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This research is aimed at preparing the β-galactosidase (βg) and vitamin C (VC) cocapsules stabilized by milk proteins. The effect of different independent parameters including core-coating ratio (10-100%), whey protein isolate (0 : 1), sodium caseinate (0 : 1), and ultrasound power (50-150 W) on physicochemical properties of microcapsules was investigated. The response surface methodology (RSM) defined the optimal conditions. Increasing the WPI values had different effects on the particle size and polydispersity index (PDI). The zeta potential values decreased by decreasing SC values. The βg had better encapsulation efficiency in comparison to VC. Increasing the core-coating ratio showed a negative effect on the enzyme activity. Among the test parameters, the core-coating ratio was effective on the viscosity of microcapsules. Two optimum conditions for co-encapsulation were determined as WPI, SC, core-coating ratio, and ultrasound power of 0, 1, 100%, and 79.4 W and 0.2, 0.8, 100%, and 75 W for microcapsules I and II, respectively. In the next step, the structural and morphological properties of the optimum samples were analyzed. The heterogeneous morphology of microcapsules was observed by SEM analysis. The formation of new interactions between wall materials, βg, and VC was confirmed by FT-IR analysis. XRD analysis revealed that the WPI-coated sample had a higher crystallinity index. Generally, the successful co-encapsulation of βg and VC exhibited the potential of the resultant microcapsules for the industrial production of VC fortified and lactose-free milk. [ABSTRACT FROM AUTHOR]

The study involved subjecting sohshang (Elaeagnus latifolia) juice (SJ) to thermosonications (TS), a process integrating ultrasound and heat, with a range of independent variables. Specifically, three explored distinct amplitudes (30%, 40%, and 50%) alongside three temperature settings (30°C, 40°C, and 50°C) and four treatment durations (15, 30, 45, and 60 minutes) were used in the experiment. A variety of quality parameters were analyzed such as antioxidant activity (AOA), ascorbic acid (AA), total flavonoid content (TFC), total phenolic content (TPC), yeast and mold count (YMC), and total viable count (TVC). Thermosonicated sohshang juices (TSSJ) successfully achieved highest content of AA (69.15 ± 0.99 mg/100 ml), AOA (72.93 ± 1.62 %), TPC (122.03 ± 4.23 mg GAE/ml), and TFC (116.14 ± 3.29 mg QE)/ml) under ideal circumstances. Also, minimal TVC and YMC in these juices have been observed. The best results for AA and TFC were observed at 40°C with 40% and 50% amplitude over processing times of 45 and 60 min. To optimize the extraction processes with various objectives, artificial neural network (ANN) was established with an original experimental planning methodology. Overall, the investigation demonstrated that TS is an effective method to enhance the nutritional and microbiological qualities of sohshang fruit juice. The use of ANN in the optimization process is particularly valuable in achieving desirable outcomes. As the food and pharmaceutical industries seek natural and bioactive substances, TSSJ holds great potential for various applications. [ABSTRACT FROM AUTHOR]

The study aimed to investigate the chemical composition and antimicrobial and antioxidant activities of the essential oil from dried seeds of Xylopia aethiopica. The essential oil was obtained by hydrodistillation and analyzed by GC/FID and GC/MS. The essential oil yield was 1.35%. Forty-nine compounds were identified in the essential oil with 1,8-cineole (16.3%), β-pinene (14.8%), trans-pinocarveol (9.1%), myrtenol (8.3%), α-pinene (5.9%), and terpinen-4-ol (5.6%) as major components. The antimicrobial activity of this essential oil was studied using disk diffusion and broth microdilution methods on four bacteria (Staphylococcus aureus, Enterococcus faecalis, Escherichia coli, and Pseudomonas aeruginosa) and one fungus (Candida albicans). The essential oil exhibited excellent activity against S. aureus, E. faecalis, and C. albicans and moderate activity against E. coli. Among all strains tested, C. albicans showed the best sensitivity with a MIC of 50 mg/mL. The antioxidant activity was examined using a DPPH-free radical scavenging assay. The essential oil of X. aethiopica showed low antioxidant activity (IC50 = 784.604 ± 0.320 mg/mL) compared to that of ascorbic acid and the reference compound (IC50 = 0.163 ± 0.003 mg/mL). The results indicate that consumption of X. aethiopica seeds can reduce the virulence of food-borne pathogens and their resistance to antibiotics. [ABSTRACT FROM AUTHOR]

Sweet potato has played an important role in human diets for centuries. Sweet potato is an excellent source of nutrients and natural health-promoting chemicals such as carotenoids, vitamin C, and polyphenols. In this article, we selected forty-eight sweet potato cultivars to evaluate the contents of proximate compositions, phytochemicals, and total antioxidative capacity (TAC). In addition, the sensory taste test was conducted as well. The concentrations of chemical constituents varied significantly among the 48 cultivars. The starch content ranged from 10.58% to 28.08%. The protein concentration was between 2.00% and 12.16%. A noticeable variability was found in vitamin C (8.17–66.09 mg·100 g−1), total polyphenols (0.32–13.82 µg·g−1), and carotenoids (0.22–559.70 µg·g−1). 3,5-dicaffeoylquinic acid was the dominant phenolic acid derivative in all varieties, followed by chlorogenic acid. The content ranges of 3,5-dicaffeoylquinic acid and chlorogenic acid were 0.41–92.18 µg·100 g−1 and 1.59–63.98 µg·100 g−1, respectively. Remarkable DPPH (0.19–0.59 µg·g−1) and ABTS+ (0.19–1.42 µg·g−1) antioxidant activities were also observed in these sweet potatoes. TAC was related to vitamin C, carotenoids, total polyphenols, and caffeic acid derivatives. The purple flesh cultivars, especially Mianzishu-9, Jiheishu-1, and Qianshu-18-5-1, rich in protein, starch, and antioxidants, had immense potential to improve malnutrition and hidden hunger. The dark orange flesh cultivars Hongxiangjiao and Ziyunhongxinshu performed best in sensory taste evaluation, but the nutrients and antioxidant effects were ordinary. These cultivars were suitable for enriching the human food systems. [ABSTRACT FROM AUTHOR]

Background. Anti-vascular endothelial growth factor (anti-VEGF) therapy via intravitreal injection is an effective treatment for patients with abnormal ocular neovascularization, such as age-related macular degeneration (AMD) and diabetic macular edema (DME). However, prolonged and frequent anti-VEGF treatment is associated with a risk of local and systemic adverse events, including geographic atrophy, cerebrovascular disease, and death. Furthermore, some patients do not adequately respond to anti-VEGF therapy. Hypoxia-inducible factor (HIF) is a transcription factor that controls the expression of hypoxia-responsive genes involved in angiogenesis, inflammation, and metabolism. The HIF/VEGF pathway plays an important role in neovascularization, and the inhibition of HIF activation could be an effective biomolecular target for neovascular diseases. The demand for disease prevention or treatment using functional foods such as superfoods has increased in recent years. Few reports to date have focused on the antineovascular effects of superfoods in the retinal pigment epithelium (RPE). In light of the growing demand for functional foods, we aimed to find novel HIF inhibitors from superfoods worked in RPE cells, which could be an adjuvant for anti-VEGF therapy. Methods. Seven superfoods were examined to identify novel HIF inhibitor candidates using luciferase assay screening. We used the human RPE cell line ARPE-19 and fetal human RPE (fhRPE) to investigate the biomolecular actions of novel HIF inhibitors using quantitative PCR and western blotting. Results. Under CoCl2-induced pseudohypoxic condition and 1% oxygen hypoxic incubation, camu-camu (Myrciaria dubia) showed HIF inhibitory effects determined by luciferase assays. Camu-camu downregulated HIF-1α and VEGFA mRNA expressions in a concentration-dependent manner. Camu-camu also inhibited HIF-1α protein expressions, and its inhibitory effect was greater than that of vitamin C, which is present at high levels in camu-camu. Conclusion. The camu-camu extract suppressed the activation of HIF and VEGF in RPE cells. This could assist anti-VEGF therapy in patients with abnormal ocular neovascularization. [ABSTRACT FROM AUTHOR]

Citrus fruits, regarded as a prominent fruit crop, are cultivated extensively around the globe and orange (Citrus sinensis L.) is a widely cultivated popular member of the citrus family. Dried oranges have gained recognition as a healthy snack option among consumers and worldwide markets due to the absence of additional ingredients such as sugar and chemicals, whilst yet containing significant natural beneficial components. The drying method is very intriguing due to its ability to facilitate the efficient production, packaging, storage, and transportation of dried oranges at a cost-effective price. In this study, the effects of microwave pretreatment (Mpt) (90 W, 30 min) on hot air drying (HTAD-MW) (60, 70, and 80°C) were investigated, along with the effects on the drying kinetics, rehydration capacity, and quality properties of the orange snack including phenolic compounds (vanillic acid, gallic acid, epicatechin, hesperidin, naringenin, chlorogenic acid, sinapic acid, and o-coumaric acid), antioxidant capacities (with DPPH, FRAP, and CUPRAC methods), and ascorbic acid contents. For modeling the kinetics of orange snack drying in all tests, logarithmic, Wang and Singh's, diffusion approach, two term, and Wang and Sing's models performed best. Hot air drying (HTAD) at 70°C applied orange snacks showed the lowest △E ∗ ab value, and the color values were close to those of fresh orange slices. The levels of total and individual phenolics, antioxidant capacity (AC), and ascorbic acid (AA) in dried orange snacks were found to be significantly lower (p < 0.05) than in the fresh orange slices. Results also showed that HTAD-MW-applied orange snacks contained more total phenolic (TP) content, individual phenolic content, and AC but lower AA than HTAD-applied samples. The highest amount of phenolic compound was hesperidin for fresh and dried orange snacks. The method that best preserves the TP content and AC of dried orange snacks was found at the drying condition of HTAD-MW at 60°C. As a conclusion, it was suggested that the use of microwave and hot air combination is a promising method to introduce a new functional healthy snack to the dried product market with high quality. [ABSTRACT FROM AUTHOR]

