Licorice drink is a phenolic-rich traditional beverage with high sensory appeal but limited shelf life due to microbial spoilage. This study evaluated ultraviolet-C (UV-C) processing as a non-thermal preservation method using a continuous-flow system (0.022-1.192 J/cm & sup2;) with varying lamp numbers, treatment cycles, and temperatures based on a Box-Behnken design. The physicochemical properties, color, bioactive compounds, microbial load, sensory attributes, and storage stability were assessed. UV-C significantly reduced the indigenous microflora, achieving undetectable bacterial levels under high-dose conditions while largely preserving quality. Response surface methodology identified optimal conditions (29 degrees C, two cycles, four lamps) that balanced microbial reduction and quality retention. The shelf life was extended to 40 days at 4 degrees C and 30 days at 22 degrees C. UV-C shows strong potential for improving the microbial stability of plant-based beverages, although the results indicate microbial load reduction rather than validated microbial safety.
In this study, the nutrient profile, antioxidant potential, fatty acid composition, and mineral content of goji berries cultivated in Iran. The moisture, ash, fat, protein, fiber, and carbohydrate of goji berry samples were evaluated 6.9, 4.11, 3.75, 13.21, 24.81, and 78.93 g/100 g DW, respectively. The sugars were fructose, glucose, and sucrose, while the fatty acid profile was dominated by linoleic and oleic acids. The TPC, TFC, and DPPH were estimated to be 102.74 mg GAE/g, 258.75 mg QE/g, and 3.43 mg/mL, respectively. Also, phosphorus showed the highest concentration, followed by potassium, magnesium, and calcium. The cadmium concentration (0.09 mg/kg) exceeded the maximum limit set by Codex Alimentarius. By confirming the goji berry as functional food, the monitoring of the metal contents of goji berries should be considered. These results emphasize the potential of Iranian goji berries to serve as a functional ingredient in food products.
Land kangkong (Ipomoea reptans Poir.) has a high phenolic and antioxidant content but a limited shelf life because of its high moisture content and instability of bioactive compounds during processing and storage. Therefore, this study aimed to evaluate the effect of maltodextrin-gum arabic ratios on the physicochemical and bioactive properties of foam mat dried land kangkong powder. A completely randomized design with three maltodextrin-gum arabic ratios was applied: MG1 (60:40), MG2 (40:60), and MG3 (20:80). The maltodextrin-gum arabic ratio significantly affected moisture-related properties, morphology, total phenolic content, and antioxidant activity. MG1 showed the highest total phenolic content (11.79 mg GAE/g), strongest antioxidant activity (IC50 1335.89 ppm), highest yield (72.65%), and fastest dissolution rate (124.33 s), while MG2 exhibited the lowest moisture content (7.15%) and hygroscopicity (6.80%). These findings demonstrate the importance of optimizing carrier ratios to improve powder stability and bioactive retention for functional food applications.
Cocoa pod diseases represent a major constraint to cacao sustainability, affecting yield, fruit integrity, fermentation efficiency, quality and food safety. Black pod rot caused by Phytophthora spp. and frosty pod rot caused by Moniliophthora roreri remain the most significant worldwide. This review synthesizes studies on endophytic fungi associated with Theobroma cacao and their potential as biological control agents, with emphasis on cocoa quality, fermentation dynamics, and postharvest safety. Evidence is integrated on endophyte diversity, ecological interactions, antagonistic mechanisms, relationships between pod sanitary status and fermentation performance, and mycotoxin risks. Species of Trichoderma, Clonostachys, and related genera exhibit complementary biocontrol modes, including competition, antibiosis, mycoparasitism, and induction of host defenses. Although field studies demonstrate reduced disease incidence, direct effects on fermentation kinetics, sensory attributes, and cocoa safety remain poorly characterized. Critical research gaps highlight the need for integrated pre- and postharvest frameworks to support responsible implementation of endophytic biocontrol strategies.
