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Sweet bell pepper (SBP, Capsicum annuum L.) can be employed as a spice in many dishes and may also be eaten as a delicious fruit. These two nutritional attributes are owing to the strong, deep taste of many SBP phytochemicals. This fruit has many additional beneficial properties because it contains high concentrations of minerals and vitamins that distinguish it from other kinds of fruits. Almost every part of the SBP is thought to be an excellent source of bioactive substances that are health supporters, such as flavonoids, polyphenols, and various aromatic substances. The ability of SBP-phytochemicals to work as antioxidants, reducing the harmful effects of oxidative stress and consequently preventing many chronic illnesses, is one of their main biomedical characteristics. These phytochemicals have good antibacterial properties, mostly against gram-positive pathogenic microbes, in addition to their anti-carcinogenic and cardio-preventive effects. So, this review aims to highlight the nutritional qualities of SBP-derived phytochemicals and their illness-alleviated characteristics. Antioxidant, anti-inflammatory, antitumor, antidiabetic, and analgesic properties are some of the ones discussed. [ABSTRACT FROM AUTHOR]

Consumer demand for high-quality meat has increased. This study aimed to investigate the potential application of cocrystals of thymol and carvacrol in broilers for high-quality meat production. Eight hundred 1-day-old chicks were assigned to four groups fed diets supplemented with 0, 40, 60, and 80 mg/kg of Crystal EO® (CEO), containing 25% cocrystals of thymol and carvacrol in a 42-d feeding trial. The results showed that dietary CEO supplementation decreased the muscle fiber diameter and increased the muscle fiber density, glycogen content, L*45 min value, and proportion of α-linolenic acid in the breast muscle; dietary 40 and 60 mg/kg of CEO decreased the lactate content, MDA concentration, cooking loss, shear force, and thrombogenicity index and increased the proportion of lauric acid in the breast muscle; dietary 60 and 80 mg/kg of CEO increased the glucose content, total superoxide dismutase, and total antioxidant capacity levels of breast muscle. Citrate synthase activity, free radical scavenging capacity, pH24 h and a*45 min values, and the cystine content in the breast muscle were especially higher in the 60 mg/kg CEO group compared to the control group. Collectively, dietary CEO supplementation improved meat quality and nutritional values and enhanced the antioxidant capacity of broiler meat, with 60 mg/kg of CEO having the greatest effect. [ABSTRACT FROM AUTHOR]

Almond cultivation has a long-standing tradition on the island of Majorca, traditionally practiced under rainfed conditions. Currently, new plantations are established with irrigation; however, due to present conditions and the impacts of climate change, water availability is limited. The Government of the Balearic Islands permits a maximum water supply of 3000 m3 ha−1 per year for almond cultivation. In this study, a 6-year field trial was conducted to investigate the adaptation of fourteen almond cultivars obtained from different research centers under deficit irrigation practices in the soil and climatic conditions of Majorca Island. The cultivars had a significant effect on trunk cross-sectional area TCSA, cumulative almond in-shell yield, cumulative kernel yield, yield efficiency, and shelling percentage. The 'Marta' and 'Tarraco' cultivars exhibited the highest TCSA values. Regarding cumulative almond in-shell yield, 'Glorieta' and 'Constantí' produced the highest yields, whereas the lowest yields were observed in 'Mardía' and 'Tarraco'. In terms of shelling percentage, 'Ferragnès' exhibited the highest value. Kernel quality parameters were cultivar-specific. Additionally, oleic acid content was strongly negatively correlated with linoleic acid content. All cultivars exhibited an unsaturated fatty acid content exceeding 90%, with 'Masbovera' showing the highest value. [ABSTRACT FROM AUTHOR]

Summary: Over the past few decades, nutrition and nutritious care have added broad clinical and scientific attention, where increased information on clinical nutrition and metabolism for chronic and acute diseases has led to rapid progress in the advance and clinical application of nutritional care. Currently, increasing demand for functional foods has gained popularity among healthy circles, which play a major role in preventing or reducing some disease risks, besides providing the basic nutritional aspect. As far as we know, this is the first article that produces processed cheese using papaya fruit pulp as a naturally sweet flavor at levels 5, 10, and 15%. Papaya increased the functionality of high-quality and nutritionally processed cheese, improving vitamins (especially K, C A), minerals (K) and antioxidants (β-carotene, TPC). Further, most chemical properties decreased slightly according to papaya ratios, the reductions were greater in Na and Na/K contents, but in contrast, K and total fiber levels increased. The best was 15%, which had the highest overall sensory, flavor properties, easier to spread and more acceptable than other formula samples. In conclusion, adding papaya to processed cheese did not negatively affect its properties and can be presented to consumers as a nutritious functional product with numerous amazing health benefits. Thus, it can be widely recommended for enhancement in other dairy products. This work aims to develop an innovative flavored-processed cheese supplemented with ripe papaya fruit pulp extract and evaluate chemical, nutritional and sensory properties to improve nutrition, and health benefits and provide a solution to nutritional deficiency.

AbstractThis study evaluates the effects of dietary Chinese herb ultrafine powder (CHUP) supplementation in late-phase laying hens on the quality and nutritional values of eggs. A total of 576 Xinyang black-feather laying hens (300-day-old) were randomly allocated into eight groups for a 120-day feeding trial. Each group contained eight replicates with nine hens per replicate. The experimental groups included the control (basal diet) and different levels of CHUP groups (details in ‘Materials and methods’). The results showed that the eggshell strength was increased (p

This study addresses the product-process characterization of refractance window drying of ripened papaya, considering the abundant availability and underutilization of the perishable product. A statistical design approach with varied drying temperature, time and sample thickness has been adopted to characterize moisture content, total phenolic content, total flavonoid content, vitamin C, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. The model fitting, analysis of variance, and numerical optimization showed that the quadratic model was the most suitable model for the response variables. The optimum process parameters were attained at a drying temperature of 90 °C, time 86.92 min, and sample thickness of 2.93 mm. The optimal responses were moisture content 2.81%, total phenolic content 305.58 mg GAE/g, total flavonoid content 51.92 mg QUE/g, DPPH radical scavenging activity 91.56% and vitamin C 219.88 mg/100 g. With such high essential nutrients, refractance window dried ripened papaya can be utilized for commercially viable value-added food products. [ABSTRACT FROM AUTHOR]

Phytochemicals are plant-based bioactive compounds produced by plants for their protection. In Allium species, the principal bioactive phytochemicals include organosulfur compounds, polyphenols, and saponins. Most of them have also displayed antioxidant activities aside from other biological properties. Selection for productivity, disease resistance, and long shelf life has brought the biologically active substances out of control of selection. However, at the same time, enhancement of their contents could result from hybridization with some wild species of Allium. [ABSTRACT FROM AUTHOR]

The latest review discusses the chief metabolites of the genus Allium L., which characterize their nutritional qualities. The publications presented in the leading databases, such as Web of Science, Scopus, PubMed, Science Direct, and NCBI bore analysis. The vital active phytochemicals of Allium species include ascorbic acid, fatty acids, and carbohydrates. Many believe these biologically active compounds can prevent cancer development, coronary heart disease, and atherosclerosis. [ABSTRACT FROM AUTHOR]

Copyright of Romanian Journal of Nutrition is the property of MEDICHUB MEDIA, S.R.L. 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.)

