Saponins, a second metabolites mainly derived from plant materials, have been used extensively in drug-related industry due to the pharmaceutical properties. These have driven the emergence of various new extraction technologies with the main purpose to optimize the yield in order to accommodate the recent need. The plants containing saponins are discussed, and their pharmaceutical properties and applications in food are highlighted. This review focuses on the saponin extraction with emphasis on conventional and green technology techniques employed in previous works by relating to their specific objective in each study. The quantification methods of saponins yield, i.e., spectrophotometric and chromatographic, are summarized and discussed. In addition, this review aims to provide a point of reference to researchers who wish to design experiment to suit their particular objective in swift.

Beetroot (Beta vulgaris) is normally used as natural food colorants in food industry. The objectives of this research are (1) to determine the effect of types (egg albumen and fish gelatine) and different concentrations of foaming agents on foam properties of foam mat drying beetroot, (2) to evaluate the physicochemical properties (color, pH, Brix, bulk density, water activity, hygroscopicity and moisture content) of foam dried beetroot powder, and (3) to determine the effect of temperature on rehydration ratio and color changes of rehydrated foam mat dried beetroot powder. Beetroot foam was spread at 3 mm thickness and hot air dried at 50 °C for 6 h in cabinet dryer. Beetroot pulp can be successfully foamed using egg albumen and fish gelatine as foaming agents, further hot air dried and grinded into powder. In this experiment, beetroot powder after foam mat drying was considered as hygroscopic food and resulted in lighter and reddish in colour. After rehydrating foam mat dried beetroot powder, L* value decreased but a* and b* values increased. Generally, sample beetroot with fish gelatine (BFG) had good foam expansion, foam density, hygroscopicity, water activity, and red color's powder.

Recent rapid growth of the world's population has increased food demands. This phenomenon poses a great challenge for food manufacturers in maximizing the existing food or plant resources. Nowadays, the recovery of health benefit bioactive compounds from fruit wastes is a research trend not only to help minimize the waste burden, but also to meet the intensive demand from the public for phenolic compounds which are believed to have protective effects against chronic diseases. This review is focused on polyphenolic compounds recovery from tropical fruit wastes and its current trend of utilization. The tropical fruit wastes include in discussion are durian (Durio zibethinus), mangosteen (Garcinia mangostana L.), rambutan (Nephelium lappaceum), mango (Mangifera indica L.), jackfruit (Artocarpus heterophyllus), papaya (Carica papaya), passion fruit (Passiflora edulis), dragon fruit (Hylocereus spp), and pineapple (Ananas comosus). Highlights of bioactive compounds in different parts of a tropical fruit are targeted primarily for food industries as pragmatic references to create novel innovative health enhancement food products. This information is intended to inspire further research ideas in areas that are still under-explored and for food processing manufacturers who would like to minimize wastes as the norm of present day industry (design) objective.

Foam mat drying is an economical process compared to drum drying, spray drying, and freeze drying for the production of fruit powders. The aim of this study was to determine the effect of foaming agent concentration and whipping time on pineapple powder properties. Pineapple juice was foamed using egg albumen (EA) at different concentrations (5, 10, and 20%, wt/wt) and whipping time (10, 20, and 30 min). Physicochemical properties such as water absorption index, water solubility index, total phenolic content, total soluble solid, pH, color, water activity, moisture content, bulk density, hygroscopicity, and rehydration ratio were evaluated. As the concentration of foaming agent increases at constant whipping time, foam density was reduced and foam expansion was increased. The results indicated that foaming properties and physicochemical properties of powder were significantly affected by the whipping time (p < .05) and EA concentration (p ≤ .05). Practical applications Pineapple (Ananas comosus) is a tropical fruit and popularly consumed in the world. However, the shelf life of pineapple is limited. Foam mat drying is an alternative for the preservation of pineapple in the form of dried powder using moderate temperatures. Pineapple powder has found its application in various industries such as food processing and pharmaceuticals. It is widely used as flavoring agent in instant beverages, bakery products, pastes, frozen confectionaries, and as a component in pharmaceutical tablets. It is commonly utilized owing to its ability to provide distinguished properties of pineapple in terms of aroma, color, and flavor as well as water‐binding properties to the end product.

