ﺳﺎزﻣﺎن ﭘﮋوهشهای ﻋﻠﻤﯽ و ﺻﻨﻌﺘﯽ اﯾﺮانفناوریهای جدید در صنعت غذا2783-350X13320260421Green solvent-based extraction of Annona muricata L. (soursop) leaves: Influence on physicochemical properties, phytochemical content, and antioxidant activityGreen solvent-based extraction of Annona muricata L. (soursop) leaves: Influence on physicochemical properties, phytochemical content, and antioxidant activity223233162610.22104/ift.2025.8033.2257FAMohd AzrieAwangFaculty of Food Science and Nutrition, Universiti Malaysia Sabah, 88400 Kota Kinabalu, SabahHasdianMudinFaculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu 88400, Sabah, MalaysiaMohammad Amil ZulhilmiBenjaminBorneo Research on Algesia, Inflammation and Neurodegeneration (BRAIN) Group, Faculty of Medicine and Health Sciences, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu 88400, Sabah, MalaysiaMuhammad Naufal QaweimRushdyFaculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu 88400, Sabah, MalaysiaMuhammad Daniel EazzatMohd RosdanFaculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu 88400, Sabah, MalaysiaAnizaSainiFaculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu 88400, Sabah, MalaysiaDwiSetijawatiFaculty of Fisheries and Marine Sciences, Universitas Brawijaya, Jl. Veteran, Ketawanggede, Lowokwaru, Malang, Jawa Timur 65145, IndonesiaJournal Article20251203Annona muricata L. (soursop) leaves are recognised as valuable sources of phenolic compounds with strong antioxidant potential, although conventional solvent extraction often provides limited selectivity and inadequate recovery of key bioactive constituents. Natural deep eutectic solvents (NADES) represent a greener extraction alternative, yet their performance in recovering phenolics, flavonoids, rutin, and antioxidant components from A. muricata leaf extract (AMLE) remains insufficiently explored. This study evaluated four NADES formulations, namely choline chloride–lactic acid (ChCl–LA), citric acid–L-proline (CA–LP), betaine–lactic acid (B–LA), and choline chloride–glycerol (ChCl–G), in comparison with water using ultrasound-assisted extraction. Physicochemical properties of the solvents, including pH and viscosity, were determined prior to extraction to elucidate their influence on solvent–solute interactions and extraction behaviour. Extraction efficiency was assessed through rutin content, total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activities measured by DPPH, ABTS, and FRAP assays. All NADES systems exhibited acidic pH (1.80–4.97) and substantially higher viscosity than water, with ChCl–LA combining strong acidity and comparatively low viscosity, favourable for mass transfer. ChCl–LA demonstrated the strongest extraction of targeted bioactive constituents, achieving 164.16 ± 2.34 mg GAE/g TPC, 16.55 ± 0.52 mg QE/g TFC, 0.796 ± 0.023 mg/g rutin, and consistently high antioxidant activities across all assays. Correlation analysis indicated that FRAP activity was strongly associated with TPC, while DPPH and ABTS activities showed stronger associations with rutin and TFC, highlighting the contribution of different phenolic subclasses to antioxidant responses. The results demonstrate that solvent physicochemical properties, particularly acidity and viscosity, play a critical role in governing bioactive selectivity and antioxidant performance. ChCl–LA was identified as the most effective green solvent for producing antioxidant-rich AMLE suitable for development of functional foods and nutraceutical products.Annona muricata L. (soursop) leaves are recognised as valuable sources of phenolic compounds with strong antioxidant potential, although conventional solvent extraction often provides limited selectivity and inadequate recovery of key bioactive constituents. Natural deep eutectic solvents (NADES) represent a greener extraction alternative, yet their performance in recovering phenolics, flavonoids, rutin, and antioxidant components from A. muricata leaf extract (AMLE) remains insufficiently explored. This study evaluated four NADES formulations, namely choline chloride–lactic acid (ChCl–LA), citric acid–L-proline (CA–LP), betaine–lactic acid (B–LA), and choline chloride–glycerol (ChCl–G), in comparison with water using ultrasound-assisted extraction. Physicochemical properties of the solvents, including pH and viscosity, were determined prior to extraction to elucidate their influence on solvent–solute interactions and extraction behaviour. Extraction efficiency was assessed through rutin content, total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activities