Journal of Food Health and Bioenvironmental Science

Biological Characterization of Natto Extract from Bacillus subtilis Fermented Soybeans: Effects on Cell Proliferation and Enzyme Inhibition for Cosmetic Applications

Fri, 20 Feb 2026 00:00:00 +0700

Natto fermentation by Bacillus subtilis var. natto is a well-established process that enhances the nutritional profile of soybeans by producing bioactive compounds, including proteins, vitamins, peptides, and antioxidant-rich phytochemicals. These phytochemicals, especially those with antioxidant properties and inhibitors of collagenase and tyrosinase, hold promise as bioactive agents for cosmetic formulations. The present study aimed to extract bioactive compounds from natto powder (NP) using ethanol, assess their phenolic and flavonoid contents, and determine their inhibitory activities against collagenase, elastase, and tyrosinase. The natto powder extract (NPE) yielded 19.00±0.67%, with total phenolic and flavonoid contents of 20.64±0.20 mg gallic acid equivalent (GAE)/g extract and 22.34±3.28 mg quercetin equivalents (QE)/g extract, respectively. It exhibited significant antioxidant activities, with IC₅₀ values of 2.84±0.19 mg/mL for 2,2-diphenyl-1-picrylhydrazyl (DPPH), 0.76±0.09 mg/mL for 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and 94.04±1.18 mg TE/g extract for ferric reducing antioxidant power (FRAP). The extract also inhibits collagenase, elastase, and tyrosinase activities. NPE at noncytotoxic concentrations (62.5 and 125 µg/mL) significantly promoted human fibroblast proliferation. An emulsion serum containing NPE was developed and tested for stability over 6 heating-cooling cycles. The emulsion serum exhibited good stability with no phase separation and maintained an acceptable pH, viscosity, and color. These findings highlight the potential of NPE as a promising ingredient in cosmeceutical skin care formulations.

Enhancing Antioxidant Properties of Sourdough Bread through the Incorporation of Indonesian Green Leaf Flours: A Multilevel Evaluation

Fri, 20 Feb 2026 00:00:00 +0700

Green leaf flours such as Moringa oleifera, Sauropus androgynus, and Centella asiatica are rich in bioactive compounds and dietary fiber, offering potential as functional ingredients in bakery products. Their effects on sourdough bread quality, however, remain underexplored. In this study, sourdough breads were prepared by incorporating the formulations with 5%, 10%, and 15% of each green leaf flour. Physical properties were assessed through texture analysis and loaf volume. Chemical properties included pH and antioxidant activity (DPPH assay). Sensory evaluation was performed with 50 untrained panelists using a 5-point hedonic scale. Increasing the percentage of green leaf flours generally increased hardness and chewiness while reducing springiness, with cohesiveness remaining stable except at 15% Centella asiatica flour. Bread volume decreased in sourdough breads containing Moringa oleifera and Sauropus androgynus, but Centella asiatica showed equal or higher loaf volume than the control, except at 15%. Antioxidant activity was significantly enhanced in all 15% formulations, with the highest value observed in Sauropus androgynus. pH increased across all samples, exceeding the recommended range only in high-level Sauropus androgynus. Sensory evaluation indicated a preference for the control, yet Centella asiatica sourdough breads received more favorable scores than Moringa oleifera and Sauropus androgynus. Among the tested formulations, Centella asiatica at 5–10% incorporation demonstrated the greatest potential for further development, balancing improved nutritional and antioxidant properties with acceptable sourdough bread quality. Future studies should optimize Centella asiatica incorporation through processing strategies to enhance sensory attributes and confirm consumer acceptability.

Vegetable Flour Fortification of Chicken Liver Nuggets: Enhancing Nutritional and Structural Quality

