When pumped from one production unit to another, molten cheese spread is a highly viscous liquid, which inevitably affects all hydraulic calculations for optimal pipeline characteristics. However, such calculations often miss out the effect of the viscosity on the pump efficiency. This article introduces a new method for determining the optimal pipe diameter to transport liquid media during food production. It takes into account the viscosity of the liquid and the technical characteristics of the rotary lobe pump. The research featured a lobe-pump hydraulic system for transporting highly viscous cheese spreads. The calculations involved the technical parameters of the lobe pump and pipelines, as well as electricity tariffs. To determine the annual electricity costs, we used electricity tariffs for small businesses as of June 2024 in three random regions of the Russian Federation. The parameters of different cheese spreads (55-95 degrees C) came from scientific publications in the public domain. Among the various factors that affected the optimal pipe diameter, the greatest impact belonged to the temperature-related changes in viscosity. As the operation time of the lobe pump increased, so did the share of electrical energy costs. As a result, the optimal diameter of the pipeline increased significantly to compensate for the hydraulic pressure losses and energy costs. The optimal diameter also depended on the investment parameters. Bigger Life-Cycle values correlated with larger optimal pipe diameters, i. e., the reduced costs went down. Higher interest rates, on the other hand, correlated with smaller optimal pipe diameters, i. e., the reduced costs went up. In general, the overall efficiency of the pumping station depended quite strongly on all the factors featured in this research. The new method made it possible to determine the optimal pipe diameter for inter-operational transportation of cheese spreads in particular and highly viscous laminar fluids in general. It relied on viscosity values and lobe pump specifications. Numerically, it was based on a step-by-step calculation of economic and hydraulic parameters. The method demonstrated good prospects for food pipeline design.
Functional beverages enriched with herbal extracts are gaining popularity due to their potential health benefits. Tilia cordata flowers are known for their antioxidant and antimicrobial properties, making them a promising additive in food and beverage formulations. Our study aimed to develop ready-to-drink iced teas enriched with T. cordata flower extracts and to evaluate their antioxidant, antimicrobial, and sensory characteristics as functional food products. Fresh T. cordata flowers were analyzed for metal contents. Phenolic acid profiles in ethanolic and aqueous extracts were determined using HPLC-MS. Antioxidant activity was evaluated using DPPH radical scavenging, conjugated diene, and iron ion chelation assays. Antimicrobial effects were tested against Staphylococcus aureus, Bacillus cereus, and Listeria monocytogenes. Sensory analysis was conducted using AI-based facial expression recognition to assess consumer responses. Metal analysis revealed low concentrations of Mn, Zn, Cu, and Fe, with no detectable Pb, Cd, or Ni. Ethanolic extracts showed significantly higher levels of phenolic acids than aqueous extracts. Iced teas containing both types of extracts demonstrated strong antioxidant activity, with ethanolic formulations having the highest levels of phenols and flavonoids. Antimicrobial tests confirmed activity in both teas, with ethanolic extracts showing stronger effects. Sensory analysis indicated positive emotional responses and consumer acceptance for both formulations. Iced teas enriched with T. cordata extracts exhibited significant antioxidant and antimicrobial properties, confirming their potential as functional beverages. The use of AI-driven sensory evaluation proved effective in capturing consumer preferences, supporting its application in product development. These findings suggest commercial viability for industrial production.
Seaweed is a valuable source of iodine, an essential micronutrient critical for thyroid function. However, conventional iodine fortification methods often result in nutrient loss and environmental issues, necessitating more sustainable alternatives. This study established an environmentally sustainable process to produce iodine-enriched agar powder from Gracilaria tenuistipitata C.F. Chang & B.-M. Xia, 1976, a red seaweed commonly cultivated in Vietnam. The production involved pretreatment, agar extraction, blending of functional ingredients, and organic iodine enrichment. Response Surface Methodology optimized critical factors, including enzyme concentration, citric acid usage, and iodine supplementation. The developed agar-based powder had a stable iodine content (7.42 mg/100 g), protein level (8.51%), and a firm, elastic gel texture. Utilizing MPB cellulase enzyme and citric acid improved the agar yield by similar to 20%, minimized the environmental impact, preserved bioactive compounds, and stabilized iodine. Optimal extraction conditions included cellulase (0.4-0.6%), temperature (45-50 degrees C), and duration (36-48 h). The final optimal formulation combined agar, carrageenan, and gelatin (60:30:10). It was supplemented with 0.2% of sea grapes and 2.5% fermented red algae to significantly enhance iodine retention and sensory quality. Analytical tests (HPLC, UV-Vis) and sensory evaluation verified the product's quality. The agar powder demonstrated excellent iodine stability and maintained sensory acceptability after six months of refrigeration storage. Integrating cellulase enzymatic treatment, citric acid refinement, and organic iodine enrichment effectively enhanced the nutritional value and addresses iodine deficiency in health-oriented functional foods.
