Vitamin A deficiency (VAD) affects millions of people around the world, particularly in populations with limited dietary diversity. The present study aimed to develop β-carotene-fortified coconut oil using Pouteria campechiana (Canistel), which is an underutilized tropical fruit rich in β-carotene. A solvent-free fortification process was optimized using response surface methodology (RSM) with a central composite design to evaluate the effects of oil percentage (50–100% w/v) and heating temperature (30–60 °C) on β-carotene retention and oil quality. The quadratic model showed excellent fit (R² = 0.9970; lack of fit p = 0.6815), while optimum conditions were identified at 52.4 °C and 50% (w/w) oil, yielding a predicted β-carotene concentration of 2.22 µg/mL. The fortified oil exhibited significantly higher polyphenolic (17.37 ± 2.04 mg GAE/g), total flavonoid (11.33 ± 0.89 mg QE/g) contents, and antioxidant activity (9.78 ± 0.53 mg TE/g) compared with commercial coconut oil. The optimized oil demonstrated enhanced oxidative stability, reflected by lower peroxide (0.05 ± 0.01 meqO₂/kg) and acid values (0.10 ± 0.01 mg KOH/g). The validated quadratic model and optimized process produced a nutritionally enriched, stable coconut oil, supporting its use as a clean-label functional ingredient. These findings highlight the potential of β-carotene-fortified oils to deliver provitamin A and antioxidant benefits. Future studies should focus on evaluating the bioavailability, storage stability, and sensory acceptability of β-carotene enriched coconut oil to confirm its nutritional and commercial potential.

Fish is a popular protein source, and consumer interest in value-added fish products is increasing. In addition to abundant underutilized fish species that are not in demand as fresh fish, this is a sustainable approach to fulfilling protein needs while minimizing the over-exploitation of highly demanded fish varieties such as yellow-fin tuna. Therefore, this study aimed to prepare a burger patty using Spotted triggerfish (Canthidermis maculata L.), a relatively abundant underutilized fish species in the Indo-Pacific region and determine its nutritional properties and shelf-life. Four different formulations of triggerfish mince (FM) and bread crumb (BC) (T1: 62% FM and 10% BC, T2: 58% FM and 14% BC, T3: 54% FM and 18% BC and T4: 50% FM and 22% BC w/w) were prepared while keeping other ingredients constant (28% w/w). Proximate composition, physico-chemical properties and shelf-life analysis were conducted using standard methods. Sensory analysis with 30 semi-trained panellists using a 5-point hedonic scale identified treatment T2 (58% FM:14% BC w/w) as the most preferred fish burger patty. Proximate analysis of T2 revealed 54.92±0.23 g/100 g moisture, 15.5±0.82 g/100 g crude protein, 3.11±0.14 g/100 g crude fat, and 2.28±0.02 g/100 g total ash content. T2 demonstrated significantly higher hardness (p<0.05) than the control sample (commercially available fish burger patty). The total volatile base nitrogen (TVB-N) levels of T2 significantly increased from 14.68 to 26.73/100 g during the storage period. The total plate count was assessed biweekly during storage. The product was absent from E. coli, Staphylococcus aureus, and Salmonella, which were tested at the initial stage. It can be concluded that the developed burger patty, which contains 58% w/w triggerfish mince, is safe to consume after one month, and further studies are required to determine the shelf-life. This product offers a promising alternative to commercially available burger patties, with higher nutritional value in fat, fibre, protein, and energy.

Rice bran oil (RBO) is one of the healthiest edible oils in the world is locally underutilized. The current study was conducted to examine the physicochemical, nutritional, functional and sensory properties of RBO extracted from two locally grown rice varieties Bg 300 (white rice bran oil: WRBO) and At 362 (brown rice bran oil: BRBO) and to compare those with commercially available coconut oil (CACO). Saponification value in RBOs varied in the range of 175–176 mg KOH/g. BRBO showed a higher peroxide (3.71 ± 0.80 meq O ₂ /kg) and Iodine value (98.38 ± 0.05 g I ₂ /100 g) compared to WRBO. Highest oleic acid percentage (45.34 ± 2.65 %) and smoke point (204.6 ± 8.3 °C) was observed in BRBO. Significantly highest potassium (133.10 ± 1.07 mg/kg) and sodium (76.80 ± 0.10 mg/kg) contents were observed in BRBO and CACO respectively. Further, BRBO showed the highest contents of ɤ-oryzanol (1.49 ± 0.04 %), total flavonoid (1.13 ± 7.66 mg QE/g), total phenolic (1.47 ± 1.46 mg GAE/g) and DPPH radical scavenging capacity (1.04 ± 0.07 mmol Trolox/g). As a whole, BRBO from At362 showed acceptable physicochemical, nutritional and functional properties compared to WRBO and CACO proving it as a promising application in local food industry while utilizing rice bran, a by-product in rice milling.

Rice Bran oil (RBO) extraction and uses are increasingly studied due to its unique fatty acid profile, desirable physical properties, and high nutritional value. RBO is a rich source of bioactive compounds, including γ-oryzanol, tocopherols, tocotrienols, and phytosterols, which have strong antioxidant, anti-inflammatory, and hypolipidemic effects that may help prevent or manage chronic diseases such as hypercholesterolemia, hypertension, and diabetes. Historically, however, RBO was produced by thermal solvent extraction. Recently, new "green" technologies, such as ultrasound-assisted extraction, microwave-assisted extraction, and supercritical fluid extraction, have demonstrated higher extraction efficiencies than traditional methods and better-preserved heat-labile bioactive compounds. Therefore, this review aims to provide a comprehensive synthesis of the current state of knowledge on extraction techniques, compositional profile, functional and phytochemical attributes, multifaceted health benefits, and economic feasibility of RBO. In addition, the review will outline the most recent developments in the applications of RBO in the food, cosmetic, and pharmaceutical industries, while highlighting sustainability and the added value of rice byproducts. This study highlights that hybrid green extraction approaches can achieve 12–25% oil yields while retaining high levels of γ-oryzanol and tocotrienols, and techno-economic analyses suggest that integrated processes combining oil recovery with valorization of rice bran byproducts can enhance commercial viability. Finally, the review demonstrates the potential of RBO as a versatile, bifunctional lipid and outlines avenues for future studies to optimize extraction methods, increase recovery of bioactive compounds, and expand industrial applications.

Comprehensive Evaluation of Physical, Nutritional, and Sensory Properties of Gluten–Free Instant Banana Brownie Mix