Scientific journal Food and Feed Research is published by the Institute of Food Technology (FINS), University of Novi Sad, Serbia. It is an open-access journal. Food and Feed Research is a successor of the scientific journals „Cereal-Bread“ and “Food Processing, Quality and Safety”. It publishes peer-reviewed original research papers, review articles, short communications, and case studies (e.g. books, dissertations) in the following, as well as related, areas: Raw and processed food/feed materials; Food/feed technology; Food/feed engineering; Biotechnology; Functional, traditional food and food with geographical origin; Nutrition and health; Food and feed safety; Sensory and consumer sciences; Analytical techniques and methods; Food/feed quality assurance and environmental issues. Two issues of Food and Feed Research are published annually in a hard-copy and online format. No publication fee is charged. Instruction for authors is available on http://www. foodandfeed.fins.uns.ac.rs, as well as in each hard-copy issue. Articles in Food and Feed Research are abstracted by CAB Abstracts and Chemical Abstracts, listed in DOAJ and Ulrich’s Periodical Directory and indexed in EBSCO databases. The content of Food and Feed Research may be reproduced without permission, provided that credit is given to the journal.
University of Novi Sad - Institute of Food Technology, Novi Sad
ISOLATION AND IDETIFICATION OF LACTIC ACID BACTERIA FROM ANNA APPLE CULTIVAR (Malus domestica var. Anna) AS POTENTIAL EXOPOLYSACCHARIDE PRODUCER
Lactic acid bacteria (LABs) are a group of microorganisms frequently found in various fermented foods, fruits, vegetables, and the human gut microflora. LABs are known for its ability to produce lactic acid via carbohydrate fermentation (typically simple sugars), which play major roles as flavour compounds as well as in maintaining food safety and stability. Furthermore, LABs are classified as food grade microorganisms since they are safe for human consumption, non-pathogenic, and generally does not produce compounds which are toxic to humans. Several species of LABs are a known to produce exopolysaccharide (EPS), a polysaccharide which is excreted from the cell during bacterial growth phase. LAB-produced EPS have comparable physicochemical properties to certain plant polysaccharides such as guar gum or pectin. Hence, it is commonly used in food industries as a thickener, stabilizer, and to improve rheological properties of food products. In the baking industry (especially bread making), EPS plays an important role as a partial replacement for gluten, improving bread volume, and reduce bread crumbliness, resulting in better product quality. This study aims to isolate and identify LABs from the mesocarp (fruit flesh) of Anna apple cultivar (Malus domestica var. Anna), as a potential EPS producer. Isolation and purification of LAB produced eight isolates, respectively BAA-1 through BAA-8. The isolates were then characterized via Gram staining, endospore staining, catalase activity assay, carbohydrate fermentation assay, and EPS production yield. Results indicate that isolate BAA-5 and BAA-8 produced the highest yields of EPS, which were 3350 mg/L and 3050 mg/L respectively. Further molecular identification showed that isolate BAA-5 had a 98.68% gene similarity to Lacticaseibacillus paracasei, while isolate BAA-8 had a 99.74% similarity to Lactiplantibacillus plantarum. Thus, the two isolates can potentially be developed as functional agents in food industrial applications.
DEVELOPMENT AND APPLICATION OF MULTIPLEX PCR FOR THE DETECTION OF ESCHERICHIA COLI AND VIBRIO CHOLERAE IN STREET FOODS
PCR is a very useful method for detecting the presence of pathogenic microorganisms in foods and organisms. This study developed a multiplex PCR (mPCR) method for detecting E. coli and V. cholerae in some street foods in Dong Ha, Vietnam, through the housekeeping genes phoA and sodB, respectively. This study used methods such as single PCR, multiplex PCR, and bacterial culture. The study established appropriate mPCR conditions to detect E. coli and V. cholerae at a minimum concentration of 101 CFU/mL and 102 CFU/mL, respectively. The developed mPCR method successfully detected E. coli in 93.75% of the street food samples, including nem chua, tôm chua, and bún hến, whereas Vibrio cholerae was not detected in any of the tested samples.
FERMENTED BUFFALO MILK (DADIH) POWDER AS PARABIOTICS WITH LOWERED WATER ACTIVITY TO PROTECT OXIDATIVE STRESS AND LIVER INJURY
Dadih powder is dried fermented buffalo milk. This study evaluated the effectiveness of dadih powder enriched with modified cassava flour (MOCAF) on metabolic syndrome parameters in Sprague-Dawley rats. Formulations containing 10, 30, and 50% MOCAF were assessed for physicochemical properties and lactic acid bacteria (LAB) viability. The optimal formulation was determined using the deGarmo method, based on the proximate composition and total LAB, and identified the 10% MOCAF formulation as having the highest effectiveness score. This formulation was used in the intervention study. The rats were divided into four groups: normal diet (N), high-fat-high-sucrose diet (KN), and two treatment groups receiving dadih powder supplementation at 0.335 mg/g (D1) and 0.670 mg/g (D2) of body weight for eight weeks. The rats were then sacrificed, and blood and liver samples were collected for biochemical and histological analyses. Traditionally, fresh dadih is highly perishable, with a shelf life of approximately three days. Drying reduced the water activity from 0.70 to 0.66, thereby enhancing stability and prolonging its shelf life. The drying process effectively maintained the viability of LAB at level up to 102 cfu/g, thereby allowing the product to be classified as parabiotic. Dadih powder supplementation significantly reduced malondialdehyde levels, indicating antioxidative activity, although the reductions in glucose and lipid profiles were not significant. Histopathological analysis revealed severe hepatic steatosis in the KN group, whereas the D2 group exhibited near-normal liver structure. These findings indicate that dadih powder may serve as a parabiotic food to protect against oxidative stress and liver damage associated with metabolic syndrome.