This study aimed to investigate Triumpheta cordifolia A. Rich. gum extract as a clarifying agent in sorghum wort brewing. The biological materials used in this study included the Safrari sorghum cultivar and the bark of T. cordifolia. We determined the key physicochemical characteristics, such as turbidity, pH, Brix (soluble solids), as well as color and polyphenol content of Safrari sorghum wort. The response surface methodology employing a Box-Behnken experimental design with three factors was used to investigate the impact of adding T. cordifolia gum extract to Safrari sorghum wort during its clarification. The physicochemical properties of Safrari sorghum demonstrated satisfactory results for malting. The sorghum was malted and subsequently brewed, and the resulting wort was clarified according to the experimental design. The design factors included the volume of the gum extract (from 1.5 to 3.5 mL) for a fixed wort volume of 200 mL, the stirring speed (from 30 to 160 rpm), and the settling time (from 10 to 60 min). The responses were analyzed during 15 trials and included turbidity, pH, Brix, color, and polyphenol content. These responses were subjected to mathematical and statistical modeling. All obtained models were validated against several criteria, including the correlation coefficient (R2 > 0.90), the absolute average deviation (absolute average deviation < 0.3), as well as the bias and accuracy factors (Af andBfbetween 0.75 and 1.25). The optimal results suggested that the gum extracted from T. cordifolia could be effectively used as a clarifying agent in the brewing industry.
Global population growth requires highly efficient and environmentally sustainable agricultural technologies that can ensure food security with minimal environmental impact. As an alternative to chemical preparations, organic farming uses biological mechanisms to provide plants with nutrients. This review systematizes the current data on the genomics of nitrogen-fixing bacteria of the genus Sinorhizobium. The review covered articles published in 1993-2025 and indexed in Scopus, MDPI, ScienceDirect, and Google Scholar. The metadata were processed in Zotero and VOSviewer. The review summarizes information about the structure of Sinorhizobium genomes, key genes, and regulatory networks involved in the formation of symbiosis with host plants. It focuses on the molecular mechanisms that determine the effectiveness of biological nitrogen fixation and transport of iron, zinc, and phosphates. The obtained genomic data may be used to develop tailored biological products capable of increasing crop yield and stress resistance by targeted modification of the rhizosphere microbiome. The latest scientific achievements and solutions demonstrate a great potential for sustainable agricultural technologies that replace chemical fertilizers with microbial communities. This approach reduces environmental risks and ensures a long-term productivity of agroecosystems, supporting climate resilience biodiversity conservation and stable agricultural development.
Saltbush (Atriplex hortensis L.) and birch leaves (Betulae folia) are ubiquitous raw materials with a wide range of useful properties. This research focused on the actoprotective effect that a mixed aqueous extract of these two plants had on laboratory rats subjected to forced swim test. The experiment included an intact group (control), rats that received treatment but underwent a forced swim test, and rats that were administered with the experimental aqueous extract of A. hortensis and Betulae folia followed by the forced swim test. The mixed extract of A. hortensis and Betulae folia (Kemerovo Region, Russia) was administered intragastrically to threemonth-old male Wistar rats (4 mL/100 g body weight) who performed daily 2-h swimming sessions for two weeks. The chemical analysis of the extract revealed the presence of flavonoids (quercetin, luteolin, kaempferol), 8 essential amino acids, and 17 amino acids, including amino acids with a branched side chain (valine, isoleucine, leucine). The forced swim test made it possible to study the effect of the extract on the hematological parameters of peripheral blood. The hematological analysis showed that the administration of the extract restored leukocytes, lymphocytes, and hemoglobin to the levels demonstrated by the animals in the intact group. As for the electrocardiographic parameters, the swimmers demonstrated a faster depolarization of the heart chambers while maintaining normal heart rate, which denoted an efficient compensation for the hypertrophic changes in the myocardium caused by the physical exertion. In this in-vivo research, the extract of Betulae folia and aerial parts of A. hortensis had no cardiotoxic effect and helped restore the level of blood oxygenation after physical exertion. In the future, the synergetic actoprotective effect of these two widespread plants can be used in dietary supplements and functional foods.
