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Food and nutrition security are essential for accomplishing sustainable development goals, and a growing population requires various food sources to address hunger and nutrition. Indigenous vegetables are nutritious, healthy, and adaptable to local conditions, making them a potential food and nutrition security resource. Thus, this study aimed to evaluate the nutritional richness of indigenous vegetables by comparing the nutritional content of commonly grown indigenous vegetables like Chenopodium album (Bathua), Coccinia grandis (Telakucha), Amaranthus viridis (Shaknotey), Moringa oleifera (Shojne), Alternanthera philoxeroides (Malancha), and Xanthium strumarium (Ghagra) to BARI Lalshak-1 (Amaranthus tricolor). Shojne violet had the highest lightness (L*), directions (b*), and chroma (c*) of 43.50, 23.69, and 25.02, respectively and telakucha had the highest luminosity (h°) of 114.11. Shaknotey had more moisture (88.97 %) than bathua green (66.62 %) or ghagra (72.55 %). Ghagra had the most chlorophyll a (1.11 mg/g), b (0.65 mg/g), total chlorophyll (2.04 mg/g), ascorbic acid (22.0 mg/100 g), and flavonoids (50.1 mgQE/100 g). Bathua red had significant levels of anthocyanin, carotenoids, and strongest antioxidant activity (IC50 value): 42.9 µg/g, 0.24 mg/g, and 12.4 µg/mL, respectively. Shojne green and telakucha were found rich in phenolic content (136.0 mgGAE/100 g) and β-carotene (2.05 mg/100 g), respectively. Moreover, the studied indigenous vegetables were rich in minerals, potassium, calcium, magnesium, and iron, with a very high K content (49.4–79.4 mg/g). Correlation matrix and PCA showed that ghagra, shojne, and bathua species were nutritionally superior to others. Therefore, the current findings suggest that ghara, shojne and bathua can become a nutrient-rich indigenous vegetable and improve human nutrition. [ABSTRACT FROM AUTHOR]

Chlorella vulgaris, a freshwater microalga, is gaining attention for its potential as a nutritious food source and dietary supplement. This review aims to provide a comprehensive discussion on C. vulgaris, evaluating its viability as a food substitute in the industry by exploring the nutritional value and application of C. vulgaris in the food industry. Rich in protein, lipids, carbohydrates, vitamins, and minerals, Chlorella offers substantial nutritional benefits, positioning it as a valuable food substitute. Its applications in the food industry include incorporation into smoothies, snacks, and supplements, enhancing the nutritional profile of various food products. The health benefits of Chlorella encompass antioxidant activity, immune system support, and detoxification, contributing to overall well‐being. Despite these advantages, the commercialization of Chlorella faces significant challenges. These include variability in antibacterial activity due to strain and growth conditions, high production costs, contamination risks, and sensory issues such as unpleasant taste and smell. Additionally, Chlorella can accumulate heavy metals from its environment, necessitating stringent quality control measures. Future prospects involve improving Chlorella strains through genetic manipulation to enhance nutrient content, developing cost‐effective culture systems, and exploring advanced processing techniques like pulsed electric fields for better digestibility. Addressing sensory issues through flavor‐masking strategies and employing environmental management practices will further support Chlorella's integration into the food industry. Although C. vulgaris shows great potential as a nutritious food ingredient, overcoming existing challenges and optimizing production methods would be crucial for its successful adoption and widespread use. [ABSTRACT FROM AUTHOR]

The rapid drop in the Aral Sea’s level since the 1960s has resulted in an environmental disaster and major shifts in quality of life. The research aims to determine the eating habits of adolescents from 11 to 17 years old living in the Aral Sea Basin by using an FFQ questionnaire. The respondents’ diets were found to be unbalanced due to a shortage of proteins, polyunsaturated fatty acids, and complex carbohydrates, with a predominance of easily digestible carbohydrates and plant proteins. The study highlights the need for educational efforts to increase awareness of the consequences of poor nutrition. [ABSTRACT FROM AUTHOR]

The nutritional value of dietary meat protein is closely related to its digestion and subsequent fermentation profiles. Therefore, the understanding of its digestion and its metabolic behaviors in the gut in terms of source and thermal processing attracts an interest for academia and industry. This review focuses on the digestion, absorption, metabolism and health-related outcomes of meat protein based on animal models and human trials. As for meat protein source, fish and chicken are generally associated with a better hepatic lipid metabolism, a higher energy metabolism, a lower intestinal excretion of trimethylamine-N-oxide, N-nitroso compounds, lipoperoxides and a higher abundance of Lactobacillus and A. muciniphila than beef and pork. In terms of thermal processing, a moderate heating can induce positive outcomes in digestibility of meat protein for young people, while well-cooked meat is recommended for the elderly to improve postprandial protein utilization. This review expands knowledge that will be essential for the rational selection of meat sources and thermal processing conditions of meat and meat products for optimal nutritional benefits. HIGHLIGHTS: The nutritional value of meat protein is related to its digestion and fermentation. Meat protein source and thermal processing effects are the main focus. Fish and chicken show different metabolic responses with pork and beef. Moderate cooking favors meat protein digestion in young people but not the elderly. [ABSTRACT FROM AUTHOR]

The negative impact of the production and consumption of animal meat on sustainability has driven recent consumer demand for plant-based meat analogues. High-moisture meat analogues are aimed at replacing meat and meat products, as they are designed to mimic the meat-like texture and possess similar sensorial and nutritional properties. The consumer acceptance of plant-based meat substitutes depends on how closely their fibrous structure resembles meat muscles. The development of a meat-like texture depends on the characteristics and concentration of each ingredient used in the formulation, as well as the equipment and processing parameters used during production. This review discusses the influence of the nature of ingredients, structuring processes, and processing parameters on the creation of the fibrous, meat-like structure in plant-based meat analogues while preserving the sensorial and nutritional attributes. The advantages and limitations of the structuring technologies currently used to produce meat analogues, including electrospinning, extrusion, freeze structuring, shear cell technology, and 3D printing, are discussed in detail. Moreover, this review offers valuable insights into enhancing the sensory and textural properties of plant-based meat analogues, ultimately promoting consumer acceptance and sustainability. [ABSTRACT FROM AUTHOR]

Edible insect products contain high-quality protein and other nutrients, including minerals and fatty acids. The consumption of insect food products is considered a future trend and a potential strategy that could greatly contribute to meeting food needs worldwide. However, insect proteins have the potential to be allergenic to insect consumers. In this review, the nutritional value and allergy risk of insect-derived foods, and the immune responses elicited by insect allergens are summarized and discussed. Tropomyosin and arginine kinase are the most important and widely known insect allergens, which induce Th2-biased immune responses and reduced the activity of CD4+T regulatory cells. Besides, food processing methods have been effectively improving the nutrients and characteristics of insect products. However, limited reviews systematically address the immune reactions to allergens present in edible insect proteins following treatment with food processing technologies. The conventional/novel food processing techniques and recent advances in reducing the allergenicity of insect proteins are discussed in this review, focusing on the structural changes of allergens and immune regulation. [ABSTRACT FROM AUTHOR]

