Sensory, physicochemical, and cooking qualities of instant noodles fortified with red seaweed, eucheuma denticulatum

Instant noodles are widely consumed worldwide, but frequent consumption of instant noodles is unhealthy. Therefore, in the present study, instant noodles were produced with composite flour (blend of wheat flour and potato starch at weight ratios of 9:1, 8:2, and 7:3) incorporated with red seaweed powder, Eucheuma denticulatum in proportions of 0, 5, 7.5, 10, 12.5, and 15%. The cooking qualities, physicochemical (textural properties, pH, color, water activity), and sensory properties of the noodles were then determined. The incorporation of 7.5 - 15% of seaweed powder had significantly (p<0.05) increased the cooking yield and reduced the cooking loss but lengthened the optimum cooking time of noodles. The pH values and water activity of noodles had been significantly (p<0.05) reduced by adding 7.5 - 15% seaweed powder. The addition of seaweed powder had also weakened the tensile strength and softened the noodles. Seaweed noodles were darker, denser greenish, and less yellowish than control noodles. Among the three seaweed noodles (F2, F5, F12) selected through the ranking test, panelists preferred F2 and F5 (both scored 4.63 on a 7-point hedonic scale for overall acceptability) more than F12. Overall, noodles sample F5 (at a wheat flour: potato starch ratio of 9: 1; 15% seaweed powder) is the best-formulated seaweed noodles in this study, owing to its highest cooking yield and lowest cooking loss even with prolonged cooking, lowest water activity, and acceptable sensory qualities

Sensory, Physicochemical, and Cooking Qualities of Instant Noodles Incorporated with Red Seaweed (Eucheuma denticulatum)

Instant noodles are consumed worldwide, but instant noodles are often unhealthy. Therefore, in the current study, instant noodles were produced with composite flour (a blend of wheat flour and potato starch at weight ratios of 9:1, 8:2, and 7:3) incorporated with red seaweed powder (Eucheuma denticulatum) in proportions of 0, 5, 7.5, 10, 12.5, and 15%. The noodles’ sensory, physicochemical, and cooking properties were then determined. The incorporation of 7.5–15% of seaweed powder significantly (p < 0.05) increased the cooking yield, reduced the cooking loss, lengthened the cooking time, and decreased the pH values and water activity. The addition of seaweed powder weakened the tensile strength and softened the noodles. Seaweed noodles were denser and greener than control noodles. Among the three seaweed noodles (F2, F5, and F12) selected through the ranking test, panelists preferred F2 and F5 (both scoring 4.63 on a 7-point hedonic scale for overall acceptability) more than F12. Overall, F5 (at a wheat flour: potato starch ratio of 9:1; 15% seaweed powder) is the best-formulated seaweed noodle in this study, owing to its highest cooking yield and lowest cooking loss even with prolonged cooking, lowest water activity, and acceptable sensory qualities

Development of a novel fermented pumpkin-based beverage inoculated with water kefir grains: a response surface methodology approach

Pumpkin (Cucurbita pepo) is well known for its health and nutritional benefits and is recommended for daily consumption. This is the first report on optimization and development of fermented pumpkin-based water kefir beverage. Optimum pumpkin puree and brown sugar concentrations were found at 22.28 and 9.07% w/v, respectively, were made into a pumpkin-based beverage and fermented with water kefir grains for 24 h at 32 �C. The optimized fermented pumpkin-based water kefir beverage was found to be non-alcoholic, achieved good overall acceptability and high Lactobacillus, acetic acid bacteria and yeast cell viability of approximately 1012, 109 and 109 CFU mL-1, respectively. Overall, the optimized product attained superb technological characteristics and has the potential for industrial exploitation as a refreshing water kefir drink

Sensory, Physicochemical, and Cooking Qualities of Instant Noodles Incorporated with Red Seaweed (Eucheuma denticulatum)

Instant noodles are consumed worldwide, but instant noodles are often unhealthy. Therefore, in the current study, instant noodles were produced with composite flour (a blend of wheat flour and potato starch at weight ratios of 9:1, 8:2, and 7:3) incorporated with red seaweed powder (Eucheuma denticulatum) in proportions of 0, 5, 7.5, 10, 12.5, and 15%. The noodles’ sensory, physicochemical, and cooking properties were then determined. The incorporation of 7.5–15% of seaweed powder significantly (p < 0.05) increased the cooking yield, reduced the cooking loss, lengthened the cooking time, and decreased the pH values and water activity. The addition of seaweed powder weakened the tensile strength and softened the noodles. Seaweed noodles were denser and greener than control noodles. Among the three seaweed noodles (F2, F5, and F12) selected through the ranking test, panelists preferred F2 and F5 (both scoring 4.63 on a 7-point hedonic scale for overall acceptability) more than F12. Overall, F5 (at a wheat flour: potato starch ratio of 9:1; 15% seaweed powder) is the best-formulated seaweed noodle in this study, owing to its highest cooking yield and lowest cooking loss even with prolonged cooking, lowest water activity, and acceptable sensory qualities

Encapsulated probiotics: Potential techniques and coating materials for non-dairy food applications

