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The exploitation of mineral resources in Brazil did not have any formal regulation until 1934, when the mining code was established, which is one of the main reasons for the lack of data on Brazilian quarrying, including about Rio de Janeiro city, worldwide recognized for its landscape. After facing environmental issues for decades, most of the city’s quarries have been closed or relocated to neighbouring cities. Many of these quarried rocks were used as cladding and/or crushed stone. One of them is the nepheline syenite, commercially known as Ás de Paus Granite, object of this study, which aimed to determine its main technological and petrographical characteristics and to investigate the stone’s behaviour under the action of sea spray and/or polluted areas by artificial weathering tests. These tests consisted of exposure of the rock to salt fog and sulphur dioxide in climatic test chambers with changes monitored by density, porosity, water absorption, ultrasonic pulse velocity test and spectrophotometry. The results indicated that Ás de Paus Granite is a durable stone as it was not significantly affected by the selected weathering tests, showing nearly imperceptible visual effects, a result of its physical and technological properties. [ABSTRACT FROM AUTHOR]

This work aimed to develop novel alternative gluten-free premixes for use in the production of cookies by optimizing the formulation of three different starches (corn, potato, and tapioca starch) in a rice/corn formula and then enriching the optimized formula with various natural flours (acorn, soy, chestnut, chickpea, millet, and quinoa). An extreme vertices mixture design was used to optimize the mixing sub-part consisting of 30% (w/w) of starches. The enriched gluten-free cookies were characterized by physical, rheological, antioxidant, color, and sensory properties. An optimum was obtained by mixing 18.5084 g of corn starch, 6 g of potato starch, and 5.4916 g of tapioca starch. The enrichment results indicated that soy-enriched gluten-free cookies have a high specific volume (2.428 cm3/g) with the highest spread ratio (12.25) compared to other cookies. The rheological properties of enriched gluten-free doughs indicated a higher value of the consistency coefficient (K) of soy-enriched gluten-free cookies. The antioxidant characteristics were enhanced by replacing corn with several types of flours, with higher TPC for acorn (2.83 mg GAE/g dw) and soy-enriched cookies (2.49 mg GAE/g dw) with better antioxidant activities (DPPH, ABTS, and RED). The tasters gave all the cookies favorable ratings for overall acceptability. With an average rating of 7.09, cookies enhanced with chickpea flour have a high acceptability compared to the other cookies. Considering all the tested parameters, PCA analysis clustered millet, corn, quinoa, and chestnut gluten-free enriched cookies into the same group. However, acorn and soy cookies were placed in a separate group, and chickpea-enriched cookies were classified separately. [ABSTRACT FROM AUTHOR]

This study analyzed the effects of thermal pre-treatments such as convective drying (P-CD), water (BL_W), and microwave blanching (M_BL) and osmotic enrichment pre-treatments with juices from pomegranate (PG), chokeberry (CH), and sea buckthorn (SB) on microwave-vacuum-dried (MVD) carrot properties. Convective drying (CD) and freeze-drying (FD) were used as a comparative method. The dry matter content and water activity of MVD carrots were varied, but in many cases, the values were comparable to those of FD-dried carrots. Pre-enrichment in CH juice significantly reduced the values of the color parameters L*, a*, and b*, regardless of the drying method. The smallest changes were observed in microwave pre-blanching (M_BL). The lowest loss in carotenoid content was observed in CD-dried carrots (14–34 mg/100 g d.m.). Blanching and enrichment in SB juice allowed significant retention of these compounds. As a result of drying carrots, the total phenolic content (TPC) increased. Compared to the raw material, the TPC content in dried carrots increased 3–9 times. Drying using the FD and MVD methods gave a similar effect of increasing the TPC content, including a greater effect after enrichment in CH juice. The highest average antioxidant activity against the DPPH• and ABTS•+ radicals was recorded for FD-dried carrots (6.9 and 30.0 mg Trolox/g d.m.). SB juice contributed to a significant increase in the total vitamin C content, even by 89.1%, compared to raw carrots. Applying osmotic pre-enrichment in PG juice increased the sugar content in dried FD and CD samples by 37.4–49.9%, and in MVD by 21–59%. [ABSTRACT FROM AUTHOR]

The demand for innovative products from renewable sources has motivated research development to create new sustainable materials. Cassava starch (CS) has been widely used for bonding and composing different types of products. Particleboards produced from cocoa (Theobroma cacao), wood wastes, and CS adhesives can be an environmentally correct and economically profitable alternative to replacing traditional commercial panels. This study aimed to manufacture particleboards made with wood waste extracted from the stem of Theobroma cacao. The panels were bonded with different proportions of CS and urea–formaldehyde (UF) adhesives, and their physical–mechanical properties were determined. To manufacture the panels, cocoa wood wastes were mixed with the adhesive in ratios of 90:10, 70:30, and 50%:50% (CS/UF). Two control treatments were bonded with 100% of both adhesives. The resulting particleboards were employed as a reference to compare properties. The manufacturing process was carried out by cold pressing. Apparent density, water absorption, thickness swelling, and static bending strength were found for all panels. The data obtained were subjected to Levene's homogeneity test, Shapiro–Wilk's normality test, analysis of variance (ANOVA), and Tukey's mean test. The results showed that the highest density value was 497.0 kg m−3, corresponding to the treatment composed of cocoa wood wastes bonded with 100% CS adhesive. The water absorption and thickness swelling results after a 24 h immersion showed that the panel formed using cocoa wood wastes and 100% UF had the lowest values, 22.1 and 11.2%. The highest bending strength value was 13.1 MPa for the experimental treatment composed of cocoa wood residue and 100% UF. However, this result did not differ statistically from the treatment (50–50). Therefore, cocoa wood waste combined with adhesive CS may be a sustainable alternative for producing particleboards. [ABSTRACT FROM AUTHOR]

The present study was carried out to demonstrate the effects of dry heat treatment (DHT) at different temperatures (100, 125, 135, 150, and 165 °C) on the nutritional and techno-functional properties of white, blue, and yellow whole grain maize flour. Results showed that DHT increased the insoluble dietary fiber and free phenolic compounds of the investigated maize flours, while the bound phenolic compounds, anthocyanins, and pasting properties decreased with the rising of the applied temperature. The application of DHT caused the most notable changes regarding the amount of dietary fiber. Content of NDF (neutral detergent fiber) ranged from 11.48% to 44.35%, 14.19% to 37.84%, and 15.15% to 45.86% in white, yellow, and blue maize samples, respectively. Furthermore, at the highest temperature applied in the DHT (165 °C) the content of soluble free phenolic compounds in yellow and blue maize flour samples was 1.2- and 1.4-fold higher compared to control flour samples. DHT significantly improved the functionality of maize flour in terms of water absorption capacity, water solubility, and digestibility, thus it can be effectively used to make up for the poor functionality of raw maize flour. This study shows that DHT at moderate temperatures (125–135 °C), could be a viable solution for the pre-processing of maize flour to enhance the potential for its utilization in the food industry. [ABSTRACT FROM AUTHOR]

