Research and Innovation in Food Science and Technology

Abstract Fruits are horticultural crops that are important to Ethiopia's food security, livelihoods and economy. It was very popular in the human diet mainly for vitamins and minerals. However, post-harvest loss results are a serious challenge for growers. Determining the post- harvest loss status of fruit is essential to decide on how much are produced and how much of them are worn out. Current study was to estimation the post-harvest loss of avocado fruits at the producer level using cross-sectional data obtained from 385 proportionately sampled respondents from Wolaita and Kembata Tembaro Zones, the SNNPR of Ethiopia. Descriptive and multiple regression analysis were used to estimate the amount and determinant of post-harvest loss. The average post-harvest loss of avocado at the producer level was estimated at 24.1 per cent, of which 5.7 per cent was due to poor harvesting practices and 4.9 per cent to poor storage practices. Sex, education, income, training, contact with extension agents, distance from the nearest road, and off-farm income were found to be negative determinants, whereas storage accessibility and avocado harvest techniques were found to be positive determinants of post-harvest loss of avocado fruits. Post-harvest losses contribute significantly to food insecurity and create a problem for the income source of individuals and the economy of the country. Therefore, the use of a practical and effective post-harvest loss reduction technique could be a sustainable solution to increase food availability, eliminate hunger and improve farmers' livelihoods.

Abstract Milk is a perishable, nutrient-rich commodity prone to microbial contamination, including pathogens such as Escherichia coli, Staphylococcus aureus, and Listeria monocytogenes. These findings are crucial for optimizing ozone-based, non-thermal inactivation strategies, as the protein and fat components of skim and full cream milk powders can act as protective barriers that shield bacteria from ozone-induced oxidative damage, leading to their inactivation. A Completely Randomized Design (CRD) was conducted at Universitas Brawijaya using fresh milk inoculated with the target bacteria. Samples were treated with ozone gas produced by a Hanaco ozone generator at 0.28 mg/L for 0, 10, 20, and 30 minutes. Skim and full cream milk powders were added at concentrations of 2, 4, 6, and 8 g per 100 mL. Bacterial populations were analyzed using selective agar media after inoculation with standardized suspensions of Escherichia coli, Staphylococcus aureus and Listeria monocytogenes. Ozonation for 30 minutes reduced total bacteria counts by 0.22 log CFU/mL. In skim milk, Listeria monocytogenes survivability increased slightly, reducing only 0.06 log CFU/mL and rising from 8.61 to 9.23 log CFU/mL. Staphylococcus aureus decreased by 1.19 log CFU/mL, ranging from 8.93-9.34 in skim and 9.96-9.98 in full-cream milk. Escherichia coli declined from 8.93 to 8.00 in skim but rose from 8.20 to 8.82 in full-cream milk, indicating lipid interference with ozone activity. In conclusion, while ozone effectively reduces microbial contamination, its sterilization efficacy is significantly influenced by the milk’s nutrient matrix. These findings are crucial for optimizing ozone-based, non-thermal pasteurization strategies in dairy processing.

Abstract The low viability of probiotic bacteria during fermentation and refrigerated storage remains a significant challenge in fermented dairy products, limiting their functional benefits. This narrative review assesses the use of microalgae, specifically Spirulina platensis (a cyanobacterium) and Chlorella vulgaris (a green microalga), as natural bioactive additives to enhance antioxidant capacity and improve probiotic survival in fermented dairy products. Evidence indicates that microalgae supplementation can substantially increase antioxidant activity by providing bioactive compounds, such as phycocyanin, phenolics, carotenoids, and polysaccharides. In addition, microalgae support probiotics by modifying the physicochemical environment and providing protective and nutritional benefits during both fermentation and storage. The review details mechanisms by which microalgae-derived antioxidants interact with probiotics and dairy matrices, while also highlighting inconsistencies in previous research. The incorporation of microalgae into fermented dairy products is proposed as a biotechnological approach to improve probiotic viability and overall product functionality. This review synthesizes existing evidence on microalgae–probiotic interactions, identifies key challenges, including sensory acceptance and industrial scalability, and outlines directions for future research to develop functional fermented ncluding sensory acceptance and industrial scalability, and outlines directions for future research to develop functional fermenteddairy products. The novelty of this review lies in its systematic integration of mechanistic, functional, and technological perspectives on microalgae–probiotic interactions in fermented dairy systems.