Fri, 20 Feb 2026 00:00:00 +0700

The growing demand for functional foods has encouraged the utilization of chicken liver, a rich source of protein and micronutrients. This study developed chicken liver nuggets fortified with vegetable-based flours—cornstarch, soybean, pumpkin, and carrot—at a 5% inclusion level to enhance value and mitigate sensory limitations. A randomized block design was employed to evaluate key parameters, including iron, vitamin A, cholesterol, antioxidant activity (IC₅₀), microstructure, and sensory acceptance. Results indicated significant improvements (p<0.01) compared to the control formulation (tapioca-only). Soybean flour increased iron content to 29.45±1.14 ppm; carrot flour elevated vitamin A to 1015.62±7.55 µg/100g and reduced cholesterol to 148.64±1.36 mg/100g; and pumpkin flour exhibited the strongest antioxidant activity (IC₅₀: 162.23±3.33 mg/mL). Scanning electron microscopy (SEM) revealed that cornstarch produced compact structures, whereas soybean and carrot flours resulted in more porous matrices. Sensory evaluation demonstrated that nuggets containing cornstarch received the highest scores for taste, texture, and overall impression, indicating improved consumer acceptability through flavor masking and enhanced mouthfeel. In contrast, pumpkin and carrot flours adversely affected aroma and texture, while soybean flour received moderate acceptance. These findings confirm that vegetable-based flours can substantially improve both the nutritional and sensory attributes of chicken liver nuggets, offering a sustainable approach to developing healthier meat-based products.

Physicochemical Properties, Nutritional Composition, Probiotic Viability, and Consumer Acceptance of Yogurt Fortified with Sacha Inchi Flour

Fri, 20 Feb 2026 00:00:00 +0700

This study investigated the fortification of yogurt with Sacha inchi flour, focusing on its physicochemical properties, nutritional composition, probiotic viability, and consumer acceptance. Yogurt was prepared with varying concentrations of Sacha inchi flour (control, 1, 2.5, and 5% w/v) and stored under refrigeration for 21 d. Fortification significantly increased protein, fat, ash, fiber, and caloric content, while reducing moisture (p<0.05). Viscosity and water-holding capacity were enhanced, whereas syneresis and titratable acidity decreased. Color values (L*, a*, b*) showed a gradual reduction during storage. The viability of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus remained above the therapeutic threshold of 10⁶ cfu/mL throughout storage, with higher counts observed at increased flour concentrations. Sensory evaluation using a 7-point hedonic scale indicated that yogurt fortified with 1% Sacha inchi flour achieved the highest acceptability, comparable to the control. In contrast, higher concentrations reduced preference due to flavor modifications. Overall, Sacha inchi flour demonstrated potential as a functional ingredient that enhances the nutritional profile of yogurt, supports probiotic viability, and maintains consumer acceptability at lower inclusion levels. These findings highlight its application in the development of functional dairy products with added health benefits.

A Study of the Chemical and Microbial Properties of Kombucha Fermented from Local Mushrooms — Hed Kor (Russula sp.), Hed Kai-kiew (Russula sp.), and Hed Mun Pu (Cantharellus cibarius) —, Cultivated in Mahasarakham, Thailand

Wilawan Boonsupa, Yuwadee Insumran — Fri, 20 Feb 2026 00:00:00 +0700

This study aimed to develop kombucha beverages from two wild mushroom species, Russula sp. (locally known as Hed Kor and Hed Kai-Kiew) and Cantharellus cibarius (locally known as Hed Mun Pu), with a focus on evaluating their chemical properties, antioxidant potential, microbial content, and nutritional composition. The kombucha starter culture (SCOBY) used in this study was purchased from Northlandtea, Nonthaburi, Thailand. Chemical analyses included quantification of acetic acid, glucose, and fructose using High-Performance Liquid Chromatography (HPLC). Antioxidant activity was assessed via the 2,2-Diphenyl-1-Picrylhydrazyl (DPPH) assay, while total flavonoids and total phenolics were determined using the aluminum chloride colorimetric and Folin-Ciocalteu methods, respectively. Microbial counts were evaluated using the pour plate technique on Sabouraud Dextrose Agar (SDA) for yeast and mold, and Plate Count Agar (PCA) for bacteria. On the final day of fermentation, kombucha derived from Russula sp. (Hed Kai-Kiew) exhibited the lowest levels of soluble solids (3.00°Brix), glucose (2.38%), and fructose (4.08%), while showing the highest acetic acid content at 0.82%. The reduced sugar levels in Hed Kai-Kiew kombucha suggest that glucose and fructose were actively metabolized by fermentative microbes, thereby accelerating organic acid production and contributing to its distinctive acidic profile. Such sugar utilization highlights the positive functional role of Hed Kai-Kiew as a substrate that promotes efficient microbial activity during fermentation. Kombucha from C. cibarius showed the highest antioxidant activity (320.41 mg/mL). In contrast, Hed Kai-Kiew kombucha had the highest total phenolic content (441.52±3.74 mg/L), and Hed Kor kombucha exhibited the highest total flavonoid concentration (177 µg/mL). On day 15, Hed Kor kombucha had the highest yeast and mold count (2.50×10¹⁴ CFU/mL), and Hed Kai-Kiew kombucha showed the highest bacterial count (9×10⁸ CFU/mL). These findings demonstrate the potential of wild mushroom-based kombucha as a novel functional beverage with diverse nutritional and bioactive properties.