Hangzhou white tea (HZWT) is a novel tea produced from local cultivars using traditional white tea processing. However, its potential health benefits remain unexplored. To elucidate the metabolic efficacy of Hangzhou white tea (HZWT), we evaluated its therapeutic impact on high-fat diet (HFD)-induced obesity and streptozotocin (STZ)-induced diabetes in murine models. HZWT intervention significantly reversed metabolic dysregulation, reducing body weight by up to 14.41% and optimizing lipid profiles, which decreased TC, TG, LDL-C, and increased HDL-C. In diabetic models, HZWT lowered fasting blood glucose and enhanced glucose tolerance. Mechanistically, HZWT mitigated metabolic inflammation by significantly downregulating the proinflammatory cytokines IL-1 beta, IL-6, and IFN-gamma. Notably, aged HZWT (2020) exhibited superior antiobesity efficacy compared to fresh HZWT (2023), suggesting that storage-dependent bioactivity enhancement. These findings demonstrate that HZWT ameliorates glucose and lipid metabolism through targeted suppression of inflammatory cascades, establishing it as a potent functional agent for lipid and glucose homeostasis.
Artichoke (Cynara scolymus) processing generates substantial by-products, including outer bracts (OBW), inner bracts (IBW), and stems (STW), which are rich in bioactive compounds. This study optimized the extraction of phenolic and flavonoid compounds from blanched artichoke residues using response surface methodology and a simplex-centroid mixture design. STW showed the highest extraction yield (12.00%) and total phenolic content (20.72 mg GAE/g dw), whereas IBW presented the highest flavonoid content (584.69 mg QE/g dw) and DPPH antioxidant activity (250.51 mu mol TE/g dw). The optimal mixture, composed of 25.53% IBW and 74.47% STW, achieved a desirability value of 0.852. ABTS and FRAP assays confirmed the antioxidant potential of the optimized blend. HPLC-DAD analysis identified seven phenolic compounds, with chlorogenic acid as the predominant compound. These findings highlight blanched artichoke residues as promising sources of bioactive compounds for food applications.
Previous research has found that eco-labels on food packaging influence consumer purchase intentions. However, it remains unclear how the reputation of different organic food certification bodies influences tourists' Healthy Organic Food purchasing intentions. To address this gap, this study introduces reputation theory and conducts five experiments (N = 1,929), thereby expanding research on both reputation theory and tourists' healthy purchasing behavior. The study also examines the interaction between tourists and organic food labels (international vs. Chinese) in terms of psychological distance. The results indicate that tourists feel closer psychological distance from Chinese organic food certification labels, leading to higher purchase intentions. This study reveals that the reputation of various organic food certification organizations has different effects on tourists' ecological concerns, environmental attitudes and psychological distance. The findings provide new insights for food retailers in tourist destinations and sustainability managers in the environment.
The short shelf life of marula fruit beer poses a major production challenge. Edible medicinal plant powders (EMPPs) have shown potential as shelf-life extension agents for these beers. This study investigated the effects of Devil's Claw (Harpagophytum procumbens) root powder and Moringa oleifera leaf powder on consumer acceptance and shelf life. Marula juice was treated with 2% plant powder prior to fermentation, with untreated beer as the control. After flash pasteurization, samples were stored at 4 degrees C for 21 days. Acceptability was measured using a 9-point hedonic scale, while stability was tracked via physicochemical and microbial changes. The control achieved the highest overall score (5.32), while Devil's Claw performed best among treated beers (4.12). M. oleifera scored lowest, likely due to bitter, medicinal notes. Lactic acid bacteria appeared from day 14 but were strongly inhibited in Devil's Claw treatments. No molds or aerobic spore-formers were detected, and yeasts were presumptively identified as Metschnikowia pulcherrima based on iron-chelation.