Peroxidation during organism growth and development might have catastrophic implications. It is critical to further investigate the antioxidant potential of plant anthocyanins. In this study, anthocyanins from Eleutherococcus brachypus fruits (EBF) were extracted by an ultrasonic-assisted method. The anthocyanins were then tested for stability under various storage conditions. Based on single-factor combination with response surface optimization, the best ethanol concentration for anthocyanin extraction was 75%, the ideal ultrasonic irradiation power was 160 W, the liquid-to-solid ratio was 10.18 mL/g, and the maximum anthocyanin yield was 1.86 mg/g. Anthocyanins are readily degraded by bright light and remain stable under acidic storage conditions (pH 3.0) and at temperatures below 60°C. The inhibition rates of anthocyanins against ABTS and DPPH radicals were 54.59% and 48.70%, respectively, using vitamin C (Vc) as a positive control. The data cited above make it clear that anthocyanins may act as natural antioxidants. In addition, this research provides a sound theoretical foundation for the creation of natural green antioxidants. [ABSTRACT FROM AUTHOR]

The utilization of natural preservatives presents a promising avenue for mitigating the spoilage of fresh-cut fruits and vegetables induced by microorganisms, enzymatic browning, and water loss. We have developed an innovative method for preserving fresh-cut green peppers using the combined effects of ε-polylysine (ε-PL) and p-Coumaric acid (p-CA). Through concentration screening experiments, we determined that the optimal concentrations of ε-PL and p-CA were 25 mg/L and 10 mg/L, respectively (ε-p-CA). Treatment with ε-p-CA significantly improved the quality of fresh-cut green peppers. It effectively reduced hardness and weight loss, preserving the texture and appearance of the peppers. Furthermore, ε-p-CA treatment delayed the increase in respiratory rate, electrolyte leakage, and ethylene production, thereby maintaining the structural integrity. Meanwhile, ε-p-CA treatment effectively inhibited the malondialdehyde (MDA) content increase and maintained DPPH radical scavenging activity. The microbial analysis demonstrated the ε-p-CA-treated peppers also showed lower total bacterial, mold, and yeast counts, which prolonged the freshness of fresh-cut peppers. In addition, ε-p-CA treatment improved the retention of phenolics and vitamin C without significantly affecting the color and soluble sugar content of green peppers. Overall, the ε-p-CA treatment showed promise as a natural preservative for extending the shelf life of fresh-cut green peppers. [ABSTRACT FROM AUTHOR]

This study evaluated the antioxidant, anticancer, and neuroprotective activities of germinated shoots (cotyledon and true leaves) of wild plants and measured their total phenol, flavonoid, quercetin, and vitamin C contents. The ethanol extract of Geum aleppicum (GA) showed high DPPH and ABTS radical scavenging activities. GA treatment also significantly increased cell viability against hydrogen peroxide-induced oxidative stress in SH-SY5Y neuronal cells, indicating that GA had antioxidant and neuroprotective properties. In AGS gastric cancer cells, the cotyledon of Pinus densiflora (PD1) and the true leaves of Chamaecyparis obtusa (CHA2) significantly inhibited cell proliferation, showing that PD1 and CHA2 elicited anticancer effect. The total phenol content was the highest in the shoots of GA, and the total flavonoid content was the highest in the shoots of true leaves of P. densiflora. The quercetin and vitamin C contents were the highest in the CHA2 and the cotyledon of GA, respectively. In conclusion, this study suggested the antioxidant, anticancer, and neuroprotective activities of the germinated shoots of wild plants and their high total phenol, flavonoid, quercetin, and vitamin C contents. These findings were noteworthy in the case of the germinated shoot of GA and provided a basis for studying functional forestry income resources. Practical Applications. Our results demonstrated that GA exerts strong DPPH and ABTS radical scavenging activities. It also plays a neuroprotective role in oxidative stress-induced cell damage. These effects can be linked to their polyphenol and flavonoid contents in the extract. Moreover, PD1 treatment has inhibitory effect on gastric tumor cells growth and exhibited an effective ∙OH radical scavenging property. These findings indicated that germinated shoot extracts have potential for development of functional food with therapeutic applications. [ABSTRACT FROM AUTHOR]

Baobab (Adansonia digitata L) is a large tree species growing in semiarid and arid lowlands of Ethiopia and other places. The plant is valued by natives for its contributions as a cash crop and livelihood tree. Previous studies using samples from different countries have documented their phytochemical profiles and nutritional and health benefits. This study explored the phytochemical constituents and biological activities of fruit pulp extracts of baobab collected from Tekeze Valley, Tigrai, Ethiopia. To this end, qualitative phytochemical screening tests, quantitative phytochemical analyses, and gas chromatography-mass spectrometry (GC-MS) analysis were carried out using aqueous extract. Analyses of antioxidant activities were also conducted with aqueous- and methanol-extracts using of 2,2-diphenyl-1-picrylhydrazyl (DPPH), nitric oxide (NO), and hydroxyl (OH) radical scavenging activity assays. The qualitative screening tests showed the presence of flavonoids, phenols, saponins, tannins, and terpenoids. Quantitative analyses of these phytochemicals at 25, 50, and 100 g/mL aqueous extract resulted in 0.0252 to 0.1000% yields. Yields of flavonoids, phenols, and saponins were higher at 50 g/mL extract, while that of tannins and terpenoids were higher at 100 g/mL. GC-MS analysis resulted in 15 predominant compounds including (1,2bis(trimethylsilyl)benzene (13.17%), 2-methyl-7-phenylindole (11.75%), 2-ethylacridine (10.11%), and benz[b]-1,4-oxazepine-4(5H)-thione,2,3-dihydro-2,8-dimethyl (10.11%). Aqueous and methanol extracts showed concentration-dependent antioxidant activities. In all the assays and concentrations, the antioxidant activities of both extracts were lower than that of the ascorbic acid standard. At equal extract concentrations (e.g., 100 and 250 μg/mL), methanol extract had higher antioxidant activities than aqueous extract. The findings can encourage future initiatives towards large-scale research for compiling a complete phytochemical profile of the fruit pulp of the Ethiopian baobab. [ABSTRACT FROM AUTHOR]

Low-pressure plasma (LPP) treatment was implemented as a nonthermal technology to preserve the organoleptic and nutritional qualities of lyophilized lemon slices. Effects of LPP treatment on the basic quality and flavor characteristics of lyophilized lemon slices stored for 7 d were evaluated. Fresh lyophilized lemon slices were prepared as a reference. The total titratable acids and sugars were in the range of 1.00∼1.11 mg/mL and 190.21∼197.37 mg/mL. The total phenolic content and Vc gradually decreased during storage from 1.74 to 1.33 mg/mL and 0.53 to 0.31 mg/mL. LPP had minor effects on total sugars and total titrate acids but prevented the storage losses of vitamin C (Vc) and phenols. A total of 35 volatile organic compounds were identified with C10 monoterpenoids being the major compounds. C6-C9 aldehydes corresponding to a green grassy aroma gradually decreased with increasing storage time. The gallery plot confirmed the different compositions of volatile organic compounds in LPP-treated samples. LPP-treated lemon slices had a higher content of preferred aromatic substances (terpinen-4-ol, α-terpineol, α-terpinene, and limonene) with a citrus-like flavor. These results demonstrated the positive effect of LPP treatment on retaining the flavor characteristics of lemon slices. [ABSTRACT FROM AUTHOR]

Background. Podocarpus gracilis is an evergreen, dioecious tree found in Ethiopia and other African nations. It can reach a height of 60 meters. Without any scientific validation, ethnobotanical studies conducted in Ethiopia revealed that the Podocarpus gracilis plant's leaf is consumed orally to treat diabetes mellitus. Hence, this study aims to evaluate the in vivo blood glucose level lowering, lipid-lowering, and in vitro-free radical scavenging responses of Podocarpus gracilis leaf extract and fractions on experimental mice induced with diabetes. Methods. The in vitro antioxidant activity of PGC (Podocarpus gracilis) leaf extract was assessed by using a diphenyl-2-picrylhydrazyl (DPPH) assay. The oral glucose-loaded, normoglycemic, and streptozotocin- (STZ-) induced diabetic mouse models were employed. In the STZ-induced mice model, the leaf extract and solvent fractions activity on serum lipid and weight were also measured. The extract and fractions were tested at 100, 200, and 400 mg/kg dosages. One-way ANOVA was used to determine the statistical significance of BGL (blood glucose level) changes within and between groups, and Tukey's post hoc multiple comparisons were then performed. Results. In the acute toxicity study of Podocarpus gracilis leaf extract and fractions, there was no evidence of animal mortality at the maximum dose of 2 g/kg during the observation period. The extract-treated group with normoglycemia revealed a significant lowering in BGL at the 4-hour mark of 27.4% (p < 0.001) and 25.2% (p < 0.01) at doses of 200 mg/kg and 400 mg/kg, respectively, compared to that in negative control. In the oral glucose tolerance test (OGTT) model, only 400 mg/kg treated groups at 120 min after exposure showed a BGL reduction of 31.17% which was statistically significant (p < 0.05) in comparison to the negative control. In the single-dose STZ-induced model, eighth-hour BGL measurements from CE 100, CE 200, CE 400, and GLC5 showed drops in BGL of 43.1%, 44.1%, 45%, and 47.3% from baseline fasting BGL values. In the repeated streptozotocin (STZ)-induced model, at all doses of leaf extract and fractions, the fasting BGL was significantly (p < 0.001) reduced. Moreover, the leaf extract and solvent fractions have shown a significant (p < 0.001) reduction of serum lipids such as LDL, TC, and VLDL, and at the same time, it increases HDL at 14 days with body weight gained. In the test for antioxidant activity, the half-maximal inhibitory concentrations (IC50) for leaf extract and the standard medication (ascorbic acid) were 8.2 μg/ml and 3.3 μg/ml, respectively. The IC50 value denotes the concentration of the sample required to scavenge 50% DPPH radicals. Conclusion. The 80% hydromethanolic leaf extract and fractions of Podocarpus gracilis exhibited blood glucose lowering, lipid-lowering activity in normoglycemic, oral glucose tolerance test (OGTT) mode, and STZ-induced diabetic mice with weight gains. There is scientific support for the alleged traditional use as an antidiabetic, lipid-lowering, and antioxidant activity. The results need to be confirmed by future studies. [ABSTRACT FROM AUTHOR]

