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The rheological characteristics of pea protein (PP100%) and alginate (AG100%) as pure and mixed gels with different levels of pea protein (AP90:10, AP80:20, and AP70:30) were investigated via large-amplitude oscillatory shear (LAOS) and Fourier transform infrared (FTIR). Small-angle oscillatory shear (SAOS) was carried out for the samples, and a slight frequency dependence of the storage modulus (G′) and the loss modulus (G″) was observed for the pastes and gels, indicating the formation of a weak network, which is crucial for understanding the gel's mechanical stability under small levels of deformation. Elastic and viscous Lissajous curves from the LAOS measurement at different levels of strain (1 to 1000%) elucidated that the mixed gels formed a strong network, which showed breakdown at high deformation (>100% strain). The synergistic strengthening of the network of the mixture was noticeable in the Fourier transform and Chevyshev harmonic analyses. This analysis indicated that the nonlinearity of e3/e1 and v3/v1 started at higher levels of strain for the mixed gels. The FTIR spectra revealed that there was no strong interconnection by crosslinking between pea protein and sodium alginate, indicating that the synergistic effect mainly came from electrostatic interactions. These findings suggest that combining alginate with pea protein can enhance the mechanical properties of gels, making them suitable for various food applications. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the effects of different drying methods on bioactive compounds and to analyze their composition in Verbascum sinaiticum (V. sinaiticum) leaf extracts using UHPLC-ESI-QTOF-MS/MS. V. sinaiticum is traditionally used as an herbal medicine, yet it has undergone limited scientific investigations regarding its secondary metabolites. V. sinaiticum leaves were dried using oven dryers at 50 °C, 60 °C, and 70 °C, as well as a freeze dryer. The leaves were then extracted using 50% and 70% aqueous ethanol and 100% aqueous solutions. The results showed that the highest contents of TPC and TFC were observed when 70% aqueous ethanol was used during freeze drying, reaching 181.73 mg GAE/g dw and 78.57 mg CE/g dw, respectively. The strongest correlations were observed between the TFC and DPPH radical scavenging activity (0.9082), followed by TPC and ABTS assays (0.8933) and TPC and DPPH (0.8272). In the FTIR analysis, freeze drying exhibited a lower intensity of the phenolic -OH functional groups, contrasting with significant denaturation observed during oven drying at 70 °C. Metabolite analysis identified 29 compounds in V. sinaiticum leaves, further confirming the presence of 14 phenolic and flavonoid compounds, including kaempferol, catechin, gallic acid, and myricetin derivatives, consistent with the experimentally observed antioxidant capacity. This study highlights the impact of drying methods on the bioactive composition of V. sinaiticum and underscores its potential as a source of antioxidants for food, nutraceutical, and pharmaceutical applications. [ABSTRACT FROM AUTHOR]

Verbascum sinaiticum (Qetetina or yeahya Joro) is a medicinal plant with secondary metabolites such as phenolics, flavonoids, glycosides, saponins, and alkaloids. This study was designed to optimize the ultrasonic-assisted extraction (UAE) parameters to enhance the phenolic content and characterize the phenolic compounds using ultra-high-performance liquid chromatography, coupled with electrospray ionization quadrupole time-of-flight tandem mass spectrometry (UHPLC-ESI-QTOF-MS/MS), and antioxidant activities in Verbascum sinaiticum extract. Extraction time, sample-to-solvent ratio, and extraction temperature were considered for UAE optimization. It was found that UAE generated the highest extraction yield (21.6%), total phenolic content (179.8 GAE mg/g), total flavonoid content (64.49 CE mg/g), DPPH (61.85 µg/mL), and ABTS (38.89 µg/mL) when compared to maceration extraction. Metabolite analysis in this study showed the detection of 17 phenolic compounds, confirming antioxidant capacities. The optimization parameters have significant effects on phenolic compounds. Scanning electron microscopy showed the presence of structural changes when UAE was used over the maceration method. The optimized UAE parameters for extraction temperature (41.43 °C), sample-to-solvent ratio (36.32 g/mL), and extraction time (33.22 min) for TPC were obtained. This study shows the potential application for UAE of Verbascum sinaiticum leaves in the development of pharmaceutical and nutraceutical products. [ABSTRACT FROM AUTHOR]

This document is a summary of a special issue on "Drying Kinetics and Quality Control in Food Processing" published in the journal Processes. The special issue covers various topics related to drying technologies and quality control in food processing. It discusses advancements in drying technologies such as microwave and freeze drying, which improve the preservation of nutritional and sensory qualities in food products. Computational modeling and simulation tools are highlighted for optimizing drying processes and enhancing product quality and energy efficiency. Quality control methods, such as moisture content analysis and colorimetry, are crucial for preserving nutritional and sensory qualities in dried products. The special issue also addresses sustainable drying practices, including the use of solar-assisted systems to reduce energy consumption and greenhouse gas emissions. The papers in this special issue aim to bridge knowledge gaps and inspire further advancements in drying kinetics and quality control in food processing. [Extracted from the article]

Bracken fern (Pteridium aquilium, BF) is a widely consumed vegetable. It has the potential to be manufactured as a ready-to-eat (RTE) product as a cooking ingredient and a side dish. The aim of the current study was to develop sterilized BF RTE products and to investigate textural qualities depending on the size of the pouches. The F0-value at the cold point according to pouch size (100, 150, and 200 g) targeted at 15 min was determined through heat transfer simulation using the calibrated heat transfer coefficient. The location of the cold points in the stand-up pouches was moved upward from the bottom of the pouch by increasing the pouch size. The sterilization time for 100, 150, and 200 g was evaluated as 35.0, 41.5, and 47.5 min, respectively. The textural properties measured using the cutting test showed significant differences according to the location in the pouch. The textural degradation of BF in the top part of the pouch was more extensive than that at the bottom due to the smaller dimensions. In addition, the percentage of textural degradation in the top part increased with increasing pouch sizes. The methods introduced in this study can be applied to validate the degree of sterilization and the texture of various stalk vegetables used for ready-to-eat products packed in stand-up pouches. [ABSTRACT FROM AUTHOR]