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The purpose of this paper was to evaluate the effect of pomegranate seed powder, grape seed extract and tomato powder on the quality characteristics of chicken nuggets during refrigerated storage.

The study was designed to evaluate the effect of pomegranate seed powder, grape seed extract and tomato powder on the storage quality parameters of chicken nuggets. The products were developed by incorporating optimum level of pomegranate seed powder (3 per cent), grape seed extract (0.3 per cent) and tomato powder (2 per cent) separately and were aerobically packaged in low-density polyethylene pouches and assessed for various storage quality parameters under refrigerated (4±1°C) conditions for 21 days of storage. The products were evaluated for various physico-chemical, microbiological and sensory parameters at regular intervals of 0, 7, 14 and 21 days.

A significant (p < 0.05) effect of pomegranate seed powder, grape seed extract and tomato powder was observed on the pH and thiobarbituric acid reacting substances (mg malondialdehyde/kg) values of the chicken nuggets. A significant (p < 0.05) effect was also observed on the microbiological characteristics, as the products incorporated with pomegranate seed powder, grape seed extract and tomato powder showed significantly (p < 0.05) lower values for total plate count, psychrophilic count and yeast and mould count during the period of storage. Coliforms were not detected throughout the period of storage. Significantly (p < 0.05) higher scores were observed for various sensory parameters of the products incorporated with pomegranate seed powder (3 per cent), grape seed extract (0.3 per cent) and tomato powder (2 per cent).

Pomegranate seed powder (3 per cent), grape seed extract (0.3 per cent) and tomato powder (2 per cent) successfully improved the oxidative stability and storage quality of the products during refrigerated (4±1°C) storage and may be commercially exploited to improve the storage quality of muscle foods without adversely affecting the sensory quality of the products.

This study aims to evaluate the effect of grape seed extract on the thermal oxidation of soybean oil.

Four treatments were used: soybean oil (SO), butylhydroxytoluene (BHT), antioxidant at concentration of 100 mg/kg in soybean oil (BHTSO), grape seed extract at a concentration of 100 mg/kg in soybean oil (Extract), and mixture at a concentration of 50 mg/kg of grape seed extract (Mixture) and 50 mg/kg of BHT in soybean oil subjected to 180°C for 20 h. The total phenolic compounds were quantified by spectrophotometry using the Folin-Ciocalteu reagent. The antioxidant activity was evaluated by the ABTS^•+, DPPH^• and FRAP acid systems. The fatty acid composition and phytosterols were determined by gas chromatography (GC) and tocopherols were determined by high-performance liquid chromatography.

Among the treatments studied, the Extract and the Mixture presented lower losses of total phenolic compounds, DPPH^• and FRAP, while BHTSO had an opposite effect. After 10 h of heating, the Mixture and the Extract were more effective in reducing the formation decomposition products, measured by the amount of total polar compounds. The Mixture resulted in higher retention of essential fatty acids at the end of heating. The Extract and Mixture showed higher retention rates of total tocopherols and the Mixture resulted in 338.71 mg/100 g (P ≤ 0.05) of total phytosterol after 20 h of heating.

Oils undergoing the heating process suffer major changes, requiring the addition of antioxidant compounds. As a result of the questioning on the use of chemical additives, research on natural antioxidants, as substitute to the synthetic ones, is increasing. Among the natural compounds with high antioxidant potential, the grape wastes such as its seeds are highlighted. Studies using grape seed extract are scarce.

This study aimed at the addition of grape residue flours in beef meatballs to evaluate their behavior on physic-chemical and sensory properties. Furthermore, it is intended to discuss the importance of the substitution of synthetic additives with natural ones, the enhancement of consumers' diets and the prevention of inappropriate waste disposal.

The grapes' residues were collected from wine production and transformed into flour. Their proximal chemical composition and antioxidant activities were analyzed. Then, meatballs were formulated with 0 (control), 3.5 and 7% grape flours. Lipid oxidation analyzes were performed on raw and thermally processed meatballs. Triangle and ranking sensory tests were performed to assess the consumer's perception of product appearance and flavor and the consumer's preference, respectively.

Bordeaux and Trebbiano grape flours were rich in dietary fibers, composed of 44.2 and 55.6% fibers, respectively. They showed a high antioxidant activity, in which Trebbiano was high than Bordeaux. The addition of grape flours reduced the lipid oxidation of meatballs by close to 50% than the control sample. Differences in the appearance and flavor of some meatballs were identified by the panelists; however, the flavor's change did not displease them.