The crystallization of cocoa butter is governed by interdependent interactions between triacylglycerol (TAG) composition, polymorphism, and microstructural development. While the behavior of major Sat-O-Sat TAGs has been extensively studied, the contribution of minor trisaturated TAGs remains insufficiently characterized, particularly during the early stages of crystallization. In addition, solvent-based methodologies commonly used in previous studies may influence TAGs partitioning and complicate TAG-specific interpretations. In this study, the isothermal crystallization behavior of the trisaturated TAGs tristearin (StStSt) and palmitoyl distearoyl glycerol (PStSt), and their association with the crystallization behavior of the principal Sat-O-Sat TAGs (POP, POSt, and StOSt), were examined using a solvent-free, composition-resolved approach. Isothermal crystallization experiments were performed at 18.0-22.0 degrees C using differential scanning calorimetry (DSC), while TAG-specific changes in the liquid phase were monitored by HPLC. At temperatures <= 20 degrees C, thermal and compositional data indicated behavior consistent with alpha crystallization, whereas beta ' formation was associated with POP, POSt, PStSt, and StStSt. At 22 degrees C, beta '/beta development was dominated by POP, POSt, PStSt, and StStSt, with limited participation of StOSt. Microstructural descriptors revealed reduced pore size, changes in fractal dimension, and decreased permeability, particularly at lower temperatures, indicating progressive network densification and increased tortuosity. Together, these results provide a consistent framework for interpreting the association between minor trisaturated TAGs, early crystallization behavior, microstructural evolution, and permeability in cocoa butter.
A rapid UPLC-FLR method was developed for simultaneous quantification of five major capsaicinoids in chili peppers. Separation of nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin II, and homodihydrocapsaicin I was achieved within 5 min using a Waters HSS T3 column with optimized QuEChERS preparation. The method showed good linearity (r >= 0.9902), with LODs of 0.10-0.28 mg/kg, LOQs of 0.35-0.92 mg/ kg, and recoveries of 64.5-118.4% (RSD <= 10%). Applied to nine Zunyi chili samples from seven varieties, total capsaicinoid content ranged from 11.05 to 4532.50 mg/kg dry weight, revealing substantial differences among varieties and geographical origins. This method is suitable for rapid and accurate analysis of multiple capsaicinoids in chili peppers and related products.
This study investigated the effects of encapsulating red vine leaf phenolics (Royal, Black Kismis, Spil Karasi) in flaxseed gum (FG) hydrogels on gluten-free muffins quality and dicarbonyl compounds. FG hydrogels enhanced batter viscoelasticity and consistency (K: 1107.04-1550.59 Pa center dot s(n)), while phenolic addition reduced post-shear recovery from 29.3% to 18.9%-25.5%. Phenolic-enriched muffins showed higher TPC (4.41-5.34 mg GAE/g DM), antioxidant capacity (DPPH: 0.92-1.69 mg TE/g DM; CUPRAC: 2.88-3.97 mu mol TE/g DM), and oxidative stability (IP: 592.5-674.5 vs. 508.0-529.5 min), alongside increased hardness (up to 39.95 N at day 7) but reduced cohesiveness and resilience. Dicarbonyl levels were significantly lower in phenolic-enriched muffins (GO: 391.85-450.63; MGO: 134.10-140.20 mu g/100 g) than in FG controls (GO: 580.19; MGO: 155.11 mu g/100 g), indicating effective inhibition of dicarbonyl compounds. Despite minor losses in flavor and sweetness scores due to intrinsic bitterness, hydrogel encapsulation successfully retained bioactive components while improving functional muffin quality.
Purple sweet potato (Ipomoea batatas L.) is widely cultivated in Indonesia and has considerable potential as a functional food ingredient because of its high anthocyanin content. This study evaluated the effects of two drying methods, industrial-scale drum drying and traditional sun drying, on the physicochemical, structural, and functional properties of purple sweet potato flour from two local varieties grown in Indonesia (TW and IR). Drum drying, which involves high temperature and short drying time, produced flour with a lower moisture content (3.81%-3.89%) and higher anthocyanin retention (1.05-7.57 mg/g) compared with sun drying (6.27%-6.47%) and (0.59-1.17 mg/g). Microstructural analysis showed that drum drying induced starch pregelatinization, forming aggregated granules (28.94-52.90 & micro;m) with no detectable crystallinity. In contrast, sun drying preserved more intact starch granules (12.50-23.16 & micro;m) with detectable crystallinity (4.59%-5.04%). These results demonstrate that drying methods significantly affect purple sweet potato flour properties.
