This study explores the potential of Curcuma longa byproducts, called Curcuminoid removed turmeric oleoresin (CRTO), to extend the shelf life of peanut butter. CRTO, rich in curcuminoids, was added to peanut butter formulations to assess its preservative effects, flavour impact, and nutritional benefits. Results demonstrated that CRTO oil and curcuminoids effectively prolonged peanut butter shelf life by delaying rancidity. The study also compared results using oxygen scavenger film (OSF) packaging. Over time, water activity and oil separation increased, but CRTO oil and OSF helped to mitigate these effects. Sensory evaluations favored CRTO oil and curcuminoids, while microbial analysis confirmed safety of both the control and OSF samples for six months at 27 °C and 65% RH, and for four months at 37 °C and 95% RH. This study proposes a natural and sustainable method for extending peanut butter shelf life while enriching it with curcuminoids, with significant implications for the food industry.

This study aimed to assess the impact of Chlorella vulgaris supplementation in broilers\' diet, alone or in combination with vitamin E, on meat quality parameters, nutritional value, and oxidative stability during storage time. An experiment was conducted on 180 COBB 500 broiler chickens (14 days old), assigned into six treatments, following a 2 × 3 factorial arrangement. A corn-soybean meal diet was supplemented with three levels of C. vulgaris (0% in group C1, 1% in E1, 2% in E2), two levels of vitamin E (0% in C1, 250 ppm in C2), and a combination of them (1% C. vulgaris + 250 ppm vitamin (E3), 2% C. vulgaris + 250 ppm vitamin (E4)). Dietary incorporation of C. vulgaris, including those supplemented with vitamin E, resulted in a significant increase in meat protein content. DPA and DHA levels increased by 2.01-fold and 1.60-fold in the 2% C. vulgaris + vitamin E group. The PUFA/SFA ratio was increased across all dietary treatments (p < 0.0001). HPI and h/H registered the highest values as a result of 2% C. vulgaris supplementation, being linked with a positive effect in lowering cholesterol levels. Supplementation with 2% C. vulgaris and vitamin E exhibited a 1.45-fold increase in vitamin E concentration in thigh meat compared to the control group, being the highest level registered in thigh meat in this experiment. Metmyoglobin concentrations registered lower values in the thigh meat of the experimental groups, while deoxymyoglobin increased in the same groups when compared to the control group. The inclusion of C. vulgaris (1% and 2%) in combination with vitamin E (250 mg/kg) in broiler diets exhibited the best prevention of lipid oxidation after 7 days of refrigerated storage, defined by the highest efficiency factors assessed in terms of secondary oxidation products.

In this paper, tiger nut oil-loaded microcapsules (TNOMs) were prepared by complexation soybean protein isolate (SPI) and maltodextrin (MD) as wall materials using the spray drying method with tiger nut oil (TNO) as the core material, and its physicochemical properties and stabilities were characterized and analyzed. Under the optimum conditions, the encapsulation efficiency (EE) of TNOMs could reach up to 91.23%. Of note, after 60 days of storage at 60 °C, the peroxide value (PV) of TNO was almost 21.8 times as much as that of TNO encapsulated. Furthermore, TNOMs had good thermal stability below 200 °C and are sufficient for the general food processing needs. By fitting Arrhenius oxidation kinetics model, it was predicted that the shelf life of the product stored at 25 °C was 352.48 d. Therefore, it is promised to be applied to the development of high oleic acid food in the future. This study offered a theoretical framework for utilization and broadening the range of applications of TNO in the food industry.

This study investigated the effects of the application of glycine (Gly) and Pediococcus pentosaceus R1(Pp), alone or in combination, on the physicochemical properties, oxidative stability, and taste quality of Harbin dry sausages. The results demonstrated that after nine days of fermentation, the Gly + Pp group exhibited significantly (P < 0.05) lower moisture content (19.04%), water activity (0.686), and pH (4.78) values, alongside notably (P < 0.05) higher lactic acid bacteria count (8.11 log CFU/g sausage) and redness value (17.2), compared to the other three groups (P < 0.05). In addition, the dry sausages in the Gly + Pp group exhibited the lowest peroxide value (0.34 meq/kg sausage), thiobarbituric acid reactive substances (0.46 MAD/kg sausage), and protein carbonyl content (1.26 nmol/kg protein) during fermentation, followed by the Gly group, Pp group, and control group. Electronic tongue (e-tongue) and sensory evaluations revealed that the combined treatment with P. pentosaceus R1 and Gly resulted in superior taste characteristics. Besides, partial least squares regression (PLSR) analysis illustrated that the taste qualities characterized using the e-tongue were accordant with the sensory evaluation consequences, and total free amino acids (FAAs) and organic acids contributed to the dry sausages\' taste properties. In conclusion, the combined application of Gly and P. pentosaceus R1 enhanced the physicochemical properties, oxidative stability, and taste profile of Harbin dry sausages.

