INFORM April 2026

44 INFORM APRIL 2026 , VOL. 37, NO. 4

PRODUCTION OF ENCAPSULATED OLIVE POWDERS AS FUNCTIONAL FOOD INGREDIENT: EFFECTS OF DIFFERENT CARRIERS ON QUALITY CHARACTERISTICS Argün, S., et al. , Powder Technology , 467, 121605, 2026. Olive is a high value commodity for Mediterranean Countries, and its drying may be a valuable tool for improving oxidation stability. However, its high oil content is an obstacle for drying. In this study, encapsulated olive powders by different carriers were produced as a functional food ingredient and their stability were investigated during storage. Firstly, olive pulp was encapsulated with aquafaba and various hydrocolloids, namely carboxymethylcellulose (CMC), gum arabic (GA), and a mixture of these hydrocolloids, at varying concentrations (0.5–2 %). Subsequently, the mixture was freeze-dried to obtain the encapsulated powders. Antioxidant activity, total phenolic content, hygroscopicity (%), water solubility (%), color, microscopic analysis (SEM) and particle size were analyzed. The moisture content and color of the samples were conducted at storage times of 0, 7, 14, and 28 days. When the antioxidant activity and total phenolic content of the olive powders were analyzed, olive powder containing CMC (0.5 %) + GA (1.5 %) gave the highest

antioxidant activity among the encapsulated powders. The moisture content of samples was lower than 10 % during storage. The appearance of the encapsulated powders showed that the addition of hydrocolloids improved the color. Furthermore, olive powder encapsulated with GA (2 %) gave the lowest hygroscopicity, highest solubility and lightness. SEM images revealed using the mixture of hydrocolloids increased oil encapsulation in olive pulp. Similarly, adding the aquafaba and hydrocolloids decreased particle size distribution of powders which showed better particle distribution. This study concluded that the encapsulated olive powder has potential as a functional ingredient in various food matrices.

supercritical fluid extraction, among others, are providing novel perspectives to this traditional lipid modification route. Across sectors, hydrogenation is shifting toward low‑temperature, electrified (plasma/ electrochemical) and highly engineered catalytic systems, aimed at reducing CO 2 footprint, energy use and unwanted by‑products (like trans fats) while enabling precise control over product structures. These advanced techniques enable the hydrogenation of vegetable oils without the concomitant formation of trans-isomers, yielding fats that can be seamlessly integrated into various lipid-based food formulations while adhering to modern nutritional guidelines. ELIMINATION OF TRANS FATTY ACIDS FROM FOODS USING NOVEL TECHNOLOGIES Umayangania, S., et al. , Food Reviews International , 42, 2, 2026. Trans fatty acids (TFAs) are referred to as trans configuration of unsaturated fatty acids that occur during the commercial manufacturing processes such as partial hydrogenation, deodorization and refining, and naturally in ruminants’ fats due to their biohydrogenation process. TFAs are crucial in the food industry due to their significant role in enhancing

Thais Lomônaco Teodoro da Silva teaches and conducts food

science research at the Federal University of Lavras (UFLA), Brazil. Her research is focused on oleogels, lipid

crystallization, and sonocrystallization.

The mandatory elimination of trans-fatty acids (TFA) from food products has profoundly impacted the hydrogenation processes within the fats and oils industry. Consequently, emerging technologies such as cold plasma, microwave assisted synthesis, and