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<jats:sec><jats:title>Abstract</jats:title><jats:p>This research aimed to optimize the processing conditions to obtain ready‐to‐eat extruded snacks with a high fiber content from mixtures of pineapple byproduct powder (PBP) and nixtamalized maize flour (PBP‐NMF) or maize flour (PBP‐MF). The effects of barrel temperature, feed moisture content, and PBP were evaluated. The increase in barrel temperature has a negative effect on the bulk density, the water absorption index, and the texture in both mixtures (PBP‐MF and PBP‐NMF) and increases the expansion index and the water solubility index in the mixture with MF. The increase in the feed moisture content increased the bulk density and water absorption index in both mixtures and the texture in the mixtures with MF. The increasing PBP decreases the expansion index and increases the water solubility index in both mixtures. The increase in PBP in the mixtures with MF decreases the water absorption index, texture, and bulk density. From the optimization, four products were obtained, two for the NMF mixture and two for the MF mixtures. The optimal formulations can be considered a good source of total fiber (12.46−12.78 g/100 g) and protein (8.27−8.85 g/100 g) with good acceptance by consumers.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>Pineapple byproducts in combination with nixtamalized and nonnixtamalized maize flour are viable raw materials for the development of ready‐to‐eat extruded snacks with a high content of dietary fiber and good acceptance by consumers. Due to their characteristic nutritional properties, the consumption of this ready‐to‐eat snack could present potential benefits for human health.</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p>Almost all the dehydrated cassava puree is pregelatinized cassava starch (PCS). Its potential application in food would add variety. But food characteristics vary depending on the raw materials used. We examined how the structure of snacks changed when PCS was used instead of flour in terms of porosity, instrumental textural parameters, and acoustic parameters and compare them to commercial crackers. The volume of air was unaffected by the substitution. However, substitution did reduce thickness and alter the number, size, and wall firmness of pores, as well as their distribution and shape, which raise the values of firmness, fracturability, hardness, and fragility, though not linearly. The partial substitutions and the control did not exhibit any appreciable differences in the acoustic parameters. The total replacement sample was noisier and maintained a wide variety of sounds. The PCS vitreous state is primarily responsible for structure changes, but other elements, such as processing conditions, contribute to differences in comparison to the commercial samples. The porosity of commercial samples was lower than that of the elaborated samples. Texturally, it led to lower fracturability and greater fragility (less mm until fracture and fewer force peaks). The elaborated samples were all louder than the commercials. Although sensory analysis is required to classify a food as crunchy, the physicochemical changes caused by the substitution and their impact on the structure's behavior were established. Each textural parameter cannot determine whether the food is crunchy, crispy, or friable on its own; an analysis that incorporates all the characteristics is required. <jats:ext-link xmlns:xlink="http://www.w3.org/1999/xlink" xlink:href="#jfds16718-supinfo-0001">Supplement Material</jats:ext-link>.</jats:p></jats:sec><jats:sec><jats:title>Practical application</jats:title><jats:p>This study demonstrates that pregelatinized cassava flour can be used to partially or completely replace wheat flour in baked snacks. Although textural differences were noted, these alterations were acceptable for products with a similar market niche. These findings might be used in the food business, notably by companies aiming to offer baked snack choices that are not made with standard wheat flour.</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p>Tomato pomace, composed of peels and seeds, is often discarded or used as animal feed. However, it contains valuable phytochemicals, including lycopene. Lycopene, a natural pigment, is an antioxidant known for reducing the risk of chronic diseases like cardiovascular ailments and cancer. In this study, we aimed to study the possibility of valorizing tomato pomace by quantifying phenolic compounds, evaluating the antioxidant activity of their extracts, as well as extracting and quantifying lycopene, and studying the effect of tomato peel extract on the oxidative stability of chicken patties during storage. The effectiveness of different solvent mixtures for the extraction of lycopene was evaluated