measured by DPPH, ABTS, and FRAP assays. All NADES systems exhibited acidic pH (1.80–4.97) and substantially higher viscosity than water, with ChCl–LA combining strong acidity and comparatively low viscosity, favourable for mass transfer. ChCl–LA demonstrated the strongest extraction of targeted bioactive constituents, achieving 164.16 ± 2.34 mg GAE/g TPC, 16.55 ± 0.52 mg QE/g TFC, 0.796 ± 0.023 mg/g rutin, and consistently high antioxidant activities across all assays. Correlation analysis indicated that FRAP activity was strongly associated with TPC, while DPPH and ABTS activities showed stronger associations with rutin and TFC, highlighting the contribution of different phenolic subclasses to antioxidant responses. The results demonstrate that solvent physicochemical properties, particularly acidity and viscosity, play a critical role in governing bioactive selectivity and antioxidant performance. ChCl–LA was identified as the most effective green solvent for producing antioxidant-rich AMLE suitable for development of functional foods and nutraceutical products.https://jift.irost.ir/article_1626_db381e2c18075a9aa8af18f6a05b30b4.pdfﺳﺎزﻣﺎن ﭘﮋوهشهای ﻋﻠﻤﯽ و ﺻﻨﻌﺘﯽ اﯾﺮانفناوریهای جدید در صنعت غذا2783-350X13320260421Impact of mung bean powder as a wheat flour substitute on the quality attributes of waffleImpact of mung bean powder as a wheat flour substitute on the quality attributes of waffle235243161910.22104/ift.2025.7993.2250FAFakhreddinSalehiAssociate Professor, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran.SepidehVejdanivahidMSc Student, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, IranJournal Article20251115Waffles are a popular wheat-based baked product that can be nutritionally enhanced through partial or complete substitution with legume flours such as mung bean powder, which is rich in protein and bioactive compounds. This study investigated the effects of substituting wheat flour with mung bean powder (0%, 50%, and 100%) on the physicochemical, textural, and sensory properties of waffles. Results showed a significant decrease in batter lightness from 89.58 (0%) to 69.10 (100%), accompanied by a shift in redness from –6.35 to –10.97 and an increase in yellowness from 38.50 to 44.69. The apparent viscosity of batter exhibited shear-thinning behavior across all formulations; however, viscosity increased significantly at 100% substitution (67.34 Pa•s) compared to the control (37.93 Pa•s). The ash content of waffles increased, reaching 2.57% at full substitution. pH decreased from 7.10 to 6.43, whereas acidity rose from 0.25% to 0.48% with higher mung bean incorporation. Total phenolic content (TPC) and antioxidant capacity (AC) were significantly enhanced, increasing from 1160.9 μg GAE/g and 67.4% in control samples to 1635.1 μg GAE/g and 81.2%, respectively, at 100% substitution. Color of baked waffles also changed, with lightness decreasing from 82.81 to 65.73, while yellowness increased from 54.73 to 60.71. Hardness increased from 0.47 to 1.15 N. Sensory evaluations revealed reduced scores for appearance, aroma, and texture at higher substitution levels, while flavor acceptance remained stable. Of course, the overall acceptance score for all samples remained above 8, indicating good consumer acceptability.Waffles are a popular wheat-based baked product that can be nutritionally enhanced through partial or complete substitution with legume flours such as mung bean powder, which is rich in protein and bioactive compounds. This study investigated the effects of substituting wheat flour with mung bean powder (0%, 50%, and 100%) on the physicochemical, textural, and sensory properties of waffles. Results showed a significant decrease in batter lightness from 89.58 (0%) to 69.10 (100%), accompanied by a shift in redness from –6.35 to –10.97 and an increase in yellowness from 38.50 to 44.69. The apparent viscosity of batter exhibited shear-thinning behavior across all formulations; however, viscosity increased significantly at 100% substitution (67.34 Pa•s) compared to the control (37.93 Pa•s). The ash content of waffles increased, reaching 2.57% at full substitution. pH decreased from 7.10 to 6.43, whereas acidity rose from 0.25% to 0.48% with higher mung bean incorporation. Total phenolic content (TPC) and antioxidant capacity (AC) were significantly enhanced, increasing from 1160.9 μg GAE/g and 67.4% in control samples to 1635.1 μg GAE/g and 81.2%, respectively, at 100% substitution. Color of baked waffles also changed, with lightness decreasing from 82.81 to 65.73, while yellowness