Integrating algae into poultry diets offers a promising avenue for enhancing nutrition, boosting sustainability efforts, and potentially stimulating disease resistance. This comprehensive review delves into the essence, diversity, chemical composition, and nutritional merits of algae, spotlighting their emergence as innovative nutrient sources and health supplements for poultry. The growing interest in algae within poultry nutrition stems from their diverse nutritional profile, boasting a rich array of proteins, lipids, amino acids, vitamins, minerals, and antioxidants, thus positioning them as valuable feed constituents. A key highlight of incorporating both macroalgae and microalgae lies in their elevated protein content, with microalgae varieties like Spirulina and Chlorella exhibiting protein levels of up to 50-70%, outperforming traditional sources like soybean meal. This premium protein source not only furnishes vital amino acids crucial for muscular development and overall health in poultry but also serves as an exceptional reservoir of omega-3 fatty acids, notably eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), presenting multiple health benefits for both poultry and consumers alike. Moreover, algae boast antioxidant properties attributed to bioactive compounds like phycocyanin and astaxanthin, mitigating oxidative stress and boosting the bird's immune response, thereby fostering robust health and disease resilience. Incorporating macroalgae and microalgae into poultry diets yields positive impacts on performance metrics. Research evidence underscores the enhancement of growth rates, feed conversion ratios, carcass quality, and meat attributes in broilers, while in layers, supplementation promotes increased egg production, superior egg quality, and increased concentrations of beneficial nutrients such as omega-3 fatty acids. Furthermore, algae hold promise for mitigating the environmental footprint of poultry production, though significant outcomes from trials remain sporadic, necessitating further research to elucidate optimal dosages and blends for different algae species in poultry diets. Standardizing the composition of algae utilized in research is imperative, paving the way for potential applications in poultry nutrition as growth stimulants and substitutes for antibiotics. Nonetheless, a deeper understanding of dosage, combination, and mechanism of action through rigorous scientific investigation is key to unlocking algae's full potential within poultry nutrition. [ABSTRACT FROM AUTHOR]

Agricultural areas worldwide suffer immensely due to the rapid depletion of irrigation water. Applying the proper nutrients can alleviate the harmful effects of water stress. This field study transpired to evaluate the influence of both titanium-dioxide (TiO2) and zinc-oxide (ZnO) nanoparticles on two wheat (Triticum aestivum L.) cultivars (Gimeza-12 and Sids-13) under water irrigation requirements (WIR) of 100% and 75% WIR. Water stress reduced yield attributes and mineral contents but increased protein, gluten, Zeleny sedimentation index, flavonoids, antioxidant activities, and WP. All used concentrations of TiO2-NPs and ZnO-NPs induced positive responses for all tested parameters compared with non-treated corresponding controls under well-watered and drought-stress conditions. Treatment with 10 mg L-1 of ZnO-NPs followed by 10 mg L-1 TiO2-NPs gave the highest values of all studied yield parameters in plants subjected to 75% WIR for both cultivars compared to other controls. The results showed that the Gimeza-12 cultivar, which had the highest grain yield, was more tolerant to drought than the Sids-13 cultivar. [ABSTRACT FROM AUTHOR]

Background: Date production poses significant environmental and economic problems. Conventional waste management methods are insufficient to address these issues. However, microorganisms can convert date waste into valuable products, thus making bioconversion a sustainable solution. Objective: This study investigated how bioconversion processes can manage date byproducts, focusing on producing beneficial compounds and nutrients in different industries. In addition, it emphasizes the importance of protecting the environment and managing waste responsibly in the data industry. Methods: This study studies recent research on bioconversion processes using fungi and bacteria to convert date waste into bioactive compounds, enzymes, and polysaccharides. It determines whether these products can be used in different sectors, such as food, pharmaceuticals, and cosmetics. It examines methods for producing energy and recycling materials such as biogas, electricity, and biofuels. Results: Bioconversion processes can transform date waste into valuable resources, thereby benefiting the economy and the environment. Research has demonstrated the successful production of antioxidants, enzymes, and polysaccharides from date waste, with applications in multiple industries. Conclusion: Repurposing food waste as a useable resource reduces waste and opens up new economic opportunities. By leveraging the capabilities of microorganisms, waste can be converted into valuable products, thereby contributing to environmental preservation and economic advancement. Improving biotechnology to hone bioconversion processes and to make them cheaper is essential. Recommendation: To maximize the potential for bioconversion, concerted research and development endeavors are essential. Priority should be given to refining bioconversion processes, innovating new products, and addressing the challenges associated with implementation and regulation, especially in developing nations. Researchers, industries, and policymakers must collaborate to manage date waste and promote sustainable development through bioconversion.

Ichipipi food is a traditional meal in Tanzania's southern highlands. In this study, ichipipi composite flour (MD) was produced using maize harvested at two different stages: milk (M) and dough (D) mixed at various ratios. Then, the proximate composition, functional, and pasting properties of ichipipi composite flour were measured using standard methods. The results showed a significant (p < 0.05) change in the proximate compositions of the maize, except for ash content, during drying. The moisture, protein, fibre, and ash contents increased significantly (p < 0.05) by 10.05 %, 12.35 %, 17.67 %, and 10.65 %, respectively, as the maize sample M increased from 10 % to 60 % in the ichipipi composite flour. Convesely, the amounts of carbohydrates and fat were considerably reduced (p < 0.05) by 2.93 % and 10.93 %, respectively, from the ichipipi flour MD1 to MD5. Regarding the functional properties, water absorption and swelling capacities decreased, while the least gelation concentration increased significantly (p < 0.05) in the composite flours MD1 to MD5. However, the results for oil absorption capacity and bulk density revealed no change in the composite flour. Most of the pasting properties exhibited a reduction trend in ichipipi composite flour as the sample M increased from 10 % (MD1) to 60 % (MD5), except for the pasting temperature and time, which remained unaffected (p > 0.05). These findings provide insight into the quality and nutritional aspects of ichipipi composite flour derived from maize harvested at different maturity stages. Hence, the value addition of ichipipi maize flour is emerging as a promising intervention to increase its use in diverse food products while also enhancing food security.

