Journal of Food Health and Bioenvironmental Science

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

Surapha Modsuwan — 2026-05-27

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.

Untargeted Metabolomic and Elemental Profiling of Ancient Stepwell Waters

Saloni Sachdeva — 2026-06-24

Gandhak-ki-baoli, an ancient stepwell, long revered for its therapeutic properties, represents untapped natural reservoir of bioavailable sulfur and bioactive compounds. In this study a multidisciplinary analytical approach was employed to investigate the physicochemical and biochemical characteristics of stepwell water and its surrounding geological matrix. Inductively Coupled Plasma Mass Spectrometry (ICP-MS) revealed a notable concentration of sulfur (~61 ppm) in the rock samples, while water profiling confirmed a mineral-rich composition indicative of redox-influenced hydrochemical environment. Ultra Performance Liquid Chromatography coupled with Electrospray Ionization and Quadrupole-Time-of-Flight-Mass-Spectrometry (UPLC–ESI–QToF–MS) identified 20 bioactive compounds exhibiting antimicrobial, antioxidant, and anti-inflammatory properties. Therapeutic potential is attributed to (1) membrane-permeabilizing saponins, such as digitonin, which may enhance the permeation of mineral and bioactive compounds through epidermal layers, and (2) bioactive phenolics and flavonoids, such as coumarin, capable of deep dermal absorption. These findings offer a detailed chemical and metabolomic profile of this historic stepwell, underscoring its significance as a unique reservoir with potential biological relevance and applications that warrant further investigation.

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

Agus Slamet — 2026-05-27

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

Reina Shimizu — 2026-05-27

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.

The Effects of Active Packaging and High-density Polyethylene (HDPE) Bags on Physicochemical and Sensory Quality of Spring Onions (Allium cepa var. aggregatum) during Cold Storage

Kankanit Jongrattanavit — 2026-06-24

The aim of this study was to evaluate the influence of packaging on the quality and shelf life of spring onions during cold storage. Visual quality, sensory attributes, weight loss, and color values (L*, a*, and b*) of spring onions were monitored throughout storage at 5°C. Visual quality was assessed based on predefined criteria, including color, appearance, and overall acceptability. Spring onions packed in high-density polyethylene (HDPE) bags exhibited visible signs of withering after 4 days of storage, accompanied by yellowing and browning of the green leaves and bulb areas. In addition, water condensation was visually observed inside the packages during storage and was associated with the development of a slimy texture on the stalks. Accordingly, the shelf life of spring onions packed in HDPE bags was determined to be 4 days. In contrast, spring onions packed in active packaging showed reduced wilting and maintained acceptable visual and sensory quality for up to 8 days of storage at 5°C, indicating an extended shelf life of 8 days under the studied conditions. Weight loss in both packaging systems reached approximately 5% after 8 days of storage, which corresponded to the limit of acceptable quality. A negative correlation was observed between weight loss and visual/sensory quality. Color analysis revealed an increase in lightness (L*) and yellowness (b*) values, while greenness (a*) slightly decreased during storage, indicating the gradual yellowing of the spring onions. Overall, active packaging effectively delayed quality deterioration and extended the shelf life of spring onions during refrigerated storage.

Extension of the Shelf Life of Rice Field Crab Chili Paste Using Hurdle Technology

Chanchana Siripanwattana — 2026-06-24

Rice field crab chili paste is a traditional Thai condiment known for its rich flavor and cultural significance. However, its high moisture content and susceptibility to microbial contamination limits its shelf life and market potential. This study aimed to extend the shelf life of rice field crab chili paste using hurdle technology, focusing on reducing water activity (a_w), adjusting pH, and incorporating food-grade preservatives. Various formulations were tested, including addition of humectants (glycerol) and preservatives (sodium benzoate). Physicochemical properties (pH, a_w) and microbiological safety (Total Plate Count, pathogen detection), were analyzed. The original-recipe rice field crab chili paste had a high pH (4.75±0.10) and high free water (a_w) level (0.93±0.03). It had a shelf life of 5 days at room temperature and 141 days under refrigerated conditions (5°C). From the 6^thday of storage at room temperature, the Total Plate Count (TPC) was found to have exceeded the standard (>1×10⁴ CFU/g). The addition of 3% and 6% glycerol to the chili paste extended its room-temperature shelf life to 7 days and its refrigerated shelf life to 169 days with the average pH 4.11±0.02 and 4.10±0.00 respectively and the average a_w at 0.77±0.03 and 0.77±0.01 respectively. Adding sodium benzoate under pH 4.10 revealed that the average a_w of the chili pastes with sodium benzoate 250 and 500 ppm were 0.75±0.25 and 0.76±0.26 respectively. This method extended the shelf life of chili paste under room temperature conditions to 31 days. ANOVA testing confirmed significant differences in microbial stability, and the effectiveness of glycerol and preservative use. The results of this study found that hurdle technology effectively extended the shelf life of rice field crab chili paste while maintaining product safety and quality. Sodium benzoate proved most effective for long-term storage, whereas glycerol-based formulations benefited from refrigeration. These findings provide practical insights for small-scale producers aiming to improve product stability and marketability.

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

Wilaipan Jaiwilai — 2026-05-27

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.

Effective Inactivation of Listeria monocytogenes Biofilms on Stainless Steel by Peroxyacetic Acid: Advancing Food Safety Protocols

Netsai Sriaksorn — 2026-06-26

Listeria monocytogenes biofilms are highly resilient on food-contact surfaces, posing a persistent risk in the food industry. Effective strategies to control these biofilms are essential for ensuring food safety. This study quantitatively evaluated the efficacy of a commercial peroxyacetic acid (PAA) disinfectant in inactivating L. monocytogenes biofilms on stainless steel (SS) surfaces. Biofilms established on SS coupons were visualized using field-emission scanning electron microscopy (FESEM) and assessed via culturable cell counts. FESEM revealed that treatment with 240 ppm PAA for 15 min had minimal impact, with regrowth occurring within 48 h, highlighting the higher resistance of biofilm-embedded cells compared to planktonic cells (MIC: 60 ppm). Untreated biofilms exhibited regrowth within 24 h. Higher concentrations (480 and 720 ppm) induced pronounced morphological changes, including visible holes and cell damage. Regrowth occurred at 480 ppm within 72 h, whereas 720 ppm completely prevented bacterial recovery (log reduction >6.0) for up to 168 h (7 days), irrespective of 5- or 10-min exposure. These results demonstrate the dose-dependent efficacy of PAA and support the use of 720 ppm for at least 5 min as an effective strategy to disrupt L. monocytogenes biofilms and prevent regrowth in food-processing environments.