Pig processing industries have produced large quantities of by-products, which have either been discarded or used to make low-value products. This study aimed to provide recommendations for manufacturing edible oil from pig brains, thereby increasing the value of pork by-products. The experiment compared non-solvent extraction methods, specifically wet rendering and aqueous saline, to a standard solvent extraction method, the Bligh and Dyer method, for extracting oil from pig brains. The yield, color, fatty acid profile, a number of lipid classes, and lipid stability against lipolysis and oxidation of the pig brain oil were comprehensively compared, and the results revealed that these parameters varied depending on the extraction method. The wet rendering process provided the highest extracted oil yield (~13%), followed by the Bligh and Dyer method (~7%) and the aqueous saline method (~2.5%). The Bligh and Dyer method and wet rendering techniques produced a translucent yellow oil; however, an opaque light-brown-red oil was found in the aqueous saline method. The Bligh and Dyer method yielded the oil with the highest phospholipid, cholesterol, carotenoid, tocopherol, and free fatty acid contents (p < 0.05). Although the Bligh and Dyer method recovered the most unsaturated fatty acids, it also recovered more trans-fatty acids. Aqueous saline and wet rendering procedures yielded oil with low FFA levels (<1 g/100 g). The PV of the oil extracted using all methods was <1 meq/kg; however, the Bligh and Dyer method had a significant TBARS content (7.85 mg MDA equivalent/kg) compared to aqueous saline (1.75 mg MDA equivalent/kg) and wet rendering (1.14 mg MDA equivalent/kg) (p < 0.05). FTIR spectra of the pig brain oil revealed the presence of multiple components in varying quantities, as determined by chemical analysis experiments. Given the higher yield and lipid stability and the lower cholesterol and trans-fatty acid content, wet rendering can be regarded as a simple and environmentally friendly method for safely extracting quality edible oil from pig brains, which may play an important role in obtaining financial benefits, nutrition, the zero-waste approach, and increasing the utilization of by-products in the meat industry.

This study investigates the use of ozonized water as a novel reaction medium for generating Maillard reaction products (MRPs) from fructose and glycine, comparing their physicochemical properties and antioxidant performance with those produced in phosphate buffer. Heating in ozonized water delayed early Maillard stages, as indicated by slower browning, lower A294 and A420 absorbance, and higher L* values. However, prolonged heating led to intensified reddish-brown coloration and elevated intermediate formation, suggesting ozone-modified reaction pathways. pH declined more sharply in the ozone system, while conductivity increased significantly after 60 min, reflecting accelerated late-stage reactions. Antioxidant activity, assessed via DPPH and ABTS assays, developed more slowly in the ozone system but reached comparable levels to the buffer after 120 min. In emulsion models, MRPs from either system alone exhibited pro-oxidant effects, while blends, especially those produced using ozonized water and buffer at ratios of 75:25 and 50:50, significantly enhanced oxidative stability. Zeta-potential analysis showed that emulsions containing MRP blends had less negative initial charges but exhibited greater stability over 3 days compared to those with individual treatments. These findings highlight the potential of ozonized water to modulate Maillard reaction kinetics and suggest that blending MRPs from different reaction media can enhance antioxidant functionality and emulsion stability in complex food systems.

Durian (Durio zibethinus Murray) seeds, an underutilized by-product of durian processing, were upcycled into functional flours to elucidate how varietal origin and processing govern structure–function relationships. Durian seed flours from local Bang Nara (L) and Monthong (M) varieties were prepared using three methods: native durian seed flour (NDSF; control), boiled durian seed flour (BDSF), and hydrated durian seed flour (HDSF), and benchmarked against commercial mung bean flour (MBF) and almond flour (ALF). Proximate composition, total phenolic content (TPC) and DPPH^•- scavenging activity, structural characteristics (Fourier transform infrared, FTIR; X-ray diffraction, XRD), thermal behavior, and microstructure were assessed alongside functional properties including water/oil absorption, emulsion performance, and gelation. M flours contained higher protein (8.46–10.73%), dietary fiber (6.26–9.37%), ash (3.59–4.38%), TPC (53.17–87.40 mg gallic acid equivalent/g), and DPPH^•- scavenging activity (92.39–94.54%) than L flours, whereas L flours had higher carbohydrate content (78.87–82.54%) than M flours (68.32–72.21%). Crude fat remained below 1% across all samples. FTIR and XRD profiles were comparable to MBF, confirming starch-based similarities, but distinct differences in color, bulk density, crystallinity, gelatinization behavior, and granule morphology reflected processing-driven structural modification. Functionally, NDSF exhibited the highest water absorption capacity (4.28 g/g); all durian seed flours showed low oil absorption (0.58–0.88 g/g) and gelation at 10–12%. Most samples demonstrated good emulsion activity and stability, except HDSF. Overall, NDSF and BDSF provided the best balance of yield, hydration capacity, and structural stability, demonstrating that both variety and processing determine the performance of upcycled durian seed flours. These findings support the valorization of durian seeds as sustainable, value-added functional ingredients aligned with circular economy and zero-waste food processing.