The present review provides a comprehensive overview of nanoemulsion preparation techniques and their impact on dairy milk and milk foam properties. It highlights high-energy methods utilising mechanical forces to produce nanoscale droplets, thus enhancing emulsion stability, and allowing precise control over droplet size. While effective for various production scales, these methods require significant energy and sophisticated equipment, with potential heat generation affecting sensitive compounds. Conversely, low-energy methods rely on thermodynamic changes, offering cost-effective solutions for heat-sensitive compounds, despite facing challenges in scalability and formulation specificity. The incorporation of nanometre-sized droplets into dairy milk significantly influences foaming behaviour and texture modulation, improving foam stability and foamability. Smaller fat globule sizes promote long-term physical stability, addressing common issues like foam destabilisation and coalescence. Understanding the interactions between milk quality, fat content, and processing conditions reveals opportunities for enhancing dairy product quality. The present review underscores the potential of nanoemulsions into optimising dairy milk properties, ultimately revolutionising dairy processing, and providing manufacturers with innovative tools to meet consumer demand for superior texture and stability in milk-based products.
Eradicating Helicobacter pylori infection has become increasingly difficult over time, mainly due to rising antibiotic resistance and unsatisfactory patient compliance. Lactobacilli, which taxonomy was revised in 2020 splitting the genus Lactobacillus into 24 genera, are frequently used as probiotics. According to the majority of recent studies, probiotics promote faster recovery of antibiotic-associated dysbacteriosis, and significantly reduce the adverse effects of eradication therapy. Some studies revealed a slight increase in H. pylori eradication. Other studies, however, showed only a transient H. pylori inhibition, suggesting that the period for testing eradication success should be extended from one to at least two months. Since most probiotics are bacteria, they may be inhibited by antibiotics to some extent. Moreover, they can participate in horizontal gene transfer, spreading antibiotic resistance. Therefore, we suggest that probiotic fungi be administered during the eradication therapy, followed by a transition to probiotic lactobacilli afterwards. Lactobacilli temporarily suppress virulent H. pylori strains, with bacteriocin production of the strains being an additional advantage. Further evaluation of synergistic or antagonistic effects of probiotic combinations is needed. New probiotics such as Pediococcus spp. and Clostridium butyricum should also be evaluated.
The infestation of stored food grains by insect pests poses an important threat to global food security and economic stability. The loss of stored food grains may be due to insect pest infestation, microbial spoilage, or inadequate storage conditions. Among these losses, insect pest infestations cause major losses in stored food commodities. Therefore, early detection of storage pests is highly important to farmers and warehouse managers/owners. Conventional detection methods such as visual/manual inspection, grain probes and insect traps, pheromones, visual lures, and Berlese funnel methods are time-consuming and destructive methods. As conventional detection requires repeated sampling and monitoring, the insect pests can be detected only after the adult emergence. At present, non-destructive methods, viz., improved and advanced techniques such as hidden infestation detectors, NIR, X-ray imaging, uric acid analysis, microwave resonators, conductive roller mills, ELISA, acoustic detection, environmental sensing, electronic-nose methods, thermal imaging, solid-phase microextraction (SPME), and machine vision are explored for their potential in enhancing the efficiency and scalability of detection systems. The advantages and limitations of each method are critically assessed, considering factors such as accuracy, cost-effectiveness, and applicability in storage environments. The present review explores various improved and advanced detection techniques employed in the monitoring of insect pests in stored food commodities.
Exogenous bioactive peptides (eBAPs) are short amino acid peptides that are released through enzymatic hydrolysis. These peptides are derived from various sources such as oysters, soybeans, eggs, and other foods. The eBAPs exhibit a range of biological activities. Recent studies have shown that eBAPs have the potential to alleviate and mitigate obesity and its associated metabolic disorders. These disorders include cardiovascular diseases, hypertension, insulin resistance, and type 2 diabetes. In the present review, we have summarised the biological activities and production of eBAPs and their physiological regulatory functions in relation to obesity and obesity-related diseases. These findings would provide new insights and encourage further in-depth research on eBAPs.