using Hansen solubility parameters (HSPs). The obtained results showed that the best solvent mixture was hexane/acetone (50/50) with a Hansen theoretical distance of 7.2, indicating its favorable solvation power. It also achieved a notable extraction yield of 3.12% and the highest lycopene yield of 20.05 mg/100 g. This combination demonstrated the highest values in terms of total phenolic (24.06 mg equivalent gallic acid/100 g dry matter) and flavonoid content (30.55 mg equivalent catechin/100 g dry matter), indicating a significant presence of these compounds. However, its 1,1‐diphenyl‐2‐picrylhydrazyl (13.51 µg/mL) and ABTS, 2,2'‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid, (8.52 µg/mL) IC<jats:sub>50</jats:sub> values were comparatively lower than the other mixes. The use of this fraction as a food additive and antioxidant showed significant competitiveness with the conventional preservative, 2,6‐di‐<jats:italic>tert</jats:italic>‐butyl‐4‐methylphenol. Tomato extract can be considered a potential natural preservative in food preparations due to its high lycopene content.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>This research provides valuable insights into optimizing the extraction of antioxidants from tomato pomace, using HSPs. The findings have the potential to benefit the food industry by developing improved methods for preserving chicken meat through the application of these optimized antioxidant extracts. By enhancing the preservation process, this study may contribute to extending the shelf life and maintaining the quality of chicken meat, leading to reduced food waste and improved consumer satisfaction.</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p>Ulcerative colitis (UC) is a type of inflammatory bowel disease associated with immune system dysfunction caused by gut dysbiosis. This study aimed to investigate the alleviating effect of <jats:italic>Lactobacillus acidophilus</jats:italic> LA85 on colitis and its underlying mechanism using mouse models of dextran sulfate sodium (DSS)‐induced UC. The UC mouse models were established by treating C57BL/6J male mice with 2.5% (w/v) DSS in drinking water for 7 days. These mice received supplementation with either <jats:italic>L. acidophilus</jats:italic> LA85 (1 × 10<jats:sup>9</jats:sup> colony‐forming units/day) or 200 µL of sterile water once daily (LA85‐treated and UC model mice, respectively). The disease activity index (DAI), colon length, and histological changes in the colons of mice were then analyzed at Day 21, and the effects of <jats:italic>L. acidophilus</jats:italic> LA85 on the gut microbiota and serum inflammatory cytokines were also investigated. Compared with the UC model mice, <jats:italic>L. acidophilus</jats:italic> LA85‐treated UC mice showed significant reductions in a variety of colitis symptoms, including weight loss, the DAI score, colon shortening, and colon tissue damage. <jats:italic>Lactobacillus acidophilus</jats:italic> LA85 supplementation also significantly decreased the serum concentrations of tumor necrosis factor α and interleukin‐6 while increasing the serum concentration of IL‐10. Furthermore, LA85 supplementation improved the diversity and composition of the gut microbiota, both of which had been decreased by DSS. In particular, <jats:italic>L. acidophilus</jats:italic> LA85‐treated UC mice showed higher relative abundances of <jats:italic>Akkermansia</jats:italic> and <jats:italic>Romboutsia</jats:italic> than the UC model mice. These results demonstrate that <jats:italic>L. acidophilus</jats:italic> LA85 can alleviate inflammatory diseases of the intestine, such as inflammatory bowel disease, by regulating immune responses and restoring the gut microbiota.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>Ulcerative colitis is a type of inflammatory bowel disease caused by imbalance of gut microbiota. This study showed that <jats:italic>L. acidophilus</jats:italic> LA85 can alleviate DSS‐induced colitis in mice through regulation of inflammatory cytokines, protection of intestinal barrier, and regulation of specific gut microbiota. <jats:italic>L. acidophilus</jats:italic> LA85 is a promising probiotic candidate for the treatment of UC.