European Journal of Nutrition & Food Safety

Application of Extrusion Technology in Food Processing: A Review

Priyam Hazarika — 2026-07-08

Extrusion technology is a high-temperature short-time processing approach used to transform starchy and proteinaceous food materials into structured products through controlled pressure, temperature, moisture and mechanical shear. This review examines the operational principles of food extrusion and describes the main processing systems, including hot and cold extrusion and single-screw and twin-screw extruders. It also outlines the major mechanical components of an extruder, from pre-conditioning and feeding systems to the die and cutting mechanism, and summarises the key pre- and post-extrusion steps involved in product development. The review further discusses the physical and functional changes that occur during extrusion, including colour development, expansion, water hydration, hardness, starch gelatinisation, protein denaturation, lipid modification, dietary fibre redistribution, vitamin stability and reduction of antinutritional factors. Applications across food sectors are considered, including breakfast cereals, confectionery products, meat analogues, pasta, snacks, baby foods, pet foods, animal feeds and value-added products from food wastes and by-products. Recent developments, including hot-melt extrusion, supercritical-fluid-assisted extrusion, extrusion-based 3D printing and low-temperature extrusion for ice cream, are also reviewed. Overall, extrusion technology is presented as a flexible and resource-efficient process that supports product diversification, improved functionality, microbial safety, nutritional improvement and sustainable use of food-processing by-products in contemporary food systems.

Seaweeds in Canine and Feline Nutrition: Functional Benefits and Future Prospects

Kiran Shinde — 2026-07-08

The increasing demand for sustainable, functional, and health-promoting ingredients in pet nutrition has stimulated growing interest in marine macroalgae (seaweeds) as alternative feed resources for dogs and cats. India, with a coastline exceeding 7,500 km, harbours rich seaweed biodiversity and represents an abundant yet underutilised source of nutritionally valuable biomass. Seaweeds contain diverse bioactive compounds, including polysaccharides such as laminarin, fucoidan, alginate, and agar-derived oligosaccharides, as well as proteins, essential minerals, vitamins, polyphenols, carotenoids, and polyunsaturated fatty acids. These components have been associated with improvements in gastrointestinal health, immune function, antioxidant capacity, and overall physiological well-being. Seaweed-derived polysaccharides exhibit prebiotic properties by promoting beneficial gut microbiota and enhancing the production of short-chain fatty acids, while antioxidant compounds help mitigate oxidative stress and maintain cellular homeostasis. In addition, various seaweed bioactives demonstrate immunomodulatory and anti-inflammatory activities that may enhance disease resistance and support healthy ageing. Reported benefits also include improved nutrient utilisation, favourable modulation of blood biochemical parameters, enhanced skin and coat condition, better oral health, and increased feed palatability. However, certain seaweed species may accumulate excessive iodine, heavy metals, or other naturally occurring antinutritional factors, necessitating appropriate species selection, processing methods, quality control measures, and optimised dietary inclusion levels. Despite these promising attributes, evidence from companion animal studies remains limited, with much of the current knowledge derived from livestock and laboratory animal models. Overall, this review highlights the considerable potential of seaweeds as sustainable functional ingredients in dog and cat nutrition. Strategic utilisation of India's abundant seaweed resources could support the development of innovative pet foods while contributing to environmental sustainability and the blue economy. Further species-specific research is required to establish standardised products, optimal inclusion rates, long-term safety, and efficacy in companion animals.

Optimization of Thermal Processing for Crystallization Control and Quality Retention in Mustard Honey

Sristi Vats — 2026-06-27

Mustard honey crystallises rapidly during storage because of its sugar composition, which can reduce consumer acceptability and complicate post-bottling handling. This study evaluated the effect of controlled thermal processing on crystallisation behaviour and selected physicochemical quality attributes of mustard honey. Fresh honey samples were thermally treated at 50, 60, and 70 °C for 15, 45, and 75 min. The evaluated parameters included moisture content, total soluble solids, total sugars, reducing sugars, glucose, fructose, sucrose, hydroxymethylfurfural content, diastase activity, total phenolic content, colour, firmness, consistency, and index of viscosity. Storage behaviour was further assessed for selected samples treated for 15 and 75 min over a 90-day period. Fresh mustard honey had 82.00 °B total soluble solids, 17.61% moisture, 81.78% total sugar, 76.80% reducing sugar, 37.17% glucose, 39.63% fructose, 4.98% sucrose, 9.87 mg/kg hydroxymethylfurfural, and a diastase number of 14.50. Thermal treatment caused gradual reductions in glucose, fructose, diastase activity, total phenolic content, firmness, consistency, and index of viscosity, while hydroxymethylfurfural increased with higher temperature and longer heating time. All hydroxymethylfurfural and diastase values remained within the reported regulatory limits. During storage, untreated honey showed early crystallisation, whereas treatment at 70 °C effectively delayed firmness and consistency development. Heating at 70 °C for 15 min provided effective crystallisation control over 90 days while limiting excessive thermal exposure. The results indicate that short-duration thermal treatment can help maintain the flow properties and physicochemical quality of mustard honey during storage.