Collagen is a popular component of edible coatings that protect food products during storage. This article introduces a new antioxidant and antibacterial edible coating made from broiler chicken skin as a source of collagen. The coating was tested on meat and dairy products with high moisture and fat content, namely sausage, jellied beef, and soft cheese. A set of standard research methods made it possible to determine the physicochemical, sensory, and microbiological properties of broiler chicken skin and the experimental edible coating, as well as to compare the coated and uncoated meat and dairy products. A digital micrometer and a DVT Devotrans GPUG model revealed the structural and mechanical properties of the test products. The protein fraction was described using a method based on the extraction of sarcoplasmic proteins from muscle tissue in a low-ionic-strength buffer solution to produce fractions of water-soluble, salt-soluble, and alkali-soluble proteins. The water activity coefficient was obtained using an Aqualab 4TE analyzer with a dielectric humidity sensor. Alcalase (Novozymes, Danmark) was chosen as the optimal enzymic preparation available on the Russian market for the hydrolysis of collagen-containing raw materials. Its optimal concentration was 0.3% of the raw material weight after preliminary swelling in water. The optimal hydrolysis conditions were as follows: heating medium temperature-52 degrees C, exposure time-5 h. The research resulted in a production algorithm and a formulation modeled in the MultiMit automated expert system. The new technology for edible coating from chicken skin collagen can be used in the meat and dairy industries to extend the shelf-life of final products due to antibacterial and antioxidant effects.
Intestinal microbiome of commercial aquatic species is an important fish farming factor that prevents or reduces economic losses. Heterotrophic bacteria that inhabit intestinal mucosa are involved in digestion, vitamin synthesis, immune modulation, and resistance to pathogens. Age-related changes in the composition of heterotrophic bacterial flora affect health status, nutrient absorption efficiency, and growth rate during ontogenesis. Most studies focus on the luminal microbiota, while the mucosal layer remains understudied despite its reliable impact on the immune system. The current lack of data on the agerelated bacterial dynamics limits the development of age-specific diet strategies and disease prevention. This article presents data on the correlation between the age of rainbow trout (Parasalmo mykiss (Walbaum, 1792)) and the composition of cultured heterotrophic microflora. The research featured 40 fish aged from one to two years and grown on fish farms in the Republic of Karelia, Russia. The bacteria isolated from their intestinal mucosa were identified using standard microbiological methods. The analysis involved the morphotype and biochemical activity, as well as the tinctorial and cultural characteristics of the isolates. The species identification relied on the MALDI-TOF technology. The indices of dominance (Simpson, Berger-Parker), evenness (Pielou), diversity (Shannon), and richness (Margalef, Menhinick) made it possible to reveal that the heterotrophic component of the rainbow trout intestinal bacteria was a stable microbial community with a predominance of Bacillaceae and Enterobacteriacae enterobacteria, as well as Gram-negative non-fermentative bacteria. The index values corresponded to moderate alpha-diversity, which is typical of natural communities that tend to combine several abundant species with some rare taxa. These results may help develop a scientific system for managing the gastrointestinal microflora of commercial fish to improve their health and productivity.