EFFECTS OF GERMINATION TIME AND DRYING TEMPERATURE ON CHEMICAL AND SENSORY QUALITY OF FINGER MILLET FLOUR
This study was aimed to determine the effect of germination time and drying temperature on chemical and sensory quality of finger millet flour. Finger millet was collected were cleaned and soaked in water overnight at room temperature and strained then spread over the muslin cloth. The germination was carried out at room temperature <!-- [if gte msEquation 12]><m:oMath><m:r>(27±2℃)</m:r></m:oMath><![endif]--> for 24, 48 and 72 h and then dried in a cabinet dryer at 80, 90 and 100<!-- [if gte msEquation 12]><m:oMath><m:r>℃</m:r></m:oMath><![endif]--> and then milled using pulp grinder. The effect of germination time and drying temperature on TPC, antioxidant activity, glucose content, reducing sugar and total sugar were analyzed. The samples were subjected to sensory evaluation in terms of color, smell, taste, flavor and overall acceptance. The moisture content, crude protein, crude fat, total ash, crude fiber, carbohydrates, iron and calcium content of raw finger millet was found to be 14.6%, 7.3%, 1.753%, 3.29%, 3.9%, 69.157%, 12.8 mg/100g and 370.03 mg/100g respectively on dry basis except for moisture. The glucose content, reducing sugar and total sugar was found to be significantly highest for millet flour germinated for 72 h and dried at 80<!-- [if gte msEquation 12]><m:oMath><m:r>℃</m:r></m:oMath><![endif]--> in cabinet drier while TPC and antioxidant activity was slightly lower. From sensory analysis, the mean sensory score of 48 h germinated and dried at the 90<!-- [if gte msEquation 12]><m:oMath><m:r>℃</m:r></m:oMath><![endif]--> in cabinet drier flour was higher of all the samples. The crude protein, crude fat, crude fiber, iron and calcium content increased significantly; moisture and total ash decreased significantly.
PHYSICOCHEMICAL, ANTIOXIDANT, AND ANTIMICROBIAL PROPERTIES OF A SYNBIOTIC DRINK BASED ON MALABAR MELASTOME (MELASTOMA MALABATHRICUM L.) AND SOYMILK
Malabar melastome (Melastoma malabathricum L.) is widely recognized for its pharmacological properties, particularly its rich antioxidant and antimicrobial content. This study examines the development and evaluation of a synbiotic drink formulated from Malabar melastome fruit juice and soy milk as a healthier alternative to conventional dairy-based probiotic beverages. A 3×3 full factorial experimental design generated nine treatment combinations, which were assessed for physicochemical characteristics (density, viscosity, pH, total soluble solids, and titratable acidity), bioactive compounds (total phenolic content, DPPH radical scavenging activity, total monomeric anthocyanin, saponin, and tannin), microbial viability, and antimicrobial activity. The drink incorporated a mixed culture of Lactobacillus acidophilus, Streptococcus thermophilus, and L. bulgaricus. Results indicated that the synbiotic drink exhibited desirable viscosity, balanced sweetness and acidity, and exceptional antioxidant activity, largely attributed to the bioactive compounds in Malabar melastome. Viable counts of L. acidophilus and L. bulgaricus ranged from 7.85 log CFU/mL to 8.13 log CFU/mL. In comparison, S. thermophilus ranged from 4.11 log CFU/mL to 4.38 log CFU/mL after 72 hours of incubation, confirming sufficient probiotic viability for synbiotic classification. Antimicrobial assay showed inhibitory effects only against Staphylococcus aureus (Gram-positive). Overall, the findings suggest that Malabar melastome enhances both the functional and microbial quality of LAB-enriched drinks, offering promise as a natural, functional ingredient in synbiotic beverage development.
NUTRACEUTICAL, PROXIMATE, AND SENSORY QUALITIES OF READY-TO-CONSUME BAMBARA GROUNDNUT DAIRY SUBSTITUTE SUPPLEMENTED WITH BULLOCK AND GINGER POWDER
Plant-based dairy substitutes have gained significant attention recently due to consumers' growing demand for healthier food options. This study evaluated the nutraceutical, proximate and sensory qualities of ready-to-consume Bambara groundnut milk substitute (BGMS) supplemented with bullock and ginger, as natural supplements. BGMS was formulated from Bambara groundnut flour and supplemented with an optimised proportion of one of the bullock, ginger, and bullock-ginger blends to obtain milk substitutes, coded BGMS-B, BGMS-G, and BGMS-BG, respectively, with BGMS (without any natural additive) as the control. Each sample was freeze-dried to obtain a ready-to-consume BGMS. Bioactive constituents (total flavonoids, tannins, total phenolics and total saponins), enzyme (pancreatic lipase, alpha-amylase, alpha-glucosidase and angiotensin I-converting enzyme (ACE)) inhibitory and antioxidant (ferric reducing power, ABTS•+ and DPPH•-scavenging) activities of the ready-to-consume BGMS samples were analysed. BGMS-B had the highest total flavonoids (0.98±0.01 mg/g), tannins (12.57±0.02 mg/g), total phenolics (23.49±0.52 mg/g) and saponins (25.82±1.71 mg/g) levels. It also exhibited the most potent inhibitory effects against pancreatic lipase (IC50: 329.53±0.03 µg/mL), alpha-glucosidase (IC50: 116.03±0.03 µg/mL), and ACE (IC50: 370.90±0.01 µg/mL), displaying the strongest antioxidant capacity. BGMS-G had the highest protein content (24.50±0.85%), while BGMS-B had the lowest fat (4.47±0.35%), ash (3.49±0.00%), and moisture content (5.99±0.78%). All the samples had overall sensory attributes acceptability above 5 points. Hence, supplementing the ready-to-consume BGMS with bullock and ginger enhanced its bioactive constituents, enzyme inhibitory and antioxidant capacities, making it a potential functional food.
CLEAN-LABEL PRESERVATION OF APPLE SLICES BY APPLYING AQUEOUS SUMAC EXTRACT: ANTIFUNGAL AND ANTIBROWNING ACTIVITIES
Spoilage of food, particularly fruits like apples, is a global problem that causes economic losses and public health concerns. Fungal contamination and enzymatic browning are two main causes of spoilage. Aqueous sumac extract (ASE) as a natural inhibitor against the growth of Aspergillus flavus and enzymatic browning induced by polyphenol oxidase (PPO) in apples was investigated in this study. Iraqi sumac (Rhuscoriaria L.) fruits were treated to obtain oil and aqueous extracts, and the phytochemical composition was analyzed by Soxhlet extraction and high-performance liquid chromatography (HPLC). The aqueous extract contained phenolic compounds, including gallic acid and ferulic acid, which are known for their antioxidant and antimicrobial properties. Antifungal assays indicated that only ASE (10%) inhibited A. flavus growth, whereas oil extracts proved to be non-inhibitory. Molecular identification and DNA sequencing confirmed the fungal isolate to be A. flavus. Apple slices treated with 5% and 10% aqueous extracts were monitored for 15 days at 4°C to assess the inhibition of browning. Spectrophotometric analysis revealed that browning intensity and PPO activity decrease in a concentration-dependent manner. At the same time, there was enhanced retention of total phenolic content in treated samples, especially at the 10% level. The results demonstrate that ASE, especially at higher concentrations, effectively suppresses fungal infestation and mitigates enzymatic browning in apples. The study identifies sumac as a natural, safe preservative with the potential to boost shelf life and quality of fresh fruits and vegetables.