Synbiotic Tomato Ketchup Enriched with Beetroot: Development, Quality Evaluation, and Functional Potential

Athulya Prathapan — 2026-06-27

The present study aimed to develop and evaluate a synbiotic tomato ketchup enriched with beetroot, prebiotics [galactooligosaccharides (GOS) and chicory root powder], and the probiotic strain Lactobacillus rhamnosus as a non-dairy functional food product. Three formulations containing varying proportions of tomato and beetroot puree were prepared and assessed for sensory acceptability using a 9-point hedonic scale by 15 semi-trained panellists. Among the formulations, K1 (25% beetroot) showed the highest overall acceptability score (8.26 ± 0.12), which was comparable to the control ketchup (8.46 ± 0.15), and was selected for further analysis. The developed synbiotic ketchup contained 147 kcal energy, 35.0 g carbohydrate, 0.95 g protein, 0.29 g fat, 1.09 g crude fibre, 1.95 g ash, 0.12 mg iron, and 60.39% moisture per 100 g. Physicochemical analysis showed total soluble solids of 35 °Brix, pH 3.65, acidity of 0.56%, and salt content of 1.50%. Microbial evaluation indicated probiotic viability, with L. rhamnosus counts increasing from 8.81 to 9.12 log₁₀ CFU/g during 30 days of refrigerated storage (<8 °C), while yeast and mould counts remained below detectable limits (<10 CFU/g). The product remained microbiologically stable for 30 days and was estimated to cost ₹67 per 200 g bottle. The findings suggest that beetroot-enriched synbiotic tomato ketchup may serve as a nutritionally enhanced, consumer-acceptable carrier for probiotic delivery and a functional alternative to conventional ketchup.

Effect of Different Nutrition Intervention Approaches on the Biochemical Lipid Profile of Dyslipidaemic Subjects

Ruhi Grewal — 2026-06-27

Aims: Dyslipidaemia is a metabolic disorder associated with abnormal lipid metabolism and increased cardiovascular disease risk. Nutrition-based strategies are considered important non-pharmacological approaches for lipid management. This study evaluated the effects of different nutrition intervention approaches on the biochemical lipid profile of dyslipidaemic subjects over six months.

Place and Duration of Study: The study was conducted at Civil Hospital, Yamuna Nagar, Haryana, India, over a period of six months.

Methodology: A total of 240 diagnosed dyslipidaemic subjects were enrolled and allocated to four intervention groups: Dietary Counselling Group (DCG), Mixture Supplementing Group (MSG), Nutrition Education Group (NEG) and Dietary Counselling with Mixture Supplementing Group (DCMSG). Each group included experimental and control subgroups. The intervention period lasted 180 days. Biochemical assessments were conducted at baseline (0th day), mid-intervention (90th day) and post-intervention (180th day). Serum total cholesterol (TC) and low-density lipoprotein cholesterol (LDL-C) concentrations were measured using standard laboratory procedures. Data were analysed using descriptive statistics, paired t-tests, independent sample t-tests, one-way analysis of variance and Tukey’s HSD post hoc test, with statistical significance considered at p<0.05.

Results: Reductions in lipid profile parameters were observed in the intervention subgroups. After six months, mean serum total cholesterol decreased by 22.05% in the DCG experimental subgroup, 13.17% in the MSG experimental subgroup and 31.39% in the DCMSG experimental subgroup. Mean LDL-C levels decreased by 16.00%, 9.40% and 21.50% in the DCG, MSG and DCMSG experimental subgroups, respectively. The DCMSG experimental subgroup showed the greatest reduction in both TC and LDL-C, whereas control subgroups showed increases in these parameters during the study period.

Conclusion: The findings indicate that nutrition interventions, particularly the combined approach of dietary counselling and mixture supplementation, were associated with improvements in serum total cholesterol and LDL-C among dyslipidaemic subjects.