Fish provides a low-caloric content, polyunsaturated fatty acids, many essential trace elements and is also a rich source of protein, ranging from 10% to 25%. Therefore, the production of FPH (fish protein hydrolysates) is of great interest, as the resulting products exhibit a variety of important bioactive and technological properties, making them potential ingredients for new functional foods and supplements. The aim of this review was to compile and analyze information on enzymatic hydrolysates, with particular emphasis on those derived from fish by-products, as a potential ingredient in human nutrition. Their nutritional characteristics, food safety aspects, bioactive properties, technological attributes, key influencing factors, and applications in food products were evaluated. The findings revealed that these properties are influenced by several factors, such as the raw material, enzymes used, degree of hydrolysis, and the molecular weight of the peptides, which need to be considered as a whole. In conclusion, the gathered information suggests that it is possible to obtain high-value products through enzymatic hydrolysis, even when using fish by-products. However, although numerous studies focused on FPH derived from fish muscle, research on by-products remains limited. Further investigation is needed to determine whether the behavior of FPH from by-products differs from that of muscle-derived FPH. [ABSTRACT FROM AUTHOR]

Abstract This study aimed to investigate the impact of reduction of salt content (from 1.5 to 0.75%), the technique of mixing half of the salt content with animal fat, and the salt particle size on the instrumental texture, cooking losses, diameter reduction, overall liking, and sensory characteristics of burgers. The results showed that regardless of the types of micronized salt (MS

Introduction. In the modern world, there are many pharmaceutical substances that have various structure. During the development of finished dosage forms (FDPs) it is necessary to take into account many factors, such as physicochemical and technological properties of substances and excipients, manufacturing technology and others. This work is focused on the application of these approaches in practice in relation to a substance with anisodiametric crystal shape. Rebamipide was chosen as an example of such substance with poor technological characteristics for investigation and manufacturing technology selection.Aim. Research of approaches to examine a substance with anisodiametric crystal shape (Rebamipide in this case) to determine its physicochemical and technological properties in purpose of theoretical substantiation of the best method of manufacturing mass for tabletting.Materials and methods. In this study were used such materials as Rebamipide substance (α-[(4-chlorobenzoyl)amino]-1,2-dihydro-2-oxo-4-quinolinepropanoic acid) (experimental sample). Also were used such equipment as flowability tester ERWEKA GT (Erweka GmbH, Germany), powder density tester ERWEKA SVM 122 (ERWEKA GmbH, Germany), vibrating sieve CISA RP 200N (CISA Cedaceria Industrial S.L., Spain), powder diffractometer D8 ADVANCE (Bruker Corporation, USA), calorimeter DSC 204 F1 (NETZSCH, Germany), Hitachi TM-100 electron microscope (Hitachi, Japan).Results and discussion. The properties of Rebamipide substance were evaluated, such as polymorphism, melting point, microscopy and evaluation of technological characteristics. Application of the SeDeM method allowed to determine the critical parameters of the substance that need to be corrected.Conclusion. It was found out experimentally that Rebamipide substance has polymorphism, high melting point, needle-shaped crystals, poor bulkiness and compactability, which was confirmed by the use of SeDeM method.

The relevance of this study lies in the fact that the majority of commercial milk processed into fermented dairy products is a mixture of β-casein genotypes. The increasing use of A2 milk in the dairy industry necessitates the development of scientifically grounded technologies for the production of fermented products, as casein genotype modifications can affect the course of technological processes and require adjustments to production parameters. The study aimed to determine the impact of genetic modification of the β-casein protein in cow’s milk on the fermentation process of milk mixtures during the production of fermented dairy products. Research methods included chemical, physical, organoleptic, and microbiological methods (determination of the quality indicators of raw milk and fermented milk curds), and technological methods (determination of acid formation activity and viscosity). The initial characteristics of raw milk were investigated according to genotype, revealing no direct correlation. Changes in the physicochemical, microbiological, and organoleptic properties of fermented milk curds during biotechnological processing and storage were examined. Optimal technological process regimes were selected, and technological methods were chosen to minimise the influence of secondary factors on the experiment. A mixed culture preparation of mesophilic lactic acid lactococci, including L. Lactis ssp., was chosen as a starter culture. It was established that all 13 milk samples were suitable for biotechnological processing using mixed cultures of mesophilic lactic acid bacteria. As a result, it was concluded that the production of fermented dairy products from raw milk with the presented β-casein genetic modifications, A1A1, A1A2, and A2A2 – using L. lactis ssp. cultures – is possible using the classical technology and does not require adjustment of the technological conditions. The obtained results can be used in the dairy industry when developing technologies for fermented dairy products from A2 raw milk

AbstractThis study aimed to evaluate the influence of the molar ratio of urea-formaldehyde resin (UF) on formaldehyde content and the physical and mechanical properties of MDF panels. The goal was to determine the optimal composition, i.e. the one that exhibits the lowest formaldehyde content without compromising the properties. To that end, there were five treatments. They were characterized by five F:U molar ratios (0.9:1; 1.0:1; 1.1:1; 1.2:1; and 1.3:1). The panels had a nominal density of 750 kg.m−3, dimensions of 40 × 40 × 1.5 cm, 12% resin, 1% paraffin. They were produced with a pressing cycle with a temperature of 170 °C and pressure of 3.6 MPa per 10 min. The physical-mechanical properties of the panels and the formaldehyde content were determined and evaluated following the NBR 15316-2 (2019) standard. Results showed that the formaldehyde content was lower for panels produced with resin molar ratios of 0.9:1, 1.0:1, and 1.1:1, classified as E1. Panels with a resin molar ratio of 1.2:1 were classified as E2. The molar ratio of 1.3:1 exceeded the limits of the standard. Panels with resin molar ratios of 1.1:1, 1.2:1, and 1.3:1 met the standard requirements for all physical-mechanical properties of non-structural MDF for use in dry conditions. These results indicate that the most suitable UF resin molar ratio for producing MDF panels is 1.1:1. This radio provides low formaldehyde content and technological properties compatible with the reference standard. [ABSTRACT FROM AUTHOR]