EFFECTS OF PURE AND COMMERCIAL PROBIOTIC CULTURES ON GAMMA-AMINOBUTYRIC ACID (GABA) FORMATION AND QUALITY ATTRIBUTES OF THAI FERMENTED PORK SAUSAGE (NHAM)
This study investigated the effects of pure and commercial probiotic starter cultures on gamma-aminobutyric acid (GABA) formation and key quality attributes of Thai fermented pork sausage (Nham). Four treatments were prepared: a control without inoculation, a commercial probiotic culture (Starter V3), Lactobacillus plantarum TISTR 543, and Lactococcus lactis subsp. lactis TISTR 1520, with all cultures immobilized on cooked germinated rough rice. Physicochemical properties, including pH, total acidity, and water activity, as well as color, texture, GABA content, and microbial quality, were evaluated during fermentation at 30 °C and during storage at 4 °C. The results showed that probiotic starter cultures significantly enhanced GABA production, with Starter V3 yielding the highest levels, followed by L. plantarum TISTR 543. Probiotic inoculation accelerated acidification, resulting in consistently lower pH values and higher total acidity compared to the control, indicating more efficient fermentation. Lactic acid bacteria counts increased markedly during fermentation and remained high during storage, with L. plantarum TISTR 543 showing the strongest survival. Textural properties, particularly hardness and gumminess, improved in probiotic-supplemented samples, reflecting enhanced gel formation associated with protein and acid interactions. Although color attributes differed among treatments on the first day of fermentation, these differences diminished thereafter. All treatments met microbiological safety standards throughout fermentation and storage, with no detection of Staphylococcus aureus, Salmonella spp., or Escherichia coli. Overall, the findings confirm that probiotic starter cultures, especially Starter V3 and L. plantarum TISTR 543, can improve fermentation performance, enhance GABA accumulation, and support the development of safe, high-quality Nham with functional health-related potential.
MODELING OF THE HEAT AND MASS TRANSFER IN DRYING OF FERMENTED CACAO (THEOBROMA CACAO L.) BEANS
A three-dimensional finite element model consisting of 108 cacao beans was developed to simulate heat and mass transfer during forced convection drying. The model evaluated temperature distribution within the drying chamber and individual beans as influenced by airflow, while physical and thermodynamic properties were computed and applied within the simulation. Model performance was validated experimentally, showing good agreement between simulated and observed moisture and temperature profiles. Moisture content data yielded RMSE values of 2.538 and 2.221 g water/g dry matter, while temperature RMSE ranged from 2.19–3.30 °C at 50 °C and 2.78–3.62 °C at 60 °C, indicating acceptable deviation. Results showed that beans positioned at the tray edges and upper layers exhibited higher internal temperatures than those in the bottom layer. These findings suggest that rearranging beans 60–90 minutes into the drying process may enhance drying uniformity and product quality. The presented 3D multi-bean model constitutes a significant advancement over traditional single-seed modeling approaches and provides a useful tool for optimizing cacao drying processes, with potential applicability at industrial scale.
IMPACT OF DRYING METHODS AND SOLVENT EXTRACTION ON THE ANTIBACTERIAL PROPERTIES OF POMEGRANATE (PUNICA GRANATUM L.)
The current study aims to study the effects of three drying methods (freeze, tray, sun) and five solvents (methanol, ethanol, water, acetone, hexane) on the antibacterial properties of the by-product (peel) of pomegranate fruits against four bacterial strains (Pseudomonas aeruginosa, Escherichia coli, Bifidobacterium bifidum and Enterococcus faecalis). The results demonstrated that these extracts had a substantial antibacterial impact against the tested bacterial species. All pomegranate peel extraction fractions, containing methanol, ethanol, water and acetone, inhibited the growth of several Gram-positive and Gram-negative bacteria. The combination of freeze-drying process and methanol as extractive solvent demonstrated significantly higher antimicrobial activity (p<0.05) in pomegranate peel powder against P. aeruginosa (24.16 mm), E. coli (24 mm) and E. faecalis (24 mm) at a concentration of 35 μL. Hexane was found unsuitable as an extraction solvent because it lacked antibacterial activity, while acetone, although it exhibited limited extraction efficiency for pomegranate peel, produced an extract with relatively better antibacterial activity. This study will help in achieving sustainability and a circular economy by utilizing pomegranate peel waste as a natural active agent for further applications in the food processing and packaging industry to develop value-added products and edible packaging for food preservation and efficient use of pomegranate peel as a natural antibacterial agent in pharmaceuticals, food preservation and biomedical applications.
REPLACING FISH MEAL WITH UNTREATED AND ENZYMATICALLY TREATED TORULA YEAST (CYBERLINDNERA JADINII) AFFECTS PELLETING DIE FLOW RESISTANCE AND PHYSICAL PROPERTIES OF THE FEED PELLETS
Yeast is gaining importance as a novel feed ingredient. Although fishmeal generally provides better feed conversion in farmed aquatic animals, research suggests that the torula yeast Cyberlindnera jadinii (CJ) is a promising alternative to fishmeal. This study examines the effects of replacing fishmeal with torula yeast (CJ), both untreated and treated with protease and endo-exo 1.3-beta-glucanase, on pellet production. The first experiment evaluated changes in flow resistance and pellet quality when fishmeal was replaced with yeast. The second experiment focused on how enzyme-treated yeast influenced these factors. Pellets containing 20% CJ, whether treated or not, showed increased flow resistance and higher pellet strength. Pellets formulated with 10% and 20% CJ, as well as pellets composed solely of yeast material used as a control, exhibited water-repellent properties, potentially enhancing feed intake, reducing waste, and supporting sustainable production. However, pellets with 10% and 20% enzyme-treated CJ showed fat-repellent behavior, which may hinder post-production processes. Enzymatic treatment reduced underwater swelling in these pellets, and minimal hydrolysis is recommended to limit disintegration. Enzyme treatment reduced surface roughness, with pellets containing 20% treated CJ exhibiting the smoothest texture.