Analysis of the Nutritional Situation of Children under Five in Hadjer Lamis Province, Chad

Madina ABDOULAYE AFFADINE — 2026-06-27

Malnutrition remains a major public health concern among children under five in Chad, particularly in structurally vulnerable Sahelian areas. This study assessed the nutritional situation of children under five years of age in the departments of Dagana and Haraz Al Biar, Hadjer Lamis Province, Chad. A cross-sectional descriptive survey was conducted from 7 November to 15 December 2024. Data were collected from 399 mothers and their children using structured questionnaires and anthropometric measurements. Nutritional status was assessed using anthropometric indices based on the 2006 World Health Organization child growth standards, and infant and young child feeding practices were evaluated using reported feeding indicators. The findings showed a high burden of malnutrition in both departments. In Dagana, the prevalence of global acute malnutrition was 10.69%, stunting was 43.73%, and underweight was 25.30%. In Haraz Al Biar, the corresponding prevalences were 7.41%, 31.67%, and 16.74%, respectively. Based on the classification thresholds used in the study, the nutritional situation in Dagana was serious for acute malnutrition and underweight and critical for chronic malnutrition, while Haraz Al Biar showed a precarious to serious situation. Infant and young child feeding indicators were also suboptimal. Although 64.37% of children aged 0–23 months were breastfed within the first hour after birth and 85.83% received colostrum, exclusive breastfeeding was reported by only 13.36% of mothers. Among children aged 6–23 months, minimum dietary diversity, minimum meal frequency, and minimum acceptable diet were 21%, 39%, and 30%, respectively. These findings indicate the need to strengthen nutrition-specific and nutrition-sensitive interventions in both departments, with attention to child feeding practices, dietary diversity, morbidity prevention, and household food security.

Natural Antioxidant and Phenolic Content Evaluation of Sweet Dairy Product (Sandesh) with Incorporation of Beetroot and Rosemary Extract

Nikita Sharma — 2026-06-30

Sandesh is a traditional heat- and acid-coagulated sweet dairy product prepared from chhana and widely consumed in India. This study evaluated the radical scavenging activity and total phenolic content of Sandesh incorporated with beetroot and rosemary extracts, either individually or in combination. Ethanolic extracts of beetroot and rosemary were prepared and incorporated into Sandesh at concentrations of 1%, 2% and 3%, alongside a control sample without extract. Antioxidant potential was assessed using the DPPH radical scavenging assay, while total phenolic content was determined using the Folin-Ciocalteu method and expressed as gallic acid equivalents. The radical scavenging activity of beetroot and rosemary extracts was 88.654% and 98.402%, respectively. In fresh Sandesh, radical scavenging activity increased with extract incorporation and ranged from 22.42 ± 0.12% in the control to 88.81 ± 0.13% in the sample containing 3% beetroot and 3% rosemary extract. During storage, radical scavenging activity gradually decreased across the fortified samples. Total phenolic content was higher in fortified Sandesh than in the control. The control contained 1.06 ± 0.12 mg GAE/g, whereas fortified samples ranged from 2.43 ± 0.11 to 7.98 ± 0.013 mg GAE/g. The highest phenolic content was recorded in Sandesh containing the combined 3% beetroot and 3% rosemary extracts. These findings indicate that beetroot and rosemary extracts can improve the antioxidant and phenolic profile of Sandesh.

Microstructural, Sensory and Nutritional Characterization of Retrograded Rice-Based Instant Protein Beverage Mix

Madhurika Naskar — 2026-06-30

Background: The feasibility of incorporating retrograded rice into a plant-based instant beverage premix requires assessment of its sensory acceptability, microstructure and nutritional attributes. Objective: This study developed and evaluated a cinnamon-flavoured, retrograded rice-based instant protein beverage premix containing soybean flour, almond flour, jaggery powder and xanthan gum.

Methods: Four formulations were prepared, including a control based on white rice flour and three test formulations containing retrograded rice flour. Sensory evaluation was conducted using a 9-point hedonic scale with 25 partially trained assessors. The optimised formulation was further evaluated for surface morphology using scanning electron microscopy, protein content using the Kjeldahl method and resistant starch content using an enzymatic assay.

Results: Among the formulations, T3, containing 40 g of retrograded rice flour, 29 g of soybean flour, 13 g of almond flour, 12 g of jaggery powder, 5 g of cinnamon powder and 1 g of xanthan gum per 100 g of premix, received the highest overall acceptability score of 8.04. One-way ANOVA indicated a statistically significant difference among formulations (P < 0.05). Scanning electron microscopy observations showed an orderly, distinct and clustered morphology in the retrograded rice-based premix. The T3 premix showed a higher protein content (18.44%) than the control (17.26%) and a higher resistant starch content (5.6%) than the control (1.1%).