This review examines the potential of curcumin as a technological and functional food additive in dairy and milk‐based products. The advantages of incorporating curcumin in these products include its antimicrobial properties, support for the activity of lactic acid bacteria, improvement in sensory characteristics, and shelf‐life extension. Curcumin notably enhances antioxidant activity and acts as a natural preservative in cheese, cheese‐like products, and butter. In ice cream and dairy desserts, curcumin contributes to attractive color formation and offers functional benefits such as antioxidant activity, photostability, and increased nutritional value. However, the use of turmeric extract, a common source of curcumin, presents challenges including low bioavailability, color instability, and the formation of insoluble precipitates. The application of specialized curcumin formulations with enhanced water dispersion, purity, and bioavailability can mitigate these issues, improve the product's technological properties, and ensure compliance with local regulations. This review highlights the importance of continued research and development to optimize the use of curcumin in dairy and milk‐based products, offering valuable insights for scientists and food industry professionals. [ABSTRACT FROM AUTHOR]

Milk powders are becoming a major attraction for many industrial applications due to their nutritional and functional properties. Different types of powdered milk, each with their own distinct chemical compositions, can have different functionalities. Consequently, the development of rapid monitoring methods is becoming an urgent task to explore and expand their applicability. Lately, there is growing emphasis on the potential of near-infrared spectroscopy (NIRS) as a rapid technique for the quality assessment of dairy products. In the present work, we explored the potential of NIRS coupled with chemometrics for the prediction of the main functional and chemical properties of three types of milk powders, as well as their important processing parameters. Mare, camel and cow milk powders were prepared at different concentrations (5%, 10% and 12%) and temperatures (25 °C, 40 °C and 65 °C), and then their main physicochemical attributes and NIRS spectra were analyzed. Overall, high accuracy in both recognition and prediction based on type, concentration and temperature was achieved by NIRS-based models, and the quantification of quality attributes (pH, viscosity, dry matter content, fat content, conductivity and individual amino acid content) also resulted in high accuracy in the models. R2CV and R2pr values ranging from 0.8 to 0.99 and 0.7 to 0.98, respectively, were obtained by using PLSR models. However, SVR models achieved higher R2CV and R2pr values, ranging from 0.91 to 0.99 and 0.80 to 0.99, respectively. [ABSTRACT FROM AUTHOR]

Dehydrated integral forage palm cladode flour (FPF) presents a promising nutritional and functional approach to enriching fettuccine-type pasta. This study investigated the use of microwave-dehydrated FPF (at 810 W) as a partial wheat flour substitute (0, 5, 10, 15, and 20% w/w) in fresh and dry fettuccine-type pasta. The thermomechanical properties of flour blends and the technological and sensory attributes of the resulting pasta were evaluated. FPF displayed a high protein (15.80%), mineral (15.13%), dietary fiber (67.35%), and total soluble phenolic compound (251 mg EAG·100 g−1) content. While water absorption (~58%) and dough stability remained consistent across formulations, a decrease in maximum torque during heating was observed (p < 0.05). Fettuccine-type pasta containing 10% FPF exhibited an acceptable optimal cooking time, solid loss, weight gain, and textural properties for both fresh and dry pasta. Sensory evaluation revealed acceptability above 63% for pasta with 10% FPF, with a slight preference for the fresh version. Fresh pasta flavored with garlic and extra virgin olive oil (garlic and oil pasta) achieved a sensory acceptance rate of 79.67%. These findings demonstrate the potential of FPF for fettuccine-type pasta production, contributing desirable technological characteristics and achieving acceptable sensory profiles. [ABSTRACT FROM AUTHOR]

Although noncovalent interactions and covalent reactions between phenolic compounds and proteins have been investigated across diverse scientific disciplines, a comprehensive understanding and identification of their products remain elusive. This review will initially outline the chemical framework and, subsequently, delve into unresolved or debated chemical and functional food‐related implications, as well as forthcoming challenges in this topic. The primary objective is to elucidate the multiple aspects of protein–phenolic interactions and reactions, along with the underlying overwhelming dynamics and possibilities of follow‐up reactions and potential crosslinking between proteins and phenolic compounds. The resulting products are challenging to identify and characterize analytically, as interactions and reactions occur concurrently, mutually influencing each other. Moreover, they are being modulated by various conditions such as the reaction parameters and, obviously, the chemical structure. Additionally, this review delineates the resulting discrepancies and challenges of properties and attributes such as color, taste, foaming, emulsion and gel formation, as well as effects on protein digestibility and allergenicity. Ultimately, this review is an opinion paper of a group of experts, dealing with these challenges for quite a while and aiming at equipping researchers with a critical and systematic approach to address current research gaps concerning protein–phenolic interactions and reactions. [ABSTRACT FROM AUTHOR]

The objective was to extract type I collagen and determine its ideal extraction conditions, technological parameters, and antioxidant properties. A 2 × 3factorial design was used, with variations in the type of enzyme and hydrolysis time. The treatments that presented the highest yield based on protein content (70.46% and 64.57%) and collagen content (34.65 and 49.05 g/100 g) were the samples subjected to acid hydrolysis-enzymatic for 12 h (CP12 and CB12). CB12 demonstrated greater water absorption capacity (WA), while CP12 demonstrated greater water solubility (WS) and antioxidant activity. CP12 is the most promising collagen extract for use as a bioactive ingredient in foods. [ABSTRACT FROM AUTHOR]

The incorporation of a blackcurrant pomace extract (BPE) at 2.5%, 5.0% and 10.0% into an emulsion gel based on high oleic sunflower and linseed oils was examined in order to obtain a functional ingredient to be used as a pork backfat replacer in Vienna sausages. The replacement of the pork backfat with the control emulsion gel reduced the cooking loss but negatively affected the color by decreasing L* and a* values as compared with the traditional product. A decrease in the n-6/n-3 ratio from 10.99 to around 1.54 (by 7 times) was achieved through reformulation, while the PUFA/SFA ratio increased from 0.49 to 1.09. The incorporation of BPE did not have a major impact on the fatty acid profile and improved color by increasing redness, but negatively affected the texture by increasing hardness, gumminess and share force as compared with the sausages reformulated without extract. BPE reduced the pH and the thermal stability of the emulsion gels, increased cooking loss and decreased moisture retention in sausages. BPE increased the oxidative stability of Vienna sausages enriched in polyunsaturated fatty acids; however, the incorporation of BPE into the emulsion gels above 5% affected the sensory scores for appearance, texture and general acceptability of the reformulated sausages. [ABSTRACT FROM AUTHOR]

