High Sugar Content Research Articles

Analysis of salinity-induced metabolome changes in Indian mustard (Brassica juncea) roots and shoots: hydroponic versus microplot cultivation.

Brassica juncea L. (family Brassicaceae) or Indian mustard is a fast-growing oilseed crop. Climate changes mean that it is very important to evaluate the effects of salinity stress on B. juncea. The aim of this study was therefore to show the metabolic effect of salinity stress on shoots and roots using two cultivation models - hydroponic and microplot - in different cultivars, including RH-725 and RH-761. Salinity levels of 5, 7.5, and 10 dS m⁻¹ were investigated, and compared with a control of 0 dS m⁻¹, using untargeted metabolomics with gas chromatography-mass spectrometry (GC-MS) post-silylation, focusing on metabolic markers such as proline and glycine-betaine. A total of 56 metabolites were identified, with the most prevalent classes belonging to sugars (8), followed by organic acids (13), amino acids (11), and fatty acids/esters (11). Shoots were found to have a higher sugar content than roots. Increases in unsaturated fatty acids were also associated with salinity stress, compared with a decrease in saturated fatty acids. Absolute levels of proline and glycine-betaine correlated with salinity stress, with the largest increases detected in shoots grown under hydroponic conditions, particularly for the RH-761 cultivar. Multivariate data analyses revealed that roots were more affected than shoots, regardless of cultivation model. These findings might explain the different metabolic behavior of B. juncea's roots and shoots under various levels of salinity, associated with higher levels of free sugars in shoots and lipids in roots. © 2024 Society of Chemical Industry.

Comparative Effects of Durian and Banana Consumption on Thermic Effect of Food and Metabolic Responses in Healthy Adults

Objective In traditional Chinese philosophy, durian is classified as a “yang” food with heaty properties, believed to raise body temperature and blood pressure (BP) after consumption. In contrast, bananas are considered as “yin,” possessing cooling effect. However, scientific evidence supporting these concepts is limited. This study aims to compare the metabolic effects in response to durian and banana ingestion. Methods This randomized cross-over clinical study recruited 16 young, healthy Chinese participants (8 males and 8 females). All participants ingested isocaloric portion (367.5 kcal) of durian and banana with a wash-out period of at least 5 days. 3-h thermic effect of food (TEF) and substrate oxidation were assessed by indirect calorimetry. Postprandial vital signs and metabolic responses were measured over a period of 3 h. Results Durian induced a higher and longer-lasting TEF than banana in most participants. Additionally, durian significantly lowered BP and increased triglyceride (TG) levels during 3 h after consumption, whereas bananas had no significant effects on these measures. Despite containing much fewer carbohydrates, durian prompted a comparable postprandial rise in blood glucose concentrations to that of banana. Conclusion While durian offers nutritional benefits and a BP-lowering effect, moderation is recommended due to its high sugar and fat content, which can elevate blood glucose and lipid levels, and its “heatiness” may cause digestive discomforts and a sore throat according to anecdotal experiences.

Children's Preference Patterns and Opportunities for Sensory‐Led Reformulation of Chocolate Chip Cookies

ABSTRACTIn the context of the rising prevalence childhood obesity, this study investigated children's preferences for chocolate chip cookies, a high impact food category. The objective was to explore drivers of preferences and to identify potential pathways for reformulation. A home use test was conducted in four cities in France with 151 school‐aged children on eight commercial chocolate chips cookies. An external preference mapping analysis was performed using descriptive analysis data from a trained sensory panel and analyses of cookies' composition and physicochemical properties. Texture emerged as a critical driver of preference, with a majority of children favoring softer textures. Preferences were not particularly driven by sweetness, challenging the assumption that children always prefer the sweetest products. Cluster analysis revealed distinct preference patterns that were linked to children's BMI and demographic factors. Notably, children with higher BMIs showed preferences for sweeter cookies and higher sugar content.

