave and 55% microwave roasting, the elasticity of fish meat was maintained, the hardness of fish meat was reduced, the moisture content and distribution were changed, and the taste was the best. Far-infrared roasting and 45% light wave and 55% microwave roasting had a significant effect on the color of large yellow croaker samples and improved the sensory evaluation score. Forty-six volatile compounds were detected using gas chromatography–mass spectrometry. After roasting, the oxidation and Maillard reactions of lipids and proteins were increased, with the 45% light wave and 55% microwave roasting giving the highest variety of volatile flavor substance products. [ABSTRACT FROM AUTHOR]

The aim of his study was to formulate and characterize precooked complementary flours based on yellow maize, cashews, and baobab pulp. To achieve this goal, yellow maize was malted and cooked and cashew almonds were roasted and cooked, while baobab pulp did not undergo any treatment. Indeed 3 materials were used: yellow maize, cashew almonds, and baobab pulp. All the food materials were dried and ground into flours. Four different complementary flours, MCB1 (73/23/4), MCB2 (72.5/25/2.5), MCB3 (75/22.5/2.5), and MCB4 (74/24/2), were formulated by blending yellow maize flour with cashew, almond, and baobab pulp flours. The proximate composition (moisture content, total ash, total carbohydrate, crude protein, crude fat, and crude fiber), soluble sugar, some minerals (iron and calcium) and vitamins (A and C), the functional properties (water absorption capacity (WAC) and water solubility index (WSI)), and the microbial characteristics of formulated flours were determined. Gruels were prepared from these flours, and their physical and sensory properties, as well as energy density, were determined. The results showed that for all the flours formulated, macronutrients, vitamins, and energy values were in the range recommended by the World Food Program. But concerning minerals, iron (5.12–5.30 mg/100 g DM) and calcium (141.02–181.94 mg/100 g DM) contents were lower compared to the norm. All the flours produced had good WAC, with the highest values for MCB3 (425.46%) and MCB4 (427.25%). The WSI of the formulated flours had the same trend as WAC. The flours presented good microbial characteristics, with no harmful microorganisms. The gruels prepared with the formulated flours exhibited a viscosity between 2497 and 2654 mPa.s, which indicates that they could be easily swallowed by young children with good energy density. The gruels were also accepted by the consumers, with the highest score of overall acceptability for the one prepared with MCB1. Based on their demonstrated nutritional values and functional properties, the flours formulated are potential complementary food for feeding young children but need to be fortified with minerals. [ABSTRACT FROM AUTHOR]

The sodium roasting-water leaching technique is the major technique for vanadium extraction from vanadium slag in industry, which suffers from the low vanadium extraction efficiency and thus low sustainability. The lack of intrinsic evolution mechanism of vanadium-containing phases during sodium roasting hinders the improvement of vanadium extraction efficiency. Herein, the "atomic atmosphere" method is proposed to explore the phase evolution mechanism of vanadium slag during sodium roasting at the atomic scale. At the initial stage of roasting, FeV2O4 transformed into Fe2O3·V2O3. As roasting time increased to 5 min, V3+ in Fe2O3·V2O3 began to be oxidized to V4+. At 15 min, V5+-containing sodium vanadate of Na3VO4, NaV3O8, and NaVO3 began to appear. At 15 to 70 min, oxidization of vanadium occurred intensively, and the sodium vanadate nanowire crystals increased and grew into clusters. At 90 min, all the vanadium atoms were V5+, which are surrounded by O2- and Na+; the sodium vanadate nanowire bundles covered the whole slag surface. This work exemplifies the atomic atmosphere method to disclose the phase evolution mechanism of vanadium slag during sodium roasting at the atomic scale, which can not only promote the vanadium extraction efficiency of sodium roasting technique, but also provides insights for efficient and sustainable extraction of other valuable resources. [ABSTRACT FROM AUTHOR]

In this study, we described a novel process for separating Li and Fe from spent LiFePO4 power battery cathode materials. The phase evolution and the reaction mechanism of the LiFePO4-NaHSO4·H2O system during the roasting and water leaching process were studied by TG-DSC, XRD, SEM, thermodynamics, and ICP. At 25°C–600°C, the LiFePO4-NaHSO4·H2O system exhibited significant weight loss and endothermic phenomena. The results show that the phase transition of LiFePO4-NaHSO4·H2O system with the increase of NaHSO4·H2O added as follows: LiFePO4, NaHSO4·H2O → Li3Fe2(PO4)3, Fe2O3, LiNaSO4 → Li3Fe2(PO4)3, Fe2(SO4)3, LiNaSO4 → LiNaSO4, Fe2(SO4)3, NaFeP2O7. The surface of the roasted product particles became flat and dense, and plate-like crystal precipitation occurred. The reaction mechanism of the roasting process may be as follows: the production of SO3(g) promoted the transformation of Li3Fe2(PO4)3 and Fe2O3 into LiNaSO4 and Fe2(SO4)3, Li3PO4 is converted into metallic sulfates prior to FePO4, and P 2 O 7 4 - was more stable than PO 4 3 - at higher temperatures. [ABSTRACT FROM AUTHOR]

