Food and Feed Research

THE ROLE OF CAROTENOIDS IN PREVENTING OXIDATIVE STRESS: EXPLORING THE ANTIOXIDANT POTENTIAL OF PUMPKIN AS A FUNCTIONAL CROP

Milana Matić — 2025-07-14

This review paper aims to explore the antioxidant properties of carotenoids and their role in mitigating oxidative stress caused by reactive oxygen species (ROS). Excessive ROS levels are linked to cellular damage, contributing to chronic diseases such as cancer, cardiovascular disorders, and neurodegenerative conditions. Carotenoids, natural pigments in various fruits and vegetables, exhibit significant antioxidant activity by neutralizing ROS and protecting cellular components. This paper highlights how carotenoids combat oxidative stress, emphasizing their ability to scavenge free radicals and prevent further lipid, protein, and DNA damage. Pumpkin (Cucurbita spp.) stands out as a valuable alternative crop due to its high carotenoid content, potential for sustainable cultivation, and versatility in developing functional foods and nutraceuticals. Among carotenoid-rich sources, pumpkins are distinguished by their high β-carotene content and additional carotenoids like lutein and zeaxanthin. These compounds not only enhance antioxidant defenses but also provide provitamin A activity, contributing to overall health. The review further discusses factors influencing carotenoid content in pumpkins, including cultivation practices, and post-harvest storage conditions. It also examines the impact of processing methods on carotenoid bioavailability, highlighting techniques such as steaming and freeze-drying that optimize nutrient retention. Key findings underscore the relevance of pumpkins as a sustainable and cost-effective source of carotenoids, suitable for functional food development. Promoting the inclusion of pumpkin-based products in diets is proposed as a practical strategy to combat oxidative stress and support public health.

EMERGING ROLE OF ARTIFICIAL INTELLIGENCE AND BIG DATA IN DRIVING SUSTAINABLE GROWTH IN THE GLOBAL FOOD INDUSTRY

ADITYA . — 2025-07-23

The integration of artificial intelligence (AI) and Big Data is emerging as a transformative force in the global food industry, driving sustainable growth through enhanced efficiency, productivity, reducing waste, improving resource management and decision-making capabilities. Recent advancements in AI and Big Data technologies, such as predictive analytics and machine learning, are revolutionizing agricultural practices by enabling precision farming, optimizing resource use and improving crop management systems. These technologies facilitate real-time monitoring of crop health, yield predictions and disease detection, thereby addressing critical challenges such as food insecurity and waste reduction. The application of AI and Big Data in the food supply chain enhances traceability and transparency, which are essential for ensuring food safety and quality. These technologies have further accelerated the adoption of digital solutions in the food sector, highlighting the need for resilient supply chains capable of adapting to disruptions. As the food industry grapples with the dual pressures of climate change and a growing global population, the role of AI and Big Data in promoting sustainable practices becomes increasingly vital. In addition to agricultural applications, AI and Big Data are reshaping business models within the food industry by fostering innovative marketing strategies and personalized nutrition solutions. The convergence of these technologies not only supports environmental sustainability but also enhances economic viability, paving the way for a more sustainable food ecosystem. Incorporating AI and Big Data into the global food industry fosters resilience against challenges such as climate change, resource scarcity and population growth. Therefore, by facilitating more sustainable and efficient operations, these technologies are revolutionizing food production, processing, distribution and consumption, thereby aligning the industry with the principles of environmental stewardship and global food security, in accordance with global sustainability objectives.

MICROENCAPSULATION TECHNIQUES: A COMPREHENSIVE REVIEW

CHITRA DEVI VENKATACHALAM — 2025-07-23

Microencapsulation technology consists of wrapping protective layers around bioactive compounds in the form of microcapsules varying in size ranges between 1-1000 µm. This approach encapsulates heat-sensitive ingredients, shielding them from temperature shifts, pH changes, and light, ensuring their controlled release for a variety of pharmaceutical and food uses. This technology can enhance the bioavailability, stability, and organoleptic characteristics of functional compounds such as flavonoids, carotenoids, vitamins and lipophilic nutrients (e.g., PUFA from fish oil). This review focuses on a complex review of microencapsulation technologies, including coacervation, spray drying, emulsification, fluid bed coating, freeze-drying, complex coacervation and solvent evaporation extrusion-based encapsulation and electrospinning-based encapsulation. All methods differed in the particle size, hydrophobicity and solubility, as well as the porosity of the microcapsules. Selecting a suitable technique depends on the properties of core materials and wall materials. Furthermore, the paper explains the influence of encapsulation methods on product functionality, flavor masking, and the enhancement of physical and thermal properties, emphasizing their significance in the evolving food industry.