Microwave-Assisted Acid and Alkali Pretreatment of Napier Grass for Enhanced Biohydrogen Production and Integrated Biorefinery Potential

Napier grass, a promising lignocellulosic energy crop, presents a complex composition that limits its bioconversion into fermentable products. To address this challenge, we applied microwave (MW) pretreatment assisted by acid and alkali, using varying chemical concentrations (0.5–1% w/v) and pretreatment times (3–10 min). Acid-catalyzed MW pretreatment achieved a maximal hemicellulose removal of 69.8%, while alkali-catalyzed MW pretreatment resulted in significant lignin removal of 65.5%. Without chemical catalysis, the pretreated hydrolysate significantly increased hydrogen yield to 38.0 ± 2.9 mL H2/g volatile solid (VS), five times greater than that obtained from untreated biomass. Hydrogen yield was further enhanced when the MW-pretreated solid underwent simultaneous saccharification and fermentation. The highest hydrogen yield of 89.2 ± 7.2 mL H2/g VS was achieved from alkali-catalyzed MW pretreated solid (0.5% w/v NaOH, 5 min), with a chemical oxygen demand (COD) solubilization of 62.6%. Increasing the NaOH concentration to 1% (w/v) slightly decreased hydrogen yield but significantly increased COD solubilization to 85.8%. The high carbohydrate content facilitated rapid cellulase hydrolysis, producing and accumulating a high concentration of fermentable sugars. However, this accumulation subsequently led to a shift towards lactic acid formation. The improved hydrogen yield and increased COD solubilization, along with the shift towards lactic acid production, suggest the possibility of optimizing this process for simultaneous production of multiple valuable products in an integrated biorefinery approach, potentially enhancing the economic viability of biomass conversion.

Establishing a pattern of change in the quality indicators of Tokaj-type wine materials prepared by different variants

The object of this study is Tokaj-type wine materials made from white and red grape varieties grown in the foothills of the Goy-Gol region and the flat zone of the Samukh region in the Azerbaijan Republic. An important condition for the production of Tokaj wine is the high sugar content in the raw materials. Therefore, fully ripe and slightly withered grape varieties were used to prepare the wine materials. The quality indicators of wine materials prepared in three options were studied. Option 1 – preparation of Tokaj wine material by adding must with pulp from ripe grapes to alcohol; Option 2 – preparation of Tokaj wine material by adding must with pulp from grapes withered on the vine for 10–12 days to alcohol; Option 3 – preparation of Tokaj wine material by adding must with pulp from grapes withered on the vine for 4–5 days to alcohol. The most appropriate options were the first and second, according to which Tokaj wine material is produced by adding must with pulp from grapes ripened and dried on the vine for 4–5 days to alcohol. The content of sugar, volatile acids, titratable acidity, phenolic compounds, methyl alcohol, and the volume percentage of alcohol added to the must were studied in the prepared wine materials. For the preparation of wine material, it is advisable to use the white Rkatsiteli grape variety and the red Cabernet Sauvignon variety grown in the flat zone of the Samukh district. This is due to the fact that in the flat zone, grapes accumulate more sugar, and the volume percentage of alcohol added to the must is less, which is also economically advantageous. During the study, using mathematical and statistical methods, the most appropriate option was determined for the organoleptic indicators of Tokaj wines made from the Rkatsiteli grape variety, which was rated 9.8 points

Glycemic index and glycemic load of brief sugary sweets: randomized controlled trials of eight Thai desserts.

Thai desserts, celebrated for their exquisite sweetness, are widely enjoyed for personal indulgence and as cherished souvenirs. However, their high sugar content raises concerns regarding health impacts. This study aimed to quantify the glycemic index (GI) and glycemic load (GL) in healthy volunteers following consumption of various Thai desserts, out of 10 renowned desserts from across Thailand, identified by the Tourism Authority of Thailand, characterized by differing sugar levels. Eight were selected based on the absence of preservatives and microbial or chemical contaminations. Each participant consumed a 50-g serving of available carbohydrate (50avCHO) from these desserts. Ninety-six healthy volunteers, with a mean age of 31.8 ± 5.7 years, a mean body weight of 57.2 ± 7.3 kg, and 63.5% women, were randomized into eight groups, with each group comprising 12 participants. Blood samples were collected pre-and post-consumption to assess GI and GL values following established protocols. The findings revealed that Phetchaburi's Custard Cake exhibited the lowest GI and GL values (53.4 and 26.7, respectively), with progressively higher values observed in Saraburi's Curry Puff (61.8 and 30.9), Nakhon Sawan's Mochi (68.9 and 34.4), Suphan Buri's Sponge Cake (75.9 and 38.0), Ayutthaya's Cotton Candy (81.4 and 40.7), Prachuap Khiri Khan's Pineapple Cheese Cake Biscuit (87.4 and 43.7), Chon Buri's Bamboo Sticky Rice (109.3 and 54.7), and Lampang's Crispy Rice Cracker (149.3 and 74.7), respectively. The study demonstrates that while Thai desserts exhibit a range of GI values, their GL values are uniformly high. It underscores the importance of disseminating GI and GL information to consumers, enabling them to make informed dietary choices and moderate their intake of these sugary delicacies.

