This study is aimed at characterizing metabolites from Neoporphyra dentata and Neopyropia yezoensis , two laver species primarily cultivated in Korea. Untargeted metabolite analysis was conducted using ultraperformance liquid chromatography–quadrupole time‐of‐flight mass spectrometry (UPLC‐QTOF‐MS), leading to the identification of 63 metabolites. These included 10 amino acids and their derivatives, two organic acids, seven mycosporine‐like amino acids (MAAs), 10 nucleic acid–related compounds, 24 phospholipids, three betaine lipids, two glycolipids, one fatty acid, and four other compounds (isethionic acid, glycerophosphoglycerol, galactosylglycerol, and phycoerythrobilin). Multivariate analysis indicated that 24 significantly different metabolites were identified between the two laver species. Of these, MAAs and betaine lipids exhibited the most pronounced differences . N. dentata exhibited higher levels of shinorine (4.41‐fold), porphyra‐334 (1.24‐fold), and mycosporine‐glycine‐alanine (5.95‐fold) than N. yezoensis , whereas N. yezoensis had significantly higher levels of palythine (3.00‐fold), asterina‐330 (3.52‐fold), and aplysiapalythine B (14.18‐fold). Notably, monoacylglycerol‐trimethylhomoserine (MGTS) 18:3, MGTS 16:0, and MGTS 18:1 were detected only in N. dentata , indicating that they may be potential chemotaxonomic markers for identifying this species. These findings offer valuable metabolic insights that may assist in taxonomic classification in conjunction with genomic analysis and contribute to the selection and development of high value–added laver species.

Cottage cheese quality and shelf life are global challenges, but natural preservatives like mustard seed powder are used due to their antioxidant and antimicrobial properties. This study examines different percentages of mustard powder ( C [0%], B 1 [0.05%], B 2 [0.1%], and B 3 [0.15%]) and storage times ( T 0 [0], T 1 [4], T 2 [8], T 3 [12], and T 4 [15] days) on artisanal Ethiopian cottage cheese′s physicochemical, microbial load, and sensory analysis. The addition of mustard powder to the cheese reduced its pH from 4.46 to 3.78 but increased its fat content and titratable acidity from 0.05 to 0.46 and 0.22 to 6.25, respectively. As the finding indicated that with increasing mustard powder percentages, the total microbial count (TMC), coliform colony count (CC), and yeast and mold count (YMC) were decreased compared to the control sample up to 15 days of storage. The progressive addition of mustard powder to artisanal Ethiopian cottage cheese resulted in a reduction of sensory attributes. Therefore, this investigation suggested that adding mustard powder can be a promising natural preservative.

Porridge is a culturally important and nutritionally valuable food, widely consumed across nations and age groups. In Ethiopia, it is traditionally prepared for lactating women to support postpartum recovery, often using barley as the primary ingredient. Lactating mothers and their offspring face significant nutritional challenges due to their heightened dietary requirements. However, nutrient rich and healthy local crops as tef, chickpea, and pumpkin offer valuable fortification, helping to address nutritional issues. This study aimed to enhance the nutrient content and sensory acceptance of traditional porridge for lactating mothers. Formulation incorporated barley (0%–100%), brown tef (0%–70%), chickpea (0%–30%), and pumpkin (10%) to optimize nutritional benefits by using a D–optimal mixture design. A standard porridge from barley flour (BF) (100%) served as the benchmark. The nutrient compositions, vitamin A, viscosity and sensory attributes were meticulously evaluated. The results revealed that increasing the amounts of tef and chickpea flour (CF) significantly boosted the porridge nutritional profile. Porridges enriched with CF exhibited elevated levels of protein, fat, and calories, whereas those with higher tef content had abundant calcium, iron, and fiber. A blend comprising up to 15% chickpea with BF yielded porridge with sensory qualities on par with that of barley alone. The optimal formulation, consisting of 41% barley, 30% tef, and 29% chickpea, was identified as the superior choice for developing a nutritious porridge with favorable sensory attributes. It significantly increased protein (22.85%), fiber (29.6%), calcium (70.4%), and iron (fivefold), while reductions in viscosity (44.45%) and overall acceptability (OAA) (23.7%) in the acceptable limits compared to control. This research offers insightful strategies for augmenting the nutritional value of traditional porridge, a staple for breastfeeding mothers in Ethiopia.

