Journal of Food Health and Bioenvironmental Science

Effects of SCOBY Fermentation on the Phytochemical Profile, Antioxidant and Antibacterial Activity of Sonneratia caseolaris (L.) Engl. Leaf Infusion

M. Rifqi Efendi — 2026-09-25

Indonesia harbors extensive mangrove ecosystems with considerable untapped potential as sources of functional bioactive ingredients. Sonneratia caseolaris (L.) Engl., a mangrove species traditionally used in ethnomedicine, contains diverse polyphenolic compounds. However, its application as a functional beverage remains unexplored, particularly regarding how SCOBY fermentation may influence its phytochemical composition and biological activities. This study evaluated the effects of SCOBY fermentation on the physicochemical characteristics, phytochemical profile, antioxidant capacity, and antibacterial activity of S. caseolaris leaf infusion. Fermentation was conducted for 14 days, and a fermented product was compared with an unfermented sample. The fermentation process resulted in a reduction in pH. Phytochemical analysis showed an increase in total phenolic content (TPC) from 21.92±0.18 to 24.23±0.09 mg GAE/g (≈10.5%) and total flavonoid content (TFC) from 11.02±0.06 to 11.58±0.13 mg QE/g (≈5.1%). UPLC–MS profiling revealed fermentation-associated alterations in phytochemical composition, including changes in flavonoid glycosides and sterol derivatives. Antioxidant activity evaluated using the DPPH assay showed comparable IC₅₀ values between the unfermented infusion (46.05±0.12 µg/mL) and its fermented counterpart (45.26±0.26 µg/mL). Notably, the unfermented infusion exhibited no antibacterial activity, whereas the fermented product demonstrated strong inhibition against Pseudomonas aeruginosa (16±2.00 mm at 5%) and weak inhibition against Staphylococcus aureus (7.33±1.15 mm at 5%). Overall, SCOBY fermentation modified the chemical profile and generated selective antibacterial activity. These findings support the potential of fermented S. caseolaris leaf infusion as a potential functional beverage and contribute to the valorization of mangrove plant resources.

Improving DASH Diet Behaviors, Knowledge and Clinical Outcomes in Uncontrolled Hypertension through a Self-Management DASH Diet Intervention: A Quasi-Experimental Study

Surat Thipwat — 2026-09-25

The Dietary Approaches to Stop Hypertension (DASH) diet is recognized as one of the most effective dietary interventions for reducing blood pressure. Self-management interventions based on the DASH diet have been developed to enhance dietary adherence and promote sustained blood pressure control among patients with hypertension. This study evaluated the self-management DASH diet intervention on DASH diet behaviors, knowledge and clinical outcomes in patients with uncontrolled hypertension. A quasi-experimental, one-group pretest-posttest study was conducted at the internal medicine outpatient department of a tertiary hospital in Maha Sarakham province, Thailand. Forty-eight participants with uncontrolled hypertension were recruited through purposive sampling. The 12-week intervention integrated DASH diet education, behavior modification, self-management skills, knowledge enhancement, and telephone-based follow-up. Data on knowledge, DASH diet behaviors, systolic and diastolic blood pressure (SBP/DBP), and urine sodium were collected at baseline and post-intervention. Descriptive statistics and paired t-tests were applied for statistical analysis. After 12 weeks, participants’ knowledge scores improved from 8.75 to 10.00 and DASH diet behaviors improved significantly from 41.18 to 51.97 (p<0.001). Moreover, SBP decreased by 12.68 mmHg and DBP by 10.27 mmHg (p<0.001). In addition, urine sodium levels also decreased significantly (p<0.001). The findings suggest that a self-management DASH diet intervention can improve patients' knowledge and promote healthier dietary behaviors, as well as reduce SBP, DBP, and urine sodium levels.

Development of Corn Cob-Derived Cellulose-Based Edible Coating for Enhancing the Physicochemical Properties of Pear Fruits during Storage

Sharma Valavan Elumalai — 2026-09-24

The utilization of edible coating is an efficient strategy for maintaining quality and reducing postharvest losses in fruits and vegetables. This study reports the extraction of cellulose from corn cob and the development of a cellulose-based edible coating. The efficiency of the prepared coating was evaluated using pear fruits as a model system. The novelty of this work lies in the use of corn cobs, an agricultural waste material, as a sustainable and low-cost source of cellulose extracted through a simple process. The extracted cellulose was quantified and characterized using Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), scanning electron microscopy (SEM) and thermogravimetric analysis (TGA). The characterization results confirmed the presence of characteristic functional groups, including CH asymmetric stretching, –NCO groups, H–O–H bending, Hydrogen bonding, and β-glycosidic linkages. The cellulose exhibited a crystalline structure, structural rigidity, and a porous surface morphology. Cellulose-based edible coatings were prepared at 3 different concentrations and applied to pear fruits, which were stored at ambient temperature for 15 days. The coated fruits showed better retention of physicochemical properties, including pH, firmness, total acidity, and total soluble solids compared to uncoated fruits. The coating was applied to pear fruits and evaluated during 15 days of storage at 23°C. In addition, the cellulose-based coating significantly (P<0.05) reduced weight loss (3.41%) and preserved higher level of ascorbic acid (22.60 to 24.10 mg/100 g) during storage. Overall, the application of the cellulose-based edible coating effectively extended the shelf life of pear fruits. This finding suggests the potential of cellulose-based edible coatings derived from agricultural waste as a sustainable solution for preserving fruits and vegetables while maintaining nutritional quality.