This study introduces a novel functional sugar-free dessert fortified with mahua (Madhuca longifolia (L.) J.F. Macbr.) flowers. Mahua flowers are rich in valuable nutrients that may provide functional status and give added value to traditional desserts. In this research, we modified a traditional dairy kheer dessert by substituting some ingredients with roasted mahua flowers. The research included a control sample (a traditional dessert) and four experimental ones (desserts with 150, 200, 250, and 300 g of mahua flowers). The bioactive profile and metabolomics of the desserts were described using the method of high-resolution mass-spectrometry. The sample with 250 g of mahua flowers had higher organoleptic characteristics compared to the other experimental samples and was selected for further study. This sample demonstrated higher total phenolics, total flavonoids, and DPPH compared to the control dessert. We detected a total of 39 major bioactive metabolites in the dessert with mahua flowers, including rhusflavanone, miquelianin, catechin, quercetin, rutin, robinetinidol 3-O-gallate, eriocitrin, ferulic acid, and kaempferol 3-apioside-7-rhamnosyl-(1-> 6)-(2"-(E)-caffeoyl glactoside). All these substances are associated with numerous health benefits. As mahua flowers have antioxidant, antibacterial, and anti-inflammatory properties, they can be used in commercial production of functional food products.
This study aimed to evaluate the oxidative stability of rapeseed oil, changes in the fatty acid profile, and acrylamide formation in French fries during their deep-frying in Slovak catering establishments. Their nutritional benefits and potential health risks were assessed by chemical, textural, and sensory analyses. The primary materials for all analyses were raw potato fries and frozen pre-fried French fries. Chemical and physical degradation of the frying oil was monitored using total polar compounds measured with a Testo 270 tester and the peroxide value determination, while the acid value was determined via titration with potassium hydroxide. Textural analysis of the potato fries was performed using a TA.XT plus texture analyzer to quantify parameters like hardness and crispness, followed by a sensory evaluation conducted by a panel using a 9-point hedonic scale. Frozen pre-fried French fries were deep-fried in rapeseed oil at 175 degrees C/4 min and 200 degrees C/3 min until total polar compounds reached 24%. Textural properties were assessed before and after deep-frying of raw and frozen pre-fried French fries, while their sensory evaluation followed the first deep-frying. Rapeseed oil remained stable longer at 175 degrees C/4 min (22.5 h) than at 200 degrees C/3 min (20.5 h). Peroxide values increased by 66% at 175 degrees C and by 33% at 200 degrees C. Acid values increased by 50% at 175 degrees C and by 33% at 200 degrees C. The content of polyunsaturated fatty acids decreased, while that of monounsaturated fatty acids increased (p <= 0.05). Acrylamide levels were within legal limits (< 500 & micro;g/kg). Higher frying temperatures (200 degrees C) increased crispness but reduced breaking force and hardness. Raw fries had higher strength and crispness at pre-frying, while frozen pre-fried fries exhibited lower crispness. Sensory evaluation favored semi-finished products over raw potato fries, with better ratings for color, aroma, and taste. Shorter, high-temperature frying significantly affected the textural changes (p <= 0.05), while lower temperatures (175 degrees C) had a greater effect on hardness than breaking force. Overall, deep-fried pre-fried French fries were preferred in the sensory tests. Our findings provide scientifically based information for optimizing frying processes to improve the quality of French fries and support the development of innovative recipes in catering establishments.
The increasing demand for natural antimicrobial agents in food preservation has led to a growing interest in Hibiscus sabdariffa L. due to its antimicrobial properties. We conducted a bibliometric analysis to assess the scientific production of antimicrobial extracts and compounds from H. sabdariffa, identifying research trends, relevant applications in the food industry, and knowledge gaps. A structured search was performed in the Web of Science database, retrieving articles published between 1984 and 2025. Bibliometric indicators, including annual publication trends, most influential journals, research collaboration networks, and keyword co-occurrence, were analyzed using R and VOSviewer. The results indicated a yearly growth rate of 8.15% in H. sabdariffa antimicrobial research, with significant contributions from Mexico, Egypt, and India. Studies have demonstrated that H. sabdariffa extracts, particularly ethanolic and aqueous fractions, exhibit potent antibacterial activity against Escherichia coli, Listeria monocytogenes, and Staphylococcus aureus, attributed to phenolic compounds, flavonoids, and anthocyanins. Despite promising applications, challenges remain regarding the stability of H. sabdariffa compounds in food matrices, standardization of extraction methods, and regulatory approval for commercialization. Future research should optimize extraction techniques, develop nanoencapsulation strategies to enhance stability, and explore synergistic effects with other natural antimicrobials. Additionally, interdisciplinary studies combining food science, pharmacology, and biotechnology could further elucidate H. sabdariffa's antimicrobial mechanisms and facilitate its integration into sustainable food preservation systems. This analysis provides valuable insights into the current research landscape and outlines strategic directions for advancing the application of H. sabdariffa-based antimicrobials in the food industry.