An investigation was carried out to extend the shelf life of cashew apple juice (CAJ) by up to 90 days from its natural shelf life. CAJ was obtained by pressing apples. Then, extracted juice was clarified, pasteurized, and added with preservatives, citric acid (0.01%), and sodium benzoate (0.01%). The juice was analyzed for physicochemical qualities, sugars, microbial (total bacteria, yeast, and mould) and sensory evaluation tests for appearance (yellow and brown color), aroma, and taste (astringent, bitter, and sweet). CAJ was stored at refrigeration (4°C) and ambient temperature (22.6-32.5°C) for 90 days. Sensory and shelf life analyses were conducted at 0, 15, 30, 45, 60, 75, and 90 days during storage. The results showed that cashew apple juice had strong vitamin C content (256.5 mg/100 mL). At ambient storage, there was high decrease of vitamin C (6.2-59.8%) and low decrease at refrigeration storage (1.6-10.5%). pH was found to decrease (4.4-3.15) and TSS (11–10.6°Bx), while titratable acidity (0.4–0.59%) increases with time at refrigerating storage. Also, at ambient storage, CAJ showed the similar trend, having decrease in pH (4.4-3.06) and TSS (11-10.3°Bx), while titratable acidity increased (0.4-0.61%). Moreover, sugar content for juice had minimum and maximum decrease at refrigeration and ambient temperatures, respectively. Storage at ambient temperature resulted in growth of microbes which was observed after 15 days for juices without preservatives and 75 days for juices with preservatives, with no E. coli growth. Juice on refrigeration had higher intensity of yellow color (7.50) and sweetness (5.58) while low intensity for astringency (1.58) (p < 0.05). Sensory evaluation of the beverage was found to be satisfactory. Thus, shelf life of cashew apple juice was extended to 90 days satisfactorily, ensuring consumption-safe parameters and satisfactory sensory qualities. [ABSTRACT FROM AUTHOR]

Hyperuricemia and its complications are severe risks to human health. Dietary intervention is considered an essential part of the management of hyperuricemia. Studies have reported that the intake of antioxidants has a positive effect on hyperuricemia. Here, we collected data from 8761 participants of the National Health and Nutrition Examination Survey for this analysis. Daily intakes of vitamins A, C, and E; manganese; selenium; and zinc were calculated as the composite dietary antioxidant index (CDAI). The participants were divided into four groups (Q1, Q2, Q3, and Q4) according to the CDAI. Univariate analysis was used to assess the association of covariates with hyperuricemia. The association between the CDAI and hyperuricemia was evaluated using multinomial logistic regression, and its stability was determined by stratified analysis. Our results revealed that the CDAI has a significant negative association with hyperuricemia (Q2: 0.81 (0.69, 0.95); Q3: 0.75 (0.62, 0.90); Q4: 0.65 (0.51, 0.82); P < 0.01). The results of stratified analysis emphasize that this association between CDAI and hyperuricemia is stable. In conclusion, this study suggested a negative association between the CDAI and hyperuricemia. [ABSTRACT FROM AUTHOR]

Antioxidants are primarily responsible for the beneficial health effects of foxtail millet. This study evaluated a foxtail-millet-based composite antioxidant nutritive flour consisting of fermented foxtail millet, coarse grains, and fruit powders. The composition of the antioxidant nutritive flour was optimized, and it was found to be rich in antioxidant nutrients, such as phenolics (2.27 g/100 g), vitamin C (0.21 g/100 g), and polysaccharides (0.35 g/100 g). The results revealed that this composite nutritive flour has enhanced in vitro and in vivo physicochemical properties and higher antioxidant activities than commercial nutritive flour. The total antioxidant capability, superoxide dismutase (SOD) capability, and superoxide radical scavenging abilities were 0.84 mM Trolox equivalents/g, 38.29 U/g, and 42.02%, respectively. The activity of the antioxidant enzyme SOD and glutathione peroxidase increased, whereas malondialdehyde levels decreased in the liver, heart, and kidney of mice treated with the nutritive flour, indicating the potential antioxidant activity of this fermented foxtail-millet-based nutritive flour. [ABSTRACT FROM AUTHOR]

Introduction. HIV-1 infection in cell culture is typically characterized by certain cytopathic effects such as vacuolization of cells and development of syncytia, which further lead to cell death. In addition, the majority of drugs during HIV treatment exhibit serious adverse effects in patients, apart from their beneficial role. During the screening of cytoprotective agents to protect the cells from HIV-1-associated cell death and also drug-associated toxicity, antioxidants from a natural source are assumed to be a choice. A well-known antioxidant, ethyl gallate (EG), was selected for cytoprotection studies which have already been proven as an anti-HIV agent. Objective. The main objective of the study was to explore the cytoprotective potential of EG against HIV-1-induced cytopathic effect and antiretroviral drug toxicity. Methods. DPPH free radical scavenging assay was performed with EG to find the effective concentration for antioxidant activity. HIV-1infection-associated cytopathic effects and further rescue by EG were studied in MT-2 lymphocytes by the microscopic method and XTT cytopathic assays. The cellular toxicity of different antiretroviral drugs in different cell lines and the consequent cytoprotective effectiveness of EG were investigated using an MTT cell viability assay. Results. Like ascorbic acid, EG exhibited promising antioxidant activity. HIV-1 infection of MT2 cells induces cell death often referred to as the cytopathic effect. In addition, the usage of antiretroviral drugs also causes severe adverse effects like cytotoxicity. In this context, EG was tested for its cytoprotective properties against HIV-1-induced cytopathic effect and drug-mediated cellular toxicity. EG reclaimed back the MT2 cells from HIV-1-induced cell death. Antiretroviral drugs, such as ritonavir, efavirinz, AZT, and nevirapine, were tested for their toxicity and induced more cell death at higher concentrations in different tissue models such as the liver (THLE-3), lung (AEpiCM), colorectal (HT-29), and brain (U87 MG). Pretreated cells with EG were rescued from the toxic doses of ART. Conclusion. EG was found to be exhibited cytoprotection not only from HIV-1-linked cell death but also from the chemotoxicity of antiretroviral drugs. Evidently, EG could be a cytoprotective supplement in the management of AIDS along with its enormous antioxidant benefits. [ABSTRACT FROM AUTHOR]

In recent times, there is an increasing global interest in the consumption of safe, healthy fruits and juices without synthetic materials and preservatives. The objective of the study was to evaluate the physiochemical quality of Valencia, Ibadan sweet, and Washington varieties of sweet orange (Citrus sinensis L. Osbeck) fruits in response to eucalyptus leaves, orange peels, and their combination during 30 days of storage at ambient 25°C and 80-85% relative humidity. The experimental design was a 4 × 3 factorial design in a completely randomized design. The results showed that orange fruits coated with the combined oils of eucalyptus leaves and orange peels significantly (P ≤ 0.05) delayed weight changes, firmness, titratable acidity, total soluble solids concentration, vitamin C content, and higher acceptability with extended shelf life compared to uncoated control fruits. Valencia (V1) exhibited a significant beneficial effect of the biobased oils treatment on weight, firmness, and vitamin C content. In Ibadan sweet (V2) fruits, biobased oils enhanced titratable acidity with relatively better total soluble solids and marketability. Biobased oils are known to reduce fruit weight loss by limiting respiration rate. It was concluded that the combined biobased oil had the best effect on keeping citrus fresh. These findings provide a practical basis for the application of combined biobased oil as an effective preservative to improve the storage quality of citrus fruits. [ABSTRACT FROM AUTHOR]

The effect of solar drying (SD), room-temperature shaded drying (RSD), hot-air drying (HD), vacuum freeze drying (VFD), and microwave drying (MD) was compared on the sensory quality, nutrient substances, bioactive constituents, and antioxidant activities of dried Stropharia rugosoannulata. The results revealed that, in comparison with SD, RSD, HD, and MD, VFD mushrooms exhibited a better appearance with less shrinkage and an ideal colour with lower a colour difference. Meanwhile, a significantly higher content (p < 0.05) of protein, carbohydrate, total sugar, and vitamin C was retained in VFD samples. The HD and VFD samples both had abundant total free amino acids and best met the ideal protein standard. Furthermore, VFD had advantages in terms of better preserving bioactive constituents and stronger antioxidant activities compared to other treatments. Therefore, the VFD-dried S. rugosoannulata obtained a better overall quality compared to the other four drying methods. [ABSTRACT FROM AUTHOR]