ABSTRACT Gelatin is one of the most widely used food ingredients, with wide applications in the food industry as stabilizing, gelling, and foaming agents. Fish skin is the basic source of gelatin, which contains a high amount of protein. The results show that the proximate compositions (protein, fat, ash, moisture, fiber, carbohydrate, and total energy) of the optimized ice cream product with ingredient compositions of (30% milk, 40% avocado pulp, 10% sugar, 15% gelatin, and 5% cream) show values of 3.26 ± 0.35, 9.32 ± 0.22, 2.79 ± 0.02, 57.83 ± 0.14, 3.46 ± 0.24, 23.26 ± 0.71, and 190.54 ± 0.02, respectively. Also, the microbe load in the optimized ice cream product was not detected up to 1 week, while total plate count and Staphylococcus aureus bacteria were starting to grow up after a week, and the results of panelists from sensory values indicate high acceptability of products with the aim of assessing the influence of fish skin gelatin on the nutritional values of avocado‐based low‐fat ice cream. Considering the results, gelatin has a significant effect on the nutritional and rheological properties of ice cream, specifically striking visibility on protein composition. [ABSTRACT FROM AUTHOR]

AbstractSelenium (Se) plays a crucial role in human health, influencing conditions such as cancer, diabetes, and neurological disorders. With global population growth and unequal nutrient distribution threatening food security, new approaches are needed to meet the nutritional needs of the world. Se is essential for immune function, metabolism, and antioxidant defense, and in regions suffering from food insecurity and malnutrition, selenium-enriched food could offer an affordable solution. Spirulina platensis, microalgae, can bioaccumulate Se from its environment, enhancing its nutritional value. This study explores how different light spectra (red, white, yellow, and blue LEDs) affect Se bioaccumulation in Spirulina when Na2SeO3 is added to the culture medium in photobioreactors. The results show that red light made the highest Se bioaccumulation (0.118 mg.L−1), followed by white, yellow, and blue light. Se addition also increased cell dry weight by 46%, 33%, 22%, and 60%, respectively, compared to photobioreactors without Se, with biomass productivity highest under red light. Furthermore, Se boosted maximum Chl α concentration, improving photosynthetic efficiency. These findings suggest that optimizing light conditions can significantly enhance the nutritional value of Spirulina, offering a potential solution to global hunger by providing a sustainable, selenium-enriched food source. [ABSTRACT FROM AUTHOR]

ABSTRACT Different percentages of jujube yrup (0%, 3%, 6% and 9%) were incorporated into yak milk and fermented using the fermenting agent YF‐L922. The quality characteristics and antioxidant activity of the resulting yogurt were evaluated at days 0, 7, 14, 21 and 28. The results indicated that the pH and acidity of the yogurt were not significantly influenced by the varying additions of jujube syrup during storage (p > 0.05). However, the addition of jujube syrup significantly reduced the water‐holding capacity of the yogurt (p < 0.05). Furthermore, the levels of jujube syrup were significantly and positively correlated with both antioxidant activity and free radical scavenging ability (p < 0.05). The live bacterial count of the yogurt decreased significantly by day 28, although the count of live lactic acid bacteria remained above 106 CFU/mL. Notably, yak yogurt with a 3% addition of jujube syrup achieved a favorable sensory score. The incorporation of jujube syrup resulted in a firmer texture and a more porous microstructure, demonstrating a higher degree of syneresis. Additionally, the inclusion of jujube syrup substantially diminished the animalic odor associated with yak milk, improved flavor acceptability and enhanced the antioxidative properties of yak yogurt. Therefore, yak yogurt augmented with jujube syrup represents a novel product with high nutritional value. [ABSTRACT FROM AUTHOR]

The food industry is increasingly exploring alternative protein sources, like pulses, to replace animal proteins in human diets. This review investigates the diversity of proteins in pulses and their extraction methods, which significantly affect their functional properties. Understanding these techniques is crucial for optimizing the use of pulse proteins in food products, especially in enhancing the nutritional value of baked goods. However, incorporating pulse proteins can impact processing properties, affecting viscosity, rheological behavior, dough volume, and sensory characteristics. This review provides a comprehensive overview of pulse protein extraction, functional properties, and their effects on baked products. [ABSTRACT FROM AUTHOR]

Aquatic products are a high‐quality source of protein for humans, and the changes in protein during aquatic product processing are crucial for nutritional value, product performance, and consumer health. With the advancement of science and technology, aquatic product processing methods have become increasingly diverse. In addition to traditional methods such as thermal processing (steaming, roasting, and frying) and pickling, emerging non‐thermal processing technologies, such as high pressure, ultrasound, and irradiation, are also being applied. During (ultra‐)processing, aquatic products undergo complex biochemical reactions, among which protein oxidation significantly affects the quality of aquatic products. Protein oxidation can alter the molecular structure of proteins, thereby changing their functional properties and ultimately impacting product quality. This paper primarily explored the effects of protein changes under different processing methods on aquatic product quality and human health, as well as techniques for controlling protein oxidation. It aims to provide a theoretical basis for selecting appropriate processing methods, improving aquatic product quality, and controlling protein oxidation in aquatic products, and to offer scientific guidance for practical production. [ABSTRACT FROM AUTHOR]

The ivory shell Babylonia areolata is an economically important marine benthic gastropod known for its rapid growth and high nutritional value. B. areolata is distributed in Southeast Asia and the southeast coastal areas of China. In this study, we constructed a high-quality genome for B. areolata using PacBio, Illumina, and Hi-C sequencing technologies. The genome assembly comprised 35 chromosomal sequences with a total length of 1.65 Gb. The scaffold and contig N50 lengths were 53.17 Mb and 2.64 Mb, respectively, with repeat sequences constituting 64.46% of the genome. Furthermore, 26,130 protein-coding genes and 96.75% of the genome's BUSCOs were identified. This inaugural report of a B. areolata genome provides crucial foundational information for further investigations into the biology, genomics, and genetic improvement of economic traits of this species. [ABSTRACT FROM AUTHOR]

BACKROUND RESULTS CONCLUSION The present investigation aimed to enhance the postharvest shelf‐life of broccoli using vacuum impregnation (VI). Broccoli florets were impregnated with physiologically active chemicals, i.e. calcium chloride and ascorbic acid. Post‐impregnation broccoli florets were packed in three different packaging materials (poly(ethylene terephthalate) punnets, low‐density polyethylene pouches and shrink‐wrap film) and stored at two temperatures (5 and 25 °C). The effects of impregnation solutions, packaging materials and storage temperature on physicochemical attributes (weight loss, total soluble solids, ascorbic acid, total chlorophylls and carotenoid content), antioxidant and phenolic contents, and shelf life were studied. The changes in the chemical structure post‐impregnation and during storage were investigated using Fourier transform infrared (FTIR) spectroscopy.Results showed that impregnated broccoli florets exhibited significantly (P < 0.05) higher levels of biochemical attributes immediately after impregnation. During storage, the physicochemical and antioxidant properties of broccoli florets declined for all the samples. However, the reduction in these properties was significantly (P < 0.05) lower in impregnated florets as compared to untreated control samples. Principal component analysis and FTIR results also indicated a clear difference in the impregnated and control samples. The shelf‐life of broccoli florets stored at 25 °C was assessed as 4 and 3 days for impregnated and control samples, respectively; whereas the samples stored at 5 °C had a shelf‐life of 12 days for impregnated samples and 5 days for the control samples. The findings of the study elucidate the potential of VI in enhancing the initial quality and shelf‐life of broccoli.The deterioration during storage is primarily due to physiological weight loss, a natural loss of water and volatile compounds that occur following harvest due to transpiration and respiration. Excessive transpiration can lead to dehydration, which reduces the quality and shelf‐life of the product. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Coix lacryma-jobi L. belongs to family Poaceae, is widely cultivated in tropical Asian countries for its nutritional and medicinal values. Coix is often threatened by lepidopteran such as Mythimna separata during its life cycle, resulting in severe yield reduction. Insect feeding can trigger defense signaling and increased defense responses in many other crops, yet little is known about whether simulated armyworm feeding on Coix leaves could induce anti-herbivory responses and whether armyworm feeding could activate priming in systemic leaves. In this study, Mythimna separata simulated herbivory elicited increased jasmonic acid (JA) level, JA-Ile (JA-isoleucine conjugate) and altered transcriptome in the Coix leaves. Meanwhile, M. separata simulated herbivory in local leaves primed the systemic leaves for increased accumulation of jasmonic acid and enhanced resistance to M. separata. Consistently, transcriptome analysis showed the systemic leaves were primed, which were up- or down-regulated comparing with the non-primed systemic leaves. In this study, we first reported Mythimna separata simulated herbivory induced increased defense response in leaves of Coix, also Mythimna separata herbivory primed Coix resistance in systemic leaves. This study provides new insight into the regulation of defense responses of Coix against M. separata and the ecological function of priming in Coix. [ABSTRACT FROM AUTHOR]

