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Aims: To detect the adulterant in edible oil rapidly. Study Design: Authenticity and adulteration detection in edible oils are the increasing challenges for researchers, consumers, industries and regulatory agencies. Traditional approaches may not be the most effective option to combat against adulteration in edible oils as that’s are complex, laborious, expensive, require a high degree of technical knowledge when interpreting data and produce hazardous chemical. Consequently, a cost effective, rapid and reliable method is required. Place and Duration of the Study: The experiment was conducted jointly in the laboratory of the Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh and the Institute of Food Science and Technology, BCSIR, Dhaka. Methods: In this study, Fourier Transform Infrared spectroscopy coupled with multivariate analysis was used for adulteration detection in sunflower and rice bran oil. Sunflower oil was adulterated with soybean oil in the range of 10-50% (v/v) and rice bran oil was adulterated with palm oil in the range of 4-40% (v/v) at approximately 10% and 5% increments respectively. FTIR spectra were recorded in the wavenumber range of 4000-650cm-1. Results: FTIR spectra data in the whole spectral range and reduced spectral range were used to develop a partial least square regression (PLSR) model to predict the level of adulteration in sunflower and palm oils. Good prediction model was obtained for all PLSR models with a coefficient of determination (R2) of >= 0.985 and root mean square errors of calibration (RMSEC) in the range of 0-1.7325%. Conclusion: The result suggested that FTIR spectroscopy associated with multivariate analysis has the great potential for a rapid and non-destructive detection of adulteration in edible oils laborious conventional analytical techniques.

This paper aims to quantify the micronutrients in black walnut and address its human health benefits. The metabolic profiling of 11 black walnut cultivars was accomplished using ultra-high-performance liquid chromatography coupled with quadrupole time-of-flight high-resolution mass spectrometer. Results revealed that the highest concentration of vitamin B9 was present in cultivar “Daniel” (avg. relative signal intensity 229.53 × 104 mAU). “Surprise” and “Daniel” cultivars had the highest amount of vitamin B5. However, vitamin A, D3, E, and K showed no significant difference among the cultivars. The vitamin content levels among the cultivars were compared by applying one way ANOVA method with (P < 0.05) significance level. Mineral analysis for the black walnut kernel, Persian walnut, and black walnut protein powder was done using Inductively Coupled Plasma Optical Emission spectroscopy. The experimental data for black walnut kernel is 0.04 mg/g for Fe and 0.03 mg/g for Zn, and for black walnut, protein powder is 0.07 mg/g for Fe and 0.07 mg/g for Zn. The amino acid analysis and comparison with black walnut kernel show that black walnut flour and protein powder have a higher amount of essential and non-essential amino acids. Therefore, researchers, food process engineers, and food product developers should consider the health benefits of black walnuts and explore the commercial potential of this native agroforestry crop.

[EMBARGOED UNTIL 12/1/2023] This research aims to understand the effect of encapsulation techniques to mask the bitter taste of iodine compounds for applications in different food matrices. Also, to find powder formulation with good flow properties, and identifying optimized operating parameters and processing techniques for encapsulation. In addition, the encapsulated formulations should have appropriate physical, functional, reconstitution properties, and particle size, be shelf-stable and cost-effective, and have consumer acceptability, especially for pediatric and geriatric people. The spray-dried 10 percent KI and 12 percent NaI powder formulation with organic juice blends resulted in good quality powder. The powder yield was 87.27[plus or minus]3.42 percent and 86.88[plus or minus]1.98 percent for 10 percent KI and 12 percent NaI formulation, respectively. Both spray-dried powders' low moisture content and water activity indicate powder stability and low microbial activity. Density, porosity, and angle of repose values show that both of the spray-dried formulations are good free-flowing powders. SEM-EDX analysis images show the particle surface morphology of the powder, which justifies the powder's good flow properties. EDX confirms the availability of the iodine compounds in the spray-dried powder. The viscosity of the 10 percent KI sample was found to be 1.89[plus or minus]0.1 mPa.s, whereas the viscosity of the 12 percent NaI sample was found to be 1.58[plus or minus]0.03 mPa.s. Finally, the ICP-MS was done to analyze the amount of iodine in the spray-dried powder. After spray drying, the amount of iodine content decreases compared to the initial level. This is due to the unstable nature of iodine in the environment. The final spray-dried powder is bright purplish pink, due to the addition of fruit juice blends in the liquid formulation, which can help increase consumer acceptability. Therefore, this research will enrich knowledge for future researchers on using high-concentration of iodine and encapsulation of the iodine compound to reduce the loss and, at the same time, mask the bitter taste as iodine tends to contribute to salty and bitter taste.