BACKGROUND: Coffee roasting is one of the crucial steps in obtaining a high‐quality product as it forms the product's color and flavor characteristics. Roast control is made by visual inspection or traditional instruments such as the Agtron spectrophotometer, which can have high implementation costs. Therefore, the present study evaluated colorimetric approaches (a bench colorimeter, smartphone digital images, and a colorimetric sensor) to predict the Agtron roasting degrees of whole and ground coffee. Two calibration approaches were assessed, that is, multiple linear regression and least‐squares support vector machine. For that, 70 samples of whole and ground roasted coffees comprising the Agtron roasting range were prepared. RESULTS: The results showed that all three colorimetric acquisition types were efficient for the model building, but the bench colorimeter and the smartphone digital images generally performed with good determination coefficients and low errors as measured by external validation. For the whole bean coffee, the best model presented a determination coefficient (R2) of 0.99 and a root‐mean‐squared error (RMSE) of 1.91%, while R2 of 0.99 and RMSE of 0.87% was obtained for ground coffee, both using the colorimeter. CONCLUSION: The obtained models presented good prediction capability, as assessed by external validation and randomization tests. The obtained findings point to an alternative for coffee roasting monitoring that can lead to higher digitalization and local control of the process, even for smaller producers, due to its lower costs. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Ni and Co elements in superalloy scraps are scarce metal resources in China, and recycling these metal elements has great environmental and economic significance. This present study proposes a novel and efficient recycling process for the recovery of nickel and cobalt elements from superalloy leaching solution. The superalloy leaching solution reacted with NaOH solution to obtain precipitates. Then, the precipitates were mixed with Na2CO3 and roasted at high temperature. After sodium roasting, Al and Cr elements were removed by water leaching to obtain pure NiO and CoO as raw materials for preparing ternary precursors. As the nuclear part of this process, the impacts of sodium roasting on the water leaching behaviors of Al and Cr elements from Ni and Co sediments was investigated. Under suitable conditions of sodium roasting, the leaching efficiencies of Al and Cr elements are 99.11% and 99.39%. Moreover, the promoting mechanism of sodium roasting on leaching of Al and Cr elements was discussed from the view of phase composition. [ABSTRACT FROM AUTHOR]

The elemental distributions among various phases in vanadium-bearing slags have been quantified toward high-efficiency separation and extraction by calcium roasting using electron probe X-ray microanalysis. The roles of the roasting conditions were clarified, including roasting temperature, roasting time, and calcium amount. It was found that, with increasing roasting temperature, the V2O5 concentration in the target vanadium-enriched phase, predominantly in a form of 2(Ca,Mn)O·V2O5, decreased along with more SiO2 and Fe2O3 in this phase; while, with increasing roasting time, the V2O5 concentration in the vanadium-enriched phase increased due to a more complete reaction. However, a higher calcium addition induced a lower V2O5 concentration in the vanadium-enriched phase and, therefore, a CaO/V2O5 weight ratio of 0.6 was employed. In addition to the vanadium-enriched phase, the solubilities, especially V2O5 in the SiO2 and Fe2O3 solid solutions under varying roasting conditions, were also identified for a reduction of vanadium loss. Based on those quantitative results, the main principles to target to adjust the elemental distributions among various phases during the calcium roasting of vanadium-bearing slags are discussed toward a low-cost and high-efficiency vanadium extraction. [ABSTRACT FROM AUTHOR]

Since processing may affect the quality and benefits of foods, a study was conducted to compare some properties of fresh, sun-dried (constant water content of 4%) and oven-roasted (130 °C for 25 min) pistachio nuts of two cultivars. Carotenoid, iron, copper, manganese, total saturated, total unsaturated, palmitic, and linolenic fatty acids showed no statistical difference (P=0.05) among the samples. Comparing the 'Akbari' cultivar, the 'Ahmadaghaei' cultivar had less anthocyanin and less palmitoleic acid. Drying and roasting reduced antioxidant activity, flavonoid content, and arachidonic acid while increasing kernel firmness, malondialdehyde, and hydrogen peroxide. Chlorophyll content was higher in dried and roasted than fresh status in both cultivars. Stearic acid had a stable content in 'Ahmadaghaei', but increased by drying and roasting in 'Akbari.' Oleic acid increased by drying and roasting in 'Ahmadaghaei.' In 'Akbari,' oleic acid first decreas ed by drying and then increased to the initial level by roasting. Linoleic acid decreased by drying and roasting in 'Ahmadaghaei'. In 'Akbari', it revealed an increasing trend by drying, but again decreased to the initial content after roasting. In conclusion, the conditions in this experiment for drying and roasting the pistachios were not harmful and had some advantages, leading to better pistachios storage. [ABSTRACT FROM AUTHOR]

Starch is a natural plant raw material applicable in many areas of industry. In practice, it is most often used in a modified form, i.e., after various treatments aimed at modifying its properties. Modifications of native starch enable producing resistant starch, which, as a prebiotic with confirmed health-promoting properties, has been increasingly used as a food additive. The present study aimed to determine the effect of roasting retrograded starch with the addition of anhydrous glucose at different temperatures (110, 130 or 150 °C) and different times (5 or 24 h) on the modified starch's properties. The results of high-performance size-exclusion chromatography coupled with refractive index detector (HPSEC/RI) analysis and the changes observed in the solubility of starch roasted with glucose in DMSO, as well as in its other properties, confirm the changes in its molecular structure, including thermolytic degradation and the ongoing polymerization of starch with added glucose. [ABSTRACT FROM AUTHOR]

In this study, tomato seed (TS) samples were subjected to different roasting conditions (90–170 °C and 10–30 min) to compare their effects on the chemical composition and oxidative stability of tomato seed oil (TSO). Unroasted TS was considered as a control sample. Our results revealed that moderate roasting (130 °C/20 min) can significantly increase the content of linoleic acid (54.01–54.89%), linolenic acid (2.17–2.41%), phytosterols (2789.56–3037.31 mg/kg), squalene (5.06–13.10 mg/kg), total phenols (22.37–22.67 mg GAE/100 g), and other functional components (p < 0.05) in TSO, while the antioxidant activity (via DPPH, ABTS, and FRAP assays) also increased. In addition, the tocopherol content decreased significantly (758.53–729.50 mg/kg). Accelerated oxidation experiments showed that roasting (170 °C/30 min) increased the oxidative stability index (OSI) of TSO from 5.35 to 7.07 h (p < 0.05). Furthermore, roasting gradually increased the content of 5-hydroxymethylfurfural (HMF) (0–1.74 mg/kg), which indicates that the oxidative stability and the degree of the Maillard reaction increased upon roasting. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) showed that moderate roasting (130 °C/20 min) improved the chemical composition, antioxidant activity, and oxidative stability of TSO. Furthermore, this work provides a useful theoretical basis for the processing and wide application of TSO in the pharmaceutical and food industries. [ABSTRACT FROM AUTHOR]

