Journal of Food Chemistry & Nanotechnology

Sonia Sorout, Sahil, Kushi Yadav, Sandeep Janghu and Arun Kumar Pandey

This study investigates the impact of two different drying techniques and two extraction protocols on the recovery and bioactivity of phytochemicals present in kinnow (Citrus reticulata) and mosambi (Citrus limetta) peels.

Morad Oubouali, Mohamed Sami, Maryem El Oihabi, Soufiane Ghanimi, Wafaà Bouzir, Morad Kaddouri, Charaf Dlimi, Yassine Zine-Eddine, Mohammed Ellaite and Khalid Boutoial

This study examines the desorption isotherms of starching delicious apples using the static gravimetric method at two temperatures: 25 °C and 40 °C, chosen respectively to represent ambient storage conditions and higher thermal environments influencing water desorption. Hygroscopic equilibrium was reached after 23 and 20 days, respectively.

Fatima Zahra El Arnabi, Salma Chaari, Nassima Lagnaoui, Khadija Bakhy and Souad El Hajjaji

This study investigates the phytochemical composition and antioxidant activity of flower buds from three wild caper species (Capparis atlantica, Capparis ovata, and Capparis sicula) collected from twelve populations across the Safi, Rif, and Fès-Meknès regions of Morocco. Aqueous extracts were subjected to qualitative phytochemical screening and quantitative assays of polyphenols, flavonoids, and tannins, followed by evaluation of antioxidant activity using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) tests.

Ram Krishna and Kamlesh Prasad

The drying of curry leaves (Murraya koenigii) plays a significant role for their quality attributes, aromatic retention properties, and prolonged shelf stability for culinary and medicinal applications. The objective of this present research study was to investigate the impact of different drying temperatures of 40, 50, and 60 °C on drying kinetics of curry leaves through the application of a convective hot air oven drying technique.

Yemina Karen Diaz-Valencia, Marleni Angela Gonzales Iquira, Irina X Gonzales Acosta, Erika Pachari Vera, Juan Alca and Sonia Jackeline Zanabria Galvez

Quinoa (Chenopodium quinoa Willd.) is an Andean pseudocereal that has received increasing attention from consumers in recent years. Starch is the main constituent of quinoa.