Plant-derived phytochemicals are vital bioactive compounds whose integrity is compromised by conventional thermal food processing. This review synthesizes advances in novel non-thermal technologies including high-pressure processing, pulsed electric fields, cold plasma, and ultrasound-assisted extraction which inactivate pathogens while markedly enhancing the retention of heat-labile antioxidants, vitamins, and pigments. Subsequent advanced drying strategies, such as spray, freeze, refractance window, and foam-mat drying minimize thermal degradation during dehydration. Furthermore, smart packaging solutions like modified atmospheres and oxygen scavengers engineer stable microenvironments to prolong phytochemical shelf life. The review’s unique contribution is its integrated cross-comparative analysis of these disparate technologies within a unified framework, quantitatively evaluating phytochemical retention gains while critically assessing optimization parameters and industrial feasibility. Despite demonstrated efficacy, significant challenges including high capital costs, scalability issues, and evolving regulations hinder widespread adoption. Overcoming these barriers through hybrid approaches and standardized protocols is essential for translating these technologies into mainstream practice, ultimately enabling the delivery of nutrient-dense, plant-based foods with superior health benefits.

This review synthesizes the emerging paradigm for phenolic compound valorization, transitioning from isolated discovery to integrated biorefinery platforms that unlock the hidden diversity within underutilized taxa, agri-food discards, and marine sources. Specifically, we critically evaluate six green extraction technologies, revealing that no single platform universally reconciles selectivity, efficiency, and scalability, thereby necessitating matrix-specific optimization and hybrid cascades. Mechanistically, the basis of phenolic bioactivity is reconceptualized, shifting from direct radical scavenging to sophisticated prooxidant signaling that activates Nrf2-mediated cytoprotection, modulates inflammatory networks via NF-κB and inflammasome pathways, and depends on gut microbial biotransformation to generate bioactive metabolites. To translate these insights into applications, advanced formulation strategies, including matrix engineering, sensory optimization, and nano-delivery systems, are essential to stabilize labile phenolics and enhance bioavailability. Collectively, this comprehensive analysis provides a cohesive framework that connects phenolic discovery, green extraction, mechanistic bioactivity, and formulation strategies to catalyze the rational design of functional foods within sustainable circular biorefineries. Finally, translating this phenolic diversity into clinically validated products will require harmonized analytical standards, robust human trials, and regulatory frameworks that accommodate novel sources while ensuring consumer safety.

The increasing reliance on pesticide use in agricultural practices, particularly in developing regions such as Tanzania, poses significant risks to food safety and public health. This study investigated the prevalence and concentration of organophosphate-based pesticide residues in commonly consumed vegetables, specifically Amaranth (Amaranthus), Chinese cabbage (Brassica rapa Pekinensis) and Sweet potato leaves (Ipomoea Batatas) cultivated in Ilala district of Dar Es Salaam City. Data on vegetable consumption were collected from 138 vegetable farmers using the 24-hour dietary recall method. The analytical methodology employed gas chromatography coupled with mass spectrometry (GC-MS). Vegetable samples were prepared through a series of extraction and purification steps. The results revealed significant variation (P < 0.05) in organophosphate residue concentrations across the different vegetable types and sampling sites. The potential health risks associated with dietary exposure to these pesticide residues were evaluated by employing deterministic approaches. The average residual concentration of profenofos in chinese cabbage was found to be 0.044 ± 0.014mg/kg, while in amaranth exhibited a higher concentration of 0.182 ± 0.056mg/kg. Notably, the concentration of diazinon in amaranth reached 0.272 ± 0.156mg/kg, indicating a significant presence of this pesticide. From this study, chlorpyrifos and marathion emerged as the predominant pesticides, significantly surpassing Maximum Residue Limits (MRLs) established by international food safety standards. The Estimated dietary intake (EDI) for chlorpyrifos was determined to be 0.004mg/kg body weight per day, with an acceptable daily intake (ADI) of 0.01mg/kg body weight per day, the resulting hazard index (HI) values for chlorpyrifos in both chinese cabbage and amaranth was >1, indicating a significant risk of adverse health effects from chronic exposure. The findings underscore a critical public health concern as consumption of these vegetables may expose consumers to harmful pesticide levels, particularly vulnerable populations such as children and agricultural workers.