This review presents a comprehensive bibliometric analysis of advancements in antimicrobial food packaging involving carbon-based materials. By systematically examining research from January 1991 to December 2023, we highlight the evolution of studies focusing on the integration of antimicrobial agents to enhance food safety and extend product shelf life. The analysis utilises bibliometric indicators and thematic content analysis, covering key trends, publication outputs, and collaboration networks. Insights into the multidimensional research landscape reveal the pivotal role of carbon-based compounds in developing sustainable antimicrobial packaging solutions, aligning with global sustainability and public health objectives.
Post-harvest losses of tropical fruits have profound implications for food security and food safety. Hexanal has demonstrated high efficacy in reducing post-harvest losses, and extending the shelf life of temperate fruits. The protective effects of hexanal on tropical fruits are limited. The present review investigated the influence of hexanal treatment on the extension of shelf life in tropical fruits. A systematic review was conducted to collate existing data pertaining to hexanal treatment, its impact on the shelf life and safety of tropical fruits, and its potential mechanism of action. Literature was examined via electronic databases such as Google, Google Scholar, PubMed, and SCOPUS, spanning the period from 2012 to 2024. The findings revealed that hexanal application, at both pre- and post-harvest, had the potential to extend the shelf life, and enhance the safety of tropical fruits. Hexanal exhibits favourable effects on the physicochemical and microbial parameters during fruit storage. It was found that the effectiveness of hexanal treatment varies across species. To date, there is insufficient evidence that differentiates between tropical and temperate fruits in response to hexanal. It is suggested that the mode of action of hexanal in extending the shelf life is by affecting the calcium ion channel generating calcium signalling, subsequently inhibiting the expression of ripening-related genes such as phospholipase D. Hexanal implementation showed promising result for prolonging fruit shelf life. The transcriptomic and metabolomics studies provided information on how ripening is regulated, which is important for future shelf-life improvement through gene modification.
Recent advances in solar drying technology have enabled food preservation and agricultural processing of energy-friendly, clean, and sustainable developments in the rural sector of developing countries. The present review highlights the significant contributions of solar dryers in addressing energy supply challenges, and achieving the goal of sustainable development by providing affordable, reliable, sustainable, and modern energy for all. The present review discusses innovative approaches in solar drying techniques, direct, indirect, and hybrid systems with a focus on improving drying rates, efficiency, and overall effectiveness. Additionally, the mechanisms, advantages, and limitations of these technologies are analysed. Furthermore, complementary technologies like thermal energy storage, computational modelling, and smart control systems are developed to enhance the performance and reliability of solar drying methods. Emphasising automation, process optimisation, and environmental sustainability, the findings demonstrate the role of solar drying in reducing emissions. The present review aims to cover breadth and depth, serving as a good source of information for scientists, engineers, and policy makers on maximising the possibility of solar drying in providing a more sustainable and resilient future.
The presence of Pseudomonas spp. in food poses a health concern due to their ability to grow during cold storage. Pseudomonas fluorescens and P. aeruginosa are two important species that cause food spoilage and foodborne illness, respectively. P. fluorescens is responsible for food spoilage due to secretion of protease and lipase enzymes, which cause off-odours, off-flavours, and rancidity, even under refrigeration storage. P. aeruginosa is recognised as opportunistic pathogens that causes illness in infected individuals. P. aeruginosa harbours multiple virulence factors that enable it to be a successful pathogen to cause infection in humans. Both of these bacteria commonly contaminate poultry products which cause quality and safety issues. They are capable of forming biofilm in food processing environments, and exhibit multiple antibiotic resistances. The biofilm formation enables these bacteria to persist in the environments, and contaminate food if improper sanitation and handling happen. The contaminated food will have a shorter shelf life which leads to food wastage. Pathogenic P. aeruginosa that exhibits multiple antibiotic resistance will cause serious foodborne illness to infected individuals due to failure in clinical treatment. As such, controlling the growth of these bacteria in poultry is important which can be done through good hygiene practices, modified air packaging, biopreservatives, and low temperature storage. Detection of these bacteria in poultry will also help to ensure the quality and safety related to poultry. Selective agar plating is an important method to isolate Pseudomonas spp., which is important for further analysis. Molecular methods such as polymerase chain reaction (PCR) and loop-mediated isothermal amplification (LAMP) are pivotal for rapid, robust, and specific detection of the targeted bacteria.
