Journal of Raw Materials to Processed Foods

Impact of Extraction Methods and Storage on The (Poly)Phenol and Fatty Acid Profiles of Walnut and Flaxseed Oils

2025-03-17T13:41:36+03:00

While extensive research has been conducted on oil extraction methods, limited studies have explored the variation in (poly)phenol profiles of vegetable oils over storage periods. This study investigates the impact of different industrial-scale extraction methods on the phytochemical composition of walnut (Juglans regia L.) and flaxseed (Linum usitatissimum L.) oils, focusing on changes in (poly)phenol content and fatty acid profiles at the initial time point and after eight months of storage. Two extraction techniques were evaluated: an Archimedes screw press and a prototype hydraulic piston press. Comprehensive analysis was conducted using RP-HPLC-DAD to quantify (poly)phenols and GC-FID for fatty acids. Initial results revealed significant (poly)phenol content in both oils, with walnut oil containing 359 µg/kg and flaxseed oil 507 µg/kg when extracted using the Archimedes screw press, compared to 125 µg/kg in walnut oil and 482 µg/kg in flaxseed oil extracted with the prototype hydraulic piston press. Overall, the extraction methods and storage period had minimal impact on the fatty acids. These results have practical significance for the oil industry, highlighting the need to choose suitable extraction methods to improve the bioactive properties of cold-pressed oils.

Comparative Analysis of Raw and Roasted Peanut Skins: General Composition, Fatty Acids, and Minerals

2025-05-26T17:24:19+03:00

Peanut (Arachis hypogaea L.) is widely cultivated in Türkiye, particularly in the Osmaniye region, and its processing generates a substantial amount of peanut skin as a by-product. Although commonly discarded, peanut skins contain valuable nutritional components. This study aimed to determine the general composition, fatty acid profile, and mineral content of peanut skins as well as to evaluate the effect of roasting on these parameters. The moisture, ash, fat, and protein contents of roasted and raw peanut skins were determined as 11.42%–9.86%, 3.62%–3.79%, 19.64%–15.91%, and 16.89%–14.94%, respectively. The results showed that raw peanut skin had higher moisture, fat and protein levels compared to the roasted samples. Oleic and linoleic acids were identified as the predominant fatty acids in peanut skins, accounting for over 70% of the total fatty acid composition, with slightly lower levels in the roasted samples. Mineral analysis revealed that potassium, calcium, magnesium, and phosphorus were the major elements in peanut skins. While the levels of potassium and magnesium increased after roasting, other minerals such as calcium, phosphorus, iron, manganese, copper, and zinc showed a decreasing trend. These findings highlight the underutilized nutritional potential of peanut skins and offer valuable insights into the compositional differences between raw and roasted forms.

The Importance of Next-Generation Protein Sources for Sustainable Food Futures

2025-06-20T10:06:48+03:00

The transformation of alternative protein raw materials into processed food products represents a critical advancement in addressing global food security, environmental sustainability, and economic efficiency. Compared to traditional livestock systems, alternative proteins—derived from microalgae, insects, microbial biomass, and plant-based sources—offer high yields with minimal resource input and reduced ecological impact. These raw materials can be cultivated under controlled conditions, allowing for consistent, scalable production independent of seasonal or climatic constraints. Modern food processing technologies, including enzymatic hydrolysis, extrusion, fermentation, and spray-drying, enable the effective extraction, enhancement, and stabilization of protein content, improving functionality and shelf life. Economically, the use of agricultural waste streams and low-input biomass sources significantly lowers production costs, promoting resourceefficient circular systems. Furthermore, incorporating these proteins into consumer-ready products such as meat analogs, fortified beverages, and protein-enriched foods improves nutritional accessibility while meeting evolving consumer preferences. Environmentally, this transition supports reductions in greenhouse gas emissions, land degradation, and water usage. Overally, using sustainable ingredients in processed foods helps create a food system that's resilient, nutritious, and economically viable for our growing global population.

Advances and Opportunities in Food Technology Regarding the Cancer Prevention and Progress

2025-06-13T13:31:47+03:00

There is a great deal of debate surrounding the consumption of genetically modified organisms (GMOs) as the potential advantages for food producers and consumers come with possible medical and ecological risks. Many people have raised concerns about genetically modified foods (GM foods), particularly in terms of their short and long-term health effects. Numerous studies have been conducted worldwide to better understand the risks and benefits associated with GM foods. This review provides an overview of the current research on the potential link between food processing and cancer, preventive dietary approaches, fast-food consumption, microbiota, GMO features, the role of plant biotechnology concerning cancer, and various types of transgenic products. To ensure a comprehensive review, we conducted systematic searches through PubMed, Scopus, and Google Scholar, selecting relevant studies that investigated the link between Cancers and GM foods and advanced food technologies. The safety of GM foods should be continuously evaluated through rigorous scientific research and transparent regulatory oversight to ensure long-term health.

Non-Thermal Strategies in Dairy Processing: Enhancing the Quality of Cow, Sheep, Goat, and Buffalo Milk via Sonication and Thermosonication

2025-06-27T16:19:13+03:00

This study comprehensively evaluates the effects of pasteurization, sonication, and thermosonication (TS) on the physicochemical, bioactive, and microbiological properties of four milk varieties: cow, sheep, goat, and buffalo. Pasteurization was performed at 90 °C for 1 minute, while sonication was applied for durations ranging from 5 to 30 minutes. TS treatments were conducted at temperatures between 40 and 60 °C for varying times. A multidimensional quality assessment included enzymatic activities (polyphenol oxidase [PPO] and pectin methyl esterase [PME]), microbial inactivation targeting Escherichia coli ATCC 25922, total phenolic content (TPC), antioxidant activity (DPPH assay), hydroxymethylfurfural (HMF) content, and turbidity. Thermal pasteurization led to a marked reduction in TPC and antioxidant capacity; for instance, cow milk TPC decreased from 468.19 to 373.18 mg/100 mL, and antioxidant activity declined from 5.99 to 3.48 mg/100 mL. Conversely, sonication enhanced the retention of bioactive compounds, particularly at longer exposure times. Thermosonication further amplified these benefits by significantly reducing enzymatic activity and microbial load. TS at 60 °C demonstrated the highest efficacy, achieving over a 5-log reduction in E. coli while reducing PPO and PME activities to 0.02 and 2.11 U/mL, respectively—compared to 1.30 and 7.14 U/mL in untreated sheep milk. Additionally, this condition preserved high antioxidant activity (5.67 mg/100 mL) and produced only moderate HMF levels (1.89 mg/100 mL), indicating minimal thermal degradation. Overall, thermosonication emerged as a superior non-thermal processing technique, effectively ensuring microbial safety and enzymatic deactivation while preserving the functional quality of milk. These findings underscore its potential as a viable and innovative alternative to conventional pasteurization methods.