Journal of Food Health and Bioenvironmental Science

Impact of Novel Food Processing Techniques on the Physicochemical, Dietary, Sensory, and Safety Characteristics of Plant-Based Non-dairy Drinks

2025-02-19T09:16:21+07:00

Cow's milk (CM) is a staple in numerous diets due to its comprehensive nutritional profile, providing all essential nutrients required for human health. It is widely consumed as a beverage and incorporated into various culinary applications, including coffee, tea, milkshakes, and a broad range of dairy-based products such as ice cream, curd (or yogurt), cakes, and confections. Nevertheless, CM is not a good option for many people because of the reasons like lactose intolerance, allergies to milk proteins, metabolic diseases (for instance, galactosemia where the body cannot process galactose), and dietary restrictions due to different reasons like veganism, plant-based preferences, or religious and cultural practices that do not allow them to eat dairy products at all. Not only this, but also there have been many discussions on the possible health risks of dairy consumption, such as acne, high saturated fat intake, and cardiovascular disease. Plant-based Milk (PbM) alternatives have come up to satisfy the ever-increasing demand for Non-dairy substitutes that not only visually and texturally resemble CM but also have similar functional properties. These alternatives come with environmental benefits as well, among which is the eco-friendliness of the PbM production chain, and also the reduction of carbon emissions when compared to the dairy industry. However, the nutritional quality of PbM products is very often lower than that of the Plant-based Drinks (PbD) in terms of flavor, texture, and solubility, which makes it very difficult for these products to be accepted by a wider audience and be competitively positioned in the market. The most common method of microbial stability and shelf-life extension is thermal processing, while at the same time, high temperatures may lead to the loss of sensitive chemicals and may also raise specific unfavorable reactions, which result in the decrease of protein digestibility and amino acid bioavailability in Non-dairy PbD alternatives. To address these limitations, innovative non-thermal technologiessuch as high-pressure processing, pulsed electric fields, and ultrasoundare being explored for their potential to enhance product stability, nutrient retention, and sensory appeal without compromising safety. Even though the results from the preliminary stages were very encouraging, studies that were done on these new techniques and their effect on PbD are still very limited. So, research in the future should mainly focus on interdisciplinary cooperation to move forward with the development of PbM products that are suitable for health, nice to eat and drink, and different from each other according to the needs of the consumers.

Development of Alginate-Based Artificial Plant Tissues for Trapping Pythium Aphanidermatum Causing Vegetable Root Rot in Hydroponic Growing Systems

2025-05-16T14:05:23+07:00

The objective of this study was to synthesize and evaluate the efficiency of artificial plant tissues made from alginate at various concentrations for trapping Pythium Aphanidermatum, a fungal pathogen responsible for root rot disease in plants grown utilizing hydroponic systems. This pathogen is commonly introduced into hydroponic systems through multiple contamination sources such as seeds, nutrients, hydroponic solutions, water, and fertilizers, leading to widespread and difficult-to-control outbreaks in such systems. The synthesized artificial plant tissues were designed to closely resemble natural plant tissues, enabling P. aphanidermatum spores to germinate and develop germ tubes that penetrate and adhere to the artificial plant tissues in order to absorb nutrients within 24 h. This approach allows for the efficient removal of the pathogen without the use of chemical agents, thus preventing chemical residue accumulation in the hydroponic system. The samples used in this study included artificial plant tissues synthesized from alginate at concentrations of 1%, 2%, 3%, 4%, and 5%. These samples were tested for their ability to trap P. aphanidermatum spores within 24 h while being placed on the water circulation grid of the hydroponic system. Additionally, the amount of residual P. aphanidermatum in the nutrient reservoir of the hydroponic system (prior to re-entry into the circulation loop) was analyzed. The results indicated that the artificial plant tissue synthesized from 3% alginate exhibited the highest average retention of P. aphanidermatum, with 9.43 colonies per unit area. Moreover, it resulted in the lowest residual amount of P. aphanidermatum in the water reservoir after 24 h, averaging 6 colonies/mL.