The use of ultrasound for enhancing the extraction of sumac fruit oil was investigated to maximize the utilization of available sumac fruit resources. The optimal extraction parameters were determined using single‐factor trials and Box–Behnken design optimization and were found to be a liquid‐to‐material ratio of 13:1 mL/g, an ultrasound temperature of 47°C, and an ultrasound duration of 32 min. These yielded a 20.59% extraction rate of the oil. The ultrasonic‐assisted approach markedly increased the extraction rate and significantly reduced the extraction time when compared to classical Soxhlet extraction. The resulting sumac fruit oil had a brown‐yellow color with peroxide, acid, and iodine concentrations of 2.43 mg/g, 0.44 g/100 g, and 135 g/100 g, respectively, and relative density (d2020), and refractive index (20°C) values of 0.911, and 1.469, respectively. The primary fatty acids in the oil were stearic, linoleic, palmitic, linolenic, and oleic acids. With a 74.14% unsaturated fatty acid content, it has a high nutritional value as well as significant development and usage potential. Practical Application: This study demonstrates a highly efficient method for extracting vegetable oils and fats. It has the advantages of simple operation, low extraction temperature, short extraction time, high extraction rate, no damage to the material structure, excellent phusicai and chemical properties of the extracted vegetable oil, low cost, and the potential application in the food industry is crucial. [ABSTRACT FROM AUTHOR]

In this study, the formulation of doughs was investigated using varying percentages of Agaricus bisporus flour, with the aim of utilizing mushroom stem fragments, typically considered production waste. The stem residues were collected from a mushroom cultivation facility, cleaned, and washed to remove impurities. The material was then subjected to two different drying methods: conventional dehydration and freeze-drying. After drying, the material was ground to produce mushroom flour. Doughs were formulated with different proportions of this flour and analyzed for texture profile, color, nutritional value, phenolic content, antioxidant activity, and sensory characteristics. The inclusion of mushroom flour resulted in darker doughs, particularly when the flour was obtained through conventional dehydration due to oxidation processes. This substitution also affected texture parameters, leading to increased hardness and reduced elasticity in most treatments compared to the control sample. In addition, cohesiveness progressively decreased from 0.35 in the control to 0.14 in the sample made with 100% dehydrated flour and 0.20 in the sample made with 100% freeze-dried flour, resulting in brittle doughs. The most significant impact on nutritional value was an increase in protein, fat, and dietary fiber levels, reaching values over 5% of crude fiber in the sample to which 50% of dehydrated mushroom flour was added. Additionally, mushroom flours exhibited a high proportion of phenolic compounds, reaching values near 700 mg gallic acid/100 g in the flour from freeze-dried samples and 320 mg gallic acid/100 g in the flour from dehydrated samples. These values reflect a higher content of phenolic compounds in products made with mushroom flours and an increased antioxidant capacity compared to the control sample. Sensory evaluation showed that the texture remained unaffected; however, flavor perception was altered at a 50% mushroom flour substitution. In terms of external appearance, only the 25% freeze-dried mushroom flour formulation was statistically similar to the control, while all other treatments were rated lower. [ABSTRACT FROM AUTHOR]

This research concerned the assessment of the utility value of new pea breeding materials intended for registration in the European Union. The research material consisted of sixteen breeding lines and four reference pea varieties. The evaluation was carried out based on the chemical composition of seeds and its variability within the studied genotypes. The contents of protein, starch, lipids, ash and dietary fiber (DF) were determined. The nutritional value of the protein was assessed in vitro using the value of the limiting amino acid index chemical score (CS) and the integrated essential amino acid index (EAAI). The analyzed pea genotypes were characterized by significant diversity in terms of the content of the tested components. The obtained results combined with the PCA analysis were used to select pea genotypes of the highest quality, having the potential as a raw material for the production of food with health-promoting properties. The effect of the conducted research was the identification of three pea genotypes with the greatest potential in terms of protein content and dietary fiber complex. [ABSTRACT FROM AUTHOR]

Cannibalism is a behavior that different species of fish exhibit in the early stages of their life, and it has been widely reported. In Tabasco, Mexico, the ancestral species Atractosteus tropicus is farmed, which is a freshwater fish with a high nutritional and economic value. This species exhibits high cannibalistic behavior both in its larval and juvenile stages, which considerably decreases its production. Therefore, strategies have been developed to mitigate the effects of this behavior. One of them is the placement of shelters (rocks and artificial vegetation), which allow the vulnerable population to protect themselves from cannibals. The goal of this work is to study the effect of shelters on the cannibalistic behavior of the A. tropicus population through a mathematical model. The population is divided into two classes, the vulnerable population (prey) and the cannibal population (predator). Moreover, a system of ordinary differential equations is established, which is analyzed, and sufficient conditions for the coexistence of the two species are shown. Numerical simulations show coexistence by varying levels of refuge. The results obtained in this work can be applied to other populations that exhibit cannibalistic behavior. [ABSTRACT FROM AUTHOR]

The aim of this review is to show the diverse applications and the phytochemical and pharmacological findings in connection with prickly pear plants of the Cactaceae family. Opuntia species, which are widely distributed in Africa, Asia, Australia and America and also play an important role in Mexico, have considerable health-promoting potential. Various parts of the plant, including cladodes, seeds, flowers, peels and fruits, contribute to its therapeutic efficacy. Opuntia is rich in phenolic antioxidants and pigments such as betalains and exhibits significant antimicrobial, antioxidant and anti-inflammatory properties. This review aims to provide scientific evidence for the chemical composition and beneficial properties of Opuntia sp. and to promote further research into their pharmacological and therapeutic effects. In addition, Opuntia sp. offer promising opportunities for various applications in both food and non-food sectors. [Display omitted] • Opuntia spp. (cladodes, fruits, flowers, seeds and peels) were studied. • Nutritional Value: Opuntia sp. are rich in essential nutrients such as vitamins, minerals, and antioxidants (polyphenols, flavonoids...) were found. • Health Benefits: Consumption of Opuntia sp. has been associated with various health benefits, including antioxidant and antimicrobial activity and reduced inflammation. • Opuntia spp. present a plethora of non-food and non-pharmaceutical applications, showcasing their versatility beyond culinary and medicinal realms (Animal Fodder, Natural Dye Production...). [ABSTRACT FROM AUTHOR]