Abstract The globally increasing demand for meat is driving the implementation of efficient agricultural and genetic techniques to improve productivity. Meat traits, the key target in sheep breeding programs, have obviously linked to economic viability. A Myostatin (MSTN) gene, negatively regulating the development of skeletal muscle, is associated with important variations in muscle development and meat production efficiency. Therefore, this study aimed to identify the genetic polymorphisms of the G>T-840 variation in MSTN gene and investigate its relationship with carcass traits and meat characteristics of Iraqi Nuaimi sheep. The results indicated that variant G>T-840 (SNP) has three genetic polymorphisms GG (44.68%), GT (42.55%), and TT (12.77%). The allelic frequencies were 0.66 and 0.34 for G and T alleles, respectively, and the chi-square value was 10.617, which was highly significant at P≤0.01. Significant differences (P≤0.05) between the genotypes (GG, GT, and TT) were observed in the loin eye muscle area, with values of 18.71, 18.25, and 16.10 cm² respectively. The TT genotype showed significantly (P ≤ 0.05) higher fat layer thickness between the 12th and 13th ribs (6.38 mm) and in the carcass length (55.75 cm) compared with the GG and GT genotypes. The genotypes have not shown significant differences in the other traits studied, and in the chemical composition of the longissimus dorsi muscle. In conclusion, the genetic variations in the MSTN gene might contribute to improving genetic selection of sheep and enhance meat productivity, providing a scientific basis for more economically and productively efficient breeding strategies.

Abstract The current study was conducted to characterize chemical composition of wild pistachio namely Qazwān (Pistacia atlantica subsp. kurdica) kernel, and physicochemical and functional properties of its protein as a function of pH. The chemical composition analysis indicated that Qazwān kernel is a good source of nutrients containing high amounts of protein, oil, and fiber. Sodium-dodecyl sulfate polyacrylamide gel electrophoresis revealed that molecular weight of protein extract was below 60 kDa with subunits distributed from medium- to low-molecular weight. The protein contained all essential amino acids with reasonable amounts and Osborn fractionation indicated that globulin fraction has the dominance. The protein morphology was platelet-like containing embedded spherical particles. The extracted protein showed highly ordered structure made mainly of α-helix and β-sheet elements, irrespective of the pH value. The functional attributes of protein were pH-dependent, so that the most favorable properties were observed when the pH was below isoelectric point, including solubility, water and oil holding and foaming capacity, while emulsifying activity and emulsion stability indices along with foam stability were the highest at pH values above isoelectric point. The findings suggest that Qazwān nut could be a promising nutritious source of protein exhibiting comparable functionalities to other protein sources. In this regard, this protein source can be suggested as an alternative ingredient for traditional proteins in product formulations and specialty foods.

Abstract The aim of this study was to replace gelatin and albumin with three levels of xanthan gum and guar gum (1, 1.5 and 2%) and three levels of chubak extract (0.2, 0.4 and 0.6%) in marshmallow and evaluate physicochemical and organoleptic properties of new formulations. The results of physicochemical experiments showed that in all samples containing 0.6% of Chubak extract, density and overrun significantly decreased and increased, respectively. The moisture content and water activity in samples containing different levels of gum and chubak extract significantly increased in comparison to control (P<0.05). The results of DSC showed that the melting point and enthalpy of the samples increased with increasing hydrocolloid content. Also, texture evaluation revealed that samples containing 1.5% gum, 0.4% and 0.6% of extract were not significantly different from the control (P<0.05). Investigation on microstructure of bubbles in 1.5% of hydrocolloid and three levels of chubak extract showed that sample containing 0.2% chubak had large bubbles and samples containing 0.4 and 0.6% had smaller and more bubbles. Finally, sensory evaluation showed that samples with 1.5% hydrocolloid and 0.4% of chubak extract received the highest scores after control. This product owning to its suitable sensory and rheological properties has potential to be used as replacement for commercial products containing gelatin and albumin

Abstract The ability to produce cold plasma in the atmosphere provides new opportunities for the decontamination of biological materials including fresh food. This technology is also used to inactivate endogenous enzymes, especially polyphenol oxidase and peroxidases, which are responsible for browning reactions. This study investigated the effect of Dielectric Barrier Discharge Plasma (DBDP) on the inactivation of enzymatic activity and some quality parameters in mango pulp. Results showed that DBDP treatment up to 10 min resulted in a reduction of polyphenol oxidase (10.85%), peroxidase (5.15%), and pectin methyl esterase (5.25 %) activities, aerobic plate count (16.6%), and yeast and mold count (18.8%) activities. An improvement was observed in physicochemical (especially viscosity and firmness values) and phytochemical (i.e. ascorbic acid, total phenol content) profiles as well as color values with increase DBDP treatment time until 6 min. This study provides the impact of DBDP time on the enzymatic activities and quality characteristics (especially phytochemical profiles) of mango pulp. Therefore, it is possible to use it as a new non-thermal alternative technology for pasteurizing mango pulp instead of thermal treatment.