Qidan is one of the most famous varieties of Wuyi Rock tea and has a strong aroma. The aroma-active compounds in Qidan subject to different roasting times were analyzed using solid-phase microextraction two-dimensional gas chromatography–olfactometry–mass spectrometry (SPME-GC×GC-O-MS), and a total of 92 aroma-active compounds were detected. Multivariate statistical analysis showed that the roasting time had a significant effect on the aroma characteristics of Qidan, and that the key products in the Maillard reaction accumulated with the extension of the roasting time; these key products were screened out according to the calculation of the odor activity values (OAVs), from which kinetic equations were established. It was found that the levels of 2-methylbutanal, 3-methylbutanal, 2-methylpyrazine, 2-ethyl-5-methylpyrazine, and benzaldehyde increased with time, while the contents of benzeneacetaldehyde showed a tendency to first increase and then decrease. This study provides a theoretical basis for flavor quality control during Qidan processing. [ABSTRACT FROM AUTHOR]

Tracking coffee roasting at an industrial scale for quality control is challenging. Bean color is a practical gauge for monitoring and regulating the process but only occurs before and after the process. This study highlights the feasibility of monitoring the process throughout using Raman spectroscopy. Strecker degradation and the Maillard reaction contribute to various aromatic compounds that can serve as markers in quality monitoring. Among these are chlorogenic acids (CGAs), recognized as pivotal factors determining the desired aroma. Here, drum and fluidized bed roaster processes were monitored, capitalizing on the chemical alterations induced by high temperatures (140–200 °C), particularly through the Maillard reaction. These chemical changes manifest in the scattered light signal. For real-time monitoring, Raman spectra were taken every 10 ms in selected ranges, with an average calculated every second. Utilizing a calibration matrix from a High-Pressure Liquid Chromatography (HPLC) method, CGA concentration becomes the control variable for assessing roasting progress. This study reveals the potential of Raman spectroscopy for tracking CGA during roasting. It establishes a correlation between inelastic scattered light and CGA validated through laboratory measurements and fixed roasting conditions, resulting in a theoretical CGA concentration that can be used as a process termination criterion. [ABSTRACT FROM AUTHOR]

Roasting is an essential process in cocoa industry involving high temperatures that causes several physicochemical and microstructural changes in cocoa beans that ensure their quality and further processability. The versatility in roasting temperatures (100 − 150 °C) has attracted the attention of researchers toward the exploration of the effects of different roasting conditions on the color, proximal composition, cocoa butter quality, concentration of thermolabile compounds, formation of odor-active volatile organic compounds, generation of melanoidins, production of thermal processes contaminants in cocoa nibs, among others. Some researchers have drowned in exploring new roasting parameters (e.g., the concentration of water steam in the roasting chamber), whilst others have adapted novel heat-transfer techniques to cocoa nibs (e.g., fluidized bed roasting and microwaves). A detailed investigation of the physicochemical phenomena occurring under different cocoa roasting scenarios is lacking. Therefore, this review provides a comprehensive analysis of the state of art of cocoa roasting, identifies weak and mistaken points, presents research gaps, and gives recommendations to be considered for future cocoa studies. [ABSTRACT FROM AUTHOR]

Magnetization reduction roasting is an important method for the utilization of oolitic magnetite. In this study, the magnetization reduction behavior and kinetics of oolitic hematite in gas-based roasting were systematically investigated by X-ray photoelectron spectroscopy (XPS). The results revealed that under optimal roasting conditions of 650 °C, a roasting time of 60 min, and a CO concentration of 30%, the magnetization reduction rate of the roasted product reached 44.34%. Furthermore, the weak magnetic separation concentrate presented a TFe of 58.09% and a concentrate iron recovery of 94.3%. The results of the XPS spectrum indicated that the peak area ratio (Fe2+/Fe3+) gradually increased with an increase in roasting temperature, roasting time, and CO concentration, while over-reduction occurred when the roasting temperature exceeded 750 °C. The investigation of magnetization roasting kinetics for varying particle sizes demonstrated that the magnetization reduction process is controlled by chemical reaction, with a corresponding activation energy range of 42.96 kJ/mol to 63.29 kJ/mol, indicating the particle size has little effect on the magnetization reduction of oolitic hematite. [ABSTRACT FROM AUTHOR]

Background Food allergen cross-contact during food preparation and production is one of the causes of unintentional allergen presence in packaged foods. However, little is known about allergen cross-contact in shared frying or roasting oil, which prevents the establishment of effective allergen controls and may put allergic individuals at risk. To better understand the quantity of allergen transferred to frying oil and subsequent products, an analytical method is needed for quantifying protein in oil that has been exposed to frying/roasting conditions. Objective The goal of this study was to develop a parallel reaction monitoring LC–MS/MS method to quantify the amount of cashew protein in shared roasting oil. Methods The sample preparation method was evaluated to improve protein extractability and peptide performance. Four quantitative peptides representing cashew 2S and 11S proteins were selected as targets based on their sensitivity, heat stability, and specificity. A calibration strategy was developed to quantify the amount of total cashew protein in oil. Method performance was evaluated using a heated cashew-in-oil model system. Results The method showed high recovery in oil samples spiked with 100 or 10 parts per million (ppm) total cashew protein heated at 138 or 166°C for 2–30 min. Samples (100 ppm total cashew protein) heated for 30 min had more than 90% recovery when treated at 138°C and more than 50% when heated at 166°C. Conclusion The method is fit-for-purpose for the analysis of cashew allergen cross-contact in oil. Highlights A novel MS-based method was developed that can accurately quantify the amount of cashew protein present in heated oil. [ABSTRACT FROM AUTHOR]