Effects of NaOH and Na2CO3 pretreatment on the saccharification of sweet sorghum bagasse

In this work, the chemical composition, chemical structures, and sugar release were evaluated for sweet sorghum bagasse (SSB) biomass in response to alkaline pretreatments and enzymatic hydrolysis. Five different ratios of 2 M sodium hydroxide (NaOH) and sodium carbonate (Na2CO3) solutions were used for biomass fractionation along with two heat treatment conditions, 85°C and 150°C for 1 h. Sugar yields from enzymatic hydrolysis were measured at different durations up to 72 h. SSB samples pretreated at high temperature using alkaline solutions containing equal amounts of Na2CO3 and NaOH favored retaining cellulose content (up to 90%) while effectively removing hemicellulose (65%) and lignin (92%). The high-temperature pretreatment conditions resulted in improved delignification, higher sugar concentrations, and sugar yields. Pretreatment solutions consisting of 50% or more NaOH produced higher glucose yields (85%–90%) and total sugar concentrations. Moreover, pretreatment solutions containing Na2CO3 improved the hydrolysis rates allowing SSB samples reach maximum yields faster than those without it, 48 versus 72 h. Results showed pretreatment methods combining NaOH and Na2CO3 were effective at promoting SSB biomass conversion, increasing sugar recovery after hydrolysis, and reducing the hydrolysis duration, all of which are desirable and cost beneficial.

Harnessing CRISPR/Cas12a Activity and DNA-Based Ultrabright FluoroCube for In Situ Imaging of Metabolically Labeled Cell Membrane Glycoproteins.

Fluorescence imaging of cell membrane glycoproteins based on metabolic labeling faces challenges including the sensitivity and spatial specificity and the use of a high concentration of unnatural sugars. To overcome these limitations, we developed a method for in situ imaging of cell membrane glycoproteins by operating Cas12a activity, and employing the ultrabright DNA nanostructure, FluoroCube (FC), as a signal reporter. Following Cas12a activation, we observed stable and intense fluorescence signals within 15 min. The combination of bright FC and Cas12a's amplification capability allows for effective imaging with only 5 μM of unnatural sugars and a brief 24-h incubation. Computational modeling demonstrates that Cas12a specifically cleaves FC in the 11-17 nm range of the glycosylation site, enabling spatially precise imaging. This approach successfully enabled fluorescence imaging of glycoproteins across various cell lines and the detection of changes in glycoprotein levels induced by drugs.

Eudermic Properties and Chemical-Physical Characterization of Honeys of Different Botanical Origin.

Background: Honey is a natural product that, thanks to its composition, particularly the high sugar content, is highly appreciated as an energy nourishment. In addition to sugars, it contains many other substances (carbohydrates, free amino acids, enzymatic proteins, organic acids, polyphenols) from which the therapeutic properties of honey arise: hydrating and osmotic activity, antimicrobial action, and antioxidant and anti-inflammatory power. Objectives: The present work aims to deepen our knowledge/understanding of the activity of skin protection exerted by honey, as a synergic result of its multiple therapeutic effects. Moreover, this study wants to find possible correlations between biological properties and the chemical-physical traits of honey. Methods: To carry out this research, five varieties of citrus honey, one of acacia honey, one of chestnut honey, and one of multifloral honey were used. The honeys were first characterized by chemical-physical analysis and then were subjected to qualitative melissopalynological analysis. Tests were also carried out to evaluate both their antioxidant power and the effect on collagenase, an enzyme involved in the degradation of collagen present in the extracellular matrix and, therefore, in the processes of skin aging. Finally, honey samples were then used in in vitro experiments to assess their action in stimulating cell viability and proliferation on human keratinocytes. Results: Chemical-physical analysis demonstrated a good water content (about 17%), an important sugar content (with the monosaccharides glucose and fructose being the most represented in all the honey samples), various amino acids (with proline remarkably being the highest in all honeys), and a high concentration of polyphenols and total flavonoids (the maximum in chestnut honey, 762 mg/kg and 514 mg/kg, respectively). Conclusions The results obtained in this work confirm the ethnopharmacological use of honey in wound care, bring new scientific knowledge on the use of honey in dermatology, and highlight two fields of excellence, particularly incitrus and chestnut honey.