Effects of Biochar-Amended Media on Leaf Lettuce (Lactuca sativa L.) Growth in Raised-Bed Sloped Terrain System

2025-06-29T08:49:01+07:00

The COVID-19 pandemic exposed critical vulnerabilities in global food systems, notably disrupting supply chains and limiting food access in developing countries. In response, home gardening emerged as a practical strategy to bolster household food security. However, hilly and sloped terrains—common across many Southeast Asian—present significant cultivation challenges. This study investigates the efficacy of biochar-amended growing media in enhancing the productivity of leaf lettuce (Lactuca sativa L.) cultivated in raised-bed gardens situated on sloped land in a highland province of the Philippines. A 2×6 factorial experiment was conducted using a Randomized Complete Block Design (RCBD), evaluating two lettuce varieties (‘Green Span’ and ‘Lollo Rosa’) across six growing media treatments, including incremental levels (5%, 10%, 15%) of carbonized rice hull (CRH) biochar amendment. Growth parameters assessed included plant height, leaf count, fresh weight, and yield per square meter. Results showed that biochar-enhanced media significantly improved lettuce growth and yield relative to conventional methods, with the 10% CRH treatment yielding the highest productivity. Specifically, this treatment resulted a 584.7% increase in marketable yield per plant and a 584.1% increase in extrapolated yield per 100 m² compared to the control group (garden soil only). Between the two varieties, ‘Green Span’ consistently outperformed ‘Lollo Rosa’ in terms of plant vigor, crown development, and total yield, producing more than three times higher marketable biomass. These results offer actionable insights for smallholder farmers and policymakers pursuing climate-resilient and nutrition-sensitive agricultural interventions in topographically constrained areas. By optimizing crop performance through resource-efficient amendments, the study charts a viable path for sustainable food production in sloped, underutilized landscapes.

Enhancing Antioxidant Properties of Ice Cream with Broken-Milled Riceberry Rice Extract

2025-04-23T13:53:12+07:00

This study investigated the potential of broken-milled Riceberry rice extract as a natural bioactive ingredient for ice cream enrichment. Extracts were prepared using ethanol-water solutions at various concentrations (10–50%), with 50% ethanol yielding the highest levels of anthocyanins (20.84 mg cyanidin-3-glucoside/100 g DW), total phenolics (143.15 mg GAE/100 g DW), and strong antioxidant activity (78.36% DPPH scavenging activity). High-performance liquid chromatography (HPLC) revealed a phenolic profile rich in vanillic, protocatechuic, and sinapic acids. The extract was freeze-dried and incorporated into ice cream at 0.5%, 1.0%, and 1.5% (w/w). Fortification significantly increased total phenolic content and antioxidant activity, with the 1.5% formulation reaching 84.97% DPPH scavenging activity. Physical characteristics such as viscosity and color were also affected, while pH remained stable. These results highlight the extract’s potential for use in functional frozen desserts, providing a sustainable way to valorize agricultural byproducts while enhancing nutritional quality.

Antioxidant Activity, γ-Aminobutyric Acid, and Genome Analysis of Lactiplantibacillus plantarum FL13-2 from Fermented Rice Flour

2025-07-07T22:45:26+07:00

Ten rod-shaped isolates of lactic acid bacteria (LAB) from the traditional fermented rice flour, khao-khab were identified as belonging to the genus Lactobacillus based on phenotypic characteristics. Group I isolates (FL12-1, FL18-1, FL19-1S, FL23-1, FL24-1, FL25-1, and FL26-1) were closely related to Limosilactobacillus fermentum, exhibiting 16S rRNA gene sequence similarity of 99.4%–100%. Group II included FL13-2 and FL22-2 (Group IIA) and FL17B (Group IIB), closely related to Lactiplantibacillus plantarum (99.9%–100%) and Lactiplantibacillus pentosus (100%), respectively. All isolates demonstrated strong antioxidant potential, with 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity—measured by the standard DPPH assay—ranging from 78.49±1.01% to 91.18±3.95%, surpassing that of ascorbic acid. Strain FL13-2, identified as L. plantarum through genomic analysis (Average Nucleotide Identity (ANI) 98.5%, digital DNA-DNA hybridization (dDDH) 92.5%), produced 2.43 g/L of γ-aminobutyric acid (GABA). It harbored key biosynthesis and transport genes (gadB, gadC, gatABCD, pdxK). Phylogenetic analysis confirmed high sequence similarity of these genes with other LAB strains, supporting their functional roles. The gad system was implicated in acid resistance and GABA production under low pH conditions. Genome annotation revealed bacteriocin genes (Enterocin X β, Plantaricin E, and F) and indicated low pathogenicity and absence of virulence factors. Antimicrobial resistance genes (vanH, vanT, vanY) were detected; however, these are intrinsic to LAB and associated with essential cell wall biosynthesis rather than acquired resistance. Additionally, the presence of the qacJ efflux pump and hlyIII gene—both commonly found in probiotic strains—further supports the safety profile of FL13-2. These findingshighlight L. plantarum FL13-2 as a promising multifunctional probiotic candidate with potent antioxidative, GABA-producing, and antimicrobial properties.

