Tran Hong Quan

This study investigated the effects of dietary fibers (DF) from different sources on the physicochemical properties, molecular interactions, and overall quality of fried red tilapia fish cake. Five types of DF, including soybean fiber (SF), commercial citrusfiber (CCF), commercial orange fiber (COF), wheat fiber (WF), and Sanh orange fiber (SOF), were incorporated into fish cake formulations and compared with a control sample (without DF). The results showed that total lipid content was not significantly affected, whereas water-holding capacity (WHC),whiteness index (WI), and gel strength varied depending on the fiber type. WF exhibited the highest gel strength (1120.26 g.cm), while COF and SOF showed lower gel strength. FTIR analysis indicated enhanced hydrogen bonding and stable protein secondary structure, suggesting that DF incorporation primarily altered intermolecular interactions rather than causing protein denaturation. Molecular force analysis confirmed a shift from hydrophobic interactions toward hydrogen bonding in DF-treated samples. SDS-PAGE patterns revealed no protein degradation, indicating that structural modifications occurred at the network level.Multivariate analysis (PCA and Pearson heatmap) further demonstrated strong relationships between gel strength, intermolecular forces, and physicochemical properties. These findings provide insights into the development of functional fish cake products with improved nutritional and textural quality through dietary fiber incorporation.

Aim: Mango kernel has potential as an alternative flour source to enhance the nutritional value of flatbreads, providing a cost-effective means of promoting healthier foods. This study aimed to determine the effects of mango kernel flour (MKF) incorporation on the physicochemical and sensory properties of balady flatbread. Methods: Balady flatbreads were prepared with different substitution levels of MKF (0%, 25%, 50%, 75%, and 100%). The samples were analyzed for proximate composition, mineral content, color attributes, texture profile, specific volume, microstructure (via scanning electron microscopy), and sensory characteristics. Results: Chemical analysis revealed that MKF substitution significantly increased fat (3.74–13.35%), ash (1.51–2.13%), crude fiber (0.32–2.93%), and energy (266.65–328.78 kcal/g) contents, while protein content remained unaffected. In contrast, moisture (36.34–29.37%) and carbohydrate (54.75–47.98%) contents decreased significantly. Increasing MKF levels also elevated potassium, iron, and magnesium contents. The specific volume decreased (3.48–0.70 mL/g), and texture hardness increased markedly (184.67–9,373.42 g). Scanning electron microscopy showed a more compact structure (pore size reduced from 69.07 to 42.30 μm) with darker and less yellow coloration as MKF substitution increased. Sensory evaluation by 50 panelists indicated that the control sample (100% wheat flour) received significantly higher scores for all evaluated attributes. Conclusions: Increasing levels of MKF incorporation enhanced fat, fiber, ash, and mineral contents but reduced loaf volume, increased hardness, decreased pore size, and lowered sensory acceptability. Among the formulations tested, flatbread containing 25% MKF (FB2) was identified as the optimal formulation, offering improved nutritional properties with acceptable sensory quality. These findings highlight the potential application of MKF as a sustainable, value-added ingredient for developing nutrient-enriched flatbreads and other bakery products, contributing to food waste reduction and functional food innovation.

The effects of three pre-drying treatments including blanching in hot water (60oC-70oC for 3 and 5 min), soaking in NaCl (1-4% w/v for 10 and 20 min), and soaking in citric acid (0.2-0.8% w/v for 10 and 20 min) on dried Golden oyster mushroom (GOM) were studied. Color values (L*, a*, and b*), browning index (BI), polyphenol oxidase (PPO) activity, protein content, flavonoid content (FC), total phenolic content (TPC), and antioxidant activities (metal chelating activity and DPPH radical scavenging activity) of dried mushrooms were evaluated. All pretreated mushrooms had significantly higher lightness (L*) and lower a* and b* values compared to those of un-pretreated ones. Decreases in BI and PPO activity were observed in pretreated mushrooms. Higher blanching temperatures, concentrations of NaCl and citric acid, and time yielded lower protein content, TPC, and FC. Among the pretreatments, the highest antioxidant activities were observed in citric acid treated GOM. Thus, blanching and chemical pretreatments could enhance the lightness and lower BI of dried GOM, although they lowered the nutrient levels and antioxidant activities of the dried GOM.