The impact of storage conditions, such as 40 °C, high humidities (55% and 65%), and storage (360 days), on the nutritional value, pasting, and functional properties, color differences, and quality of protein and starch in five Chickpea (Cicer arietinum) cultivars (Crown, Royal, Sierra, Orion, and Frontier) was determined. The Sierra cultivar had the highest initial moisture content (MC, 7.7 ± 0.01%), and MC increased over time for all samples stored at 55% and 65% RH and 21 °C. Protein (PC), total starch (TSC), and fat (FC) contents changed in all cultivars during storage. Under the same storage conditions (65% RH and 40 °C treatment), the Frontier variety had significantly higher PC at day zero (24.0 ± 0% dwb) and 360 (23.9 ± 0.2% dwb) compared to other cultivars, while no significant differences existed between other cultivars. A general upward trend in the pasting data was observed for all cultivars of the 360-day stored samples. In contrast, the gel firmness of the gels formed during Rapid Visco Analysis (RVA) was lower for the 360-day samples. Emulsion capacity (EC) and Foaming capacity (FC) changed significantly in all samples over time under the effects of different variables. Color analysis revealed reduced yellowness in all samples during storage. Also, lightness values decreased over time, indicating seed darkening during storage. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed the disappearance of major protein bands around 37 and 55 kDa after 360 days, indicating protein aggregation and structural alterations. Fourier transform infrared spectroscopy (FTIR) of amide II structures indicated interactions and differences in the secondary structure of proteins in the samples stored for 360 days. Starch analysis via SEM revealed protein-coated starch granules, indicating protein-starch interactions occurred during storage. Harsh storage conditions (65% RH and 40 °C) significantly affected nutritional quality, functional and pasting properties, and protein chemistry of chickpeas and should be avoided for extended storage.

Consumer demand for high-quality meat has increased. This study aimed to investigate the potential application of cocrystals of thymol and carvacrol in broilers for high-quality meat production. Eight hundred 1-day-old chicks were assigned to four groups fed diets supplemented with 0, 40, 60, and 80 mg/kg of Crystal EO® (CEO), containing 25% cocrystals of thymol and carvacrol in a 42-d feeding trial. The results showed that dietary CEO supplementation decreased the muscle fiber diameter and increased the muscle fiber density, glycogen content, L*45 min value, and proportion of α-linolenic acid in the breast muscle; dietary 40 and 60 mg/kg of CEO decreased the lactate content, MDA concentration, cooking loss, shear force, and thrombogenicity index and increased the proportion of lauric acid in the breast muscle; dietary 60 and 80 mg/kg of CEO increased the glucose content, total superoxide dismutase, and total antioxidant capacity levels of breast muscle. Citrate synthase activity, free radical scavenging capacity, pH24 h and a*45 min values, and the cystine content in the breast muscle were especially higher in the 60 mg/kg CEO group compared to the control group. Collectively, dietary CEO supplementation improved meat quality and nutritional values and enhanced the antioxidant capacity of broiler meat, with 60 mg/kg of CEO having the greatest effect.

In potato production, optimum tuber size is important to maximize crop value and hence growers target different tuber sizes at harvest to meet the localized market demand as produce size affects the pricing. Normally medium sized and large sized tubers get premium rates as compared to small tubers in the market, however, small sized tubers of specific varieties are also liked for some specific purposes and therefore get premium rates. In the changing food habit scenario, tubers weighing 20-40 grams specially packed and marketed as "baby potatoes" attract consumers. Baby potatoes are valued by consumers for freshness, taste, size and shape. Baby potatoes are consumed worldwide in a variety of dishes through various culinary methods. [ABSTRACT FROM AUTHOR]

The purpose of present research was to investigate the effect of different storage periods on nutrients composition of the two the fish species. In the present study, proximate composition, energy values and oil indexes of two the fish species Scomber australasicus and Scomberomorus guttatus were determined. The lipid content of the fresh S. guttatus was found significantly higher than the S. australasicus (p <.05). The S. australasicus after 2 months storage found lowest calorie value (275.5 kcal/kg). The calorie values of S. australasicus after 4 months storage was 292.5 kcal/kg and for S. guttatus after 6 months storage (375.70 kcal/kg) found highest. The number of acidic and peroxide for both types of fish after 2 months storage found 2.66 mg KOH/g and 4.22 meqO2/kg for S. australasicus, and found 2.47 mg KOH/g and 3.76 meqO2/kg for S. guttatus which were lowest compared to the other two treatments. The storage periods after the canning process led to a decrease in protein and moisture contents and increase in the lipid content of the canned tuna. The calorie level was related to the parameters such as fat level of the processed S. guttatus after 6 months storage which lead to high calorie level (375.70 kcal/kg−1), while processed S. australasicus after 2 months storage with lower fat content (15.1%) had lower energy value (275.5 kcal/kg−1). The highest acidic, and peroxide value for treatment 6 months storage for canned fish S. guttatus was 4.34 ± 0.36 mg KOH/g, and 5.74 ± 0.25 (meqO2/kg), while for S. australasicus was 4.21 ± 0.34 mg KOH/g, and 6.67 ± 0.23 (meqO2/kg), It can be concluded for fish 6 months storaged S. guttatus, shelf life increased the and can be stored for several years. [ABSTRACT FROM AUTHOR]

From the preparation of bread, cheese, beer, and condiments to vegetarian meat products, fungi play a leading role in the food fermentation industry. With the shortage of global protein resources and the decrease in cultivated land, fungal protein has received much attention for its sustainability. Fungi are high in protein, rich in amino acids, low in fat, and almost cholesterol-free. These properties mean they could be used as a promising supplement for animal and plant proteins. The selection of strains and the fermentation process dominate the flavor and quality of fungal-protein-based products. In terms of function, fungal proteins exhibit better digestive properties, can regulate blood lipid and cholesterol levels, improve immunity, and promote gut health. However, consumer acceptance of fungal proteins is low due to their flavor and safety. Thus, this review puts forward prospects in terms of these issues. [ABSTRACT FROM AUTHOR]

This review seeks to deepen our comprehension of the African plant Momordica balsamina L. by elucidating its therapeutically important molecules and nutrient composition. Commonly referred to as the balsam apple, this plant species is extensively harnessed for its diverse therapeutic potential across its various organs, including leaves, fruits, roots, and stems. Numerous bioactive molecules have been isolated or identified within this plant, notably encompassing polyphenols, flavonoids, terpenes, and carotenoids. These compounds exhibit a wide array of biological activities, ranging from antioxidative, anti-inflammatory, anti-diabetic and anti-carcinogenic to anti-malarial properties, among others. Furthermore, the leaves of Momordica balsamina L. stand out for their abundant micronutrients, proteins, and amino acids. This investigation aims to shed light not only on the botanical characteristics of the Momordica balsamina plant and its potential applications in traditional medicine but also on its chemical composition, biological functionalities, and physicochemical attributes, thus accentuating its nutritional advantages. Nonetheless, an intriguing avenue presents itself for the exploration of strategies to conserve this species, delve deeper into its potential within the cosmetics industry, and innovate methodologies for the synthesis or biosynthesis of these bioactive molecules. [ABSTRACT FROM AUTHOR]

Copyright of Economic Botany is the property of Springer Nature 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.)