The relevance of this study lies in the fact that the majority of commercial milk processed into fermented dairy products is a mixture of β-casein genotypes. The increasing use of A2 milk in the dairy industry necessitates the development of scientifically grounded technologies for the production of fermented products, as casein genotype modifications can affect the course of technological processes and require adjustments to production parameters. The study aimed to determine the impact of genetic modification of the β-casein protein in cow's milk on the fermentation process of milk mixtures during the production of fermented dairy products. Research methods included chemical, physical, organoleptic, and microbiological methods (determination of the quality indicators of raw milk and fermented milk curds), and technological methods (determination of acid formation activity and viscosity). The initial characteristics of raw milk were investigated according to genotype, revealing no direct correlation. Changes in the physicochemical, microbiological, and organoleptic properties of fermented milk curds during biotechnological processing and storage were examined. Optimal technological process regimes were selected, and technological methods were chosen to minimise the influence of secondary factors on the experiment. A mixed culture preparation of mesophilic lactic acid lactococci, including L. Lactis ssp., was chosen as a starter culture. It was established that all 13 milk samples were suitable for biotechnological processing using mixed cultures of mesophilic lactic acid bacteria. As a result, it was concluded that the production of fermented dairy products from raw milk with the presented β-casein genetic modifications, A1A1, A1A2, and A2A2 - using L. lactis ssp. cultures - is possible using the classical technology and does not require adjustment of the technological conditions. The obtained results can be used in the dairy industry when developing technologies for fermented dairy products from A2 raw milk. [ABSTRACT FROM AUTHOR]

Aquafaba is the residual water from cooking chickpea in water. It has a high gelling ability, allowing it to create stable gels. However, those functional properties depend on the legume composition, genotype, cooking time, pressure, and temperature. This study aimed to evaluate the different processes for obtaining aquafaba and compare their nutritional composition and technological characteristics using a systematic review. The authors performed the systematic review by performing specific search strategies for Scopus, Web of Science, Pubmed, Lilacs, Google Scholar, and ProQuest. A total of 17 studies were analyzed. Of them, 17.64% (n = 3) used the wastewater from canned chickpeas, 17.64% (n = 3) compared the wastewater of canned chickpeas and dry grains, and 58.82% (n = 10) used dry chickpeas. Studies used different methods to analyze the protein content. The most used (n = 5) was the Association of Official Analytical Chemists (AOAC). The aquafaba presented carbohydrates at 2.03–2.59 g/100ml; protein at 0.0.8–2.8 g/100ml; and fat at 0.07–0.1 g/100ml. In general, preparing aquafaba followed: soaking (8–10 h at 4 °C—1 chickpea: 4 water), pressure cooking (30 min—2 chickpea: 3 water), and refrigerating (24h/4 °C). In general, the results showed the following steps to prepare aquafaba: soaking for 8–10 h at 4 °C at the proportion of 1:4 (chickpea:water), pressure cooking for 30 min in the proportion of 2:3 (chickpea: water), and refrigerating 24 h/4 °C. These procedures in a homemade aquafaba presented the best results, considering foam development and higher stability. The aquafaba from canned chickpeas has a higher foam-ability and lower emulsion properties than homemade cooking aquafaba. [ABSTRACT FROM AUTHOR]

Plant-based milk has gained considerable attention; however, its high nutritional variation highlights the need for improved formulation designs to enhance its quality. This study aimed to nutritionally compare cow milk with plant-based milk produced from hazelnuts (H), Brazil nuts (BN), cashew nuts (CN), soybeans (S), and sunflower seeds (SS), and to perform physicochemical and technological characterization. The plant-based milk produced with isolated grains showed a nutritional composition inferior to that of cow milk in almost all evaluated parameters, protein content (up to 1.1 g 100 g−1), lipids (up to 2.7 g 100 g−1), color parameters, minerals, and especially calcium (up to 62.4 mg L−1), which were originally high in cow milk (up to 1030 mg L−1). However, the plant-based milk designed using a blend composition was able to promote nutritional enhancement in terms of minerals, especially iron (Fe) and magnesium (Mg), high-quality lipids (up to 3.6 g 100 g−1), and carbohydrates (3.4 g 100 g−1 using CN, BN, and S). The protein content was 1.3% compared to 5.7 in cow milk, and the caloric value of plant-based milk remained 32.8 at 52.1 kcal, similar to cow milk. Satisfactory aspects were observed regarding the shelf life, especially related to microbiological stability during the 11 d of storage at 4 °C. For the designed plant-based milk to be equivalent to cow milk, further exploration for optimizing the blends used to achieve better combinations is required. Furthermore, analyzing possible fortification and preservation methods to increase shelf life and meet the nutritional and sensory needs of the public would be interesting. [ABSTRACT FROM AUTHOR]

As consumers become more aware of their health and environment, food manufacturers have begun to incorporate more sustainable nutritional ingredients into their products. Agricultural wastes present a well-established source of highly nutritive and functional ingredients, such as dietary fibers (DF). In order to promote the use of agro-waste DFs as food ingredients, we investigated the physicochemical, technological, and in vitro bioactive properties of seven waste DFs (wheat, bamboo, sugarcane, oat, pea, cocoa, and apple). The results showed these DFs mainly consist of IDF, which was over 90% in wheat, bamboo, sugarcane, and oat fibers. DFs from cocoa, apple, and pea had the highest SDF content, while those from oat, sugarcane, bamboo, and wheat showed negligible SDF content. The highest water-holding and swelling capacities were found in materials with high fiber content, especially insoluble fiber fractions (wheat, bamboo, and sugarcane). In addition to fiber composition, other chemical components of DFs, such as starch in the pea fiber, affect their hydration properties. Insoluble fractions had high porosity, which allowed them to hold more water, leading to increased viscosity. Fibers with low porosity and high soluble fractions (apple and cocoa) had the lowest water-holding and swelling capacities. This study found a positive correlation between the oil-holding capacity and porosity. The adsorption of glucose by the DFs was affected by their viscosity, which was associated with their ability to hold water and sugar molecules. Along with viscosity, cholesterol adsorption capacity was influenced by soluble and insoluble fiber fractions. The functional groups in the DF composition can affect their antioxidant activity and cation exchange capacity. A mapping tool was designed based on the relationship between DF properties and food functions. Using this tool, food manufacturers can select the most promising agro-waste DFs based on their intended applications. [ABSTRACT FROM AUTHOR]