POLYPHENOLIC COMPOSITION AND ANTIOXIDANT CAPACITY IN THE BRANCHES AND LEAVES OF SELECTED PRUNUS AND PYRUS SPECIES

Tatjana Jurić — 2025-05-14

Plants of the genus Prunus and Pyrus have been valued and used for centuries due to their rich nutritional and therapeutic properties. The fruit itself is primarily consumed, while other parts of the plants are often overlooked despite their biological activity. In this study, branches and leaves of 10 plant species were investigated, including nine from the Prunus genus (wild P. avium, cultivated P. avium, P. mahaleb, P. fruticosa, P. cerasus, P. domestica, P. persica, P. cerasifera, P. cerasifera pissardii) and one from the Pyrus genus (P. communis). This study aimed to determine their polyphenolic composition and antioxidant capacity. The powders from branches and leaves of Prunus and Pyrus species were extracted in 70% ethanol using ultrasound. The quantitative analysis of polyphenols involved spectrophotometric determination of total phenolic content, total flavonoid content, total hydroxycinnamic acid content, and total anthocyanins content. The study evaluated the antioxidant capacity of branches and leaves using FRAP and DPPH assays. Pyrus communis demonstrated the highest total phenolic content in both branches (591.55 mg gallic acid equivalents/g dry weight) and leaves (685.62 mg GAE/g d. w.). P. communis also showed strong antioxidant potential in both assays. Among Prunus species, P. cerasifera pissardii demonstrates an exceptional antioxidant capacity, and a high amount of total anthocyanins, phenolic acids, and total phenols. This study provides a preliminary insight into the phytochemical profile of underutilized by-products, such as branches and leaves. These parts of plants can also generally be regarded as valuable resources of biologically significant compounds. Based on the results, we can conclude that by-products from Pyrus communis and Prunus cerasifera pissardii have the potential for wider chemical and biological investigations.

REMOVAL OF SODIUM, POTASSIUM AND CALCIUM METAL IONS FROM ALKALIZED SUGAR JUICE USING SUGAR BEET PULP: A FIXED-BED COLUMN BIOSORPTION STUDY

Lidija Perović — 2025-05-27

This study investigates the possibility of applying continuous biosorption as an additional step in the sugar juice purification process to reduce the content of metal ions in alkalized juice. The response surface methodology (RSM) was used to examine the influence of the biosorption parameters: bed height of the biosorbent in the column, flow rate of the alkalized juice, and granulation of the biosorbent on molassigenic metal ions (K⁺, Na⁺ and Ca²⁺) removal efficiency. At a flow rate of 4.75 mL/min, a biosorbent bed height of 15 cm, and biosorbent granulation <1 cm, the achieved reduction of Na⁺ and Ca²⁺ ions in the alkalized juice was 74.19% and 62.78%, respectively. Slightly lower removal efficiency of K⁺ ions (50.69%) was achieved at a flow rate of 6.75 mL/min, a bed height of 15 cm, and biosorbent granulation >5 cm. Therefore, the biosorption process is highlighted as a desirable process in the thin juice purification stage. By repurposing the by-product of the sugar industry, the concept of circular economy and zero waste emission is achieved. An additional step in the juice purification process in the sugar industry results in higher juice purity, thereby enabling greater sugar extraction and yield.