The grape residue is rich in phenolic compounds, natural dyes and dietary fibers. Its addition as a functional ingredient in meatballs reduces the addition of synthetic additives, adds fiber to the consumer's diet and prevents inappropriate waste disposal.

The amount of food wasted every year is 1.3 billion metric tonne (MT), out of which 0.5 billion MT is contributed by the fruits processing industries. The waste includes by-products such as peels, pomace and seeds and is a good source of bioactive compounds like phenolic compounds, flavonoids, pectin lipids and dietary fibres. Hence, the purpose of the present study is to review the novel extraction techniques used for the extraction of the bio active compounds from food waste for the selection of suitable extraction method.

Novel extraction techniques such as ultrasound-assisted extraction, microwave-assisted extraction, enzyme-assisted extraction, supercritical fluid extraction, pulsed electric field extraction and pressurized liquid extraction have emerged to overcome the drawbacks and constraints of conventional extraction techniques. Hence, this study is focussed on novel extraction techniques, their limitations and optimization for the extraction of bioactive compounds from fruit and vegetable waste.

This study presents a comprehensive review on the novel extraction processes that have been adopted for the extraction of bioactive compounds from food waste. This paper also summarizes bioactive compounds' optimum extraction condition from various food waste using novel extraction techniques.

Food waste is rich in bioactive compounds, and its efficient extraction may add value to the food processing industries. Hence, compressive analysis is needed to overcome the problem associated with the extraction and selection of suitable extraction techniques.

Selection of a suitable extraction method will not only add value to food waste but also reduce waste dumping and the cost of bioactive compounds.

This paper presents the research progress on the extraction of bioactive active compounds from food waste using novel extraction techniques.

The purpose of this paper is to characterize lychee seeds regarding their centesimal composition, and also to evaluate their antioxidant potential and fatty acid profile.

To obtain the extract, dehydrated and grinded seeds were extracted with ethyl alcohol for 30 min, at a proportion of 1:3 of seeds:ethyl alcohol, under continuous agitation, at room temperature. Afterwards, the mixture was filtered and the supernatant subjected to a rotoevaporator at 40^oC aiming to determine, by direct weighing, the extract dry matter yield.

The largest found values went to the total carbohydrates (72.75 percent). In the oil from the lychee seeds there was a high percentage of unsaturated fatty acids, the main component being linoleic, considered an essential fatty acid.

Implies the identification of compounds biativos extracted from seeds of tropical and subtropical fruits, and to prevent certain types of diseases.

The article tries to identify new source of phenolic compounds extracted from fruit.

The purpose of this study was to assess the preservative potential of Tinospora cordifolia as a novel natural preservative in muscle foods.

Chevon sausages were used as a model system and were prepared by incorporating different levels of T. cordifolia, namely, T1 (0.25 per cent), T2 (0.50 per cent) and T3 (0.75 per cent), and assessed for lipid oxidative stability and storage quality under refrigerated (4 ± 10°C) conditions.

Lipid oxidative stability showed a significant improvement as the products incorporated with T. cordifolia exhibited significantly (p = 0.001) lower thiobarbituric acid reacting substances (mg malonaldehyde/kg) in comparison to control. A significant improvement was also observed in the microbial stability as T. cordifolia-incorporated products showed significantly lower values for total plate count (log cfu/g, p = 0.001), psychrophilic count (log cfu/g, p = 0.003), yeast and mould count (log cfu/g, p = 0.02) and free fatty acid (percentage of oleic acid, p = 0.01). Significantly higher scores were observed for various sensory parameters of the treated products during storage.

Tinospora cordifolia successfully improved the lipid oxidative and microbial stability of the model meat product and may be commercially exploited as a novel preservative in muscle foods.

This paper aims to explore the possibility of utilization of Asparagus racemosus as a novel natural preservative in meat products.

Chevon sausages were used as a study model and prepared by incorporating different levels of A. racemosus, namely, T1 (0.25 per cent), T2 (0.50 per cent) and T3 (0.75 per cent) and were vacuum packaged and assessed for various lipid oxidative stability and storage quality parameters under refrigerated (4  ±  1°C) conditions.

Significantly (p < 0.05) lower thiobarbituric acid reacting substances (mg malonaldehyde/kg) values were observed for the products containing A. racemosus in comparison to control indicating a significant effect on the lipid oxidative stability. The products containing A. racemosus also showed significantly (p < 0.05) lower values for various microbiological characteristics like total plate count (log cfu/g), psychrophilic count (log cfu/g), yeast and mould count (log cfu/g), anaerobic count (log cfu/g) and free fatty acid (% oleic acid) values indicating the antimicrobial and antifungal properties of A. racemosus. No significant (p > 0.05) effect was observed on the cooking yield and moisture content of the products. Significantly (p < 0.05) higher scores were observed for various sensory parameters of the products containing A. racemosus during the entire period of storage.

