Fresh Wolffia globosa, the smallest flowering plant well-known for its favorable nutrient composition and rich content of bioactive compounds, was subjected to boiling, freeze-thawing, and mechanical crushing to reduce its excessive (95-96%) moisture level and consequent drying time. The resultant three wolffia matrixes were filtered through a plankton net to fractionate into the residue and the filtrate. The proximate composition, bioactive metabolites, antioxidant activity, and characterization of bioactive metabolites by LC-ESI-QTOF-MS/MS and Fourier transform infrared spectroscopy were made from oven-dried residues and filtrates. Among residues, crude protein (29.84%), crude lipid (5.77%), total carotenoids (TCC; 722.8 μg/g), and vitamin C (70.02 mg/100 g) were the highest (p < 0.05) for freeze-thawing against higher ash (7.99%), total phenolic content (TPC; 191.47 mg GAE g^-1 dry weight), total flavonoid content (TFC; 91.54 mg QE g^-1 dry weight), DPPH activity (47.46%), and ferric reducing antioxidant power (FRAP) activity (570.19 μmol FeSO₄ equiv/mg) for the crushed counterpart and Chl-b in residues from boiling. No significant variation was evident in the total tannin content (TTC). Among filtrates, higher total phenolic content (773.29 mg GAE g^-1 dry weight), TFC (392.77 mg QE g^-1 dry weight), TTC (22.51 mg TAE g^-1), and antioxidant activity as DPPH activity (66.46%) and FRAP (891.62 μmol FeSO₄ equiv/mg) were evident for boiling, while that from crushing exhibited the highest TCC (1997.38 μg/g DM). LC-ESI-QTOF-MS/MS analysis identified 72 phenolic compounds with the maximum in residue (33) and filtrate (33) from freeze-thawing, followed by crushing (18 and 19) and boiling (14 and 13) in order, respectively. The results indicated that the predrying cell rupturing method significantly impacted quantitative, as well as qualitative compositions of residues and filtrates from fresh wolffia.

In this study, a multiobjective optimization (MOO) approach was utilized for effective decision-making when several variables were changing simultaneously during frying. Carboxy methyl cellulose (CMC), xanthan gum, and carrageenan coatings in different concentrations (0.25-1.50%, w/v) were applied on fish strips to reduce the oil uptake and protein oxidation during frying. The pickup of the strips increased significantly (p < 0.05) with increasing concentration. The CMC was effective in oil uptake reduction and protein oxidation, as revealed by the lower carbonyl and sulfhydryl contents in the fried strip. The hardness and chewiness of the coated fish strips were found to be declined significantly (p < 0.05) with increasing coating concentrations. The moisture, lipid, toughness, hardness, cutting force, oiliness, sulfhydryl content (all min), oil uptake reduction, and carbonyl content (both max) were considered as multiple criteria for the MOO technique, and fried strips coated with 1% CMC, followed by 0.75% xanthan gum and 0.75% carrageenan, emerged as the best optimal coating.

The gel properties of sutchi catfish surimi prepared by conventional washing and alkaline–saline washing method were studied for four washing cycles. Decrease (p < 0.05) in myoglobin content was found in alkaline washing process compared to conventional washing at each washing cycle. The highest hardness, breaking force and deformation was observed in gels prepared from alkaline–saline washing method. Whiteness in conventional washed surimi gels increased non-significantly (p < 0.05) compared to alkaline–saline-washed surimi gels. Protein bands on Sodium dodecyl sulfate polyacrylamide gel electrophoresis indicated that the protein extractability was more in alkaline–saline washing and disappearance of bands in conventional washing method was observed between 116 and 45 kDa indicating less yield of protein.

This study investigated the encapsulation of snail protein hydrolysates (SPHs) using carrageenan as a microencapsulating agent at concentrations of 1%, 2%, and 3%. SPHs were prepared from the soft tissue of freshwater snails (Bellamya bengalensis) through enzymatic hydrolysis using bromelain, resulting in a degree of hydrolysis of 48.05%. The encapsulation process was carried out using the spray-drying technique. Encapsulation with 3% carrageenan enhanced the yield, encapsulation efficiency (up to 84.96%), colloidal stability (up to −33.8 mV), and thermal stability (up to 75 °C). The particle size increased as the carrageenan concentration increased, reaching 206.9 nm at 3%, and the uniform polydispersity index (0.26) indicated stable encapsulation. While encapsulation reduces solubility and antioxidant activity (DPPH, FRAP, ABTS, and HRSA), it effectively protects SPH from environmental factors such as hygroscopicity and storage stability, thus maintaining high scavenging activity. Fourier transform infrared spectroscopy confirmed that carrageenan and SPH strongly interact. Scanning electron microscopy revealed that the particles had better shapes and smooth, cohesive surfaces. This study demonstrates the effectiveness of carrageenan as an encapsulating agent for SPH, enhancing its stability and bioactivity for potential applications in the food and nutraceutical industries as a bioactive additive and offering an alternative to conventional coating materials.