Integrating algae into poultry diets offers a promising avenue for enhancing nutrition, boosting sustainability efforts, and potentially stimulating disease resistance. This comprehensive review delves into the essence, diversity, chemical composition, and nutritional merits of algae, spotlighting their emergence as innovative nutrient sources and health supplements for poultry. The growing interest in algae within poultry nutrition stems from their diverse nutritional profile, boasting a rich array of proteins, lipids, amino acids, vitamins, minerals, and antioxidants, thus positioning them as valuable feed constituents. A key highlight of incorporating both macroalgae and microalgae lies in their elevated protein content, with microalgae varieties like Spirulina and Chlorella exhibiting protein levels of up to 50–70%, outperforming traditional sources like soybean meal. This premium protein source not only furnishes vital amino acids crucial for muscular development and overall health in poultry but also serves as an exceptional reservoir of omega-3 fatty acids, notably eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), presenting multiple health benefits for both poultry and consumers alike. Moreover, algae boast antioxidant properties attributed to bioactive compounds like phycocyanin and astaxanthin, mitigating oxidative stress and boosting the bird’s immune response, thereby fostering robust health and disease resilience. Incorporating macroalgae and microalgae into poultry diets yields positive impacts on performance metrics. Research evidence underscores the enhancement of growth rates, feed conversion ratios, carcass quality, and meat attributes in broilers, while in layers, supplementation promotes increased egg production, superior egg quality, and increased concentrations of beneficial nutrients such as omega-3 fatty acids. Furthermore, algae hold promise for mitigating the environmental footprint of poultry production, though significant outcomes from trials remain sporadic, necessitating further research to elucidate optimal dosages and blends for different algae species in poultry diets. Standardizing the composition of algae utilized in research is imperative, paving the way for potential applications in poultry nutrition as growth stimulants and substitutes for antibiotics. Nonetheless, a deeper understanding of dosage, combination, and mechanism of action through rigorous scientific investigation is key to unlocking algae’s full potential within poultry nutrition.

The growing consumer interest fueled by the belief in the superiority of organic foods raises questions about their actual nutritional superiority over conventional ones. This assumption remains a controversial issue. The present study addresses scientific evidence to clarify this controversy and provide relevant insights for informed decision-making regarding dietary choices. We collected 147 scientific articles containing 656 comparative analyses based on 1779 samples of 68 vegetable, fruit, and other (cereals, pulses, etc.) foods, 22 nutritional properties, and nine residues. Results show that in 191 (29.1%) comparisons, there were significant differences between organic and conventional foods. In a similar quantity of cases (190; 29.0%), there were divergences in the results since some studies reported significant differences while others did not. Finally, most of the comparative analyses (275; 41.9%) showed no significant difference between organic and conventional foods. Therefore, the results herein show no generalizable superiority of organic over conventional foods. Claims for nutritious advantages would eventually be applied to specific comparisons, depending on the food type and nutritional parameter.

This review seeks to deepen our comprehension of the African plant Momordica balsamina L. by elucidating its therapeutically important molecules and nutrient composition. Commonly referred to as the balsam apple, this plant species is extensively harnessed for its diverse therapeutic potential across its various organs, including leaves, fruits, roots, and stems. Numerous bioactive molecules have been isolated or identified within this plant, notably encompassing polyphenols, flavonoids, terpenes, and carotenoids. These compounds exhibit a wide array of biological activities, ranging from antioxidative, anti-inflammatory, anti-diabetic and anti-carcinogenic to anti-malarial properties, among others. Furthermore, the leaves of Momordica balsamina L. stand out for their abundant micronutrients, proteins, and amino acids. This investigation aims to shed light not only on the botanical characteristics of the Momordica balsamina plant and its potential applications in traditional medicine but also on its chemical composition, biological functionalities, and physicochemical attributes, thus accentuating its nutritional advantages. Nonetheless, an intriguing avenue presents itself for the exploration of strategies to conserve this species, delve deeper into its potential within the cosmetics industry, and innovate methodologies for the synthesis or biosynthesis of these bioactive molecules.

Abstract Introduction Shelterbelts, which provide protection for livestock and crops against severe weather conditions, have been recognised as important contributors to increased crop yields. Soil microorganisms play important roles in nutrient cycling, soil health and plant performance, thereby exerting significant influence on ecological services in terrestrial ecosystems. However, impacts of shelterbelts on soil microbial communities in pasture ecosystems remain poorly studied. Materials and Methods Here, we assessed the effect of shelterbelts (composed of Eucalyptus and native shrubs) on the pasture and nutrient productivity as well as soil bacterial and fungal communities at four distances from the shelterbelts with two different heights in two fields during spring and summer by applying amplicon sequencing, physicochemical and nutritional value analyses. Results The results showed that the shelterbelt height, distances from shelterbelts, seasons and their interactive effects substantially affected pasture yield, neutral detergent fibre, metabolisable energy and crude protein yields, but did not increase the pasture productivity in the rows adjacent to the shelterbelts. We also identified that the alpha diversity of bacteria and fungi did not significantly change across distances from the shelterbelts in both fields, but the community structure of soil bacteria and fungi was significantly influenced by distances from the shelterbelts. Interestingly, soil calcium (Ca) and shelterbelts were identified as top predictors of fungal community while soil pH and Ca was key drivers of bacterial community. Conclusion Our study provides novel knowledge in the impact of shelterbelts on pasture and nutritional production and soil microbial communities, which contributes to appropriate application and strategic management of the windbreak systems in agriculture production.

Almond cultivation has a long-standing tradition on the island of Majorca, traditionally practiced under rainfed conditions. Currently, new plantations are established with irrigation; however, due to present conditions and the impacts of climate change, water availability is limited. The Government of the Balearic Islands permits a maximum water supply of 3000 m3 ha−1 per year for almond cultivation. In this study, a 6-year field trial was conducted to investigate the adaptation of fourteen almond cultivars obtained from different research centers under deficit irrigation practices in the soil and climatic conditions of Majorca Island. The cultivars had a significant effect on trunk cross-sectional area TCSA, cumulative almond in-shell yield, cumulative kernel yield, yield efficiency, and shelling percentage. The ‘Marta’ and ‘Tarraco’ cultivars exhibited the highest TCSA values. Regarding cumulative almond in-shell yield, ‘Glorieta’ and ‘Constantí’ produced the highest yields, whereas the lowest yields were observed in ‘Mardía’ and ‘Tarraco’. In terms of shelling percentage, ‘Ferragnès’ exhibited the highest value. Kernel quality parameters were cultivar-specific. Additionally, oleic acid content was strongly negatively correlated with linoleic acid content. All cultivars exhibited an unsaturated fatty acid content exceeding 90%, with ‘Masbovera’ showing the highest value.