Gastrointestinal cancers remain major health burdens due to poor survival and limited treatment options. Traditional Thai herbal remedies contain bioactive compounds with antioxidant and anticancer potential. This study evaluated the phytochemical profile, antioxidant capacity, and in vitro anticancer potential of Pikat Trichintalamaka (PTL), a traditional polyherbal formulation. PTL exhibited high flavonoid (474.17 +/- 0.32 mg QE/g dry wt) and phenolic contents (399.54 +/- 0.06 mg GAE/g dry wt), along with strong antioxidant activity via DPPH and FRAP assays. & sup1;H-NMR analysis identified key metabolites, including amino acids, vitamins, short-chain fatty acids, and polyphenols. PTL demonstrated significant time-dependent antiproliferative effects against KKU-100 cholangiocarcinoma and AGS gastric cancer cell lines. The anticancer activity likely stems from combination interactions among its phytochemical constituents and antioxidant properties. These findings position PTL as a promising natural candidate for gastrointestinal cancer treatment, though further in vivo and clinical studies are required to confirm safety and therapeutic efficacy.
This study investigates the influence of implicit in nutritional product packaging on consumer purchase intentions through three distinct experiments. Experiment 1 examines the impact of static versus dynamic implicit on consumer engagement and purchase interest, revealing that dynamic implicit is notably effective in attracting attention and stimulating consumer interest. Experiment 2 delves into the mediating roles of information search and health consciousness, demonstrating their significant influence in the relationship between packaging implicit and purchase intention. Experiment 3 introduces perceived product meaning as a mediating variable, analyzing its effect on the interaction between packaging novelty and implicit actions on consumer purchase intention. The results support the moderating effect of packaging novelty and the mediating role of perceived product meaning. Collectively, these experiments offer fresh insights and empirical evidence, enhancing our comprehension of consumer purchasing behavior.
Probiotics demonstrate significant potential in activating osteoblasts through multiple molecular and clinical mechanisms. This study aimed to evaluate the potential of Lactobacillus fermentum for osteoblastic differentiation. L. fermentum significantly enhances osteoblastic differentiation and bone formation. In U2OS and MG63 osteoblast cells, live L. fermentum increased cell mobility, promoted wound healing, and raised angiopoietin1 expression. Key osteogenic proteins such as alkaline phosphatase, bone sialoprotein, DLX5, osteocalcin, Osterix, RUNX2, and type I collagen were upregulated following treatment. Mineralization assays confirmed higher alkaline phosphatase activity and Alizarin Red S staining, indicating enhanced mineral deposition. Mechanistically, L. fermentum strongly elevated p38 MAPK phosphorylation, which augments RUNX2 and Osterix interaction to regulate osteogenic gene transcription. These results demonstrate that L. fermentum may contribute to osteoblastic differentiation mainly via p38 MAPK pathway activation, supporting its potential as a resource for bone regeneration by stimulating osteogenic markers and mineralization processes.
The presence of heavy metals in coffee is a growing food safety concern, particularly in regions with high consumption, such as Qatar. This study aimed to quantify heavy metal concentrations in commercially available coffee consumed in Qatar and to assess associated dietary exposure and non-carcinogenic health risks. The concentrations of arsenic (As), cadmium (Cd), copper (Cu), cobalt (Co), chromium (Cr), lead (Pb), nickel (Ni), manganese (Mn), and zinc (Zn) were determined in coffee samples from major retail outlets, representing key origins (Ethiopia, Papua New Guinea, South America, and Yemen) and roasting levels (light, medium, and dark). Analysis was performed using microwave-assisted acid digestion followed by ICP-OES. The results demonstrated that metal concentrations varied significantly with both geographic origin and roasting degree. Manganese (Mn) was the most abundant metal, with the highest concentration observed in dark-roasted South American coffee (30.312 & micro;g/kg), followed by Papua New Guinea (23.714 & micro;g/kg) and Ethiopia (14.170 & micro;g/kg). Copper (Cu) showed consistently elevated levels across roasting conditions, while zinc (Zn) remained moderate. Toxic metals were detected at low concentrations, including Cd (0.177 & micro;g/kg) and Pb (3.829 & micro;g/kg), with Pb and Cd contributing the most to the calculated Hazard Quotients (HQs). Estimated dietary intake (EDI) and Hazard Index (HI) values based on coffee consumption indicated no significant non-carcinogenic risk (HI < 1) for typical intake levels (1-2 cups/day). However, these estimates were derived from total metal concentrations in dry coffee powder and do not account for variability in extraction during brewing. Furthermore, the prominence of Pb and Cd highlights their importance as priority contaminants because of their cumulative and bioaccumulative nature. Overall, the findings suggest that coffee consumed in Qatar represents a relatively low source of heavy metal exposure; however, continued monitoring is warranted. This study provides novel, context-specific data relevant to risk-based food safety monitoring in import-dependent systems and contributes to a better understanding of how origin and processing influence metal contamination in widely consumed beverages.
