Confectionery Research Articles

Maximizing resource valorization: mono- and co-digestion of food and agricultural wastes with insights into microbial community dynamics

Abstract The valorization of food processing waste is critical for sustainable development and circular economy frameworks. Although Turkish delight waste (D), a high-volume byproduct of the confectionery industry in Turkey, holds significant potential for valorization within the circular economy framework, this potential remains largely unexplored. This study evaluated the valorization potential of Turkish delight waste in anaerobic digester systems by co-digesting it with sunflower heads (S) and tea stalks (T), common agricultural wastes in Turkey, in addition to mono-digestion. Economic evaluations were also conducted on the products obtained at different stages of anaerobic digestion (AD). The highest methane yield of 388 mL CH4/g VS was obtained from Turkish delight waste in mono-digestion, and this substrate enhanced methane production when co-digested with the other substrates. However, co-digestion in the DST digester combining all three substrates yielded 234 mL CH4/g VS, indicating a limited synergistic effect. Metagenomic analyses revealed substrate-dependent variations in microbial community dynamics, particularly in digesters containing only Turkish delight waste. Acidogenic fermentation aimed at increasing VFA yield resulted in total acetic acid productions of 2828, 1707, and 1261 mg/L for D, DS, and DST, respectively. Economic assessments demonstrated that the value derived from VFA production was nearly double that obtained from methane production, even in cases where co-digestion resulted in lower overall yields. Thus, Turkish delight waste emerges as a promising candidate for both mono- and co-digestion in AD systems, offering a potentially more economically viable alternative to methane production through the generation of value-added chemicals such as VFAs. Graphical Abstract

Development of chitosan-based films with invertase enzyme for active packaging: Physicochemical parameters, structure, application, and storage.

The use of active packaging made from biodegradable polymers can contribute to the environment and to the food industry by increasing the shelf life of their products. This study aimed to produce chitosan-based films incorporated with the invertase enzyme (1, 2, 5, 9, and 10 %) as an alternative to avoid sucrose crystallization in the confectionery industry. The optimum activity of the invertase enzyme was observed at 55 °C and pH 5, thus, the films made with the film-forming solution adjusted to pH 5 and dried at 55 °C were compared with those without pH adjustment and dried at room temperature. Regarding the thermogravimetric analysis (TGA), the greatest weight of loss of the films was observed between 200 and 400 °C, which may be due to the volatilization of moisture from the polymeric films and the depolymerization and pyrolytic decomposition of chitosan. Adjusting the pH and temperature increased the surface roughness and cross-section of the films and increased the elongation at break, solubility (13.38 to 39.50 %), thickness (0.12 to 0.27 mm), and water vapor permeability ratio (2.95 to 8.47 10-10 g/(m × s × Pa)), in addition to reducing the stiffness and tensile strength. The color parameters were little affected by this change and the insertion of invertase, which acted as a plasticizer, reducing the tensile properties and increasing the flexibility, keeping the water vapor permeability ratio constant. The invertase-based films prevented crystal formation, and the candies exhibited similar or superior physicochemical characteristics compared to those packaged in cellophane. However, a temperature of 35 °C increased water loss. The films demonstrated enzymatic activity and good properties, especially those with pH and temperature adjustments, and may serve as a promising alternative to cellophane for candy packaging in the sugary food industry.

Technological innovations in margarine production: Current trends and future perspectives on trans-fat removal and saturated fat replacement.

The margarine market is growing globally due to its lower cost, ease of availability, large-scale commercialization, and expanding market in the bakery and confectionary industries. Butter contains greater amounts of saturated fat and has been associated with cardiovascular diseases. The trans fats generated through the hydrogenation process have several adverse impacts on human health, such as the risk of atherosclerosis, coronary heart disease, postmenopausal breast cancer, vision and neurological system impairment, type II diabetes, and obesity. Therefore, it is important to formulate margarine, low in saturated and trans fats using innovative technologies such as novel hydrogenation, interesterification techniques, and oleogel technology. By utilizing these technologies and oils with a healthy lipid profile, margarine manufacturers are able to produce healthier margarine. This review covers recent technological advancements in margarine, which include various hydrogenation techniques such as high-voltage atmospheric cold plasma hydrogenation, microwave plasma hydrogenation, dielectric-barrier discharge plasma hydrogenation, and interesterification based on supercritical CO2 systems. In addition, the application of interesterified oil and oleogel (structured vegetable oils) in the production of margarine low in saturated fat is comprehensively discussed, with emphasis on the utilization of unconventional sources of oils such as tiger nut oil, Moringa oleifera seed oil, Irvingia gabonensis seed fat, winged bean oil, and hemp seed oil. The novel hydrogenation techniques can hydrogenate oils without formation of trans fats, and such hydrogenated oils could be employed in the formulation of trans-fat-free margarine. Interesterified oil treated with supercritical CO2 was employed in healthy margarine development. Using the oleogel technique, various unconventional oil sources can be used in margarine formulations. The incorporation of oleogel in margarine makes it possible to improve the lipid profile of margarine due to a reduction in saturated fat content. All of these novel techniques have the potential to revolutionize the margarine industry by enabling the production of high-quality, healthy margarine.