Ellagic acid (EA) is a bioactive polyphenol compound with numerous biological activities, such as anti-inflammatory, antiestrogenic, antioxidant, and anticancer activities. In this research, we investigated the effect of postharvest tomato fruits with EA treatment. Our results showed that at 25°C for 20 days, compared to a control group, the weight loss rate, titratable acidity, and soluble solid concentration of tomato fruits treated with 50 μM EA were lower. The content of soluble protein in the EA-treated group was approximately 1.65 times higher than in the control group, and EA treatment greatly inhibited the changes in lycopene and vitamin C content. Moreover, EA treatment reduced malondialdehyde content, electrolyte leakage, and the production of reactive oxygen species. Furthermore, EA treatment upregulated the expression of antioxidant-related genes and induced the activities of the antioxidant enzyme. In summary, our results showed that EA could retard senescence and preserve the quality characteristics of harvested tomato fruits via enhancing the antioxidant responses. [ABSTRACT FROM AUTHOR]

The current investigation was carried out to develop polyphenol-enriched functional drinks from oil industry waste. Purposely, polyphenols were extracted from the mustard and sesame oilseed cakes through ultrasound-aided extraction alongside conventional extraction mode for comparison purposes. Among the oilseed cake extracts, sesame with methanol and ultrasonic extraction exhibited best results for TPC, DPPH, FRAP, ABTS, and β-carotene as 39 ± 0.04 g GAE/100 g, 35 ± 0.02 g TE/100 g, 20 ± 0.02 g TE/100 g, 18 ± 0.03 g TE/100 g, and 35 ± 0.05 g TE/100 g, respectively, and mustard showed 31 ± 0.04 g GAE/100 g, 20 ± 0.01 g TE/100 g, 16 ± 0.02 g TE/100 g, 12 ± 0.01 g TE/100 g, and 30 ± 0.05 g TE/100 g, respectively. In case of conventional extraction and methanol as solvent, sesame revealed outcomes for TPC, DPPH, FRAP, ABTS, and β-carotene as 13 ± 0.02 g GAE/100 g, 17 ± 0.03 g TE/100 g, 10 ± 0.01 g TE/100 g, 21 ± 0.04 g TE/100 g, and 15 ± 0.03 g TE/100 g, respectively, compared to mustard which showed for TPC, DPPH, FRAP, ABTS, and β-carotene as 11 ± 0.02 , 12 ± 0.01 , 08 ± 0.01 , 17 ± 0.03 , and 10 ± 0.01 , respectively. Likewise, for mustard oilseed cake extract with conventional extraction technique and water as solvent, minimum findings were observed for TPC, DPPH, FRAP, ABTS, and β-carotene as 07 ± 0.01 , 09 ± 0.02 , 06 ± 0.01 , 14 ± 0.03 , and 07 ± 0.01 , respectively. T0 without extracts, T1 (sesame oilseed cake extract based Functional drink) , and T2 (mustard oilseed cake extract based Functional drink). The recorded values for total phenols, total flavonoids, total carotenoids, and vitamin C in T0, T1, and T2 were 29.79 ± 6.05 , 32.53 ± 7.05 , and 30.5 ± 5.05 ; 26.33 ± 5.05 , 30.60 ± 7.05 , and 29.75 ± 5.05 ; 2.11 ± 0.05 , 2.12 ± 0.05 , and 2.08 ± 0.01 ; and 31.7 ± 7.05 , 30.5 ± 5.05 , and 29.6 ± 6.05 , respectively. Likewise, sensory evaluation for color, flavor, sweetness, sourness, and overall acceptability during 2 months of storage depicted acceptable scores. The inclusive best outcomes for phytochemical analysis were achieved with sesame oilseed cake extracts by applying ultrasonic extraction technique and methanol as solvent. In the same way, among the developed functional drinks, T1 (sesame oilseed cake extract-based functional drink) exhibited best physiochemical as well as storage characteristics. [ABSTRACT FROM AUTHOR]

The effect of apricot gum-based edible coating at different concentrations (0, 8, 10, and 12%, w/w) during deep-fat frying of zucchini cuttings were evaluated. Physicochemical properties such as moisture, oil uptake, frying yield, coating pick-up, color, vitamin C, shrinkage, oxidation parameters, and sensory properties were determined. The results showed that coating with apricot gum had a significant effect on moisture and oil contents and the frying yield of zucchini cuttings (P < 0.05). The highest coating pick-up was observed in the coated sample with 12% gum (S12). Coating with apricot gum resulted in more preservation of vitamin C in fried zucchini cuttings. The lowest shrinkage and Δ E was also observed in the coated samples. The fried coated samples had lower hydrolysis and oxidation rate (acid, peroxide, and anisidine values) during storage. The coated samples had a good overall acceptability similar to the control treatment. In conclusion, apricot gum due to thermal stability, good properties, and its facility to use, suggested for coating and usage in industrial fried zucchini cuttings production. [ABSTRACT FROM AUTHOR]

Teff [Eragrostis tef (Zuccagni) Trotter] is a cereal grain originating in Ethiopia as a staple food for millions of people. Its grain is a gluten-free superfood and got acceptance as a medicinal ingredient. Therefore, it is worthwhile to determine the antioxidative activities and L-ascorbic acid contents of teff grain and its baked food (injera). This study aimed to determine the ascorbic acid contents and antioxidant activities in the aqueous extract of the white and brown teff grains and their injera samples using iodimetric titration and UV-Vis spectrophotometric methods, respectively. The ascorbic acid contents in the white and brown teff ranged from 67.9–112.6 mg/100 g and 69.2–117.2 mg/100 g, respectively, and those in injera of the selected teff samples ranged from 30.5–32.9 mg/100 g and 37.3–43.0 mg/100 g, respectively. The antioxidant activities ranged from 1.26–7.04 μmol AAE/g for the white teff grains, 1.44–6.29 μmol AAE/g for the brown teff grains, 1.81–2.47 μmol AAE/g for white teff injera, and 3.89–4.86 μmol AAE/g for the brown teff injera samples. Findings of the present study have revealed that white teff and brown teff grains and their injera were found to have a higher content of ascorbic acid than commonly consumed grains and vegetables. No significant difference (α = 0.05) has been observed between the two varieties of teff grains with respect to the ascorbic acid content and antioxidant activities. However, there was a statistically significant difference (α = 0.05) in the ascorbic acid content and antioxidant activities between the teff grains and their injera samples. Therefore, this study indicated that teff grains and injera are rich in ascorbic acid content and antioxidant activities as compared to other cereal grains and are very crucial for human nutrition and health. [ABSTRACT FROM AUTHOR]

One of the most often utilized nanoparticles (NPs) in several technologies is zinc oxide (ZnO) NPs. However, these NPs are said to have harmful effects on the reproductive system. Thus, we designed this study to specify the potential preventive activity of vitamins (Vits) A, C, and E, as antioxidants, against toxicity of ZnO NPs in the testes of rats. A total of 54 Wistar rats were arranged in 9 groups of 6 and then orally received water (control 1), olive oil (control 2), Vit A (1000 IU/kg), Vit C (200 mg/kg), Vit E (100 IU/kg), ZnO (200 mg/kg), ZnO+Vit A, ZnO+Vit C, and ZnO+Vit E. To determine the amount of testicular injury, sperm analysis and histological evaluation were performed. In addition, oxidative stress status was examined using colorimetric and qRT-PCR methods. Our findings suggest that ZnO NPs cause adverse effects on sperm parameters and testicular histology. Furthermore, oxidative biomarkers (malondialdehyde and total oxidant capacity) were enhanced in the ZnO group. By contrast, the gene expression and activities of antioxidant enzymes (SOD, GPx, and CAT) noted a remarkable decrease in the ZnO group regarding control (p < 0.05). However, oxidative markers were remarkably mitigated after combined treatment of ZnO NPs and Vits A, C, or E compared to the rats given ZnO NPs (p < 0.05). Additionally, compared to the ZnO NP group, the rats receiving Vits+ZnO NPs exhibit increased antioxidant enzyme activity and mRNA expression (p < 0.05). The findings demonstrate the abovementioned Vits' ameliorative effects on toxicity incurred by ZnO NPs. [ABSTRACT FROM AUTHOR]

This paper investigates the interaction within a liposome-based drug delivery system in silico. Results confirmed that phospholipids, cholesterol, beta-carotene, and vitamin C in the liposome structures interact noncovalently. The formation of noncovalent interactions indicates that the liposomal structures from phospholipid molecules will not result in chemical changes to the drug or any molecules encapsulated within. Noncovalent interactions formed include (i) moderate-strength hydrogen bonds with interaction energies ranging from −73.6434 kJ·mol−1 to −45.6734 kJ·mol−1 and bond lengths ranging from 1.731 Å to 1.827 Å and (ii) van der Waals interactions (induced dipole-induced dipole and induced dipole-dipole interactions) with interaction energies ranging from −4.4735 kJ·mol−1 to −1.5840 kJ·mol−1 and bond lengths ranging from 3.192 Å to 3.742 Å. The studies for several phospholipids with short hydrocarbon chains show that changes in chain length have almost no effect on interaction energy, bond length, and partial atomic charge. [ABSTRACT FROM AUTHOR]

Background. Kirsten rat sarcoma (KRAS) protein is an essential contributor to the development of pancreatic ductal adenocarcinoma (PDAC). KRAS G12D and G12V mutant tumours are significant challenges in cancer therapy due to high resistance to the treatment. Objective. To determine how effective is the ATO/D-VC combination in suppression of PDAC the mouse transgenic model. This study investigated the antitumour effect of a novel combination of arsenic trioxide (ATO) and D-ascorbic acid isomer (D-VC). Such a combination can be used to treat KRAS mutant cancer by inducing catastrophic oxidative stress. Methods. In this study, we examined the effectiveness of ATO and D-VC on xenograft models—AK192 cells transplanted into mice. Previously, it has been shown that a high concentration of Vitamin C (VC) selectively can kill the cells expressing KRAS. Results. The results of this study demonstrated that the combination of VC with a low dose of the oxidizing drug ATO led to the enhancement of the therapeutic effect. These findings suggest that the combined treatment using ATO and D-VC is a promising approach to overcome the limitation of drug selectivity and efficacy. [ABSTRACT FROM AUTHOR]