Determination of optimal technological conditions for the manufacture of semi-finished products from gooseberry fruit

The quality of pureed berries products is determined by many factors. The purpose of the study was to determine the optimal technological conditions for the manufacture of semi-finished products from gooseberries, providing for the use of equipment with a rotary machine (MAG‑50) and ensuring the required quality characteristics. The objects of research were semi-finished products from gooseberries. The manufacturing technology involved high-temperature processing or the use of the rotary machine MAG‑50. The research methods were standard. It has been found that in order to obtain products with the required quality characteristics, the duration of processing in MAG‑50 had the greatest influence. The optimal technological conditions for the manufacture of products in MAG‑50 have been determined: processing for 14–20 minutes at a temperature of 59–65°C of at least 72% of fresh berries or 58–65°C of at least 66% of quick-frozen ones. It has been established that the technology involving the use of rotary machine MAG‑50, compared with the high-temperature one, made it possible to obtain products with a lower content of mesophilic aerobic and facultative anaerobic microorganisms, molds (by 97.7 and 69.8%, respectively), better appearance characteristics (by 1.7%), color, texture and odor (by 2.3%), taste and aftertaste (by 3.6%). The state of the raw materials had the greatest impact on the content of yeast in semi-finished products — products made from fresh berries contained 48.7% more of them on average than products from quick-frozen ones. Compared with the Senator variety, gooseberry fruits of the Pink 2 variety made it possible to obtain products with a high content of soluble solids, sugars, minerals and ascorbic acid (by 18.2, 58.9, 7.7 and 61.8%, respectively), less titrated acids and dietary fibers (by 21.2 and 20.3%, respectively). The study demonstrates the potential of obtaining semi-finished products from gooseberries, regardless of their variety and condition by using the technology involving the use of MAG‑50.

Changes in the sugars and volatile compounds profiles associated with anthocyanin accumulation in oranges: Blood vs. blond varieties, and slightly pigmented vs. intensely pigmented blood fruit

The blood oranges accumulate anthocyanins in their peel and pulp, which give them their characteristic red colour. To investigate whether there is a specific volatile compounds profile for blood oranges, we compared the volatile composition of the blood varieties ‘Moro’, ‘Tarocco Rosso’ and ‘Sanguinelli’ to that of the blond ones ‘Cadenera’, ‘Salustina’ and ‘Hamlim’ using a non-targeted approach based on HS–SPME–GC–MS. Moreover, fruits from each blood orange variety were divided into slightly and intensely pigmented fruits, and individual sugars and anthocyanins were determined by liquid chromatography to investigate whether their profiles depend on the degree of pulp pigmentation. A total of 101 volatile compounds were identified in this study. Hierarchical Cluster Analysis, including all compounds, revealed that blood oranges have no unique volatiles profile that makes them more similar to one another than to the blond varieties. For blood orange varieties, our results corroborated that greater anthocyanin accumulation in the most intensely pigmented fruit is associated with higher sugar content (an increase of 0.8–2.3 % depending on the variety). Moreover, we reported for the first time that anthocyanin accumulation is also associated with changes in the volatiles profile. A Multifactor Analysis including data on volatiles, sugars and anthocyanin showed that sucrose is the sugar more strongly linked to anthocyanin accumulation. A group of volatile compounds, mainly esters (ethyl acetate, ethyl-2-methyl butanoate and ethyl-2-butenoate) along with ethanol, are present at increased levels, sometimes even doubling in the most intensely pigmented samples compared to the slightly pigmented ones. These results open the door to further investigate the possible metabolic link between sugars and anthocyanins accumulation and changes in volatile compounds.