Conclusion: The findings indicate that retrograded rice can be incorporated into an acceptable plant-based instant beverage premix with improved resistant starch and protein content.

Effects of Spontaneous Fermentation on Proximate Composition, Mineral Profile, and Amino Acid Modulations of Pigeon Pea (Cajanus cajan L.) Flours

Naka Toure — 2026-07-01

Aims: This study aimed to evaluate the effects of spontaneous fermentation on the proximate composition, mineral profiles and amino acid dynamics of pigeon pea (Cajanus cajan L.) flour to enhance its nutritional value for human and animal nutrition.

Study Design: A controlled experimental study was conducted using a randomised design across four processing intervals (0, 24, 48 and 72 hours).

Place and Duration of Study: The study was conducted in the Gontougo region (northeast Côte d'Ivoire) and the analyses were performed at the Biochemistry Laboratory of Peleforo Gon Coulibaly University in Korhogo and Nangui Abrogoua University, between 2023 and 2024.

Methodology: Cleaned pigeon pea seeds were spontaneously fermented in sterilised, hermetically sealed stainless-steel containers at room temperature (28 ± 2 °C) for 24, 48 and 72 hours. Proximate parameters, total reducing sugars and mineral composition were quantified using standard AOAC and spectrophotometric methods. Total amino acid profiling was evaluated by high-performance liquid chromatography (HPLC) with post-column ninhydrin derivatisation.

Results: Spontaneous fermentation significantly affected (P < 0.05) the nutritional matrix. Crude protein increased from 23.63% in the unfermented control to a peak of 32.37% at 24 hours, before gradually declining to 28.87% at 72 hours. Total ash decreased significantly from 3.16% to 2.60% at 48 hours (P < 0.05), while dry matter increased slightly. Total soluble sugars peaked at 24 hours (45.28%) and decreased significantly by 72 hours (30.77%). Reducing sugars showed a continuous downward trend from 23.59% to 18.68%. Essential amino acids such as tryptophan, lysine and histidine were substantially enhanced at 24 and 48 hours, while essential branched-chain amino acids (isoleucine and leucine) peaked at 48 hours.

Conclusion: Spontaneous fermentation for 24 to 48 hours optimised protein quality, enhanced key essential amino acids and improved the nutritional profile of pigeon pea flour, indicating its potential use as an ingredient in infant flour formulations and functional livestock feed.

A Study on Complementary Feeding Practices among Children Aged 6 Months to 2 Years in the Kureekotuwa Area, Sri Lanka

A. L. M. Ihsan — 2026-07-01

During the first year of life, infants undergo rapid growth, and adequate complementary feeding is essential. Appropriate complementary feeding during early childhood is a major determinant of healthy growth and development. This study assessed complementary feeding practices among mothers in the Kureekotuwa Grama Niladari area and evaluated the appropriate use of traditional foods in complementary feeding. A home-to-home field survey was conducted using a specially designed questionnaire comprising a demographic profile and questions on mothers’ knowledge of complementary feeding and its nutritional value. Among the 80 mothers studied, only 25% initiated complementary feeding at the recommended time. Overall, 37.5% of mothers provided an adequate quantity at an appropriate age-specific daily frequency, whereas 45% provided thin feeds in semi-solid soft form. Egg yolk was introduced at the appropriate time by 20% of mothers, while 80% introduced it after one year; additionally, 27.5% introduced egg albumin at the correct time. Only 2.5% of mothers introduced freely available nutrient sources in complementary feeds, and 25% used a freely available protein source (sprat) before one year. A correlation was observed between mothers’ education and malnutrition (p > 0.05). The findings indicate that complementary feeding practices were inappropriate and knowledge was inadequate among most mothers in the study area, highlighting a practice gap and the need for appropriate interventions.

Nutritional, Therapeutic and Antioxidant Activity Potential of the Leaves of Wild and Regenerated Euadenia trifoliolata Schum & Thonn. Oliv. (Capparaceae) Plants

Monh Alice Fah — 2026-07-02

Aims: This study focused on quantifying nutritional and therapeutic compounds and in vitro antioxidant activity in Euadenia trifoliolata, a medicinal plant consumed as a vegetable and used in traditional medicine to treat otitis, anaemia, tuberculosis and arthritis, and as an aphrodisiac.