Giant umbu is a highly perishable tropical fruit whose rapid ripening limits its distribution and availability, yet postharvest studies for this species remain scarce. To address this gap, the present study evaluated the effectiveness of arrowroot starch–based edible coatings incorporating emulsions containing different concentrations of lemongrass ( Cymbopogon citratus ) essential oil (EO) in extending postharvest shelf life. A completely randomized design was adopted, considering time and EO concentration as experimental factors, with seven treatments: uncoated fruit (WC), starch‐only coating without emulsion (CWE), and coatings formulated with EO emulsions at 0%, 0.4%, 0.6%, 0.8%, and 1.0% (C0, C0.4, C0.6, C0.8, and C1.0, respectively). All coatings contained 4% ( w / w ) arrowroot starch as the matrix. Fruits coated with emulsions containing EO showed reduced softening during storage, particularly treatments C0.8 (firmness decreased from 27.88 ± 2.77 to 39.05 ± 1.25 N from Day 0 to Day 9) and C0.6 (34.69 ± 5.96 to 36.63 ± 4.59 N), as well as the CWE treatment (32.94 ± 3.77 to 31.52 ± 2.31), indicating modulation of gas exchange and attenuation of ethylene‐related tissue degradation. Dark spot incidence was effectively controlled in all EO‐containing coatings, whereas uncoated fruits exhibited visible epidermal lesions by Day 9. These results suggest that citral‐rich EO emulsions can inhibit the onset of postharvest disorders and delay quality loss. Overall, the findings provide new insights and practical contributions for developing postharvest preservation strategies for giant umbu, a crop for which technological information remains limited.

In this research, the effect of enriching processed cheese with three food ingredients—egg white powder (0%, 3%, and 6% w / w ), soy protein isolate (0%, 7.5%, and 15% w / w ), and corn oil (0%, 8%, and 16% w / v )—was examined using response surface methodology within a central composite design. The study evaluated the physicochemical, textural, rheological, and microbiological characteristics of the processed cheese. The results showed that as the levels of egg white powder and soy protein isolate increased, the protein content of the samples also increased, whereas the addition of corn oil caused a decrease in this parameter ( p < 0.05). Increasing the levels of corn oil enhanced the meltability and oiling‐off properties of the processed cheese samples. Conversely, higher levels of egg white powder and soy protein isolate reduced the meltability and oiling‐off. The required adhesion force decreased with increasing levels of corn oil and egg white powder but increased with higher levels of soy protein isolate. Additionally, higher concentrations of soy protein isolate increased the work required for cutting the cheese samples. At elevated levels of corn oil and soy protein isolate, the elasticity decreased, while higher levels of egg white powder improved elasticity. Furthermore, microbiological findings revealed that the total colony count (≤ 10 cfu/g) and Staphylococcus (negative) values remained within the standard range set by the national standard of Iran. However, mold and yeast levels, as well as the total microbial count, increased during the 90‐day storage period ( p < 0.05). In conclusion, incorporating egg white powder (6% w / w ), soy protein isolate (7.5% w / w ), and corn oil (16% w / v ) into processed cheese formulations enhances its overall characteristics. This approach shows promise for developing new functional processed cheese products.

The rising prevalence of diet‐related health issues, increasing consumer awareness, and climate concerns have led to a growing interest in sustainable health‐promoting foods made from natural substances. Among the various medicinal plants, Withania somnifera (commonly known as ashwagandha) has gained significant attention in this regard due to its potential health benefits. Despite its well‐documented therapeutic properties, its application in staple food formulations remains limited. This study is aimed at exploring the incorporation of ultrasound‐assisted dried W. somnifera leaf, seed, and stem flour into wheat flour for the development of flat unleavened bread, which is the most consumed food product worldwide. Proximate analysis revealed that the leaves of W. somnifera had the highest moisture (24.64%) and ash (3.09%), while the seeds exhibited the highest fat (13.86%) and protein (5.01%). In contrast, the stems were rich in fiber (11.43%) and carbohydrates (60.71%). Mineral analysis showed that the leaves contained the highest calcium content, the seeds were rich in sodium, and the stems had the highest magnesium and potassium. Wheat flour was partially replaced with finely dried flour of the leaves, seeds, and stems of W. somnifera at varying concentrations (2%, 3%, 4%, and 5%). The supplemented flours were evaluated for their functional properties, including bulk density, water and oil absorption capacities, foaming activity and stability, and emulsification activity and stability. In addition, the effects of W. somnifera flour incorporation on dough rheology and the color and sensory characteristics of the final bread were assessed to determine their influence on processing behavior and overall acceptability. Significant variations were observed across all parameters due to the interaction between W. somnifera parts flour and wheat flour. The results indicated that moderate supplementation, particularly at the 2% level, offers an optimal balance of improved functional properties, dough rheology, and color and sensory attributes in flat unleavened breads. These findings highlight the potential for developing nutritionally enriched staple foods through the incorporation of nutritious, sustainable, and underutilized medicinal plant materials.