Crop wild relatives hold significant potential for enhancing diversity, nutrition, and stress resilience in improvement programs. As such thorough, the biochemical assessment of these wild counterparts becomes indispensable. Okra, a vital vegetable crop renowned for its vibrant green pods, faces various productivity challenges due to diverse stresses, and its nutritional and stress tolerance aspects have been somewhat overlooked. In this current research, an extensive evaluation was conducted on both wild and cultivated okra species to decipher their nutritional, anti-nutritional, and antioxidant profiles. The results of the proximate analysis showed that wild okra exhibited higher nutritional value and antioxidant potential compared to cultivated species. Remarkably among the wild species A. moschatus accessions IC 470737 and IC 140986 stood out for their elevated content of carbohydrates (93.10 % and 69.38 %), soluble sugars (84.36 % and 41.83 %), reducing sugars (19.41 % and 38.11 %), and vitamin E (37.23 % and 51.24 %); whereas A. Manihot and A. tetraphyllus had higher antioxidant potential. Significantly, these wild entries also showcased the reduced anti-nutrient content suggesting high mineral bioavailability compared to cultivated ones. So, these wild genotypes having a good combination of many biochemical characteristics can be used for the introgression of traits in cultivated okra for further end product diversification. [Display omitted] • Wild okra species contain higher nutritional, antinutritional, and antioxidant properties than cultivated okra. • A. moschatus IC 470737 exhibited higher total carbohydrates, soluble sugars, reducing sugars, and non-reducing sugar whereas accession IC 140986 registered as a good source of vitamin E, and crude protein, total soluble protein was high in A. manihot. • A. manihot also harbored high content of chlorophyll a, total chlorophyll, carotenoids, and ascorbic acid were high in A. manihot and chlorophyll b, flavonols, DPPH activity in A. manihot accession IC 90339. • Phenols, o-dihydroxy phenols, and FRAP activity were higher in A. tetraphyllus. Anti-nutrients phytate and oxalate were low in A. tetraphyllus, tannins in A. manihot, and saponins in A. tuberculatus and A.manihot. • A. manihot , A. manihot 90339, and A. tetraphyllus may be used as sources for the introgression of desirable characters to develop varieties with stress resilience and nutritive attributes for enhanced marketability. [ABSTRACT FROM AUTHOR]

This review critically evaluates current in vitro gastrointestinal models for assessing infant formulas from a perspective focusing on a process along digestion, absorption and microbial fermentation. Despite their potential, none of the current in vitro gastrointestinal models fully considers the dynamics and continuous upstream‐downstream process of the human digestive tract. Considering the substantial differences between infants and adults, there is a pressing need for whole‐process gastrointestinal models tailored to infants. Developing such models is crucial for accurately assessing infant formula nutritional value and physiological function, enhancing the formulation of infant formulas to better meet the needs of infants. [ABSTRACT FROM AUTHOR]

The demand for food is increasing and the use of soil organic amendments in agricultural management practices has been instructed to increase crop yield and reduce dependence on synthetic inorganic fertilizers at low cost to limited resource farmers. However, the effect of organic amendments on the quality and nutritional composition of edible plants has received little attention. Locally available organic amendments (sewage sludge SS, chicken manure CM, cow manure Cow, vermicompost Vermi, and biochar Bio) were chosen to test their impact on field-grown sweet potato, Ipomoea batatas L. yield, root quality, and root nutritional composition. The results indicated that utilizing Cow manure in growing sweet potatoes significantly promoted root yield and root nutritional composition. Cow treatment produced the greatest number of roots compared to Bio, CM, SS, and the control treatments. The results also revealed that the concentrations of vitamin C (260. 3 µg g−1), β-carotene (45.4 µg g−1), soluble sugars (16.7 mg g−1), and total phenols (196.3 3 µg g−1 fresh roots) were greater in the roots of plants grown in Cow compared to the roots of the control treatment. The results indicated the low impact of biochar whereas Cow is recommended for enhancing sweet potato yield and nutritional composition. [ABSTRACT FROM AUTHOR]

Fortifying conventional foods with postbiotic powders (PP) is an effective approach for the production of functional products. Preserving both functional properties of PP and the physical characteristics of fortified products is essential during this process. This study aimed to investigate the antioxidant activity and consumer testing of low-fat yoghurt fortified with PP and changes in their physical properties, including rheology, water holding capacity, and microstructure over a 21-day storage period. PP, derived from Bifidobacterium animalis subsp. lactis BB12 grown in cheese whey (CW) and skim milk (SM), was added to the product at 1% individually (B12-CW and B12-SM) and in a mixture (BB12-CW-SM). The results indicated that the antioxidant activity of the samples fortified with PP was 4.6 − 6.3%, almost double the values in samples without PP, despite their similar viability of starters (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) (> 8.5 log cfu/g). Adding BB12-CW significantly reduced mouthfeel, flavor, and overall acceptability of the product, while adding BB12-SM and BB12-CW-SM did not alter any consumer acceptability. Similarly, regardless of PP types, their fortification had negligible effects on viscosity, viscoelastic properties, shear-thinning behaviors, water-holding capacity, and microstructure formation, which remained nearly unchanged during storage. Overall, the addition of PP, particularly BB12-SM and BB12-CW-SM, significantly increased antioxidant activity while preserving important physical and consumer acceptance of yoghurt. These findings underscore the potential of postbiotics as functional ingredients, enhancing both the nutritional values and consumer appeal of yoghurt, thereby promoting its health benefits. [ABSTRACT FROM AUTHOR]

The worldwide consumption of pistachio nuts has been increasing over the last decades due to their high nutritional value. Given that only split nuts are commercialised, the closed-shell nuts, which account for most of the harvested ones, must be split by mechanical or thermal processes. However, there is hardly any information about the splitting mechanism based on thermal treatments. Accordingly, the thermal splitting of pistachio nuts in conical spouted beds has been approached, and the effect of the air inlet temperature, the draft tube aperture ratio and the air inlet diameter on the splitting mechanism has been analysed. Batch drying tests have been carried out in the proposed technology at an air inlet temperature range of 40–120 ∘ C using configurations with and without draft tube. The operating temperature and dryer configuration that allows attaining up to 60% of split pistachios and preserving their quality are 80 ∘ C , an inlet diameter of 0.05 m and an open-sided draft tube with an aperture ratio of 80%. [ABSTRACT FROM AUTHOR]

This study explored the characteristics of Monascus-fermented sorghum sourdough bread (MSSB) that was prepared through sequential fermentation using Monascus purpureus LZSM06 and Lactiplantibacillus plantarum LZSR03. The findings revealed a remarkable accumulation of Monascus pigments in Monascus-fermented sorghum flour (MS), with Monacolin K and GABA reaching 34.73 mg/100 g and 29.91 mg/100 g, respectively. By incorporating MS with sourdough technology, MSSB presented an increased loaf volume, improved texture, and a burgundy color, which was more favorably accepted than the other three breads. Meanwhile, the total phenolic content, antioxidant activity, and GABA contents in MSSB were the highest (P < 0.05). Despite the slight off-flavor imparted by MS, the flavor complexity was enhanced in MSSB, particularly in terms of types and levels of alcohols, acids, and esters. These findings suggested that pre-fermentation with Monascus purpureus can improve baking characteristics, nutritional value, and overall sensory acceptance of sorghum sourdough bread, thus providing insights into innovation in this field. [ABSTRACT FROM AUTHOR]