A. racemosus successfully improved the lipid oxidative stability and storage quality of the model meat product without compromising the sensorial characteristics and has a great potential as a novel natural preservative in muscle foods.

To design a novel hybrid approach to illustrate a reciprocal alignment to integrate future products and technologies. This mixed qualitative-quantitative method aims to optimize the final product portfolio and production technologies alignment in the food industry.

A list of products and technologies is extracted and evaluated by experts employing Market Attractiveness and Ease of Implementations Matrix (MA-EI) for products and attractiveness and technological Capability Matrix (A-C) for technologies. Weights of high-scored alternatives are attained applying the Z-number extension of Best Worst Method (ZBWM). After the product-technology matrix is formed and the alignment scores of each pair are determined by experts. Subsequently, final scores are computed, and a framework is proposed by electing high-ranked products and technology of each cluster to form the aligned product and technology portfolios of a food and hygiene industry company.

By employing an uncertain multicriteria decision-making approach besides product and technology matrices in a food industry corporation, among 40 technology and product, 13 products by 6 technologies are proposed. Thus, only six technology are necessary to manufacture the highly important and effective products.

The combination of product and technology analysis matrixes with an uncertain decision-making approach is considered as a novel approach in this research. Moreover, the distinctness between the present study and other researches is the concurrent unified aspect of product portfolio and technology optimization and its implementation in the planning discussion, especially in the food industry.

This paper aims to evaluate the effect of different fiber sources and tert-butylhydroquinone (TBHQ) on the quality characteristics of chicken harrisa.

An attempt was made to develop fiber-enriched chicken harrisa, a meat-based product, by incorporating optimum level of different fiber sources, viz., oat bran (10 per cent) or wheat bran (10 per cent) or barley bran (5 per cent). The products developed with optimized level of fiber were further treated with TBHQ (200 ppm) and were aerobically packaged in low-density polyethylene pouches along with control and assessed for various storage quality parameters under refrigerated (4 ± 1°C) conditions. The products were evaluated for various physicochemical, microbiological and sensory parameters at regular intervals of 0, 7, 14 and 21 days.

A significant (p < 0.05) increase was observed in the fiber content of the products prepared with oat bran (10 per cent) or wheat bran (10 per cent) or barley bran (5 per cent). TBHQ showed a significant (p < 0.05) effect on the lipid oxidative stability, as the treated products exhibited significantly (p < 0.05) lower thiobarbituric acid-reactive substance (mg malonaldehyde/kg) values for the entire period of storage. No significant (p > 0.05) effect was observed on the microbiological characteristics of the products. Sensory parameters showed significant (p < 0.05) decreasing trend for control as well as TBHQ-treated products throughout the period of storage; however, significantly (p < 0.05) higher scores were observed for treated products in comparison to control.

Fiber-enriched chicken harrisa was developed by incorporating oat bran (10 per cent) or wheat bran (10 per cent) or barley bran (5 per cent) in the formulation. TBHQ successfully improved the lipid oxidative stability and storage quality of fiber-enriched chicken harrisa during refrigerated (4 ± 1°C) storage and may be commercially exploited to improve the storage quality of the product.

Conventional frequent itemsets mining ignores the fact that the relative benefits or significance of “transactions” belonging to different customers are different in most of the relevant applied studies, which leads to failure to obtain some association rules with lower support but from higher-value consumers. Because not all customers are financially attractive to firms, it is necessary that their values be determined and that transactions be weighted. The purpose of this study is to propose a novel consumer preference mining method based on conventional frequent itemsets mining, which can discover more rules from the high-value consumers.

In this study, the authors extend the conventional association rule problem by associating the “annual purchase amount” – “price preference” (AP) weight with a consumer to reflect the consumer’s contribution to a market. Furthermore, a novel consumer preference mining method, the AP-weclat algorithm, is proposed by introducing the AP weight into the weclat algorithm for discovering frequent itemsets with higher values.

The experimental results from the survey data revealed that compared with the weclat algorithm, the AP-weclat algorithm can make some association rules with low support but a large contribution to a market pass the screening by assigning different weights to consumers in the process of frequent itemsets generation. In addition, some valuable preference combinations can be provided for related practitioners to refer to.

This study is the first to introduce the AP-weclat algorithm for discovering frequent itemsets from transactions through considering AP weight. Moreover, the AP-weclat algorithm can be considered for application in other markets.