In general, there are three methods for extracting oil from various sources: mechanical, solvent, and pre-press-solvent. Each of these methods has its own advantages and disadvantages, with extraction efficiency depending on key factors such as the extraction technique, the properties of the plant component matrix, and the solvent used. Factors like temperature, pressure, and time also play a role. Researchers have consistently sought to replace or complement these methods to reduce residual oil in products. This study introduces new oil extraction methods that have gained attention in recent years, including the microwave, pulsed electric field, ultrasound, supercritical fluid, enzymatic, ohmic, and combined methods to enhance efficiency. The research demonstrates that these methods increase oil extraction efficiency and bioactive compound extraction from plant sources, resulting in improved oil quality. Most methods also reduce extraction time, offering researchers and industrialists a variety of options for their oil extraction needs. However, the study notes contradictions in the results, such as varying acidity levels in the oil, which may be attributed to raw materials and study conditions. In the end, it was determined that ultrasound, pulsed electric field, and enzyme methods can be used industrially to extract oil from olives, while supercritical fluid can be used to extract oil from certain seeds.

Given their potential as natural substitutes for artificial additives and their health advantages, the extraction of bioactive substances like polyphenols from plant sources is becoming more and more significant. Nevertheless, it is still difficult to achieve effective extraction with minimal time and energy. In order to optimize polyphenol extraction from ripe jamun fruit pulp, including traditional and ultrasound-assisted methods, this study assessed the prediction power of response surface methodology (RSM) and adaptive neuro-fuzzy inference systems (ANFIS). It examined how temperature, process time, solvent type, and extraction method affected the yield of extracted polyphenols. Analysis of variance (ANOVA) indicated that solvent type (F-value = 292.15) was the most significant factor influencing polyphenol extraction. Numerical optimization identified optimal conditions for maximizing phenolic compound extraction: a process temperature of 45 °C, a duration of 65 min under ultrasound, using methanol as the solvent (desirability of 0.935 and a realization rate of 95 % of the maximum possible). Imposing minimum temperature and process time conditions will yield the same optimal process parameters as before, achieving 89 % of the maximum possible while significantly reducing the process time from 65 min to just 5 min (desirability 0.953). For each of the six process-solver conditions, optimal ANFIS models were determined by analyzing the number and type of input membership functions, the output membership function, and the selected optimization and defuzzification methods, based on the highest correlation between actual and predicted data, along with the lowest error rates. Statistical analysis confirmed the effectiveness of both RSM and ANFIS in modeling polyphenol extraction from ripe jamun fruit. Error indices demonstrated that ANFIS (R² = 0.8490-0.9989) outperformed RSM (R² = 0.9265) in predictive capability, underscoring the relative superiority of ANFIS.

In recent years, the application of nanoencapsulation has attracted enormous attention for various food and pharmaceutical purposes. In this study, a functional powder containing limonene (the nutraceutical at concentration of 5 and 10 %) was prepared using octenyl succinic anhydride-modified starch (OSA-ST) and maltodextrin as carriers at 15 and 30 %. The emulsions were sonicated at a frequency of 30 kHz and a power of 100 W for 9 and 18 min, and the final nanoparticles were prepared through freeze-drying. The particle sizes were in the ranges of 62–248 and 10–24 nm in the suspensions of OSA and maltodextrin, respectively. The smaller particles of the maltodextrin-prepared sample resulted in more transparency. The zeta potential and consequently the stability of the maltodextrin-prepared emulsions were higher than those of the OSA-ST-prepared ones. As the maltodextrin concentration increased, this parameter was elevated from −42 to −36 as a result of the coverage of the surface-active lipids. The results of solubility correlated with those of the zeta potential (89.21 % for maltodextrin-prepared and 82.51 % for OSA-ST-prepared samples). The highest encapsulation efficiency (EE = 0.9) belonged to the samples prepared with OSA-ST. Comparison of the scanning electron microscopy (SEM) images revealed that the type of the wall material influenced the physical structure of the nanoparticles which were mostly porous and flake-like. Considering its encapsulating-emulsifying properties, OSA-ST can be suggested as a carrier for limonene with the need for emulsifiers.