A СOMPREHENSIVE APPROACH TO PREVENTING MOLD GROWTH OF SOLID ORGANIC WASTE FROM CONFECTIONERY PRODUCTION AS THEIR SUSTAINABLE MANAGEMENT ELEMENT

Waste sustainable management involves both minimizing their quantity by improving technological processes and using waste as resources. A large amount of solid organic waste from confectionery industries contains food elements that can be used as additives in compound feeds production. This reduces compound feeds cost without losing their quality, and also provides for the secondary use of solid organic waste from confectionery industries, which corresponds to the generally accepted waste management hierarchy. The main limiting factor for this waste type using in compound feeds is mold fungi rapid development, which is due, among other things, to an increase in the waste humidity when stored in an open manner at industrial sites. The aim of the work was to research developed integrated approach effectiveness to increase the shelf life without the mold fungi appearance for solid organic waste from confectionery industries. The following research methods were used in the work: field – to observe the mold fungi development in real storage conditions of solid organic waste from confectionery industries in an open way; laboratory – to determine the moisture content of waste at different times according to DSTU 4910:2008 and sanitary and mycological waste assessment. The use of the simplest measures to reduce the atmospheric contact precipitation with solid organic waste from confectionery industries – canopies – allows us to increase the period until the mold fungi appearance by 20 or more days, depending on the waste composition. Faster mold fungi development is characteristic of waste that contains more than 50 % wafers with fat filling. Solid organic waste from confectionery industries treatment with humic acids alkaline solution obtained from brown coal increases the period until the mold fungi appearance by an average of 50 days. The two methods combination is effective for increasing the shelf life of solid organic waste from confectionery industries before their use in compound feeds. Thus, it is possible to increase the share such waste use in compound feeds. The proposed integrated approach to increasing the shelf life of solid organic waste from confectionery industries allows to increase the waste share that is suitable for secondary use in compound feeds. The humic acids alkaline solutions using as a bactericidal measure for solid organic waste from confectionery industries is justified from the sustainable approach for brown coal using, allows to increase the nutritional value of the final compound feeds and reduces energy costs for mold fungi elimination.

Bioecological Characteristics of Species of the Pimpinella L. Genus in Flora of the Nakhchivan Autonomous Republic

In the presented article, the species included in the Pimpinella L. genus, common in the flora of the Nakhchivan Autonomous Republic, were studied, and it was found that 11 species of the genus were found in the study area. P. anisum L., one of these species, is cultivated. The article also reflects the bioecological characteristics and areas of use of species belonging to the genus. According to the literature and our research, species belonging to the genus are valuable spices and are used in medicine, perfumery, cosmetics, food, and confectionery industries. The studied species are widespread in the types of vegetation of the foothills, plains, and lower, middle, and upper mountain belts of the region.

Justification for selecting raw materials to minimize the content of sulfur dioxide in confectionery products

Raw materials and semi-fi nished products used in the manufacture of confectionery products may contain food additives, including the preservative sulfur dioxide, ensuring their safety and highquality characteristics throughout the appropriate shelf life. According to current legislation in the fi eld of food safety, including confectionery products, the content of sulfur dioxide should not exceed 10 mg/kg of product. Meanwhile, there is a risk of high sulfur dioxide content in confectionery products, which can negatively aff ect consumers’ health. Therefore, justifi cation for the choice of raw materials and semi-fi nished products with a minimum content of the sulfur dioxide preservative is an urgent problem for manufacturers in the confectionery industry. Research has been carried out on the main raw materials and fruit semi-fi nished products in order to identify the sources of sulfur dioxide in confectionery products. Based on the results obtained, it has been concluded that the content of sulfur dioxide in sugar, fl our, and chocolate confectionery products is in wide ranges and can exceed the concentration of 10 mg/kg of product, which is due, among other things, to the high reactivity of this preservative with main raw materials and semi-fi nished products: starch syrup, oat fl our, fruit fi llings based on sulfated fruit puree, dried fruits, and coconut fl akes.

