Garlic is a vegetable from the Allium genus that has been valued for its medicinal properties since ancient times. Today, alongside traditional white garlic, increasing attention is being given to black garlic (produced through the thermal processing of white garlic at a specific temperature and relative humidity), a food with equally beneficial properties and rich nutritional value that is associated with numerous health benefits and a valuable nutritional composition. During the thermal processing of garlic, valuable by-products are formed, characterized by a high content of phenolic compounds, which are known for their exceptional biological properties, particularly their antioxidant and antimicrobial activity. The aim of this research was to determine and compare the chemical composition and biological potential of extracts from white and black garlic by-products. Extracts were prepared using microwave-assisted extraction (MAE) and ultrasound-assisted extraction (UAE). The total phenolic content (TPC) of the extracts was determined using the Folin-Ciocalteu method, while specific phenolic compounds were identified using the HPLC method. The antioxidant potential was evaluated using FRAP, ORAC, and DPPH methods, and the antimicrobial activity was assessed by determining minimal inhibitory and bactericidal concentration. The results indicate a high TPC, with rutin identified as the dominant flavonoid, and a good biological potential for all tested extracts. Extracts from black and white garlic by-products exhibited similar antimicrobial activity against all tested microorganisms, with better activity observed against Gram-positive species, particularly Listeria monocytogenes. The extract from white garlic by-products obtained through microwave-assisted extraction demonstrated the highest antioxidant activity as measured by the DPPH (43.38%) and ORAC (39.02 mM TE/L) methods, along with the highest total phenolic content (60.10 mg GAE/g), indicating its exceptional potential for application in the food industry as a natural alternative to synthetic additives.
Pastures in the Mediterranean region are vital for sustaining local agriculture and preserving biodiversity. When well-managed, these pastures enhance soil structure and fertility, reduce erosion, and improve water retention. These functions are especially critical in a climate marked by hot, dry summers and mild, wet winters. Moreover, these systems play a key role in carbon sequestration, contributing significantly to climate change mitigation. Mediterranean pastures also support the conservation of endemic plant species and provide essential habitats for a variety of wildlife. Quinta do Freixo (Algarve, Portugal) with an area around 800 hectares, is dedicated to sustainable agriculture and promotes ecological, economic and social sustainability. In addition to organic agriculture production, the farm also produces value-added food products and offers rural tourism experiences. On this farm, a dense shrubland of rockrose (Cistus ladanifer L.) is converted into pastures using a holistic method that includes mechanical cutting of the shrubs, spreading hay and grazing with Campaniça sheep under a regenerative rotational grazing (RRG) system. As a part of the project named “Revitalgarve: Revitalization of rural areas” (PRR-C05-i03-I-000237), these restored pastures are regularly monitored. Assessments included measurements of dry matter production and floristic composition. In addition, both the pastures and Cistus ladanifer shrublands were evaluated for the nutritional value and mineral composition of their foliage material. This approach has contributed to the development of species-rich pastures, rich in legumes and grasses and characterized by high protein content, excellent digestibility, and a well-balanced mineral composition. Although Cistus ladanifer had a relatively lower nutritional value due to its lower protein content and digestibility, the analysis showed that its aerial parts can serve as a supplementary feed resource, especially in periods of forage scarcity, contributing to overall feed availability in extensive grazing systems.The control of shrublands through this practice maintains biodiversity and reduces the risk of wildfires by effectively managing fuel loads.
Moisture adsorption isotherms and monolayer capacity of freeze-dried fruit pulp powders of four mango varieties (Keitt, Kent, Palmer and Local), cultivated in Ghana, were w) range of 0.3 and 0.8, using the standard static gravimetric method. The sensory profile was also determined by Principal Component Analysis (PCA). The mango pulp powders' sorption characteristics followed type III (J-shaped) isotherm and the curves suggested storage conditions of less than 60% relative humidity as appropriate. The experimental equilibrium moisture content (EMC) data were fitted to the GAB model using non-linear regression analysis to evaluate the monolayer capacity and the results revealed that there were differences among the varieties with the highest observed in Kent variety. Sensory profile of the reconstituted powders of the mango varieties showed that Palmer variety was vividly associated with yellow colour, sweet taste, sweet after-taste and aroma characteristic of fresh Palmer mango fruit, which makes it more likely to be accepted by consumers.