Simple Summary: In Italy, buffalo milk is mainly transformed into 'Mozzarella di Bufala Campana', a Protected Designation of Origin (PDO) cheese. A quick method for predicting the coagulation properties of the milk before cheese production could enhance the efficiency of the industry. Therefore, the aim of this paper was to evaluate the potential use of mid-infrared spectroscopy to predict milk coagulation traits in bulk milk from Mediterranean Italian buffaloes. A total of 1736 bulk milk samples from 55 farms in central Italy were analyzed. Prediction models using mid-infrared spectroscopy were built with a modified partial least-squares regression using an external validation dataset. The best prediction model was obtained for curd firmness, but it was still inaccurate enough to replace traditional methods. This study evaluated the potential use of mid-infrared spectroscopy to predict milk coagulation traits in bulk milk from Mediterranean Italian buffaloes. A total of 1736 bulk milk samples from 55 farms in central Italy were collected during the official milk quality testing system. The prediction models were developed based on modified partial least-squares regression with 75% of the samples and validated with the remaining samples. All bulk milk samples coagulated between 7.37 and 29.45 min. Average values for milk coagulation traits in the calibration set were 17.71 min, 3.29 min, and 38.83 mm for rennet coagulation time, curd firming time, and curd firmness, respectively. The validation set included samples with similar mean and standard deviation for each trait. The prediction models showed the greatest coefficient of determination of external validation (0.57) and the ratio of prediction to deviation (1.52) for curd firmness. Similar fitting statistics of the prediction models were obtained for rennet coagulation time and curd firming time. In conclusion, the prediction models for all three coagulation traits were below the threshold to consider the prediction models adequate even for rough screening of the samples. [ABSTRACT FROM AUTHOR]

Whey protein concentrates (WPCs) are gaining importance as a functional ingredient due to their high technological and functional properties and their diverse application in the food industry. In this study, Camel milk whey (CW) was separated from skimmed camel milk, then either spray-dried (SD) at 170, 185 and 200 °C, or treated by ultrasonication (US) (20 kHz) for 5, 10 and 15 min followed by freeze-drying to obtain camel milk whey powder (CWP). The structural analysis of CWP was carried out by Fourier-Transform Infrared Spectroscopy (FTIR) and X-Ray Diffraction (XRD) which showed no significant difference in the functional groups profile of US samples compared to control and SD samples. US samples showed some degree of crystallinity that was comparable to the control samples, while SD samples exhibited very low degree of crystallinity. The surface morphology, particle size, and surface charge of CWP were evaluated using scanning electron microscopy (SEM) and Zetasizer. The lowest particle size of 215.1 nm with surface charge of −21.6 mv was observed in SD-185 WPC. Moreover, SD samples revealed whiter color compared to the US-treated samples which were having lower L* values (P

The paper explores the feasibility of substituting steel working bodies with polymer ones in soil-cultivating units. (Research purpose) The research aims to investigate how the friction parameters of acrylonitrile butadiene styrene (ABS plastic) are affected by variations in absolute soil moisture and speed of the unit during the interaction of its working body with loamy soil. (Materials and methods) A laboratory unit was developed to examine the friction characteristics of the polymer in contact with loamy soil. The study measures the friction and adhesion properties by altering the absolute moisture of loamy soil. (Results and discussion) Graphs were constructed to illustrate the relationship between of the friction parameters of acrylonitrile butadiene styrene (ABS plastic) on absolute soil moisture. It was determined that at absolute soil moistures of 18, 20 and 26 percent, the friction coefficients of acrylonitrile butadiene styrene are 0.45, 0.5 and 0.6, respectively. The adhesion values were recorded at 100, 145 and 700 pascals for absolute soil moistures of 18, 20 and 28 percent, respectively. A decrease in both friction and adhesion was observed when the soil moisture reached between 26% and 28%. (Conclusions) The friction properties of acrylonitrile butadiene styrene (ABS plastic) are lower than those of steel, yet significantly higher than those of fluoroplastic. Further research in this area is expected to significantly increase the effi ciency of selecting materials for the manufacturing of working parts in soil-cultivating units, while also reducing energy costs.

Lactic acid bacteria can synthesize extracellular exopolysaccharides (EPSs) that have versatile physicochemical and biological properties. In this paper, the EPSs synthesized by Lacticaseibacillus rhamnosus ŁOCK 0943 were characterized. Their structure, biological, and technological activity, as well as application potential, were analyzed. Chemical analysis showed that this strain produces mannan and β-1,6-glucan. Their emulsifying, antagonistic, and antioxidant properties, along with their prebiotic potential, were assessed. The analysis of the tested polymers' ability to create a stable emulsion showed that their emulsifying activity depends mainly on the type of oily substance used. The analysis of the antagonistic activity revealed that these EPSs can inhibit the growth of yeasts (e.g., Candida albicans ATCC 10231) and potentially pathogenic bacteria (e.g., Clostridium acetobutylicum ŁOCK 0831, Enterococcus faecalis ATCC 29212). Moreover, EPSs positively influenced the growth of all tested probiotic bacteria. Furthermore, EPSs can be successfully used as a preservative in cosmetic products. The most effective results were obtained with the use of a 0.05% solution of a chemical preservative (bronopol) and 0.25 mg/mL of the EPSs. [ABSTRACT FROM AUTHOR]

The chemical composition and technological properties of clay polymineral raw materials from the northwest of the Orenburg region were studied. On the basis of the chemical composition, the raw material can be attributed to semi-acidic sanded clays with a high content of coloring iron oxide Fe2O3 (4.83%). The dependences of the viscosity of clay suspensions at sufficiently high concentrations (up to 0.16 vol.%) are defined; the linear character is confirmed by a high correlation coefficient and plasticity of the raw materials, studied in two ways — by pressing the balls and bending the bands. This indicates a high content of sand. Sintering in the temperature range from 600 to 1000°C did not occur, resulting in the sample cracking. Macroparameters of sintering and color parameters of samples under high temperature, as well as the phase composition, suggest unsatisfactory mechanical characteristics of ceramics from the studied raw materials. Low sorption properties of mineral raw materials with respect to copper and lead ions were established. It is shown that the use of this raw material in the ceramic industry is impractical. It is recommended that the materials be used in road construction, landscaping, and as thinning additives to reduce the plasticity and shrinkage of clays during drying and firing. [ABSTRACT FROM AUTHOR]