Coffee is one of the most consumed products worldwide. Among the varieties of this product, specialty coffee is a type of coffee that has been growing in the world market. This paper aims to assess the effects that the conditions derived from coffee roasting at different altitude levels have on the quality of the product. It was discovered that processing coffee at a higher altitude level yielded a smaller increase in bitterness. This led to a better Specialty Coffee Association (SCA) score in cupping and, consequently, to better preservation of the coffee quality. The storage time affected the aroma by associating roaster aromas with older coffees. Although the assessed origins had the same NIR spectra, differences in peak intensity lead to variations in the flavor and aroma of the coffee. Furthermore, although green beans prolong quality allowing a SCA score of 84.73 ± 2.81 after 4 months of storage, roasted coffee at higher altitudes could also maintain the quality between production and consumption (SCA score of 80.22 ± 0.91 after 2 months). Finally, this research found that the instrumental equipment helped to find minor changes in the sensorial profile, and with these changes correlated with the sensorial panel, the best conditions to preserve coffee quality were found. [ABSTRACT FROM AUTHOR]

Two kinds of grafted Pinus koraiensis were cultivated in the northeasteran area of China as a viable effort to foster Korean pine nut production. The physical characteristic, color (L*, a*, b* value) and texture (instrumental hardness), along with the chemical and sensory properties were significantly influenced by species graft and roasting conditions. Both raw grafted pine nuts showed significant differences in all proximate analyses, except for ash content. Fatty acid profiles were similar, while linoleic acid was accounted to be the largest proportion. During roasting, malondialdehyde content reached the highest at 180 °C for 30 min (sixfold). Bioactive compounds (total phenolic, total flavonoid, and proanthocyanidin) and antioxidant properties were gradually increased during roasting, while some major individual phenolic acid and flavonoid was quantified by HPLC. Multivariate analysis and sensory evaluation showed that a favourable healthy nut composition and desired sensory quality for both pine nuts could be achieved at 150 °C for 20 min. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Agroindustrial Technology / Jurnal Teknologi Industri Pertanian is the property of IPB University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Roasting is an important step in the pretreatment of biomass upgrading. Roasting can improve the fuel quality of biomass, reduce the O/C and H/C ratios in the biomass, and provide the biomass with a fuel quality comparable to that of lignite. Therefore, studying the structure and component evolution laws during biomass roasting treatment is important for the rational and efficient utilization of biomass. When the roasting temperature is 200–300 °C, the cellulose and hemicellulose in the biomass undergo a depolymerization reaction, releasing many monocyclic aromatic hydrocarbons with high reactivity. The proportion of monocyclic aromatic hydrocarbons in biomass roasting products can be effectively regulated by controlling the reaction temperature, residence time, catalyst, baking atmosphere, and other factors in the biomass roasting process. This paper focuses on the dissociation law of organic components in the pretreatment process of biomass roasting. [ABSTRACT FROM AUTHOR]

Seeds of "sweet lupins" have been playing an increasing role in the food industry. Lupin proteins may be used for producing a variety of foods, including pasta, bread, cookies, dairy products, and coffee substitutes. In a small percentage of the population, lupin consumption may elicit allergic reactions, either due to primary sensitization to lupin or due to cross-allergy with other legumes. Thus, lupin has to be declared on commercial food products according to EU food regulations. In this study, we investigated the influence of roasting seeds of the L. angustifolius cultivar "Boregine" on the detectability of lupin by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), ELISAs, LC-MS/MS, and real-time PCR. Seeds were roasted by fluidized bed roasting, and samples were drawn at seed surface temperatures ranging from 98 °C to 242 °C. With increasing roasting temperature, the extractability of proteins and DNA decreased. In addition, roasting resulted in lower detectability of lupin proteins by ELISAs and LC-MS/MS and lower detectability of DNA by real-time PCR. Our results suggest reduced allergenicity of roasted lupin seeds used for the production of "lupin coffee"; however, this has to be confirmed in in vivo studies. [ABSTRACT FROM AUTHOR]

In this study, the effect of steaming and roasting treatment on the physicochemical and functional properties of walnut kernel at 95°C for different time (15, 20, and 30 min) was investigated. Steaming and roasting treatments significantly increased the enthalpy change for protein denaturation, in‐vitro digestibility, viscosity, storage modulus (G′) and loss modulus (G″) (p < 0.05), the order from high to low was steaming (7.11–8.69 J g−1; the gastric and intestinal digestion: 1.21%–17.83% and 1.51%–27.31%, respectively; 134.04–450.49 Pa s; 214.28–1047.14 and 61.72–196.09 Pa) > roasting (6.24–7.07 J g−1; the gastric and intestinal digestion: 1.26–15.42% and 1.21–22.37% a, respectively; 16.92–86.07 Pa s; 6.58–209.85 and 3.08–67.14) > untreated (4.53 J g−1; the gastric and intestinal digestion: 0.24%–4.18% and 1.00–7.58%, respectively; 17.06 Pa s; 5.78 and 1.79 Pa). All samples contained the essential amino acids, the amino acid score of samples by steaming was the highest. In addition, the protein of walnut kernel after heating treatment contained more α‐helix and random coil structures compared to the untreated sample, while β‐sheet and β‐turns structures decreased. Moreover, the thermal treatment could cause the changes of the water/oil holding capacity, foaming and emulsifying properties of walnut kernel flour. When there were differences between the results of steaming and roasting samples, it was concluded that the water played an important role in steaming. These results suggested that the thermal treatment as an effective approach could improve the physico‐chemical, structural and functional properties of walnut kernel and be potentially applied in the food processing. [ABSTRACT FROM AUTHOR]