increased from 54.73 to 60.71. Hardness increased from 0.47 to 1.15 N. Sensory evaluations revealed reduced scores for appearance, aroma, and texture at higher substitution levels, while flavor acceptance remained stable. Of course, the overall acceptance score for all samples remained above 8, indicating good consumer acceptability.https://jift.irost.ir/article_1619_aaae6815537b525eb73d42247589ee50.pdfﺳﺎزﻣﺎن ﭘﮋوهشهای ﻋﻠﻤﯽ و ﺻﻨﻌﺘﯽ اﯾﺮانفناوریهای جدید در صنعت غذا2783-350X13320260421A systematic review and meta-analysis of extraction and identification of barberry bioactive compoundsA systematic review and meta-analysis of extraction and identification of barberry bioactive compounds245262164010.22104/ift.2026.7949.2246FAAkramSharifiDepartment of Food Science and Technology, Qa.C., Islamic Azad University, Qazvin, Iran.AtefeTaherkhaniDepartment of Food Science and Technology, Qa .C., Islamic Azad University, Qazvin, Iran.NazaninAmirahmadiDepartment of Food Science and Technology,., Islamic Azad University, Qazvin, Iran.Journal Article20251020Barberry (Berberis spp.), a genus in the Berberidaceae family with 650 species, holds significant potential in the pharmaceutical and food industries. This review assesses the available information and carries out a meta-analysis of published research on bioactive compounds extracted from various Berberis species. PubMed, Web of Science, and Scopus databases were searched extensively for articles published between 2009 and 2023. This analysis included 38 relevant articles, including those that evaluated multiple extraction methods. Four extraction methods involving different techniques and equipment were identified in the included studies and comparatively evaluated in this systematic review and meta-analysis. According to our meta-analysis of the published data, the frequency of use of the methods was as follows: Press Extraction (PE) (22.72%), Maceration Extraction (ME) (20.45%), Ultrasound-Assisted Extraction (UAE) (18.18%), and Subcritical Water Extraction (SWE) (6.82%). The most common solvents used in the selected studies were water (42.86%) and methanol (22.86%). In addition, this review investigated, based on the reported data, the effects of the extraction method on antioxidant activity (DPPH), Total Phenolic Content (TPC), and Total Anthocyanin Content (TAC). The results showed that, among the reported techniques, SWE was generally associated with the highest DPPH values. Moreover, UAE was most frequently used for determining TPC and TAC on a dry-weight basis, whereas ME and SWE were more commonly applied when data were expressed on a solution basis.Barberry (Berberis spp.), a genus in the Berberidaceae family with 650 species, holds significant potential in the pharmaceutical and food industries. This review assesses the available information and carries out a meta-analysis of published research on bioactive compounds extracted from various Berberis species. PubMed, Web of Science, and Scopus databases were searched extensively for articles published between 2009 and 2023. This analysis included 38 relevant articles, including those that evaluated multiple extraction methods. Four extraction methods involving different techniques and equipment were identified in the included studies and comparatively evaluated in this systematic review and meta-analysis. According to our meta-analysis of the published data, the frequency of use of the methods was as follows: Press Extraction (PE) (22.72%), Maceration Extraction (ME) (20.45%), Ultrasound-Assisted Extraction (UAE) (18.18%), and Subcritical Water Extraction (SWE) (6.82%). The most common solvents used in the selected studies were water (42.86%) and methanol (22.86%). In addition, this review investigated, based on the reported data, the effects of the extraction method on antioxidant activity (DPPH), Total Phenolic Content (TPC), and Total Anthocyanin Content (TAC). The results showed that, among the reported techniques, SWE was generally associated with the highest DPPH values. Moreover, UAE was most frequently used for determining TPC and TAC on a dry-weight basis, whereas ME and SWE were more commonly applied when data were expressed on a solution basis.https://jift.irost.ir/article_1640_e04f75a1b3e0f20a94ce058e227edcd8.pdfﺳﺎزﻣﺎن ﭘﮋوهشهای ﻋﻠﻤﯽ و ﺻﻨﻌﺘﯽ اﯾﺮانفناوریهای جدید در صنعت غذا2783-350X13320260421Formulation and Evaluation of a Natural Dietary Supplement from Quail Egg and Arugula LeavesFormulation and Evaluation of a Natural Dietary Supplement from Quail Egg and Arugula Leaves263270164910.22104/ift.2026.8061.2260FAAhmed A.AlsalhiDepartment of Pharmaceutical