Vitamin C (VC) plays an essential role in fish physiological function and normal growth. However, its effects and requirement of coho salmon Oncorhynchus kisutch (Walbaum, 1792) are still unknown. Based on the influences on growth, serum biochemical parameters, and antioxidative ability, an assessment of dietary VC requirement for coho salmon postsmolts (183.19 ± 1.91 g) was conducted with a ten-week feeding trial. Seven isonitrogenous (45.66% protein) and isolipidic (10.76% lipid) diets were formulated to include graded VC concentrations of 1.8, 10.9, 50.8, 100.5, 197.3, 293.8, and 586.7 mg/kg, respectively. Results showed that VC markedly improved the growth performance indexes and liver VC concentration, enhanced the hepatic and serum antioxidant activities, and increased the contents of serum alkaline phosphatase (AKP) activity, low-density lipoprotein cholesterol (LDL-C), high-density lipoprotein cholesterol (HDL-C), and total cholesterol (TC) whereas decreased the serum aspartate aminotransferase (AST), alanine aminotransferase (ALT) activities, and triglyceride (TG) level. Polynomial analysis showed that the optimal VC levels in the diet of coho salmon postsmolts were 188.10, 190.68, 224.68, 132.83, 156.57, 170.12, 171.00, 185.50, 142.77, and 93.08 mg/kg on the basis of specific growth rate (SGR), feed conversion ratio (FCR), liver VC concentration, catalase (CAT), hepatic superoxide dismutase (SOD) activities, malondialdehyde (MDA) content, and serum total antioxidative capacity (T-AOC), AKP, AST, and ALT activities, respectively. The dietary VC requirement was in the range of 93.08–224.68 mg/kg for optimum growth performance, serum enzyme activities, and antioxidant capacity of coho salmon postsmolts. [ABSTRACT FROM AUTHOR]

The study evaluates the effectiveness of thermosonication treatment on the physicochemical and anti‐nutritional properties of blood fruit beverage. The study has revealed that physicochemical properties such as pH, titratable acidity, color difference, total soluble solids, ascorbic acid content, total polyphenols, total anthocyanins, total flavonoids, and DPPH retained as the fresh juice. Similarly, anti‐nutritional components such as phytate, saponin, alkaloids, tannin, and oxalates were lowered significantly by the TST (Thermosonication treatment) TST‐1 (40°C/30 min), TST‐2 (42°C/27 min), TST‐3 (44°C/24 min), TST‐4 (46°C/21 min), TST‐5 (48°C/18 min), TST‐6 (50°C/15 min), and TST‐7 (52°C/12 min). Thermosonicated beverages had an extended shelf life of 4 weeks at 4°C with desirable physicochemical quality, and the storage study has exhibited minimal quality changes. The results obtained from this study may help the fruit beverage industries design similar processing of blood fruit beverages on a large‐scale production. Practical applications: Commercialization of blood fruit juice by value addition and lowering of its anti‐nutritional components may result in its availability all over the world along with its nutritious intake and healthy living among people. Thermosonically treated blood fruit juice with the unique parameter combination have resulted in better retention of phytonutrients as well as reduction in its anti‐nutritional factors, thereby offering excellent product quality as compared to the conventionally pasteurized beverages. This might increase the potential for commercialization of blood fruit and also result in the development of a trusted area for startup of this beverage industries, such as iron‐rich fruit beverage (58.16 mg/100) which will again promote better nutritional status, malnutrition free, and better livelihood in the local areas with ample blood fruit availability. [ABSTRACT FROM AUTHOR]

Parkia speciosa Hassk is an underutilized legume containing numerous nutrients with high perishability. The study was planned to extend the shelf‐life of P. speciosa seeds and pods with different treatments. Blanched and unblanched seeds and pods were subjected to freezing, freeze drying, cabinet drying, and sun drying. Samples were analyzed for nutritional, phytochemical, rehydration ratio, and overall acceptability score. Significant variation in nutritional value was observed in fresh and processed seeds as well as pods. Due to blanching, some minerals leached out resulting in lower ash content. Protein content was reduced slightly due to blanching and drying. Hot water blanching prior to drying, or freezing, inactivated the oxidative enzymes and preserved nutritional value. Freeze‐dried seed and pods had the highest % dehydration compared to other treatments. Blanched and unblanched, freeze‐dried samples had overall acceptance in an acceptable range for seed and pods. Freeze‐dried seeds and pods had longer storability without significant degradation of total antioxidants, phenols, ascorbic acid, overall acceptability, and rehydration ratio. Rehydration of freeze‐dried seeds and pods after blanching was highest. The study concluded that freeze drying along with blanching as pretreatment is effective in extending the shelf‐life of P. speciosa without a change in sensory profile. Novelty impact statement: Perkia speciosa is one of the highly nutritious and underutilized legume, are explored for a shelf‐life extension for their seeds and pods, herein. Mere exposed to minimal pre‐processing treatments, they are made available in the longer term without any nutritional loss, appreciable rehydration extent, and overall acceptability profile as well. Thus, these minimal pre‐processing tactics adoption by agri‐entrepreneurs land the basis for value addition, malnutrition eradication, food security, and commercialization to contribute to the overall growth of the nation. [ABSTRACT FROM AUTHOR]

The uneven maturity and severe internal rot of kiwifruit were rapidly accelerated when transferred to room temperature after long‐term controlled atmosphere storage. In this study, the effects of ethrel combined with different flow microcirculation of antiseptic mediums on the shelf‐life quality of "Qinmei" kiwifruit stored at 20°C were evaluated. Results indicated that the combined aerosolization application of 500 mg/L natamycin, 7.5% w/w H2O2 and 0.5 mg/L atomized ozone could control the decay incidence and respiratory rate of ethrel‐treated kiwifruit. Further studies indicated that ethrel and O3 treatment greatly increased the activities of chitinase, β‐1,3‐glucanase, catalase, and superoxide dismutase and produced higher ascorbic acid levels (151.16 mg·100 g−1/FW) to enhance disease‐resistant of kiwifruit. This treatment could inhibit the activity of polyphenol oxidase and delay the process of membrane lipid peroxidation, contributing to preserving the integrity of cell structures well. Moreover, ethrel + O3 treatment could effectively reduce ethylene production (3.12 μl/kg/h) to delay the ripening and senescence of fruit stored at 20°C. More importantly, this treatment exhibited the lowest contents of decay incidence (9.75%), total bacterial count (4.07 log cfu/g), and yeasts and molds (4.18 log cfu/g), and thus extended the shelf life for up to 16 days. Therefore, a combination of ethrel and ozone is a potentially effective method for the maintenance of the shelf‐life properties of kiwifruit after long‐term cold storage. Novelty impact statement: In this study, the treatment of ethrel‐treated with aerosolized ozone of flow microcirculation of 0.5 mg/L O3 could effectively suppress ripening and senescence, enhance antioxidant capacity and disease resistance, reduce the degree of membrane lipid peroxidation, and considerably preserve the integrity of cell structures, which contributed to preventing the penetration of pathogens, retarding the decay incidence, and delaying the shelf‐life quality deterioration of kiwifruit transferred to room temperature after long‐term controlled atmosphere storage. [ABSTRACT FROM AUTHOR]

In this work, to evaluate the role of acidic electrolyzed water (AEW) combined with vacuum precooling (VP) treatment in fresh goji preservation, the physicochemical properties and anti‐oxidation indexes of goji berries were compared between the AEW+VP‐treated and control (VP treatment) groups during storage at 4, 7, and 10°C. The results showed that AEW+VP could effectively inhibit the decrease in L* and a* values, reduce the respiratory rate, delay the loss of vitamin C content, and maintain higher total soluble solid (TSS) content. Compared to the control, AEW+VP‐treated goji maintained higher catalase (CAT), peroxidase (POD), and superoxide dismutase (SOD) activity. Therefore, AEW+VP treatment could effectively improve the storage quality and extend the shelf life of fresh goji berries. Practical applications: Acidic electrolyzed water, a clean and environmentally friendly preservation technology, combined with vacuum precooling extended the shelf life of fresh goji berries while delaying the aging of goji berries at different storage temperatures. In this sense, AEW+VP had certain stability in enhancing the storage quality and extending the shelf life of goji berries, which can be regarded as an effective strategy for promoting the preservation of agricultural products. [ABSTRACT FROM AUTHOR]

An experimental study was conducted to assess the drying kinetics of lemongrass shreds, dried using two different drying methods and retention of bioactive compounds in the dried lemongrass. Convective drying (CD) was carried out at 45°C for 7 h, whereas during pulsed microwave drying (PMD), lemongrass shreds were exposed to microwaves at 1350 W for 3‐3‐2‐1‐min pulsed intervals with a 30‐s pulse gap. Experimental data were fitted to three drying models, namely Lewis, Henderson and Pabis, and Page models, to determine the moisture ratio as a function of drying time. The bioactive compounds were analyzed before and after drying to assess the changes during the drying process. Pulsed microwave dried samples showed maximum retention of total chlorophyll: 13.85 mg/g, ascorbic acid: 17.80 mg/100 g, flavonoids: 2.64 mg/g, and highest antioxidant capacity of 74.02%. Moreover, microwave‐assisted hydrodistillation (MAHD) of these samples yielded 1.54% essential oil with a specific gravity of 0.89. Novelty impact statement: The synergistic influence of PMD and MAHD process on the quality of dried lemongrass shreds has not been investigated earlier.Polynomial fit‐MR and polynomial fit‐lnMR for moisture ratio were found to have the highest R2 values for both drying methods.Retention of bioactive compounds was observed to be higher in PM dried samples compared with convective dried samples. [ABSTRACT FROM AUTHOR]