ANTIMICROBIAL RESISTANCE OF Enterococcus spp. ISOLATED FROM ANIMAL-DERIVED FOOD

Dubravka Milanov — 2025-06-05

The current work aims to test the antimicrobial resistance of 92 Enterococcus spp. isolates from dairy products, eggs and meat in the Autonomous Province of Vojvodina, Serbia. As confirmed by PCR or MALDI TOF, E. faecalis was the most frequently encountered species (51.08%), followed by E. faecium (39.13%), E. hirae (6.52%), E. thailandicus (2.17%) and E. durans (1.08%). Generally, the most frequent resistance phenotype in all isolates was to tetracycline (34.78%), erythromycin (27.17%), doxycycline (21.73%) and streptomycin (13.04%). The phenotypic resistance to antimicrobials was less prevalent in enterococci isolates from dairy products than in meat isolates. Out of the 92 enterococci isolates, 16 (17.39%) were multidrug-resistant (MDR), primarily those from poultry (38.09%) and pork meat (21.05%). Resistance to fluoroquinolones was confirmed only in MDR enterococci isolates from poultry meat (28.57%). Resistance to vancomycin, ampicillin, linezolid, teicoplanin and tigecycline was not detected.

EFFECT OF ISOLATED PROBIOTIC LACTOBACILLUS PLANTARUM N24 ON GROWTH AND HAEMATOLOGICAL PERFORMANCES IN MALE ALBINO RATS

Christopher Fakorede — 2025-06-17

Lactic Acid Bacteria (LAB) are known probiotic microorganisms whose presence in food such as yoghurt is immensely beneficial. We investigated the potential of Lactobacillus plantarum N24 on physical and haematological parameters in Wistar albino rats. Standard microbiological techniques were used to isolate LAB from raw cow milk. The LAB was screened for strain-level identification using 16S rRNA gene sequencing. Yoghurt was prepared with probiotics using L. plantarum N24. In vivo assessment of three Groups (G1-G3) of Wistar albino rats (n=9), G1: rats fed with animal feeds, G2: rats fed with animal feeds and prepared probiotic yoghurt, G3: rats fed with animal feeds and live probiotic commercial yoghurt) and were monitored for weight gain, certain haematological parameters and Lactobacilli count. Data were analysed using descriptive statistics and ANOVA at a p-value of 0.05. This study revealed appreciable weight gain from 11.00±1.00 g on day 7 to 40.00±1.15 g on day 28. A significant improvement in feed intake and feed efficiency ratio was observed in the animals in G2 compared to other groups. The PCV (%), WBC (x10⁹/L), RBC (x10⁶µl) and Lactobacilli count (x10⁶ cfu/mL) were significantly better in G2 (49.7±2.4, 9.1±0.07, 8.71±0.20, 22.0±16.0) than in G1 (39.3±1.5, 7.67±0.19, 8.50±0.50, 0.46±0.04); and G3 (46.3±1.5, 7.30±0.33, 8.63±0.20, and 3.57±0.70, respectively) indicating the potential benefits of L. plantarumN24 as probiotics. L. plantarum N24 was a suitable probiotic candidate and could be used as a supplement to promote growth and increase or maintain the beneficial gut microflora.

THE PHYSICOCHEMICAL, OXIDATIVE AND TEXTURAL EFFECTS OF DECREASING SATURATED FAT CONTENT OF CHICKEN LIVER PÂTÉ THROUGH SUBSTITUTION WITH SUNFLOWER SEED OIL BASED OLEOGELS AND VEGETABLE PUREES

Meltem SERDAROĞLU — 2025-07-08

This study investigated the impact of using oleogel made with sunflower oil and vegetable puree on the quality of chicken liver pâté. In this experiment, beef fat was partially or completely replaced with oleogels at levels of 50% (O5) and 100% (O10). Additionally, in the oleogel-enriched samples (OS5 and OS10), chicken liver was substituted with vegetable puree by 15%. All substituted groups showed a significant reduction in total fat and cholesterol content while exhibiting a significant increase in protein content. Cooking loss increased progressively with the higher substitution ratios. Additionally, the TBARS values of the oleogel-added groups were significantly lower than those of the control group by the end of the storage period.