Lemon essential oil is widely used in both commercial and domestic products. It consists of a mixture of volatile, liposoluble compounds responsible for its characteristic fragrance and bioactive properties, including antimicrobial, anti-inflammatory and antioxidant activities. The importance of lemon essential oil is even more significant when considering the increasing interest in natural products that promote human health. In this study, domestically grown lemons were used. The essential oil was extracted from the peel using the hydrodistillation method, an environmentally friendly process. The composition of the resulting essential oil was analysed using gas chromatography coupled with mass spectrometry (GC-MS). The analysis revealed that d-limonene, β-pinene, and γ-terpinene are the predominant components found in lemon essential oil. The antimicrobial activity of the essential oil was tested and found to be effective against Staphylococcus aureus. Molecular docking analysis revealed that all three principal compounds were able to bind to the DNA gyrase enzyme, with d-limonene exhibiting the lowest binding energy. The essential oil also exhibited significant DPPH radical scavenging activity, highlighting its antioxidant potential. The results indicate that both concentration and incubation time affect the antioxidant capacity of the essential oil.
As a widely consumed staple, bread serves as an excellent vehicle for incorporating plant-based ingredients with demonstrated health-promoting properties. This study evaluated the total phenolic content, antioxidant activity, mineral composition, sensory properties, and nutrient contribution of wheat bread enriched with 0%, 5%, 10%, and 15% purslane powder. Mineral content was determined using ICP-AES, phenolic compounds using the Folin-Ciocalteu method, and antioxidant activity through the DPPH assay. Sensory evaluation was conducted using a five-point hedonic scale. Results showed that PO-enriched breads had significantly higher levels of phenolic compounds, antioxidant activity, and mineral content compared to the control (p < 0.05), with the 15% PO formulation exhibiting the highest values. Fortification enhanced the daily intake of key minerals such as iron, magnesium, manganese, and copper. Sensory analysis revealed significant differences in consumer acceptance breads with 10% and 15% PO received lower scores than the control and 5% PO, although all samples remained acceptable (overall liking score >3). Correlation and principal component analysis (PCA) demonstrated strong associations between polyphenol content, antioxidant activity, and mineral levels. The 5% PO formulation emerged as the most balanced option, offering improved nutritional value while maintaining acceptable sensory qualities. This study highlights the potential of PO as a functional ingredient to enhance the nutritional and antioxidant properties of bread, with 5% enrichment offering the best compromise between health benefits and consumer preference.
Energy drinks (EDs) have gained widespread popularity among young adults, yet their consumption carries potentially harmful health risks, including cardiovascular and neurological risks. This comparative study examines energy drink (EDs) consumption among 690 university students from Croatia (n=370) and India (n=323), focusing on cross-cultural and gender differences. Croatian students consumed EDs more frequently (95.1% of males vs. 87.1% in India) and started earlier (58.8% of Croatian males before age 15 vs. 23.9% Indian males). Mixing EDs with alcohol was far more common in Croatia (74% vs. 13%). Indian students showed stronger gender gaps: 87.1% of males vs. 67.9% of females had tried EDs, and males were significantly more informed (44% vs. 21%). Croatian females were more cautious, with 88.8% supporting a ban for minors, compared to 65.7% of Croatian males. Despite higher awareness, Croatian students reported more frequent side effects (e.g. rapid heartbeat in 32.8% of females). The findings emphasize the need for culturally and gender-sensitive health education and regulatory policies.
The objective of this study was to investigate whether the essential oil of Thymus tosevii Vel. subsp. tosevii var. Degenii (Lamiaceae), a species endemic to Pelister, Baba Mountain (Bitola, Macedonia), exhibits specific antibacterial properties against Escherichia coli, Salmonella enteritidis, and Bacillus subtilis. The essential oil was extracted from the aerial parts during its flowering phase via hydro-distillation, using the Unger apparatus. Antibacterial activity of the oil was evaluated using a disc diffusion method. The essential oil of Thymus tosevii Vel. subsp. tosevii var. degenii (thyme) exhibited varying antimicrobial effects, which depended on both the concentration of the essential oil and the specific microorganism tested. Salmonella enteritidis and Escherichia coli were the most susceptible, while Bacillus subtilis showed moderate sensitivity. Natural substances, including plant-derived essential oils, can enhance food safety and quality by inhibiting microbial growth, thereby extending shelf life and preventing spoilage.