The goal of this research was to assess the free Lactobacillus curvatus (FLC) and microencapsulated L. curvatus (MLC) survivability using sodium alginate and Plantago major mucilage (PMM), as a second layer to produce probiotic aloe vera jelly dessert (AVJD). To determine bead characteristics, the aspect ratio of the bead, survival in 72°C, and cold storage were assessed as well as for AVJD, survivability of probiotics in simulated gastrointestinal condition (SGIC), and storage time. The results showed that all the beads are spherical (aspect ratio = 1.12), and under heat stress conditions, MLC showed a higher survival rate (50.15%) compared to FLC (not detected after 5 min). The number of survived probiotics in the MLC sample (8.65 log CFU/mL) was higher than FLC (7.52 log CFU/g) on the 28th day. In AVJD, the MLC survived at a minimum scientific adequate number of probiotics (6.88 log CFU/mL) on the 28th day. In SGIC, the final survival rates of FLC and MLC samples were 14.24% and 71.04%, respectively. These results suggest that using alginate and PMM is a promising method to protect L. curvatus (LC) from harsh environmental conditions and in AVJD.

Sargassum brown seaweed (Sargassum ilicifolium) is reported to exhibit several biological activities that promote human health, but it does not have the ability to withstand harsh environmental conditions, such as high temperatures and oxygen exposure. Encapsulation of Sargassum ilicifolium extraction through different techniques is known to, optimize physicochemical properties, biological activities, maintain stability, and is an effective way to improve the shelf life of different foods. In the present study, the encapsulation of SIE was carried out by the freeze-drying method using maltodextrin, whey protein isolate (WPI), and chitosan. The bioactive compound of SIE, encapsulation efficiency, and the structural properties of microparticles were analyzed. The evaluations indicated carotenoid (0.77 ± 0.22 mg/g), phenol (0.12 ± 0.02 mg/mL), and flavonoid compounds (4.03 ± 0.28 mg GA/Eg) in the extract, respectively. According to the results, the mixtures of algae extracts prepared with the combination of WPI and MD were more stable and had a lower viscosity than the other treatments. The highest (99.26 %) and lowest (13.41 %) encapsulation efficiencies were obtained for WPI (30 %), MD (70 %), with a 1:12 ratio of SI to wall, and chitosan, with a 1:8 ratio of SI to wall, respectively. X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR), and Scanning electron microscopy (SEM) confirmed the entrapment of the SIE in the beads. Finally, the improved stability and solubility characteristics of the SIE powder, which is based on WPI and maltodextin, indicate its potential for use as a potent functional food additive.

The deterioration of meat products is significantly influenced by the oxidation of lipids. The addition of antioxidants is one of the accepted methods to retard lipid oxidation. The goal of this research was to encapsulate tomato powder with chia seed mucilage by lyophilization. Tomato powder and chia seed mucilage were used as the wall material at three ratios 1:1 (T1:C1), 2:1 (T2:C1), and 1:2 (T1:C2). The particle size, encapsulation efficiency, rheology, and solubility index of the beads were assessed. Three sausage samples, including the control, 3% w/w tomato powder (TP _sample ), and 6% w/w bead (EnTP _sample ), were produced. The color, texture, peroxide, thiobarbituric acid, and sensory parameters of the sausage were analyzed during storage. The results showed that T2:C1 had a maximum encapsulation efficiency (44.71%) with particle size (172.31 nm). T1:C1 had a highly significant value in the solubility index (90.09% w/w), but for the viscosity parameter, T1:C2 had a maximum value among the samples. FTIR and X‐ray diffraction analyses demonstrated successful encapsulation in all samples. The water holding capacity (6.92% w/w), hardness (2992.5 g), and gumminess (2772.3 g) were the highest, but cooking loose (10.98% w/w) the lowest in the EnTP _samples . Higher color and odor scores were recorded for the EnTPs. In addition, the encapsulated tomato powder had a significantly ( p < 0.05) lower peroxide value (7.34 mEq/kg) and thiobarbituric acid (2.09 mg MDA/kg) in the sausages than in the other samples. In conclusion, the incorporation of EnTP _sample as a polyphenol component in cocktail sausages is more advantageous than TP alone.