Abstract Background Dry brewer spent yeast (DBSY) has high crude protein (CP) (43.2%) and metabolizable energy (14.3 MJ/kg) contents and it is an alternative animal feed for the improvement of the productive and reproductive performance of the animals. This study was conducted to evaluate the effect of DBSY on the chemical composition, in vitro digestibility, and in situ degradability of wheat straw (WS). Methods Liquid brewer spent yeast (BSY) and water was mixed at a ratio of 1:5, respectively. The mixed debris soaked for 7 h in a 200-L plastic bucket. The water accumulated above the biomass was removed by tilting the container after the BSY was soaked in water. After three days of sun drying, DBSY was collected and removed with a scraper. The DBSY and wheat straw (WS) mixed uniformly. Different ratios of DBSY: WS (0:100, 10:90, 20:80, 30:70, 40:60, and 50:50, respectively, on a DM basis) were prepared. Based on these ratios, the experiment was subjected to a completely randomized design with six treatments comprising DBSY0, DBSY10, DBSY20, DBSY30, DBSY40, and DBSY50. Rumen liquor was collected from the three cannulated Boran-Friesian steers (42 months old and weighed 480 kg). The steers were fed natural pasture hay ad libitum supplemented with 2 kg concentrate per day/head. The sample was incubated in a test tube at 39 °C for 48 h with 10 ml of rumen fluid and 50 ml of buffer solution. The enzymatic digestion with acid pepsin solution was continued for another 48 h. Blank and standard samples were also incubated with buffered rumen fluid for correction and precision check-up of in vitro organic matter digestibility. Digestible organic matter in the dry matter (DOMD) was determined after drying and ashing the residues. The sample (3 g and 2 mm sieve size) with nylon bags (6.5 X 14 cm and 50 μm pore size) was entered sequentially and manually pressed deep into the liquid phase of the ventral sac of the rumen and incubated in the rumens (6, 12, 24, 48, 72, and 96 h) of three fistulated Boran × Holstein–Friesian steers. After removing the bags from the rumen, it was washed in running water for 20 min. The bags with residues were dried at 55 °C for 72 h in an air-forced oven, hot weighed, and finally, the residues recovered for further CP and neutral detergent fibre (NDF) analysis. Results The highest ash, metabolizable energy, estimated digestible CP, DOMD, CP, Ca, P, Cu, Zn contents and the better DM, NDF, and CP ruminal degradability, and the lowest (P

The present study aimed to investigate the effects of two probiotics, namely Bacillus subtilis (ATCC 6633) and Lactobacillus plantarum (RITCC 1273), on the postlarvae of Litopenaeus vannamei (between 0.5 and 1.5 g). Different combinations of B. subtilis and L. plantarum in two concentrations of B. subtilis (B1 (106 CFU.mL−1) and B2 (3 ×106 CFU.mL−1)) and two concentrations of L. plantarum (L1 (105 CFU.mL−1) and L2 (3 ×105 CFU.mL−1)), were added to the water in five treatment groups (T1 = L1 × B2, T2 = L1 × B1, T3 = L2 × B2, T4 = L2 × B1, and Control). The objective was to assess probiotics' impact on hemolymph indices, salinity stress, growth rate, and productive parameters of Litopenaeus vannamei. After farming shrimps for 60 days under modified conditions using probiotics, the shrimps were harvested and transferred to store at − 18 ℃ for 60 days, and the effects of probiotics on the shelf-life of shrimps under freezing preservation were determined. Nutritional values, pH, Thiobarbituric acid reactive substances (TBARS), Total volatile nitrogen determination (TVB-N), Water holding capacity (WHC), drip loss, and texture profile were assessed. The results indicated that water quality remained relatively stable throughout the aquaculture phase, with no significant (P > 0.05) alterations observed in pH, ammonia nitrogen, nitrate-nitrogen, and nitrite-nitrogen levels. The growth performance tests revealed that treatment T1 (L1 × B2) exhibited the highest weight gain (WG), survival rate (SR), specific growth rate (SGR), and relative feed conversion efficiency (RFC). Conversely, T4 (L2 × B1) displayed significantly lower levels of triglycerides (274.51 ± 17 mg/dL) and higher levels of cholesterol (3581.61 ± 1222 mg/dL). Regarding shrimp storage, T4 demonstrated the best performance with the highest WHC (31.9 ± 7.8%) and lowest drip loss (4.7 ± 0.4%) among the treatments on day 60.

Insects are an alternative source of human and animal food that not only have nutritional characteristics and important bioactive compounds, but also can help reduce the impact of chronic non-communicable diseases; thus, derivatives from insects are a great contribution to the food and pharmaceutical industry. The aim of the present work was to highlight the chemical composition, main bioactive compounds, and anti-nutritional factors present in some insects and their applications as raw materials in the food and pharmaceutical industry through the analysis of different studies. Results indicated that entomophagy was included in the diet of many regions in the world and that it is going to become a significant component in the food industry. It was also found that bioactive compounds with potential functional properties within the chemical composition of insects such as an appropriate digestibility between 54 % and 86 %, peptides between 35 % and 77 % and other nutrients such as proteins and carbohydrates that can be a great contribution to nutrition and reduce the risk of chronic non-communicable diseases. Global agencies are of the opinion that edible insects are the viable option to over the food scarcity. However, use of food matrices from insects raises safety issues, such as anti-nutritional factors allergenicity and capacity to harbor toxins such as oxalates, tannins, alkaloids, phytates and saponins or pathogens and heavy metal. Insights presented in this work are useful to insect business (such as farmers, producers of edible insect products and consultants), researchers, and policy makers. Such insights can be an initiative for insect food companies in many ways, such as to forge collaborations with different bodies (researchers, peoples, government), improve perception of insect consumption, promote market acceptance, identify new and native edible insect species, make ecologically sustainable insect food companies, produce nutritious and delicious insect-based foods, etc.

The main objective of infant follow-on formulas, consumed from the age of 6 to 12 months, is to mimic the composition of breast milk in order to meet the nutritional needs of infant. In this context, their composition is governed in Europe by a strict regulation that has evolved in 2020 to force manufacturers to improve the nutritional profile of the formulas. The objective of this dataset was to collect the ingredient lists and nutritional values of infant follow-on formulas present on the world market with a focus on the lipid fraction. The data collection was carried out from December 2020 to April 2021 directly on the product packaging or on the websites of the different brands. Only “classic” infant follow-on formulas that are widely consumed were listed. Thus, the ingredient lists and nutritional values of 91 infant formulas were collected. The nutritional values are systematically presented for 100 g of powder, for 100 Kcal and for 100 mL of formula. The sources of fats, emulsifiers and vitamins A and E were also extracted from the ingredient lists. This dataset can be used as a tool for the formulation of infant follow-on formulas or to situate the positioning of products in relation to the market.