The present paper presents a preliminary study of the chemical composition of local stabilized rice bran. The four rice-bran milling fractions, after stabilization by microwave heating on site at the rice mill, were analyzed for their chemical composition. The content of all fractions tested (in g/100 g) consisted of 8.7-18.9 fat, 8.8-15.2 protein, 8.5-12.6 moisture, 4.2-7.7 ash, 22.2-44.8 total carbohydrates (by difference) and 18.3-30.5 total dietary fibre. It is encouraging to note that total phenolic compounds of all fractions were detected at 257-488 mg ferulic acid equivalent per 100 kg, while carotenoid contents were found to be in the range of 58.7-216 mg/100 g. The amino acid composition varied within wide limits with proline, histidine and threonine as the amino acids. Higher concentrations of amino acids found (in decreasing order) were arginine, glutamic acid, aspartic acid and serine. Phosphorus and potassium were among the major mineral constituents of rice bran, with values up to 1633 mg/100 g. The first rice bran fraction was found to be highest in energy, fat and minerals and could be a very good source of dietary fiber and other nutrients. r

The purpose of this study was to determine the effects of soaking temperature (25 and 80° C) and different processing conditions on the rheological properties of chia seeds (Salvia hispanica L.) mucilage. In this study, chia mucilage was first extracted using a ratio of seed to water at 1:10 for 4 hrs for control (25°C) and treated mucilage (80°C). Both extracted mucilage were evaluated in terms of yield, color, solubility, and water holding capacity. Then, the mucilage were subjected to different processing conditions including temperatures (5, 25, 45, and 65°C), pH (3, 5, 7, 9), sucrose concentrations (10, 20, 30, 40%), and salts (NaCl and KCl from 0 to 0.172 M; CaCl2 and MgCl2 from 0 to 0.049 M) to determine their rheological properties. Results show that high extraction temperature (80°C) significantly affected the mucilage yield higher than control. However, lightness (L*), solubility and water holding capacity of the treated sample were lower compared to control. Apparent viscosity of the 3% of mucilage for both extracts increases with temperatures and sucrose concentration. The high apparent viscosity of the treated mucilage at MgCl2 (0.049 M) and CaCl2 (0.049 M) concentration were found higher than 0.01 M. Meanwhile, NaCl (>0.069 M), KCl (>0.035 M), and CaCl2 (<0.03 M) had decreased the apparent viscosity value of the control sample. Thus, the treated mucilage could be suitable for application as a thickening agent in food.

Effects of extruder parameters (barrel temperature: 75-175°C; screw speed: 76-100 rpm) and feed formulations (feed moisture: 15-21%; mango peel powder: 0-33.33%) on the extrudate properties, moisture loss, and the mixing torque during extrusion was studied. Feed formulations containing high moisture and mango peel powder produced less expand and hard extrudates. The torque decreased as the barrel temperature, screw speed and mango peel powder content increased. Low temperature extrusion increased the moisture loss of extrudates. Increasing the mango peel powder reduced the extrudate expansion, but the post-drying subjected to the extrudate produced improved texture.

BackgroundProper roasting is crucial to flavor, color, and texture development in the final product. In recent years, several research studies have been carried out to establish the best optimum roasting conditions for some common edible nuts such as; hazelnut, peanut, and pistachio nut. Although roasting is an important process for nuts and oilseeds, there is little or no information on the development of color, aroma, and textural changes in Terminalia catappa nuts during roasting.ResultsResults showed that color formation and browning index were significantly (P < 0.05) influenced by the roasting temperature and time of roasting. However, the fracturability of nuts was significantly (P < 0.05) affected by both temperature of roasting and time as well as pH. The optimized results showed that the best response was reached when the roasting time was 29.9 min, roasting temperature 174.5°C, and pH 6.08, respectively. Moreover, the 3400–1560 cm−1 carbonyl region for carboxylic acid, alkenes, esters, and amines was found to provide a flavor-print of the roasted tropical almond nut. While, increase in temperature did not produce new carbonyl compounds, it however led to higher concentration of compounds. Scanning electron microscopy of the almond nuts showed that the starch granules were embedded in tissues.ConclusionThese results showed that roasting temperature and time of roasting were the main variables that significantly affected the physicochemical properties of roasted tropical almond nuts. Moreover the flavor-prints for the roasted nut were produced in the 3400–1560 cm−1 carbonyl region.Graphical AbstractEffect of roasting conditions on fracturability and structural morphology of tropical almond nuts (T. catappa).