Sciences, College of Pharmacy,
University of Thi-Qar, Iraq, Thi-Qar,
64001Journal Article20251216This study focused on formulating a natural dietary supplement based on a combination of freeze-dried quail egg powder and dried arugula (Eruca sativa) leaves. The integration of animal- and plant-derived components produced a nutritionally dense product enriched with essential nutrients and bioactive substances. Compositional analysis revealed that the supplement is a substantial source of high-quality protein (30 g/100 g), lipids (19 g/100 g), and carbohydrates (16 g/100 g). Furthermore, it provides appreciable levels of key minerals, including calcium (210 mg), magnesium (54 mg), and iron (5.7 mg). The presence of bioactive compounds was confirmed by the high contents of total phenolics (1500 mg GAE), flavonoids (500 mg QE), and vitamin E (160 mg/100 g), supporting its functional and antioxidant potential.<br /><br />A short-term human intervention was conducted in which participants consumed three capsules (1.5 g) of the supplement daily. Biochemical assessments demonstrated that serum uric acid (4.41–4.58 mg/dL) and blood glucose levels (82.59–85.59 mg/dL) remained within normal ranges throughout the study period. A modest enhancement in total antioxidant capacity (1.02–1.15 µmol TE/g) was observed, whereas malondialdehyde concentrations showed minimal variation (3.21–3.27 nmol/mL). These limited physiological changes are likely attributable to the low intake level, brief supplementation period, and inter-individual variability. In addition, chemical stability evaluation indicated favorable storage properties, as evidenced by low moisture content (3.40%), near-neutral pH (6.42), and a very low peroxide value (1.18 meq O₂/kg fat), reflecting minimal lipid oxidation. Collectively, these results suggest that the developed supplement is chemically stable, safe for consumption, and may provide moderate nutritional and antioxidant benefits in humans.This study focused on formulating a natural dietary supplement based on a combination of freeze-dried quail egg powder and dried arugula (Eruca sativa) leaves. The integration of animal- and plant-derived components produced a nutritionally dense product enriched with essential nutrients and bioactive substances. Compositional analysis revealed that the supplement is a substantial source of high-quality protein (30 g/100 g), lipids (19 g/100 g), and carbohydrates (16 g/100 g). Furthermore, it provides appreciable levels of key minerals, including calcium (210 mg), magnesium (54 mg), and iron (5.7 mg). The presence of bioactive compounds was confirmed by the high contents of total phenolics (1500 mg GAE), flavonoids (500 mg QE), and vitamin E (160 mg/100 g), supporting its functional and antioxidant potential.<br /><br />A short-term human intervention was conducted in which participants consumed three capsules (1.5 g) of the supplement daily. Biochemical assessments demonstrated that serum uric acid (4.41–4.58 mg/dL) and blood glucose levels (82.59–85.59 mg/dL) remained within normal ranges throughout the study period. A modest enhancement in total antioxidant capacity (1.02–1.15 µmol TE/g) was observed, whereas malondialdehyde concentrations showed minimal variation (3.21–3.27 nmol/mL). These limited physiological changes are likely attributable to the low intake level, brief supplementation period, and inter-individual variability. In addition, chemical stability evaluation indicated favorable storage properties, as evidenced by low moisture content (3.40%), near-neutral pH (6.42), and a very low peroxide value (1.18 meq O₂/kg fat), reflecting minimal lipid oxidation. Collectively, these results suggest that the developed supplement is chemically stable, safe for consumption, and may provide moderate nutritional and antioxidant benefits in humans.https://jift.irost.ir/article_1649_011af93d3bc454bf2f2695dea6769108.pdfﺳﺎزﻣﺎن ﭘﮋوهشهای ﻋﻠﻤﯽ و ﺻﻨﻌﺘﯽ اﯾﺮانفناوریهای جدید در صنعت غذا2783-350X13320260421From Few Images to High Accuracy: Augmentation and Embedding Methods for Date Fruit RipenessFrom Few Images to High Accuracy: Augmentation and Embedding Methods for Date Fruit Ripeness271280160410.22104/ift.2025.7961.2248FARaziyehPourdarbaniDept. of Biosystem engineering, University of Mohaghegh ArdabiliOmidDaliranDepartment of Computer Engineering, Sharif University of Technology, Tehran 14588-89694, Iran.SajadSabziDepartment of Biosystems Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.Journal Article20251026Manual date