A large amount of open-dumped electrolytic manganese residue (EMR) has posed a severe threat to the ecosystem and public health due to the leaching of ammonia (NH4+) and manganese (Mn). In this study, CaO addition coupled with low-temperature roasting was applied for the treatment of EMR. The effects of roasting temperature, roasting time, CaO-EMR mass ratio and solid–liquid ratio were investigated. The most cost-effective and practically viable condition was explored through response surface methodology. At a CaO: EMR ratio of 1:16.7, after roasting at 187 °C for 60 min, the leaching concentrations of NH4+ and Mn dropped to 10.18 mg/L and 1.05 mg/L, respectively, below their discharge standards. In addition, the magnesium hazard (MH) of EMR, which was often neglected, was studied. After treatment, the MH of the EMR leachate was reduced from 60 to 37. Mechanism analysis reveals that roasting can promote NH4+ to escape as NH3 and convert dihydrate gypsum to hemihydrate gypsum. Mn2+ and Mg2+ were mainly solidified as MnO2 and Mg(OH)2, respectively. This study proposes an efficient and low-cost approach for the treatment of EMR and provides valuable information for its practical application. [ABSTRACT FROM AUTHOR]

Effects of hot air circulation roasting temperature on cashew nut sensory and aroma profiles were assessed in this study. Optimal roasting at 130°C for 20 min yielded a uniform, glossy appearance and rapid water loss. Sensory and electronic nose (E‐nose) analyses indicated enhanced sweet, milky, and fatty aromas. Gas chromatography–mass spectrometry identified more than 180 volatile compounds. Roasting at 150°C for 20 min produced a burnt aroma, with a decrease in alkenes and aromatic hydrocarbons and an increase in alkanes, acids, ketones, and pyrazines. Principal component analysis distinguished between 130 and 150°C roasting samples, and key volatile compounds included phenylethanol, 1‐octen‐3‐ol, naphthalene, (−)‐alpha pinene, trans caryophyllene, 2,5‐dimethylpyrazine, 2‐methylbutyr‐aldehyde, heptaldehyde, 2,3,5‐trimethylpyrazine, and n‐octanol. Compared to traditional roasting, hot air circulation roasting offers efficiency, convenience, energy savings, and environmental benefits. Practical applications: Cashew nuts are esteemed as a nutritious treat mainly due to their profound taste and elevated nutrient content. This research explored the influence of applying hot air circulation during the roasting procedure on various aspects of physical and chemical properties, flavor, and energy consumption. By establishing a systematic theoretical model of the process, this work can effectively manipulate the roasting parameters to attain an optimal flavor profile desirable for cashew nuts. Moreover, the efficiency of this novel approach outperforms conventional techniques, offering substantial energy cost savings, and showcasing its virtues of high efficacy, eco‐friendliness, and environmental preservation. The investigation revealed that utilizing hot air circulation leads to cashew nuts possessing a superior gustatory sensation and nutritional profile. Therefore, it can safely be stated that hot air circulation roasting could serve as an exemplary methodology for household nut manufacturing, thereby warranting further consideration of this innovative technique in private nut production. [ABSTRACT FROM AUTHOR]

Bell peppers (Capsicum annuum L.) in various stages of maturity are widely used in the diets of individuals and in the food industry; they are consumed both fresh and after thermal processing. However, every type of processing impacts the overall textural and bioactive characteristics of this plant-based food. In order to quantify the changes in the bioactive substances and color-structural characteristics that occur during selected heat treatments (contact grilling, roasting, roasting combined with microwaving, and steam cooking) of bell peppers at three maturity stages (green, yellow, and red), analyses of antioxidant activity, reducing sugar content, polyphenolic compound content, textural properties, and color coordinates in the L*a*b* system were carried out. Some of the processes used, such as contact grilling (15.43 mg GAE/g d.b.) and roasting combined with microwaving (15.24 mg GAE/g d.b.), proved to be beneficial as the total polyphenol content of green peppers (2.75 mg GAE/g d.b.) increased. The roasting (3.49 mg TE/g d.b.) and steaming (6.45 mg TE/g d.b.) methods decreased the antioxidant activity of yellow bell peppers (14.29 mg TE/g d.b.). Meanwhile, the roasting (0.88 mg Glc/g d.b.), contact-grilling (2.19 mg Glc/g d.b.), simultaneous microwaving and roasting (0.66 mg Glc/g d.b.), and steaming (1.30 mg Glc/g d.b.) methods significantly reduced the content of reducing sugars and reducing substances in red bell peppers (4.41 mg Glc/g d.b.). The studies proved that in order to preserve the antioxidant and bioactive properties of bell peppers, it is necessary to consider the use of appropriately selected heat treatments, depending on the different stages of maturity. The proper selection of adequate thermal treatment can not only increase digestibility, but also improve the bioavailability of bioactive substances from this raw material. [ABSTRACT FROM AUTHOR]