Aim: This study was aimed at assessing the effect of time interval between harvesting and processing on the physical and chemical quality parameters of pre-harvest burnt sugarcane Study Design: An experimental research design was carried out that involve random selection of samples and sent to laboratory for analysis Place and Duration of Study: The study was carried out on July from 26th to 30th 2023 in Kilombero Valley located in the eastern part of Tanzania, between latitude 7 0 42'42'S and longitude 37 0 00'00'E. Methodology: The NCO 376 variety of sugarcane was used, that were cut below ground level, the tops removed, stalks tightened in bundles. The sample size was 15. each sample constituted of 30 burnt sugarcane stalks samples that were randomly collected and sent to laboratory for analysis after 24 ,72 and 120 hours of storage. On every respective storage time, the samples were scratched with knife to remove external contaminants, the stalks were then milled using two roller machines to extract juice. The juice was filled and sealed in sterilized and labelled bottles ready for laboratory analysis. The laboratory analysis data collected were coded and entered in excel sheet and analysed using Statistical Package for Social Science (SPSS) version 25. Results: The result shows the means values for pH, brix , pol, purity and weight decreased with increase in storage time whereas the means values for dextran, yeast and Leuconostoc increased with increase storage time The results revealed that purity values were satisfactory in all storage time levels as compared to SASTA standard purity values (97.0 – 98.0% ), whereas mean values for brix and pol stored for 120 hours of storage time was not satisfactory.as compared to SASTA standard values for brix ( 18 – 23%) and pol (14 – 21%) .Dextran concentration was high as compared to South African Sugar Terminals (SAST) that maximum requirement for dextran is 150 mg/kg, dextran level as the measure of microbial deterioration was high in 72 and 120 storage hours indicating microbial contamination. Conclusion: Farmers and processors should be well informed about the consequence of delayed processing burned sugarcane to avoid economic loss for farmers and processors.

The present study explores the nutritional value of different dark green leafy vegetable (DGLV) varieties from Tanzania. Carotenoids, tocopherols, minerals, and phytates were analyzed in unprocessed and differently sun-dried DGLV. HPLC analyses revealed highest concentrations of luteinzeaxanthin (20.3 mg/100 g estimated fresh weight (FW) in Manihot esculenta), beta-carotene (6.89 mg/100 g FW in Cleome gynandra) and alpha- tocopherol (12.5 mg/100 g FW in Manihot esculenta); thus 100 g of a DGLV could provide up to 116% of the recommended daily intake (RDI) for vitamin A and 168% of the RDI for vitamin E. High concentrations (per 100 g calculated FW) of iron (up to 11.1 mg in Cleomegynandra), calcium (up to 469 mg in Amaranthus viridis) and magnesium (up to 371 mg in Amaranthusgraecizans) were found; thus 100 g could contribute up to 80%, 47% and 169% of the RDI for iron, calcium, and magnesium, respectively. HPLC analyses revealed pleasantly low phytate (1.66-13.1 mg/100g FW); this resulted in low phytate-to-mineral molar ratios not exceeding the critical values of bioavailability. The differently sun-dried DGLV had similarly high concentrations of carotenoids and tocopherols compared to the unprocessed fresh DGLV (mg/ 100 g dry weight), with essentially no marked differences between simple open sun-dried and direct and indirect solar drying techniques. In conclusion, results indicate that both, fresh and sundried DGLV could make a substantial contribution to micronutrient supply, e.g. pro-vitamin A and iron in the diets of the Tanzanian population.