The wild passion fruit (Passiflora cincinnata Mast.) is an edible fruit with a great agro-industrial potential. Its peel is highly nutritious; however, it is often discarded as waste. This study aimed to produce and evaluate the physicochemical and nutritional properties of flour made from the peel of wild passion fruit "Cerro Cor & aacute;". The fruit was grown under both irrigated and rainfed conditions and harvested at different times. The completely randomized factorial design (2 & times;3) comprised two cultivation systems (irrigated and rainfed) and three harvest times (60, 80, and 100 days after anthesis). The moisture content and water activity of the flours did not depend on the cultivation system. The greatest preservation of phenolic compounds was observed in the samples grown under rainfed conditions. The best physicochemical profile and bioactive content belonged to the flour samples produced 80 days after anthesis. These flours can be used as ingredients for functional food products due to their antioxidant potential.
Millets are rich sources of nutrients that exhibit excellent functional and health benefits. This study aimed to investigate the engineering and physical properties of kodo and little millet kernels, as well as the physicochemical, nutritional, functional, rheological, and thermal properties of their flours, with refined wheat flour used as a control. The physicochemical and functional properties of Kodo and Little millet flours were systematically investigated using standard protocols, including rheological assessment of pasting behavior and color determination via a Chroma meter. According to our results, kodo millet kernel exhibited significantly (p < 0.05) higher geometric mean diameter, thousand kernel weight, and sphericity, whereas little millet kernel showed higher length, porosity, and angle of repose. Refined wheat flour had significantly higher protein content, whereas kodo millet flour had higher fiber and carbohydrate contents. Kodo flour also exhibited higher swelling and solubility indices, while little millet showed superior water absorption, oil absorption, bulk density, and foaming capacity. Little millet had higher protein, fat, and mineral contents, whereas kodo millet exhibited higher fiber and carbohydrate contents. Furthermore, kodo millet flour had higher peak, trough, breakdown, setback, and final viscosities, as well as higher pasting temperature and peak time compared to little millet. The rheological properties such as peak torque, water absorption, stability, softening, and mixing tolerance index were determined to be higher in kodo millet flour as compared to little millet flour. All the millets under study exhibited high nutritional and functional attributes. The underutilized minor millets could be considered for development of functional food for a sustainable approach with maintained human health and minimizing nutritional security. Moreover, the underutilized millet and their nutritional bioavailability and accessibility should be further investigated in future.
Efficient water management in agriculture is crucial for sustainable crop production, particularly in regions facing water scarcity. This article introduces a comprehensive predictive model for optimizing the current irrigation of Dutch roses in the Beni Mellal region of Morocco. The model addressed the need for precise water management across four distinct plant growth stages. The integrated system proved able to estimate the daily irrigation requirements based on historical weather data and crop-specific factors. The model incorporated four main components: weather prediction for temperature, net radiation, wind speed, and dew point; calculating the reference evapotranspiration using the Penman-Monteith equation; applying the crop coefficients specific to each growth stage; as well as estimating the crop evapotranspiration and determining daily water needs. The system offered a systematic approach to predicting the daily water requirements for Dutch roses across the entire growth cycle. By leveraging historical weather patterns and growth stage-specific crop coefficients, the system provided a predictive tool for proactive irrigation management. The model proved highly adaptable as it was able to generate forecasts based on weather trends and plant growth stages, potentially leading to a more efficient water use than conventional irrigation methods. This integrated approach is expected to allow the rose farmers of Beni Mellal to optimize their irrigation practices. While field validation is needed to quantify its impact, the model's framework already shows potential for enhancing water use efficiency in cultivating roses and other crops in arid environment.