Study Design: This experimental study compared the phytochemical composition and antioxidant activity of aqueous, methanolic and dichloromethane (DCM) extracts from wild and cultivated E. trifoliolata plants.

Place and Duration of Study: The study addressed the management and valorisation of secondary forest products, particularly medicinal plants threatened with extinction. It was carried out in 2025 at Nangui Abrogoua University, Côte d'Ivoire.

Methodology: Nutritional and therapeutic compounds and in vitro antioxidant activity were evaluated in aqueous, methanolic and dichloromethane (DCM) extracts of wild and cultivated E. trifoliolata plants using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant capacity (FRAP) methods.

Results: Leaf protein content ranged from 0.17 ± 0.02% to 0.44 ± 0.03%, while reducing sugar content ranged from 0.005 to 0.025 mg/mL. Vitamin C content ranged from 0.04% to 0.15%, and fibre content was close to 95%. Regenerated plants yielded higher values for protein, vitamin C and fibre, at 0.44 ± 0.03%, 0.12 ± 0.01% and 92.88 ± 0.07%, respectively. The levels of therapeutic compounds ranged from 0.07 to 0.15 mg/mL for phenols, 0.29 to 0.35 mg Eq AG/g SE for flavonoids and 0 to 45 mg/mL for tannins. Aqueous extracts of cultivated plants showed a higher DPPH value of 97.36 ± 1.62%. Methanolic extracts from Banco yielded a higher DPPH value of 99.82 ± 0.06% and a higher FRAP value of 96.38 ± 4.80%.

Conclusion: These results support the multiple uses of this species by local populations.

Effect of Milk Fat Level, Sugar Concentration, and Refrigerated Storage period on the Chemical Composition of Rabri Prepared from Cow Milk

Kuldeep — 2026-07-02

Rabri is a traditional heat-desiccated dairy product prepared by concentrating milk and collecting successive layers of clotted cream formed during slow heating. The present study was conducted in the Department of Animal Husbandry and Dairying (Dairy Technology), C.S.A. University of Agriculture and Technology, Kanpur. The investigation aimed to evaluate the effects of milk fat level, sugar concentration and refrigerated storage period on the chemical quality of Rabri prepared from cow milk. Chemical analyses included moisture, fat, protein, carbohydrate and ash contents. Milk was standardised to two fat levels, A1 (4.0%) and A2 (4.5%), and four sugar levels, B1 (2%), B2 (4%), B3 (6%) and B4 (8%). The prepared Rabri samples were packed in plastic cups and stored at 5 +/- 1°C for C1 (0), C2 (5), C3 (10), C4 (15), C5 (20) and C6 (25) days. The experiment comprised 48 treatment combinations with three replications under a factorial completely randomised design. Higher milk fat levels increased fat and ash contents, whereas higher sugar levels increased total carbohydrate and ash contents. During storage, fat, carbohydrate and ash contents increased, while moisture and protein contents decreased. Overall, the results indicate that milk fat level, sugar concentration and refrigerated storage period significantly influenced the chemical composition of Rabri.

Effect of Slice Thickness and Blanching Methods on Physical and Functional Properties of Elephant Foot Yam [Amorphophallus paeoniifolius (Dennst.) Nicolson], Powder during Storage

S. V. Vasantha — 2026-07-02

Elephant foot yam [Amorphophallus paeoniifolius (Dennst.) Nicolson] is a perishable tropical tuber with potential for value addition through dehydration and powder production. The present study evaluated the effects of slice thickness and blanching method on selected physical and functional properties of elephant foot yam powder during ambient storage. Fresh, mature tubers of cv. Gajendra were sliced into three thicknesses, namely 2, 4 and 6 mm, and subjected to six blanching treatments: no blanching, water blanching for 3 min, water blanching for 5 min, microwave blanching for 30 s, microwave blanching for 60 s and microwave blanching for 90 s. The treated slices were dried in a cabinet dryer at 60°C for 6-7 h, pulverised, sieved through a 500 µm mesh, packed in 400-gauge polypropylene pouches and stored for six months. The experiment was conducted using a factorial completely randomised design with three replications. Powder recovery was highest in 2 mm unblanched slices, whereas moisture content increased with slice thickness, water blanching and storage duration. Water absorption capacity and swelling capacity were greater in water-blanched samples, particularly after 5 min of blanching, whereas bulk density was highest in powder prepared from 6 mm slices. Storage was associated with a gradual increase in moisture content and a decline in water absorption capacity, swelling capacity and bulk density. The results indicate that slice thickness and blanching method influence the quality characteristics of elephant foot yam powder, and that pre-treatment selection should be based on the desired functional property of the final product.