Aims: The aim of doing this research was to assess farmer's understanding on the impact of time interval from harvest to mill on sugarcane quality as the basic raw material for sugar production. Study Design: A cross-sectional research design was used Place and Duration of Study: The study was carried out from July to December 2023 in Kilombero Valley located in the eastern part of Tanzania, between latitude 7 0 42'42'S and longitude 37 0 00'00'E. Methodology: The study involved two districts Kilombero and Kilosa of which three wards in Kilosa district and one ward in Kilombero were selected, two villages were selected from each ward to form a total of eight villages. A purposeful sampling technique was used to select eighty farmers from 8 villages and 10 employees of Kilombero Sugar Company, forming a total of ninety respondents. A constructed closed and open questionnaire were used to collect information from respondents. The questions were constructed, translated into Swahili and pre-tested and presented to the respondents. The data collected was then coded and analyzed using the Statistical Package for Social Science (SPSS). Results: According to the findings, around 52.5% of those interviewed were aware of the 12- to 30-hour delay in cutting burnt sugarcane. The majority of farmers, around 70%, reported delays in transportation due to poor infrastructures as well as truck breakdown. The time to transport harvested sugarcane was between 12 and 72 hours. Farmers' perceptions of factors affecting sugarcane quality rated delays in processing and transportation as very important factors, delay in cutting burnt sugarcane as an important factor, and large distance and burning of sugarcane as slightly important factors affecting sugarcane quality.The impact of these series of delays, respondents explained, that affect sugarcane quality particularly sucrose losses, weight losses, and consequently affect their income Sucrose was mentioned by respondents as quality criteria for selling sugarcane. About 68.8% of the interviewed respondents, described that percentage of sucrose measured from their harvested sugarcane was between 9 and 11%, and the minority 2% obtained sucrose levels was between 12 and 14%. Conclusion: Farmers' understanding on the impact of the harvest-to-mill gap is critical, as a raw sugarcane provider, frequent training on variables influencing sugarcane quality attributes is required. The government has to place greater emphasis on authorities tasked with delivering extension services to farmers that include Agriculture officers employed by district councils, Sugar Tanzania Sugar Board, Kilombero Sugar Company, and the National Sugar Institute.

Indigenous vegetables are widely utilized due to their high nutritional profiles, easy availability, and accessibility in rural areas. The consumption of indigenous vegetables is limited by their high perishability nature which causes high post-harvest losses. Also, the presence of anti-nutritive components which tend to affect the bioavailability of micronutrients, poses a challenge in availing their full nutritional potential to consumers. This study aimed to determine the effect of boiling, fermentation, solar and sun drying (with and without blanching) on the anti-nutritive components of the leaves of Cassava (Manhot esculenta Crantz), Black jack (Bidens pilosa) and Bitter lettuce (Launaea cornuta). The raw, dried, boiled and fermented vegetables were evaluated directly after being subjected to their corresponding treatments. Total oxalate and hydrogen cyanide (HCN) were analyzed using titrimetric methods and phytate was determined using the UV spectrophotometric method. From the results, oxalic acid ranged from 180.2 ± 1.56 to 26.3 ± 2.34mg/100g, phytate ranged from 18.8 ± 1.07 to 0.7 ± 1.11mg/100g and hydrogen cyanide ranged from 357.1 ± 10.56 to 4.1 ± 2.49mg /100g across the treatments. All processing methods significantly (P<0.05) reduced hydrogen cyanide and oxalic acid content in all vegetable samples. Phytate was significantly reduced (P<0.05) after boiling and fermentation while, all drying treatments resulted in non-significant changes in phytate content. In consequence, all processing methods studied proved to be effective in the reduction of hydrogen cyanide and oxalic acid. Boiling and fermentation showed their effectiveness in the reduction of phytate. Therefore, it is recommended that these plants should be eaten boiled or fermented to increase the bioavailability of micronutrients.

Maize is a major food staple in most of the sub- Saharan African countries. Maize flour is mostly rich in carbohydrates, which provide energy to the human body. Nutritionally, maize flour is deficient in the other major diet requirements of proteins, vitamins and essential minerals. In this study, maize flour was enriched using pumpkin and soybean seed flours and the sensory qualities of the resulting composite flours were evaluated. Four formulations of maize, soy bean and pumpkin seeds flours were prepared by compositing various proportions of each ingredient. The flours were produced by grinding the seeds using a hammer mill to a particle size fine enough to go through a 1 mm sieve size. The composite flours were using to prepare stiff porridges (ugali), which is the popular format of preparation for this meal. Sensory quality of the flours and stiff porridges were evaluated. Sensory attributes evaluated for the composite flour ugali were aroma, color, texture, general appearance, smell, flavour, hardness, springiness, oiliness, taste and general acceptability. There was no significant difference in smell, appearance, texture, flavour, hardness, springiness across the formulations among the panelists. A significant difference was observed on color, oiliness, taste, appearance. The mean score was above 5 for all parameters, which is in the middle of the 9- point hedonic scale. These findings indicate that generally all the formulations were accepted. The instrumentally evaluated results using a texture analyzer indicated a significant difference in hardness, cohesiveness and springiness in the stiff porridge samples. But all samples were accepted regardless of the differences, indicating that the differences were not big enough to influence the human sensory organs.