Abstract Fluid gels already proposed to deliver flavors and nutrients safely. In this paper, our earlier research was applied for mechanical, rheological and release evaluation of the vitamin encapsulated alginate-whey protein microcapsules. The results indicated that the size distribution of alginate-whey protein microcapsules depended on the whey protein concentration, alginate concentration, and emulsification method; the mean diameters of these microcapsules slightly increased as the whey protein and alginate concentration increased. The microcapsules containing riboflavin and biotin showed significant changes in mean diameter volume, but vitamin stability did not change during 30 days at 4 °C. The micro-gels emulsified by ultrasound exhibited a decrease in stiffness than those produced by high-shear blending. The vitamin encapsulated alginate-whey protein microcapsules emulsified by ultrasound were quite stable compared to microcapsule emulsified with the agitator. These micro-gel suspensions exhibit a fluid-like behavior. We founded that the release from these microcapsules mainly occurred by diffusion mechanisms. In summary, this research suggested that alginate-whey protein microcapsules can protect the active and bioactive agent against stomach condition. Our developed vesicular system could be used to nutrient delivery or controlled nutrient release.

Abstract In this study, nanofibers of basil seed gum (BSG) were prepared by electrospinning method. To reduce repelling interaction and helping the process of electrospinning, aiding agents such as polyvinyl alcohol (PVA) can be used. PVA (10% w/v) and BSG (1% w/v) with different volume ratios of 10:90, 20:80, 30:70, 40:60, 50:50, 60:40, 70:30, 80:20 and 90:10 were prepared. According to the SEM images, it was found that a volume ratio of 70:30 from PVA/BSG solution produced the best nanofibers to trap lycopene. The Encapsulation efficiency was in the range of 80.04-91.67%. The effect of lycopene concentration (0.4, 0.6 and 0.8% w/w) on the encapsulation efficiency was investigated. The results showed that the effect of lycopene concentration on encapsulation efficiency was statistically significant (P<0.05). The physical and chemical properties of the BSG/PVA nanofiber containing lycopene were studied with DSC test. The results of the DSC test showed that lycopene lost its crystalline structure and was present in the nanofiber mainly in amorphous form and produced a homogeneous composition. The FTIR analysis showed that there was only physical interaction between the components and no chemical interaction occurred. Generally, the results showed that the system used (BSG/PVA nanofiber) has a high potential for utilization as an appropriate delivery system for increasing bioaccessibility in bioactive compounds.

Abstract Consumption of fruits, vegetables, and nuts is essential for human health because of their minerals, vitamins, antioxidants and dietary fibre contents. Two types of beverages were prepared (tiger nut beverage and tiger nut/beetroot beverage). 200 g tiger nut was homogenized in 1 L of sterile water to prepare tiger nut beverage while 200 g of tiger nut with 20 g of beetroot to prepare tiger nut/beetroot beverage were homogenized with 1 L of sterile water. The prepared products were pasteurized at 80 °C for 5 min and left to ferment at room temperature (28±2 °C) for 4 days. The products were analyzed for chemical composition and microbial load. Results obtained showed no significant differences in the moisture, ash and protein content products. However, significant differences existed in fibre, fat and carbohydrate contents. Leuconostoc mesenteroides, Lactobacillus plantarum, Lactobacillus acidophilus, Streptococcus lactis, Saccharomyces cerevisiae, Saccharomyces exiguus, Saccharomyces stellatus and Candida pseudotropicalis were isolated from products. The number of bacteria in Tiger nut beverages increased from 0.85×10³ to 1.83×10⁷ and 0.97×10³ to 1.78×10⁷ in the Tiger/beetroot beverage. Mould and yeast counts in the tiger nut beverage increased from 0.32×10² to 1.06×10⁴ while in the mixed product, the increase was from 0.30×10² to 1.18×10⁴. There were no significant differences in pH and titratable acidity throughout days of fermentation. The tiger nut/beetroot beverage has high overall acceptability. The beverages could serve as a good material for the production of quality yoghurt in place of animal milk that is mostly used for yoghurt production.