The current study evaluated the potential of chitosan‐based melatonin (CH‐MT) composite coating to maintain quality and delay senescence of minimally processed pomegranate aril‐sacs during refrigerated storage. Mature pomegranate fruit (cv. Wonderful) without physical defects were processed into aril‐sacs. Subsequently, the following treatments were applied; distilled water (control), CH 0.5% (w/v), CH+0.1 mM MT, CH+0.4 mM MT, CH+0.8 mM MT, and CH+1 mM MT. Each treatment was applied by immersing the aril‐sacs in the coating solution for 3 min and allowed to dry at room temperature. Aril‐sacs were then packed in polyethene terephthalate punnets (three to four aril‐sacs/punnet) and stored at 5°C and 85% RH for 21 days. Aril color, weight loss, respiration rate, ascorbic acid content, total anthocyanins, browning index, and antioxidant capacity were monitored during storage at 3 days intervals. The study results showed that the CH‐MT coating treatments significantly (p < 0.05) delayed the increase in aril‐sacs weight loss and respiration rate. These treatments also retained higher aril chroma, ascorbic acid, anthocyanin content, DPPH‐radical scavenging activity, and aril‐sacs antioxidant power (FRAP). In addition, surface browning development was significantly suppressed in the coated aril‐sacs compared with control sacs. However, the effectiveness of CH‐MT treatments in maintaining the quality of aril‐sacs was concentration‐dependent, with CH+0.8–1 mM MT treatments showing the best results. Therefore, CH+0.8–1 mM MT treatments are recommended to suppress the development of physiological disorders and maintain the quality of minimally processed pomegranate aril‐sacs. Novelty Impact Statement: This study focuses on the development and application of chitosan‐melatonin composite coating (CH‐MT) as an active and functional formulation to maintain quality and extend the storage life of minimally processed pomegranate aril‐sacs. The results showed that incorporating melatonin with chitosan improved the effectiveness of chitosan base coating. This was demonstrated by the CH‐MT coating's enhanced retention of ascorbic acid, anthocyanins, radical scavenging activity, and antioxidant power. Further, delaying the increase in aril‐sacs surface browning, weight loss, and respiration rate. The study findings are valuable in the commercial adoption of safe preservation technologies to maintain the quality and maximize the storability of minimally processed products. [ABSTRACT FROM AUTHOR]

Asian catfish, Clarias magur (Hamilton, 1822), known as magur, is a popular food fish in Asian countries because of its high nutritional and medicinal value. Aquaculture of magur is constrained by non‐availability of seed due to very high mortality during the early larval stages. The strategies to enhance the larval survival during the early stages could be a major step in enhancing the seed production of this species. So, the aim of the present study was to assess the effect of highly unsaturated fatty acids (HUFA)‐ and vitamin C‐enriched infusoria on the growth and survival of C. magur larvae. Eight‐day‐old larvae with an average weight of 3 mg and length of 5 mm were stocked in plastic crates (30 x 20 x 18 cm) each containing 40 litres of water. A total of 16 crates were used in experiment and in each crate 100 larvae were stocked. The larvae were fed three times daily with HUFA, vitamin C, both HUFA and vitamin C and un‐enriched infusoria @ 9–10 numbers per ml of rearing water for 30 days in four different treatment groups. The proximate analysis of different enriched and un‐enriched infusoria showed the highest (84.25%) moisture content in HUFA‐enriched Infusoria, and the highest percentage of crude protein (9.80%), crude lipid (3.50%) and ash content (0.78%) in vitamin C‐enriched Infusoria. The survivability analysis showed the highest survival in the treatment group fed with HUFA‐enriched infusoria (49.25%) and the lowest in the control group (18.25%). This indicates that the enrichment of infusoria with HUFA could increase the survival rate significantly. The highest body weight gain (55.75 mg) was observed in HUFA‐enriched group but not significantly different from the control group. The study indicates that the enrichment of infusoria with HUFA have a significant influence on larval survival. [ABSTRACT FROM AUTHOR]

Strawberry fruits are highly perishable and susceptible to microbial decay. In this study, influence of atmospheric pressure, postharvest delay in hypobaric treatment, and combined effect of pressure and exposure duration on storage quality of strawberries were evaluated. Treatment at 40 kPa for 4 h without postharvest delay inhibited fungal decay and retained visual quality which contributed to 13% increase in marketable life of strawberries compared with control. Further study revealed that microbial control and storage quality of strawberries treated either at 20 kPa for 2 h or 40 kPa for 4 h were statistically comparable. After 12 days, strawberries treated at 20 kPa for 2 h had 14.3% higher radical scavenging activity, 13.9% higher phenolic contents and 17.7% higher ascorbic acid than control fruits. Thus, pre‐storage treatment at 20 kPa for 2 h without postharvest delay effectively retained fruit quality and extended storage life of strawberries for 6 more days compared with control. Novelty impact statement: Hypobaric treatment is a potential non‐chemical technique used to disinfect and extend storage life of strawberries. Results showed that hypobaric treatment at 20 kPa for 2 h without any postharvest delay can be adopted to disinfect strawberries from microbial infection and to extend marketable life. These findings may help in developing commercial hypobaric technology for perishable and decay‐susceptible fruits and vegetables. [ABSTRACT FROM AUTHOR]

Soursop fruits comprise many bioactive compounds that potentially support human health. The processing method dramatically affects the antioxidant activity found in the soursop fruit. This study aimed to explore the effects of preheating treatment approaches (steam blanching, hot water blanching, and microwave‐assisted blanching) on the physiochemical properties of soursop fruit. The changes in colors, total ascorbic acid, and total phenolic content were based on the variations in surveyed parameters including treatment time 2–4–6–8 min, temperature 60–70–80–90°C (blanching hot water), and capacity 150–300–450–600 W (blanched by microwave). About 59.57% of total phenolic content and 64.07% of total ascorbic acid were retained after 8 min of blanching, 17.97% of total phenolic content and 31.42% of total ascorbic acid remained after blanching at 90°C, whereas the microwave‐assisted blanching at 300 W was found to retain over 70% of total phenolic content and about 50% of total ascorbic acid. The evaluation results showed the total phenolic content loss was hindered by using microwave‐assisted blanching at 150 W for 2 min. The color changes (darken conversion) were significantly affected by the prolonged processing time, increasing the total different color value compared to the control sample. These databases provide insight into the blanching processes, which are considered intermediate stages for many food products. Novelty impact statement: The databases included in the study provide an unbiased view of the blanching methods. The suitable method helps inactivate the browning enzyme, retaining the maximum color and nutritional content compared to the original sample. Furthermore, from these process parameters, it is possible to make different related products such as soursop tea, which offers excellent economic potential. [ABSTRACT FROM AUTHOR]

Koozh is a cereal‐based fermented food product made from finger millet (Eleucine corocana) which is a neglected cereal and has a promising potential for health promotions. It is produced both traditionally and modernly using millet grain and is offered in both drinks and porridge. Lactic acid bacteria (LAB) dominate Koozh's microbial composition. Koozh is a famous street snack in many areas of the world and is the most commonly consumed healthy meal during specific events. Koozh contains bioactive components, including p‐Coumaric and ascorbic acid, which have several nutraceutical benefits such as anti‐allergenicity, anti‐inflammatory, anti‐microbial, antioxidant activity, anti‐carcinogenicity, and anti‐diabetic activity. Additionally, Koozh is also used against various disorders like hypercholesterolemia, intermittent claudication, benign prostatic hyperplasia, and cardiovascular diseases. In the nutshell, there is adequate evidence in favor of the medicinal significance of Koozh but needs further scientific interest to explore its health endorsing aspects for strengthening the claims. Furthermore, the production technology, brief history, nutritional composition, and functional properties of Koozh are also in the limelight of the current review article. Novelty impact statement: Food security is under threat due to the growing population of emerging nations, climate change, and diminishing resources. As a result, in the future, we will not only need to manufacture more, and also efficient agriculture in order to survive on our planet. Traditionally, humans have used fermentation to preserve food, but they are unintentionally producing more nutritious and healthier food, which can help with a variety of health issues. Koozh contains bioactive components, including p‐Coumaric and ascorbic acid, which have several nutraceutical benefits such as anti‐allergenicity, anti‐inflammatory, anti‐microbial, antioxidant activity, anti‐carcinogenicity, and anti‐diabetic activity, which makes it novel. [ABSTRACT FROM AUTHOR]

In this study, it is aimed to determine how different cooking processes (boiled (B), steamed (S), pressure boiled (PB), and pressure steamed (PS)) cause changes in various vegetables (potato, carrot, beet root, black carrot, celery, turnip, and sweet potato). The different process had a very significant effect (p < 0.01) on the L*, a*, b*, C*, H°, dry matter content, total soluble solids (TSS), ash content, pH, and titratable acidity values of vegetables. The process and vegetable kind were found to have a very significant effect (p < 0.01) on vitamin C and total phenolic content (TPC) of vegetables. It was revealed that the vitamin C was preserved better in S and PS than B vegetables. Except all PB, B, S sweet potato and cooked celery the TPC of other samples decreased at different rates (6.12%–88.30%) with cooking. It was found that the antioxidant activity (AA) of vegetables decreased with the process. It was determined that the mineral compositions of vegetables cooked with different methods were significantly different (p < 0.01) from raw vegetables, except for Fe. A positive correlation was detected between the samples' AA and color values. As a result, it was revealed that S vegetables preserved their color values better and the AA values of S vegetables were closest to raw vegetables. Novelty Impact Statement: In terms of healthy nutrition, the differences in the characteristics of the food cooked with the heat treatment process in cooked foods has recently aroused an increasing interest. The study showed that physical and chemical properties, total phenolic content, and antioxidant properties were interrelated with different vegetables and different cooking methods. This was due to the different compositions and cooking techniques of vegetables, which determine the cell wall integrity and solubility of cell components during heat treatments. It was determined that the properties of steamed beetroot and black carrot were better preserved among different vegetables cooked with four different cooking methods (boiled, steamed, pressure boiled, and pressure steamed). The antioxidant activity of vegetables decreased with the treatment. Except for Fe, the mineral compositions of vegetables cooked by different methods were significantly different from raw vegetables. As a result, it was revealed that steamed vegetables preserved their color values better and the antioxidant activity values of steamed vegetables were closest to raw vegetables. [ABSTRACT FROM AUTHOR]