Impact of Leaf Age and Blanching on Phytochemical Composition and Antioxidant Activity of Artocarpus lakoocha Leaves

Fri, 20 Feb 2026 00:00:00 +0700

This study examined the effects of leaf age and blanching treatment on the phytochemical composition and antioxidant activity of Artocarpus lakoocha leaves (“Ma Had” in Thai), a plant recognized for its medicinal properties but with limited research on its foliage. The research methodology covered three main analytical areas: (1) qualitative phytochemical screening (2) quantification of total phenolic content and total flavonoid content and (3) a thorough assessment of antioxidant capacity. The antioxidant assessment employed 3 complementary in vitro assays: DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)), and FRAP (ferric ion reducing antioxidant potential). Results indicated that fresh mature leaves contained lower levels of phytochemicals and exhibited reduced antioxidant activity compared to young leaves. Notably, blanched mature leaves demonstrated significantly higher total phenolic content (40.50 mg GAE/g DW) and total flavonoid content (73.90 mg QE/g DW) than blanched young leaves (27.52 mg GAE/g DW and 60.46 mg QE/g DW, respectively). This elevation in bioactive compounds corresponded with markedly enhanced antioxidant capacity, particularly in the ABTS assay, where blanched mature leaves (234.25 mg TE/g DW) substantially outperformed blanched young leaves (89.27 mg TE/g DW). These findings underscore the superior bioactive potential of mature leaves following blanching, highlighting their promising use in nutraceutical development due to enhanced antioxidant activity and retention of bioactive compounds.

Phytochemical Screening, Total Phenolic and Flavonoid Contents, Antioxidant, Tyrosinase Inhibitory, and HaCaT Cell Cytotoxic Activities of Leaf Extracts from Bouea oppositifolia (Roxb.) Meisn.

Mon, 23 Feb 2026 00:00:00 +0700

Natural medicines from plants have proved to display effective activity, especially through phytochemicals that can prevent or protect against various chronic diseases caused by free radicals. Bouea oppositifolia (Roxb.) Meisn., commonly known as Marian plum or Ma-Yong-Chid in Thai, is a perennial tree belonging to the family Anacardiaceae. It is closely related to plum mango that has been reported to possess significant biological activities, notably, with strong antioxidant activity in its leaf extract. In this study, the researchers aimed to investigate the phytochemical screening, total phenolic, and flavonoid contents, as well as the antioxidant, tyrosinase inhibitory, and HaCaT cytotoxic activities of leaf extracts from B. oppositifolia. Successive extraction of the dried leaf powder was carried out using three different solvents (hexane, ethyl acetate, and methanol) via the maceration technique. The preliminary phytochemical screening of B. oppositifolia extracts revealed the presence of phenolics, saponins, flavonoids, phytosterols, glycosides, anthraquinones, diterpenes, triterpenoids, and tannins. Among the three extracts (hexane, ethyl acetate, and methanol), the methanol extract had the highest total phenolic and flavonoid contents (74.25±3.31 mg GAE/g, dried leaf and 71.48±1.94 mg QE/g, dried leaf, respectively.), along with the strongest antioxidant capacity with IC₅₀ values of 1.39±0.40 µg/mL and 21.97±0.31 µg/mL for DPPH and ABTS assays, respectively, and a FRAP value of 505.55±24.32 mg FeSO₄/g, of dried leaf. On the other hand, the ethyl acetate extract exhibited the strongest tyrosinase inhibitory activity, with an IC₅₀ value of 242.90±7.48 µg/mL, and showed the lowest cytotoxicity toward HaCaT cells (%cell viability of 59.04±0.15%, at the concentration of 1,000 mg/mL). This study suggests that leaf extracts from B. oppositifolia are abundant in potential antioxidant and biological activities and could be further applied in pharmaceutical and cosmetic industries.