In the present study, three degrees of roasting (light, medium, and dark), which significantly differentiate the properties of coffee beans, were analyzed. Additionally, the effect of the roasting level on the profile of volatile and biologically active compounds, including chlorogenic acids, tocopherols, and caffeine, was determined. Light-roast coffee beans, referred to as the Cinnamon roast, were obtained at 198℃. In turn, American roast beans were obtained at 212℃ before the second crack, and dark beans classified as the Italian roast were obtained in a roasting process carried out at 228-230℃. The content of bioactive compounds in green coffee beans was determined as well. The 'Typica' cultivar of Arabica coffee originating from a plantation located at an altitude of 1680 m a.s.l. in Huehuetenango Department, Guatemala, was used in the study. The analyses showed that the different parameters of coffee bean roasting (Cinnamon, American, and Italian roast) resulted in differences in the levels of phenolic compounds, caffeine, and tocopherols. The American roast style was shown to be the most balanced type of roasting in terms of the content of bioactive compounds as well as the chemical groups and profile of volatile compounds. This roasting type also exhibited the highest intensity of emission of volatile compounds, which is expected by the consumer. The study also demonstrated that the coffee bean roasting process generated different levels of phenolic compounds, caffeine, and tocopherols. [ABSTRACT FROM AUTHOR]

Dried red chilies are widely used globally and are susceptible to contamination by fungi and fungal toxins. Roasting is a common way of processing dried red chilies. This study explored the effects of Aspergillus niger and ochratoxin A (OTA) contamination on the quality of roasted chilies, and the fate of OTA during the roasting process. Three optimum roasting conditions (140 °C×8 min, 160 °C×6 min, and 180 °C×4 min) were screened out by a combination of instrumental and manual sensory evaluations. Under these roasting conditions, A. niger and OTA contamination diminished the quality and taste of roasted chilies. With increasing roasting temperature and time duration, OTA content and mold counts gradually decreased, together with the DNA degradation of OTA biosynthesis-related genes of A. niger in roasted chilies. The roasting condition at 180 °C×4 min showed the greatest decomposition effect on OTA, while also maintaining good sensory quality of roasted chilies. This study shed light on the fate of OTA during the chili roasting process. [ABSTRACT FROM AUTHOR]

Afrostyrax lepidophyllus seed is a nontimber forest product which has a strongly ferocious smell of garlic or onion. It is widely used in central and west Africa in traditional medicine and as spices. The seeds used as spices are generally roasted in order to improve their flavor or aroma. However, roasting conditions vary and also affect the quality of the final product. In order to define the best roasting conditions, A. lepidophyllus seeds were roasted using microwave (200, 300, and 450 W for 10 min), oven (10 and 20 min at 180°C), and pot (5, 10 and 15 min) and blended into flour. The proximate composition, physical, functional, and antioxidant activities of (control) and roasted flours were analyzed. Irrespective of the roasting method, there was a significant increase in fiber content (oven (0.5–1.20%), pot (0.47–1.27%), and microwave (0.50–0.93%)) with increase in time and temperature. The carbohydrate content increased (77.74–81.50%), while protein content dropped with roasting. A significant increase in ash, total phenolic contents (TPC), antioxidant activity (AOA), and functional properties compared to the control was recorded. Roasting A. lepidophyllus seeds in the pot at 250 ± 5°C, 15 min was found to be a good method which maintained or increased its functional and physicochemical properties. With the good TPC and AOA, A. lepidophyllus roasted flour can be a potential ingredient for nutraceutical food development. [ABSTRACT FROM AUTHOR]

The objective of this study was to compare the effects of extrusion cooking and roasting on the nutritional composition of the blend obtained from rice, soybean, millet and corn flours. Two different flour compositions with different proportions of ingredients were prepared. Roasting process was conducted at 160°C for a duration of 30 minutes, whereas extrusion cooking was performed at 129°C for approximately 5 minutes. Chemical analysis was carried out on all four samples. The findings revealed that the moisture and carbohydrate content in the extrusion-cooked samples (A and B) were higher than in the roasted samples (A' and B'). In contrast, crude fat content, crude fiber content, and ash contents were higher in roasted samples (A' and B') compared to extrusion-cooked samples (A and B). The protein content of samples A, A', B and B' was found to be 10.67%, 8.47%, 14.64% and 9.18%, respectively. This proven protein content is higher in extruded composite flours (A and B). Additionally, calcium and iron contents were higher in the roasted samples, with sample B' having the highest calcium and iron contents. Tannin content and phytic acid content was also higher in the roasted samples, with sample B' having the highest tannin and phytic acid content. In conclusion, extrusion cooking increased nutritional content while reducing anti-nutritional components in the composite flour, suggesting its potential as a preferred processing method to maintain nutritional quality. [ABSTRACT FROM AUTHOR]

The roasting process is an important step in coffee production, leading to important physical and chemical changes that are responsible for the sensory quality of a coffee beverage. Besides the commonly used drum roasters, a newly developed infrared roaster can be used to roast green coffee beans. In this study, 1H nuclear magnetic resonance (NMR) spectroscopy was used to analyze the fat and aqueous extracts of coffee beans roasted to different degrees of roasting using a professional drum roaster, a hot air fluidized bed sample roaster and an infrared roaster. Caffeine-containing and decaffeinated Coffea arabica coffee samples were used to monitor the roasting process in the different roasters. Compared with the drum-roasted coffee sample, the formation and degradation of NMR-detectable components in the coffee sample roasted with the infrared roaster and the hot air roaster were time-dependent. In the decaffeinated coffee sample, compounds such as kahweol, caffeoylquinic acid and trigonelline were found to occur at lower levels. The formation and degradation of the NMR-detectable compounds in the decaffeinated coffee sample also occurred with a time lag or to a lesser extent than in the caffeine-containing coffee sample. [ABSTRACT FROM AUTHOR]

Flaxseed oil is favored by consumers because of its high nutritional value. However, the effect of thermal processing on the quality of flaxseed oil remains to be clarified. The effects of dry-air roasting on the physicochemical properties (acid value, peroxide value, color), chemical composition (conjugated diene, conjugated triene, carotenoids, tocopherol, total phenolics, Maillard reaction products, fatty acid composition), oxidation stability index, DPPH, and ABTS of flaxseed oil were investigated. The results showed that with the increase of roasting degree, the color of flaxseed oil became darker, the acid value increased, the peroxide value and conjugated diene first increased and decreased, while carotenoids, total phenols, Maillard reaction products, conjugated trienes, oxidation stability index, DPPH, and ABTS increased during roasting. The content of α-linolenic acid decreased slightly in the roasting process. Moderate roasting significantly improved the quality of flaxseed oils. The results of this study would provide support for flaxseed and flaxseed oil processing. [ABSTRACT FROM AUTHOR]