Effects of Daily Sidr Honey (Ziziphus spina-christi) Consumption on Cardiometabolic Risk Factors and Hematological Parameters in Healthy Adults

Zanyar Othman Omer — 2026-07-03

Background and Aims: This study evaluated the physicochemical properties, phytochemical composition and biological activities of natural Sidr honey (Ziziphus spina-christi) produced by Apis florea, together with a clinical assessment of its effects on selected human health biomarkers. The biological effects of Sidr honey are largely attributed to its phenolic compounds, flavonoids, vitamins and bioactive enzymes, which may reduce oxidative stress, modulate inflammatory pathways, support immune-cell function and improve metabolic homeostasis.

Materials and Methods: A randomised controlled experimental study was conducted with 30 healthy adults (aged 18–65 years; mean age: 40.57 ± 14.33 years) at Services Hospital, Lahore. Participants consumed 10 g of Sidr honey daily for three months while following dietary controls, including abstaining from white sugar and late-evening fruits and maintaining hydration. Anthropometric measurements and blood samples were collected at baseline and after the intervention. Data were analysed using paired-sample t-tests (p < 0.05).

Results: All 30 participants completed the trial (100% retention). Seven parameters showed statistically significant changes. BMI decreased significantly from 27.85 ± 4.72 to 26.27 ± 4.93 (p < 0.001), whereas body-weight changes were non-significant. Significant improvements were observed in the lipid profile: HDL increased from 37.15 ± 6.76 mg/dL to 51.77 ± 32.71 mg/dL (p = 0.014), and LDL decreased from 109.33 ± 23.82 mg/dL to 91.13 ± 24.09 mg/dL (p = 0.003). Vitamin D3 showed a non-significant increase (p = 0.137). Most red blood cell parameters (RBC, Hb, Hct, MCV and MCH) decreased significantly, whereas white blood cell parameters remained stable, except for a significant rise in platelet count (p = 0.026).

Conclusion: Daily consumption of Sidr honey for three months significantly modulated selected metabolic, cardiovascular and haematological indicators, notably by improving lipid profiles and BMI, while maintaining overall immunological stability. It may represent a functional food for metabolic health support in healthy adults.

Impact of a Laying Feed Enriched with Soybean Oil and Sprouted Sorghum Powder on the Quality of Laying Hens’eggs (Warren Strain)

Kone Yelakan Kinonton Clarisse — 2026-07-06

This study assessed the effect of a laying feed enriched with soybean oil and sprouted sorghum powder on the external and internal quality traits of eggs from Warren laying hens. Fifty 20-week-old pullets that had started laying were fed a layer feed containing 2% soybean oil and 0.8% sprouted sorghum powder. The trial was conducted over 68 weeks. Each week, ten eggs were randomly collected from both the experimental and control groups and examined for external and internal quality parameters. Experimental eggs had a higher mean weight than control eggs, with values of 55.43 ± 1.4 g and 53.26 ± 1.2 g, respectively, and were classified as category 4/calibre M. Experimental eggs also showed higher mean diameter (4.4 ± 0.1 cm), mean length (5.7 ± 0.2 cm) and shell thickness (0.62 ± 0.03 mm) than the corresponding control values of 4.1 ± 0.1 cm, 5.5 ± 0.2 cm and 0.58 ± 0.02 mm. For yolk colour, all experimental eggs scored between 5 and 7 on the Roche scale, whereas 80% of control eggs scored between 5 and 7 and 20% between 3 and 4. Albumen height was classified as AA quality in 20% and A quality in 80% of experimental eggs. These findings indicate that the enriched laying feed was associated with favourable changes in the egg quality parameters measured.

