Advances in Food Science and Technology

Advances in Food Science and Technology | Vol. 14, No. 5, May 2026 | pp. 001–006

ISSN: 6732-4215

Article Type: Original Research Paper

Title: High-Pressure Processing Effects on the Structural and Rheological Attributes of Plant-Based Milk Emulsions

Names of Authors: Siddharth Mehta¹, Hiroshi Tanaka²

Authors’ Affiliations: ¹Department of Food Processing Technology, Institute of Tech Engineering, Mumbai, India; ²Food Science Division, TechTokyo Institute, Yokohama, Japan

Abstract: Non-dairy milk alternatives derived from raw legume seeds often present physical instability and phase separation over storage periods due to large fat droplet distributions. This research investigated the impact of non-thermal high-pressure processing (HPP) treatment profiles on the long-term stability and rheological behavior of almond-cowpea protein milk formulations. The experimental product batches were treated under high hydrostatic pressures ranging from 200 MPa to 600 MPa for fixed exposure cycles of 5 min at ambient room conditions. The spatial metrics were compared directly against classic thermal pasteurization systems operating at 85 °C. The processing results demonstrate that treating mixtures at 500 MPa minimized fat droplet diameter metrics from an original baseline of 4.5 μm down to a sub-micron scale of 0.65 ± 0.08 μm. This dynamic fragmentation increased structural viscosity profiles, creating pseudoplastic flow models that completely prevented phase separation over a 30-day tracking period. Furthermore, HPP maintained native nutritional factors, achieving a 92% retention rate for total ascorbic acid elements.

Keywords: Plant-Based Milk, High-Pressure Processing, Particle Size Distribution, Emulsion Stability, Rheological Properties, Food Engineering

Manuscript Timeline: Received: December 05, 2025; Revised: January 24, 2026; Accepted: March 02, 2026; Published: May 08, 2026

Citation: Mehta, S., & Tanaka, H. (2026). High-Pressure Processing Effects on the Structural and Rheological Attributes of Plant-Based Milk Emulsions. Advances in Food Science and Technology, 14(8), 001–006.

Advances in Food Science and Technology | Vol. 14, No. 4, April 2026 | pp. 001–006

ISSN: 6732-4215

Article Type: Original Research Paper

Title: Development of Antimicrobial Biopolymer Packaging Film Incorporated with Oregano Essential Oil Nanoemulsions

Names of Authors: Carlos Silva¹, Elena Rostova²

Authors’ Affiliations: ¹Department of Food Engineering, Federal University of Minas Gerais, Belo Horizonte, Brazil; ²Department of Biomaterials, Advanced Research Institute, Oslo, Norway

Abstract: Petroleum-based plastic films used for food storage raise environmental safety concerns, forcing researchers to seek green biodegradable packaging alternatives. This study details the development of an active antimicrobial biopolymer packaging film constructed from cassava starch matrices blended with chitosan elements. To improve functional protective traits, oregano essential oil (OEO) nanoemulsions were integrated into the biopolymer matrices at dynamic concentrations ranging from 0.5% to 2.0% volume fractions. The microstructural and mechanical attributes of the composite films were analyzed using scanning electron microscopy and standard tensile testing tools. Incorporating 1.5% OEO nanoemulsions reduced water vapor permeability by 34.2% while increasing tensile flexibility without tearing layers during mechanical handling tests. Microbial evaluation measurements proved that the active composite films successfully suppressed the proliferation of foodborne pathogen strains, including Listeria monocytogenes and Escherichia coli, reducing colony formations by more than 3.5 log CFU/g over a 14-day tracking trial. This active biopolymer framework displays high potential to replace synthetic wrappers while extending shelf life limitations for fresh retail goods.

Keywords: Active Packaging, Biopolymers, Nanoemulsions, Oregano Essential Oil, Antimicrobial Film, Food Preservation

Manuscript Timeline: Received: November 20, 2025; Revised: January 15, 2026; Accepted: February 22, 2026; Published: April 10, 2026

Citation: Silva, C., & Rostova, E. (2026). Development of Antimicrobial Biopolymer Packaging Film Incorporated with Oregano Essential Oil Nanoemulsions. Advances in Food Science and Technology, 14(7), 001–006.