IMPACT OF DOMESTIC COOKING (BOILING) ON PHENOLIC CONTENTS AND ANTIOXIDANT ACTIVITY IN VARIOUS LENTIL CULTIVARS
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This study aimed to evaluate the effects of boiling on the phenolic content—specifically total phenolic content (TPC), total flavonoid content (TFC), and total proanthocyanidin content (TPAC)—as well as antioxidant activity, including total antioxidant activity (TAA), DPPH radical scavenging activity (DPPH-RSA), and ferric reducing power (FRP) in various lentil cultivars. Six commercially available lentil samples (black, brown, green, dehulled red, white, and dehulled yellow) were analyzed. TPC, TFC, and TPAC were measured using Folin-Ciocalteu, AlCl₃·6H₂O, and butanol–HCl spectrophotometric methods, respectively, alongside antioxidant activity assessments (TAA, DPPH assay, and FRP) before and after cooking. The results revealed that whole lentils contained higher levels of TPC, TFC, and TPAC, as well as greater antioxidant activities (TAA, DPPH-RSA, and FRP) compared to dehulled lentils. Furthermore, whole lentils with dark seed coats (green and black) exhibited superior values for TPC, TFC, TPAC, TAA, DPPH-RSA, and FRP compared to varieties with lighter-colored skins (brown and white). These findings indicate that the presence and color of the seed coat significantly influence the phenolic content of lentil seeds. Boiling lentils for 30 minutes resulted in a substantial decrease in TPC, TFC, TPAC, and antioxidant activity (TAA, DPPH-RSA, and FRP). In addition to their nutritional benefits, lentils can serve as excellent sources of antioxidants and may be utilized as functional ingredients in the production of nutraceuticals and health foods within the food industry
SUNFLOWER WAX-BASED OLEOGEL FROM OILS REFINING WASTES AS A SHORTENING ALTERNATIVE IN CUPCAKE
This investigation utilized sunflower wax, a by-product recovered from sunflower oil refining waste, to prepare a sunflower oil-based oleogel (SFW-BO) and evaluated its potential as a full replacement for conventional palm oil-based shortening (SH-BPO) in bakery applications. The novelty of this study lies in the use of sunflower wax obtained directly from oil refining waste, rather than commercial wax, emphasizing resource sustainability. Fourier-transform infrared (FTIR) spectroscopy confirmed the effectiveness of the purification process in producing high-purity wax. Physicochemical characterization demonstrated that 100% SFW-BO exhibited superior oil-binding capacity (OBC ≈ 99%) and a higher melting point (53.2°C) compared to SH-BPO (40.1°C). Fatty acid profiling revealed that increasing the proportion of SFW-BO significantly reduced saturated fatty acid content from 50.61% (100% SH-BPO) to 11.15% (100% SFW-BO), while increasing unsaturated fats. Cupcakes formulated with SFW-BO blends showed enhanced specific volume and reduced textural hardness, with the 100% replacement sample achieving the highest volume (1.86 cm³/g). Water activity and sensory analyses indicated no significant differences between shortening and oleogel-containing cupcakes, suggesting comparable microbial stability and consumer acceptability. These findings establish refining waste-derived sunflower wax oleogel as a functionally robust and nutritionally advantageous alternative to traditional shortening, enabling the production of baked goods with a reduced saturated fat footprint without compromising technological performance or sensory quality.
Histamine is a biogenic amine formed by microbial decarboxylation of histidine and serves as a significant indicator of protein degradation in animal-based raw materials. Although traditionally associated with fish and fishery products, recent studies have confirmed its presence in pet foods containing fish and meat meals. Factors such as improper storage, elevated temperatures, and prolonged pre-processing intervals significantly contribute to the accumulation of histamine. Regulatory limits for histamine exist in foods intended for human consumption; however, comparable legal thresholds for pet food are currently lacking. Nevertheless, elevated histamine levels may negatively impact palatability, nutrient absorption, and animal health, particularly in sensitive populations such as juveniles and immunocompromised pets. This study examines histamine levels in various animal-derived raw materials and commercial pet foods (both dry and canned), with a particular focus on chicken, game, and fish meals. An HPLC-UV method was used to analyse 13 protein-rich raw materials for pet food samples and 14 pet food samples. Histamine was not detected in shrimp, lamb, quail or pork meals. In chicken and fish meals, histamine content ranged from 23.86±2.60 to 256.98±14.69 mg/kg. In 8 out of 10 dry pet food samples, histamine levels ranged from 9.18±0.56 to 54.24±4.12 mg/kg. Canned pet food samples were free of detectable histamine.
RECENT REVIEW ON ETHNOMEDICINAL, PHARMACOLOGICAL AND CHEMICAL ASPECTS OF BANANA (MUSA PARADISIACA)
Musa paradisiaca Link (Musaceae) is not only extensively utilized in gastronomy worldwide but also holds significant relevance in ethnomedicine. This review aims to compile information regarding the traditional applications, pharmacological activities, and phytochemical constituents of this species. A systematic literature search was conducted using Scopus, ScienceDirect, PubMed Central, and Alicia databases, yielding 70 relevant documents, mainly published between 2015 and 2025. In traditional medicine, the fruit of M. paradisiaca is primarily employed for the treatment of diarrhea, whereas other plant organs exhibit diverse therapeutic functions, including wound healing and the management of diabetes and colds. Phytochemical analyses reveal that flavonoids, phenolic acids, fatty acids, calcium, and potassium constitute the principal bioactive compounds in mature fruits, while distinct metabolites are present in other plant parts. Recent in vitro and in vivo pharmacological studies have demonstrated a broad spectrum of bioactivities for M. paradisiaca, with antimicrobial, antioxidant, anti-inflammatory, antidiabetic, and wound-healing properties being the most extensively investigated. Furthermore, soluble fibers, flavonoids, tannins, and saponins have been identified as the primary bioactive compound classes responsible for these effects. In conclusion, recent ethnobotanical, phytochemical, and pharmacological research on M. paradisiaca has expanded scientific knowledge regarding its medicinal applications, providing a foundation for its appropriate utilization in various health-related fields, including nutrition, pharmacy, and medicine.