AbstractIn this study, purified thermo- and acid-stable cellulase from the Bacillus licheniformis was used for improving physical and sensory properties of wheat bread. The thermostable cellulase was harvested, purified and characterized from isolated B. licheniformis species. The impact of parameters such as temperature, pH, and metal ions was tested on the purified cellulase enzyme. The purified enzyme was found to be stable at pH 4.0 and also thermally stable for 6 hat 45°C. Purified cellulase was used in preparation of wheat dough followed by the preparation of baked final product wheat bread. The final baked product showed a significant decrease in hardness, adhesiveness and also chewiness. The moisture-holding capacity was significantly increased compared to control. Furthermore, the effect of cellulase in combination with amylase was also studied in preparation of bread. The improvement in sensory parameters such as volume, color, texture, aroma and taste was observed on treating the dough with a combination of cellulase and amylase.

Introduction: Barnyard millet, an ancient grain that serves as a staple food and a key component of many diets, requires processing before consumption. Roasting is a common processing method that can enhance millet palatability. However, it is important to ensure that the nutritional properties are well preserved. Hence, this study investigated the influence of roasting on the proximate composition, amino acid composition, total phenolic content (TPC) and antioxidant activity of the whole grain barnyard millet sample. Method: The roasted sample of whole grain barnyard millet was roasted in the oven at 110? for 10 minutes and used for proximate analysis and amino acid composition. Meanwhile, TPC and DPPH were performed using the ethanol extract of a roasted whole-grain barnyard millet sample. Results: This study found a significant (p<0.05) of 14.22% reduction in moisture content in roasted millet compared to non-roasted millet. The roasted millet sample showed a higher fat content (p<0.05) compared to the non-roasted millet sample, with values of 5.08±0.24% and 4.38±0.24%, respectively. The total amino acid content of the non-roasted sample was 116.76±11.31ng, while the roasted sample had a value of 123.51±0.23.22ng. In addition, the TPC and antioxidant activity were found significantly higher (p<0.05) in the roasted sample than in the non-roasted sample of whole grain barnyard millet. Conclusion: The roasting method should be considered in processing of the whole grain barnyard millet to enhance the nutrient composition and boost its functionality. [ABSTRACT FROM AUTHOR]

Since centuries ago, people have valued honey, a naturally sweet substance made by bees from the nectar of flowers, for its therapeutic and nutritional benefits. The objective of this review paper is to thoroughly analyze the pharmacological and therapeutic properties of honey. Honey's complex chemical make-up, which includes sugars, enzymes, phenolic compounds, vitamins, and minerals, contributes to its medicinal versatility. Honey has been used historically as a folk cure for a variety of illnesses, and both conventional and modern medicines have recognized its efficacy. The antibacterial, anti-inflammatory, antioxidant, wound-healing, and immune-modulatory properties of honey are discussed in this article, with an emphasis on how it can be used to treat illnesses like digestive problems, respiratory infections, skin wounds, and more. Honey's molecular interactions with biological pathways are being examined, offering light on the mechanisms behind honey's medicinal effects. A thorough comprehension of honey's pharmacological properties is essential for its incorporation into evidence-based medicine as interest in natural therapies rises. In order to effectively utilize the therapeutic potential of honey, more study is necessary to understand specific pathways, improve dose forms, and establish standardized protocols. [ABSTRACT FROM AUTHOR]

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The date palm is widely known as a richer nutritional source and natural medical agent. Date fruit is a major source of carbohydrates and dietary fiber, and it has contains proteins, minerals, vitamins, phenolic compounds, carotenoids, sterols, and triterpenoids. The beneficial potential of this fruit is well known in Arab countries and even in the world. Date fruit has many health benefits such as Glucose-lowering potential, anti-cancer activity, antioxidant activity, hypocholesterolemia-lowering potential, antimicrobial activity, anti-inflammatory activity, bone stimulating activity, which is attributed to the existence of bioactive substances such as carotenoids, polyphenols, triterpenoids, flavonoids, sterols, and some vitamins and minerals. Overall, Arabian date palms’ nutritional values and pharmacological activities remain to be explained. Thus, this study states the history, nutritional and health effects of Arabian date palm, highlighting the possibility of palm date components developing novel beneficial approaches for managing the abovementioned illnesses. [ABSTRACT FROM AUTHOR]

The present study focused on the molecular, morphological, and nutritional characterisation of a globe artichoke landrace at risk of genetic erosion still cultivated in the municipality of Orte (Lazio Region, Central Italy) and therefore named "Carciofo Ortano". Molecular analysis based on SSR and ISSR markers was carried out on 73 genotypes selected at random from 20 smallholdings located in the Orte countryside and 17 accessions of landraces/clones belonging to the main varietal types cultivated in Italy. The results confirmed that "Carciofo Ortano" belongs to the "Romanesco" varietal typology and revealed the presence within the landrace of two distinct genetic populations named Orte 1 and Orte 2. Despite the high level of within-population genetic variation detected, the two populations were genetically differentiated from each other and from the landraces/clones of the main varietal types cultivated in Italy. Morphological and nutritional characterisation was performed on representative genotypes for each of the two populations of the "Carciofo Ortano" and the four landraces/clones included in the varietal platform of the PGI "CARCIOFO ROMANESCO DEL LAZIO" used as reference genotypes ("Campagnano", "Castellammare", "C3", and "Grato 1"). Principal component analysis showed that, of the 43 morphological descriptors considered, 12, including plant height, head shape index, head yield, and earliness, allowed a clear grouping of genotypes, distinguishing Orte 1 and Orte 2 populations from the reference genotypes. Regarding the nutritional composition of heads, particular attention should be devoted to the Orte 2 genotypes for their high dietary fibre, inulin, flavonoid, and phenol content, a feature that could be highly appreciated by the market. [ABSTRACT FROM AUTHOR]

This study was conducted to determine the seasonal variation (two seasonal harvests during winter and spring) in some chemical and biochemical characteristics of Paulownia shan tong leaves. To achieve this, we analyzed the chemical composition in terms of dry matter (DM), organic matter (OM), crude protein (CP), cell-wall content (neutral detergent fiber (NDF)), acid detergent fiber (ADF), acid detergent lignin (ADL), and lipids. The phenolic compounds (PC) and antioxidant activity (AA) of the leaves were also determined. In vitro gas production (GP) and nutrient degradability were evaluated using two ruminal-content donors (sheep and goats). Higher (p < 0.05) antioxidant activities were observed in the winter harvest of P. shan tong, while higher concentrations of OM (90.5%), lipids (3.02%), NDF (69.7%), ADF (54.8%), ADL (35.4%), total flavonoids (0.45 mg catechin equivalents/mg DM), and total phenolics (2.52 mg gallic acid equivalents/mg DM) were observed in the spring harvest. Higher asymptotic GP and rate of GP (p < 0.05) were observed when the leaves were incubated with rumen liquor of goats compared to sheep; however, higher (p < 0.05) lag time of GP and half-time of GP were observed with rumen liquor from sheep. Moreover, higher asymptotic GP, rate of GP, and half-time of GP were observed with the winter harvest of P. shan tong. Higher (p < 0.001) metabolizable energy, OM degradability, and microbial protein supplies were obtained when the leaves were incubated with rumen fluids from goats and from the winter harvest of P. shan tong compared to the spring harvest. In conclusion, based on the chemical composition and the kinetics of in vitro gas production, P. shan tong leaves seem to be characterized by a good nutritive value and could be considered as an alternative feed resource for ruminants. [ABSTRACT FROM AUTHOR]