Advances in Food Science and Technology | Vol. 14, No. 3, March 2026 | pp. 001–006

ISSN: 6732-4215

Article Type: Original Research Paper

Title: Optimization of Ultrasonic-Assisted Extraction of Polyphenols from Pomegranate Peel Bio-Wastes

Names of Authors: Amina Al-Mansoor¹, Dieter Schmidt²

Authors’ Affiliations: ¹Department of Food Science, King Fahd University, Riyadh, Saudi Arabia; ²Institute of Food Technology, Technical University of Munich, Munich, Germany

Abstract: Industrial processing of pomegranate fruits generates substantial volumes of peel residues that cause disposal issues despite containing high concentrations of bioactive compounds. This study optimization focused on maximizing the recovery of total phenolic content (TPC) from pomegranate peel bio-wastes using ultrasonic-assisted extraction (UAE). A central composite design (CCD) under Response Surface Methodology (RSM) was implemented to evaluate independent processing variables. The extraction conditions evaluated included ethanol concentration (40% to 80%), extraction temperature (30 °C to 70 °C), and sonic power density (150 W to 350 W). The optimized extraction conditions were established at an ethanol fraction of 62.5%, an extraction temperature of 52.4 °C, and a processing duration of 22.5 min. Under these parameters, the practical yield of TPC achieved 245.8 ± 3.4 mg gallic acid equivalents per gram of dry matter (mg GAE/g DM). This yield closely matched the projected value derived from our polynomial regression equations (p < 0.01). The structural integrity of recovered extracts was confirmed via high-performance liquid chromatography, showing high quantities of punicalagin. This optimized method provides an efficient blueprint for transforming agri-food waste into high-value functional ingredients for wellness products.

Keywords: Pomegranate Peel, Bio-Waste Valorization, Ultrasonic Extraction, Response Surface Methodology, Polyphenols, Antioxidant Activity

Manuscript Timeline: Received: November 12, 2025; Revised: January 08, 2026; Accepted: February 14, 2026; Published: March 04, 2026

Citation: Al-Mansoor, A., & Schmidt, D. (2026). Optimization of Ultrasonic-Assisted Extraction of Polyphenols from Pomegranate Peel Bio-Wastes. Advances in Food Science and Technology, 14(6), 001–006.

Advances in Food Science and Technology ISSN: 6732-4215 Vol. 14 (2), pp. 001-006, February, 2026. Available online at www.internationalscholarsjournals.org © International Scholars Journals

Full Length Research Paper

Evaluating the Effect of Age on the Nutritional and Biochemical Composition of Chicken and Quail Muscle Tissues

Fakolade P. O.

Meat Science Laboratory, Department of Animal Science, College of Agriculture, Osun State University, Ejigbo, Osun State, Nigeria.

Accepted 09 December, 2025

A study to evaluate the effect of age on physico-chemical, cholesterol and proximate composition of chicken and quail meat was evaluated. One hundred poultry bird comprising of 50 chickens (Harco black) and 50 quail Japanese were randomly allocated based on a completely randomized design. Birds were kept for 20 weeks and fed with compounded feeds ad libitum, and at 4, 8, 16 and 20 weeks, 5 birds each were randomly selected, and the thigh and breast were evaluated for the physic-chemical, cholesterol and proximate composition. Results reveal that, crude protein content was significantly higher in chicken breast (21.48) at 4 weeks and at 16 weeks in quail breast (21.93), ether extract was highest in the thigh of both chicken and quail (6.33 and 5.06) at 4 weeks of age and thereafter it decreased with increase in age of birds, respectively. Ash content was significantly (P<0.05) higher at 8 weeks for quail breast (1.73) and at 20 weeks for chicken breast (1.76) and the moisture content was significantly higher at 4 weeks for both quail (79.19) and chicken (76.51) thigh. Physiochemical analysis revealed that, the thermal and cold shortening were highest at 16 weeks of age for both quail and chicken meat (26.9 and 43.10), respectively. The cooking loss was highest (P<0.05) at eight weeks for chicken (91.30) and at four weeks for quail (90.80), water holding capacity was highest (P<0.05) (43.10) at 16 weeks in chicken meat. Cholesterol content was lowest at 16 weeks of age as compared to 4 and 20 weeks in chicken breast, whereas quail breast revealed higher values eight weeks of age. The breast of both birds (chicken and quail) had the best values for protein and ash content but highest in cholesterol content, while the thigh had the lowest cholesterol value but highest ether extracts content for both samples.