Laurel (Laurus nobilis L.) is an evergreen shrub or tree from the Lauraceae family. It is most commonly used as a spice. Laurel leaves contain essential oil, bitter substances and tannins. It has a very aromatic, slightly spicy, astringent and bitter taste. It is also often used as a preservative. However, in addition to having numerous advantages, the presence of heavy metals, even in low concentrations, can be toxic and cause numerous diseases. The aim of this work was to determine the content of micro- and macro- elements in laurel samples from the Herzegovina region. The content of metals in soil samples from which laurel was collected was also determined. The samples were prepared by wet digestion. The content of micro- and macro- elements was determined by inductively coupled plasma optical emission spectrometry (ICP-OES). According to the results, calcium exhibited the highest concentration among the macroelements (9055.59±24.71 mg/kg), whereas sodium exhibited the lowest (259.96±1.25 mg/kg). The measured content of heavy metals is below the detection limit in laurel, and in soil samples it does not exceed the maximum allowed values.
Vacuum packaging combined with low storage temperatures is an effective technique for extending the shelf life of fishery products. Ready-to-cook (RTC) fish sausages from marine fish (tuna, mackerel, and croaker) were produced by optimizing ingredients and processing conditions. Shelf life was assessed by analysing moisture, pH, free fatty acid (FFA), thiobarbituric acid reactive substances (TBARS), and aerobic plate count (APC) at monthly intervals during frozen storage under packaging in a multilayer plastic pouch. The protein content of fish sausages was 10.92-13.44%, with the highest protein found in tuna sausage and the lowest in mackerel sausage. Croaker sausage was the lightest in comparison to the tuna and the mackerel sausages. The hardness value of mackerel sausage was higher than that of tuna and croaker sausages. The moisture content ranged from 57.23-58.99%, where with the highest value found in a croaker sausage and the lowest in a tuna sausage. Significantly (p<0.05) lower moisture content was observed in the vacuum pack sample, particularly in the mackerel, compared to the control sample during the storage period. During the frozen storage period, almost all samples showed a decreasing trend in pH and an increasing trend in moisture, FFA, TBARS, and APC levels. No significant differences (p>0.05) were observed in FFA values between the air-packed and vacuum-packed samples during the frozen storage period. However, moisture, pH, FFA, and TBARS values were within the acceptable limits during the frozen storage period. The APC exceeded the acceptable limit (7 log CFU/g), at approximately 6 months for air-packed and 7 months for vacuum-packed tuna sausage; 5 months for air-packed and 7 months for vacuum-packed mackerel sausage, and 4 months for air-packed and 6 months for vacuum-packed croaker sausage. Vacuum packaging showed slightly better results compared to air packaging in extending shelf life, which could be utilised by small-scale entrepreneurs for fish sausage production.
Red clover (Trifolium pratense L.) is a widely used forage crop rich in isoflavones, bioactive compounds with diverse healthprotective effects. In legumes, isoflavones occur in various chemical forms, but their health benefits are most pronounced in their free forms—aglycones. Although different extraction parametres (temperature, pH, sample-tosolvent ratio) can influence the efficiency of isoflavone extraction, this study specifically examined the effect of different HCl concentrations (2M, 4M, and 6M), with and without evaporation of the extract to dryness, on the hydrolysis of glycoside isoflavones into aglycones. The leaves and the whole plant of red clover were used as samples. High- Performance Liquid Chromatography (HPLC) was used for the identification and quantification of the isoflavones. The results revealed significant variations in isoflavone content among different plant parts. Red clover leaves had the highest total isoflavone content, with formononetin (3.739 mg/g DM) and biochanin A (2.484 mg/g DM) as the dominant compounds, whereas whole-plant extracts contained a higher content of daidzein (0.440 mg/g DM) and genistein (0.170 mg/g DM) compared to the leaves. Regarding the extraction method, the highest total isoflavone concentration (6.556 mg/g DM) was obtained from leaf extracts that were evaporated to dryness after hydrolysis with 2M HCl.
