Fish oil is the primary source of long-chain omega-3 fatty acids, which are important nutrients that assist in the prevention and treatment of heart disease and have many health benefits. It also contains vitamins that are lipid-soluble, such as vitamins A and D. This work aimed to determine how the wall material composition influenced the encapsulation efficiency and oxidative stability of omega fish oils in spray-dried microcapsules. In this study, mackerel, sardine waste oil, and sand smelt fish oil were encapsulated in three different wall materials (whey protein, gum Arabic (AG), and maltodextrin) by conventional spray-drying. The effect of the different wall materials on the encapsulation efficiency (EE), flowability, and oxidative stability of encapsulated oils during storage at 4 °C was investigated. All three encapsulating agents provided a highly protective effect against the oxidative deterioration of the encapsulated oils. Whey protein was found to be the most effective encapsulated agent comparing to gum Arabic and maltodextrin. The results indicated that whey protein recorded the highest encapsulation efficiency compared to the gum Arabic and maltodextrin in all encapsulated samples with EE of 71.71%, 68.61%, and 64.71% for sand smelt, mackerel, and sardine oil, respectively. Unencapsulated fish oil samples (control) recorded peroxide values (PV) of 33.19, 40.64, and 47.76 meq/kg oil for sand smelt, mackerel, and sardine oils after 35 days of storage, while all the encapsulated samples showed PV less than 10 in the same storage period. It could be concluded that all the encapsulating agents provided a protective effect to the encapsulated fish oil and elongated the shelf life of it comparing to the untreated oil sample (control). The results suggest that encapsulation of fish oil is beneficial for its oxidative stability and its uses in the production of functional foods.

Calcareous soil had sufficient phosphorus and potassium (PK) in different forms due to the high contents of PK-bearing minerals; however, the available PK state was reduced due to its PK-fixation capacity. Compost, coupled with high PK solubilization capacity microbes, is a sustainable solution for bioorganic fertilization of plants grown in calcareous soil. A 2-year field experiment was conducted to investigate the effect of compost (20 t ha⁻¹) with Aspergillus niger through soil drenching (C-AN) along with partial substitution of PK fertilization on quinoa performance in normal and calcareous soils. Treatments included PK_100% (72 kg P₂O₅ ha⁻¹ + 60 kg K₂O ha⁻¹ as conventional rate), PK_100%+C-AN, PK_75%+C-AN, PK_50%+C-AN, PK_25%+C-AN, and only C-AN in normal and calcareous soils. Results showed that C-AN and reduced PK fertilization (up to 75 or 50%) increased photosynthetic pigments and promoted nutrient acquisition in quinoa grown in calcareous soil. Reduced PK fertilization to 75 or 50% plus C-AN in calcareous soil increased osmoprotectants, nonenzymatic antioxidants, and DPPH scavenging activity of quinoa’s leaves compared to the PK_0%+C-AN treatment. The integrative application of high PK levels and C-AN enhanced the quinoa’s seed nutritional quality (i.e., lipids, carbohydrates, mineral contents, total phenolics, total flavonoids, half maximal inhibitory concentration, and antiradical power) in calcareous soil. At reduced PK fertilization (up to 75 or 50%), application of compost with Aspergillus niger through soil drenching increased plant dry weight by 38.7 or 53.2%, hectoliter weight by 3.0 or 2.4%, seed yield by 49.1 or 39.5%, and biological yield by 43.4 or 33.6%, respectively, compared to PK_0%+C-AN in calcareous soil. The highest P-solubilizing microorganism’s population was found at PK_0%+C-AN in calcareous soil, while the highest Azotobacter sp. population was observed under high PK levels + C-AN in normal soil. Our study recommends that compost with Aspergillus niger as a bioorganic fertilization treatment can partially substitute PK fertilization and boost quinoa’s tolerance to salt calcareous-affected soil.

This study evaluated the impact of varying pomegranate dips (Po. Dips) concentrations (0%, 1%, 3%, and 5%) on the physicochemical, functional, and sensory properties of processed cheese over a 30-day storage period. Results showed that increasing Po. Dip levels led to a decrease in pH and moisture content while acidity and ash content increased. The highest acidity (1.17) and mineral content were observed in the 5% Po. dips sample. Protein and fat content showed minor reductions due to dilution effects, while soluble nitrogen levels increased, indicating enhanced proteolysis during storage. Functionally, Po. dip improved reliability (peaking at 434.30% in the 5% Po. Dip sample, enhanced flowability, and initially increased oil separation before stabilizing over storage. Rheological analysis confirmed shear-thinning behavior, with Po. Dips -enriched samples exhibited higher viscosities, suggesting a stronger structural network. Sensory analysis favored the 1% Po. Dip sample, which maintained the best scores for flavor (8.4), texture (8.4), and overall acceptability (8.6), while higher Po. Dips levels negatively affected appearance, taste, and texture due to excessive acidity and darker coloration. Overall, moderate Po. Dip levels (1–3%) optimized both technological and sensory properties, making Po. Dip is a promising functional ingredient for processed cheese formulations.