RHEOLOGICAL PROPERTIES ASSESSMENT OF CARP FEED MIXTURES WITH DIFFERENT PROTEIN SOURCES INCLUDED USING MIXOLAB

Petar Ilić — 2025-07-14

Three carp diets with same starch content (approximately 230 g/kg) with the inclusion of different protein sources were formulated. Control feed contained fish meal and soybean meal as a main source of protein which were completely substituted by dried duckweed. All ingredients of the diets were finely ground at the hammer mill and then mixed in twin-shaft paddle mixer. The aim of this paper was to assess the rheological and thermomechanical properties of these mixtures in order to forecast their behavior during subsequent processing. The determination of rheological properties was performed by Mixolab where water absorption capacity was set at a constant value of 100%. The Mixolab curve profiles varied where diet in which the fishmeal was completely replaced by the novel plant protein ingredient, duckweed flour, displayed greatest resistance to deformation, therefore the highest water holding capacity which was in accordance with results obtained by the method used for assessment of water absorption properties. Obtained results demonstrated that Mixolab has a good potential to be used as a tool for screening dry feed mixes when taking into account the amount of water and steam necessary for the successful conditioning management. Further investigation is required to enhance the applicability of these methods in establishing more effective parameters during the conditioning process.

VALORIZATION OF KINNOW FRUIT WASTES - SUSTAINABLE APPROACH TOWARDS ENVIRONMENT

Kavita yadav — 2025-09-09

During the processing of kinnow into juice, around 30-34% of the fruit peel and an average of 20–25 seeds are generated as trash. Consequently, the present study aims to determine the elemental composition, proximate, and oil content of locally cultivated kinnow seed and peel. Kinnow peel essential oil was extracted by hydrodistillation, whereas seed oil was cold-pressed. Characterisation of both extracted oils was performed by FT-IR and GC-MS. The proximate analysis of kinnow seeds powder revealed that it contained proteins, fat, fibres, ash, moisture and carbohydrates in amounts of 13.00±0.32%, 28.65±1.06%, 6±1.28%, 4.771±0.90%, 14.63%, and 31.96 ± 1.10, respectively. The smoke point of kinnow seed oil was 148 °C, and pH, acid value, peroxide value, iodine value, refractive index, saponification value, and unsaponification matter were: 6.26 ± 0.01, 1.125 ± 0.02, 5.91 ± 0.64, 92.56 ± 1.08,1.46 ± 0.002, 187.2 ± 1.73, and 0.51 ± 0.17, respectively. Moisture content, crude fat, and ash of fresh kinnow peel were found to be 75.08%, 1.27%, and 2.77%, respectively. The water retention capacity (WRC), oil retention capacity (ORC), swelling index, and solubility of dried peel were 6.96g w/g DM, 3.22g oil/g DM, 22.90 ml water/g DM and 36.05% respectively. GC-MS revealed hexadecenoic acid was the most common saturated fatty acid in kinnow seed oil, with an area of 24.28% and retention time 35.9 min, followed by esconic acid with 1.12% area, 42.1 min retention time and stearic acid with an area of 6.59%, retention time 38.8 min. The most abundant compound in peel essential oil was D-Limonene, with a retention time of 7.42 min as identified by GC-MS.

ANTIOXIDANT AND ANTIMICROBIAL POTENTIAL OF BLACKBERRY POLYPHENOLIC EXTRACTS: INFLUENCE OF DIFFERENT EXTRACTION TECHNIQUES AND SOLVENTS

Ana Todorović — 2025-11-05

Blackberries (Rubus sp.) are considered a good source of bioactive compounds, especially polyphenols. The high antioxidant and antimicrobial activity associated with polyphenols offers the possibility of using blackberry extracts in various food applications. This study investigates the potential of blackberry extracts obtained with various solvents and extraction techniques as a source of natural antioxidants and antimicrobial compounds. Ethanol and two natural deep eutectic solvents (NADES) (N1 − choline chloride:glycerol (1:2) and N2 − choline chloride:lactic acid (1:4)) and three different extraction techniques (maceration, ultrasound-assisted extraction, and microwave-assisted extraction) were applied. The extracts were evaluated in terms of total monomeric anthocyanin content, polymeric color, total polyphenol content, and ferric reducing antioxidant power (FRAP). The antimicrobial potential against two Gram-positive and two Gram-negative bacteria, as well as one yeast, was assessed using agar diffusion and broth microdilution methods. The N2 solvent gave a better yield of bioactives than N1 and ethanol, while the microwave-assisted extraction had the most pronounced effect on the extracts' polyphenol content and color. All samples displayed significantly higher antimicrobial activity than the ethanolic extract, with the generally highest efficacy observed against Gram-positive bacteria. Overall, these preliminary results demonstrate the potential of acidic NADES for the extraction and application of blackberry polyphenols. Future steps should include extraction optimization and food application studies.

