Coating, as a process in which fruits, vegetables, kernels, and nuts are covered with an edible layer, is an environmentally friendly alternative to plastic wrapping, which has been considered the most effective way to preserve them over the long term. On the other hand, prolonging the shelf life results in a reduction of spoilage and therefore achieving a goal that is very important nowadays—the reduction of food waste. The quality of preserved almonds kernels depends on factors such as grain moisture, storage temperature, relative humidity, oxygen level, packaging, and the shape of the stored nuts (along with being peeled, unpeeled, roasted, etc.). The commercial importance of the almond fruit is related to its kernel. Almonds that are peeled (without the thin brown skin) and stored have a shorter shelf life than unpeeled almonds since the reddish-brown skin, rich in antioxidants, may protect the kernels against oxidation. In this study, a bioactive edible coating has been tested, which may provide an effective barrier against oxygen permeation and moisture, thus preserving the quality of peeled fresh almonds by extending their shelf life. Mastic gum, as a natural coating agent, was used to coat the peeled fresh almond kernels in four different concentrations (0.5%, 1.0%, 1.5%, and 2.0% w/v). The effect of mastic gum coating on the quality parameters of the peeled fresh almonds (moisture uptake, oil oxidation, total yeast and mold growth, and Aspergillus species development) was studied during four months of storage. The results showed that mastic gum, as a coating agent, significantly (p < 0.05) reduced moisture absorption, peroxide and thiobarbituric acid indices, total yeast and mold growth, and Aspergillus species development in the peeled and coated fresh almonds, compared to the control, i.e., uncoated fresh almonds, during 4 months of storage, packed at room temperature (25–27 °C) inside a cabinet at 90% humidity. Therefore, mastic gum can be used as a great natural preservative coating candidate with antioxidant and antimicrobial effects.

The current study is aimed at fortifying Barbari bread with different levels ( T Co : 0, T 5 % : 5%, T 10 % : 10%, and T 15 % : 15) of olive pomace dietary fiber (ODF) and investigating the quality properties of enriched bread. The fiber of the defatted olive pomace powder was extracted by an enzymatic process as a green extraction method (α-amylase, protease, amyloglucosidase, and cellulase; incubation time: 4.5 h, 40°C). The effect of ODF addition on the thermal (based on differential scanning calorimetry (DSC)), rheological, physical, textural, and sensory properties of samples was investigated. The DSC curves of samples were a broad endothermic transition peak ( T onset ~ 43  °C and T peak = 123.58 − 125.74  °C). By increasing the ODF level, the water absorption rate of the dough increased while softening degree reduced. There was a negative significant correlation between baking loss and crumb moisture ( R > − 0.94 ) and aw ( R = − 0.769 ). By increasing ODF, sample porosity and specific volume decreased. There was a significant difference between hardness and springiness of T 15 % and T Co . Replacement of wheat flour with 10% ODF had no significant effect on the sensory parameters of Barbari bread.

Many plants and fruits are rich in antioxidant and antimicrobial compounds, such as phenolic compounds. Watermelon is one example, as various parts of the fruit present interesting phytochemical profiles. This study demonstrates that a natural C. colocynthis (watermelon) (W) skin sap (SS) extract can effectively improve the oxidative stability of microencapsulated soybean (SB) oil. By employing a combination of alginate–xanthan gums (AXG) in a matrix hydrogel bead model with WSS extract, high encapsulation efficiency can be obtained (86%). The effects of process variables on the ultrasound-assisted extraction (UAE) of phenolic compounds from watermelon (W) skin sap (SS) using the response surface methodology (RSM), as an optimized and efficient extraction process, are compared with the effects of a conventional extraction method, namely the percolation method. The WSS extracts are obtained via UAE and RSM or the conventional percolation extraction method. The two obtained extracts and synthetic antioxidant butylated hydroxytolune (BHT) are added to SB oil separately and their antioxidant effects are tested and compared. The results show the improved oxidative stability of SB oil containing the extract obtained via the optimized method (20–30%) compared to the SB oil samples containing extract obtained via the percolation extraction method, synthetic antioxidant (BHT), and SB oil only as the control (no antioxidant added). According to existing studies, we assume that the use of WSS as an effective antioxidant will ensure the prolonged stability of encapsulated SB oil in hydrogel beads, as it is well known that extended storage under different conditions may lead to severe lipid oxidation.

D rying of fruits has been considered as a way to improve the durability, and is one of the main methods which have been common for centuries. Unlike fresh vegetables which are kept only for a short period of time and in special circumstances, dried products can be kept a long time without reducing the nutritional value. Also, because of the low mass weight of dried fruits, they are easily and conveniently transported (Da Silva et al., 2017). The fruit used in this research for drying is Rambutan which is native to Southeast Asia, i.e., Malaysia, Indonesia and Thailand. In the Malay language, Rambutan means Abstract | Drying is widely known to be one of the common processes in the food industry to increase the shelf life of fruits and vegetables. Using osmosis-ultrasound before drying with hot air causes the preservation of nutrients in products and reduces heat energy to remove the produc water. In this study, after osmosis pretreatment, samples were put under an osmosis dehydration process. First, using Osmosis-ultrasound with 40.5% concentration in Sekanjabin solution then dried in an oven at a temperature of 70°C. The characteristics of solid gain, water and weight loss, shrinkage and rehydration were evaluated. The obtained results showed that by increasing the concentration of weight and water loss, solid gain increased. Accordingly, in a higher concentrated osmotic solution, the osmotic pressure, which is a key factor in mass transfer in the osmotic dehydration process, increases by increasing concentration, the percentage of solids gain increased; shrinkage and rehydration decreased. Conclusively, the drying of Rambutan by use of osmosis-ultrasound dehydration process when compared to osmotic dehydration, showed a significant decrease in the shrinkage of fruits resulting in rehydration, i.e., causing the percentage of solid gain, weight and water loss to be increased.

V egetables are one of the important part of our diet. Vegetables provide nutrient to support our daily life activities. Besides being a source of energy vegetables have many bioactive compound with potential to prevent human diseases. It is considered that those people who make the vegetables a chief part in their daily diet are less likely to be effected by any chronic disease. Human "well-being" is highly associated with diet which we consume. Now a day's lack of physical activity and high energy diet Abstract | Vegetables are very perishable agricultural produce with high amount of water content. Preservation by different means has been a keen interest of peoples to enhance the shelf life and to make sure the availability of these vegetables for longer period of time without quality deterioration. Drying is most common and old process for the preservation of foods which contain high moisture content. Onion powder was prepared by foam mat drying technique in which onion paste was treated with different concentration of egg albumin (0%, 4%, 8% and 12%) as foaming agent and Carboxyl methylcellulose (0.5%) as foam stabilizer and these were dried in hot air tray drier at different temperatures (55°C, 65°C and 75°C) with 3mm sheet thickness of onion foams. Effect of different concentration of foaming agent and drying temperature was studied on moisture and drying rate of onion paste. Increase in concentration of foaming agent significantly increased the drying rate from 0.422 ± 0.169 for (Control) to 0.743± 0.169 (egg albumin). Foamed onion paste were dried faster than un-foamed which decreased the drying time of 5 hours for foamed onion paste at 65°C and 75°C. Hence, foamed onion paste dried in 240 and 300 min at 65 °C and 75 °C temperature, respectively, with 12 % concentration of egg albumin.