AbstractFor ages, indigenous small fish species have been important in food and nutritional security of poor communities in low income countries. Freshwater fish, in particular fatty fish species are attracting a great attention because they are good sources of health promoting long chain omega‐3 fatty acids. Docosahexaenoic acid (DHA, C22:6n‐3), Docosapentaenoic acid (DPA, C22:5n‐3) and eicosapentaenoic acid (EPA, C20:5n‐3) are the main omega‐3 PUFAs known to confer health benefits in humans if consumed in required amounts. While nutritionally valued, omega‐3 PUFAs in fish are susceptible to oxidative damage during processing, transportation and subsequent storage. Lake Victoria sardines (Rastrineobola argentea), are rich source of chemically unstable omega‐3 fatty acids DHA, DPA and EPA. Traditionally, sardines are preserved by sun drying, deep frying and smoking. Sardine products are transported, stored and marketed at ambient temperatures. Generally, uncontrolled and higher temperatures are known to increase vulnerability of polyunsaturated fatty acids to oxidation which in turn results into loss of nutritional and sensory qualities. This study investigated changes of fat acids in sun dried, deep fried and smoked sardines during storage. Lipolysis and the progressive hydroperoxides formation were monitored by free fatty acids (FFAs) and peroxide value (PV) respectively. None volatile secondary products of lipid oxidation were measured by thiobabituric acid reactive substances (TBARS). Fatty acids were analyzed by gas chromatography with a flameionization detector (GC‐FID). Deep fried sardines maintained the lowest and apparently stable PV, TBARS and FFAs. Proportions of saturated fatty acids and polyunsaturated fatty acids decreased with time while that of monounsaturated fatty acids increased. Omega‐3 fatty acids EPA, DPA and DHA decreased with increase in storage time. In 21 days of storage, DHA was oxidized beyond detectable levels in all sardine products. Gradual increase in FFAs in sun dried sardines was suggestive of lipid hydrolysis induced by enzymes.

A study was conducted in Lake Victoria to assess the occurrence, levels and risks of indicator polychlorinated biphenyls (PCBs) in four processed Lates niloticus (L.) products (salted-sundried, trims, smoked and deep-fried). Samples extractions were done using QuEChERS method while detection and quantification of congeners was done using a GC- ECD and GC- MS. Six PCBs (CB 28, CB 52, CB 118, CB 138, CB 153 and CB 180) were detected at measurable quantities in fish products. The PCBs; CB 138, CB 153 and CB 180 dominated the loading due to their structures and high degree of chlorination. However, the mean concentration of ΣPCBs in this study were below MRL of 75 µg/kg set for fish by European Commission, implying that the fish products were safe for human consumption in regard to indicator PCBs. Similarly, indicator PCBs, CB 138, CB 153 and CB 180 were more prevalent (20 to 80%) in all fish products than other congeners. For both adults and children the cancer risks were low-to-moderate (ranging from 2.0E-04 to 3.0E-04 for adults and 2.0E-04 to 1.0E-03 for children) while the non-cancer risks were insignificant as the Hazard Indices were less than one. Key words: Polychlorinated biphenyls (PCBs), kayabo, trims, smoked products, deep-fried products, extracting solvent.

Omega-3 fatty acids are a family of polyunsaturated fatty acids (PUFAs) with beneficial health effects to humans if consumed in required amounts. Fatty fish species are known to be rich in marine-based omega-3 fatty acids, eicosapentaenoic acid (EPA, 20:5n-3), docosahexaenoic acid (DHA, C22:6n-3) and docosapentaenoic acid (DPA, C22:5n-3). Sardines (Rastrineobola argentea) from Lake Victoria are a good source of health promoting omega-3 fatty acids. Open sun drying is a common and traditional sardine processing and preservation method. Due to their chemical instability omega-3 fatty acids in sun dried sardines are prone to lipid oxidation during processing and subsequent storage. This study investigated the use of clove (Syzygium aromaticum) water extracts as natural antioxidants to protect omega-3 fatty acids against oxidative damage during storage of sun dried sardines. Lipid oxidation was assessed by peroxide value, volatile secondary oxidation products and fatty acid profiles. The antioxidant capacity of extracts was evaluated by total phenolic content, 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging and iron (Fe2+) chelating ability. Clove extracts resulted into significantly higher retention of total PUFAs, DHA, EPA and DPA at the end of 30 days storage period and lower concentrations of secondary lipid oxidation products. This is an evidence of their enhanced oxidative stability in the real food system due to presence of natural clove antioxidants.