harvesting and sorting remain labor-intensive and error-prone, particularly when distinguishing intermediate ripeness stages such as Rotab. We present an image-based classification pipeline for the Berhi cultivar that assigns fruit to three ripeness stages—Khalal, Rotab, and Tamar—using compact deep structures and training strategies suited to small datasets. Rather than relying on generative or adversarial methods, our approach emphasizes (i) careful augmentation (classical transforms, automated policies, and sample-mixing), (ii) transfer and self-supervised pre training, and (iii) embedding- and metric-learning alternatives, with ensembles and test-time augmentation used as optional accuracy/robustness boosters. On a 150-image dataset (50 images per class) evaluated with 5-fold cross-validation, a ResNet18 baseline reaches about 95% average accuracy. Automated augmentation combined with MixUp/CutMix improves accuracy to 97%, and self-supervised pre training plus advanced augmentation and ensembling attain peak performance near 98%. Improvements are most pronounced for the visually ambiguous Rotab class. We also report practical robustness measures (common corruptions, geometric stability, and calibration), which show that augmentation and pre training substantially increase stability under realistic input variability. These results indicate that, for small and visually subtle datasets, augmentation and pre training—rather than synthetic data generation—offer a pragmatic path to high accuracy and robust behavior.Manual date harvesting and sorting remain labor-intensive and error-prone, particularly when distinguishing intermediate ripeness stages such as Rotab. We present an image-based classification pipeline for the Berhi cultivar that assigns fruit to three ripeness stages—Khalal, Rotab, and Tamar—using compact deep structures and training strategies suited to small datasets. Rather than relying on generative or adversarial methods, our approach emphasizes (i) careful augmentation (classical transforms, automated policies, and sample-mixing), (ii) transfer and self-supervised pre training, and (iii) embedding- and metric-learning alternatives, with ensembles and test-time augmentation used as optional accuracy/robustness boosters. On a 150-image dataset (50 images per class) evaluated with 5-fold cross-validation, a ResNet18 baseline reaches about 95% average accuracy. Automated augmentation combined with MixUp/CutMix improves accuracy to 97%, and self-supervised pre training plus advanced augmentation and ensembling attain peak performance near 98%. Improvements are most pronounced for the visually ambiguous Rotab class. We also report practical robustness measures (common corruptions, geometric stability, and calibration), which show that augmentation and pre training substantially increase stability under realistic input variability. These results indicate that, for small and visually subtle datasets, augmentation and pre training—rather than synthetic data generation—offer a pragmatic path to high accuracy and robust behavior.https://jift.irost.ir/article_1604_53214feb0348018f8da7a8ffb7b4201d.pdfﺳﺎزﻣﺎن ﭘﮋوهشهای ﻋﻠﻤﯽ و ﺻﻨﻌﺘﯽ اﯾﺮانفناوریهای جدید در صنعت غذا2783-350X13320260421Deep Learning-Enabled Hyperspectral Classification of ZhambonsDeep Learning-Enabled Hyperspectral Classification of ham281295162510.22104/ift.2025.8010.2255FASeyedehsamanehShojaeilangariDepartment of Electrical and Information Technology, Iranian Research Organization for Science and TechnologyEsmatKishani FarahaniDepartment of Electrical and Information Technology, Iranian Research Organization for Science and TechnologyAlirezaBasiriDepartment of Chemical Technologies, Iranian Research Organization for Science and TechnologyJournal Article20251123Food authenticity is a crucial aspect of consumer protection, food safety, and quality assurance. Conventional methods for meat authentication often require destructive, time-consuming, or labor-intensive processes. Hyperspectral imaging, which combines imaging and spectroscopy, has emerged as a non-destructive alternative for food classification. This study investigates the application of hyperspectral imaging for differentiating between beef, chicken, and turkey zhambons using one-dimensional convolutional neural networks and long short-term memory networks. Following preprocessing—including segmentation, noise reduction, and spatial averaging—spectral signatures were extracted and classified using deep learning models and then compared to traditional machine learning approaches. The