Physicochemical properties and m elting behavior of coconut milk ice cream with Melinjo (Gnetum gnemon Linn.) leaves incorporation

2025-07-19T10:57:46+07:00

Melinjo (Gnetum gnemon Linn.), locally known in Thailand as “Liang,” is a widely consumed vegetable in Southern Thailand and often referred to as the “queen of local vegetables” due to its nutritional and health-promoting properties. However, old leaves remain underutilized. This study aimed to evaluate the effects of Melinjo leaf incorporation on the physicochemical properties and melting behavior of coconut milk ice cream. Ice cream formulations were prepared with 5%, 10%, 15%, and 15% (pulp-separated) leaves (w/w), and their physicochemical and melting characteristics—including color parameters, pH, apparent viscosity, overrun, melting rate, induction time to the first drip, and time to 50% drip-through—were analyzed. Increasing Melinjo leaf content significantly decreased L* values while increasing a* and b* values (p≤0.05). Leaf incorporation slightly elevated pH and significantly increased viscosity (p≤0.05), whereas overrun decreased with higher leaf levels, likely due to the influence of dietary fiber and phenolic compounds on air incorporation. Furthermore, Melinjo addition significantly reduced the melting rate and prolonged both induction time to the first drip and time to 50% drip-through (p≤0.05). Overall, incorporation of 15% Melinjo leaves was found to optimize melting resistance and functional properties. These results highlight the potential of Melinjo leaves as a functional ingredient for the development and quality enhancement of coconut milk ice cream and related plant-based frozen desserts.

Effects of Dietary Algae Supplementation on Growth, Hepatopancreatic Histopathology, and Disease Resistance in Post-Larval White Shrimp (Litopenaeus vannamei)

2025-07-12T23:37:37+07:00

Algae have been increasingly incorporated into aquaculture feeds as functional additives with dual roles as immunostimulants and growth enhancement. Various species serve as rich reservoirs of essential nutrients and bioactive constituents—such as vitamins, antioxidants, phycocyanin, minerals, amino acids, carotenoids, proteins, and fatty acids—that collectively promote growth and stimulate immunity. A 28-d feeding trial was conducted to assess the impact of different algae-based supplements on growth performance, hepatopancreatic histology, and resistance to Vibrio parahaemolyticus in post-larval Litopenaeus vannamei. Shrimp were divided into 4 groups: control (F0) received the basal diet alone, while treatment groups were fed the basal formulation supplemented with 5 g/kg of dried Ulva sp. (F1), Sargassum sp. (F2), and Spirulina platensis (F3). The results revealed that the F3 group (S. platensis) achieved the greatest improvement in final body weight, weight gain, average daily gain (ADG), and feedconversion ratio (FCR) compared to F0, F1, and F2 (p≤0.05). Following a 168-h V. parahaemolyticus challenge, shrimp in the F3 group exhibited the lowest cumulative mortality rate (6.60 %), significantly lower than that of all other treatments (p≤0.05). Histological examination of the hepatopancreas revealed superior tissueintegrity and a marked reduction in pathogen burden within the F3 group (p≤0.05). In summary, the study highlights the potential of algae as functional additives in shrimp feed demonstrating their capacity to enhance growth performance, induce beneficial histological alterations, and enhance resistance to V. parahaemolyticus. Among the algae tested, S. platensis proved to be the most effective supplement.

