Lychee seeds (LS) and longan seeds (LoS) are excellent sources of phenolic compounds (PCs) with strong antioxidant activity (AOA). The aim of this study was to optimize the extraction conditions regarding extraction yield (EY), extractable phenolic compound (EPC), and AOA from LS and LoS using surface response methodology (RSM). Solvent concentration, extraction temperature, time, and solid to liquid ratio were optimized using RSM. Increasing the solid to solvent ratio from 1:05 to 1:40 (w/v), increased EY for LoS, however, EY did not change from 1:20 to 1:40 for LS. Solid–liquid ratio 1:20 was chosen for this study. Increasing the quantity of solvent leads to higher EPC and FRAP. The results showed that LoS exhibited higher AOA than LS measured as DPPH, ABTS, and FRAP, respectively. Ethanol concentrations and temperatures significantly (p < 0.05) affect EY, EPC, and AOA. The results (R² > 0.85) demonstrated a good fit to the suggested models and a strong correlation between the extraction conditions and the phenolic antioxidant responses. The ethanol concentrations of 41 and 53%, temperatures of 51 and 58 °C, and the corresponding times of 139 and 220 min were the optimal conditions that maximized the EY, EPC, and AOA from LS and LoS.

Background: The dominance of soybeans as the primary plant protein source has hindered the exploration of potential sources, limiting dietary diversity and innovation. Objective/Methods: This study evaluated six plant protein sources—mung bean (MB), bambara bean (BN), jack bean (JB), sesame seed (SS), moringa seed (MS), and rice bran (RB)—compared to soybean (SB) for their chemical composition and biological qualities using standard methods. Results: Protein composition (14.98–30.29 g/100 g), fiber (2.90–8.18 g/100 g), and fat (5.19–33.30 g/100 g) varied across plants. Bulk density (0.49–0.74 g/mL), swelling capacity (0.25–0.55%), and yellowness (13.07–38.76) were comparable to SB. Electropherograms showed major protein bands at 20, 48, 75, and 100 kDa across plant proteins under non-reducing conditions. Phytate levels were highest in RB, while MS showed lower tannic acid composition (6.64 mg/100 g) compared to SB. Protein solubility (24.64–45.65%) increased with pH, while in vitro protein digestibility (74.86–87.64%) varied and was slightly below SB (91.07%); however, a similar pattern of protein digestion was observed under no reducing condition. MS and BN contained 31.17% and 42.47% of total essential amino acids with PDCAAS values of 41.42% and 58.46%, respectively. Conclusions: Overall, MS and BN exhibited superior potential as sustainable protein sources, showing properties comparable to soybean.

This study investigated the influence of CO₂ levels (20–40%: M20, M30, and M40) in high-oxygen modified atmosphere packaging (Hi-O₂ MAP) on microbial communities and quality attributes of chilled goat meat stored at 4 °C for 12 days. Alpha diversity indices (Chao1, ACE, Simpson, and Shannon) revealed a significant decline in microbial diversity over time, with storage duration exerting a greater impact than packaging conditions. Nonetheless, MAP played a crucial role in shaping microbial profiles, with air packaging (AP) showing the most distinct community, while M40 differed notably from M20 and M30, particularly by day 12, as shown by beta diversity analysis using principal coordinates analysis (PCoA). Proteobacteria and Firmicutes dominated microbial composition, with Pseudomonas and Brochothrix linked to spoilage in AP, while MAP, especially M40, favored the growth of Lactococcus, Acinetobacter, and Vagococcus, enhancing microbial stability. Despite pathogen levels remaining within safe limits, AP exceeded the spoilage threshold (TVC > 7.00 log colony-forming unit (CFU)/g), whereas all MAPs extended shelf life, with M40 most effectively suppressing microbial growth (p < 0.05). Interestingly, metagenomic functional profiling revealed that elevated CO₂ levels (>30%) altered metabolic pathways, shifting spoilage mechanisms from protein degradation in AP to carbohydrate metabolism in MAP, potentially influencing odor and texture attributes. MAP, particularly M40, also reduced protein and lipid degradation and oxidation, as indicated by lower total volatile base nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARSs), and shear force, suggesting better prevention of increased meat hardness and the development of undesirable odors and flavors, although high CO₂ negatively affected redness. Overall, M40 provided the greatest microbial stability and shelf life extension, highlighting the potential of optimized CO₂ levels in Hi-O₂ MAP to preserve goat meat quality and regulate spoilage dynamics.

The utilization of gelatin capsule waste (GCW) poses a challenge for the industry. This study investigates its potential as a functional food ingredient by evaluating the physico-chemical, rheological, and techno-functional properties of gelatin capsule waste powder (GCWP). To achieve this, the gelatin capsule waste (GCW) was mixed with maltodextrin at varying ratios (1:1, 1:2, 1:3, 1:4, and 1:5) and subjected to spray drying. The findings highlight maltodextrin’s crucial role in stabilizing the drying process, reducing stickiness, and enhancing handling and storage properties. All the obtained GCWP samples appeared light white and had a slightly sticky texture. The 1:5 (w/w) GCW-to-maltodextrin ratio produced the highest powder recovery with minimal stickiness, indicating enhanced drying efficiency. Increasing maltodextrin reduced gel strength, texture, and foaming properties while raising the glass transition temperature. The FTIR analysis indicated a decline in protein–protein interactions and increased polysaccharide interactions at higher maltodextrin levels. The rheological analysis demonstrated lower elastic and loss moduli with increased maltodextrin, affecting GCWP’s structural behavior. For overall properties, the GCW mixed with maltodextrin at a 1:1 ratio (GCW-1M) is recommended for future applications, particularly for its gelling characteristics. The GCW-1M, being rich in amino acids, demonstrates its potential as a functional food ingredient. However, certain properties, such as gel strength and powder stability (hygroscopicity and stickiness), require further optimization to enhance its industrial applicability as a functional food ingredient.