Initially, non-degradable plastics have been employed to fulfil the demand for food packaging. However, increasing environmental concerns associated with conventional packaging materials have prompted a search for sustainable alternatives. Biodegradable polymer-based materials are emerging as significant options for packaging applications that align with the principles of sustainable development. Nevertheless, these materials frequently exhibit limitations in their properties when applied to food packaging. In response to these challenges, the development of bio-nanocomposites offers a novel approach to enhancing the properties of biodegradable materials. Incorporating nanosized fillers into biodegradable polymer matrices can facilitate the production of bio-nanocomposite food packaging. Carbon-based nanofillers have become a prominent strategy for generating nanocomposites with improved functionalities among the various methodologies. Noteworthy carbon nanomaterials, such as carbon dots, carbon nanotubes, graphene, graphene oxide, and graphitic carbon nitride have been identified as effective agents for enhancing the performance characteristics of biodegradable packaging. The present review aims to elucidate recent advancements concerning the impact of carbon-based nanomaterials on the barrier, functional, mechanical, thermal, visual, and biodegradability properties of polymers, particularly in the context of biodegradable food packaging applications, while also providing insights into future directions in this field.
Mangosteen (Garcinia mangostana L.) is widely cultivated in Southeast Asia, and generates approximately 17,712 million tonnes of pericarp (MPE) annually. However, the pericarp is often discarded as waste despite being rich in bioactive compounds. With increasing environmental concerns over the use of synthetic solvents, and rising consumer demand for natural and safe food ingredients, there is an urge to explore sustainable extraction methods for recovering natural antioxidants and antimicrobials. The present work thus aimed to investigate the antioxidant and antibacterial activities of MPE using three extraction techniques: solvent extraction (SE), microwave-assisted extraction (MAE), and ultrasound-assisted extraction (UAE), in combination with ethanol and deep eutectic solvents (DES) as green alternatives. Extracts were analysed for total phenolic content (TPC), total flavonoid content (TFC), total monomeric anthocyanin content (TMAC), and antioxidant activities via DPPH and ABTS assays. Antibacterial activity was evaluated using the disc diffusion method against selected Gram-positive (Staphylococcus aureus) and Gram-negative (Escherichia coli) bacteria. Among the methods, UAE yielded the highest TFC (694.83 mg QE/g), while DES-SE demonstrated the highest TPC (587.50 +/- 41.45 mg GAE/g) and TMAC (333.98 +/- 41.75 mg cyd-3-glu/g). Antioxidant assays revealed that ethanolic extracts exhibited stronger radical scavenging (46.4-60.5%), while DES extracts, particularly with SE, showed superior antibacterial effects against all bacteria tested, ranging from 18.5-32.50 mm, in some cases surpassing standard antibiotics. These findings highlighted the potential of combining DES with UAE and SE to enhance the recovery of bioactive compounds with both antioxidant and antibacterial properties, and support the valorisation of mangosteen pericarp as a natural ingredient in functional foods and natural preservatives, aligning with sustainable and health-conscious food production trends.
