Functional, nutritional, and sensorial evaluation of sorghum-based beverages produced by single- and two-stage acid, α-amylase enzyme, and germination treatments.

Nowadays, the consumption of functional foods, such as plant-based beverages, is increasing due to their health-promoting properties. The low extraction yield of nutritional and functional components is considered a major challenge during the production of sorghum-based beverages (SBB), as well as their sensorial properties. This investigation studied the effects of various treatments (acidic using phosphoric acid, enzymatic using α-amylase, germination, germination-acidic, germination-enzymatic, and acidic-enzymatic) on the functional, nutritional, and sensorial properties of SBB.

Shelf life extending of probiotic beef patties with polylactic acid-ajwain essential oil films and stress effects on Bacillus coagulans.

Meat and meat products are prone to the microbial and chemical spoilage, due to the high nutritional content. This study investigated the effect of polylactic acid (PLA) films incorporated with ajwain essential oil (AEO) on microbial (total viable count [TVC], psychrotrophic bacterial count [PTC], Enterobacteriaceae, Pseudomonas spp., yeast and mold (Y&M), and also Bacillus coagulans [BCG]), chemical (pH, peroxide value [PV], thiobarbituric acid-reactive substance [TBARS], and TVN values), and sensorial properties of beef patties, as well as survivability of BCG during refrigerated storage.