Formulation, optimization and characterization of functional low-fat mozzarella cheese spread with addition of encapsulated strawberry waste

Food Science and Applied Biotechnology

Effect of Chia Seed Mucilage on Oil Uptake, Texture, and Quality Attributes of Reconstituted Fried Chips

Chia mucilage, a plant-derived hydrocolloid with remarkable thermal, physicochemical, and rheological properties. This work investigates the extraction and characterization of chia mucilage. Freeze-dried chia mucilage was mixed into potato and...

Sustainable Hydrophobic Coatings Enabled by Aqueous Dispersions of Birch Bark Suberin Hydrolysates and Hemicellulose-derived Latex Binders with High Biomass Content

The development of high-performance barrier coatings is critical for the transition toward sustainable packaging. In this study, softwood galactoglucomannan was utilised to synthesise sustainable latex binders, with GGM content increased...

Utilization of Cajanus Cajan Milling Byproduct to Produce Spray Dried Microencapsulated Protein Powder: Effects on Yield, Composition, and Functional Property of Bioactive Peptides

Pigeon pea (Cajanus cajan) milling byproducts represent an underutilised agro-industrial resource with potential for producing sustainable functional ingredients. This study investigated a scalable process combining enzymatic hydrolysis and spray drying...

Sustainable upcycling of dried banana blossom via kombucha fermentation: biofunctional, glycemic, and antimicrobial properties

This study investigated the effect of dried banana blossom (DBB) concentration on kombucha fermentation to develop a novel plant-based functional beverage.

Tropical Journal of Natural Product Research