Roasted sacha inchi seeds are now commercialized as a health food product, but the influence of roasting methods on their proclaimed health effects has yet to be explored. This study investigated the total phenolic contents (TPCs), antioxidant potential, and inhibitory activities of raw and roasted sacha inchi seeds in vitro. Individual phenolics in raw seeds were also identified in an attempt to explain the bioactivities of the seeds. The results suggested that roasting in a cooking pan, vacuum oven, and tray dryer had distinct impact on TPC in sacha inchi seeds, and thus differentially altered their antioxidant and inhibitory properties. Seeds that underwent roasting exhibited 1.5–2.7-fold higher antioxidant potentials than raw seeds. Certain roasting methods provided the products with anti-α-amylase and anti-cholinesterase activities, while inhibitions of these enzymes were not detected in raw seeds. Roasted seeds also possessed superior anti-lipase and anti-glycation activities when compared with raw seeds (up to 1.7- and 4.8-fold, respectively). The inhibitory properties observed in the seed samples might be attributed to their p-coumaric acid, ferulic acid, and quercetin, as these potential enzyme inhibitors were predominant in raw seeds. The overall results showed that pan-roasting could be used to obtain relatively high health benefits from the antioxidant and inhibitory activities of sacha inchi seeds. The information obtained from this study may serve as the basis for the proper processing of sacha inchi seeds to optimize their functional food and nutraceutical applications. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The article deals with the use of damaged cocoa beans in the cosmetics industry. The "Damaged Beans" project by Fraunhofer IVV and its Brazilian partner UNICAMP aims to identify new value creation potentials for damaged cocoa beans. Due to their lower costs and the additional active ingredients of the plant, damaged cocoa beans can be an advantage for cosmetic products. The project focuses on the effects of fermentation, drying, roasting, and pressing on the yield and properties of cocoa butter, proteins, and secondary plant substances. The goal is to develop a more efficient and cost-effective processing chain for damaged cocoa beans. [Extracted from the article]

Introduction: Barnyard millet, an ancient grain that serves as a staple food and a key component of many diets, requires processing before consumption. Roasting is a common processing method that can enhance millet palatability. However, it is important to ensure that the nutritional properties are well preserved. Hence, this study investigated the influence of roasting on the proximate composition, amino acid composition, total phenolic content (TPC) and antioxidant activity of the whole grain barnyard millet sample. Method: The roasted sample of whole grain barnyard millet was roasted in the oven at 110? for 10 minutes and used for proximate analysis and amino acid composition. Meanwhile, TPC and DPPH were performed using the ethanol extract of a roasted whole-grain barnyard millet sample. Results: This study found a significant (p<0.05) of 14.22% reduction in moisture content in roasted millet compared to non-roasted millet. The roasted millet sample showed a higher fat content (p<0.05) compared to the non-roasted millet sample, with values of 5.08±0.24% and 4.38±0.24%, respectively. The total amino acid content of the non-roasted sample was 116.76±11.31ng, while the roasted sample had a value of 123.51±0.23.22ng. In addition, the TPC and antioxidant activity were found significantly higher (p<0.05) in the roasted sample than in the non-roasted sample of whole grain barnyard millet. Conclusion: The roasting method should be considered in processing of the whole grain barnyard millet to enhance the nutrient composition and boost its functionality. [ABSTRACT FROM AUTHOR]

Summary: In this work, a novel roasting method for virgin rapeseed oil (VRO) production was proposed. The effect of infrared roasting (IR) on oxidation stability, Maillard reaction, glucosinolate degradation and volatiles of VRO was evaluated at 110–170 °C. The results showed that VROs from IR exhibited better oxidation stability (higher oxidative stability index and DPPH radical scavenging activity) of VROs than that from traditional roller roasting (TRR). This was attributed to the higher contents of tocopherols (748.78 mg kg−1) and canolol (680.69 mg kg−1) measured in IR‐VROs than tocopherols (682.15 mg kg−1) and canolol (564.28 mg kg−1) in TRR‐VROs. IR could provide a more effective thermal fracture of rapeseed, facilitating to higher releases of tocopherols and canolol. Moreover, during IR, free amino acid (from 25.60 to 15.03 mg kg−1), reducing sugars (from 7.65 to 2.04 mg kg−1) and glucosinolate (from 28.73 to 13.00 mg kg−1) were decreased more than TRR, especially at 150 °C, indicating more intense Maillard reaction and glucosinolate degradation. Hence, more nitriles/isothiocyanates (657.43 μg kg−1) and pyrazines (269.64 μg kg−1) were generated in IR‐VROs than TRR‐VROs (600.82 and 163.89 μg kg−1, respectively). From sensory analysis, the flavour profile of IR‐VRO was more than TRR‐VRO at 150 °C. IR holds the potential to produce VROs with better flavours. [ABSTRACT FROM AUTHOR]

