Salted egg white is a nutrient-rich by-product that is usually discarded due to its high salt content. It has strong potential for value-added transformation through enzymatic hydrolysis. This study aimed to generate peptide-rich hydrolysates with antioxidant potential from desalted salted egg white using single and combined protease systems. Hydrolysis was carried out using three enzymatic systems: MSD (a dual endo- and exo-protease), Thermoase GL (a thermostable endo-protease), and a combination of both. The hydrolysis process was monitored at 0, 1, 3, and 6 h. The hydrolysates were characterized in terms of degree of hydrolysis (DH), amino acid release, kinetic parameters, synergy analysis and antioxidant activity. MSD exhibited the highest hydrolytic efficiency, releasing up to 338.46 ± 0.05 mg/g d.b. of free amino acids, while GL showed limited activity under the test conditions. The combined enzymes system enhanced peptide release, showing a synergy factor of 1.87 at 3 h. Kinetic modeling (zero-, first-and second-order) suggested that GL enhanced MSD-mediated hydrolysis by increasing substrate accessibility. Antioxidant assays revealed that MSD alone had the highest activity, with 84.14% 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging at 3 h and 31.20 nmol Trolox equivalents (TE)/mL ferric reducing antioxidant power (FRAP) at 1 h. These values were higher than those from GL and mixed treatments. Principal component analysis (PCA) revealed that amino acids such as phenylalanine, leucine, methionine, and tyrosine were key markers for distinguishing MSD and mixed enzyme hydrolysates from GL samples based on enzyme type and hydrolysis time. Overall, the results highlight the effectiveness of MSD in producing antioxidant-rich peptides and demonstrate that appropriate enzyme selection and combinations can yield functional hydrolysates from underutilized food by-products.

Ultrasound (US) technology is a nonthermal technique for enhancing grain hydration properties. In this study, oat seeds were treated with US at different amplitudes (20, 30, and 40%) and exposure times (20, 30, and 40 min). The effects of germination time (30, 36, 42, and 48 h) were evaluated in both US-treated and untreated oat seeds by measuring the water absorption kinetics, germination rate, root length, imbibition weight, total phenolic content (TPC), antioxidant activity, and beta-glucan content. The Weibull model best described the soaking kinetics of oat seeds across the investigated amplitudes and ultrasonic durations owing to the highest R2 (0.98–0.99) and the lowest standard errors (0.013–0.028). The results demonstrated that US treatment enhanced both hydration and bioactive component levels. Compared to the control, the optimized oats germinated through US treatment had approximately 220% and 64% increase in TPC and DPPH scavenging activity, respectively. Germination times of 42–48 h favor germination rate and antioxidant properties. The recommended conditions for producing germinated oats with optimal properties and high TPC, DPPH, and β-glucan are 30% US amplitude, 40 min of sonication, and 42 h of germination. This technique enhanced the nutritional and functional properties of seeds germinated through US, supporting their potential use in functional foods, nutraceuticals, and fortified grain products.

The objective of this study was to develop a simultaneous analytical method for the determination of lignans, tocols, phytosterols, and squalene using high-performance liquid chromatography coupled with a diode array and fluorescence detector (HPLC-DAD-FLD). The method employed a Vertisep^TM UPS silica HPLC column (4.6 × 250 mm, 5 µm) with a mobile phase mixture of n-hexane/tetrahydrofuran/2-propanol. This approach enabled the simultaneous analysis of ten compounds within 22 min. The linear correlation (R²) exceeded 0.9901. The limit of detection (LOD) and limit of quantitation (LOQ) were up to 0.43 µg mL⁻¹ for lignans and tocopherols and up to 326.23 µg mL⁻¹ for phytosterol and squalene. The precision and accuracy of the intra-day and inter-day variation were less than 1.09 and 3.32% relative standard deviations (RSDs). Furthermore, the developed method was applied for the analysis of targeted compounds in twenty-eight sesame oil samples (1775–8965 µg g⁻¹ total lignans, 29.7–687.9 µg g⁻¹ total tocopherols, 2640–9500 µg g⁻¹ phytosterol, and 245–4030 µg g⁻¹ squalene). The HPLC method that has been developed was proven to be a reliable and effective tool for the determination of those functional compounds among sesame oil samples.

This study investigated whether pre-treating sesame (Sesamum indicum L.) seeds with a combination of acid-soaking and microwave-heating could significantly enhance the quality of the resulting sesame oil, particularly by increasing its content of functional compounds such as lignans, tocopherol, phytosterol, and squalene. The study revealed that soaking the sesame seeds in a solution of HCl and citric acid, along with microwave-heating, significantly increased the content of these compounds. The detected ranges were sesamin (1365–6927 µg g⁻¹), sesamolin (605–3493 µg g⁻¹), tocopherol (69.31–282.76 µg g⁻¹), asarinin (ND–383.52 µg g⁻¹), sesamol (ND–49.59 µg g⁻¹), phytosterol (3690–6201 µg g⁻¹), and squalene (532−1628 µg g⁻¹). Additionally, the study found that the pre-treatment of sesame seeds had a minimal effect on the fatty acid composition, antioxidant activity (92.94–95.08% DPPH scavenging activity), and oxidative stability (2.13–2.90 mg MDA kg⁻¹ oil). This is the first study to demonstrate that using acid-soaking and microwave-heating to prepare sesame seeds can produce sesame oil enriched with functional compounds, potentially benefiting cosmetic, pharmaceutical, and health applications.

Vitamin E is an essential nutrient, but its poor water solubility limits food and pharmaceutical applications. The usability of vitamin E can be enhanced via modification methods such as encapsulation, which transforms the physical state of vitamin E from a liquid to a powder. This study examined the efficacy of near-infrared (NIR) and mid-infrared (MIR) spectroscopy in identifying and predicting various vitamin E derivatives in vitamin E-encapsulated powder (VEP). An MIR analysis revealed the fundamental C–H vibrations of vitamin E in the range of 2700–3250 cm⁻¹, whereas an NIR analysis provided information about the corresponding combination, first, and second overtones in the range of 4000–9000 cm⁻¹. The MIR and NIR data were analyzed using a principal component analysis to characterize the VEP. Partial least squares (PLS) regression was applied to predict the content of individual vitamin E derivatives. PLS cross-validation revealed that NIR analysis provides more reliable predictive accuracy and precision for the contents of vitamin E derivatives, achieving a higher coefficient of determination for prediction (Q²) (0.92–0.99) than MIR analysis (0.20–0.85). For test set validation, the NIR predictions exhibited a significant level of accuracy, as indicated by a high ratio of prediction to deviation (RPD) and Q². Furthermore, the PLS models developed using the NIR data had statistically significant predictive performance, with a high RPD (1.54–3.92) and Q² (0.66–0.94). Thus, NIR spectroscopy is a valuable nondestructive technique for analyzing vitamin E samples, while MIR spectroscopy serves as a useful method for confirming its presence.