Food and Bioprocess Technology

Abstract Ochratoxin A (OTA) is a mycotoxin commonly found in many food products. Grape-derived food products represent the second largest source of daily OTA intake. As an alternative to chemical and physical processes for OTA detoxification, there is growing interest in the use of enzymatic treatments. The biodegradation of OTA by enzymes is a highly specific and environmentally friendly treatme…

Abstract This study investigates the valorization of Capparis ovata seeds as a sustainable source of high-quality plant protein. Protein powders were produced via four extraction methods: standard alkaline (CAE), enzyme-assisted (EAE), ohmic heating-assisted (ODE), and a combined ohmic heating-enzyme-assisted process (CODE-EE). Structural characterization using FTIR and SEM revealed preserved pro…

Abstract In this study, it was aimed to suppress pungency and obtain a new product by using carnauba, beeswax, and their mixture in the encapsulation of hot pepper oleoresin. Melt dispersion technique was used in production and physical, chemical, and structural analyzes of the obtained capsules were examined. The suppression of the pungency sensation was determined by sensory analysis, and it wa…