The red dragon fruit (Hylocereus polyrhizus) peel was subjected to freeze drying (FD), hot air drying (at 50 – 65°C) (HAD), and vacuum drying (at 50 – 65°C) (VD), in which physical properties (color, water activity, water absorption index-WAI, and microstructure), bioactive compounds (ascorbic acid, betacyanin, polyphenol, and flavonoid), and antioxidant activities (DPPH and metal chelating activities) were monitored. The results showed that the lightness (L*) of red dragon fruit peel (RDFP) decreased as HAD and VD were applied especially at higher drying temperatures. Whereas the water absorption index (WAI) of the RDFP was not affected by drying methods. The microstructure surfaces of FD-dried RDFP were smoother than those of samples dried by HAD and VD-dried RDFP. After the drying processes, the bioactive compounds and antioxidative properties of the RDFP powder decreased significantly. However, higher bioactive compounds and antioxidant activities in RDFP dried by VD compared to the samples dried by HAD at the same drying temperatures. The RDFP powder dried by VD at 55°C retaining high physiochemical and antioxidative properties could be utilized as a colorant and nutraceutical ingredient in several food products. Keywords: Red dragon fruit peel, Freeze drying, Vacuum drying, Hot air drying, Bioactive compounds, Antioxidant activity

This study aimed to improve the quality of sterilised chicken bread spread (S-BS) fortified with silkworm pupae using binders (soy protein isolate (SP) and sodium caseinate (SC)). The characteristics of pasteurised chicken bread spread (P-BS) and S-BS were studied. S-BS was browner than P-BS, as indicated by the higher b* value. The higher total expressible fluid (TEF) in S-BS resulted in lower stickiness and spreadability values than those in P-BS, resulting in lower scores for appearance, taste, and overall preference for S-BS. Optimised types (SP and SC) and levels (0% (control), 1%, 2%, 3%, and 4%) of binders for improving S-BS quality were evaluated. The TEF of S-BS significantly decreased with increased SP and SC levels (). SP showed a higher capacity to reduce TEF in S-BS than SC. Increased binder levels resulted in higher shear resistance during compression than the control sample, as indicated by the higher firmness, stickiness, and spreadability. The scores for appearance, colour, texture, and overall preference of S-BS with SC were higher than those of the sample with SP. The suitable binder level was 2% to improve the S-BS quality. The highest preference was shown for S-BS with 2% SC for all sensory attributes.

The quality characterization of different parts of male and female Ligor hybrid chickens was investigated and compared with those of commercial broiler. Genotypes, muscle types, and sex had effects on the composition, physicochemical, and textural properties of chicken samples. Ligor hybrid chicken contained higher percentages of protein, moisture, ash, and collagen content but lower fat content than those of commercial broiler (p < 0.05), except in the case of breast, where no significant difference in moisture and ash was observed (p ≥ 0.05). The pH in breast meat of both chickens was lower than that of thigh meat. The color (L*, a*, and b*) values of male and female chickens were not significantly different, except for the L* value of broiler chicken, which was higher in female chickens than in male chickens. Higher cooking loss and shear force were found in male Ligor hybrid chicken. A similar protein pattern was observed for the protein from the same muscle type, irrespective of sex and genotype tested. It was observed that Ligor hybrid chicken contained higher glutamic acid and aspartic acid than commercial broilers. Therefore, Ligor hybrid chicken is a promising new source of nutrition, which can be beneficial for consumers.

Chemical compositions, trypsin inhibitory activity, and gelling properties of albumen from duck egg during salting of 30 days were studied. As the salting time increased, moisture content decreased, the salt content and surface hydrophobicity increased (p<0.05). Trypsin inhibitory activity and specific activity were continuously decreased throughout the salting time of 30 days (p<0.05). This coincided with the decrease in band intensity of inhibitor with molecular weight of 44 kDa as examined by inhibitory activity staining. Nevertheless, no differences in protein patterns were observed in albumen during the salting of 30 days. Based on texture profile analysis, hardness, springiness, gumminess, chewiness, and resilience of albumen gel decreased with increasing salting time. Conversely, salted albumen gels exhibited higher cohesiveness and adhesiveness, compared to those of fresh albumen. Scanning electron microscopic study revealed that gel of salted albumen showed the larger voids and less compactness. In general, salting lowered trypsin inhibitory activity and gelling property of albumen from duck egg to some extent. Nevertheless, the salted albumen with the remaining inhibitor could be an alternative additive for surimi or other meat products to prevent proteolysis.

The effects of duck and hen albumens at different levels (1%–4%, w/w) on proteolysis and gel properties of sardine (Sardinella albella) surimi were studied. The addition of both albumens into surimi resulted in the increases in breaking force and deformation, especially with increasing levels added (P < 0.05). Both albumens inhibited autolysis of surimi in a dose dependent manner as indicated by the lower TCA-peptide content and more retained myosin heavy chain and actin. Texture profile analysis showed that hardness, cohesiveness, springiness, gumminess and chewiness of surimi gel increased with increasing albumen levels. In general, breaking force, hardness, gumminess and chewiness of surimi gel added with duck albumen were higher than those added with hen albumen when the same level was used. Lightness and whiteness of gels added with albumen increased, particularly at higher amount of albumen. Surimi gel added with both albumens showed compact network with more connectivity and smaller voids than the control gel as visualised by scanning electron microscopy. Thus, duck albumen could be used to replace hen albumen for improvement of sardine surimi gel properties.