Effect of spices and spice extracts on confectionery shelf life

The concepts of spices, seasonings, and spice extracts are considered. The properties of antioxidant activity are described. The possibilities of their use as a preservative in the confectionery industry are examined. It has been shown that spices and spice extracts have different effects on the organoleptic characteristics of confectionery products and help increase their shelf life.

Registration of trademarks and patenting of developments for raw materials and finished products in the confectionery industry: current news

The article analyzes current statistics on the registration of trademarks and inventions, in particular in the fi eld of confectionery production. The paper provides information about current changes in the legislation on trademarks and inventions: patent and court fees have increased, and it has become possible to register trademarks under the international procedure in Qatar. The current judicial practice on the application of clause 3 of Art. 1483 of the Civil Code of the Russian Federation (refusal to mislead consumers) has been analyzed.

Sweet sensation: EFKO on the use of sweet protein

The article discusses the use of the sweet protein brazzein in the confectionery industry. Information on the properties of the ingredient, its eff ect on health, production technology, and prospects for use is provided.

Use of domestic raw materials in the production of enriched and specialized confections

In Russia and other countries of the world, excessive consumption of easily digestible carbohydrates and saturated fats with a lack of dietary fiber and polyunsaturated fatty acids among children and adolescents has been found. In the absence of physical activity, it contributes to the accumulation of excess body weight and the subsequent development of obesity. Snacks occupy a large place in the nutrition of children in schools and preschool institutions. Very often, fl our confections are used as snacks. In this regard, expanding the range of fl our confectionery products intended for this population group is relevant. The All-Russian Research Institute of the Confectionery Industry has developed sugar cookies for feeding children three years of age and older with the addition of domestically produced barley oatmeal, decorated with confectionery glaze containing domestically produced fruit and vegetable powders. The cookies had a total sugar content of less than 25% and fat (without trans isomers) of about 20% and, in accordance with the Technical Regulations TR CU 021/2011, can be recommended for the diet of children three years of age and older. Furthermore, the cookies are characterized by a dietary fiber content of more than 6g/100g and, according to the Technical Regulations of the Customs Union TR CU 022/2011, have been classified as food products with a high dietary fiber content.

Vitamin D content of products recently launched on to the marketplace – findings from the MINTEL Global New Products Database

Vitamin D deficiency is a cause for concern among the UK population, with many failing to achieve the recommended daily amount of 10µg/day(1). Sunlight exposure is not sufficient in the UK to maintain year-round vitamin D status so therefore the population rely heavily on dietary sources, including fortified foods(2). In the absence of standardised and/or mandatory vitamin D fortification policies in many countries(3), such products often contain variable amounts of vitamin D(4), however this has not been investigated to-date on a global scale. Therefore, the aim of this study was to explore the vitamin D content of newly launched products worldwide over a 5-year period.Data were extracted from Mintel’s Global New Product Database across all regions. Search criteria were filtered by nutrient and/or ingredient, to only include products launched from December 2018 to December 2023, and containing >0.1µg vitamin D per 100g/ml. Of the total 2,963 products identified, 608 were excluded owing to missing data, resulting in 2,355 products included in the final dataset for analysis. Vitamin D content was quantified as µg per100g/ml (µg = IU/40, when required). Data were compared by food category (n = 12) and between branded vs private label (own-brand) products, using ANOVA (with Tukey post-hoc tests) and independent samples t-tests, respectively.The overall mean ± SD vitamin D content of newly launched products was 12.5 ± 71.2 µg per 100g/ml (range: 0.01-2380 µg per100g/ml). By category, the mean ± SD vitamin D content of products (µg per100g/ml) were as follows: baby food (7.1 ± 20.3), bakery (210.4 ± 683.3), breakfast cereals (9.4 ± 21.2), chocolate confectionary (134.4 ± 135.1), dairy (6.0 ± 23.7), desserts and ice cream (1.8 ± 2.1), rice and noodles (4.4 ± 0.1), processed meat and fish (20.9 ± 39.0), sauces and seasonings (39.3 ± 123.5), snacks (6.7 ± 9.3), sugar confectionary (101.4 ± 90.9) and sweet spreads (56.7 ± 95.5). Products in the bakery, chocolate confectionary and sugar and gum confectionary categories had a significantly higher vitamin D content per 100g/ml, compared to all other categories. In the total dataset, branded products (n = 2832; 96%) had a significantly higher vitamin D content than private label products (n = 131; 4%) (12.7 ± 72.5 vs. 6.1 ± 11.3 µg per 100g/ml, respectively; P<0.001).This preliminary analysis has demonstrated a wide range in the vitamin D content of newly launched products worldwide, which varies significantly between food categories and is higher in branded compared to private label products. Future research using this dataset will explore changes over time, as well as regional differences in the vitamin D content of new products, both between and within the different categories. Such evidence may help to inform future new product development opportunities and vitamin D fortification policies.