Summary: Three‐dimensional (3D) printing technology digitally designs and manufactures objects through computer‐controlled processes. It requires raw materials with specific rheological properties for extrusion and shape retention. Dairy products hold promise for 3D printing due to their ability to form structures and their nutritional value. However, the quality of 3D printing with dairy products relies on the properties of the printing ink and printer parameters, presenting challenges for practical applications. This work provided a summary of the suitability of dairy‐based 3D printed products, discussing physicochemical modifications and additives to enhance their suitability and nutritional properties. The internal structure and composition of printing inks derived from dairy products are closely linked to their printing performance. Physicochemical modifications and additives effectively improve printability and the nutritional aspects of dairy inks. The 3D printing suitability of dairy inks can be enhanced through physical, chemical or enzymatic treatments. The gel properties of dairy products can be improved by mixing them with hydrophilic gels, introducing calcium, and incorporating lipids to enhance the 3D printing performance of dairy products. 3D printing technology enables the customisation of dairy products with personalised control of nutritional content, meeting the increasing consumer and market demand for healthier foods. In the future, 3D printed dairy products are expected to constitute convenient and quick nutritious food and enter home kitchens. [ABSTRACT FROM AUTHOR]

Summary: Parboiled rice is well known for its high nutritional value, while its firm texture is still challenging to accept by consumers. In this study, the effects of starch gelatinisation and water migration on the increased hardness of parboiled rice were investigated. The hardness of parboiled rice was affected by starch gelatinisation, displaying an increasing trend with an increasing degree of starch gelatinisation (DSG). Examination of the water migration characteristics during soaking showed that the water uptake capacity of parboiled rice was significantly enhanced. Compared to white rice soaked at 90 °C, the water molecules in parboiled rice were restricted to the outer layer of starch. Significant correlations between rice hardness, DSG and moisture absorption‐related parameters were established, indicating that gelatinised starch limits the migration of water to the inside of the rice kernel, resulting in a firm rice grain. These results enhance the understanding of starch gelatinisation by parboiling and water migration properties during the cooking process of parboiled rice. This study provided new insights into the regulation of hardness by parboiled rice processing. [ABSTRACT FROM AUTHOR]

BACKGROUND: Lettuce holds a prominent position in the year‐round supply of vegetables, offering a rich array of health‐beneficial substances, such as dietary fiber, phenolic compounds, lactucopicrin and lactucin. As such, its flavor has garnered increasing attention. Balancing the enhancement of beneficial compounds with the reduction of undesirable taste is a key focus of scientific research. To investigate short‐term management to improve the nutritional quality and flavor of lettuce, combinations of different light intensities (200, 500 and 800 μm ol m−2 s−1) and temperatures (10 and 22 °C) were applied separately to 'Lollo Rosso' and 'Little Butter Lettuce' for 7 days before harvest. RESULTS: The results obtained showed that increasing light intensity at low temperatures decreased nitrate content and increased soluble sugar, soluble protein, anthocyanin and phenolic compound content. In the case of lettuce flavor, the bitterness‐related metabolites such as lactucin and lactucopicrin were reduced with high light intensity at a low temperature of 10 °C. With this combination, the fructose and glucose contents increased, significantly improving lettuce flavor. CONCLUSION: Higher light intensity combined with low temperature for 7 days before harvest effectively improved the nutritional quality and flavor of lettuce, suggesting its great potential for use in horticultural practices. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Tiger nut (Cyperus esculentus L.) is a small, tuberous root vegetable that has gained increasing attention in recent years due to its potential health benefits. This review article provides an elaborate overview of tiger nut, including its botany, historical uses, nutritional composition, potential health benefits and traditional medicinal uses. This review article comprehensively discusses the nutritional profile of tiger nut, providing a detailed understanding of its nutrient content. Furthermore, the potential health benefits of tiger nut are thoroughly reviewed, including its effects on digestive health, cardiovascular health, blood sugar control, immune function and other potential therapeutic uses. Scientific articles used for this review were retrieved from ScienceDirect, Google Scholar, PubMed and SciELO databases. Only articles published between 1997 and 2022 were used for research. This review contributes to a better understanding of tiger nut and its prospective uses in functional foods and medicine by combining the available scientific material. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Nutritional value of the Gluten-free products (GFPs) has been highly debated. Aiming to assess the nutritional value of the cereal-based GFPs in the Greek market, information from the nutritional label and the ingredients list, of all GFPs and their gluten-containing (GC) counterparts available in a supermarket offering the greatest availability in the capital of Greece, were recorded. The sample consisted of 913 products: 351 GFPs and 562 GCPs, classified into 12 categories (e.g., breads, melbas, breakfast cereals, cereal bars, pasta, flours, cookies). With minor exceptions, comparisons among all food categories regarding nutrient profile and nutritional claims showed mixed results, though supporting an overly comparable nutritional profile of the GFPs. Still, a quarter of all GFPs presented an unhealthy nutritional profile. The findings of the present study are highly in agreement with those of relevant studies in the literature, that do not support an inferior nutritional profile compared to GC counterparts. [ABSTRACT FROM AUTHOR]

Consumers are increasingly interested in chestnuts for their health benefits and also for their organoleptic qualities. It is therefore very important to enhance the chestnut from a sensorial point of view. The sensorial characteristics of commercial chestnuts from three Italian Marrone cultivars (M1 'Marrone di Antrodoco'; M2 'Marrone dei Monti Cimini'; M3 'Marrone del Mugello' PGI) were investigated with the aim of identifying their sensory profiles. The sensory evaluation was conducted according to (ISO 8589 in Sensory analysis. General guidance for the design of test rooms, 2007; UNI EN ISO 13299 in Sensory analysis. Methodology. General guidance for establishing a sensory profile, 2016). Each descriptor was scored on a range with intervals ranging from 0 (absence of the descriptor) to 10 (maximum intensity of the descriptor). The M1 cultivar is characterized by greater crunchiness (8.0, on a scale from 0 to 10), sweetness (7.5), aromatic intensity (7.9) and caramel aroma (3.3). The M2 cultivar is distinguished by its buttery (3.2) and floral aroma (3.0) with a wood/musk note (1.9) that is missing from the other two cultivars. The M3 cultivar has an almond aroma (5.2) and is distinguished by walnut (3.0) and citrus (2.8) aromas, which are absent in cultivars M1 and M2. The results of this study are important as they experimentally demonstrate that the identification of characteristic sensory profile makes the qualitative differences between cultivars evident. The results showed that linoleic, oleic and palmitic acids were the main components of the lipid fraction of chestnut nuts. In all samples the unsaturated fraction predominated over the saturated one. It is also important to note that there were significant quantitative differences between cultivars. The valorization of Marrone chestnut cultivars contributes to promoting consumer use of these products with their high nutritional value and therefore contributes to the promotion of public health. [ABSTRACT FROM AUTHOR]

Non-thermal processing technology has shown unparalleled advantages in improving food quality and safety, making it develop rapidly in recent years and become a new research hotspot in food processing. Food irradiation, a typical non-thermal food processing technology, has the advantages of rapid, efficient, low-cost, and pollution-free, which has received extensive attention and gradually become one of the widely accepted modern food processing methods. Especially in recent years, with the deepening of related research, food irradiation has made remarkable research progress in food preservation, sterilization, and degradation of harmful substances, showing a broad application prospect. In view of this, this article introduces the mechanism and characteristics of food irradiation technology in detail, reviews its related research on improving food nutritional value and reducing harmful substances, and illustrates to clarify the application potential of food irradiation technology in improving food quality and safety. The development direction of food irradiation technology was further discussed to provide theoretical guidance and reference for its further development and application in the food industry. [ABSTRACT FROM AUTHOR]