Lipid oxidation is a major factor in food quality deterioration, leading to reduced nutritional value, off-flavours, and shorter shelf life, and is one of the major challenges facing the food industry worldwide. The production and use of natural antioxidants recovered from food by-products that have a high ability to inhibit lipid oxidation could have profound effects on improving food quality. These by-products, which are rich in bioactive compounds such as polyphenols, flavonoids, carotenoids, and tocopherols, play an important role in scavenging free radicals, chelating metal ions, and delaying the formation of peroxides. This review explores the potential of natural antioxidants derived from fruit peels, vegetable pomace, cereal bran, dairy by-products, and seafood residues in enhancing oxidative stability in various food systems, including oils, meats, and dairy products, and provides a comprehensive understanding of the potential of antioxidants recovered from food by-products in preventing lipid oxidation. However, there are serious obstacles, such as improving budget-friendly extraction techniques for the production and use of natural antioxidants extracted from lipid oxidation inhibitor by-products. Future research tackling these difficulties could open up suitable ways to utilize the complete capacity of natural antioxidants in industrial utilizations and sustainable food systems.
This study investigated the "Zitna" variety of rapeseed seeds (Brassica napus L.) cultivated in Algeria and their by-product cakes used for animal feed after cold extraction. Physicochemical parameters, mineral profile, phenolic compounds (extracted with acetone, methanol, ethanol, and water), and antioxidant activity by DPPH free radical scavenging were analysed. The methanolic extract of the Zitna variety were analysed using HPLC. The results showed minor differences in physicochemical composition. The protein content was 3.79 ± 0.01 mg/mL in the seeds and 4.92 ± 0.04 mg/mL in the cakes, reflecting an increased protein concentration in the by-products due to the extraction process. Mineral concentrations were determined using the flame atomic absorption spectroscopy (FAAS) technique, which revealed that cakes had higher levels of essential minerals than the seeds and the most abundant element was potassium (K) with a concentration (27.2 ± 0.8 mg/L). The highest total phenolic content (TPC) was observed in acetone extracts, with seeds having 67.7 ± 4.3 mg GAE/g and cakes 61.3 ± 1.1 mg GAE/g. Methanol extracts showed the highest total flavonoid content (TFC), with seeds containing 23.5 ± 0.6 mg QE/g and cakes 18.5 ± 0.6 mg QE/g. Antioxidant activity, measured by IC50 values, was higher in seeds compared to cakes, with acetone extracts having IC50 values of 6.5 mg/mL for seeds and 14.2 mg/mL for cakes. The negative correlations were detected between IC50 and phenolic contents in seeds (-0.98; -0.97) and cakes (-0.98; -0.990) respectively. The chromatogram of the 'Zitna' rapeseed extract showed that sinapic acid is the major compound, with antioxidant activity enhanced by the novel discovery of gossypin, a flavonoid with antioxidant and anti-inflammatory properties. These findings demonstrate that cold-pressed extraction of Algerian rapeseed seeds preserves and concentrates valuable nutritional and antioxidant properties in the by-products, making them suitable for various industrial applications.
Commercial juice processing generates a wide range of citrus byproducts including Citrus reticulata pomace. Citrus reticulata pomace consists primarily of pectin, cellulose, hemicellulose, and simple sugars. The essential oil present in small amounts contributes to the characteristic citrus aroma. In this research, volatile and semi-volatiles were extracted from citrus pomace (byproduct of mandarin juice production and then encapsulated using a freeze-drying technique. The main goal was to evaluate the efficiency of different coatings such as gum arabic, maltodextrin, and carboxymethylcellulose, to encapsulate citrus aroma. To confirm encapsulation, the microcapsules were disrupted in water. In disrupted microcapsules, a total of 17 monoterpenes, 13 sesquiterpenes, and 15 other compounds were identified, while on the surface of microcapsules, only up to 7 compounds were identified. From 46 aroma compounds identified in disrupted microcapsules, the most abundant ones were limonene, linalool, and α-terpineol.