Residual 17β-Estradiol Levels in Climbing Perch (Anabas testudineus (Bloch, 1792)) Fry from Hormonal Sex Reversal Practices in a Small-Scale Thai Farm

Prisna Pianjing, Chongdee Thammakhet-Buranachai, Deki Deki, Thongsook Payanan — Fri, 20 Feb 2026 00:00:00 +0700

Several small farms in Thailand mix 17β-estradiol (E2) with fish feed and rear Anabas testudineus (Bloch, 1792) fry for 21–28 d to obtain the female mono-sex. It is important to study the residues of hormones in A. testudineus to monitor the hormone residues derived from real farms. This study aims to investigate the residues of E2 in A. testudineus fry grown in cement tanks on a small farm in Thailand at 3 distinct times (April, June, and November) and the different of survival, length and weight were investigated. Three tanks were set as the control groups (AC) and 3 tanks were set as hormonal treatment groups (AH). Fish in the ponds were administered the hormone by mixing it into the feed at a rate of 60 mg/kg of feed. The fish samples were collected on the last day of hormone treatments in each month which were on day 21 except in November, the fish samples were collected on day 28. After 24 h of hormone withdrawal, the fish samples were collected to investigate the survival rate, weight, length, and hormone residues. The results showed significant differences in the length and weight of fish between the hormonal treatment group and the control group (p<0.05). There were no significant differences (p>0.05) between the survival rate of the hormonal treatment group and the control group. The residual hormone levels in fish samples collected on the last days in the AH groups showed high variation among rearing tanks and the hormone levels ranged from undetectable (ND) – 1575 ng/g while the hormone could not be detected in the AC groups. The highest hormone residue in a fish sample was observed in November. After hormone withdrawal for 24 h, the residual hormone could not be detected in all treatments. This research demonstrates that discontinuing the use of sex-inducing hormones at the appropriate time effectively reduces hormone residues in the fish. Appropriate reduction of hormone use in sex reversal not only lowers hormone consumption in agriculture but also minimizes residual accumulation in the environment.

Occurrence of microplastics in packages of crispy dried crickets

Anchana Kuttiyawong, Kamontip Kuttiyawong, Taeng On Prommi — Fri, 20 Feb 2026 00:00:00 +0700

Microplastic contamination is a serious problem all around the world. This issue arises because microplastics impact both human health and the environment. In many countries, insects are gaining popularity as a health-promoting and protein-rich dietary alternative. The purpose of this study was to investigate microplastic contamination in five packages of crispy insects, which were separated into 3 sizes: small, medium, and large, each with ten individual insects for a total of 150 crickets. A total of 3,865 microplastic particles were found. Small-sized crispy crickets had a higher level of microplastic contamination (128 items/individual) than medium-sized crispy insects (6 items/individual). The different sizes of crispy dry crickets in each package have no correlation with the quantity of microplastics. The most common type of microplastic (74.57%) was film-shaped, followed by fiber (7.50%), lines (2.69%), and fragments (15.27%). The major plastic polymers, identified using FT-IR, included cellulose acetate and the plasticizers, including glycerol triacetate and methyl acetyl ricinoleate. According to this investigation, crispy cricket products were contaminated with microplastics. The study's findings can be used to assess the risk of microplastic exposure and the level of exposure to microplastics contaminated with other processed insect products that are often ingested.

Linking Policy to Practice: How Türkiye’s Sustainable Campuses Respond to Climate Change

Selman Sisman — Fri, 20 Feb 2026 00:00:00 +0700

Climate change, recognized as a critical global challenge, requires comprehensive policies and coordinated actions across multiple sectors, given its profound environmental, social, and economic repercussions. This study evaluates the alignment of Türkiye’s climate change policies with sustainable campus initiatives, emphasizing the role of universities in advancing national and international climate objectives through practical implementation. This study employs document analysis to examine 5 core domains: the impacts of climate change, adaptation strategies, Türkiye’s climate policy framework, sustainability principles, and campus-based sustainability practices. The analysis draws upon interdisciplinary literature and case studies of prominent Turkish universities, including Istanbul Technical University, Middle East Technical University, and Hacettepe University. These institutions exhibit notable progress in minimizing carbon emissions, adopting renewable energy technologies, improving waste management systems, and integrating sustainability into academic curricula and research agendas. Such efforts demonstrate alignment with the United Nations Sustainable Development Goals (SDGs) and underscore the transformative potential of universities as microcosms of urban systems, fostering environmental responsibility and societal advancement. Nevertheless, persistent challenges—such as fragmented institutional coordination and limited integration at the national policy level—highlight the need for more cohesive and strategic approaches to strengthen the contribution of sustainable campuses to Türkiye’s climate commitments.