Papaya is one of the most consumed fruits around the world, which possesses low energy and is very suitable for those trying to reduce weight. Papaya is packed with a bunch of vitamins, minerals, as well as phenolic compounds. Phytochemicals have beneficial effects on the human body, including anti-cancer, anti-diabetic, and anti-dengue activities. Numerous studies have estimated nutritional and medicinal properties. The study of the bioaccessibility of papaya chemicals is important for both the food and medicine industries. This review summarizes the nutritional value and phytochemical content of different parts of papaya. Influencing factors like pre- and post-harvest on phytochemical content also have been reviewed. Further, the bioaccessibility and bioavailability of phytochemicals as well as the medicinal properties, based on the in vitro and in vivo studies are deeply reviewed. Finally, the research progress, gaps and interesting future aspects of papaya phytochemicals have been discussed. These phytochemical compounds are influenced by numerous factors, such as pre- and post-harvest, as well as extraction conditions. Many factors may affect the bioaccessibility and bioavailability of these phytochemicals, but there is limited information. Therefore, further studies like in vitro and in vivo experiments should be conducted to authenticate the efficiency of the papaya plant. [ABSTRACT FROM AUTHOR]

Different types of supplied roughage may cause losses in the chemical composition and digestibility of gliricidia (Gliricidia sepium [Jacq.] Kunth ex Walp.) depending on their making and fed-out management. This study has summarized data from scientific studies on gliricidia and compared its nutritional value in various fed forms using a systematic review approach and principal component analysis (PCA). A robust survey of scientific papers was realized on web indexes of periodicals and databases from 1990 to 2023. Data from 100 scientific researches has been compiled and analyzed. In 40% of the trials, the gliricidia nutritional value was determined as fresh leaves, while 30% was in the form of ‘leaves + thin stems’. Gliricidia was evaluated as silage in 11% of the opportunities, followed by 10% as leaf meal and 9% as hay. Non-fiber carbohydrates, crude protein (CP), and organic matter digestibility (OM) had negative correlations with neutral detergent fiber (NDF), acid detergent fiber (ADF), and lignin. Only NDF, ADF, and CP contents could explain 71% of the total data variation (PC1 and PC2). There was no discrimination among fed forms, so they showed similar nutrient compositions. Eventual nutrient losses reported in the scientific researches owing to ensilage, haymaking, and leaf meal-making processes do not mischaracterize the gliricidia nutritional value. The assorted manners of roughage making, and fed-out management traditionally performed by farmers can conserve the excellent nutritional quality of gliricidia. [ABSTRACT FROM AUTHOR]

The baru (Dipteryx alata Vog.) fruit stands out among the fruits native to the Cerrado for its high agri-food potential, and it consists of a thin peel covering the pulp and a woody endocarp coating the nut. During the extraction process of baru nut or its oil, the peel, pulp, and partially defatted nut are usually discarded or used as animal feed. However, these by-products are rich in proteins, dietary fibers, and bioactive compounds. Food preparations like brownies are attractive and popular despite having a high energy density and a low phytochemical content. Thus, this study developed nutritious brownie formulations using baru food ingredients [BFI: a mixture of partially defatted nut flour (DBF) with baru peel and pulp flour (BPF)]. Three formulations were tested: SBF - standard brownie made with wheat flour; BBF1 - brownie made by replacing wheat flour with BFI1 (50% DBF + 50% BPF); and BBF2 - brownie made by replacing wheat flour with BFI2 (75% DBF + 25% BPF). The chemical composition and functional properties of the brownies were evaluated. The addition of baru by-products in the formulations resulted in products with higher contents of protein, dietary fiber, phenolic compounds, and greater antioxidant capacity than the standard brownie. Therefore, the use of baru food ingredients in food formulations is indicated to design new food products with improved nutritional quality and nutraceutical properties. [ABSTRACT FROM AUTHOR]

Copyright of Environmental & Social Management Journal / Revista de Gestão Social e Ambiental is the property of Environmental & Social Management Journal and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Lycopene, a lipophilic antioxidant, was extracted from a Moroccan industrial tomato peels by-product using essential oils (EOs) as eco-friendly solvents. Peppermint essential oil (PEO), rosemary essential oil (REO), verbena essential oil (VEO), and thyme essential oil (TEO) were used as solvents. The highest extraction yield was obtained with REO. Response surface methodology (RSM) combined with a Box-Behnken design was used to maximize the extraction yield of lycopene. Optimal conditions were determined as follows: a solvent-to-material ratio of 35:1 (mL/g), a time of 60 min and a temperature of 60 °C. As a plant-based antioxidant, the lycopene extract was added to refined olive oil (ROO) to evaluate its oxidative stability during 5 months of storage at 40 °C. ROO enriched with lycopene extract at a concentration of 1 mg/g showed the lowest degree of oxidation, as evidenced by the lowest values of peroxide value, p-anisidine value, total oxidation value, free acidity, and specific extinction coefficients K232 and K270, compared to ROO containing 0.5 mg/g of lycopene extract and ROO containing 0.2 mg/g of BHA + BHT. The results of this study demonstrate that EOs are effective solvents for producing a value-added lycopene extract that can be an effective alternative to synthetic antioxidants. The study also highlights the synergistic effect of lycopene extract on ROO oxidation stability, shelf life and nutritional value. [ABSTRACT FROM AUTHOR]

This study aimed to improve the nutritional content of crackers made from a germinated flour mixture for children affected by Attention Deficit Hyperactivity Disorder (ADHD). Chemical, physical, and sensory properties of crackers processed from germinated grain composite flours (maize, quinoa, finger millet, and fenugreek seeds) were compared to 100% maize crackers. Chemical analysis revealed that germinated mixture flour crackers (GMFCs) were higher in ash (2.14–2.40%), fiber (1.26–1.75%), protein (5.59–8.31%), and energy (379.64–404.77 kcal/100g) but lower in carbohydrates (70.51–61.05%). Five cracker formulas were prepared. Formula F5 (75% maize, 10% millet, and 5% fenugreek) had the highest calcium, magnesium, and total phenolic content. Formula F3 (85% maize, 10% quinoa, 10% millet, and 5% fenugreek) had the highest iron content, while Formula F4 (85% maize, 20% millet, and 5% fenugreek) had the highest zinc content and antioxidant activity. Maize crackers exhibited higher color characteristics (L*, a*, and b*) compared to the other GMFCs. Mean sensory evaluation indicated that the GMFCs were generally accepted by panelists. Overall acceptability and taste of crackers in Formula F4 were preferred by the panelists, particularly with the increased ratio of millet flour. This study demonstrated the potential of composite flours from GMFCs to produce acceptable, healthy, and nutritious crackers. All cracker formulas significantly contributed to the recommended dietary allowances for key nutrients in children, compared to the control. Therefore, it is recommended to use the studied grains to develop healthy bakery products suitable for people with celiac disease and ADHD. [ABSTRACT FROM AUTHOR]

