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Propolis is a bee product that bees collect from resin plant then secreted by bee saliva. Propolis has antioxidant, antifungal and antimicrobial activity so it is generally used as a natural preservative. The aim of this study was to determine and evaluate the nutritional content of milk jelly candy with added propolis at different concentrations. This study used a Completely Randomized Design (CRD) with 5 treatments and 5 replications. Data analysis used the ANOVA test and DMRT follow-up test. The treatments in this study were the levels of propolis addition P0 (0%), P1 (0.3%), P2 (0.5%), P3 (1%), and P4 (1.5%). The parameters included protein content, water content, fat content, ash content and carbohydrate content. The results showed that, addition of propolis at various concentrations had highly significantly (P<0.01) in protein content (17.51-18.48%), water content (37.67-49.5%), fat content (0.12-0.38%), ash content (0.75-0.83%), and carbohydrate content (31.14-43.09%). Increasing propolis levels improved fat content, ash content, carbohydrate content, but reduced in water content and protein content. The conclusion showed that the addition propolis as a natural preservative has almost the same effect as the use of synthetic preservatives, in some parameters has a better effect.

This study was conducted to assess the proximate and sensory characteristics of beef sausages prepared with sunflower oil as fat replacer. The sausages were prepared using 7.5kg of minced beef divided into five batches of 1.5kg each. Each batch was spiced with mixed spices. Sunflower oil was included at 0%, 5%, 10%, 15%, and 20% to represent T0, T1, T2, T3 and T4 respectively. They were stuffed into natural casing, smoked for about 15 minutes at temperature of 105°C. Sausages were allowed to cool and then vacuum sealed in transparent polythene bags and refrigerated at -2°C for sensory and proximate analysis. Nine-point category scale was used for the sensory evaluation while the proximate analysis was conducted following methods of Association of Official Analytical Chemists (AOAC, 2000). The sensory data were analysed using Kruskal-wallis test whereas proximate data were analysed using Analysis of Variance (ANOVA) of GENSTAT version 12. Differences among treatments means were separated by Tukey pairwise comparison test at 5% level of significance. The result from texture indicate significant differences (<0.05) among treatment means, Significant differences existed between T0 and T4, but not between T1, T2 and T3. However, except for texture, there was no significant difference among the treatments for all the other parameters (colour, flavour intensity, flavour liking, juiciness and overall acceptability) measured. There were significant differences (P<0.05) for all the proximate parameters measured which were, moisture, fat, ash and protein. Although, the proximate composition of the products was affected as a result of the incorporation of sunflower oil, the changes did not cause any detrimental effect on the sensory characteristics and nutritional qualities of the products.

Moringa leaves are a food that is widely known to be consumed as an alternative food and is believed to provide many benefits, especially to overcome health problems. This is a qualitative study that describes the findings of a proximate and mineral examination of Moringa flour. This research was conducted in two stages, namely the manufacture of moringa leaf flour and the analysis of the proximate and mineral content of moringa flour. The results of proximate and mineral analysis in this study showed that the extract of the Moringa plant taken from Langkat Regency contained 33.6% carbohydrates, 30.2% protein, and 25.7% fiber. And the content of heavy metals in this plant is far below the consumption tolerance limit, so Moringa extract as a food ingredient is very safe for consumption. In conclusion, with the nutritional content of this plant, this plant is a potential source that can be consumed to maintain and improve health, and this food is highly recommended to be given to toddlers who experience malnutrition to improve their nutritional status.