Ultrasound treatment under vacuum for 40 min led to an increase in the total phenolic and flavonoid contents of flesh. However, phenolic and flavonoid contents of mango peel were close to their initial values under the same conditions. The highest total phenolic and flavonoid amounts of peel were obtained after 30 min of sonication under atmospheric condition. Similarly, carotenoid contents of peel and flesh reached their maximum values after 30 min of sonication under atmospheric condition. DPPH free radical scavenging activity of peel and flesh increased as the duration of ultrasound treatment under vacuum prolonged, especially for 40 min. Phenolic acids and flavonoids in peel and flesh were determined as 3,4‐dihydroxybenzoic acid (9.05–18.51 g/100 g and 0.78–1.16 g/100 g, respectively) and catechin (24.28–66.82 mg/100 g and 3.16–6.61 mg/100 g, respectively). The use of ultrasound during the extraction process improved the bioactive properties of flesh, so the application of sonication in combination with vacuum can be used as an alternative. Practical applications: Mango draws attention thanks to its Vitamin C, carotenoid, and phenolic compound content. One of the alternative extraction methods is ultrasound‐assisted extraction. Ultrasound‐assisted extraction increases yields and eliminates the disadvantages of conventional technologies. The components damaged by heat treatment, especially bioactive components, are effectively extracted at low temperatures. [ABSTRACT FROM AUTHOR]

Vitamin C (VC) is a necessary nutrient for normal fish physiology and immunity. Therefore, A 60‐day feeding trial was designed to evaluate the dietary VC requirements of silver carp (Hypophthalmichthys molitrix). Six isocaloric and isonitrogenous diets were formulated by incorporation of VC at 0, 50, 100, 200, 400 and 800 mg kg−1 levels and the analysed VC content in diet was 5.7, 51.1, 95.3, 191.6, 370.7 and 757.5 mg kg−1 respectively. At the trial termination, VC supplementation significantly enhanced the growth and feed utilization. The highest values for whole body crude protein were recorded at 95.3 and 191.6 mg kg−1 of VC. In comparison to the basal diet, VC supplementation improved (p < 0.05) the whole body crude fat. Dietary VC had a dose‐dependent effect on the white blood cell count and haematocrit. A significant increase in the alkaline phosphatase activity was recorded for fish fed 5.7 to 95.3 mg kg−1 of VC, attaining a constant value afterwards (95.3–757.5 mg kg−1 of VC). In comparison, dietary VC decreased (p < 0.05) the aspartate aminotransferase and alanine aminotransferase activities. Similarly, the glucose content also decreased significantly from 5.7 to 95.3 mg kg−1 of VC and became constant thereafter. Dietary VC supplementation significantly affected the antioxidant enzyme activities. The liver VC content showed a dose‐dependent relation, where the VC content increased with the increase in VC supplementation reaching the highest value at 757.5 mg kg−1. Moreover, VC‐fed fish showed an increased (p < 0.05) survival against Aeromonas hydrophila challenge. On the basis of broken‐line regression, the optimum dietary VC requirement of H. molitrix for weight gain% and liver VC content is 61.31 and 241.13 mg kg−1 respectively. [ABSTRACT FROM AUTHOR]

Diabetes mellitus (DM) is a group of metabolic diseases that is known to cause structural and functional ocular complications. In the human cornea, DM-related complications affect the epithelium, stroma, and nerves. Monocarboxylate transporters (MCTs) are a family of proton-linked plasma membrane transporters that carry monocarboxylates across plasma membranes. In the context of corneal health and disease, their role, presence, and function are largely undetermined and solely focused on the most common MCT isoforms, 1 through 4. In this study, we investigated the regulation of MCT1, 2, 4, 5, 8, and 10, in corneal DM, using established 3D self-assembled extracellular matrix (ECM) in vitro models. Primary stromal corneal fibroblasts were isolated from healthy (HCFs), type I (T1DMs), and type II (T2DMs) DM donors. Monoculture 3D constructs were created by stimulating stromal cells on transwells with stable vitamin C for two or four weeks. Coculture 3D constructs were created by adding SH-SY5Y neurons at two different densities, 12 k and 500 k, on top of the monocultures. Our data showed significant upregulation of MCT1 at 4 weeks for HCF, T1DM, and T2DM monocultures, as well as the 500 k nerve cocultures. MCT8 was significantly upregulated in HCF and T1DM monocultures and all of the 500 k nerve cocultures. Further, MCT10 was only expressed at 4 weeks for all cocultures and was limited to HCFs and T1DMs in monocultures. Immunofluorescence analysis showed cytoplasmic MCT expression for all cell types and significant downregulation of both MCT2 and MCT4 in HCFs, when compared to T1DMs and T2DMs. Herein, we reveal the existence and modulation of MCTs in the human diabetic cornea in vitro. Changes appeared dependent on neuronal density, suggesting that MCTs are very likely critical to the neuronal defects observed in diabetic keratopathy/neuropathy. Further studies are warranted in order to fully delineate the role of MCTs in corneal diabetes. [ABSTRACT FROM AUTHOR]

As a micronutrient, vitamin C plays an important role in growth and immunity of fish, but the effects of vitamin C on Pampus argenteus were still unclear. Here, we added vitamin C with different concentrations (0, 350, 1050, 2100 and 4200 mg/kg) to the basic diet, and the optimal concentration of vitamin C was screened out as 1050 mg/kg through the growth indicators, antioxidant enzyme activities (SOD, CAT, GSH‐PX and MDA) and the expression of four immune‐related genes (IL‐2, IL‐3, IL‐17 and IL‐18). After feeding dietary vitamin C supplementation with optimal concentration for 4 weeks, 80 ml/t formaldehyde was used to damage the immune system of fish. Then, the activities of the antioxidant enzymes and immune‐related genes were tested to find out the protective effects of vitamin C on the immune system. The results showed that the activity of CAT, SOD and GSH‐PX increased, while the MDA content decreased. At the molecular level, the expression of IL‐2 and IL‐3 genes increased, but the expression of IL‐17 and IL‐18 genes was inhibited. These findings suggested that the dietary vitamin C supplementation improved fish growth, alleviated the stress reaction caused by formaldehyde treatment and improved the immunity of P. argenteus. [ABSTRACT FROM AUTHOR]

The Peelu (Salvadora oleoides Decne.) fruit is well known for its nutritional and medicinal values. The current study analyzed the chemical composition of Salvadora oleoides fruit. Fresh Peelu fruits were harvested, and physicochemical properties, proximate composition, macro- and micronutrients, and phytochemical properties were determined. Moreover, ethanol and methanol fruit extract was analyzed for physicochemical properties. The Peelu fruit seemed to be a potential source of essential macro- ((nitrogen (N), phosphorus (P), potassium (K), calcium (Ca), and magnesium (Mg)) and micronutrients (zinc (Zn), manganese (Mn), iron (Fe), and copper (Cu)). The fruit had significant biochemical properties (total soluble solids (TSS), total acidity (TA), and TSS : TA ratio) with appreciable moisture, crude fiber, and ash contents. The fruit extracts demonstrated significantly higher antioxidants and phenolics, ascorbic acid contents, and carotenoids. Phytochemical screening of fruit revealed the presence of coumarins, flavonoids, phlobatannins, tannins, and terpenoids. Physicochemical and sensory evaluation of extracts indicated its potential for further in vivo study trials. The Peelu fruit was found to be a good source of mineral nutrients, proximate contents, vitamins (ascorbic acid and carotenoid), phytochemicals (total phenolic sand antioxidant contents), and pharmaceutically important metabolites that can be used as functional drink. [ABSTRACT FROM AUTHOR]

Nanomaterials are increasingly being used in pharmaceutical industry to treat a variety of disorders and diseases. Hence, the aim of this research was to evaluate their antioxidant and anticancer activity of presynthesized and characterized plant-based AgNPs against ferric, DPPH, H2O2, and ABTS free radicals and MCF-7 cell line. Interestingly, the antioxidants assay results revealed that the increased concentration (100 μg mL-1) of AgNPs has remarkable antioxidant ability on ferric (78.20%), DPPH (89.61%), H2O2 (82.34%), and ABTS (67.95%) free radicals. These scavenging activities were almost close to the free radicals scavenging ability of vitamin C (ascorbic acid). Similarly, test AgNPs showed considerable cytotoxicity (83.15%) against MCF-7 cell line, and it was partially comparable with the cytotoxicity activity (91.35%) of positive control (Doxorubicin). These findings indicate that plant-mediated AgNPs have significant antioxidant and anticancer activity, and thus may be considered for biomedical applications pending the results of some in vivo experiments. [ABSTRACT FROM AUTHOR]