</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p>The influence of sprouting on tiger nut's (TN) nutritional, functional, and phytochemical quality was examined, and the flour used for bread making to evaluate the feasibility as a functional ingredient. TN was sprouted and sampled at 3 days intervals for 12 days, dried and milled into flour and analyzed. Subsequently, 25% of wheat flour (WF) was replaced with the 9 days‐sprouted TN flour for bread. Sprouting for 9 days increased the protein content from 9.19 ± 0.04 to 9.79 ± 0.15 g/100 g dry matter (DM), fiber from 6.75 ± 0.16 to 9.27 ± 0.44 g/100 g DM, and ash from 2.34 ± 0.10 to 2.70 ± 0.06 g/100 g DM but decreased fat content from 26.10 ± 0.18 to 23.18 ± 0.43 g/100 g DM and soluble sugar from 33.13 ± 1.25 to 23.75 ± 1.44 °Bx. We observed increases in the polyphenols (94.16 ± 6.43–214.23 ± 6.98 mg GAE/100 g) and ascorbic acid (26.66 ± 0.17–65.13 ± 0.19 mg AE/100 g) and decreases in the cyanogenic glycosides (273.79 ± 0.37–231.54 ± 3.53 mg/100 g) and oxalates (19.04 ± 1.14–5.65 ± 0.93 mg/100 g) contents. Sprouting decreased the particle size and increased the water retention and swelling power of TN flour. WF bread was described as stretchy, sweet, and creamy, whereas sprouted TN bread was brown, nutty, and wheat‐like. Consumer acceptance for the sprouted TN bread was comparable to WF bread, showing the possible application in bread making.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>The outcome of the study could help to exploit the nutri‐functional and phytochemical benefits of sprouted TN in the baking industry for producing acceptable products. This would enhance the utility of TN for food in regions where TNs grows.</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p>To facilitate the typical flavor of sunflower oil, seed roasting is widely applied. In this study, the effects of seed‐roasting degree (160, 180, 200°C for 0–25 min) on the quality attributes of sunflower oil were assessed, particularly tocopherols, sterols, total phenolics, fatty acids, and triglycerides composition as essential compounds for the nutritional value of the sunflower oil. Roasting seeds at a high temperature can significantly raise oxidative stability by 1.5–1.8 times, the content of carotenoids by 2.0–5.5 times, chlorophyll by 7.5–17.0 times, as well as increase the browning index by 4.0–10.0 times and deepen the color of the sunflower oil. However, the fatty acid and triglyceride profiles of sunflower oils have little change under distinct seed‐roasting degrees. Synthetically considering the various indicators measured in the current study. It is recommended that the seed roasts at 160–180°C for about 20 min to ameliorate the oxidative stability and quality.</jats:p><jats:p><jats:bold>Practical Application</jats:bold>: A well‐defined roasting process is very important for the food industry to be able to produce sunflower oil with desirable nutrition, unique flavor produced by the Maillard reaction and chemical properties of sunflower oil, which changes during the roasting. Considering the flavor, peroxide values, oxidation stability, and other quality attributes of oil obtained from the roasted seed, we found that sunflower seed oil better quality is obtained when roasted at 160‐ ‐180°C for about 20 min (e.g., 160°C for 20–25 min or 180°C for 15–20 min).</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p>The purpose of this study was to evaluate the addition of plant‐based peanut protein isolate (PNP) and commercial pea protein (CPP) on the quality of oat yogurt (OY). PNP and CPP were partially characterized for techno‐functional properties. PNP had higher solubility (acidic and basic regions) and emulsifying activity than CPP. The water absorption capacity of CPP is significantly (<jats:italic>p</jats:italic> &lt; 0.05) higher than PNP. Amino acid profiles of PNP and CPP were promising for the nutritional enhancement of OYs. OYs with PNP or CPP (0.5, 1, 2% w/v) were stored for 21 days and compared to the control group with no protein. On the 21st day of storage, (i) PNP‐ or CPP‐added OYs were found to be comparable to the control with respect to post‐acidification and viscosity, (ii) syneresis was more evident in PNP‐added OYs than in CPP‐added ones, (iii) total color change of 1% CPP‐added OY was equal to the control, and (iv) hardnesses of control, 2% PNP, and 2% CPP‐added OYs were 0.29 ± 0.00, 0.39 ± 0.01, and 0.45 ± 0.00 N, respectively. No adverse sensory effects were detected for CPP or PNP addition. Both proteins increased the total phenolic, soluble protein, antioxidant, antihypertensive, and α‐glucosidase inhibition activity of oat milk and OYs, with PNP superior to CPP overall. Compared to oat milk, the fermentation process increased ACE inhibition activity in in vitro digested samples, whereas it reduced digested yogurts’ antioxidant activity. Utilization of PNP in OY can solve the waste problem of peanut producers and the texture problem of the OY producers while formulating a functional product.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>Plant‐based (PB) yogurts have a growing consumer demand. The low‐protein content of PB yogurts results in low acceptance with respect to their undesirable textural and sensorial attributes. This study provided a technical basis for the PB yogurt manufacturers focusing on the addition of commercial pea protein and isolated peanut protein into oat yogurt formulation without any thickeners or flavors. In vitro digestion of protein‐added oat milk and oat yogurts showed the benefits of fermentation on bioactivity to the consumers.