EFFECTS OF PROPOLIS POWDER ON GROWTH PERFORMANCE, PHYSIOLOGICAL TRAITS AND CARCASS CHARACTERISTICS OF BROILER CHICKENS
Abstract: Assessing the effects of incorporating propolis as a natural growth enhancer of broiler chickens for growth performance, physiological traits and carcass characteristics was the aim of this study. A total of 240 one-day-old broiler chicks (Cobb 500) were individually weighed and randomly divided into four equal groups, with 60 chicks in each. Each group comprises four replicates, each containing 15 birds. Propolis powder was supplemented into broiler diets at dosages of 0, 200, 400, and 600 mg/kg diet. On day 42, two birds per replication (8 birds per treatment) were selected to evaluate blood biochemistry and carcass yield. The results showed that the group of chickens given 400 mg/kg of propolis grew better and converted feed into body weight more efficiently than the other groups. The chickens who had propolis baseline diets exhibited a significant (P < 0.05) reduction of total cholesterol, triglycerides, and LDL levels in comparison to the control group. The incorporation of 600 mg/kg propolis resulted in diminished broiler performance and carcass yield. In conclusion, propolis can be administered to broilers at a dosage of up to 400 mg/kg without detrimental effects on growth performance.
AMELIORATIVE EFFECTS OF SACCHAROMYCES CEREVISIAE (H.) ON HEMATOLOGICAL- BIOCHEMICAL PARAMETERS IN BROILER CHICKENS FED DIETS CONTAMINATED-NATURAL AFLATOXIN
This study evaluated the effects of supplementing two levels of Saccharomyces cerevisiae (H.) yeast in broiler diets naturally contaminated with aflatoxins (32 ppb), produced by Aspergillus flavus L. on hematological and biochemical parameters. A total of 200 one-day-old Ross 308 chicks were randomly assigned to four groups, each with five replicates of 10 birds. The negative control group (T1) received an uncontaminated diet, whereas the positive control (T2) was fed an aflatoxin-contaminated diet without additives. Groups T3 and T4 received contaminated diets supplemented with S. cerevisiae at 0.1% and 0.2% levels, respectively. Feeding broilers, a naturally aflatoxin-contaminated diet (32 ppb) adversely affected hematological and biochemical parameters (p ≤ 0.01), indicating compromised health and physiological status. Dietary supplementation, particularly at the 0.2% level, significantly improved hematological and biochemical profiles compared with the positive control (p ≤ 0.01). Improvements were observed in red blood cell counts (26%, 17%), white blood cell counts (12%, 9%), hemoglobin concentrations (6%, 5%), total protein levels (33%, 13%), albumin (20%, 7%), and globulin (47%, 26%), along with reductions in heterophil-to-lymphocyte ratios (23%, 21%), glucose concentrations (4%, 3%), and total cholesterol (6%, 5%) on days 21 and 42, respectively. These results demonstrate that dietary supplementation with 0.2% S. cerevisiae effectively mitigates the adverse effects of natural aflatoxin contamination on hematological and biochemical parameters in broiler chickens.
DEVELOPMENT AND CHARACTERIZATION OF FISH MEATBALLS PREPARED WITH MECHANICALLY SEPARATED MEAT OF AMAZON HYBRID SORUBIM COATED WITH SAFFLOWER FLOUR AT DIFFERENT GRANULOMETRIES
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Priority="46" Name="List Table 1 Light Accent 5"/> <w:LsdException Locked="false" Priority="47" Name="List Table 2 Accent 5"/> <w:LsdException Locked="false" Priority="48" Name="List Table 3 Accent 5"/> <w:LsdException Locked="false" Priority="49" Name="List Table 4 Accent 5"/> <w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark Accent 5"/> <w:LsdException Locked="false" Priority="51" Name="List Table 6 Colorful Accent 5"/> <w:LsdException Locked="false" Priority="52" Name="List Table 7 Colorful Accent 5"/> <w:LsdException Locked="false" Priority="46" Name="List Table 1 Light Accent 6"/> <w:LsdException Locked="false" Priority="47" Name="List Table 2 Accent 6"/> <w:LsdException Locked="false" Priority="48" Name="List Table 3 Accent 6"/> <w:LsdException Locked="false" Priority="49" Name="List Table 4 Accent 6"/> <w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark Accent 6"/> <w:LsdException Locked="false" Priority="51" Name="List Table 6 Colorful Accent 6"/> <w:LsdException Locked="false" Priority="52" Name="List Table 7 Colorful Accent 6"/> <w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true" Name="Mention"/> <w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true" Name="Smart Hyperlink"/> <w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true" Name="Hashtag"/> <w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true" Name="Unresolved Mention"/> <w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true" Name="Smart Link"/> </w:LatentStyles> </xml><![endif]--><!-- [if gte mso 10]> <![endif]--> The aim of this work was to develop a food alternative for consumers with celiac disease. Thus, fish meatballs were prepared from mechanically separated meat of Amazon hybrid sorubim (Pseudoplatystoma reticulatum x Leiarius marmoratus) and breaded with gluten-free safflower flour at two granulometries and characterized. Three treatments were evaluated: wheat flour (control) (T1), safflower at mesh 8 (T2), and safflower at mesh 14 (T3). Characterization was conducted through chemical, physical, microbiological, and sensory analyses. The moisture content of T1 (67.89%) was significantly higher (p<0.05) than T2 and T3. There was no significant difference (p>0.05) between treatments for protein content (10.85-11.60%). All treatments differed from each other in lipid and ash contents, the prior being higher for T2 (15.89%) and the former for T1 (1.53%). For crude fiber content, there was no difference (p>0.05) between T2 and T3, but statistically higher (p<0.05) than T1 (5.06%). Meatballs breaded with safflower flour (T2 and T3) presented significantly higher (p<0.05) pick-up values and shear force compared to those breaded with wheat flour (T1). These were related to the granulometry of the flour. The much statistically higher (p<0.05) redness (a*) observed for T2 and T3 was related to the presence of pigments bind to polysaccharides from flour. The panel mean scores (5.36–7.64) indicate sensory responses spanning indifference to moderate–high liking on the hedonic scale. Samples T2 and T3 presented acceptance indexes above 70% and T1 above 80%. The safflower-flour breading produced a darker color and an increased bitterness that reduced overall sensory appeal relative to the commercial wheat-flour coating, as reflected by lower sensory scores, acceptance index, and purchase-intent ratings. Hence, it is recommended to refine the formulations using alternative ingredients to address these sensory challenges.