Earlier studies have shown an association between consuming ultra-processed foods (UPFs) and impaired health. The present work thus aimed to assess the consumption of UPFs by health college students using the NOVA Food Classification System. A crosssectional study (n = 180) was conducted among female Saudi students in the health colleges (aged 20.53 f 1.11 years). A self-reported questionnaire was used to validate the Food Frequency Questionnaire, and distributed online. Mean f standard deviation or frequency (percentages) were reported, and linear trend was examined for the association between UPFs consumption and nutrient intake. UPFs contributed to 47.62 f 16.53% of the total intake, followed by unprocessed or minimally processed foods (UFs), which contributed to 40.25 f 17.04%. In the adjusted models, as UPF intake increased, the intake of carbohydrates, saturated fatty acids, and added sugars increased, while the intake of proteins, monounsaturated fatty acids, polyunsaturated fatty acids, cholesterol, omega-3, and omega-6 decreased (p < 0.05). In conclusion, most student diets were composed of UPFs, followed by UFs. High UPF consumption was linked to lower diet quality, as evidenced by an unhealthy nutrient profile. Health education programs are needed to raise awareness about the health risks associated with high UPF consumption.
Unhygienic personal practices among food handlers contribute to foodborne diseases, and the risk increases due to microbial contamination on food contact surfaces, including utensils, mainly through cross-contamination. The present work assessed the compliance of 1,600 food handlers (n = 1,600) with personal hygiene standards as outlined in the Food Hygiene Regulations 2009. A cross-sectional descriptive study was conducted using a modified questionnaire and observation checklist. Additionally, the present work evaluated the microbiological quality of food-contact surfaces in the food establishments located in Northern Kuching, Southern Kuching, Samarahan 1, and Samarahan 2. The microbial assessment revealed that between 70 and 96.97% of utensils and serving tables sampled from each of the four study areas exhibited satisfactory hygiene levels (CFU/cm(2) < 80), indicating good sanitation practices. No statistically significant differences were found, indicating comparable proportions of satisfactorily hygienic utensils (p = 0.161, SD = 7.06) and serving tables (p = 0.941, SD = 5.0) across the study areas. Demographic analysis showed that most respondents from the four areas were female, predominantly aged between 19 and 25, and had educational qualifications ranging from secondary school to college or university level. The percentage of food handlers who had attended food handling courses and received typhoid vaccinations varied from 25.5 to 85.5%. In terms of compliance with personal hygiene standards, which encompassed attire as well as hygienic and unhygienic personal practices, Northern Kuching recorded the highest conformity at 90.60%, followed by Southern Kuching at 88.65%, Samarahan 2 at 84.48%, and Samarahan 1 at 62.83%. Despite these differences, no statistically significant difference was observed (p = 0.135; SD = 12.80), indicating overall comparable levels of adherence to personal hygiene standards among the four areas. The present work noted that participation in a food handling course was more closely associated with personal hygiene compliance than with demographic characteristics, such as gender or formal education level. Therefore, the present work highlighted the importance of providing food safety training to all food handlers in Sarawak as a strategy to reduce the risk of foodborne disease outbreaks in food establishments. (c) All Rights Reserved
High blood lipid levels can lead to oxidative stress and contribute to various diseases. Zingiber cassumunar, Cinnamomum burmanni, and Glycine max have been reported to possess potential antioxidant properties capable of inhibiting oxidative stress. Developing these herbs into a drinkable form offers the advantage of convenience, thereby potentially enhancing their therapeutic effects. The objective of the present work was to formulate a functional powdered beverage (FPB) containing Z. cassumunar, C. burmanni, and G. max to prevent oxidative stress in rats fed a high-fat diet. The FPB consisted of Z. cassumunar, G. max, and C. burmanni powder in a ratio of 75:23:2. The present work utilised 30 Wistar rats divided into six groups: (1) normal control (standard diet, no treatment); (2) negative control (HFD induction followed by standard diet); (3 - 5) treatment groups induced by HFD followed by FPB administration at doses of 1,000, 1,500, and 2,000 mg/kg body weight (BW); and (6) positive control (HFD induction followed by commercial smoothie drink 1 [CSD1]). HFD induction was performed for 28 d, and FPB treatment was administered from day 15 to 28, right after HFD induction which was carried out 14 d prior. At the end of the experiment, rats were sacrificed, and liver homogenates were analysed for endogenous antioxidant activity. The results showed that superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GSH-Px) activities were significantly increased in FPB-treated groups compared to the negative control (p < 0.05). FPB treatment also significantly reduced malondialdehyde (MDA) levels (p < 0.05). These findings indicated that FPB might inhibit oxidative stress in hyperlipidaemic conditions by enhancing endogenous antioxidant activity, and reducing lipid peroxidation. In conclusion, the formulation of Z. cassumunar, C. burmanni, and G. max into a functional powdered beverage demonstrated antioxidative activity and potential for preventing oxidative stress in hyperlipidaemic conditions.