Influence of Shade Drying on Quality Characteristics of Sargassum tenerrimum from the Konkan Coast of India

S. B. Satam — 2026-07-07

Brown seaweed is a marine resource containing polysaccharides and other compounds of nutritional and technological interest. The present study evaluated the influence of shade drying on the proximate composition, selected quality attributes, microbiological status, colour characteristics and drying recovery of Sargassum tenerrimum collected from rocky coastal habitats of Ratnagiri, Maharashtra, India. Fresh seaweed samples were cleaned, shade-dried under ambient conditions and analysed in comparison with fresh material. Drying reduced the moisture content from 79.05 ± 0.42% to 9.70 ± 0.21%. On a dry-weight basis, the dried material showed higher crude protein, crude fat, ash, carbohydrate and energy values than the fresh sample, with values of 12.35 ± 0.31%, 2.37 ± 0.03%, 18.06 ± 0.44%, 57.52 ± 0.89% and 300.81 kcal/100 g, respectively. Overall sensory acceptability remained high for both fresh and dried seaweed, with a score of 8.9 ± 0.10 on a 9-point hedonic scale. Drying was associated with reductions in TMA-N, TVB-N, total plate count and Staphylococcus aureus count, while Escherichia coli and Salmonella sp. were not detected in either sample. Peroxide value and free fatty acid content increased after drying but remained low. Colour measurements showed a decrease in L* value, reduced greenness and increased yellowness in dried seaweed. The drying yield was 15.50 ± 0.11%, while powdered dried seaweed recovery was 14.70 ± 0.10%. The uronic acid content of extracted sodium alginate was 25.80%. These findings indicate that shade drying improved selected quality indicators associated with storage stability.

Bioactive Metabolites and Antioxidant Potential of Yellow Passion Fruit (Passiflora edulis f. flavicarpa) Rind

Sachna Shah — 2026-07-08

Yellow passion fruit rind (Passiflora edulis f. flavicarpa) is a major by-product of fruit processing and a potential source of dietary fibre, pectin and phytochemicals. This study evaluated the physicochemical composition, metabolite profile and antioxidant properties of yellow passion fruit rind. Fresh rind was analysed for proximate composition, cellulose, titratable acidity and pectin content, while a methanolic extract was used for phytochemical and antioxidant assays. The rind contained 76.00% moisture, 2.04% crude protein, 0.16% fat, 9.70% carbohydrate, 7.77% crude fibre, 7.48% cellulose and 1.68% titratable acidity. Pectin yield was 5.34% on a fresh-weight basis. Total phenolic and flavonoid contents were 6.77 mg gallic acid equivalents (GAE)/g and 4.70 mg quercetin equivalents (QE)/g, respectively. The extract exhibited total antioxidant activity of 7.82 mg ascorbic acid equivalents (AAE)/g extract and showed concentration-dependent reducing power and radical-scavenging activity. At 100 µg/mL, hydroxyl radical, nitric oxide and DPPH radical-scavenging activities were 25.40%, 44.90% and 6.28%, respectively. Metabolite profiling using LC-MS/MS and GC-MS/MS enabled the tentative assignment of several compounds, including flavonoids, phenolic acids, long-chain hydrocarbons and fatty alcohols. Putatively identified metabolites included kaempferol, kaempferitrin, genistein, neoastilbin, ferulic acid, tetracontane, pentacosane and triacontanol. The findings indicate that yellow passion fruit rind is a source of dietary fibre, pectin and diverse phytochemicals, with measurable in vitro antioxidant activity. However, metabolite identities require confirmation using authentic standards before biological significance or industrial applications can be fully established.

Standardization of Protocol for Ready-to-Serve Dragon Fruit (Hylocereus polyrhizus L.) Beverages

Rajat Malik — 2026-07-09

The experiment was conducted during 2022-2023 in the Processing Laboratory, Department of Horticulture, Sam Higginbottom University of Agriculture, Technology and Sciences, Allahabad, to standardise a ready-to-serve (RTS) dragon fruit beverage. The experiment was laid out in a Completely Randomised Design with 12 treatments and three replications. Fresh dragon fruits obtained from a local market were examined for physio-morphological features and used to prepare RTS beverages with different combinations of fruit juice concentration, total soluble solids (TSS) and acidity. The beverages were stored at room temperature for 45 days, and quality and organoleptic changes were recorded at 15-day intervals. The results showed that treatment T12 (35% dragon fruit juice + 45°B TSS + 1% acidity) consistently recorded the highest TSS (14.91-15.53 °Brix), acidity (0.31-0.38%), ascorbic acid (12.93-9.29 mg/100 g), total sugar (12.68-14.42%), reducing sugar (4.86-5.68%), non-reducing sugar (7.82-8.74%) and overall acceptability (8.58-8.14) during storage. The TSS: acid ratio and sugar: acid ratio decreased during storage because acidity increased. Sensory attributes, including taste, aroma, colour, texture and overall acceptability, declined gradually over 45 days; however, T12 remained superior to the other treatments. Treatment T11 ranked second in sensory preference. Based on the treatments evaluated, T12 may be considered the most suitable formulation for preparing dragon fruit RTS beverage under the conditions of this study.