NUTRITIONAL CHARACTERIZATION AND REGIONAL VARIABILITY OF CORN GRAINS FOR MONOGASTRIC ANIMAL FEEDING IN WESTERN ROMANIA
Abstract: The objective of this study was to evaluate the nutritional quality and variability of corn grains used in the diet of monogastric animals, with a focus on samples collected from three counties in western Romania: Timiș, Arad, and Caraș-Severin. The analyzed corn kernels originated from the local hybrid Fundulea 350 were collected from regional grain collection centers after harvest and were analyzed to determine their chemical composition, amino acid profiles, and energetic parameters relevant to swine and poultry nutrition. Near-infrared reflectance spectroscopy (NIR) was employed to assess dry matter, crude protein, ether extract, crude fiber, ash, starch, and the concentrations of essential and non-essential amino acids. The results revealed significant interregional differences. Dry matter content ranged from 85.40% (Caraș-Severin) to 90.50% (Timiș), indicating generally good preservation conditions. Crude protein concentrations exhibited marked variability between regions, with highest values recorded in Timiș (up to 10.72%) and lowest in Caraș-Severin (minimum 6.67%). Lysine levels varied between 0.213% and 0.312%, while methionine ranged from 0.167% to 0.219%. Total starch content was consistently high (61.9–66.6%), supporting substantial energy contributions. Metabolizable energy for growing pigs (ME_GP) ranged from 13.61 MJ/kg in Caraș-Severin samples to 14.62 MJ/kg in Timiș samples. All samples contained a high proportion of phytic phosphorus (74–76%), underscoring the need for phytase supplementation to improve phosphorus bioavailability. The variability observed among regions emphasizes the importance of locally specific nutrient analysis to inform precise diet formulation and optimize performance in monogastric animal production. These findings highlight the critical importance of regional nutrient profiling to support precision diet formulation in swine and poultry production. Targeted selection and strategic blending of corn batches can improve protein supply, amino acid adequacy, and feed energy density, ultimately enhancing production efficiency and sustainability in monogastric systems.
KONJAC GLUCOMANNAN AS FOAM STABILIZER IN POLYHERBAL DRINK POWDER VIA FOAM MAT DRYING
The polyherbal drink contains polyphenol compounds that have many health benefits. The water extract of polyherbal drinks in the liquid phase has a short shelf life. Further powder processing is desirable by simple methods such as foam mat drying, that depend on the foam stabilizer. Konjac glucomannan (KGM) solution has the potential as a foam stabilizer. This study investigated the effect of konjac glucomannan concentrations (0-1%) as a foam stabilizer on polyherbal drink powder's physicochemical properties and antioxidant activity in foam mat drying. The polyherbal drink foam was prepared by adding lecithin at 10% w/w as a foaming agent and KGM as a foam stabilizer. The foam characters e.g Foam Expansion (FE), Air Fraction (AF), and Foam Stability (FS), and the powder characters, including physical and chemical (Total phenolic content (TPC) and Total Flavonoid content (TFC)), were investigated. Moreover, the powder's antioxidant activity was also analyzed using The DPPH free radical scavenging and Ferric Reduction Antioxidant Power (FRAP) methods. The results showed that applying KGM improved the stability of foam at a concentration of 0.5% upwards (FS>92.32%; FE>1.51). However, the physical properties of the powder were unchanged. All powders showed constant TPC (1.16- 1.36 mg GAE/g) and TFC (13.21- 28.92 mg QE/g). In addition, all powders revealed similar antioxidant activity both in DPPH free radical scavenging (231-245 mM TE/g) and FRAP (141-154 mM TE/g). The utilization of KGM as a foam stabilizer in the foam mat drying process demonstrated improved foam stability, particularly when used at a concentration of 0.5%.
VALORIZATION OF KINNOW FRUIT WASTES - SUSTAINABLE APPROACH TOWARDS ENVIRONMENT
During the processing of kinnow into juice, around 30-34% of the fruit peel and an average of 20–25 seeds are generated as trash. Consequently, the present study aims to determine the elemental composition, proximate, and oil content of locally cultivated kinnow seed and peel. Kinnow peel essential oil was extracted by hydrodistillation, whereas seed oil was cold-pressed. Characterisation of both extracted oils was performed by FT-IR and GC-MS. The proximate analysis of kinnow seeds powder revealed that it contained proteins, fat, fibres, ash, moisture and carbohydrates in amounts of 13.00±0.32%, 28.65±1.06%, 6±1.28%, 4.771±0.90%, 14.63%, and 31.96 ± 1.10, respectively. The smoke point of kinnow seed oil was 148 °C, and pH, acid value, peroxide value, iodine value, refractive index, saponification value, and unsaponification matter were: 6.26 ± 0.01, 1.125 ± 0.02, 5.91 ± 0.64, 92.56 ± 1.08,1.46 ± 0.002, 187.2 ± 1.73, and 0.51 ± 0.17, respectively. Moisture content, crude fat, and ash of fresh kinnow peel were found to be 75.08%, 1.27%, and 2.77%, respectively. The water retention capacity (WRC), oil retention capacity (ORC), swelling index, and solubility of dried peel were 6.96g w/g DM, 3.22g oil/g DM, 22.90 ml water/g DM and 36.05% respectively. GC-MS revealed hexadecenoic acid was the most common saturated fatty acid in kinnow seed oil, with an area of 24.28% and retention time 35.9 min, followed by esconic acid with 1.12% area, 42.1 min retention time and stearic acid with an area of 6.59%, retention time 38.8 min. The most abundant compound in peel essential oil was D-Limonene, with a retention time of 7.42 min as identified by GC-MS.