This study aimed to assess the technological suitability of D-allulose as a sucrose substitute. Two case studies were conducted: one involving binary solutions of D-allulose and water, and the other involving a strawberry confectionery topping with 50% or 100% of sucrose substituted with D-allulose. D-allulose was found to have a comparable water activity reducing-ability to D-glucose and D-fructose, with a Norrish constant of 1.98 +/- 0.12. The binary solutions behaved like Newtonian fluids, with a weaker dependence of viscosity on temperature than D-glucose or D-fructose solutions. The toppings exhibited a pseudoplastic behavior. The inclusion of D-allulose resulted in water molecules with greater mobility. These factors interfere with pectin-pectin associations, resulting in softer toppings with lower viscosity and viscoelastic moduli values. However, no significant differences in sensory attributes were detected among the three formulations tested. Consequently, D-allulose is a promising substitute for sucrose in confectionery products.
Recent research has explored using pigmented corn as an alternative to barley for brewing. This shift is expected to influence consumer perception and the overall product experience. This study conducted a Free-Word Association task to elicit associations with corn beer towards shaping drinking experience dimensions. An online questionnaire was given to 100 consumers, who wrote down four words for different types of corn beer as triggers: “red (RCB),” “blue (BCB),” “dark (DCB),” and “toasted (TCB)”. Participants ranked words by importance and provided affective evaluations. Textual and prototypical analyses were conducted. Each beer exhibits a unique representation structure; however, 13 categories were identified, grouping RCB-BCB against DCB-TCB. The cognitive and affective dimensions followed the sensory dimension. Beyond sensory interest, the first group also elicited cognitive curiosity. In contrast, the second group was shaped by the sensory dimension. Our findings highlight the innovation potential, given the positive reception of pigmented corn beers.
This study investigated the 3D printing characteristics of inks prepared using different ratios of kudzu root (Pueraria montana var. lobata (Willd.)) and carrot (Daucus carota L. subsp. sativus), combined with soybean protein isolate (SPI) and xanthan gum (XG). The results showed that inks without carrot exhibited excessive flowability, resulting in finished products that could not be formed, while inks without kudzu root produced intermittent extruded lines with poor precision. Inks with kudzu root and carrot ratios of 3:1 and 1:1 formed a uniform micro-network structure, exhibiting appropriate hardness, springiness, gumminess, viscosity, and modulus. They extruded smoothly, with finished product dimensions deviating by less than 2% from the model, demonstrating high precision. After 72 hours of storage, the deviation is less than 6%, demonstrating good stability. Therefore, optimal formulation ensures ink printability and model compatibility, laying groundwork for functional food development.
This study evaluated a sustainable strategy to enhance lettuce productivity and nutritional quality while reducing reliance on conventional fertilizers. Rosemary leaf extract (RLE; 0, 3, and 6 g/L) and nano NPK fertilizer (0, 1, and 2 g/L) were applied as foliar sprays. RLE at 3 g/L significantly increased chlorophyll, carotenoids, total phenolic content, flavonoids, and antioxidant activity in inner leaves, also phenolics in outer leaves. Nano NPK at 2 g/L improved root and leaf dry matter and enhanced stem nitrogen, along with leaf phosphorus and potassium contents. The combined treatment of 3 g/L RLE and 2 g/L nano NPK resulted in the highest overall productivity and quality, whereas higher doses and the control were less effective. This integrated strategy offers an eco-friendly and efficient option for leafy vegetable production. This integrated strategy offers a potentially efficient and resource-saving approach for leafy vegetable production, though its environmental sustainability requires further investigation.