The underutilized Amaranthus leafy vegetables are a unique basis of pigments such as β-cyanins, β-xanthins, and betalains with radical scavenging capacity (RSC). They have abundant phytonutrients and antioxidant components, such as pigments, vitamins, phenolics, and flavonoids. Eight selected genotypes (four genotypes from each species) of underutilized Amaranthus leafy vegetables were evaluated for phytonutrients, pigments, vitamins, phenolics, flavonoids, and antioxidants in a randomized complete block design under ambient field conditions with three replicates. The studied traits showed a wide range of variations across eight genotypes of two species of Amaranthus leafy vegetables. The highest fat, β-xanthins, K, dietary fiber, Mg, β-cyanins, Mn, chlorophyll ab, Zn, TP, TF, betalains, chlorophyll a content, and (RSC) (DPPH) and RSC (ABTS+) were obtained from A. tricolor accessions. Conversely, the highest protein, Cu, carbohydrates, Ca, and chlorophyll b content were obtained from A. lividus accessions. The highest dry matter, carotenoids, Fe, energy, and ash were obtained from A. tricolor and A. lividus. The accession AT2 confirmed the highest vit. C and RSC (DPPH) and RSC (ABTS+); AT5 had the highest TP content; and AT12 had the highest TF content. A. tricolor accessions had high phytochemicals across the two species, such as phytopigments, vitamins, phenolics, antioxidants, and flavonoids, with considerable nutrients and protein. Hence, A. tricolor accessions can be used as high-yielding cultivars comprising ample antioxidants. The correlation study revealed that vitamin C, pigments, flavonoids, β-carotene, and phenolics demonstrated a strong RSC, and showed a substantial contribution to the antioxidant potential (AP) of A. tricolor. The investigation exposed that the accessions displayed a plentiful origin of nutritional values, phytochemicals, and AP with good quenching ability of reactive oxygen species (ROS) that provide enormous prospects for nourishing the mineral-, antioxidant-, and vitamin-threatened community.

The main objective was to determine the chemical, phytochemical, fatty acid and mineral profiles of three commercially relevant brown macroalgae (Laminaria digitata, Laminaria hyperborea and Ascophyllum nodosum) collected each season for two years off the west coast of Ireland. All the chemical, phytochemical, fatty acid and minerals analysed varied significantly depending on the macroalgal species, season and year of collection. Overall, the protein contents of macroalgae were negatively correlated with carbohydrate content. Protein (2–11%) was at its highest during winter and/or spring, decreasing to a minimum during summer and/or autumn. The three macroalgal species analysed in this study had clearly differentiated fatty acid profiles. The concentration of fatty acids was higher in A. nodosum compared with both Laminaria species. The mineral profile of the three macroalgal species was rich in essential metals, particularly Ca, Mg and P, while the levels of I were approximately 9- to 10-fold higher in both Laminaria spp. compared with A. nodosum. The levels of toxic metals (Cd, Hg and Pb) in all the macroalgal species studied were low in the current study; while the levels of total As were high (49–64 mg/kg DW macroalgae) compared with previous reports.

The production of meat analogs using low-moisture extrusion is a complex process influenced by the composition of raw materials, processing parameters, and equipment design. Achieving a meat-like texture depends on the physicochemical and functional properties of the ingredients, which directly affect extrusion behavior and final product quality. This study aimed to evaluate the characteristics of various protein-rich plant-based raw materials are soy protein isolate (SPI), defatted soy flour (DFS), cowpea flour (CPF), moth bean flour (MBF), and wheat gluten (WG) for their suitability in meat analog production. The materials were analyzed for proximate composition (moisture, carbohydrate, protein, fat, ash, and dietary fiber), bulk density, water and oil absorption capacity, solubility indices, particle size distribution, and viscosity. The results provide valuable insights for optimizing raw material selection and processing conditions to improve extrusion performance and enhance the texture and quality of plant-based meat analogs.

The aim of this study was to determine and compare the quality parameters of broiler chicken meat from free-range and industrial poultry system. Proximate composition, color, pH, shear force, microbial quality and sensory characteristics were evaluated. Both free-range and industrial chicken meat presented PSE (pale, soft and exudative) anomaly ( L * > 53). An inverse correlation between lightness, pH and shear force was observed. The free range broiler meat had higher yellow color ( b * 11.56) and shear force (2.75 kgf) and lower red color ( a * 1.65) and pH (5.75) in comparison to the industrial broiler meat, due intensive physical activity on growing phase and influence of the pre-slaughter stress on the rigor mortis. The thigh cut from free range broiler meat showed higher protein levels (18.00%), while to the thigh and drumstick cuts of industrial broiler meat showed higher total fat levels (3.4 and 5.0%, respectively). In general, each strain and chickens producing methods gave the peculiar characteristics to meat (chemical, physical, microbiological and sensorial). Graphical Abstract

