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Basil (Ocimum basilicum L.) is found worldwide and is used in the food, pharmaceutical, and cosmetic industries; however, the nutritional and functional properties of the seeds are scarcely known. Basil seeds contain high concentrations of proteins (11.4–22.5 g/100 g), with all the essential amino acids except S-containing types and tryptophan; dietary fiber (soluble and insoluble) ranging from 7.11 to 26.2 g/100 g lipids, with linoleic (12–85.6 g/100 g) and linolenic fatty acids (0.3–75 g/100 g) comprising the highest proportions; minerals, such as calcium, potassium, and magnesium, in high amounts; and phenolic compounds, such as orientine, vicentine, and rosmarinic acid. In addition, their consumption is associated with several health benefits, such as the prevention of type-2 diabetes, cardio-protection, antioxidant and antimicrobial effects, and anti-inflammatory, antiulcer, anticoagulant, and anti-depressant properties, among others. The focus of this systematic review was to study the current state of knowledge and explore the enormous potential of basil seeds as a functional food and source of functional ingredients to be incorporated into foods.

Calafate berry, an ancient perennial shrub of South America (Chile and Argentina), produces a high antioxidant capacity berry with a high polyphenol (1344.2–6553 mg GAE/100 g d.w.) and anthocyanin (26.5–80 mg C-3-G/100 g d.w.) content. The beneficial effects of calafate berries on human health are related to the anti-inflammatory, hypoglycemic, anticancer, and antioxidant properties that the berries possess, which have been confirmed through evidence to date, primarily from in vitro, ex vivo, and animal studies. Several investigations have shown a relationship between the consumption of calafate and a reduction in the risk of contracting cardiovascular diseases (CVD). This was evident in changes in plasma level biomarkers related to CVD, such as thrombomodulin (−24%), adiponectin (+68%), sE-selectin (−34%), sICAM-1 (−24%) and proMMP-9 (−31%), and changes in the production of OH radicals in plasma (−17%) after calafate intake. Calafate may have an antithrombotic role that supports cardiovascular health by lowering the Atherogenic and Cardiovascular Risk Indices. Various authors indicate delphinidin-3-glucoside (384–386 mg/100 g) as the primary bioactive compound responsible for the beneficial properties of Calafate. Although some studies report calafate’s health benefits, scientific evidence, especially in humans, remains limited. Meanwhile, Chile is working to domesticate and cultivate calafate, aiming to turn it from a wild native berry into a sustainable crop for use in the antioxidants and nutraceuticals industry. The lack of human clinical trials emphasizes the need for future research to validate calafate’s health benefits berry.

Humboldt squid ( Dosidicus gigas ) is the most abundant cephalopod in the fishing industry, and its high nutritional and organoleptic properties make it a go-to food product for consumers. Therefore, developing new processing techniques seems imperative to minimize quality deterioration and provide products with appropriate characteristics. The study aimed to determine the effect of high-pressure impregnation (HPI) pretreatment on hot air-drying kinetics and the quality of Humboldt squid slices. Various pressures, times, and concentrations of osmotic solution during HPI were evaluated, followed by drying at 40 and 60 °C. The HPI pretreatment reduced the drying time by around 26% when dried at 40 °C, and only 18% when dried at⋅ 60 °C compared with unpretreated samples. The Weibull, Page, and Logarithmic models were considered for experimental drying curve modeling. Diffusion coefficient values varied from 3.82 to 6.59 × 10 −9 m 2 /s for all drying conditions. Moreover, the color, texture, and water-holding capacity were determined. Rehydration capacity values increased due to less damage to cellular tissue than the control (HPI-untreated dried samples). Also, scanning electron microscope (SEM) images showed a compacted structure of HPI-dried squid samples. Overall, HPI proved to be a beneficial pretreatment as it reduced drying time and improved the quality characteristics of Humboldt squid.

The objective of this work was to study the influence of the drying temperature, infrared (IR) radiation assistance, and the Mylar™ film thickness during Physalis fruit purée drying by the Refractance Window™ (RW™) method. For this, a RW™ dryer layout with a regulated bath at working temperatures of 60, 75, and 90 °C, Mylar™ thicknesses of 0.19, 0.25, 0.30 mm and IR radiation of 250 W for assisting RW™ drying process was used. Experimental curves data were expressed in moisture ratio (MR) in order to obtain moisture effective diffusivities (non-assisted RW™: Deff = 2.7–10.1 × 10−10 m2/s and IR-assisted RW™: Deff = 4.2–13.4 × 10−10 m2/s) and further drying curves modeling (Page, Henderson–Pabis, Modified Henderson–Pabis, Two-Term, and Midilli–Kucuk models). The Midilli–Kucuk model obtained the best-fit quality on experimental curves regarding statistical tests applied (Coefficient of Determination (R2), Chi-Square (χ2) and Root Mean Square Error (RMSE). Microscopical observations were carried out to study the RW™ drying conditions effect on microstructural changes of Physalis fruit purée. The main findings of this work indicated that the use of IR-assisted RW™ drying effectively accelerates the drying process, which achieved a decrease drying time around 60%. Thus, this combined RW™ process is strongly influenced by the working temperature and IR-power applied, and slightly by Mylar™ thickness.