Physical and psychological stress is part of modern life, which means that consumers need alimentary support to restore their functional reserves. This research aimed to develop a new functional snack bar with reliable adaptogenic properties based on secondary raw materials of dwarf cedar (Pinus pumila (Pall.) Regel). The main objects of the study were pine nut cake and microstrobiles - waste products of pine nut oil production and pollen harvesting. Additional components included dried sea buckthorn cake, flaxseed cake, and date paste. The nutritional and bioactive profiles were determined by standardized methods. The adaptogenic properties were studied on azathioprine immunosuppression in laboratory mice (Open Field and Porsolt Forced Swim Tests). The cytomorphological examination relied on standard methods. The snack bar developed had a high content of dietary fiber, essential amino acids, polyunsaturated fatty acids, vitamins, minerals, and polyphenolics. When introduced into the diet of mice, it levelled the negative impact of azathioprine and restored the initial indicators of general physical activity, exploratory behavior, endurance, anxiety, and relative weight of the liver. It also helped the laboratory animals to recover the healthy morphofunctional state and weight of the major immune organs, i. e., thymus and spleen. The fact that the mice regained their nonspecific resistance during immunosuppression was apparently associated with the antioxidant activity of the bioactive components in the experimental snack bar. In this research, by-products of pine nut processing and pollen harvesting yielded a new functional product with reliable adaptogenic properties. Natural phytocomponents in mass-market products can facilitate consumers' adaptability to adverse environment by improving resistance to various stresses.
Functional components from animal by-products fortified by plant-based functional ingredients constitute a contemporary strategy that is congruent with the objectives of clean-label reformulation. This research examined a cooked sausage matrix fortified with hydrolyzed collagen (5-15%) and cranberry powder (1-3%). The sausages were evaluated in terms of hardness, cohesiveness, color stability, total antioxidant capacity (FRAP), and sensory profile. A full 3 & times; 3 design incorporated second-order response surfaces and composite desirability. It made it possible to quantify the effects of factors via response surface methodology. Cranberry powder predominantly enhanced color stability and FRAP across the factor space, while hydrolyzed collagen primarily modulated hardness, cohesiveness, and other sensory attributes. Cranberry powder exhibited substantial enhancements in pigment protection and redox status. This effect was attributable to polyphenols, which functioned through electron donation and metal chelation, thereby retarding the oxidation of myoglobin and lipids in cooked sausages. As a result, peptidemediated softening occurred at higher amounts of hydrolyzed collagen, and maximum cohesion was reached at moderate amounts. The optimal combination, according to overall desirability profiles, was hydrolyzed collagen - 10.0% and cranberry powder - 2.0%. At this specific point, the responses were as follows: hardness - 3.746 g/mm2, cohesiveness - 81.92%, color stability - 89.62%, FRAP - 552.75 a.u., and sensory profile - 4.10 points. The predictability at the optimum level was high, with a mean relative error of 0.61%.
In this study, we investigated the effect of adding Artemisia absinthium L. flower extract on the properties of sesame oil. At first, A. absinthium essential oil was extracted and analyzed for free radical scavenging power (DPPH), total phenols, flavonoids, and the main constituent compounds by gas chromatography and high-performance liquid chromatography. Then, 5 sesame oil samples were prepared, namely a control sample (without A. absinthium extract), samples with 0.5, 1, and 1.5% ethanolic extract of A. absinthium), as well as a sample containing tert-butyl hydro quinone. The samples were kept in an incubator at 40 degrees C for 35 days. They were analyzed on days 0, 7, 14, 21, 28, and 35 for the values of peroxide, acid degree, thiobarbituric acid-reactive substances, p-anisidine, total oxidation, conjugated dienoic acid, and oxidative stability (Rancimat method) As the storage period progressed, physical and oxidative changes increased in all the samples. On day 35, the control sample demonstrated high peroxide value, acid degree value, thiobarbituric acid-reactive substances, p-anisidine value, total oxidation index, as well as conjugated dienoic acid. These results were significantly (p < 0.05) higher than those in the sample with 1.5% A. absinthium extract. The extract had nearly the same protective effects as synthetic antioxidant tert-butyl hydro quinone. Thus, A. absinthium extract at the concentration of 1.5% was more effective than the other samples in reducing the rate of lipid oxidation in sesame oil. A. absinthium extract demonstrated good potential as an effective natural antioxidant that is able to extend the shelf life of sesame oil.