DEVELOPMENT AND CHARACTERIZATION OF FISH MEATBALLS PREPARED WITH MECHANICALLY SEPARATED MEAT OF AMAZON HYBRID SORUBIM COATED WITH SAFFLOWER FLOUR AT DIFFERENT GRANULOMETRIES

Gustavo Graciano Fonseca — 2025-11-05

The aim of this work was to develop a food alternative for consumers with celiac disease. Thus, fish meatballs were prepared from mechanically separated meat of Amazon hybrid sorubim (Pseudoplatystoma reticulatum x Leiarius marmoratus) and breaded with gluten-free safflower flour at two granulometries and characterized. Three treatments were evaluated: wheat flour (control) (T1), safflower at mesh 8 (T2), and safflower at mesh 14 (T3). Characterization was conducted through chemical, physical, microbiological, and sensory analyses. The moisture content of T1 (67.89%) was significantly higher (p<0.05) than T2 and T3. There was no significant difference (p>0.05) between treatments for protein content (10.85-11.60%). All treatments differed from each other in lipid and ash contents, the prior being higher for T2 (15.89%) and the former for T1 (1.53%). For crude fiber content, there was no difference (p>0.05) between T2 and T3, but statistically higher (p<0.05) than T1 (5.06%). Meatballs breaded with safflower flour (T2 and T3) presented significantly higher (p<0.05) pick-up values and shear force compared to those breaded with wheat flour (T1). These were related to the granulometry of the flour. The much statistically higher (p<0.05) redness (a*) observed for T2 and T3 was related to the presence of pigments bind to polysaccharides from flour. The panel mean scores (5.36–7.64) indicate sensory responses spanning indifference to moderate–high liking on the hedonic scale. Samples T2 and T3 presented acceptance indexes above 70% and T1 above 80%. The safflower-flour breading produced a darker color and an increased bitterness that reduced overall sensory appeal relative to the commercial wheat-flour coating, as reflected by lower sensory scores, acceptance index, and purchase-intent ratings. Hence, it is recommended to refine the formulations using alternative ingredients to address these sensory challenges.

AMELIORATIVE EFFECTS OF SACCHAROMYCES CEREVISIAE (H.) ON HEMATOLOGICAL- BIOCHEMICAL PARAMETERS IN BROILER CHICKENS FED DIETS CONTAMINATED-NATURAL AFLATOXIN

Ammar Mostafa — 2025-11-18

This study evaluated the effects of supplementing two levels of Saccharomyces cerevisiae (H.) yeast in broiler diets naturally contaminated with aflatoxins (32 ppb), produced by Aspergillus flavus L. on hematological and biochemical parameters. A total of 200 one-day-old Ross 308 chicks were randomly assigned to four groups, each with five replicates of 10 birds. The negative control group (T1) received an uncontaminated diet, whereas the positive control (T2) was fed an aflatoxin-contaminated diet without additives. Groups T3 and T4 received contaminated diets supplemented with S. cerevisiae at 0.1% and 0.2% levels, respectively. Feeding broilers, a naturally aflatoxin-contaminated diet (32 ppb) adversely affected hematological and biochemical parameters (p ≤ 0.01), indicating compromised health and physiological status. Dietary supplementation, particularly at the 0.2% level, significantly improved hematological and biochemical profiles compared with the positive control (p ≤ 0.01). Improvements were observed in red blood cell counts (26%, 17%), white blood cell counts (12%, 9%), hemoglobin concentrations (6%, 5%), total protein levels (33%, 13%), albumin (20%, 7%), and globulin (47%, 26%), along with reductions in heterophil-to-lymphocyte ratios (23%, 21%), glucose concentrations (4%, 3%), and total cholesterol (6%, 5%) on days 21 and 42, respectively. These results demonstrate that dietary supplementation with 0.2% S. cerevisiae effectively mitigates the adverse effects of natural aflatoxin contamination on hematological and biochemical parameters in broiler chickens.

