Volume 12 Issue 2

The Effect of Pretreatment and Hot-air Drying Parameters on the Drying Behavior and Quality Properties of Onion (Allium cepa L.)

Maryam Hanif, Amal Brahimi, Abdelhakim Boudboud, Ali Assifaoui, Hassan Hajjaj, Hamid Mazouz and Abdelhay Elharrak

Hot-air drying is widely applied for onion (Allium cepa) preservation, but processing conditions strongly influence the quality of the final powder. This study evaluated the effects of blanching time (0, 3, and 5 min), antibrowning treatments (sodium metabisulfite (Na₂S₂O₅) or sodium sulfite (Na₂SO₃); 0.05 – 0.2% w/v), and drying temperature (60 – 80 °C) on physicochemical, biochemical and sensory properties of onion powder.

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Potential Antioxidant Activities from Milkfish Bone with Different Retorting Time

Muhammad Rizal Fahlivi, Hardoko, Asep Awaludin Prihanto and Maheno Sri Widodo

Bioactive peptides derived from fish-processing by-products have attracted considerable attention as natural antioxidants. This study investigated the production and antioxidant properties of hydrolysates obtained from milkfish (Chanos chanos) bone through high-temperature extraction at 121 °C for 30, 60, 90, and 120 min. The hydrolysates were centrifuged, neutralized with phosphoric acid, freeze-dried, and evaluated for molecular weight distribution, degree of hydrolysis (DH), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging activity, and ferrous ion-chelating ability.

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Capuli and Potential Benefits: A Brief Review Focused on Characteristics and Active Properties

Gabriela López Coronado and Cristian Patiño Vidal

Capuli (Prunus serotina) is a native fruit found in several provinces of Ecuador whose scientific interest has been associated with its nutraceutical potential and abundance of bioactive compounds. This article provides a brief review of capuli and its benefits, highlighting its bioactive properties and potential industrial applications. Capuli has been identified as a complex food matrix whose chemical composition exhibits remarkable antioxidant and antimicrobial properties.

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Report on the Food Chemistry, Processing & Technology Summit (FCPT 2026)

Giorgia Sarais

The Food Chemistry, Processing & Technology Summit (FCPT 2026) was successfully held virtually on June 03, 2026, bringing together researchers, academicians, industry experts, and professionals from across the globe to discuss the latest advancements in food chemistry, food processing, and emerging technologies. The summit was organized under the theme “From Molecules to Meals: Transforming Food Through Science and Technology.

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