</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p>Chickpea (ICC3761) protein hydrolysates have shown high in vitro antioxidant activity (AoxA) and antidiabetic potential. The aim of this study was to evaluate the in vivo activities (i.e., antioxidant, anti‐inflammatory, hypoglycemic, and anti‐hyperglycemic) of chickpea albumin hydrolysates (CAH) obtained with alcalase and pepsin‐pancreatin (fractions ≤ 10 kDa). The CAH were analyzed for degree of hydrolysis (DH), electrophoretic and chromatographic profiles, and in vitro AoxA (2,2′‐azino‐bis(3‐ethylbenzothiazolin)‐6‐sulfonic acid [ABTS], 2,2‐diphenyl‐1‐pycrilhydrazyl [DPPH]). They were also evaluated for AoxA, anti‐inflammatory and hypo‐ and anti‐hyperglycemic activities in BALB‐c mice. The DH was 20% for the alcalase CAH and 50% for the pepsin‐pancreatin CAH, while the AoxA by ABTS (1 mg/mL) was 64.8% and 64.9% and by DPPH (5 mg/mL) was 48.0% and 31.1%. In the in vivo AoxA assay, mice of non‐damaged control and those treated with both CAH showed similar alkaline phosphatase values, control and pepsin‐pancreatin treated groups had similar malondialdehyde levels, while treated and non‐damaged control groups had higher glutathione levels than the damaged control. Liver histopathology revealed that the pepsin‐pancreatin CAH mitigated most of the pathological changes associated with the induced oxidative damage. Both CAH (2 mg/ear) reduced croton oil‐induced ear edema in mice. The α‐glucosidase inhibition of CAH (100 mg/mL) was 31.1% (alcalase) and 52.4% (pepsin‐pancreatin). Mice treated with alcalase CAH (100 mg/mL) and glibenclamide exhibited similar hypoglycemic activities, whereas only those treated with the pepsin‐pancreatin CAH (200 mg/kg body weight) showed anti‐hyperglycemic activity. The results indicate that CAH can be used as a source of bioactive peptides with antioxidant, anti‐inflammatory, hypoglycemic, and anti‐hyperglycemic activities.</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p>This study mainly evaluated the effect of different energies of pulsed light (PL) treatment (100, 200, 300, 400, and 500 J/pulse) on myofibrillar protein (MP) of large yellow croaker during refrigerated storage. The results showed that PL treatment would cause a certain degree of oxidation to the MP of large yellow croaker at the initial stage, which showed that the total sulfhydryl content of the protein decreased, the carbonyl content and the average particle size increased, and the β‐sheet to β‐turn transformation, the tertiary structure of the protein unfolds, and the hydrophobic groups were exposed, causing the reduction of intrinsic fluorescence intensity. However, subsequent storage studies found that PL treatment could slow down the oxidation rate of MP. The decrease rate of total sulfhydryl content and the increase rate of carbonyl content in the 300 J/pulse group were both reduced by about 1.7 times compared with the control group. At the same time, the PL treatment with this intensity could also better protect the secondary structure, tertiary structure, and microstructure of MP. This study provided theoretical basis and reference for analyzing the quality change rule and mechanism of large yellow croaker during refrigerated storage after PL treatment. Studies have shown that PL treatment can reduce the adverse changes of MP in large yellow croaker during cold storage.</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p>The objective of this study is to assess the inhibitory effects of an aqueous extract from olive oil mill waste (alperujo) on the growth of a lactic acid bacteria (LAB) cocktail consisting of various strains of <jats:italic>Lactiplantibacillus pentosus</jats:italic> and <jats:italic>Lactiplantibacillus plantarum</jats:italic> species. For this purpose, response surface methodology was employed using two independent variables (pH levels 3.5–5.55; hydroxytyrosol concentration ranging from 0.93–2990 ppm). The response variable was the average inhibition per treatment on the LAB cocktail (expressed as a percentage). The developed model identified significant terms, including the linear effect of hydroxytyrosol and pH, their interaction, and the quadratic effect of pH. Maximum inhibition of the LAB cocktail was observed at progressively higher concentrations of hydroxytyrosol and lower pH values. Therefore, complete inhibition of LAB in the synthetic culture medium could only be achieved for concentrations of 2984 ppm hydroxytyrosol at a pH of 3.95. These findings suggest that extracts derived from “alperujo” could be utilized as a natural preservative in acidified foods with a bitter flavor and antioxidant requirements.</jats:p></jats:sec>