One way to improve the quality of food products is by conducting more thorough research on regional foods. This approach has several benefits, such as promoting human health, supporting the local economy, and preserving cultural food traditions. In this regard, our study investigated the potential of nectarine powder as a regional fruit product that could be developed into a global innovation. The present study examined: the physicochemical composition, antioxidant activity, microbiological load, and adsorption and desorption characteristics of the nectarine powder. The fruit powder was acquired through the use of a heat pump dryer, where drying took place at 42 °C for a duration of 8 h until achieving a moisture content ranging from 13.5 % to 14.5 %. The approximate physicochemical values are as follows: proteins, total carbohydrates, crude fiber, ash content and total lipids. Microbiological parameters, namely the total count of mesophilic aerobic and facultative anaerobic microorganisms, yeasts and molds, Escherichia coli, Salmonella spp., coagulase-positive staphylococci, and coliforms were checked and found to be within the acceptable limits as stipulated by the relevant state standards. Antioxidant activity was demonstrated through the utilization of various methods, including DPPH (33.19 ± 0.09mMTE/g extract), ABRS (2.55 ± 0.05mMTE/g extract), FRAP (1.43 ± 0.03mMTE/g extract) and CUPRAC (0.83 ± 0.01mMTE/g extract) methods. Investigation of the mass transfer sorption characteristics is performed using the gravimetric-static method. The conditions of the experiment were selected according to the usual conditions in which the food products are found in the commercial depot. The equilibrium and monolayer moisture data are investigated at 10 °C, 25 °C and 40 °C and relative air humidity in the wide range from 11 % to 87 %, achieved by the salts saturated solutions. To depict the adsorption and desorption isotherms, the modified models of Halsey, Chung-Pfost, Henderson, and Oswin were selected.

The consumption of healthy food will always be topical since the intake of unhealthy food has an important impact on a person’s energy resources, their state of mind and weight. This served as an impetus for the present study, namely the preparation of a new ready-made mixture for biscuits enriched with bioactive Lucuma fruit powder. We analysed the antioxidant capacity of the product via four different methods DPPH, ABTS, FRAP and CUPRAC, expressed as mM TE/g powder (2.31±0.53; 9.89±0.29; 8.08±0.51; 24.15±1.13, respectively). The essential objective of this study is to obtain experimental data on adsorption and desorption. We evaluated the sorption isotherms for both processes using the static gravimetric method for the temperatures of 10°C, 25°C and 40°C and relative humidity within the 0.11 -0.90 range. Our results showed that the sorption capacity decreases with the increase in temperature under the conditions of constant water activity. The obtained isotherms were described with four different mathematical models – modified Chung–Pfost, modified Oswin, modified Halsey and modified Henderson. According to our calculations, the modified Halsey model could be recommended for a satisfactory description of the sorption isotherms of the new biscuit mixture. The monolayer moisture content of each temperature was calculated using the Brunauer-Emmett-Teller (BET) equation for adsorption and desorption.

The present paper models the mass-exchange processes of adsorption and desorption for a mixture of ground brown linseed (80%) and white mulberry (20%) which are bio-agricultural ingredients. The sorption capacity of the ready-made mixture was analyzed with reference to three temperatures – 10°C, 25°C and 40°C – and eight water activities in the 11% - 87% range. Via non-linear regression statistics, we modeled the modified three-parameter models of Chung-Pfost, Halsey, Oswin, and Henderson. Modified Halsey was found suitable for the description of the sorption characteristics of the ready-made mixture of brown linseed and white mulberry. The linear equations obtained from the linearization of the Brunauer-Emmett-Teller (ВЕT) model helped in the calculation of monolayer moisture content (MMC) with test points for water activity aw < 0.5 for adsorption in the 4.16% d.m. - 3.49% d.m. range and for desorpton in the 3.94% d.m. – 3.62% d.m. range.

World healthcare trends require the food industry to improve constantly the nutritional values of basic confectionery products such as sponge cakes. A new flour

A growing tendency in the production and in the application of ready mixtures, fully composed of dry components is observed in the last years. Their use does not require mixing, homogenizing and preservation of their components separately, which makes easier their application in the so-called craft bakeries, as well as in home conditions in the preparation of bread, pastry and confectionery. The desorption capacity of a ready mixture of golden linseed - 46%; brown linseed - 25%; plum granules - 9% and date palm granules - 8% - biological farming ingredients is examined in the present research. The research is conducted in three temperatures 10°C, 25°C and 40°C and eight water activities in the range of 0.11 to 0.85. The achievement of equilibrium moisture content is followed, a mathematical analysis of the results is done and the monolayer moisture content (MMC) of the examined product is calculated through Brunauer-Emmett-Teller (BET) model linearization. The received results indicate dependences which are proved in the years, namely that the temperature increase in constant water activity, leads to the reduction of the equilibrium moisture content. The sorption isotherms are of the characteristic type III for nutrients according to the Brunauer et al classification. According to the common suitability criteria - average relative error, standard deviation and residues distribution, two three parametrical modified models are recommended for the desorption isotherms description, as the Chung-Pfost model is the first suitable model and the Henderson model is the second one. The MMC calculated values of the ready mixture for the three temperatures with experimental points for water activity aw < 0.5 are the following: 10°C - 4.37% d.m., 25°C - 3.54% d.m. and 40°C - 3.15% d.m.

The current paper presents the initial scientific research on a new enriched flour mixture with nectarine powder, comprising physicochemical parameters, antioxidant capacity, microbiological load, and sorption characteristics data. A mixture of 70% Einkorn flour and 30% fruit powder of Bulgarian origin as a functional food supplement was blended. The presence of bioactive components was proved by the in vitro analysis of antioxidant activity through DPPH, ABTS, FRAP, and CUPRAC methods. The microbiological indicators, the total count of mesophilic aerobic and facultative anaerobic microorganisms, yeasts and molds, Escherichia coli, Salmonella spp., coagulase-positive staphylococci and coliforms, were within the permissible norms and no presence of pathogenic microorganisms, were detected in the flour mixture. Adsorption and desorption processes were studied at 10, 25 and 40°C and aw = 0.112-0.868 following static gravimetric methods. The obtained S-shaped equilibrium sorption isotherms confirm the constant trend that with increasing equilibrium moisture content, the temperature decreases in conditions of constant water activity. Based on the obtained sorption capacity data, a calculation of the monolayer moisture content was made using the linearization of the BET model. One of the modified three-parametric models of Oswin, Halsey, Henderson, and Chung-Pfost was selected as a suitable model for describing all sorption isotherms.