This research explored the effect of media milling on complexation of corn starch (CS) and quercetin (QC), interaction mechanism and Pickering emulsifying ability of corn-quercetin (CS-QC) complex. CS-QC with QC/CS ratio of 1:24 had the highest encapsulation efficiency of 76.00 ± 1.30 %. Average volume-mean diameter, average whole molecular size (Rh) and debranchedamylopectinchain length of CS-QC were significantly decreased after milling. Attenuated Total Reflectance-Fourier Transform Infrared spectroscopy (ATR-FTIR) and X-ray photoelectron spectroscopy (XPS) spectra confirmed the complexation between CS and QC. Emulsifying capacity and emulsion stability of Pickering emulsion stabilized by 5 % CS-QC complex particles after 120 min milling reached 100.00 % and 100.00. Pickering emulsions stabilized by these complex particles demonstrated superior oxidative stability. These results demonstrated that media milling could be an efficient physical approach to obtain starch-polyphenol complex by enhancing non-covalent interactions, which could not only be used as food-grade Pickering emulsifiers, but also retard lipid oxidation.

Biodiesel has several drawbacks, such as being prone to oxidation, having reduced stability, and having limited storage time. Antioxidants compatible with biodiesel are being used to address its drawbacks. Utilizing antioxidants effectively improves the quality of biodiesel. Enhancing the quality of biodiesel for use as a clean energy source benefits both the global economy and ecology. Therefore, we believe that our work will contribute to the advancement of the biodiesel industry worldwide. This study used blends consisting of 20% biodiesel and 80% diesel fuel. Isatin-thiosemicarbazones were tested as additives in blends at a concentration of 3000 parts per million (ppm) using an oxifast device and were compared with the chemical antioxidant Trolox. FT-IR, DSC, and TGA were used to characterize these samples. DSC measured sample crystallization temperatures (Tc). Samples with antioxidants showed decreased values compared to the non-antioxidant diesel sample D100. Several DSC tests were conducted to determine the antioxidant strengths of various samples. The results show that the FT-IR spectrum\'s antioxidant effect regions grow clearer with antioxidants. The extra antioxidant is effective. Biodiesel\'s oxidative stability improves with isatin-thiosemicarbazones at varying concentrations. The kinetics of thermal decomposition of isatin-thiosemicarbazones under non-isothermal conditions were determined using the Kissinger, Ozawa, and Boswell techniques. The activation energies of compounds 1 and 2 were calculated as 137-147 kJ mol-1 and 173-183 kJ mol-1, respectively.

Roasting walnut kernel significantly improves the oxidative stability and sensory properties of its oil. However, the effect of roasting temperatures on the molecular change of main components and micronutrients in walnut oil is still unclear. Herein, lipidomics and metabolomics were integrated to comprehensively profile the walnut oil obtained at different roasting temperatures (30 °C, 120 °C, 140 °C, 160 °C, and 180 °C). Lipidomics showed that the content of glycerolipids, sphingolipids, and glycerophospholipids decreased with roasting temperatures, while the oxidized fatty acids and triglycerides increased. Ratios of linoleic acid and linolenic acid varied with roasting temperatures and were most close to 4-6:1 at 140 °C, 160 °C, and 180 °C. Major classes of micronutrients showed a tendency to increase at the roasting temperature of 120 °C and 140 °C, then decrease at 160 °C and 180 °C. Liposoluble amino acids identified for the first time in walnut oil varied with roasting temperatures. Correlation analysis demonstrated that the higher contents of liposoluble amino acids and phenolics are positively associated with enhanced oxidative stability of walnut oil obtained at 140 °C. Furthermore, glutamine and 5-oxo-D-proline were expected to be potential biomarkers to differentiate the fresh and roasted walnut oil. The study is expected to provide new insight into the change mechanism of both major lipids and micronutrients in walnut oil during the roasting process.