The current study was conducted to establish the levels of organochlorine pesticides (OCPs), its degradation products, and indicatory polychlorinated biphenyls (PCBs) in water and sediments from Lake Victoria in Tanzania. Seven indicator PCBs were identified in sediments, and five were identified in water. The PCBs loading ranged from lower than the limit of detection (LOD) to 10.28 ?g kg(?1) DW and 0.95 to 2.24 ?g l(?1) in sediments and water, respectively. PCBs, CB 138 and CB 153 dominated the load, because of their chemical stability and high degree of chlorination. In addition, ten OCPs were identified in sediments, and seven OCPs were identified in water. The levels of organochlorine compounds in sediments were higher than in water samples, implying that sediments may serve as a sink for these compounds. The presence of these compounds is probably as a result of either historical use, long-range environmental transport or environmental persistence. The levels of organochlorine compounds in the lake water and sediments are below the maximum residue limit set by EU and FAO, except for aldrin and dieldrin. Based on the Threshold Effect Concentration (TEC) for freshwater ecosystems, aldrin and dieldrin are the only OCPs that seem to be a threat to the lake environment.

AbstractSmall indigenous fish species play a significant role in food and nutritional security of poor communities in developing countries. Sardines (Rastrineobola argentea) are fish species of Lake Victoria known to be a good source of health‐promoting omega‐3 fatty acids. Open sun drying is a common and traditional sardine processing and preservation method. Sun‐dried products suffer from characteristic off‐flavor due to lipid oxidation which discourage product consumption and limit diversification. This study investigated the use of clove (Syzygium aromaticum) and seaweed (Kappaphycus alvarezii) water extracts as natural antioxidants to impede lipid oxidation in sun‐dried sardines. Lipid oxidation was assessed by peroxide value, volatile secondary oxidation products, and fatty acid profiles. The antioxidant capacity of extracts was evaluated by total phenolic content, 1, 1‐diphenyl‐2‐picrylhydrazyl (DPPH) radical scavenging, and iron (Fe2+) chelating ability. Results showed that 5, 10, and 20 g/L clove extracts significantly reduced peroxidation in sun‐dried sardines by 38.7%, 54.6%, and 56%, respectively. Clove extracts resulted in higher retention of omega‐3 fatty acids and lower concentrations of secondary lipid oxidation products as opposed to seaweed counterpart. This research has demonstrated feasibility of pretreating whole, omega‐3‐rich small sardines with natural antioxidants to avert lipid oxidation during sun drying.

This study assessed the health risks of organochlorine pesticides in fish products from Lake Victoria. Nine organochlorine pesticides (α- Hexachlorocyclohexane (HCH), β- HCH, γ- HCH (Lindane), Hexachlorobenze (HCB), Dieldrin, p, pꞌ- DDE, α- endosulfan, Oxychlordane and α- chlordane) were identified at variable levels in fish products. Of the nine organochlorine pesticides which were identified, p, pꞌ- DDE (3.73µg/kg) was the highest in deep fried Nile tilapia while the lowest amount was α- HCH (0.14 µg/kg) in smoked Nile tilapia. In the smoked products, several of the organochlorine pesticides were detected at high concentrations. This is attributed to the fact that organochlorine pesticides are fat soluble and therefore found in the lipid phase of the fish during smoking. There were high levels and prevalence of p, pꞌ- DDE, α- endosulfan, HCB, Dieldrin and Lindane in deep fried Nile tilapia compared to other fish products probably due to environmental contamination. However, the levels of organochlorine pesticides in this study are below the maximum residual limits (MRLs) set by FAO/WHO for fish products indicating that the fish products were safe for human consumption and do not present health risks in terms of organochlorine pesticides residues.   Key words: Cancer risk, hazard index, Kayabo, organochlorine pesticides, trims.