Development and Optimization of Compressed Food Rations from Red-Fleshed Dragon Fruit (Hylocereus polyrhizus)

2025-06-06T10:46:55+07:00

This study developed a production process for compressed food ration (CFR) from Hylocereus polyrhizus (red-fleshed dragon fruit) with the aim of creating a convenient, nutrient-rich product with extended shelf life. The effects of baking temperature (90–120°C), baking time (30–75 min), and juice-to-ingredient mixing ratio (0.75:5–1.5:5, w/w) on key nutritional parameters such as vitamin C content, total polyphenol content, reducing sugar concentration, and DPPH free radical scavenging activity and were systematically evaluated. The optimal processing conditions were identified as a baking temperature of 100°C, a baking time of 60 min, and a juice-to-ingredient ratio of 1:5 (w/w). Under these conditions, the CFR exhibited the highest nutritional values, with vitamin C content of 150.42±0.4 mg/100 mL, total polyphenols of 456.1±1.5 mg GAE/100 g, reducing sugars of 1.51±0.03 g/L, and DPPH inhibition capacity of 32.07±0.4%. Sensory evaluation conducted according to Vietnamese Standard TCVN 3215:1979 yielded a total score of 16.67/20, with taste achieving the highest weighted score (6.38), confirming the product’s appealing flavor, stable appearance, and desirable texture. In conclusion, CFR formulated from red-fleshed dragon fruit demonstrated high nutritional value, strong antioxidant potential, and favorable sensory attributes, supporting its development as a functional, convenient, and sustainable food product.

Chemical Composition and Biological Activities of Essential Oil from Citrus aurantiifolia Peel Waste for Use in Aromatherapy Products

2025-05-16T15:31:31+07:00

The processing of lime (Citrus aurantiifolia (Christm.) Swingle) results in considerable waste, including peels, seeds, and pomace. D-limonene belongs to the category of monoterpenoids, and it is one of the chemicals composed within lime oil. This study aims to explore the antioxidant and anti-inflammatory properties of essential oil extracted from lime peel waste to enhance its market value, with potential uses in natural fragrances for skin cosmetics and SPA products. Essential oils were extracted from lime peels using hydro distillation, and their properties were evaluated. Chemical profiling by gas chromatography-mass spectrometry (GC-MS) revealed D-limonene (51.45%) as the dominant compound among eleven identified constituents. The lime peel oil was found to be non-cytotoxic to normal human dermal fibroblast (NHDF) cells. Additionally, it demonstrated significant in vitro antioxidant activity, as shown by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging assay and the reduction power measured through free radical scavenging activity (FRAP) tests. The essential oil also exhibited inhibitory effects against several skin pathogens, including Escherichia coli (ATCC 8739), Pseudomonas aeruginosa (ATCC 9027), Staphylococcus aureus (ATCC 6538), and Candida albicans (ATCC 10231). Significantly, the lime peel oil exhibited a concentrationdependent inhibition of nitric oxide production, with the 25 µg/mL concentration showing a greater reduction in nitric oxide levels compared to the other concentrations when assessed against the lipopolysaccharide-treated group. A massage oil formulation containing lime peel oil was created, demonstrating favorable physicochemical properties and stability at room temperature for 30 d. Overall, these results indicate that lime peel oil, sourced from waste, holds promising potential as a natural fragrance in skin cosmetic and SPA products, in addition to possessing significant antioxidant properties.

Spatiotemporal Assessment and Index-Based Evaluation of Coastal Water Quality at Selected Beaches in Southern Sri Lanka

2025-08-23T17:32:10+07:00

The coastline of Sri Lanka plays an important role in shaping the socioeconomic development through fisheries, tourism, and ecosystem services. However, the anthropogenic influence and the absence of systematic water quality assessments create serious challenges to coastal sustainability. This study evaluates the coastal water quality of Unawatuna, Mirissa and Polhena beaches through a spatiotemporal analysis and develops a Coastal Water Quality Index (CWQI). A total of 152 samples were collected across 19 sites between May to December 2023 and analyzed for pH, salinity, EC, TDS, DO, turbidity, TSS, phosphate, nitrate, and nitrite. Results were compared against ASEAN and regional marine water quality standards. Most of the parameters were within acceptable limits except for phosphate, highlighting the anthropogenic nutrient inputs. PERMANOVA and NMDS revealed spatial consistency in Unawatuna and Mirissa, while Polhena exhibited significant spatial variation, particularly in DO levels. October to November showed water quality deviations across all sites, linked to intermonsoon effects. CWQI results ranged from 14 (excellent) to 118 (poor), 14 (excellent) to 74 (good) and 17 (excellent) to 124 (poor) in Unawatuna, Mirissa and Polhena, respectively. Although overall water quality remained generally stable, an upward trend of CWQI values indicates a decline in water quality. These findings highlight the urgent need for monitoring and integrated coastal zone management strategies to maintain ecological resilience and support sustainable policy development.