Key word: Cholesterol, thigh, breast, chicken and quail meat.
 

Advances in Food Science and Technology ISSN: 6732-4215 Vol. 14 (2), pp. 001-006, February, 2026. Available online at www.internationalscholarsjournals.org © International Scholars Journals

Full Length Research Paper

Comparative Salt Tolerance of Amaranthus hybridus and Celosia argentea during Seed Germination and Early Seedling Development

Amukali, O. ¹, Obadoni, B. O.² and Mensah, J. K.²

¹Geography and Environmental Management Department, Niger Delta University, Wilberforce Island, Bayelsa State, Nigeria.
²Botany Department, Faculty of Natural Sciences, Ambrose Alli University, Ekpoma, Edo State, Nigeria.

Accepted 23 November, 2025

Salinity refers to the salt content of any given system. By nature, arid soils are naturally saline. Soils could also acquire salinity due to some agricultural practices like irrigation. There is need therefore for search on halophytes that could adapt to such soils and be used to reclaim soils contaminated with salts. Thus, this present study focused on investigating Amaranthus hybridus and Celosia argentea with respect to their potentials and suitability for use in saline environments. This study was conducted in two phases; germination (laboratory-based) and seedling tests (field-based). Shoot length, root length, root/shoot ratio, total length, fresh weight, dry weight, dry matter content, leaf area index, leaf number as well as relative water content were parameters used for assessing results for the field-based test. Germination results showed that only the control (0 mM) showed 100 % germination in both species. Germination percentages decreased steadily with increasing NaCl concentrations in both species. Growth was steadily stimulated in both species at lower NaCl levels with best growth stimulation at 50 mM NaCl but was adversely affected by higher NaCl concentration levels (75, 100 and 150 mM). Both species showed almost the same phenomenon for fresh weight, dry weight, dry matter, leaf area index, number of leaves as well as relative water concentration. These show that both species would best be cultivated under moderate than low or high saline concentration. The findings in this study showed that it is best for seedlings of both species of plants to be raised in nurseries free of NaCl to attain 100% germination and after which, the seedlings could then be transplanted to moderately saline soils for maximum growth and development. This has strong implications for maximizing food productivity and ensuring food security.

Key words: Germination, early seedling growth, NaCl, salinity, Amaranthus hybridus, Celosia argentea.
 

Advances in Food Science and Technology ISSN: 6732-4215 Vol. 14 (1), pp. 001-005, January, 2026. Available online at www.internationalscholarsjournals.org © International Scholars Journals

Full Length Research paper

Assessment of Proximate Composition and Storage Stability of Ready-to-Eat Rice and Kilishi

Atinuke O. Idowu¹*, T. O. Omobuwajo² and K. O. Falade³

¹Department of Transport and Tourism Studies, Redeemer’s University (RUN), Mowe, Ogun State, Nigeria.
²Department of Food Technology, Obafemi Awolowo University (OAU), Ile Ife, Osun State, Nigeria.
³Department of Food Technology, University of Ibadan, Ibadan, Oyo State, Nigeria.

Accepted 12 November, 2025

Accelerated shelf life studies (50 ± 2°C, 27 ± 2°C) were carried out on meal -ready-to-eat (RTE) rice and “Kilishi” which were prepared and packaged in aluminum foil and high density polyethylene (50 µm gauge). Chemical, microbiological and proximate analysis of the product was carried out to ascertain the quality and safety of the meal. Total microbial load of the product at accelerated shelf life ranged from 2 x 102 - 4 x 102 CFU/g. FFA values, a measure of rancidity, were in the range of 1.2 and 2.1%. Proximate composition of Kilishi was: moisture (9.75), fat (18.10), ash (7.10), protein (57.02) and carbohydrate (8.05); and rice, moisture (10.8), fat (4.0) ash (3.3) protein (7.4) and carbohydrate (74.0). Also proximate analysis showed that rice and Kilishi are nutritionally complementary.

Key words: Kilishi, rice, convenience, proximate composition, shelf life.