Cognitive Model Based on The Dl Random Forest Method for Profi t Forecasting and Fuzzy Algorithm for Assessing Company Sustainability in Conditions of Uncertainty

The article is devoted to the problem of supporting management decision-making on choosing a strategic partner whose activities would be effective and sustainable. During the study, based on the results of the work of enterprises in the domestic confectionery industry, a dataset was generated, which was subsequently used for the deep learning model DL-model "Random Forest" in order to calculate the predicted values of the net profi t of enterprises in the industry. Assessing companies for the purpose of selecting a strategic partner, using models such as: deep learning model "Random Forest" (DL Random Forest), VaR, Z-Altman, Hurwitz matrix, Fuzzy algorithm in modern conditions has great practical significance. The relevance of the study lies in the fact that in conditions of increasing market uncertainty, approaches to ensuring the sustainable development of an organization based on AI systems are increasingly being used. The scientific novelty lies in the fact that the study used a set of models that made it possible to assess the actual sustainability of companies and, based on the calculated forecast values of net profi t, as well as business efficiency indicators ROE and ROS, to make a decision on the choice of potential business partners. During the study the following were developed: a VaR model, which made it possible to obtain an assessment of fi nancial risk, a Z-Altman model for assessing the risk of bankruptcy of an enterprise. In addition, based on the calculated parameters of the regression equation, a Hurwitz matrix was formed, which made it possible to draw a conclusion about the sustainability of each enterprise as a system. The use of the Fuzzy algorithm made it possible to obtain a decision on choosing a partner enterprise.

Market Evolution and Consumer Trends in Poland's Confectionery Industry

The Polish confectionery market is considered to be one of the most developed and dynamic markets in the world. But in recent years, the Polish food industry has faced a sharp increase in production and marketing costs, disruptions in the supply chains of raw materials, consumables and packaging, as well as the loss of traditional sales markets due to the war in Ukraine. The study of the peculiarities of the Polish confectionery market made it possible to assess the main indicators of the Polish market of confectionery goods of all categories, as well as its volume and trends. The article analyzes the situation on the Polish confectionery market, including production, export, import, consumption, geographic location of the market, levels of competition and development of the market's production and transport infrastructure. It was concluded that during 2022 there was a 12% increase in the volume of production of confectionery goods of all categories. At the same time the manufacture of Polish flour confectionery products increased by 19.3%. The growth rates of production of cocoa–rich and sugar sweets were 3.8% and 6.8%, respectively. About 50–70% of manufactured products are exported by Polish manufacturers. It is necessary to mention that during 2022 a record number of products were exported from Poland, exceeding the similar figures of the previous year by 13.8%. Meanwhile, despite the presence of developed domestic production of confectionery goods in Poland, the volume of imported supplies traditionally remains high and increased by 7.8% in 2022. At the same time, the level of competition in the Polish domestic market for flour, cocoa–rich/chocolate and sugar confectionery products is estimated as high. The level of the market's production and transport infrastructure is rated as developed.