long short-term architecture demonstrated superior performance by effectively modeling sequential spectral dependencies, achieving 99.94% accuracy in the binary classification of chicken versus beef and 98.12% accuracy in the three-class problem (beef, chicken, and turkey zhambons). The findings highlight the potential of hyperspectral imaging combined with machine learning approaches as an efficient tool for processed meat authentication.Food authenticity is a crucial aspect of consumer protection, food safety, and quality assurance. Conventional methods for meat authentication often require destructive, time-consuming, or labor-intensive processes. Hyperspectral imaging, which combines imaging and spectroscopy, has emerged as a non-destructive alternative for food classification. This study investigates the application of hyperspectral imaging for differentiating between beef, chicken, and turkey zhambons using one-dimensional convolutional neural networks and long short-term memory networks. Following preprocessing—including segmentation, noise reduction, and spatial averaging—spectral signatures were extracted and classified using deep learning models and then compared to traditional machine learning approaches. The long short-term architecture demonstrated superior performance by effectively modeling sequential spectral dependencies, achieving 99.94% accuracy in the binary classification of chicken versus beef and 98.12% accuracy in the three-class problem (beef, chicken, and turkey zhambons). The findings highlight the potential of hyperspectral imaging combined with machine learning approaches as an efficient tool for processed meat authentication.https://jift.irost.ir/article_1625_5ee8dac3ee2c2d98ecc3b0fb691bbd74.pdfﺳﺎزﻣﺎن ﭘﮋوهشهای ﻋﻠﻤﯽ و ﺻﻨﻌﺘﯽ اﯾﺮانفناوریهای جدید در صنعت غذا2783-350X13320260421Impact of drying techniques on the physicochemical and quality properties of sprouted quinoa powderImpact of drying techniques on the physicochemical and quality properties of sprouted quinoa powder297306158810.22104/ift.2025.7893.2241FASepidehVejdanivahidMSc Student, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, IranFakhreddinSalehiProfessor, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran.Journal Article20250925This study investigated the effects of various drying methods including convective, infrared, and microwave drying on the moisture content, pH, acidity, color indices, total phenolic content (TPC), and antioxidant capacity (AC) of sprouted quinoa powder. Initially, the quinoa seeds were soaked in magnetized water for 1 h. Then the quinoa seeds were incubated in a magnetic field at 25°C for 72 h for sprouting. To increase the phenolic compounds of the powders, the sprouts were treated by ultrasound for 5 min. The sprouts were dried in three ways and the powder prepared from them was analyzed. The infrared radiation facilitated removal of moisture from the quinoa sprouts, increased the effective moisture diffusivity coefficient, and shortened the dehydration duration. The moisture content and pH of the sprouted quinoa powders were in the range of 2.61 % to 7.03 %, and 5.95 to 6.08, respectively. The acidity of convective, infrared, and microwave dried sprouted quinoa powders was 1.24 %, 1.19 %, and 0.81 %, respectively. Among the sprouted quinoa powders, the sample dried using microwave treatment exhibited the lowest lightness value (67.78) and the highest redness (9.89) and yellowness (21.09) indices. The infrared-dried powders had the maximum TPC and AC. The TPC of convective, infrared, and microwave dried powders were 916.98, 1268.48, and 1262.46 μg gallic acid/g dry, respectively. In summary, using infrared was chosen as the best way to dry quinoa sprouts because it dries them faster, keeps the right color parameters, and results in the highest levels of beneficial compounds.This study investigated the effects of various drying methods including convective, infrared, and microwave drying on the moisture content, pH, acidity, color indices, total phenolic content (TPC), and antioxidant capacity (AC) of sprouted quinoa powder. Initially, the quinoa seeds were soaked in magnetized water for 1 h. Then the quinoa seeds were incubated in a magnetic field at 25°C for 72 h for sprouting. To increase the phenolic compounds of the powders, the sprouts were treated by ultrasound for 5 min. The sprouts were dried in three ways and the powder prepared from them was analyzed. The infrared radiation facilitated removal of moisture from the quinoa sprouts, increased the effective moisture diffusivity