ABSTRACT Hyperlipidemia is a malnutrition disease associated with different lifestyle factors mainly high fat/cholesterol foods consumption and less physical activity. Consumption of high fiber foods (prebiotic sources) additionally to gut microbiota (GM; probiotics species) could overcome hyperlipidemia and its associated risks. Prebiotics and probiotics are known by protective effects in different diseases like diabetes, inflammatory bowel diseases, and cardiovascular diseases. Mushroom and kefir milk (KM) are known for their high pre/probiotic nutritional values depending on many factors, for example, eating levels and/or conditions. Therefore, this study aimed to measure the potential health benefits of dried powdered mushrooms (DPM) supplemented with KM between hyperlipidemia rats in association with lipid profile, atherogenic index (AI), and GM profile. Rats were randomly divided into main negative control healthy group (G1; −ve), positive control hyperlipidemia (G2; +ve) and three hyperlipidemia groups (G3:G5) fed DPM at 2.5%, 5%, and 10% of rats' diet additionally to 5% KM (DPM + 5% KM) each, respectively. The collected blood samples used for glucose, lipid profile (cholesterol, triglycerides, high‐density lipoprotein cholesterol, and low‐density lipoprotein cholesterol), and AI in addition to fecal sample for GM and short‐chain fatty acids (SCFAs). Collected data illustrated that body weight, blood glucose, lipid profile, GM (Bifidobacteria and Lactobacillus vs. Clostridium histolyticum), AI, and SCFAs were improved between hyperlipidemia fed 5% both PDM + KM (p ≤ 0.05) at the best levels. In conclusion, same DPM/KM levels have broad development as functional active foods that could lower hyperlipidemia incidence and promotes intestinal health; however, much more human studies are needed. [ABSTRACT FROM AUTHOR]

Background: Ghee, known as "roghane heiwâni," or "Kermanshahi oil" is a traditional fermented butter-like product highly esteemed for its nutritional value. Ghee is prepared using traditional methods and has substantial potential as a reservoir of probiotic microorganisms. Previous research delved into isolating and identifying lactic acid bacteria (LAB) in Kermanshahi through culture and PCR sequencing. This study seeks to elucidate the microbial profiles and diversity within Kermanshahi using culture, Denaturing Gradient Gel Electrophoresis (DGGE), and sequencing methodologies. Methods: Twenty samples of Kermanshahi oil were meticulously gathered from diverse locales across Kermanshah province. These samples were cultivated under specialized conditions in MRS and M17 environments spanning 24 to 72 h. Following DNA extraction, amplification of the 16SrRNA gene sequences was performed, culminating in sequencing for conclusive identification of the isolates. Furthermore, the DGGE technique was directly employed to separate and identify various species present in the oil samples utilizing bioinformatics software. Results: Sequencing outcomes revealed a diverse array of microorganisms among the isolates, with Lactobacillus constituting 43%, Streptococcus comprising 27.6%, Enterococcus at 4.61%, and yeasts at 7.6%. Other species exhibited lower frequencies, encompassing Rhizobium, Bacillus coagulans, and Staphylococcus hominis. Conclusions: The isolation of a diverse spectrum of probiotic microorganisms underscores their potential utility in the realm of industrial dairy product production. These findings allude to the possibility of integrating these valuable microorganisms, which have historically been associated with traditional products, into the contemporary dairy industry. As consumer interest in probiotic-enriched products surges, the insights gained from this study pave the way for harnessing the benefits of Kermanshahi-derived probiotics. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the nitrogen fertilisation supply method on wheat silage fermentation parameters and nutritional value. Eighteen experimental plots were used in a randomised block design to assess the following treatments: (1) control (CON): crop without nitrogen fertilisation; (2) surface (SUR): 100 kg/ha N during the crop, applied in surface; (3) furrows (FUR): 100 kg/ha N during the crop, applied in furrows during the seeding. Whole plants were manually harvested at 5 cm height 83 days after the sowing. One experimental silo (PVC tubes) was produced for each agronomical plot and stored for 69 days. In general, N fertilisation did not affect silage pH and ammonia-N (NH3-N) content, but silos FUR had less NH3-N than those with SUR. Fertilisation increased the CP and DM content and reduced starch in the silage. FUR increased DM and reduced CP compared to SUR. Furthermore, N fertilisation increased non-protein nitrogen and decreased in vitro degradation of DM and OM. Fertilisation methods did not affect N fractions in silage or in vitro degradation. Therefore, N fertilisation, especially FUR, reduces NH3-N and CP and increases DM content of silage, but decreases in vitro DM and OM degradation. [ABSTRACT FROM AUTHOR]

ABSTRACT This study aimed to study the impact of Ferulago angulata (Schlecht) Boiss (known as an antioxidant known as Chavir) extract, obtained through ultrasound‐assisted extraction (UAE), on the physicochemical, antioxidant and sensory properties of virgin olive oil (VOO) during a 90‐day storage period at room temperature. For this purpose, different concentrations of Chavir extract (100, 200 and 300 ppm) were added to VOO. Key parameters, including total phenol content (TPC), extract composition by HPLC‐DAD and quality indicators like acidity value (AV), p‐anisidine value (p‐AV) and UV indices (parameters: K232, K270 and ΔK), were determined. AVs increased overall during the storage period, but adding Chavir extract at 300 ppm appeared to counteract the rise in free fatty acids, suggesting a potential role in reducing hydrolysis. p‐AVs decreased in unflavoured and flavoured samples, indicating reduced oxidation in Chavir‐flavoured VOO. K232 values exhibited a decline in the presence of flavouring agents and their concentrations. In contrast, the values of K270 showed an increase over the storage period, which indicated the formation of aldehyde and ketones in the second oxidation step. All samples maintained ΔK values below permissible limits (≥ 0.01), signifying good stability. The sensory evaluation emphasised positive attributes such as bitterness, fruitiness and pungency, indicating the high quality of VOO. The addition of Chavir extract further enhanced all of these positive characteristics, particularly at the 300 ppm concentration. However, a gradual decline was observed in all these attributes over time. Notably, the Chavir extract played a crucial role in delaying the formation of secondary oxidation products, which contribute to negative attributes like rancidity in VOO. Moreover, adding Chavir extract increases oxidative stability, infuses the positive qualities in VOO and provides valuable insights into its potential applications for enhancing the overall quality of VOO during storage. This enhancement not only helps maintain high quality and nutritional value but also makes the product more appealing to consumers. [ABSTRACT FROM AUTHOR]

Plants exposed to drought not only have to cope with a shortage of water, but also with a simultaneous decrease in nutrient availability. In this greenhouse experiment, the responses of antioxidants and key metabolites to 2 or 4 days of water limitation immediately prior to harvest were compared to the effect of nutrient limitation with continued water supply in lettuce leaves. Water limitation led to a faster increase in stress intensity than nutrient limitation. While moderate drought stress led to a slight increase in the antioxidant compounds studied, there was a concomitant sharp decrease in starch content. Under nutrient limitation, an increase in the content of ascorbic acid, the proportion of reduced ascorbic acid and the content of phenolic compounds, flavonoids, soluble sugars and starch was observed in the mild phase of stress. These results suggest that reducing nutrient availability shortly before harvest could be a suitable means of improving the nutritional value of crops through cultivation practices as opposed to breeding. [ABSTRACT FROM AUTHOR]