Sweet potato starch syrup can be utilized for various purposes in the food industry as a value‐added product. Optimizing the glucose syrup production process and establishing a continuous sweet potato starch syrup production setup are essential steps toward making the process commercially viable. Notably, NASA has considered sweet potato syrup as a potential space food due to its nutritional richness and stability, highlighting its suitability to support astronaut performance in space environments. In this study, the effects of time, enzyme quantity, and temperature on degrees Brix and color properties of syrup were investigated. A central composite design was applied, generating a total of 27 experiments for the saccharification step. A significant quadratic model ( p < 0.05) was obtained, predicting a maximum degrees Brix of 8.7 after saccharification and 68.8 after evaporation and an L ∗ value of 58.1 under optimal conditions: a temperature of 61.4°C, a time of 5.3 h, and enzyme quantities of 226 and 321 μ L for glucoamylase and pullulanase, respectively. These optimized saccharification conditions were validated, achieving an actual L ∗ value of 69.39, degrees Brix of 7.3 after saccharification, and 64.3 after evaporation. This means that the saccharification time was reduced tremendously. When applied to a continuous scale‐up production setup, the optimized conditions yielded an L ∗ value of 67.54 and degrees Brix of 7.5 after saccharification and 64.9 after concentration. The study demonstrates that the developed process and models can be effectively applied to a continuous setup, indicating the feasibility of large‐scale production. Overall, the production process of sweet potato starch syrup was improved significantly, with production time reduced substantially, supporting its potential as both an industrial and space‐suited food source.

Plant‐based food products are appreciated globally due to rising health awareness, ethical concerns related to animal welfare, and sustainability impacts, alongside the growth of vegetarian lifestyles. Despite their benefits, these products present unique food safety challenges and are not exempt from microbiological hazards. Conventional thermal processing remains widely applied for microbial inactivation, but it is often associated with nutritional and sensory degradation. As a result, non‐thermal processing (NTP) techniques have emerged as promising alternatives, offering microbial safety while preserving product quality. This systematic literature review is aimed at examining the application of NTP techniques in enhancing the microbiological safety of selected plant‐based food products. A comprehensive search was conducted using Scopus and Web of Science (WoS) databases for articles published between 2014 and 2024. The study adhered to The Preferred Reporting Items for Systematic Reviews and Meta‐Analyses (PRISMA) guidelines, yielding 21 primary studies that fulfilled the inclusion criteria. From these findings, four main NTP themes were identified based on the principle mechanism of microbial inactivation: (1) hydrostatic pressure‐based and hurdle, (2) oxidation‐based, (3) radiation‐based, and (4) cavitation‐based techniques. The review highlights that the efficacy of NTP techniques varies significantly depending on the type of food matrices and processing conditions, with high hydrostatic pressure (HHP) being the most frequently reported NTP technique. Overall, the findings provide an updated reference on NTP‐based preservation techniques for plant‐based food products, facilitating food processors in selecting suitable individual or combined techniques to enhance microbial safety and shelf life with minimal impact on quality.

Food safety is a global concern due to the dangers posed by microbial pathogens, toxins, and food spoilage. Hence, antibacterial and antioxidant compounds have been widely studied for food packaging. This research was aimed at the effect of chitosan (C) film containing bacterial cellulose (BC) nanofibers and zinc oxide (ZnO) nanoparticles (NPs) on the hamburger shelf life. Four types of films including C, chitosan + bacterial cellulose (C‐BC) nanofibers, and chitosan + bacterial cellulose nanofiber + zinc oxide nanoparticle at two concentrations of 1% (C‐BC‐ZnO NP‐1) and 2% (C‐BC‐ZnO NP‐2) were prepared. The results showed that adding of ZnO NPs decreased the thickness and water vapor permeability, increased the opacity, and improved the mechanical properties and thermal stability of films ( p < 0.05). C‐BC‐ZnO NP‐1 had higher tensile strength, elongation at break, modulus of elasticity (ME), and melting temperature ( T m ) than other nanocomposites. A scanning electron microscope (SEM) showed a good distribution of ZnO NPs in the film matrix. The nanocomposites had a significant effect on the chemical and microbial characteristics of hamburger. The lowest pH; total volatile nitrogen (TVN) compounds; peroxide value; thiobarbituric acid; and the total count of mesophilic and psychrophilic bacteria, mold, and yeast population were observed in C‐BC‐ZnO NP‐1 and C‐BC‐ZnO NP‐2 groups ( p < 0.05). In the sensory evaluation, the nanocomposite containing 1% ZnO NPs showed higher overall acceptance than 2%. In general, adding ZnO NPs improves the physical properties of C film and can be used as active packaging in meat products.