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Summary The effects of table salt (TS) and hydrocolloids on water‐holding capacity, optimum cooking time, cooking qualities, pH and textural properties of noodles were investigated. TS, xanthan gum (XG), carrageenan (CRG), Arabic gum (AG) and locust bean gum (LBG) were added at 0.5%, 1.0%, 1.5% and 2.0% of flour weight. XG, CRG and LBG contributed to significantly (P < 0.05) higher water‐holding capacity of dough and firmer texture, but significantly (P < 0.05) lower cooking loss than zero‐salt noodles (ZSNs) and white‐salted noodles (WSNs). Hydrocolloids contributed in shorter optimum cooking time than ZSNs. Springiness of noodles was not significantly (P > 0.05) affected by increment of TS and hydrocolloids. TS1.5, ZSN‐XG1.5, ZSN‐XG2.0 and ZSN‐CRG1.5 had significantly (P < 0.05) higher cooking yield than ZSNs. The increment of TS and hydrocolloids had significantly (P < 0.05) increased the pH values of noodles. ZSN‐XG2.0, ZSN‐CRG1.5 and ZSN‐LBG1.5 may be useful to enhance ZSNs due to the better noodles qualities than ZSNs.

For every ton of biodiesel produced, about 100 kg of glycerol is also generated as a by-product. The traditional method of removing glycerol is mainly by gravity separation or centrifugation. This method generates crude glycerol, which may still contain impurities such as methanol, oil, soap, salt, and other organic materials at ppm levels. The effective usage of crude glycerol is important to improve the economic sustainability of the biodiesel industry while reducing the environmental impacts caused by the generated waste. The application and value of crude glycerol can be enhanced if these impurities are removed or minimized. Thus, it is important to develop a method which can increase the economic and applicable value of crude glycerol. Therefore, in the present study, the dual step purification method comprised of acidification and ion exchange techniques has been used to purify the crude glycerol and convert it into higher-value products. The acidification process started with the pH adjustment of the crude glycerol, using phosphoric acid to convert soap into fatty acid and salts. Then, the pretreated glycerol was further purified by ion exchange with a strong cation H+ resin. Gas chromatography (GC) was used to analyze both crude and purified glycerol and expressed as the weight percentage of glycerol content. A maximum glycerol purity of 98.2% was obtained after the dual step purification method at the optimized conditions of 60% of solvent, the flow rate of 15 mL/min and 40 g of resin. Further, the glycerol content measured being within the accepted amount of BS 2621:1979. Therefore, this study has proven that the proposed crude glycerol purification process is effective in improving the glycerol purity and could enhance the applicability of glycerol in producing value-added products which bring new revenue to the biodiesel industry.

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The excretion, metabolism, distribution, and residue depletion of olaquindox (OLA), an antibacterial and growth-promoting agent used in food-producing animals for decades without a clear understanding of metabolic fate, was completely studied in pigs, broilers, carp, and rats using a radio-tracing approach combined with liquid chromatography-ion trap/time-of-flight mass spectroscopy to define the scientific marker residue (MR). After a single gavage of [3H]­OLA, over 92% of the dose was excreted via urine. OLA was transformed into eight metabolites (O1–O8) in pigs and broilers, four metabolites (O1, O2, O4, and O7) in carp, and nine metabolites (O1–O9) in rats. O2 was the major residue in edible tissues of four species and persisted for the longest time in the kidneys with the longest half-life of 3.52–4.6 d. Bisdesoxyolaquindox (O2) is designated to be the MR, and the kidneys are considered to be the target tissue for OLA in food producing animals. Monitoring for this metabolite would improve the food safety evaluation and residue control of this drug.

Sodium chloride (NaCl) has a significant role in food's texture, shelf life, and flavour. The increasing consumption of foods with high amounts of NaCl leads to life-threatening pathologies. Salt reduction was a cost-effective strategy. Recent publications on sodium reductions were on fish products, seafoods, meat products, and Asian foods. However, there are no previous reviews on the application effects of salt substitutes (SS) on staple foods. This review article aimed to analyse current application of SS in food products, recent advancements to increase SS intake via food formulation, findings from published literature on various food products, and latest innovations to aid NaCl reduction approach. Approaches that are taken including NaCl reduction based on sensory acceptability of foods, replacing NaCl with low-sodium blends, and usage of flavour enhancers. The usage of cross-linking agents, hydrocolloids, and NaCl coating are innovations that reduce NaCl and maintain qualities of food products.