Journal of Food Health and Bioenvironmental Science

Formulation and Evaluation of Melon (Cucumis melo L.) Ethanolic Extract Moisturizing Serum for Facial Sheet Mask Applications

2025-08-26T16:05:31+07:00

Addressing the increasing demand for natural and effective anti-aging skincare solutions, this study presents the development and evaluation of a moisturizing facial serum formulated with melon (Cucumis melo L.) extract for cosmeceutical sheet mask applications. Extracts from two cultivars, Orange Man and Hoshi Orange (grades B and C), were obtained using 70% and 99.9% ethanol. The 70% ethanol extract yielded the highest recovery (10.73±0.55%) and demonstrated superior antioxidant efficacy via DPPH assay (EC₅₀ = 1.25±0.08 mg/mL). The Hoshi Orange 70% ethanol extract, specifically chosen for its commercial viability, showed a strong profile (EC₅₀ = 1.18±0.06 mg/mL) and a high yield (9.85±0.48%). Formulation screening identified Carbopol® Aqua SF-1 combined with xanthan gum as the optimal gelling system for rapid serum absorption into the sheet mask within 90 sec. A 3% extract concentration exhibited ideal physicochemical stability following six heating–cooling cycles. Dermatological assessments on 22 volunteers confirmed the absence of irritation with the 1% extract formulation at 24 and 48 h post-application, and corneometric analysis revealed a statistically significant 59.84% increase in skin hydration 30 min post-application. These findings collectively highlight the significant potential of melon extract as a safe, effective, and sustainable bioactive moisturizing agent for natural anti-aging skincare formulations, contributing to the valorization of agricultural surplus.

Physicochemical, Bioactive, Antioxidant, and Sensory Characteristics of Red Rice-Based Instant Porridge Enriched with Tempeh and Pumpkin

2025-11-25T22:44:52+07:00

Instant red rice porridge has potential as a functional food; however, its low protein content and undesirable sensory attributes remain major limitations. This study investigated the effects of substituting tempeh, a source of protein and isoflavones, and pumpkin, a source of β-carotene, on the physicochemical properties, bioactive compounds, antioxidant activity, and sensory characteristics of instant red rice porridge. Formulations containing various ratios of red rice flour, tempeh, and pumpkin were processed using a drum dryer at 120°C. Physical properties (yield, bulk density, water activity, water solubility index, consistency, expansion ratio, viscosity, and color), chemical composition (proximate analysis, total phenolic content, and β-carotene), antioxidant activity, and sensory attributes were analyzed. Substitution with tempeh and pumpkin significantly increased the protein content, total phenolic content, β-carotene concentration, and antioxidant activity, although some physical parameters decreased. The high-substitution formulation (20:40:40) produced the highest bioactive content, whereas the medium-substitution formulation (40:30:30) was preferred by panelists due to its balanced nutritional quality, bioactive compounds, and sensory acceptance. Overall, incorporating tempeh and pumpkin enhances the nutritional and functional qualities of red rice–based instant porridge, demonstrating its potential as a locally sourced, health-promoting food innovation.

Optimizing Extraction Parameters to Minimize Tannin Content in Uva Black Tea Infusions

2025-10-03T16:50:25+07:00

Uva black tea contains more tannins than other tea types, contributing to its rich color and astringency; however, excessive tannin levels may pose potential health risks, prompting efforts to reduce its content. Green tea studies suggest that lower temperatures, shorter infusion times, and metal ions suppress tannin leaching. Therefore, this study aimed to evaluate the impact of different extraction temperatures, time, water hardness, and calcium (Ca) and magnesium (Mg) ion content on tannin leaching levels in Uva black tea. Because tannins are high-molecular-weight polyphenolic compounds, measuring both total polyphenol and tannin concentrations was necessary to evaluate how water composition influences tannin removal. Polyphenol and tannin content were quantified spectrophotometrically. The results indicated that tannin concentration increased with higher extraction temperature and time. Hard water produced a darker color compared to soft water, though polyphenol and tannin levels showed no significant difference. Filtration with a coffee filter did not affect color, but centrifugation lightened the supernatant. Both treatments tended to reduce polyphenol and tannin concentrations. Ca and Mg are abundant in hard water. Therefore, in this study these ions were added individually and together to assess their effects on tannin concentration. The Ca-added group showed a color similar to hard water, while the Mg-only group resembled soft water. Varying Ca concentration did not raise pH, indicating that color change was not due to pH. These findings suggest that Ca contributes to color increase. To reduce tannins in black tea, using hard water to bind Ca with tannins and removing them through filtration is effective. Using a fine-mesh filter may further enhance the tannin reduction effect.

Development and Characterization of a Date Palm Energy Gel Prototype: Nutritional Composition and Stability Study

2025-11-05T20:30:48+07:00

The aim of this study was to develop and characterize a date palm-based energy gel by evaluating its physicochemical properties, nutritional values, and consumer acceptance. Using a Box-Behnken design, the formulation was optimized by varying the water-to-maltodextrin ratio and date syrup concentrations. The results indicated that the date syrup significantly contributed to high caloric content, carbohydrate concentration, and antioxidant properties in the final product. The optimized formulation, consisting of a 1.5:1 water-to-maltodextrin ratio, 36% maltodextrin, and 8% date syrup, provided an energy density of 110 kcal/40g serving. Physicochemical attributes, including total soluble solids, pH, and viscosity, were significantly affected by the ingredient ratios (p<0.05). Sensory evaluation by 100 panelists confirmed high acceptance scores, with the optimized prototype demonstrating significant differences in preference (p<0.05) compared to other variations. This research, conducted at both laboratory and pilot-plant scales at Food Inno Startup Co., Ltd., demonstrates the feasibility of date palm-based energy gels as a functional food for sports nutrition and commercial production.