Perceived as a healthy food, almond beverages are gaining ever-increasing consumer preference across nonalcoholic vegetable beverages, ranking in first place among oilseed-based drinks. However, costly raw material; time and energy consuming pre- and posttreatments such as soaking, blanching and peeling; and thermal sterilization hinder their sustainability, affordability and spread. Hydrodynamic cavitation processes were applied, for the first time, as a single-unit operation with straightforward scalability, to the extraction in water of almond skinless kernels in the form of flour and fine grains, and of whole almond seeds in the form of coarse grains, up to high concentrations. The nutritional profile of the extracts matched that of a high-end commercial product, as well as showing nearly complete extraction of the raw materials. The availability of bioactive micronutrients and the microbiological stability exceeded the commercial product. The concentrated extract of whole almond seeds showed comparatively higher antiradical activity, likely due to the properties of the almond kernel skin. Hydrodynamic cavitation-based processing might represent a convenient route to the production of conventional as well as integral and potentially healthier almond beverages, avoiding multiple technological steps, while affording fast production cycles and consuming less than 50 Wh of electricity per liter before bottling. [ABSTRACT FROM AUTHOR]

From the preparation of bread, cheese, beer, and condiments to vegetarian meat products, fungi play a leading role in the food fermentation industry. With the shortage of global protein resources and the decrease in cultivated land, fungal protein has received much attention for its sustainability. Fungi are high in protein, rich in amino acids, low in fat, and almost cholesterol-free. These properties mean they could be used as a promising supplement for animal and plant proteins. The selection of strains and the fermentation process dominate the flavor and quality of fungal-protein-based products. In terms of function, fungal proteins exhibit better digestive properties, can regulate blood lipid and cholesterol levels, improve immunity, and promote gut health. However, consumer acceptance of fungal proteins is low due to their flavor and safety. Thus, this review puts forward prospects in terms of these issues.

The study was aimed at assessing the nutritional and medicinal properties of nutmeg, a seed of Myristica fragrans Houtt. Locally sourced nutmeg in Ado-Ekiti, Nigeria, were analysed for their proximate, minerals, vitamins, phytochemicals and bioactive molecules contents. GC–MS analysis of the essential oil was carried out and drug properties of the identified bioactive molecules were screened computationally, using online Osiris server. The methanolic and ethanolic extracts of nutmeg were screened for their antibacterial activities. Results: The nutmeg samples were found to have high contents of fat (26.7%), protein (18.7%), carbohydrate (28.9%), energy (3938.3 Kcal/Kg) and fibre (9.4%); rich in Ca²⁺, K+, Po₄3⁻, Mg²⁺, Fe²⁺ and ascorbic acid; with low levels of Zn2+, thiamine, niacin and riboflavin. The phytochemical analysis indicated high levels of alkaloids, phytates, tannins, oxalates, flavonoids, terpernoids, antioxidant, with low protease inhibitor, and no detectable cyanogenic glycosides. The GC–MS analysis of the essential oil gave a chromatogram with 33 peaks, and the identified molecules including gamma-Terpinene, Isoborneol, Safrole, Geraniol, (+)-4-Carene, Myristicin and Guaiol among others, and some of these molecules are having excellent drug properties. The multi-drug resistant clinical bacterial isolates and the reference bacteria used in this study were all susceptible to both methanolic and ethanolic extracts of nutmeg, with the methanolic extract showing more significant antibacterial profiles. The present study demonstrated nutmeg as having high nutritional and antibacterial values, with rich content of bioactive molecules that could serve as sources of new therapeutics against drug resistant bacterial infections.

BACKGROUND: Studies have shown that the consumption of apples has a beneficial effect on cardiovascular diseases and some cancers, largely as a result of their micronutrient and phytoconstituent contents. Apple peel not only contains more polyphenols than the flesh, but also is likely to contain pesticide residues. The present study aimed to compare the contents of certain micronutrients and residual pesticide levels in peeled and unpeeled apples. RESULTS: Peeled apples contained fewer pesticide residues at lower concentrations than unpeeled apples. However, whether samples were peeled or not, the exposure values for pesticide residues in apples never exceeded the acceptable daily intake (ADI), but ranged between 0.04% and 2.10% of the ADI in adults for food intake estimated at the 95th percentile (277 g per person per day). Determination of polyphenol, fibre, magnesium and vitamin C levels showed that the nutritional differences observed between peeled and unpeeled apples were marginal. CONCLUSION: The consumption of apples, such as the apples tested in the present study, results in an exposure to pesticides that is low for unpeeled apples, and lower for peeled apples. Moreover, there was no significant loss of nutritional value from eating peeled apples based on the nutrients investigated. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Termite mushrooms have been classified to the genus Termitomyces, family Lyophyllaceae, order Agaricales. These mushrooms form a mutualistic association with termites in the subfamily Macrotermitinae. In fact, all Termitomyces species are edible and have unique food value attributed to their texture, flavour, nutrient content, and beneficial mediational properties. Additionally, Termitomyces have been recognized for their ethno-medicinal importance in various indigenous communities throughout Asia and Africa. Recent studies on Termitomyces have indicated that their bioactive compounds have the potential to fight against certain human diseases such as cancer, hyperlipidaemia, gastroduodenal diseases, and Alzheimer's. Furthermore, they possess various beneficial antioxidant and antimicrobial properties. Moreover, different enzymes produced from Termitomyces have the potential to be used in a range of industrial applications. Herein, we present a brief review of the current findings through an overview of recently published literature involving taxonomic updates, diversity, distribution, ethno-medicinal uses, nutritional value, medicinal importance, and industrial implementations of Termitomyces, as well as its socioeconomic importance. [ABSTRACT FROM AUTHOR]

A field experiment was carried out in sandy soil, during two winter successive seasons to study the impacts of different concentrations of chitosan (50, 100 & 150 mg L-1) on several growth parameters and biochemical changes as well as quantitative and qualitative grain yield. Foliar treatment of chitosan significantly increased the growth parameters concurrently with an increment in the photosynthetic pigments, total soluble sugar, proline, free amino acid total carbohydrates, antioxidant activities, phenol, flavonoids, and some minerals nutrition of wheat plant. Wheat plants treated with chitosan at different concentrations significantly increased different endogenous phytohormones auxins (IAA), abscisic acid (ABA), gibberellins (GAs), and cytokinins (Cyt), as compared with the untreated plants. Moreover, chitosan concentrations induced significantly increments in grains yield, nutritive values, carbohydrates %, proteins %, antioxidant compounds and macronutrients of the grain yield. Cultivation of wheat plants under sandy soil conditions and treated with foliar application of 100 mg-1 chitosan gave the higher values of the grain yield as well as the nutritional values contents. [ABSTRACT FROM AUTHOR]