This research assessed the feasibility of adding Cochayuyo seaweed flour (at 30, 50, and 70% levels) to rice flour-based paste to improve its 3D printing quality. The paste’s rheological properties, printing quality, texture profile, thermal properties, and color of 3D-printed foods were explored. Results showed that pastes with Cochayuyo addition exhibited shear-thinning behavior, and viscosity increased with increased Cochayuyo concentration. Viscoelastic properties and a Texture Profile Analysis (TPA) revealed that Cochayuyo improved mechanical strength and made the paste easier to flow, improving printed food’s extrudability, fidelity, and shape retention, which was better observed in RC50 and RC70 printed at 15 mm s−1. A differential scanning calorimetry (DSC) analysis showed a partial substitution of rice flour for Cochayuyo flour in the formulation. This increased the onset and melting peak temperatures and reduced the enthalpy of fusion. CIE color parameters a*, b*, and L* showed that Cochayuyo addition increased the color to yellow and red; however, lightness was considerably reduced. Therefore, Cochayuyo flour could have the potential to be used for the manufacture improvement of 3D-printed food with better rheological, mechanical, thermal, printing quality, and nutritional properties, making possible the exploitation of the native Cochayuyo seaweed, which is highly available in Chile.

The aim of this study was to evaluate dehydrated murta berries enriched with probiotic (Lactobacillus casei var. rhamnosus) bacteria. L. casei was incorporated to fresh murta by vacuum impregnation at alternative conditions (pressure 50, 150 and 300 mbar; time 5, 10 and 15 min; temperature 20 ± 0.2 °C) and impregnated murta samples were dehydrated by two drying methods at 40 °C, vacuum and convective drying. Both drying processes were modeled by three mathematical models (Weibull, Page and modified Page). According to the statistical tests applied, the Weilbull model obtained the best-fit quality on experimental data. Effective moisture diffusivity varied between 1.23–1.75 × 10−10 m2/s and 1.16–1.44 × 10−10 m2/s for vacuum and convective drying, respectively. After impregnation, murta berries contained approximately 107 CFU/g L. casei although maximum counts were found at 150 mbar for 15 min. Drying decreased L. casei viability in 1.5–1.9 log and 0.5–1.2 log for vacuum and convective drying, respectively. Thus, impregnation at 150 mbar for 15 min followed by convective drying at 40 °C appears as the method of choice to produce probiotic enriched murta berries that can be commercialized as probiotic dried snacks.

The effects of air drying temperature on dietary fibre, texture and microstructure of the Cape gooseberry fruits during convective dehydration in the range of 50–90 ºC were investigated. The ratio of insoluble dietary fibre to soluble dietary fibre was higher than 7:1 for all dehydrated samples. At 50 ºC tissue structure damage was evidenced leading to the maximum water holding capacity (47.4 ± 2.8 g retained water/100 g water) and the lowest rehydration ratio (1.15 ± 0.06 g absorbed water/g d.m.). Texture analysis showed effects of drying temperatures on TPA parameters. Changes in microstructure tissue were also observed at the studied drying temperatures. Hot air drying technology leads not only to fruit preservation but also increases and adds value to Cape gooseberry, an asset to develop new functional products.

Effects of high hydrostatic pressure (HHP) on rheological and thermophysical properties of murtilla berries were evaluated after pressure treatments for 5 min between 100 and 500 MPa. Differential scanning calorimetry was employed to measure specific heat capacity. HHP caused a significant decrease in specific heat and density, while thermal diffusivity did not changed significantly. Thermal conductivity showed a slight increase upon HHP treatment. Apparent viscosity increased significantly above 200 MPa HHP treatment. Apparent viscosity of treated samples between 200 and 400 MPa did not differ significantly and the increase was significant at 500 MPa. Herschel–Bulkley, Bingham and Ostwald de Waele models were used to describe the rheological behaviour of murtilla purée, and Ostwald de Waele model gave the best fit for the experimental data.