A multi indicator analysis (MIA) was conducted on 19 trace elements, fats, and other components of five different seasonings (bay leaf, vanilla, jambolan, fennel, and cumin) from Guangxi, China. This study aimed to establish a comprehensive multi-index evaluation system for these seasonings to provide a strong scientific basis for the largescale development and classification of seasoning resources. The heat of combustion, ash content, thermogravimetric parameters, calcium content, trace element content, fat content, and crude fibre content were determined for each seasoning (n = 3; cv% < 3%). Gray pattern recognition (GPR), gray factor analysis (GFA), factor analysis (FA), entropy analysis (EA), and systematic cluster analysis (SCA) methods were applied to analyse the data. The results revealed that the order of combustibility was bay leaf > fennel > vanilla > cumin > jambolan, and that the order of fat content was cumin > bay leaf > jambolan > vanilla > fennel. The order of calcium content was jambolan > bay leaf > vanilla > cumin > fennel, and the ash content was highest in fennel, followed by cumin, vanilla, jambolan, and bay leaf. The entropy method was used to construct a comprehensive multiple index evaluation order on the basis of the combustion heat, fat content, combustibility, and calcium, ash, trace element, and crude fibre contents, which was determined to be fennel > jambolan > bay leaf > vanilla > curcumin. Systematic cluster analysis separated the five seasonings into three groups: fennel, bay leaf and vanilla, and jambolan and cumin. This study provides an innovative approach for the quality assessment of seasonings and provides a solid scientific basis for the extensive development of seasoning products and classification.(c) All Rights Reserved
The use of plastic-based food packaging can harm the environment, thus requiring solutions that are more environmentally friendly, such as cassava starch-based edible films. Beetroot extract has been used as an antioxidant source and an active pH-detecting agent to produce smart packaging films, so that give additional properties of functional food. The effects of modified (cross-linked acylation) and unmodified starch-based edible films have been investigated. The present work further investigated the effects of beetroot extract amounts (0, 0.25, 0.5, 0.75, and 1.0 g) and various pH levels (4, 7, and 9) on edible film properties. Three major stages were performed, including (i) cassava starch modification, (ii) edible film modification and fortification, and (iii) characterisations of mechanical and physical properties, antioxidant activity, and functional groups. The results indicated that modified cassava starch-based edible films with cross-linking acylation, where tensile strength ranged from 1.37 to 1.9 MPa and elongation ranged from 70 to 92%, were better than edible films made from unmodified starch, where tensile strength ranged from 0.16 to 0.59 MPa and elongation ranged from 11.30 to 15%. The modified cassava starch-based edible films were more compact and homogeneous. Moreover, the addition of beetroot extract changed the film colour due to antioxidative activity up to 57%. The present work demonstrated an important first step in the development of smart edible films to enhance their usefulness for preserving and monitoring food quality.