Protein diets play a critical role in regulating energy intake and metabolism, which influences the glycemic response of the body to carbohydrates by lowering insulin activity and reducing fat deposition in adipose tissue. This study aimed to determine the effects of enriching the sorghum-wheat bun diet with snail meat powder on blood glucose and glycemic responses in healthy rats. Buns were prepared by replacing portions of the composite sorghum-wheat flour with 5%, 10%, 15%, 20%, and 25% snail meat powder (SMP). Postprandial blood glucose responses were monitored by sampling blood from the tail tips of healthy male Sprague-Dawley rats at intervals of 0, 15, 30, 45, 60, 90, and 120 minutes, using a glucose testing device. The glycemic index (GI) for each diet was determined by calculating the incremental area under the blood glucose response curve over two hours. The glycemic load (GL) was then calculated by multiplying the glycemic index percentage by the total grams of carbohydrates in the diets consumed. Enriching at 25% with SMP significantly reduced the total area under the curve for blood glucose responses, lowered the dietary glycemic index from 79 to 58, and decreased the glycemic load from a high of 26 to an intermediate level of 17. Sorghum-wheat buns enriched with SMP have the potential to reduce protein deficiencies, address hidden hunger, regulate blood glucose responses, and enhance blood glucose control in healthy rats. Diets that promote stable, low blood glucose levels provide benefits in regulating metabolic responses.
The search for alternative fuels led to the development of biodiesel research. However, in order for biodiesel to meet the prescribed standards, it must first fulfil the proportion of fatty acid methyl esters (FAME) in its composition. Among several possible methods for the determination of FAME, the standard prescribes the use of gas chromatography (GC). The aim of this study was to provide an overview of the international literature dealing with this topic over the last five years. To achieve this goal, a search of the Web of Science database (WoS) was carried out, followed by a bibliometric analysis in the VOSviewer software. The analysis included 99 studies published over the last five years. The main authors, countries, institutions, journals and keywords were identified to highlight important contributions in the field. The scientific mapping revealed collaborative networks and research focus areas such as analysis, catalysts, conversion, yield, biomass, but also biodiesel production itself. The review showed that this research is carried out by scientists from different scientific categories linked by this highly topical issue in total link strength of 273.
Banana pseudostem is a potentially rich source of phytochemicals, which include phenolics and flavonoids which possess functional properties such as antioxidant and anti-diabetic activities. However, these bioactive compounds are less stable within the food matrix and their extract may impart undesirable sensory attributes. Encapsulation of the extract presents a viable solution to these shortcomings. This study aimed to encapsulate thee banana pseudostem extract from the Palayamkodan variety using alginate-based wall material. Additionally, the research involved developing an enriched beverage incorporating the encapsulated extract. Developing an enriched beverage with the encapsulated pseudostem extract offers consumers a convenient and nutritious option. The encapsulation process was performed using high-speed homogenizer with sodium alginate as the wall material. The ethanolic extract of banana pseudostem and its encapsulated form exhibited a total phenolic content of 10.62±0.21 mg GAE/g of extract and 2.97±0.09 mg GAE/100 mL, respectively. Both the extract and its encapsulated form demonstrated significant antioxidant activity, as measured by DPPH radical scavenging assay. The in vitro anti-diabetic activity was determined by α-amylase inhibition assay revealing that both the extract, and the encapsulated form exhibited strong activity. The encapsulated extract was incorporated into spiced buttermilk for developing the enriched beverage. A storage study of the enriched butter milk, packaged in bottles and stored under refrigerated conditions (4±2 °C) indicated that the product remains acceptable for over 10 days, maintaining favourable scores across various sensory attributes. From the current investigation, it can be concluded that developing enriched buttermilk with the encapsulated banana pseudostem extract is feasible, providing good antioxidant and anti-diabetic activity.
This study aimed to produce nutrient-rich complementary flours with low bulk density and viscosity from sorghum and soybean using malting and fermentation. Eight samples were prepared: four sorghum flours (unmalted, malted, fermented, and malted-fermented) and four soybean flours (unmalted, malted, fermented, and malted-fermented). The sorghum and soybean flours were then blended in a 70:30 ratio. The results demonstrated that malting, fermentation, and the combination of these processes reduced the bulk density (0.60-0.77 g/mL) of the flour samples. The peak viscosity of the samples ranged from 18.31 to 98.50 RVU; malting reduced the peak viscosity of the flours while fermentation and the combination of the two processes increased it. Protein (6.24 to 16.22%), total ash (1.07 to 5.34%), crude fat (3.07 to 11.20%), and energy value (377.77 to 405.96 kcal/100 g) increased with malting and the addition of soybean flour. The study concluded that using malted-fermented sorghum and soybean in complementary food formulations could alleviate protein and energy malnutrition, thereby reducing the infant mortality rate.