The growing health awareness among consumers has increased the demand for non-dairybased products containing probiotics. However, the incorporation of probiotics in non-dairy matrices is challenging, and probiotics tend to have a low survival rate in these matrices and subsequently perform poorly in the gastrointestinal system. Encapsulation of probiotics with a physical barrier could preserve the survivability of probiotics and subsequently improve delivery efficiency to the host. This article aimed to review the effectiveness of encapsulation techniques (coacervation, extrusion, emulsion, spray-drying, freeze-drying, fluidized bed coating, spray chilling, layer-by-layer, and coencapsulation) and biomaterials (carbohydrate-, fat-, and protein-based) on the viability of probiotics under the harsh conditions of food processing, storage, and along the gastrointestinal passage. Recent studies on probiotic encapsulations using non-dairy food matrices, such as fruits, fruit and vegetable juices, fermented rice beverages, tea, jelly-like desserts, bakery products, sauces, and gum products, were also included in this review. Overall, co-encapsulation of probiotics with prebiotics was found to be effective in preserving the viability of probiotics in non-dairy food matrices. Encapsulation techniques could add value and widen the application of probiotics in the non-dairy food market and future perspectives in this area

Natural and engineered nanomaterials for the identification of heavy metal ions—a review

In recent years, there has been much interest in developing advanced and innovative approaches for sensing applications in various fields, including agriculture and environmental remediation. The development of novel sensors for detecting heavy metals using nanomaterials has emerged as a rapidly developing research area due to its high availability and sustainability. This review emphasized the naturally derived and engineered nanomaterials that have the potential to be applied as sensing reagents to interact with metal ions or as reducing and stabilizing agents to synthesize metallic nanoparticles for the detection of heavy metal ions. This review also focused on the recent advancement of nanotechnology-based detection methods using naturally derived and engineered materials, with a summary of their sensitivity and selectivity towards heavy metals. This review paper covers the pros and cons of sensing applications with recent research published from 2015 to 2022

Assessing Meat Freshness via Nanotechnology Biosensors: Is the World Prepared for Lightning-fast-paced Methods?

In the rapidly evolving field of food science, nanotechnology-based biosensors are one of the most intriguing techniques for tracking meat freshness. Purine derivatives, especially hypoxanthine and xanthine, are important signs of food going bad, especially in meat and meat products. This article compares the analytical performance parameters of traditional biosensor techniques and nanotechnology-based biosensor techniques that can be used to find purine derivatives in meat samples. In the introduction, we discussed the significance of purine metabolisms as analytes in the field of food science. Traditional methods of analysis and biosensors based on nanotechnology were also briefly explained. A comprehensive section of conventional and nanotechnology-based biosensing techniques is covered in detail, along with their analytical performance parameters (selectivity, sensitivity, linearity, and detection limit) in meat samples. Furthermore, the comparison of the methods above was thoroughly explained. In the last part, the pros and cons of the methods and the future of the nanotechnology-based biosensors that have been created are discussed

Synthesis and physicochemical characterization of polymer film-based anthocyanin and starch

Colorimetric indicators, used in food intelligent packaging, have enormous promise for monitoring and detecting food quality by analyzing and interpreting the quality data of packaged food. Hence, our study developed and characterized a biopolymer film based on starch and anthocyanin for prospective meat freshness monitoring applications. The developed film was morphologically characterized using different morphology instruments to identify the interaction between anthocyanin and starch. The color differences of the proposed film in response to different pH buffers have also been investigated. The combination of anthocyanin and starch produces a smooth and homogenous surface with an intermolecular hydrogen bond that increases the biopolymer’s wavelength. The film indicated bright red at pH 2.0–6.0, bluish-grey at pH 7.0–11.0, and yellowish-green above 11.0 that the naked eye can see. The indicator film shows high sensitivity toward pH changes. The inclusion of anthocyanin increases the biopolymer film’s thickness and crystalline condition with low humidity, water solubility, and swelling values. As a result, the polymer film can be employed in the food industry as an affordable and environmentally friendly indication of meat freshness

Development of Eggshell-Based Orange Peel Activated Carbon Film for Synergetic Adsorption of Cadmium (II) Ion

Heavy metal contamination has spread around the world, particularly in emerging countries. This study aimed to assess the effectiveness of starch/eggshell/orange peel-activated carbon-based composite films in removing cadmium (II) ions from water samples. X-ray diffraction and scanning electron microscopy were used to characterize the composite films. The effect of Cd2+ was studied using a UV-Vis spectrophotometer and atomic absorption spectroscopy. The morphology of the composite film reveals a highly porous and rough surface with more open channels and a non-uniform honeycomb, indicating that the film has a high potential to adsorb Cd2+. The diffraction peaks for this film were found to be at 13.74°, 17.45°, 18.4°, and 23.6°, indicating a typical crystalline A-type packing arrangement within the starch granules. The results indicate that crystalline structure was unaffected by the addition of eggshell powder and orange peel-activated carbon. In 0.5 mg L−1 and 1.0 mg L−1 Cd2+ ions, the composite film removed 100% and 99.7% of the Cd2+, respectively, while the maximum removal efficiency for methylene blue was 93.75%. Thus, the current study shows that starch/eggshell/orange peel activated carbon film has a high potential for commercial activated carbon as a low-cost adsorbent