The cashew plant is an allogamous plant that produces two types of fruits: the nut and the cashew apple. The present study was conducted to perform a comparison of proximate and phytonutrient compositions of cashew (Anacardium occidentale L.) nuts and apples from different geographical areas of Burkina Faso. For this purpose, 60 samples of apples and kernels were collected from the three main cashew cultivation areas. The nutritional potential of cashew nuts and apples produced was evaluated to enhance their food processing. Protein, carbohydrates, lipids, dietary fibers, ascorbic acid, tannins, anthocyanins, chlorophyll, lycopene, and β-carotene contents were assessed. The results revealed high contents of lipids (50.42 ± 2.3 g/100 gDW), proteins (22.32 + − 1.8 g/100 gDW), and starch (12.05 ± 1.27 g/100 g DW) in almonds. Apples, on the other hand, are rich in lipids, ascorbic acid (387.45 ± 17.4 mg/100 g), soluble sugars (387.45 ± 17.4 mg/100 g,), and pigments (lycopene, anthocyanin, β-carotene, and chlorophyll). In summary, almonds may be suitable as a source of lipids and related products. Apples can be used as natural antioxidants and produce juices. All of these data are important clues for cashew by-product processing. These results obtained provide a scientific basis for their food and economical valorization of cashew fruits. [ABSTRACT FROM AUTHOR]

The effect of Cistus creticus extract on the quality attributes of cocktail sausages was evaluated. For this purpose (1) the phenolic composition, total phenolic content, total flavonoid content, and antioxidant activity of Cistus extract were determined, and (2) quality parameters, such as lipid oxidation and the shelf life of sausages, were investigated. There were four treatments: a control (0.02% ascorbic acid and 0.05% sodium ascorbate) and Cistus (0.05%, 0.07%, and 0.1%). The radical scavenging activity of Cistus was high, and the IC50 value was 7.85 ± 0.94 μg/ml. The treatment with 0.1% Cistus showed antimicrobial activity against spoilage organisms and extended the shelf life of the cocktail sausages 1 week and provided lower lipid oxidation values throughout storage in comparison with the control treatment. Furthermore, the 0.1% Cistus treatment exhibited fewer total color differences during storage. This study demonstrated the potential of Cistus as a natural antioxidant alternative for sausage formulation. Novelty impact statement: The water extract of Cistus creticus was rich with phenolic compounds, such as quercetin and gallic acid and displayed a high antioxidant capacity.Cocktail sausages formulated with C. creticus extract achieved comparable quality attributes with the sausages formulated with ascorbic acid and sodium ascorbate.This natural antioxidant can be used in the development of other healthier meat products. [ABSTRACT FROM AUTHOR]

The objective of this study was to evaluate the impregnation of ascorbic acid (AA) by ultrasound (US)‐assisted osmotic dehydration (OD). A 25 factorial design was used. The highest water loss (WL) of 42% was obtained with the combined use of OD+US+AA. The effective diffusivities of water (EDw) and solids (EDs) were increased when OD was employed with a temperature of 60°C, a sucrose concentration of 60%, and a simultaneous application of US+AA treatments in plantain thin slices. The use of OD+US favored AA impregnation; in the treatment with 45% sucrose at 40°C, AA increased from 18% to 42%. Tonality did not change significantly in the OD+US+AA treatments at 40°C. However, except for the gumminess, significant differences from the control were observed in the texture profile analysis (TPA). In microstructure analyses, it was observed that by applying OD+US+AA, the cellular structure was not altered. Applying the specified operational conditions for OD, the AA impregnation pretreatments, and US, a plantain dry food could be obtained without reducing the specified quality parameters in this study. Novelty impact statement: Applying the ultrasound pretreatment before osmotic dehydration favors the impregnation of ascorbic acid in the plantain, preserving its original physical and sensory characteristics, such as texture, color, and flavor, and the treatment also promotes the maintenance of the nutritional properties of the food, increases the transfer of mass, and incorporates bioactive compounds. [ABSTRACT FROM AUTHOR]

Beetroot betalains (E162) as natural colorants, extracted by physical means, are permitted by the European Union for use as a natural colorant in foods. Like other natural colorants, betalains have limitations due to the lack of standardized extraction protocols and reduced stability. An experiment was conducted for the process optimization of betalains extraction from a competent variety and subsequently its stabilization through acidulants. Results revealed that the Crimson Globe cultivar was a feasible matrix for betalains extraction over Detroit Dark Red. Box Behnken Design of Response Surface Methodology (RSM) optimized that at 70°C, 4.0 min extraction time and 1:3 solid to solvent ratio, maximum betalains and phenolics could be extracted. Betalains were found to be more related to color expression (r =.962) than the antioxidant activity (r =.688). Among various acidulants, betalains was maximally retained by 1% (w/v) ascorbic acid with t1/2 = 155.17 h followed by citric (92.36 h), tartaric (85.20 h), succinic (83.96 h), and malic acid (75.72 h). Novelty impact statement: Beetroot betalains, designated as GRAS, are known for their antioxidant and coloring potential. Detailed extraction methodology for betalains was optimized with pure aqueous solvent so that the extracted betalains, when used as a food colorant are devoid of any solvent residue. Further, the study concluded that among various acidulants, the performance of ascorbic acid was best in terms of better color and antioxidant stability. The betalains acidified with ascorbic acid could be stored up to 9 months at 10°C. This is the first detailed report on aqueous extraction protocol standardization from beetroot cv. Crimson Globe and its stabilization using acidulant/s. [ABSTRACT FROM AUTHOR]

Moringa oleifera and strawberry are cultivated extensively worldwide and are divinely blessed with an enormous amount of nutritional and medicinal constituents, such as vitamin C, vitamin E, iron, potassium, and phenolic antioxidants that play a pivotal role in treating, confining, and preventing diabetes and many kinds of cancer. The focus of the study is to develop different samples of highly acceptable ready to serve (RTS) Moringa strawberry juice blend by underutilizing Moringa and strawberry juice in different proportions. Moringa oleifera's bitter taste and green color steeply limits its acceptability and counter this drawback utilized with strawberry juice. The physicochemical analysis of blended juice was performed to investigate the suitability and keeping quality of the juice mixture. The collected data signify that pH titratable acidity (TA) and total soluble solids (TSS) the slight modification after the inclusion of Moringa juice extract and throughout the storage. The Moringa treatment positively improved the total phenolic content (TPC), antioxidant, and vitamin C from 12 to 49.17 mg GAE/100g, 61.41 to 87.69%, and 64.03 to 86.65 mg/100 mL, respectively, but there was a slight decline in antioxidant quantity while stored under refrigerated conditions for one month. An assimilative trend was noticed in TPC and vitamin C, which collapsed from 49.17–36.32 mg GAE to 86.65–79.19 mg, respectively. In accordance with sensory analysis T2 (90% strawberry juice and 10% Moringa extract), the juice blend was rated best in context to flavor, color, and taste. This juice blend proved to be greatly effective especially for children suffering from malnutrition as well as women to counter with its appreciable number of nutritional constituents. [ABSTRACT FROM AUTHOR]

Melon breeding is directed at improving the quality of the fruit needed to meet consumers' demands. The assessment of hybrid melon candidates on important characteristics (vitamin A, vitamin C, and TSS) at five maturity stages is needed to get hybrid melon varieties with good fruit quality and determine the right harvest time. This study aimed to evaluate the genetic parameters of vitamin A, vitamin C, and TSS contents of D-612 × PK-669 and PK-361 × PK-165 crossings at five stages of maturity. The study used a randomized complete block design (RCBD) with eight genotypes as treatment and three replications, so there were 24 experimental units. The eight melon genotypes were G1 = D-612 × PK-669, G2 = PK-669 × D-612, G3 = D-612, G4 = PK-669, G5 = PK-361 × PK-165, G6 = PK-165 × PK-361, G7 = PK-361, and G8 = PK-165. The content of vitamin A, vitamin C, and TSS was observed at five maturity stages, namely, at 55 DAP, 60 DAP, 65 DAP, 70 DAP, and 75 DAP. The right harvest time for the eight genotypes tested was maturity stage 4 (70 DAP) because it had the highest vitamin A, vitamin C, and TSS contents compared to other maturity stages. The inheritance of vitamin A and C content was not affected by the maternal effect, while TSS was influenced by the maternal effect. The vitamin A, vitamin C, and TSS content characteristics had higher phenotypic diversity coefficients than genetic diversity coefficients, while heritability values in the broad sense for the three melon genotypic characteristics ranged from 0.613 to 0.968. Crosses of PK-165 × PK-361 can be used to assemble hybrid melon varieties that have high vitamin A, vitamin C, and TSS contents because they have positive values for heterosis and heterobeltiosis for the three characteristics. [ABSTRACT FROM AUTHOR]

Minimally processed onion rings in different packages treated with gamma irradiation (0.5–2.5 kGy) were studied for shelf‐life extension under low temperature (Temp 4–5°C, RH 60%–70%). An untreated sample at 0 kGy was considered as the control sample. The quality, sensory, and microbial attributes of minimally processed onion rings were recorded at 5 days intervals for 30 days. Both gamma irradiation and packaging treatments significantly (p <.01) effect the firmness, color, physiological loss in weight, total soluble solids (TSS), ascorbic acid, pyruvic acid, and total plate count. Losses in weight and texture were found to be higher in vacuum packaged onion rings and increased with an increase in storage duration. The TSSs content in onion rings increased with an increase in storage period with the highest increase in vacuum packages. The lowest microbial load in onion rings was maintained in polypropylene packages with perforations in all the gamma‐irradiation treatments but physio‐chemical quality decreased at the dose level of 2.5 kGy. Overall acceptability of onion rings irradiated at 1.5 kGy obtained the highest scores irrespective of packaging treatment. Thus, polypropylene packaging with perforations and a gamma dose of 1.5 kGy was found to be most suitable for maintaining the shelf life of minimally processed onion rings. Practical applications: Minimally processed onion rings packed in perforated polypropylene packs and treated with gamma irradiation is cost‐effective and safe and convenient to use as there is no application of chemical and preservatives. Besides, the shelf life of this product is maintained best for 20 days (with good overall acceptability) at refrigerated storage. These minimally processed onion rings could encourage several food industries to utilize them in various food products. This will also allow the onion processing industry to flourish. [ABSTRACT FROM AUTHOR]