The effect of mango solar drying methods (traditional and tunnel dryers) on the quality of dried mango slices was investigated by visible (VIS) and near-infrared (NIR) spectroscopy combined with the chemometric analysis methods of principal component analysis (PCA) and ANOVA-simultaneous component analysis (ASCA). Five batches of mango were investigated, each subjected to two/three different positions of three different types of dryers: electrical (reference), traditional, and tunnel dryers. The results of the visible and near-infrared spectra showed that the quality of the mango samples obtained from the electrical dryer (reference method) was the most uniform and conserved the highest content of carotenoids and chlorophyll pigments. The samples from the traditional dryer had the highest variation and content of residual water. ASCA analysis of visible and shortwave near-infrared (VIS-NIR) (including color information) showed that the batch effect was most dominant with a significance effect of 47.5%, whereas longwave near-infrared (NIR) spectra (chemistry) showed that the dryer effect was the most dominant with a significance effect of 38.3%. The factor of the fruit positions in the dryers proved not to be significant. The VIS-NIR spectrum is thus well adapted to measure the fruit maturity and the NIR spectrum has great potential to investigate and control the dryer performance. The latter clearly demonstrated that the tunnel dryer provides much more gentle and consistent drying process compared to the traditional dryer. In contrast, the samples from the traditional dryer showed chemical changes/decomposition.

ABSTRACT Freshwater fishes contain long chain omega-3 and omega-6 polyunsaturated fatty acids (PUFAs) of highest nutritional value. PUFAs in fish are susceptible to oxidative damage during processing and subsequent storage. Sardines (Rastrineobola argentea) are an important fish species of Lake Victoria, constituting 72.3% of the total landings by weight on the Tanzanian side of the lake. Fatty acid profiles and lipid oxidation status of sun-dried, deep-fried, and smoked sardines were investigated. Lipid oxidation was assessed by peroxide value, thiobarbituric acid reactive substances (TBARS), and free fatty acids. Fatty acids were analyzed by gas chromatography with flame ionization detector. The three omega-3 PUFAs: docosahexaenoic acid (C22:6n-3), docosapentaenoic acid (C22:5n-3), and eicosapentaenoic acid (C20: 5n-3) contributed 57–60, 63, and 38% of PUFAs in sun-dried, smoked, and deep-fried sardines, respectively. Lipid oxidation reactions were more pronounced in sardines dried on sand and rocks, with TBARS values 97.87 and 84.18 µmolMDA/kg, respectively. The polyene index was significantly lower (p < 0.05) in deep-fried sardines, indicating lower retention of PUFAs in the product. Lake Victoria sardines are a rich source of omega-3 PUFAs. PUFAs in sun-dried sardines are prone to oxidative damage. Smoking resulted in relatively higher retention of omega-3 fatty acids in products.

Maize is a major cereal crop in Tanzania and it is grown in diverse agro-ecological zones. Like other sub-Saharan countries, postharvest losses of maize during storage in Tanzania remain significantly high, especially for smallholder farmers. Unpredictable weather and poor postharvest practice contribute to rapid deterioration of grain and mold contamination, and subsequent production of mycotoxins. The purpose of this study was to assess the postharvest practices, awareness and knowledge of mycotoxin contamination in maize grain in three agro-ecological zones (Eastern, Central, and Northern) of Tanzania between November 2015 and February 2016. A survey using semi-structured questionnaires was administered to farmers, traders, and consumers of maize. A total of 90 people (30 from each zone) were surveyed with a response rate of was 96% (87). In addition, several samples of maize were collected and analyzed for aflatoxin, fumonisin, and Zearalenone contamination to validate the awareness and knowledge of mycotoxin contamination of maize. The result shows a high level of postharvest losses of maize mainly through insect infestation. Moreover, over 80% of the farmers, traders, and consumers of maize were unaware of mycotoxins contamination. All maize samples collected contained detected levels of mycotoxins. The maximum concentration of aflatoxins, fumonisin, and Zearalenone in maize samples was 19.20 ppb, 7.60 ppm, and 189.90 ppb respectively. Education intervention is necessary to decrease the disconnect observed between actual mycotoxin contamination and the awareness and knowledge of farmers, traders, and consumers of maize in Tanzania. Enhancing awareness and knowledge provide the opportunity to educate on post-harvest practices that reduce postharvest losses and mycotoxin of maize in Tanzania.