Nanomaterials offer considerable benefits in improving plant growth and nutritional status owing to their inherent stability, and efficiency in essential nutrient absorption and delivery. Cerium oxide nanoparticles (CeO2 NPs) at optimum concentration could significantly influence plant morpho-physiology and nutritional status. However, it remains unclear how elevated CO2 and CeO2 NPs interactively affect plant growth and quality. Accordingly, the ultimate goal was to reveal whether CeO2 NPs could alter the impact of elevated CO2 on the nutrient composition of spinach. For this purpose, spinach plant morpho-physiological, biochemical traits, and nutritional contents were evaluated. Spinach was exposed to different foliar concentrations of CeO2 NPs (0, 25, 50, 100 mg/L) in open-top chambers (400 and 600 CO2 μmol/mol). Results showed that elevated CO2 enhanced spinach growth by increasing photosynthetic pigments, as evidenced by a higher photosynthetic rate (Pn). However, the maximum growth and photosynthetic pigments were observed at the highest concentration of CeO2 NPs (100 mg/L) under elevated CO2. Elevated CO2 resulted in a decreased stomatal conductance (gs) and transpiration rate (Tr), whereas CeO2 NPs enhanced these parameters. No significant changes were observed in any of the measured biochemical parameters due to increased levels of CO2. However, an increase in antioxidant enzymes, particularly in catalase (CAT; 14.37%) and ascorbate peroxidase (APX; 10.66%) activities, was observed in high CeO2 NPs (100 mg/L) treatment under elevated CO2 levels. Regarding plant nutrient content, elevated CO2 significantly decreases spinach roots and leaves macro and micronutrients as compared to ambient CO2 levels. CeO2 NPs, in a dose-dependent manner, with the highest increase observed in 100 mg/L CeO2 NPs treatment and increased roots and shoots magnesium (211.62–215.49%), iron (256.68–322.77%), zinc (225.89–181.49%), copper (21.99–138.09%), potassium (121.46–138.89%), calcium (118.22–91.32%), manganese (133.15–195.02%) under elevated CO2. Overall, CeO2 NPs improved spinach growth and biomass and reverted the adverse effects of elevated CO2 on its nutritional quality. These findings indicated that CeO2 NPs could be used as an effective approach to increase vegetable growth and nutritional values to ensure food security under future climatic conditions. [ABSTRACT FROM AUTHOR]

Panax notoginseng (Burk.) F. H. Chen (PN), commonly known as PN, is a nutritious natural food with a long history of consumption and has traditionally been used for dietary purposes in the form of dried processed products. Currently, developed a dry processing at short time and room temperature (DRST), which is characterized by high efficiency and low cost. However, there are few studies on the impact of DSRT. In this study, the effects of conventional hot air drying (DHA) and the innovative drying technology DSRT on the key components of PN were evaluated for the first time. The results showed that DRST could obtain processed PN products with smaller particle sizes and that DRST‐treated PN could increase the content of five saponins by 1.38% for Ginsenoside Rg1, 0.1% for Ginsenoside Re, 0.83% for Ginsenoside Rb1, 0.16% for Ginsenoside Rd, and 0.36% for PN saponin R1, relative to the content of five saponins that could be increased by conventional DHA. The metabolome results yielded a total of 1401 metabolites identified and analyzed, and 201 metabolites showed significant differences between the two techniques, which were expressed as amino acids, flavonoids, and other nutrient‐active components. The results of this study indicate that the PN products produced by DRST technology have higher nutritional quality compared to traditional processing. This study provides support in the processing of PN and the development of PN products. [ABSTRACT FROM AUTHOR]

Summary In plants, L‐serine (Ser) biosynthesis occurs through various pathways and is highly dependent on the atmospheric CO2 concentration, especially in C3 species, due to the association of the Glycolate Pathway of Ser Biosynthesis (GPSB) with photorespiration. Characterization of a second plant Ser pathway, the Phosphorylated Pathway of Ser Biosynthesis (PPSB), revealed that it is at the crossroads of carbon, nitrogen, and sulphur metabolism. The PPSB comprises three sequential reactions catalysed by 3‐phosphoglycerate dehydrogenase (PGDH), 3‐phosphoSer aminotransferase (PSAT) and 3‐phosphoSer phosphatase (PSP). PPSB was overexpressed in plants exhibiting two different modes of photosynthesis: Arabidopsis (C3 metabolism), and maize (C4 metabolism), under ambient (aCO2) and elevated (eCO2) CO2 growth conditions. Overexpression in Arabidopsis of the PGDH1 gene alone or PGDH1, PSAT1 and PSP1 in combination increased the Ser levels but also the essential amino acids threonine (aCO2), isoleucine, leucine, lysine, phenylalanine, threonine and methionine (eCO2) compared to the wild‐type. These increases translated into higher protein levels. Likewise, starch levels were also increased in the PPSB‐overexpressing lines. In maize, PPSB‐deficient lines were obtained by targeting PSP1 using Cas9 endonuclease. We concluded that the expression of PPSB in maize male gametophyte is required for viable pollen development. Maize lines overexpressing the AtPGDH1 gene only displayed higher protein levels but not starch at both aCO2 and eCO2 conditions, this translated into a significant rise in the nitrogen/carbon ratio. These results suggest that metabolic engineering of PPSB in crops could enhance nitrogen content, particularly under upcoming eCO2 conditions where the activity of GPSB is limited. [ABSTRACT FROM AUTHOR]

Green tomatoes contain significant levels of steroidal glycoalkoids (SGA) such as α-tomatine and green pigment chlorophyll. Tomatine is an admixture of two glycoalkoids; alpha tomatine and dehydrotomatine reported various health beneficial biological activities. Moreover, a hydrolyzed product of tomatine also contributes to age-related atrophy, and muscle weakness and helps the elderly recover from illness and injuries related to age. However, there is a lack of evidence regarding the absorption of tomatine in the human body concerning proposed biological activity, which should be an area of interest in the future. Once, the absorption study is established compounds concentrated in green tomatoes are potentially involved as protective compounds for several diseases and also used for functional food. To facilitate the use of green tomatoes in food processing, this comprehensive review provides data on the nutritional value of green tomatoes, with emphasis on the evolution of the physiological chemistry, analytical, medicinal, and pharmacological effects of the α-tomatine and chlorophyll in an experimental model. The broad aim of this review is to evaluate the health benefits of green tomatoes in addition to their nutritional value and to study the several features of the role of α-tomatine and chlorophyll in human health. [ABSTRACT FROM AUTHOR]

Plants and microorganisms have been co-evolving and interacting for billions of years. Prior researchers have explored the plant's immune system responses and interaction with diverse microbes, but several ambiguities need further explanation. This review provides insight into mechanisms underlying plant–microbe interaction and knowledge dearth domains, along with possibilities to use beneficial microbes to improve plant growth, disease resistance, nutritional value, and productivity. Microorganisms in the phyllosphere and the rhizosphere could be beneficial or pathogenic. Host plants use their innate immune system and the antagonistic competence of plant-growth-promoting microbes against pathogens. The innate immune system of plants has two paramount protection forms involving different types of immune receptors, which assist in recognizing non-self-components. The first group of receptors is membrane-resident pattern recognition receptors (PRRs), which are responsible for sensing microbe-associated molecular patterns (MAMPs) and damage-associated molecular patterns (DAMPs). The second group consists of intracellular immune sensors, specifically resistance (R) proteins, astute in recognizing the structure or function of strain-specific pathogen effectors injected into host plant cells. Plants activate their pattern-triggered immunity (PTI) and effector-triggered immunity (ETI) defense mechanisms to counter the infection. Plants benefit from certain microbes by promoting their growth, disease resistance, and resilience under various stress conditions in exchange for shelter and nutrients. [ABSTRACT FROM AUTHOR]

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)