coefficient, and shortened the dehydration duration. The moisture content and pH of the sprouted quinoa powders were in the range of 2.61 % to 7.03 %, and 5.95 to 6.08, respectively. The acidity of convective, infrared, and microwave dried sprouted quinoa powders was 1.24 %, 1.19 %, and 0.81 %, respectively. Among the sprouted quinoa powders, the sample dried using microwave treatment exhibited the lowest lightness value (67.78) and the highest redness (9.89) and yellowness (21.09) indices. The infrared-dried powders had the maximum TPC and AC. The TPC of convective, infrared, and microwave dried powders were 916.98, 1268.48, and 1262.46 μg gallic acid/g dry, respectively. In summary, using infrared was chosen as the best way to dry quinoa sprouts because it dries them faster, keeps the right color parameters, and results in the highest levels of beneficial compounds.https://jift.irost.ir/article_1588_d48b7cca175623f722979b3efc11882e.pdfﺳﺎزﻣﺎن ﭘﮋوهشهای ﻋﻠﻤﯽ و ﺻﻨﻌﺘﯽ اﯾﺮانفناوریهای جدید در صنعت غذا2783-350X13320260421Kinetic Modeling of Physicochemical Changes in Protein Bars Enriched with Aqueous and Ethanolic Rice Bran Extracts During StorageKinetic Modeling of Physicochemical Changes in Protein Bars Enriched with Aqueous and Ethanolic Rice Bran Extracts During Storage307324161210.22104/ift.2025.7910.2242FAAmirPourfarzadDepartment of Food Technologies,
Institute of Chemical Technologies,
Iranian Research Organization for Science & Technology (IROST),
Azadegan Highway-South, Ahmadabad Mostoufi, Parsa Sq., Enghelab St., Tehran, IranZahraAshrafpoorM.Sc. Graduate, Department of Food Science and Engineering, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran.Journal Article20251004Protein bars are among the popular, healthy, and safe products; however, they may undergo physicochemical changes during storage, leading to reduced attractiveness and consumer acceptance. The use of natural compounds with antioxidant activity, particularly plant extracts, is considered an effective approach to control and mitigate undesirable changes. In this study, aqueous and ethanolic extracts of rice bran were employed as functional ingredients due to their antioxidant properties and the presence of phenolic and flavonoid compounds, aiming to improve the quality of protein bars. The stability of the rice bran extract–enriched products was evaluated in comparison with the control sample over a 28-day storage period at ambient temperature, with assessments conducted at 7-day intervals. Moisture, water activity, acidity, peroxide value, and color changes were measured, and suitable kinetic models were determined using the coefficient of determination and other error indices. The findings indicated that the addition of rice bran extracts, particularly the ethanolic form, effectively reduced undesirable changes, enhanced stability, and preserved higher product quality during storage. These results suggest that the incorporation of safe and natural compounds can improve the functional properties of food products and facilitate the development of healthier and more sustainable products.Protein bars are among the popular, healthy, and safe products; however, they may undergo physicochemical changes during storage, leading to reduced attractiveness and consumer acceptance. The use of natural compounds with antioxidant activity, particularly plant extracts, is considered an effective approach to control and mitigate undesirable changes. In this study, aqueous and ethanolic extracts of rice bran were employed as functional ingredients due to their antioxidant properties and the presence of phenolic and flavonoid compounds, aiming to improve the quality of protein bars. The stability of the rice bran extract–enriched products was evaluated in comparison with the control sample over a 28-day storage period at ambient temperature, with assessments conducted at 7-day intervals. Moisture, water activity, acidity, peroxide value, and color changes were measured, and suitable kinetic models were determined using the coefficient of determination and other error indices. The findings indicated that the addition of rice bran extracts, particularly the ethanolic form, effectively reduced undesirable changes, enhanced stability, and preserved higher product quality during storage. These results suggest that the incorporation of safe and natural compounds can improve the functional properties of food products and facilitate the development of healthier and more sustainable products.https://jift.irost.ir/article_1612_baa3aeffc52cdffb4943826ea8fb9628.pdf