Viili, a Finnish ropy fermented milk, is traditionally manufactured through spontaneous fermentation, by mesophilic lactic acid bacteria and yeast-like fungi, or back-slopping. This study evaluated four natural viili starters as sources of lactic acid bacteria for dairy production. Back-slopping activation of the studied viili samples was monitored through pH and titratable acidity measurements and enumeration of mesophilic lactic acid bacteria. Sixty lactic acid bacteria isolates were collected, molecularly identified, and assayed for acidification performance, enzymatic activities, production of exopolysaccharides (EPSs), presence of the histidine decarboxylase (hdcA) gene of Gram-positive bacteria, and production of bacteriocins. A neat predominance of Lactococcus lactis emerged among the isolates, followed by Enterococcus faecalis, Enterococcus faecium, Enterococcus durans, Enterococcus lactis, and Lactococcus cremoris. Most isolates exhibited proteolytic activity, whereas only a few enterococci showed lipase activity. Five isolates identified as L. cremoris, L. lactis, and E. faecalis showed a good acidification performance. Most of the isolates tested positive for leucine arylamidase, whereas only one E. durans and two L. lactis isolates were positive for valine arylamidase. A few isolates also showed a positive reaction for beta-galactosidase and alpha- and beta-glucosidase. None of the isolates produced EPSs or bacteriocins. The hdcA gene was detected in five isolates identified as L. lactis and E. faecium. A few L. cremoris and L. lactis isolates for potential use as starter or adjunct cultures for dairy processing were finally identified. [ABSTRACT FROM AUTHOR]

Influence of various organic and modifying additives on the technological properties (fluidity, bulk density, and compactibility) of G13 powder steel, with different mixing options, is considered. It has been found that the compaction of G13 powder mixture with copper stearate and nickel stearate is the most effective. Of the carbon-containing components considered, the best compaction occurs with the introduction of graphite. The most acceptable technological properties in terms of fluidity and bulk density have been obtained from a powder mixture of composition Fe + 14 wt % FeMn + 1.1 wt % C + 0.2 wt % WC(nano). Introduction of organic additives worsens the fluidity of a mixture, but increases its density. [ABSTRACT FROM AUTHOR]

As a result of scientific research carried out on the materials and technical base of KubSAU named after. I.T. Trubilin and MSTU technological parameters and biological value of quail meat has been studied. Texas broiler quails, which were raised on a farm in the Krasnodar Territory, were slaughtered. The rationale for the use of Texas broiler quail meat in the technology of special-purpose meat products has been given. Studies of technological properties showed that the slaughter yield of an uneviscerated carcass is on average 85%. The yield of boneless meat was assessed in two ways: after gutting and after blanching the carcass, which showed that the yield of boneless meat after blanching was higher by 16.87 g, which was explained by a more thorough separation of muscle tissue from the bones. The results provided the basis for the use of blanching of whole carcasses in the production technology of special products based on quail meat. The recipe composition of meat cream based on quail meat and offal was modeled. Experimental batches were developed, followed by a tasting assessment and calculation of nutritional value, which showed high results, which justified the use of Texas broiler quail meat for the production of products for both general and special purposes.

This study investigates the community of coagulase-negative staphylococci (CNS) in samples of Sjenica sheep's ham from different villages across three seasons over a 120-day maturation period. The CNS group was identified into five distinct species: Staphylococcus epidermidis, S. saprophyticus, S. carnosus, S. xylosus, and S. equorum. The safety evaluation revealed no hemolytic activity in any tested isolates, while resistance to novobiocin was observed in S. xylosus and S. saprophyticus isolates. The technological properties of the isolated CNS were assessed, including tolerance to different temperatures, pH values, salt concentrations, as well as proteolytic and lipolytic activity. Results demonstrated the ability of all tested isolates to grow across various pH values and salt concentrations, with isolates of S. carnosus and S. epidermidis showing tolerance to 45°C. The best technological properties were shown by S. carnosus, followed by S. equorum. These findings provide insights into the potential applications of CNS in food processing industries, as putative starters.

Mycelium-based insulation materials made from lignocellulosic resources have the potential to replace petroleum-based foams. In this study, desilicated wheat straw was inoculated with Pleurotus ostreatus (PO) and Ganoderma lucidum (GL) fungi and incubated for 10, 20, and 30 days to produce mycelium-based insulation boards. The process of extracting silica from wheat stalks was conducted using a 1% sodium hydroxide (NaOH) solution prior to the production of mycelium-based insulation boards. Density, water absorption, thickness swelling, modulus of rupture, modulus of elasticity, tensile strength perpendicular to the surface (Internal bonding test), and compressive strength of the mycelium insulation boards were measured. The results showed that mycelium-based insulation boards produced with GL had better physical and mechanical properties than those produced with PO. Furthermore, pretreatment of wheat straw with 1% NaOH improved the mechanical properties of the insulation boards produced.

This work aimed to develop novel alternative gluten-free premixes for use in the production of cookies by optimizing the formulation of three different starches (corn, potato, and tapioca starch) in a rice/corn formula and then enriching the optimized formula with various natural flours (acorn, soy, chestnut, chickpea, millet, and quinoa). An extreme vertices mixture design was used to optimize the mixing sub-part consisting of 30% (w/w) of starches. The enriched gluten-free cookies were characterized by physical, rheological, antioxidant, color, and sensory properties. An optimum was obtained by mixing 18.5084 g of corn starch, 6 g of potato starch, and 5.4916 g of tapioca starch. The enrichment results indicated that soy-enriched gluten-free cookies have a high specific volume (2.428 cm3/g) with the highest spread ratio (12.25) compared to other cookies. The rheological properties of enriched gluten-free doughs indicated a higher value of the consistency coefficient (K) of soy-enriched gluten-free cookies. The antioxidant characteristics were enhanced by replacing corn with several types of flours, with higher TPC for acorn (2.83 mg GAE/g dw) and soy-enriched cookies (2.49 mg GAE/g dw) with better antioxidant activities (DPPH, ABTS, and RED). The tasters gave all the cookies favorable ratings for overall acceptability. With an average rating of 7.09, cookies enhanced with chickpea flour have a high acceptability compared to the other cookies. Considering all the tested parameters, PCA analysis clustered millet, corn, quinoa, and chestnut gluten-free enriched cookies into the same group. However, acorn and soy cookies were placed in a separate group, and chickpea-enriched cookies were classified separately.