Processing with heat treatment has been reported to alter several therapeutic effects of turmeric. In Vietnamese traditional medicine, turmeric has been long used for bacterial infections, and roasting techniques are sometimes applied with this material. However, there have been no studies investigating the effects of these thermal processes on the plant's antibacterial properties. Our study was therefore performed to examine the changes that roasting produced on this material. Slices of dried turmeric were further subjected to light-roasting (80 °C in 20 min) or dark-roasting (160 °C in 20 min) processes. Broth dilution and agar-well diffusion methods were applied to examine and compare the effects of ethanol extracts obtained from non-roasted, light-roasted and dark-roasted samples, on a set of 6 gram-positive and gram-negative bacteria. In both investigations, dark-roasted turmeric was significantly less antibacterial than non-roasted and light-roasted materials, as evident by the higher values of minimum inhibitory concentrations and the smaller diameters of induced inhibitory zones. In addition, dark-roasting was also found to clearly reduce curcumin contents, total polyphenol values and antioxidant activities of the extracts. These results suggest that non-roasting or light-roasting might be more suitable for the processing of turmeric materials that are aimed to be applied for bacterial infections. [ABSTRACT FROM AUTHOR]

Nigella sativa, commonly known as the black seed, is a culinary spice therapeutic against many ailments. Common preparation practice of roasting or heating the seeds often deteriorates bioactive compounds, which can be remedied with superheated steam (SHS). With roasting temperatures of 150, 200, and 250°C and roasting times of 10, 15, and 20 min, convection and SHS roasting media were tested, and their effects on proximate analysis, antioxidant assays, and oil quality were evaluated. For proximate content, moisture significantly decreased from 9.08% in unroasted seeds to 4.18%–1.04% in roasted seeds, while fat increased to as high as 44.76% from 32.87% in unroasted seeds. Roasting only slightly increased ash content and had no significant impact on protein and carbohydrate content. SHS roasted black seeds had better DPPH (2,2‐Diphenyl‐1‐picrylhydrazyl) radical scavenging capacity (RSC) than convection roasted seeds. DPPH RSC decreased with elevated roasting time and temperature, conversely related to total phenolic content, which increased with increased roasting time and temperature. Oil of roasted seeds developed an increasingly intense brown color from an initial light, yellow, unroasted oil with better extraction efficiency in SHS roasting. For oil quality analysis, free fatty acid values were significantly lower in both roasted samples. Peroxide value was initially recorded at 84 in convection and 48 (meq O2/kg of oil) in SHS roasted samples. In contrast, p‐anisidine values were initially recorded at 28.36 in convection roasted samples compared to 23.73 in SHS roasted samples. Based on all quality analyses, SHS showed better potential in black seed quality preservation. [ABSTRACT FROM AUTHOR]

This paper reports a comprehensive recovery of valuable metals from spent Al2O3-based catalysts using sodium carbonate roasting and water leaching. In all experimental parameters, roasting is one of the most critical influences on the leaching effect. During the roasting of sodium carbonate, insoluble NiAl2O4 and α-Al2O3 are converted to soluble NaAlO2, which can be leached by water. Then, Al, Ni, and V were recovered by leaching solution and residue, respectively. The experimental results showed that Al and V leaching rates were 99.64% and 99.24%, respectively, under the optimal leaching conditions. Moreover, the simple metal composition in the leachate and residue is more favorable for metal recovery than the direct recovery of Al and Ni from the spent Al2O3-based catalyst. Adding Ba(OH)2, which is stoichiometric with V, to the leachate allows the recovery of V first. Subsequently, Al(OH)3 precipitation was obtained by adding the appropriate amount of hydrochloric acid dropwise, and γ-Al2O3 was obtained by calcination. The residue was acid-leached using sulfuric acid again, and after the reaction, Ni(OH)2 was recovered by adding excess NaOH. Ni(OH)2 was heated to a certain temperature to obtain NiO. The recoveries of Al and Ni were 98.68% and 96.31%, respectively, during the whole experiment. [ABSTRACT FROM AUTHOR]

Roasting is a dry heat processing technique used to develop sensory properties of food which has caught the interest of customers. Roasted seeds of sesame is one of the most recommended oilseeds in the world thanks to its sensorial, medicinal and nutritional benefits. However, the choice of effective roasting conditions is important for the sensorial parameters and for the biological potentials of sesame seeds, as well. In this study, the impact of oven temperature and roasting time on sesame quality was investigated. A total of 16 different roasting conditions were used. Sesame seeds were roasted at the following temperatures: 130°C, 140°C, 150°C and 160°C. During this process, samples were taken and analyzed at different time intervals (40 min, 60 min, 90 min, and 120 min). Both the roasting temperature and time significantly (P<0.05) affected the quality characteristics of sesame seeds. The amounts of oil yield, total proteins, total sugars, total phenolic and flavonoids content, total antioxidant activity and DPPH radical scavenging were increased by increasing the treatment. Roasting sesame seeds at 140°C/40min, gave a significantly higher content of oil yield (52.2%), proteins (20.95%), sugars (29.62%), flavonoids content (0.12 mg/g) and total phenolic content (1.2 mg/g) in comparison to the other roasting conditions. However, beyond this treatment, these contents decreased significantly. Based on these results, time and temperature are undoubtedly important factors to consider in the roasting process of sesame. [ABSTRACT FROM AUTHOR]

The objective of this work was to evaluate the influence of roasting, blending, and grinding on the nutritional, sensory and sustainable aspects of coffee. To achieve this, a systematic review of the literature was performed. The database for the selection of relevant papers was the Portal de Periódicos da Capes, with remote access via CAFe. For the elaboration of the research, a chronological criterion with period restriction was used, considering the period between 2008 and 2022, to access all possible works related to the theme of this work. The following terms were used: blending; grinding; coffee; nutritional; sensory; sustainability; and roasting. To filter the searches, the association of these terms was also used by means of links and word associations. In the terminology, the Boolean operator "AND" was used to interconnect the terms used. The roasting degree, grinding, and the amount of each coffee species impact the nutritional and sensorial aspects of coffee, while the determination of each blend influences the sustainability of the environmental, economic and social aspects of the coffee production chain. [ABSTRACT FROM AUTHOR]