This study investigated the impact of the diet of broiler chickens 10% Sargassum sp. on their productive performance, gut health, and immune status. The study was conducted in Maracay, Venezuela, and involved 264 Ross broilers distributed between two treatments (control and 10% Sargassum sp.) over three phases (Pre-starter, Starter, and Finisher). A one-way Analysis of Variance design was used, with three replicates of 44 birds. The inclusion of Sargassum sp. did not significantly affect the final body weight (p > 0.05) (2759.34 vs. 2743.88 g for the control). However, the Sargassum sp. diet demonstrated two noteworthy benefits: it drastically improved the feed conversion ratio in all the phases (e.g., 1.07 vs. 1.53 in the Finisher) and considerably reduced mortality in the Pre-starter phase (6.82 vs. 20.25% for the control). The blood analysis demonstrated a positive hypocholesterolemic effect, with the Sargassum sp. treatment normalizing cholesterol levels and potentially reducing total lipids. However, the drinking water analysis revealed some quality issues (no residual chlorine, high nitrate levels), suggesting a high-stress environment and its possible influence on the overall health and performance results. The inclusion of 10% Sargassum sp. in the broiler diet improved feed efficiency and early viability in broilers, although its growth-promoting effects may be limited by antinutritional factors (high ash) at this inclusion level.
This study addressed the research gap in the comprehensive elemental profiling and bio-accessibility assessment of various plant parts of two indigenous Carissa carandas (karonda) types. Fresh fruits, leaves, bark, and roots were freeze-dried, ground, and sieved (300 μm). The samples underwent microwaveassisted digestion with sub-boiled nitric acid and hydrogen peroxide, followed by inductively coupled plasma mass spectrometry to quantify 20 elements. The list included major (P, K, Ca, Na, and Mg), minor (B, Mn, Fe, Cu, Zn, etc.), and toxic trace elements (Ni, Cd, Pb, etc.). The hydrochloric acid extractability was assessed using 0.03 N HCl incubation at 37°C for 4 h to simulate gastric conditions. The study revealed significant tissue-specific variations in the mineral content: the leaf samples exhibited the highest levels of phosphorus (3,836.69 mg/kg) and magnesium (4,682.87 mg/kg), the fruits were rich in potassium (2,971.64 mg/kg), the bark accumulated high calcium amounts (8,823.55 mg/kg), and roots contained elevated sodium levels (2,129.18 mg/kg). The hydrochloric acid extractability also varied, with potassium and phosphorus showing high extractability in the fruit samples (80.06 and 87.51%, respectively) while magnesium and boron were more extractable in the leaves. Such toxic elements as lead (43.32 mg/kg, roots) and cadmium (1.22 mg/kg, bark) exceeded permissible limits, raising safety concerns. C. carandas proved to be a potential source of essential minerals, particularly its leaves and fruits, which demonstrated good nutraceutical prospects. The study provides a scientific basis for targeted use of specific C. carandas plant parts with an outlook of in-vivo bioavailability examination.
This study optimized the polyphenol extraction conditions for Cassia fistula L., commonly known as the Osaka tree. Its fruit contains a complex of valuable natural compounds, which remain underexploited in Vietnam and other countries where Osaka trees grow in abundance. Methods employed included phytochemical screening, determination of total phenolic and moisture content, preliminary factor screening, and optimization using Response Surface Methodology (RSM) with a Box-Behnken design, followed by statistical analysis using t-tests, ANOVA, and Tukey’s HSD post-hoc test. Most previous studies focused on testing and evaluating individual extraction parameters, such as temperature, solid-to-solvent ratio, and time. This study comprehensively integrated these factors into a unified optimization model. Based on the design of preliminary diagnostic experiments, the solid-to-solvent ratios ranged from 1:10 to 1:50 (w/v), the extraction temperature was 30–70°C, and the extraction time ranged from 5 to 30 min. The Box-Behnken model combined with response surface methodology made it possible to optimize multiple factors simultaneously. The total polyphenol content reached its highest value of 10.64 mg GAE/g DW under the following optimal conditions: 50°C; 21.15 min extraction time; 1:31.69 (w/v) solid-tosolvent ratio. The model demonstrated high reliability (R2 = 0.94), confirming its industrial potential. The results obtained open up new prospects for sustainable exploitation of natural polyphenols from C. fistula in functional foods and pharmaceuticals.