The essential oil extracted from the flower buds of Lonicerae japonicae (LJEO) was employed in the high-temperature (65℃) accelerated preservation of sunflower oil. In the present investigation, the addition of the essential oil at a concentration of 800 ppm significantly inhibited the decrease in the oxidative stability of sunflower oil. This positive effect was achieved by significantly hindering the reduction in acidity value (AV), peroxide value (PV), p-anisidine value (AnV), the total oxidation value (TOTOX) (p < 0.01), and the levels of thiobarbituric acid reactive substance (TBARS), the absorbance at 232/268 nm (K232/K268) and total polar compounds (TPC) (p < 0.01). Besides, it also significantly enhances the sensory attributes of Maye, including taste, flavor, and appearance, improving its overall acceptability through the addition of certain potential fragrance molecules (p < 0.01). Furthermore, one of the primary chemical compounds in LJEO, eugenol, has demonstrated significant natural antioxidant properties in the traditional deep-frying procedure for the product, Maye. Consequently, together with eugenol, the essential oil LJEO could be employed as a possible effective antioxidant for the typical long-term preservation and even the traditional deep-frying procedures, and developed as effective antioxidant extracted from plants for the whole food industry.

Proton exchange membranes with high ionic conductivity and good chemical stability are critical for achieving high power density and long lifespan of direct methanol cells (DMFCs). Herein, a zwitterionic molecule was grafted onto the surface of polyvinylidene fluoride (PVDF) nanofibers to obtain functionalized PVDF porous substrate (SBMA-PDA@PVDF). Then, sulfonated poly(ether ether ketone) (SPEEK) was filled into the pores of SBMA-PDA@PVDF, and further ionic cross-linked via H2SO4 to prepare the composite membrane (SBMA-PDA@PVDF/SPEEK). The basic groups on the zwitterionic interface could not only establish ionic cross-linking with SPEEK to increase chemical stability and reduce swelling, but also serve as the adsorption sites for subsequent H2SO4 cross-linking to significantly enhance proton conductivity. Super-high proton conductivity (165.34 mS cm-1, 80 °C) was achieved for the membrane, which was 2.12 times higher than that of the pure SPEEK. Moreover, the SBMA-PDA@PVDF/SPEEK membrane exhibited remarkably improved oxidative stability of 91.6 % mass retention after soaking in Fenton\'s agent for 12 h, while pure SPEEK completely decomposed. Satisfactorily, the DMFC assembled with SBMA-PDA@PVDF/SPEEK exhibited a peak power density of 99.01 mW cm-2, which was twice as much as that of commercial Nafion 212 (48.88 mW cm-2). After 235 h durability test, only 11 % voltage loss was observed.

Zinc is essential for animals, playing a vital role in enzyme systems and various biochemical reactions. It is crucial to ensure a sufficient intake of zinc through the diet to maintain efficient homeostasis. Only few studies on zinc effect in cow lactating diet evaluated the effects on milk and cheese quality, with conflicting findings. 24 cows of the Friesian breed were divided into two groups (CTR: control and TRT: treated group). Cows were selected for age, body weight, parity and phase of lactations (mid lactation, 140-160 days). CTR diet contained 38 mg/kg of Zn and TRT diet was supplied with 120 mg/kg of complete feed for 60 days. The objective of current investigation was to evaluate the impact of a dietary Zinc Oxide (ZnO) integration of lactating Friesian cows on chemical composition, zinc content, fatty acid and proteic profile, ammine content, pH, aw, texture, and sensory profile of cheese and to improve the chemical-nutritional quality of milk and cheese. The results showed that ZnO supplementation reduced mesophilic aerobic bacteria and Presumptive Pseudomonas spp. growth, proteolysis, biogenic amines content, lipid oxidation, odour intensity and sour and increased hardness, gumminess, chewiness, elasticity of cheese. Biogenic amines are considered an important aspect of food safety. ZnO integration in cow diet could represent a promising strategy for improving the quality, the safety and shelf-life of caciotta cheese.