Evaluation of the Effect of Tamarindus indica Dosing on the Sensory, Biochemical and Microbiological Parameters of Dried Fermented Caranx rhonchus

Sitor Diouf — 2026-07-11

Artisanal fish processing represents a key strategy for preserving and valorising fishery resources in Senegal, particularly abundant species such as false scad (Caranx rhonchus). This study evaluated the effect of different concentrations of tamarind (Tamarindus indica) extract on the sensory, microbiological and biochemical quality of dried fermented fish. Four treatments were investigated: a control (0%) and fish treated with 10%, 20% and 30% tamarind extract, all prepared in a 5% NaCl brine. Biochemical and microbiological analyses were performed in triplicate using standard methods. Microbiological analyses revealed the absence of total coliforms, Salmonella, coagulase-positive staphylococci and yeasts in all treatments, indicating satisfactory hygienic quality. Tamarind incorporation influenced microbial quality by reducing the counts of several microbial groups. Total aerobic mesophilic flora decreased from 1.5 x 10² ± 4 CFU/g in the control to 40 ± 2 CFU/g in fish treated with 20% tamarind, while sulphite-reducing anaerobes declined from 2.3 x 10² ± 5 CFU/g to 8 ± 4 CFU/g at 30% tamarind, suggesting an antimicrobial effect of the extract. Although mould counts varied among treatments, all values remained within acceptable microbiological limits. Biochemical analyses showed that tamarind treatment improved both the nutritional quality and preservation status of the product. Protein content increased from 55.29 ± 2.01% in the control to 85.78 ± 0.99% at 30% tamarind, whereas moisture content decreased from 23.61 ± 1.02% to 5.39 ± 0.03% at 20% tamarind, reflecting enhanced dehydration and shelf-life potential. Total volatile basic nitrogen (TVB-N) also decreased from 56.83 ± 1.12 mg/100 g in the control to 15.64 ± 4.04 mg/100 g at 30% tamarind, indicating improved biochemical stability and freshness of the product. Lipid content ranged from 2.06 ± 0.01% to 5.39 ± 0.01%, with the highest value recorded at 20% tamarind. Sensory evaluation demonstrated that tamarind incorporation enhanced the organoleptic quality of dried fermented fish, with products containing 10% and 20% tamarind receiving the highest overall acceptability scores. These findings indicate that intermediate tamarind concentrations provided the best balance between preservation efficiency and consumer acceptance. Overall, Tamarindus indica extract proved to be an effective natural preservative, improving the microbiological safety, biochemical stability and sensory quality of dried fermented fish. This study highlights the potential of tamarind as an affordable and locally available preservative for improving traditional fish-processing practices and promoting safer, higher-quality fermented fish products in small-scale fisheries.

Characterisation of Lactiplantibacillus plantarum Isolated from Soumbara (Korhogo, Côte d’Ivoire)

Yoro Thierry Dezay — 2026-07-11

Soumbara, a traditional condiment obtained from fermented Parkia biglobosa seeds, contributes to the dietary practices of populations in northern Côte d’Ivoire. This study characterised lactic acid bacterial isolates recovered at the early stage of Soumbara fermentation in Tioroniaradougou, Korhogo Department. Samples were collected from three traditional producers, and lactic acid bacteria were isolated and enumerated on MRS agar according to the AFNOR standard. Presumptive isolates were examined using morphological, phenotypic, biochemical and molecular approaches. Lactic acid bacterial counts were higher at the start of fermentation in samples from P1 and P2 (5.67 ± 0.7 and 5.65 ± 0.7 Log₁₀ CFU/g, respectively) than in P3 (3.03 ± 0.5 Log₁₀ CFU/g), and declined markedly by the end of fermentation to 1.05 ± 0.5, 0.63 ± 0.6 and 0.46 ± 0.4 Log₁₀ CFU/g, respectively. Three representative isolates, designated S1, S2 and S3, were Gram-positive, catalase-negative, oxidase-negative rods with homofermentative metabolism and no gas production from glucose. The isolates fermented L-arabinose, lactose, mannitol, melibiose and raffinose, but not D-xylose, and grew at 15 °C and 45 °C. Molecular identification based on partial 16S rRNA gene sequencing assigned all isolates to Lactiplantibacillus plantarum, with sequence homology values ranging from 98.73% to 99.82%. These findings provide preliminary evidence for the involvement of indigenous L. plantarum strains during the early phase of Soumbara fermentation and support further functional and safety evaluation.