This study analyzed the effects of thermal pre-treatments such as convective drying (P-CD), water (BL_W), and microwave blanching (M_BL) and osmotic enrichment pre-treatments with juices from pomegranate (PG), chokeberry (CH), and sea buckthorn (SB) on microwave-vacuum-dried (MVD) carrot properties. Convective drying (CD) and freeze-drying (FD) were used as a comparative method. The dry matter content and water activity of MVD carrots were varied, but in many cases, the values were comparable to those of FD-dried carrots. Pre-enrichment in CH juice significantly reduced the values of the color parameters L*, a*, and b*, regardless of the drying method. The smallest changes were observed in microwave pre-blanching (M_BL). The lowest loss in carotenoid content was observed in CD-dried carrots (14–34 mg/100 g d.m.). Blanching and enrichment in SB juice allowed significant retention of these compounds. As a result of drying carrots, the total phenolic content (TPC) increased. Compared to the raw material, the TPC content in dried carrots increased 3–9 times. Drying using the FD and MVD methods gave a similar effect of increasing the TPC content, including a greater effect after enrichment in CH juice. The highest average antioxidant activity against the DPPH• and ABTS•+ radicals was recorded for FD-dried carrots (6.9 and 30.0 mg Trolox/g d.m.). SB juice contributed to a significant increase in the total vitamin C content, even by 89.1%, compared to raw carrots. Applying osmotic pre-enrichment in PG juice increased the sugar content in dried FD and CD samples by 37.4–49.9%, and in MVD by 21–59%.

The present study was carried out to demonstrate the effects of dry heat treatment (DHT) at different temperatures (100, 125, 135, 150, and 165 °C) on the nutritional and techno-functional properties of white, blue, and yellow whole grain maize flour. Results showed that DHT increased the insoluble dietary fiber and free phenolic compounds of the investigated maize flours, while the bound phenolic compounds, anthocyanins, and pasting properties decreased with the rising of the applied temperature. The application of DHT caused the most notable changes regarding the amount of dietary fiber. Content of NDF (neutral detergent fiber) ranged from 11.48% to 44.35%, 14.19% to 37.84%, and 15.15% to 45.86% in white, yellow, and blue maize samples, respectively. Furthermore, at the highest temperature applied in the DHT (165 °C) the content of soluble free phenolic compounds in yellow and blue maize flour samples was 1.2- and 1.4-fold higher compared to control flour samples. DHT significantly improved the functionality of maize flour in terms of water absorption capacity, water solubility, and digestibility, thus it can be effectively used to make up for the poor functionality of raw maize flour. This study shows that DHT at moderate temperatures (125–135 °C), could be a viable solution for the pre-processing of maize flour to enhance the potential for its utilization in the food industry.

This study aimed to characterise two little-known woods and discuss their potential to replace those heavily exploited in Cameroon's forests. Amouk (Detarium macrocarpum) and Dabema (Piptadeniastrum africanum) were characterised for their physical and mechanical properties. Density, shrinkage, desorption kinetics, shear strength, tensile strength and modulus of elasticity (MOE) in compression and flexion were determined. A Weibull analysis was performed to predict their failure. It was found that Amouk and Dabéma can be classified as medium-heavy wood with low shrinkage and desorption, following Midilli's empirical model. The physical and mechanical characterisations show that the density, strength and MOE parameters of the woods are close to each other and enable them to be classified as medium-strength woods. The probability of failure in compression follows Weibull's law. These woods can, therefore, be used in structural applications such as construction, replacing common woods. [ABSTRACT FROM AUTHOR]

Ripened sheep sausages are widely consumed in Italy, particularly in Sardinia. Despite their driving role in flavor and color development, coagulase-negative staphylococci in these products have been rarely investigated. A total of 70 CoNS cultures isolated from Sardinian sheep sausages were characterized by rep-PCR and M13-RAPD typing and identified by 16S rDNA sequencing. S. xylosus and S. equorum accounted for more than 70% of the total isolates, whilst S. pasteuri (8.5%), S. succinus (2.8%), and S. haemolyticus (2.8%) were less represented. The genes encoding the synthesis of putrescine, tyramine, cadaverine, and histamine were evaluated by PCR. None of the strains hosted genes for decarboxylases, except one S. pasteuri strain that was potentially a tyramine-producer. Antibiotic resistance was evaluated, along with nitrate reductase, lipolytic, and proteolytic activity, in a pool of selected cultures. Resistance to the primary antibiotics was rather widespread. S. xylosus, S. equorum, and S. pasteuri strains were all resistant to amoxicillin and kanamycin. S. equorum strains were sensitive to all tested antibiotics. S. xylosus strains were all resistant to penicillin B. Conversely, all S. pasteuri strains were resistant to both ampicillin and penicillin B, and four out of five strains exhibited tetracycline resistance. The high variability in the production of sheep sausages makes the search for adjunct cultures of crucial relevance. According to this perspective, the characterization of the autochthonous CSN population represents the first step to approach a starter selection. [ABSTRACT FROM AUTHOR]

Enterococci, known for their resilience, are commonly found in food, the environment, and the gastrointestinal tracts of humans and animals. In recent research, six strains of enterococcus were isolated from bat guano. These include Enterococcus mundtii SRBG1, Enterococcus gallinarum SRBG3, Enterococcus faecium SRBG2, Enterococcus casseliflavus EC1, and Enterococcus devriesei CAU 1344. Identification was done using 16S DNA analysis. Each strain underwent evaluation for its technological properties (such as tolerances to various NaCl concentrations and temperatures, as well as amylolytic, β-galactosidase, lipolytic, and proteolytic activities, and EPS production) and selected probiotic properties (including safety profile, resistance to 0.3 percent bile salts and gastric juice with a pH of 2.5, lysozyme tolerance, and antibacterial and antibiofilm activities against four foodborne pathogens). The results were analyzed using Principal Component Analysis. This analysis revealed that E. mundtii SRBG1 and E. gallinarum SRBG3, followed by E. faecium SRBG2, were most closely associated with a broad range of technological characteristics and were subsequently used for fermenting skimmed milk. The rheological properties of the samples indicated a shear-thinning or non-Newtonian behavior. Furthermore, during storage of the fermented milk at 4 °C over periods of 1, 7, 14, and 21 days, there were no significant changes in bacterial count (at around 7 log10 CFU/mL) and pH when fermented with the three evaluated strains. [ABSTRACT FROM AUTHOR]