This study aimed to investigate the influences of fermentation at 37 °C for 3 days by different lactic acid bacterium strains, Lactobacillus plantarum (17a), Weissella cibaria (21), Leuconostoc pseudomesenteroides (56), W. cibaria (64) or L. plantarum (75), on color, pH, total soluble solids (TSS), phenolic compounds and antioxidant activity of African nightshade (leaves). Results indicated fermentation with L. plantarum 75 strain significantly decreased the pH and total soluble solids, and increased the concentration of ascorbic acid after 3 days. L. plantarum 75 strain limited the color modification in fermented nightshade leaves and increased the total polyphenol content and the antioxidant activity compared to the raw nightshade leaves. Overall, L. plantarum75 enhanced the functional potential of nightshade leaves and improved the bioavailability of gallic, vanillic acid, coumaric, ferulic ellagic acids, flavonoids (catechin, quercetin and luteolin) and ascorbic acid compared to the other lactic acid bacterium strains. Correlation analysis indicated that vanillic acid and p-coumaric acid were responsible for the increased antioxidant activity. Proximate analysis of the fermented nightshade leaves showed reduced carbohydrate content and low calculated energy.

Effects of different carbon to nitrogen ratios in the biofloc system with sugarcane molasses as organic carbon source on water quality, growth performance, and body composition of common carp (Cyprinus carpio L.) fingerlings were investigated in a 90-day trial. A total of 450 fish (14.17 ± 0.36 g) were fed twice daily with commercial diet at 5% of their body weight under a 12:12 light:dark regime and cultured in 1 control (without extra carbon source) and 4 experimental treatments (C/N: 11:1, 15:1, 19:1, and 23:1) with 3 replicates at a density of 1.06 kg m−3 per tank. Based on the results, the water electrical conductivity (EC) and total dissolved solids (TDS) (measured daily), flocs volume (FV), and total suspended solids (TSS) (measured once a week) were increased from C/N 11:1 to C/N 23:1. The variation patterns of the average levels of total ammonia nitrogen, nitrite, and nitrate (measured once a week) were similar and showed a decreasing trend with an increase in C/N ratio. Total heterotrophic bacteria was also positively affected by increasing C/N to 23:1. The highest fish final weight (59.36 ± 0.24 g), weight gain (45.21 ± 0.47 g), and protein efficiency ratio (PER, 1.77 ± 0.04) were recorded in C/N 19:1. The lowest (1.46 ± 0.03) and highest (1.51 ± 0.05) feed conversion ratio (FCR) and the highest (1.60 ± 0.03%/day) and lowest (1.49 ± 0.01%/day) specific growth rate (SGR) were observed in C/N 19:1 and the control group, respectively (P < 0.05). By increasing the C/N to 23:1, FCR increased and the feed intake, final weight, weight gain, PER, and SGR decreased. The highest crude protein content (77.31 ± 0.43 %DW) and the lowest crude lipid content (12.13 ± 0.32 %DW) of the fish carcass were observed in C/N 19:1 while these values for flocs were not significantly affected by C/N ratio. Overall, the biofloc system with C/N 19:1 improved the water quality and growth performance of common carp while not negatively affecting the carcass proximate analysis.

Annually, millions of tons of foods are generated with the purpose to feed the growing world population. One particular eatable is orange, the production of which in 2018 was 75.54 Mt. One way to valorize the orange residue is to produce bioethanol by fermenting the reducing sugars generated from orange peel. Hence, the objective of the present work was to determine the experimental conditions to obtain the maximum yield of reducing sugars from orange peel using a diluted acid hydrolysis process. A proximate and chemical analysis of the orange peel were conducted. For the hydrolysis, two factorial designs were prepared to measure the glucose and fructose concentration with the 3,5-DNS acid method and UV-Visible spectroscopy. The factors were acid concentration, temperature and hydrolysis time. After the hydrolysis, the orange peel samples were subjected to an elemental SEM-EDS analysis. The results for the orange peel were 73.530% of moisture, 99.261% of volatiles, 0.052% of ash, 0.687% of fixed carbon, 19.801% of lignin, 69.096% of cellulose and 9.015% of hemicellulose. The highest concentration of glucose and fructose were 24.585 and 9.709 g/L, respectively. The results highlight that sugar production is increased by decreasing the acid concentration.