In the present work, the differences in bioactive compounds, phenolic constituents, and mineral quantities of sour orange seeds, which are by-products of citrus industries, were investigated by sonicating them in NaOH, lye, and water,. The total phenolic and flavonoid contents of sour orange seeds sonicated in NaOH, lye, and water were between 43.70 mg GAE/100 g (lye) and 94.85 mg GAE/100 g (control), and between 50.43 mg/100 g (NaOH) and 144.943 mg/100 g (control), respectively. Antioxidant activities of the control (untreated) and treated sour orange seeds were between 3.39 mmol/kg (control) and 5.95 mmol/kg (water). Sonication agents had significant effects on the total phenolic compounds of sour orange seeds. Kaempferol and quercetin amounts of the sour orange seeds were between 20.96 mg/100 g (water) and 30.18 mg/100 g (NaOH), and between 2.81 mg/100 g (control) and 7.67 mg/100 g (NaOH), respectively. P and K amounts of the control and treated sour orange seeds were between 885 mg/kg (water) and 4,235 mg/kg (control), and between 372 mg/kg (water) and 6,012 mg/kg (control), respectively. The highest microelements detected in the samples were Fe, Zn, and B, in decreasing order. (c) All Rights Reserved
Natural non-wheat alternatives can improve the nutritional and health properties of baked foods during dough fermentation. However, the effects of carob on these parameters are unclear. Therefore, the present work aimed to comparatively examine the effects of carob and wheat flours on the nutritional, health, and pre-bake rheological properties of spontaneously fermented sourdough. Five sourdough compositions (SC1 with 100% carob flour; SC2 with 75% carob flour; SC3 with 50% carob flour; SC4 with 25% carob flour; and SC5 with 100% wheat flour) were prepared and fermented for 5 d at 30 degrees C. The pH, temperature, titratable acidity (TTA), phytic acid content (PAC), levels of vitamins B1, B2, B3, and B6, phenolic (TPC) and flavonoid (TFC) contents, antioxidant capacity (AC), and identification of lactic acid bacteria (16S rRNA sequencing) were evaluated. Additionally, the effect of fermented dough on the viability of human L929 fibroblast and HCT-116 colon cancer cell lines was examined using in vitro cytotoxicity (MTS) assay. Besides, the pre-baking farinograph and extensograph indices of flours were evaluated. Compared with wheat and wheat-carob blends, SC1 with 100% carob flour exhibited a pH of 4.2 at 21.8 degrees C, lower TTA (2.1-fold) and PAC (3.4-fold), and higher B-group vitamin (1.9-fold), TPC and TFC (4-fold), and AC (1.2-fold) levels. Lactiplantibacillus plantarum was the predominant species in sourdoughs. The cytotoxicity assay demonstrated that sourdoughs exerted cytotoxic effects on HCT-116 cells (p < 0.05) but not on L929 cells. The addition of carob flour (5, 10, and 15%) increased the water adsorption, dough development, stability time, resistance to extension, and ratio number, but decreased energy and extensibility. Thus, carob flour can be used as a non-wheat ingredient in spontaneously fermented sourdough for preparing baked goods due to its high nutritional and health values. However, further studies are needed to understand the biochemical function of sourdough prepared with carob flour, and to validate the final product. (c) All Rights Reserved
String-harvest tomatoes stored with the stem intact are considered to have a longer shelf life than tomatoes picked off the vine, and stored individually. However, the specific preservation mechanism and the effect of the stem on the formation of flavour substances during storage remain unclear. In the present work, metabolomics was used to determine the volatile compounds of tomatoes harvested in bunches with (LC1) and without (LC2) stems during refrigerated storage. After six days of storage, the composition and concentration of volatile compounds in the LC1 and LC2 groups were significantly different from those in the control group (frozen and preserved in liquid nitrogen before refrigerated storage). Comparing to CK group, the contents of methyl dodecanoate, ethyl dodecanoate, phellandrene, limonene, and dodecanoic acid, which are related to floral, fruity, cool mint, lemon, and sweet aroma, respectively, significantly decreased, whereas substances with foul or pungent odours, such as isobutyronitrile and phenol, significantly increased in the LC1 group. In the LC2 group, ester aromatics-such as dodecanoic acid methyl ester and dodecanoic acid ethyl ester-significantly decreased, along with benzenoids including phenol-2-nitro and phenol-2-methoxy, compared to the CK group. The concentrations of alkane volatiles were higher in LC2 than in the tomatoes with stems (LC1). These results suggested that regardless of whether the tomatoes had stems or not, the ester volatiles decreased during storage, whereas the alkane volatiles in tomatoes without stems increased compared to those with stems.