Depiction of 2-oleic acid-1,3-saturated fatty acid triacylglycerols intended for cocoa butter equivalents from Rhodosporidium toruloides

Cocoa butter equivalent (CBE) serves as a viable substitute for cocoa butter (CB) in the confectionary industry. In this study, four types of CBE were produced via fermentation of Rhodosporidium toruloides and systematically characterized. Fatty acid analysis revealed similarities in both total and sn-2 fatty acid composition compared to cocoa butter. Specifically, palmitic acid, stearic acid and oleic acid constituted 87 % to 91 % of the total fatty acid, with palmitic acid predominating at the sn-2 position (80 %). Analysis of triacylglycerol species indicated that the combined proportion of POP, POSt, and StOSt was lower (50 %) than that found in cocoa butter. Solid fat content analysis showed that CBE were soft than cocoa butter. X-ray analysis confirmed that both CBE and CB predominantly exhibited the desired β crystal form. Additionally, spherical-shaped crystals were observed in CBE during polarized light microscopy analysis.

Survival of Free and Encapsulated Probiotics in Healthy Gummy Candy as a Carrier for Probiotic Capsules

Probiotic gummy candy is an innovative food that can be used as a carrier to deliver probiotics. This study aimed to manufacture healthy gummy candy (HGC) as a carrier for probiotic capsules. The ingredients' effect on the viability of probiotic capsules and free cells was evaluated for 48 days under refrigerated conditions. Also, the textural properties, overall acceptability of products, and physicochemical properties were tested. The encapsulation probiotics in sodium alginate and chitosan provided a high efficiency of 88.16%. At the same time, the encapsulated cells-based HGC (HGC-C) had higher counts of probiotics than free cells-based HGC, and it remained above the 3 log CFU/g at the end of the 48-day storage period in HGC-C, while the free cells reached zero at 30 days. The HGC product showed a low hardness value and high antioxidant capacity as well as, and the colour coordinates for the product showed more yellow, with an intense red colour. Using mango pulp and probiotics in gummy candies is an innovative and viable alternative to the confectionery industry; therefore, combining fruits as a source of prebiotics and probiotic bacteria could be a promising formula for probiotics gummy supplement preparation.

ОТАНДЫҚ ӘРТҮРЛІ ЖАЗДЫҚ ЖӘНЕ КҮЗДІК БИДАЙ СҰРЫПТАРЫНЫҢ ФИЗИКА-ХИМИЯЛЫҚ ҚАСИЕТТЕРІН ЗЕРТТЕУ

This article discusses seed varieties of winter and spring wheat, which make it possible to create a sufficient seed fund for several years of development of our country. These new varieties, which have high technological potential, are in demand in all regions due to the widespread use of their processed products. These include the flour milling, cereal, baking, pasta and confectionery industries of the processing industry in Kazakhstan. Effective use of winter and spring wheat varieties requires a comprehensive study of the physico-biochemical properties of promising wheat varieties, including: spring soft wheat varieties – Kazakhstanskaya 10, Almeken, Kazakhstanskaya early ripening, Egemen, Mereke; winter soft wheat varieties – Sapaly, Steklovidnaya 24, Bogarnaya 56, Stepnaya 75, Almaken. During the study, the following physical and biochemical indicators of wheat were determined: moisture, grain admixture, nature, general glassiness, protein, quantity and quality of gluten and ash content. The following indicators of flour were also studied: moisture, acid, falling number, quantity and quality of gluten, ash content. Among the varieties of soft spring wheat, the following varieties with a falling number of more than 500 seconds and a gluten content of 32% were identified: Almeken, Kazakhstanskaya early ripening, Mereke, and from the varieties of soft winter wheat: Steklovidnaya 24, Bogarnaya 56 and Almaken. The varieties of this group form the basis of the highest class wheat batch.

Technology of preparation and determination of the properties of kvas from table beet for use in bakery