THE PHYSICOCHEMICAL, OXIDATIVE AND TEXTURAL EFFECTS OF DECREASING SATURATED FAT CONTENT OF CHICKEN LIVER PÂTÉ THROUGH SUBSTITUTION WITH SUNFLOWER SEED OIL BASED OLEOGELS AND VEGETABLE PUREES
This study investigated the impact of using oleogel made with sunflower oil and vegetable puree on the quality of chicken liver pâté. In this experiment, beef fat was partially or completely replaced with oleogels at levels of 50% (O5) and 100% (O10). Additionally, in the oleogel-enriched samples (OS5 and OS10), chicken liver was substituted with vegetable puree by 15%. All substituted groups showed a significant reduction in total fat and cholesterol content while exhibiting a significant increase in protein content. Cooking loss increased progressively with the higher substitution ratios. Additionally, the TBARS values of the oleogel-added groups were significantly lower than those of the control group by the end of the storage period.
RHEOLOGICAL PROPERTIES ASSESSMENT OF CARP FEED MIXTURES WITH DIFFERENT PROTEIN SOURCES INCLUDED USING MIXOLAB
Three carp diets with same starch content (approximately 230 g/kg) with the inclusion of different protein sources were formulated. Control feed contained fish meal and soybean meal as a main source of protein which were completely substituted by dried duckweed. All ingredients of the diets were finely ground at the hammer mill and then mixed in twin-shaft paddle mixer. The aim of this paper was to assess the rheological and thermomechanical properties of these mixtures in order to forecast their behavior during subsequent processing. The determination of rheological properties was performed by Mixolab where water absorption capacity was set at a constant value of 100%. The Mixolab curve profiles varied where diet in which the fishmeal was completely replaced by the novel plant protein ingredient, duckweed flour, displayed greatest resistance to deformation, therefore the highest water holding capacity which was in accordance with results obtained by the method used for assessment of water absorption properties. Obtained results demonstrated that Mixolab has a good potential to be used as a tool for screening dry feed mixes when taking into account the amount of water and steam necessary for the successful conditioning management. Further investigation is required to enhance the applicability of these methods in establishing more effective parameters during the conditioning process.
ANTIOXIDANT AND ANTIMICROBIAL POTENTIAL OF BLACKBERRY POLYPHENOLIC EXTRACTS: INFLUENCE OF DIFFERENT EXTRACTION TECHNIQUES AND SOLVENTS
Blackberries (Rubus sp.) are considered a good source of bioactive compounds, especially polyphenols. The high antioxidant and antimicrobial activity associated with polyphenols offers the possibility of using blackberry extracts in various food applications. This study investigates the potential of blackberry extracts obtained with various solvents and extraction techniques as a source of natural antioxidants and antimicrobial compounds. Ethanol and two natural deep eutectic solvents (NADES) (N1 − choline chloride:glycerol (1:2) and N2 − choline chloride:lactic acid (1:4)) and three different extraction techniques (maceration, ultrasound-assisted extraction, and microwave-assisted extraction) were applied. The extracts were evaluated in terms of total monomeric anthocyanin content, polymeric color, total polyphenol content, and ferric reducing antioxidant power (FRAP). The antimicrobial potential against two Gram-positive and two Gram-negative bacteria, as well as one yeast, was assessed using agar diffusion and broth microdilution methods. The N2 solvent gave a better yield of bioactives than N1 and ethanol, while the microwave-assisted extraction had the most pronounced effect on the extracts' polyphenol content and color. All samples displayed significantly higher antimicrobial activity than the ethanolic extract, with the generally highest efficacy observed against Gram-positive bacteria. Overall, these preliminary results demonstrate the potential of acidic NADES for the extraction and application of blackberry polyphenols. Future steps should include extraction optimization and food application studies.
EFFECT OF ISOLATED PROBIOTIC LACTOBACILLUS PLANTARUM N24 ON GROWTH AND HAEMATOLOGICAL PERFORMANCES IN MALE ALBINO RATS
Lactic Acid Bacteria (LAB) are known probiotic microorganisms whose presence in food such as yoghurt is immensely beneficial. We investigated the potential of Lactobacillus plantarum N24 on physical and haematological parameters in Wistar albino rats. Standard microbiological techniques were used to isolate LAB from raw cow milk. The LAB was screened for strain-level identification using 16S rRNA gene sequencing. Yoghurt was prepared with probiotics using L. plantarum N24. In vivo assessment of three Groups (G1-G3) of Wistar albino rats (n=9), G1: rats fed with animal feeds, G2: rats fed with animal feeds and prepared probiotic yoghurt, G3: rats fed with animal feeds and live probiotic commercial yoghurt) and were monitored for weight gain, certain haematological parameters and Lactobacilli count. Data were analysed using descriptive statistics and ANOVA at a p-value of 0.05. This study revealed appreciable weight gain from 11.00±1.00 g on day 7 to 40.00±1.15 g on day 28. A significant improvement in feed intake and feed efficiency ratio was observed in the animals in G2 compared to other groups. The PCV (%), WBC (x109/L), RBC (x106µl) and Lactobacilli count (x106 cfu/mL) were significantly better in G2 (49.7±2.4, 9.1±0.07, 8.71±0.20, 22.0±16.0) than in G1 (39.3±1.5, 7.67±0.19, 8.50±0.50, 0.46±0.04); and G3 (46.3±1.5, 7.30±0.33, 8.63±0.20, and 3.57±0.70, respectively) indicating the potential benefits of L. plantarumN24 as probiotics. L. plantarum N24 was a suitable probiotic candidate and could be used as a supplement to promote growth and increase or maintain the beneficial gut microflora.