Inherently, egg whites are known for their antioxidant properties due to the presence of various proteins, peptides, phenolic compounds, and flavonoids. Further, the antioxidant properties of egg whites are believed to be enhanced by the hydrolysis of proteases, which produces various antioxidant peptides. While numerous studies have explored the production of antioxidant peptides through the hydrolysis of egg white proteins using commercially available proteases, none have employed natural proteases derived from pineapple extract, particularly on egg whites from Indonesian poultry species. Therefore, the present work aimed to assess the antioxidant activity of egg whites from two Indonesian poultry species: Kampung chicken (KC) and Alabio duck (AD), following the addition of pineapple extract. Results revealed that the Haugh units of KC and AD were significantly different, accompanied by differences in their protein concentrations, with AD having a higher protein concentration than KC. Hydrolysis of KC and AD with bromelain-containing pineapple extracts at 0, 0.5, and 1% concentrations increased protein concentration and flavonoid content of the hydrolysates. This pattern was observed in both KC and AD, with varying magnitudes. Antioxidant activity was evaluated using the DPPH (2,2-diphenyl-1-picrylhydrazyl) assay, which demonstrated that both KC and AD effectively reduced DPPH activity, with IC50 values of 433.47 mu g/mL (AD) and 504.82 mu g/mL (KC). These findings suggested that the hydrolysis of egg whites with pineapple extract significantly enhanced the antioxidant potential of the eggs. (c) All Rights Reserved
The present work investigated the ability of freeze-dried and ultrasonicated methanolic F. indica extracts to stabilise raw sunflower oil (SFO) compared to butylated hydroxyanisole (BHA). The DPPH activities of the extracts were measured up to 100 degrees C for thermal stability analysis. The total antioxidant power (TAP) assay was used to estimate the antioxidant potential of the extracts. Phytochemical characterisation was performed using ultra-high-performance liquid chromatography-quadrupole time of the plant extract at 600 mg/kg SFO and stored at 30, 40, and 50 degrees C. The peroxide value (PV, in meq O2/kg) was measured as an oxidative stability parameter to apply the Arrhenius kinetic equation to calculate the activation energy (Ea, in KJ/mol), shelf life (weeks), and reaction rate constant (K). The thermal stability results showed considerable retention of antioxidant activity at 100 degrees C. The reaction for PV formation followed zero-order kinetics, as shown by the regression coefficient (R2) values, with a direct relationship between peroxide formation and temperature. The blank SFO exhibited an Ea value of 62.04 KJ/mol, which was less than the 102.4 KJ/mol observed for SFO enriched with F. indica extract. The K values for blank SFO and extract-enriched SFO were 1.34 and 0.0083 week-1, respectively. Kinetic model-based calculations predicted a shelf life of 6.77 weeks for blank SFO. The shelf life of SFO enriched with F. indica extract at 600 mg/kg was 109.39 weeks, significantly higher than that of the blank. The improved oxidative stability was due to the antioxidant potential of the F. indica extract. The antioxidant capacity was confirmed using the TAP assay, and metabolite profiling revealed the presence of apigenin derivatives, gallic acid, corilagin, kaempferol, isorhamnetin, and ellagic acid. These findings suggested that F. indica could be a promising natural antioxidant candidate for the edible oil industry.