KONJAC GLUCOMANNAN AS FOAM STABILIZER IN POLYHERBAL DRINK POWDER VIA FOAM MAT DRYING

Alwani Hamad — 2025-12-11

The polyherbal drink contains polyphenol compounds that have many health benefits. The water extract of polyherbal drinks in the liquid phase has a short shelf life. Further powder processing is desirable by simple methods such as foam mat drying, that depend on the foam stabilizer. Konjac glucomannan (KGM) solution has the potential as a foam stabilizer. This study investigated the effect of konjac glucomannan concentrations (0-1%) as a foam stabilizer on polyherbal drink powder's physicochemical properties and antioxidant activity in foam mat drying. The polyherbal drink foam was prepared by adding lecithin at 10% w/w as a foaming agent and KGM as a foam stabilizer. The foam characters e.g Foam Expansion (FE), Air Fraction (AF), and Foam Stability (FS), and the powder characters, including physical and chemical (Total phenolic content (TPC) and Total Flavonoid content (TFC)), were investigated. Moreover, the powder's antioxidant activity was also analyzed using The DPPH free radical scavenging and Ferric Reduction Antioxidant Power (FRAP) methods. The results showed that applying KGM improved the stability of foam at a concentration of 0.5% upwards (FS>92.32%; FE>1.51). However, the physical properties of the powder were unchanged. All powders showed constant TPC (1.16- 1.36 mg GAE/g) and TFC (13.21- 28.92 mg QE/g). In addition, all powders revealed similar antioxidant activity both in DPPH free radical scavenging (231-245 mM TE/g) and FRAP (141-154 mM TE/g). The utilization of KGM as a foam stabilizer in the foam mat drying process demonstrated improved foam stability, particularly when used at a concentration of 0.5%.

NUTRITIONAL CHARACTERIZATION AND REGIONAL VARIABILITY OF CORN GRAINS FOR MONOGASTRIC ANIMAL FEEDING IN WESTERN ROMANIA

Ionela Hotea — 2025-12-19

Abstract: The objective of this study was to evaluate the nutritional quality and variability of corn grains used in the diet of monogastric animals, with a focus on samples collected from three counties in western Romania: Timiș, Arad, and Caraș-Severin. The analyzed corn kernels originated from the local hybrid Fundulea 350 were collected from regional grain collection centers after harvest and were analyzed to determine their chemical composition, amino acid profiles, and energetic parameters relevant to swine and poultry nutrition. Near-infrared reflectance spectroscopy (NIR) was employed to assess dry matter, crude protein, ether extract, crude fiber, ash, starch, and the concentrations of essential and non-essential amino acids. The results revealed significant interregional differences. Dry matter content ranged from 85.40% (Caraș-Severin) to 90.50% (Timiș), indicating generally good preservation conditions. Crude protein concentrations exhibited marked variability between regions, with highest values recorded in Timiș (up to 10.72%) and lowest in Caraș-Severin (minimum 6.67%). Lysine levels varied between 0.213% and 0.312%, while methionine ranged from 0.167% to 0.219%. Total starch content was consistently high (61.9–66.6%), supporting substantial energy contributions. Metabolizable energy for growing pigs (ME_GP) ranged from 13.61 MJ/kg in Caraș-Severin samples to 14.62 MJ/kg in Timiș samples. All samples contained a high proportion of phytic phosphorus (74–76%), underscoring the need for phytase supplementation to improve phosphorus bioavailability. The variability observed among regions emphasizes the importance of locally specific nutrient analysis to inform precise diet formulation and optimize performance in monogastric animal production. These findings highlight the critical importance of regional nutrient profiling to support precision diet formulation in swine and poultry production. Targeted selection and strategic blending of corn batches can improve protein supply, amino acid adequacy, and feed energy density, ultimately enhancing production efficiency and sustainability in monogastric systems.