Drying Pandan Leaves Using Step-Down Microwave Power: Approach for Drying Efficiency, Color Quality, and Energy Consumption

Wanchalee Pengpongsa — 2026-09-25

This study investigated the application of a step-down microwave (MW) power technique for drying pandan leaves (Pandanus amaryllifolius), assessing its performance against constant-power drying across a range of 100–800 W. Key parameters evaluated included drying kinetics, color quality, specific energy consumption, and effective moisture diffusivity. The results indicated that while constant high MW power of 800 W achieved the shortest drying time of 8 min, it caused significant chlorophyll degradation (a* = –1.63) and high energy use. In contrast, the step-down protocol at MW power of 450 W for 10 min, followed by 200 W, effectively combined rapid initial moisture removal with a gentler finishing phase. This approach yielded a competitive drying time of 16 min, significantly better color preservation, and a 54% reduction in specific energy consumption compared to constant MW power drying at 800 W. The maximum effective moisture diffusivity for the step-down method was calculated to be 7.911×10^-14 m²/s. The prediction model based on the Arrhenius equation confirmed that effective moisture diffusivity is a temperature-activated process. Therefore, the step-down MW technique is recommended as an efficient, energy-saving, and quality-preserving method for drying pandan leaves.

Probiotic Potential of Indigenous Yeast Isolated from Chao, a Traditional Indonesian Fermented Fish

Fitri Handayani — 2026-10-01

Indigenous yeasts from traditional fermented foods represent a promising yet underexplored source of probiotic candidates. Chao, a traditional fermented fish from Pangkajene Kepulauan Regency, South Sulawesi, is characterized by yeast-associated fermentation, suggesting its potential as a promising source of functional microorganisms. This study aimed to evaluate the probiotic potential of yeast isolates from Chao through integrated physiological, functional, and molecular analyses. Yeasts were isolated using yeast peptone dextrose (YPD) medium and screened for tolerance to acidic pH, bile salts, and osmotic stress, as well as for hydrophobicity and co-aggregation with pathogenic bacteria. Out of 40 isolates, 3 strains (C32B.1, C35B.1, and C37B.1) exhibited strong tolerance to gastrointestinal-like conditions and favorable adhesion-related properties. The selected isolates demonstrated high cell surface hydrophobicity (>65%) and moderate to strong co-aggregation ability with pathogenic bacteria. Functional characterization demonstrated that these isolates possessed notable bioactivities, including antidiabetic activity (up to 70.20%), antioxidant activity (>73%), and anti-inflammatory potential (>56%), with activities increasing in a concentration-dependent manner. Molecular identification based on 18S rRNA gene sequence analysis revealed that the selected isolates were affiliated to Pichia kudriavzevii (99.74% similarity). These findings highlight the potential of indigenous yeasts from Chao as promising probiotic candidates and support their application in functional food development and related biotechnological industries from traditional fermented foods.

Effects of Glycerol Content and Drying Temperatures on the Properties of Durian Rind Film

Apaporn Jomlaperatikul — 2026-10-05

This research aimed to study the effects of glycerol as a plasticizer and the effects of drying temperatures on the physical, mechanical, and chemical properties of durian rind powder films. The glycerol content was studied at three levels, specifically; 0.75, 1.5, and 2.25% weight by volume (W/V), and the films were formed by drying at 35, 40, and 45°C. After drying, the obtained films were tested for physical, mechanical and chemical properties, including thickness, color value, moisture content, water vapor permeability, water solubility, tensile strength, water activity (a_w), and film degradation. The results found that, films had a thickness range of 0.14–0.17 mm, a brightness value (L*) range of 72.3–76.8 and a moisture content range of 8.74–11.24%. The water vapor permeability and water solubility increased with increasing glycerol content. With respect to the mechanical properties, it was found that when the glycerol content increased, the tensile strength decreased. In contrast, the elongation of the films increased. Film degradation tests showed that increasing temperature and glycerol content resulted in a shorter degradation rate.

Development of Osmotic and Osmo-dried Asparagus racemosus Substitute using Maltitol and Applications of Linear Programming for Product Planning

Thutiyaporn Chittapalo — 2026-10-05

This study aimed to develop osmotic and osmo-dried Asparagus racemosus (Shatavari) using maltitol as a sucrose substitute and to optimize production planning through linear programming (LP). Shatavari samples were subjected to osmotic dehydration using sucrose or maltitol solutions at varying concentrations, followed by drying to produce osmo-dried products. Physicochemical properties, water activity, and sensory characteristics were evaluated to determine product quality and consumer acceptance. Results showed that substitution with maltitol yielded products with desirable sensory attributes comparable to those obtained with sucrose, particularly in osmo-dried samples, which demonstrated higher scores for color, texture, and overall acceptability, with overall liking scores ranging from 5.4 to 6.3 on a 7-point hedonic scale, indicating moderate to high consumer acceptance. The osmo-dried product exhibited lower water activity (0.65±0.021), which may contribute to improved microbial stability by inhibiting the growth of most bacteria and yeasts, although some molds may still grow under favorable conditions. Production optimization using the LP graphical method indicated that the maximum profit 385.35 THB could be achieved by producing 1.08 kg of osmo-dried Shatavari. A mixed production of 1.01 kg osmotic and 0.20 kg osmo-dried Shatavari yielded a profit of 293.23 THB. The integration of osmotic dehydration technology with sugar alcohol substitution and mathematical optimization demonstrates a promising approach for developing value-added, health-oriented products. These findings highlight the potential of Asparagus racemosus as a functional ingredient and underscore the relevance of LP modeling for small-scale food production and resource-efficient process design.