This study examined if the direct consumption of fruit juices from the juice packs, at intervals and irrespective of storage conditions between the consumption, could predispose fruit juices to bacterial contamination and consumers to health risks. The test group consumed either orange or red grape juices directly from the juice pack at 3-h intervals for a 6-h drinking regime, while storing the juices at ambient conditions or 4 °C. Control juice had no direct contact with the consumer’s mouth. Total bacterial counts (TBC) in the juices consumed directly from the packs and stored at ambient temperature were higher than TBC observed in the juice samples of one consumer. The 16S rRNA sequencing analysis of selected isolates revealed potentially pathogenic bacteria sharing similarities with Bacillus amyloliquefaciens, B. atrophaeus, B. cereus, B. subtilis, and B. tequilensis. Some of the identified strains exhibited amylase and hemolytic potentials in vitro, while eae gene, coding for adherence factors mostly in Escherichia coli, was detected in one strain of B. amyloliquefaciens in this study. Consumers are advised to pour juices into pre-washed cups before the consumption, and to store leftovers at 4 °C or even lower.
The COVID-19 pandemic has not only had an enormous impact on human health but has also led to sudden changes in lifestyle due to physical distance and isolation at home, with social and economic consequences, and has disrupted every aspect of people’s everyday life. With the spread of the virus to certain geographical regions, households' behaviour under its influence has changed significantly. For example, a pandemic proclamation has dramatically increased the purchase of food in households' attempts to store their supplies as well as paying more attention to food hygiene than before. As most countries in the world were closed, almost all food was consumed in households. The aim of this study was to answer the food safety question: Has COVID-19 lockdown changed consumer behaviour with food handling and food waste? Based on the results of an online survey of 1024 Croatian consumers on their behaviour when buying, preparing, and throwing food during lockdown, it can be concluded that COVID-19 lockdown positively influenced food households' behaviour since food waste during lockdown has been reduced. Most of the respondents stated that they threw away less than 10% of the food during the lockdown than they normally waste. They tended not to waste food and took measures to prevent it from happening. They only wasted food that was spoiled. When wasting food, respondents pointed out that they felt terrible, because they thought that all food should be used, especially in times of uncertainty caused by lockdown. Moreover, they did not overeat and gain weight, but rather waste excess food.
Rose hip ( Rosa canina L.), gilaburu ( Viburnum opulus L.), barberry ( Berberis vulgaris L.) and black barberry ( Berberis integerrima L.) are important endemic plants of Turkiye. This study determined the bioactive components, including total phenolic content, flavonoid compounds, and anthocyanin amounts. Antioxidant activity values of Rosa canina L., Viburnum opulus L., Berberis vulgaris L. and Berberis integerrima L. fruits grown in Türkiye were also evaluated after different extractions. According to the results, the highest total phenolic content was determined in the methanol extract of Berberis integerrima L.fruit as 3544.84 (mg GAE/100 g DM). The order of the total amount of phenolic substance for all three solvent extraction systems, from the highest to the lowest, was determined as: Berberis integerrima L. >Viburnum opulus L. >Berberis vulgaris L. >Rose canina L. In terms of total flavonoids, Berberis integerrima L. fruit extracted with methanol had the highest value of 2098.88 (mg CE/100 g). The order of total amount of flavonoid substance for all three solvent extraction systems, from the highest to the lowest, was determined as Berberis integerrima L. > Viburnum opulus L. > Berberis vulgaris L. > Rose canina was detected. The highest amount of Trolox equivalent (DPPH)(ABTS+) was determined as 2.95-3.30 (mM Trolox/100 g DM) in Berberis integerrima L. extracted with methanol. The highest total amount of anthocyanins found in the extracts was obtained for Berberis integerrima L . The highest amounts of vitamin C extracted with ethanol, methanol and water was determined for Berberis integerrima L.24.60; 33.22; 29.22 (mg/ 100 g), respectively. The highest value for CD, CI and T was obtained for Berberis integerrima L. extracted with methanol. The highest score for % R, %Y and % B was obtained for Berberis vulgaris L. exacted with water, for Berberis integerrima L. extracted with ethanol and Berberis integerrima L. extracted with water, respectively. The results demonstrated that the extraction solvent has a critical importance for the releasing of bioactive compounds for each used materials.