POLYPHENOLIC COMPOSITION AND ANTIOXIDANT CAPACITY IN THE BRANCHES AND LEAVES OF SELECTED PRUNUS AND PYRUS SPECIES
Plants of the genus Prunus and Pyrus have been valued and used for centuries due to their rich nutritional and therapeutic properties. The fruit itself is primarily consumed, while other parts of the plants are often overlooked despite their biological activity. In this study, branches and leaves of 10 plant species were investigated, including nine from the Prunus genus (wild P. avium, cultivated P. avium, P. mahaleb, P. fruticosa, P. cerasus, P. domestica, P. persica, P. cerasifera, P. cerasifera pissardii) and one from the Pyrus genus (P. communis). This study aimed to determine their polyphenolic composition and antioxidant capacity. The powders from branches and leaves of Prunus and Pyrus species were extracted in 70% ethanol using ultrasound. The quantitative analysis of polyphenols involved spectrophotometric determination of total phenolic content, total flavonoid content, total hydroxycinnamic acid content, and total anthocyanins content. The study evaluated the antioxidant capacity of branches and leaves using FRAP and DPPH assays. Pyrus communis demonstrated the highest total phenolic content in both branches (591.55 mg gallic acid equivalents/g dry weight) and leaves (685.62 mg GAE/g d. w.). P. communis also showed strong antioxidant potential in both assays. Among Prunus species, P. cerasifera pissardii demonstrates an exceptional antioxidant capacity, and a high amount of total anthocyanins, phenolic acids, and total phenols. This study provides a preliminary insight into the phytochemical profile of underutilized by-products, such as branches and leaves. These parts of plants can also generally be regarded as valuable resources of biologically significant compounds. Based on the results, we can conclude that by-products from Pyrus communis and Prunus cerasifera pissardii have the potential for wider chemical and biological investigations.
ANTIMICROBIAL RESISTANCE OF Enterococcus spp. ISOLATED FROM ANIMAL-DERIVED FOOD
The current work aims to test the antimicrobial resistance of 92 Enterococcus spp. isolates from dairy products, eggs and meat in the Autonomous Province of Vojvodina, Serbia. As confirmed by PCR or MALDI TOF, E. faecalis was the most frequently encountered species (51.08%), followed by E. faecium (39.13%), E. hirae (6.52%), E. thailandicus (2.17%) and E. durans (1.08%). Generally, the most frequent resistance phenotype in all isolates was to tetracycline (34.78%), erythromycin (27.17%), doxycycline (21.73%) and streptomycin (13.04%). The phenotypic resistance to antimicrobials was less prevalent in enterococci isolates from dairy products than in meat isolates. Out of the 92 enterococci isolates, 16 (17.39%) were multidrug-resistant (MDR), primarily those from poultry (38.09%) and pork meat (21.05%). Resistance to fluoroquinolones was confirmed only in MDR enterococci isolates from poultry meat (28.57%). Resistance to vancomycin, ampicillin, linezolid, teicoplanin and tigecycline was not detected.
MICROENCAPSULATION TECHNIQUES: A COMPREHENSIVE REVIEW
Microencapsulation technology consists of wrapping protective layers around bioactive compounds in the form of microcapsules varying in size ranges between 1-1000 µm. This approach encapsulates heat-sensitive ingredients, shielding them from temperature shifts, pH changes, and light, ensuring their controlled release for a variety of pharmaceutical and food uses. This technology can enhance the bioavailability, stability, and organoleptic characteristics of functional compounds such as flavonoids, carotenoids, vitamins and lipophilic nutrients (e.g., PUFA from fish oil). This review focuses on a complex review of microencapsulation technologies, including coacervation, spray drying, emulsification, fluid bed coating, freeze-drying, complex coacervation and solvent evaporation extrusion-based encapsulation and electrospinning-based encapsulation. All methods differed in the particle size, hydrophobicity and solubility, as well as the porosity of the microcapsules. Selecting a suitable technique depends on the properties of core materials and wall materials. Furthermore, the paper explains the influence of encapsulation methods on product functionality, flavor masking, and the enhancement of physical and thermal properties, emphasizing their significance in the evolving food industry.
REMOVAL OF SODIUM, POTASSIUM AND CALCIUM METAL IONS FROM ALKALIZED SUGAR JUICE USING SUGAR BEET PULP: A FIXED-BED COLUMN BIOSORPTION STUDY
This study investigates the possibility of applying continuous biosorption as an additional step in the sugar juice purification process to reduce the content of metal ions in alkalized juice. The response surface methodology (RSM) was used to examine the influence of the biosorption parameters: bed height of the biosorbent in the column, flow rate of the alkalized juice, and granulation of the biosorbent on molassigenic metal ions (K+, Na+ and Ca2+) removal efficiency. At a flow rate of 4.75 mL/min, a biosorbent bed height of 15 cm, and biosorbent granulation <1 cm, the achieved reduction of Na+ and Ca2+ ions in the alkalized juice was 74.19% and 62.78%, respectively. Slightly lower removal efficiency of K+ ions (50.69%) was achieved at a flow rate of 6.75 mL/min, a bed height of 15 cm, and biosorbent granulation >5 cm. Therefore, the biosorption process is highlighted as a desirable process in the thin juice purification stage. By repurposing the by-product of the sugar industry, the concept of circular economy and zero waste emission is achieved. An additional step in the juice purification process in the sugar industry results in higher juice purity, thereby enabling greater sugar extraction and yield.
EMERGING ROLE OF ARTIFICIAL INTELLIGENCE AND BIG DATA IN DRIVING SUSTAINABLE GROWTH IN THE GLOBAL FOOD INDUSTRY
The integration of artificial intelligence (AI) and Big Data is emerging as a transformative force in the global food industry, driving sustainable growth through enhanced efficiency, productivity, reducing waste, improving resource management and decision-making capabilities. Recent advancements in AI and Big Data technologies, such as predictive analytics and machine learning, are revolutionizing agricultural practices by enabling precision farming, optimizing resource use and improving crop management systems. These technologies facilitate real-time monitoring of crop health, yield predictions and disease detection, thereby addressing critical challenges such as food insecurity and waste reduction. The application of AI and Big Data in the food supply chain enhances traceability and transparency, which are essential for ensuring food safety and quality. These technologies have further accelerated the adoption of digital solutions in the food sector, highlighting the need for resilient supply chains capable of adapting to disruptions. As the food industry grapples with the dual pressures of climate change and a growing global population, the role of AI and Big Data in promoting sustainable practices becomes increasingly vital. In addition to agricultural applications, AI and Big Data are reshaping business models within the food industry by fostering innovative marketing strategies and personalized nutrition solutions. The convergence of these technologies not only supports environmental sustainability but also enhances economic viability, paving the way for a more sustainable food ecosystem. Incorporating AI and Big Data into the global food industry fosters resilience against challenges such as climate change, resource scarcity and population growth. Therefore, by facilitating more sustainable and efficient operations, these technologies are revolutionizing food production, processing, distribution and consumption, thereby aligning the industry with the principles of environmental stewardship and global food security, in accordance with global sustainability objectives.