In connection with the deterioration of the health of the population of Ukraine, the primary task should be to enrich the usual diet with products of functional purpose and to add natural biologically active additives that contribute to the removal of radionuclides, toxins, normalization of the body's systems and increased immunity. This work is devoted to the study of the process of beet processing and its further use in the bakery and confectionery industries. The refractometric method was used to determine the content of soluble solids. The content of trace elements was determined using the atomic adsorption method. When preparing kvass from table beets, additional raw materials were added: sprouted flax seeds, whey, yeast, viburnum powder, rye bread crackers. It was established that the variety of the Dutch selection Roket differs from the varieties Bordeaux 237 and Cylindra in terms of dry matter, organic acids, dyes and sugars. It is important to note that when improving kvass preparation technology, optimal fermentation conditions and dosing of additives are taken into account in order to maximize the shelf life of the product without losing its quality. In view of the increase in the number of genetic and complicated diseases, it is worth noting the introduction of specialized dietary programs, which are gaining more and more relevance. Such programs have been found to ensure food security and meet all essential nutrient needs. Considered the problem of the need for constant improvement of recipes of food products, study of new gluten-free alternatives and provision of access to high-quality gluten-free products. Studies have proven that the use of natural raw materials in the production of beet kvass is an effective means of improving its quality characteristics. Therefore, a promising direction in the production of flour products is the improvement of the recipe of the existing assortment due to the use of natural plant components of increased biological value. Kvass from table beet can be a source of natural biologically active substances (BAR). Table beets have a rich chemical composition. The nutritional value of beets is additionally balanced by the content of sugars and acids (citric and oxalic), the content of organic substances, minerals and vitamins. The production of bakery products using kvass from table beet as a natural food additive is relevant today.

Oleogel containing beeswax and monoglycerides as a potential substitute for confectionery palm fats

AbstractIn the confectionery industry large quantities of palm fat in the fillings of chocolate products are used. Based on today's nutritional science results, it is desirable to replace palm oil with healthier fats. Oleogels can provide a kind of solution for this replacement. In our work the rheological, textural and thermal properties of oleogels containing high oleic sunflower oil, beeswax and monoglycerides were determined. In the samples we examined, the gelator concentrations were: 20% beeswax, 15% beeswax and 5% monoglyceride, 10% beeswax and 10% monoglyceride, 5% beeswax and 15% monoglyceride, and 20% monoglyceride. Based on our results, the oleogel containing 15% beeswax and 5% monoglyceride seems an eutectic crystal of beeswaxes and monoglyceride. It has relative high hardness, high storage modulus and high viscosity therefore it can replace the Chocofill filling fat, which contains mainly palm fat, used in large quantities in sweets.

Synthetic Colorants in Traditional Sweetmeat (Laddu) available in Dhaka City, Bangladesh

Laddus are very popular sweets all over the South Asian countries including Bangladesh. Commercially accessible sweets (Laddus) contain a variety of Yellow 5 and Yellow 6 dyes, which are hazardous when consumed in excess. In this study, the amount of Yellow 5 and Yellow 6 in twenty-five Yellow-colored Laddus from various sweet shops in Dhaka, Bangladesh, was determined using a UV-visible spectrophotometer at 425 and 482 nm, respectively. Quantification was done using external calibration curves of the standard Yellow 5 and Yellow 6 and the calibration curves showed excellent linear correlation co-efficient (R2) of 0.999 and 0.998 for them, respectively. Of the twenty-five samples, eleven had Yellow 5 in the range of 0.915-6.790 mgkg-1, and eight had Yellow 6 in the range of 0.223-4.315 mgkg-1. The rest of the samples did not contain any Yellow 6 as well as Yellow 5. Dhaka Univ. J. Sci. 72(2): 45-51, 2024 (July)

Integrating Triple Bottom Line in HR Practices: Enhancing Organizational Performance in Pakistan's Confectionary Industry

This study explores the impact of Triple Bottom Line (TBL) aligned Human Resources (HR) practices on employee engagement and organizational performance within Pakistan's confectionary industry. Utilizing a quantitative research design, the study employs a structured questionnaire to collect data from 350 employees across various confectionary companies. The research framework includes employee well-being programs, sustainable HR practices, and diversity and inclusion initiatives as independent variables, with employee engagement as a mediator and organizational performance as a dependent variable. The study also examines the moderating role of organizational culture in these relationships. Data analysis is performed using Smart PLS 4.0, and results indicate significant positive relationships between each TBL HR practice and employee engagement. Employee engagement, in turn, has a strong positive effect on organizational performance. Mediation analysis confirms that engagement mediates the relationship between TBL HR practices and organizational performance, while moderation analysis reveals that a positive organizational culture enhances the impact of engagement on performance. The findings suggest that integrating TBL principles into HR strategies is crucial for fostering a motivated and committed workforce, which leads to improved organizational outcomes. Despite its contributions, the study is limited by its use of convenience sampling and a cross-sectional design, which may affect generalizability and the ability to observe changes over time. Future research could address these limitations by employing longitudinal studies and diverse sampling methods. The study offers practical implications for HR professionals, emphasizing the need for well-being programs, sustainability, diversity, and a supportive culture to drive organizational success.