Biscuits enjoy widespread popularity among diverse populations worldwide, including our country. These food items are crafted from soft wheat flour, boasting an enticing flavor and aroma for consumers. While they boast high sugar, fat, and energy content, they tend to lack in other nutritional values. Against this backdrop, the present study endeavors to augment the nutritional profile of biscuits. This is achieved by substituting wheat flour with locally sourced bean flour at varying proportions: 10%, 15%, 20%, 30%, and 40%. The study further aims to uphold or enhance sensory and textural attributes. The analysis of nutritional components was conducted using established methods. Sensory evaluations were undertaken by a panel of 12 assessors, employing a scoring system ranging from 1 to 5 points, which were subsequently corrected using a correction factor. Additionally, textural properties were assessed using the TA. XT plus from Stable Micro Systems P-36. Findings reveal that, on the whole, nutritional values of biscuits exhibit an increase with escalated proportions of bean flour, excluding carbohydrates, which experience a decline. For instance, biscuits with 40% bean flour (M5) exhibit heightened mineral and protein content. Conversely, those with 30% bean flour (M4) demonstrate elevated fat and invert sugar content. In terms of sensory attributes, biscuits with 10% bean flour (M1) display superior structural and mouthfeel qualities, accumulating a commendable total point score of 17.10. Of the textural properties scrutinized, biscuits with 20% bean flour (M3) showcase improved attributes like hardness, gumminess, chewiness, and resilience. In conclusion, the incorporation of bean flour has a discernible impact on sensory and textural characteristics. Consequently, its addition is viable only up to a certain threshold--no more than 20%--to preserve the desired sensory and textural qualities in biscuit production [ABSTRACT FROM AUTHOR]

Fruit spread is prepared by combining sugar with processed fruit juice, concentrated fruit juice, or whole fruit. Pumpkin (Curcurbita maxima) seeds are commonly seen as industrial waste and discarded. Pumpkin seed was roasted and made into powder form. ß-carotene rich fruits such as mango, papaya, and muskmelon were used to extract the pulp. To obtain a desired consistency of fruit spread, the fruit pulp (25%) was blended with roasted seed powder (70%) Fruits were scattered at 5° to 10° Brix and sugar was added. To extend the shelf life and improve the quality of the spreads, they were pasteurised at 60°C for 30 minutes. The spreads were packaged in two different types of packaging material food grade glass containers and polypropylene containers. They were kept in refrigerated conditions at 4°C for further analysis. After organoleptic evaluation, the fruits spreads were analysed for nutritional content, textural properties and microbial content. Pumpkin seed based fruit spreads have 15.23 to 15.64% moisture, 6.7 to 7.18 % protein, 4.53 to 4.89% fat, 5.29 to 5.69% fiber and 15.36 to 28.67% carbohydrates. The pumpkin seed based fruit spreads had 15.41 to 23.04°Brix of total soluble solids. The fruit spreads had 85.82 to 764.54 g hardness, -88.54 to-205.45 g adhesiveness, 0.87 to 0.95 springiness, 0.48 to 0.74 cohesiveness, 64.78 to 344.06 gumminess and 61.53 to 311.64 chewiness. The pumpkin seed based fruits spread had viscosities of 2.21 to 3.58 centipoises. The mango based fruit spreads had the highest score values among the fruit spreads. The fruit spread encompassed enormous bioactive compounds when compared to other fruit spreads available on the market. [ABSTRACT FROM AUTHOR]

Nowadays, increase in a health‐conscious population, interest in the nutritional properties and bioactive components of foods has also increased. Vegetable oils can be consumed in both virgin and refined forms, but there is a growing interest in the consumption of virgin oils as functional foods. Refining includes the elimination of unwanted components while maintaining essential elements. However, due to severe conditions such as high temperatures and harsh chemicals of the refining process, removal of desirable components and formation of unwanted components are sometimes unavoidable, which can cause serious health issues. The aim of this work is to provide an overview of nutritional and health aspects of refined and unrefined vegetable oils. Their role in causing several diseases and health issues, such as cardiovascular diseases, obesity, liver disorders, renal disorders, inflammation, diabetes, cancer, osteoporosis, neurodegenerative disorders, allergies, and edema are investigated. Moreover, it is known that virgin oils have beneficial effects on gut microbiota which affect the nervous system and body health, as well as regulating inflammatory and metabolic changes; thus, including virgin oils in the diet is highly suggested. This review is a comprehensive collection of reports on the impact of refining on the nutritional and health effects of vegetable oils. [ABSTRACT FROM AUTHOR]

[Display omitted] • Safe fish in Samsun's Lagoon Lakes with PTE levels within limits. • Minimal health risks from consumption suggested low noncarcinogenic risks. • Pollution sources identified as residential waste, lithogenic, agriculture. • Esox lucius nutritionally superior, rich in essential nutrients. This study is the first comprehensive investigation into the levels of potentially toxic elements (PTEs) in the muscle tissues of various fish species (Carassius gibelio , Squalis cephalus , Esox lucius , and Tinca tinca) in Lagoon Lakes Akgöl and Semenit (LLAS), Samsun, Türkiye. A multidisciplinary approach was employed, integrating elemental analysis, health risk assessment, and source identification techniques to evaluate the distribution, sources, and health risks of PTE contamination in fish. The mean concentrations of toxic and trace elements (µg/kg) were determined in ascending order: Cd (5) < Co (8) < Cr (18) = Pb (18) < Ni (66) < As (1 6 3) < Cu (2 9 0) < Mn (7 9 8) < Fe (6150) < Zn (6250). In contrast, the concentrations of macro elements are provided in units of mg/kg, as follows: Mg (3 9 1) < Na (6 7 7) < Ca (1698) < P (2314) < K (3837), with notable variations across species. Health risk assessment methodologies indicated that PTE levels in fish muscle tissues generally fell below regulatory limits, indicating their safety for consumption. Noncarcinogenic risk assessment further documented the safety of consuming these fish species, with elevated maximum safe consumption quantity (MSCQ) values observed for all metals. In addition, the estimated daily intake of PTEs was found to be below reference doses, confirming the safety of consumption. Esox lucius demonstrated a highest abundance of essential nutrients (e.g., Ca, K, Mg, and P). Source identification techniques indicated that residential waste, lithogenic materials, and agricultural practices are significant contributors to PTE contamination. Overall, this research stresses the importance of monitoring PTE levels in fish, ensuring food safety and protect human health. [ABSTRACT FROM AUTHOR]