A review of papers on the application of flotation separation for synthetic diamond powders has been performed. It has been established that the applied use of this method is generally focused on enriching the diamond synthesis product and improving the quality of already produced conditioned synthetic diamond powders by their individual characteristics, in particular, the static strength of grains. Some results from the comparative quantitative study of the grain projection roughness and other morphometric and technological properties of the foam and chamber products from the flotation separation of conditioned abrasive powder AC20 100/80 are presented. For the first time, it has been established at a quantitative level that the form fraction powders have lower grain projection roughness and specific perimeter values as compared to the chamber fraction. Just these morphometric characteristics are indirectly responsible for developing the surface of grains, i.e., for their roughness. It has been shown that the known scientific and methodical means for the indirect analytical diagnosis of the morphometric characteristics and technological properties of diamond abrasive powder provide reliable information to make a decision about the quality of flotation separation and the advisability of its repeated or multistage application. [ABSTRACT FROM AUTHOR]

Germination is a natural, simple, and economical process used to improve the quality of nutritional and technological grains. In this study, native and sprouted sorghum flours were characterized regarding their technological properties (particle size distribution, water, and oil absorption capacity, swelling power and solubility, microscopy of starch granules, and pasting and thermal properties). Nutritional and phytochemical characterization profiles, including free sugars, fatty acids, organic acids, tocopherols, and phenolic compounds, were explored through chromatographic methods. The antioxidant, anti-inflammatory, and cytotoxic activities of the respective hydroethanolic extracts were also evaluated. The results showed that the germination process caused significant changes in the flour composition and properties, causing reduced gelatinization temperature and retarded starch retrogradation; an increased content of free sugars and total organic acids; and a decreased content of tocopherols and phenolic compounds. In terms of bioactivity, the sprouted sorghum flour extract showed better lipid-peroxidation-inhibition capacity and none of the extracts revealed hepatotoxicity or nephrotoxicity, which are important results for the validation of the use of the flours for food purposes. Germination is an efficient and alternative method for grain modification that gives improved technological properties without chemical modification or genetic engineering. [ABSTRACT FROM AUTHOR]

This work studies the effect of various plasticizers (iron stearate, copper stearate, bronze) and alumina nanopowder on the technological properties of iron-based powder materials alloyed with copper. Optimal fluidity and bulk density are demonstrated by the powder mixture of PZhRV 2.200.28 + 1.4Br + 1.4Cu + 1.4C + 1.0FeSt composition (wt %). According to the analysis of the dependence of relative density on the molding pressure, the mixture of Fe + 0.7Br + 0.7Cu + 1CuSt composition (wt %) has the best compactability: its relative density after molding was 88%. [ABSTRACT FROM AUTHOR]

Mycelium-based insulation materials made from lignocellulosic resources have the potential to replace petroleum-based foams. In this study, desilicated wheat straw was inoculated with Pleurotus ostreatus (PO) and Ganoderma lucidum (GL) fungi and incubated for 10, 20, and 30 days to produce mycelium-based insulation boards. The process of extracting silica from wheat stalks was conducted using a 1% sodium hydroxide (NaOH) solution prior to the production of mycelium-based insulation boards. Density, water absorption, thickness swelling, modulus of rupture, modulus of elasticity, tensile strength perpendicular to the surface (Internal bonding test), and compressive strength of the mycelium insulation boards were measured. The results showed that mycelium-based insulation boards produced with GL had better physical and mechanical properties than those produced with PO. Furthermore, pretreatment of wheat straw with 1% NaOH improved the mechanical properties of the insulation boards produced. [ABSTRACT FROM AUTHOR]

Quality quartz sand is globally utilized in construction due to its availability and economic factors, especially in the production of composite cements. Despite its positive properties, quartz sand also has several disadvantages. The dilation of quartz sand can be technologically significant for certain high-temperature applications. This dilation has a non-continuous character with sharp volume change caused by the phase transformation from β to α SiO2 at temperatures around 573 °C. The extent of dilation depends on various factors such as compaction, grain size, the quantity of sand, as well as the shape and character of the grain and chemical purity, particularly the SiO2 content. In this study, six types of quartz sand from different locations in Central Europe were examined, and the influence of chemical composition and grain shape was correlated with the final dilation of these samples. Evaluation methods included X-ray fluorescence spectroscopy (XRFS), scanning electron microscopy (SEM), energy-dispersive X-ray spectroscopy (EDX), differential thermal analysis (DTA), and linear thermal expansion analysis. It was found that angular grains, despite their chemical purity, may exhibit minimal dilation. Conversely, the least suitable combination in terms of dilation appears to be a high SiO2 content and high roundness of grains with a smooth surface. [ABSTRACT FROM AUTHOR]

This paper aims to assess the suitability of various Moroccan clay materials for application in ceramic tile production. Six clay samples (S1–S6) sourced from cities including Fez-Meknes, Safi, Berrechid, and Benslimane were collected and subjected to comprehensive characterization to elucidate their chemical and mineralogical composition, as well as their morphological and thermal behavior. The impact of sintering temperatures ranging from 900 to 1100 °C on parameters such as bulk density, porosity, water absorption, shrinkage, flexural strength, and chemical resistance was investigated. Results revealed elevated levels of Fe2O3 (>3 %), indicative of dark firing clays across all samples. Additionally, the samples exhibited a composition comprising clay minerals, quartz, feldspars, and carbonates. Based on the findings, it was determined that these clay materials are suitable for the production of cottoforte and majolica falling within the BIIb and BIII ceramic classes (ISO 13006). The study underscores the potential of these materials for utilization in industrial ceramic products, given their demonstrated characteristics.

Fish provides a low-caloric content, polyunsaturated fatty acids, many essential trace elements and is also a rich source of protein, ranging from 10% to 25%. Therefore, the production of FPH (fish protein hydrolysates) is of great interest, as the resulting products exhibit a variety of important bioactive and technological properties, making them potential ingredients for new functional foods and supplements. The aim of this review was to compile and analyze information on enzymatic hydrolysates, with particular emphasis on those derived from fish by-products, as a potential ingredient in human nutrition. Their nutritional characteristics, food safety aspects, bioactive properties, technological attributes, key influencing factors, and applications in food products were evaluated. The findings revealed that these properties are influenced by several factors, such as the raw material, enzymes used, degree of hydrolysis, and the molecular weight of the peptides, which need to be considered as a whole. In conclusion, the gathered information suggests that it is possible to obtain high-value products through enzymatic hydrolysis, even when using fish by-products. However, although numerous studies focused on FPH derived from fish muscle, research on by-products remains limited. Further investigation is needed to determine whether the behavior of FPH from by-products differs from that of muscle-derived FPH.