Enhanced bioethanol production from Compositae plant stalks: Integrating dry acid pretreatment and fungal mediated biodetoxification

Compositae is an important economic plant with relatively high contents of water-soluble sugars in stalk section. The pretreatment of Compositae plant stalks quickly converts the water-soluble sugars into high titers of furan aldehydes, which inhibits the viability of consequent fermentation strains. This study used the typical Compositae plant stalks of sunflower, Jerusalem artichoke, and stevia as feedstocks for dry acid pretreatment under high solids loading, then a unique solid-state biodetoxification method was applied to degrade these high-titer inhibitors. The results showed that temperature and sulfuric acid concentration were two key parameters for enhancing pretreatment efficiency. Enzymatic hydrolysis yield of the above pretreated stalks reached up to 79.68%, 66.75% and 74.05%, respectively. For pretreated Jerusalem artichoke stalk, it contained 37.36% of cellulose, 2.72% of xylan, 3.04% of glucose, 11.64% of xylose, 20.54% of lignin, and some inhibitors (3.80% of acetate, 0.24% of HMF and 0.23% of furfural). After biodetoxification, 100% of furfural, 40% of HMF, and 36% of acetate were quickly removed by Amorphotheca resinae ZN1, which resulted in 55.57 g/L ethanol production (equivalent to 7.1% by volumetric percentage) with the yield of 55.54% from 73.59 g/L of glucose and 40.69 g/L of xylose by simultaneous saccharification and co-fermentation (SSCF). This study provides a combinational approach of dry acid pretreatment and biodetoxification for Compositae plant stalks biorefinery.

Utilization of Hibiscus, Tamarind and Carob in Production of Low Calories Healthy Soft Drinks

The demand for carbonated beverages is increasing, offering opportunities to develop drinks with significant health benefits. Beverages containing carob, tamarind and hibiscus offer multiple nutritional and functional benefits and can serve as healthy alternatives to other soft drinks on the market. This is particularly important given the high sugar and calorie content of traditional soft drinks, which has been linked to increased issues associated with obesity, type 2 diabetes, osteoporosis and cardiovascular disease globally. The focus of the current work is to evaluate low-calorie soft drinks made from hibiscus, tamarind and carob and sweetened with erythritol that cater to diverse consumer segments, including diabetics and health-conscious individuals. Hibiscus, tamarind and carob extracts were sweetened with 0.5, 1 and 1.5 g erythritol sugar/200 ml carbonated beverage. The results showed that the alcoholic extract from hibiscus cups gave the highest content of phenols and flavonoids (70.3 mg gallic/g on DW and 7.8 mg catechin/g on DW), followed by carob pod alcoholic extract (19.3 mg gallic/g on DW) and tamarind alcoholic extract (11.6 mg gallic/g on DW). Tamarind gave a higher content of flavonoids (2.3 mg/g) than carob (1.2 mg/g); however, carob pods had the highest antioxidant activity (91.92%), followed by tamarind pulp (87.66%) and hibiscus cups (79.76%). The soft drinks of hibiscus and tamarind sweetened with erythritol at 1.5 g/200 ml gave the best sensory properties compared with control (adjusted by sucrose at 12% brix) and others concentrations used of erythritol sugar at (0.5 and 1.5 g /200 ml carbonated beverage). Carob pods soft drink sweetened with 0.5 g erythritol /200 ml gave the best sensory characteristics compared to the control sample and others concentrations of erythritol sugar at (1 and 1.5 g /200 ml carbonated beverage), which may be due to the high content of sugars in carob. Hibiscus carbonated beverage outperformed tamarind in terms of overall acceptability and carob carbonated beverage was the least acceptable in terms of sensory properties. Carob carbonated beverage recorded the highest antioxidant activity (90.9%) and phenolic content while representing the second highest in terms of flavonoids. Tamarind carbonated beverage ranked second in terms of antioxidant activity (86.0%) and phenolic content although it ranked first in terms of flavonoids. Hibiscus carbonated beverage recorded the lowest content in terms of antioxidant activity (79.36%), phenolic compounds and flavonoids. Hibiscus, tamarind and carob are a great choice for the production of carbonated beverages because they give the beverage desirable nutritional, cosmetic and medicinal qualities. Moreover, the simplicity of production and availability of raw materials allows for the stimulation of the economy by reducing dependence on multinational companies offering unhealthy or industrialized soft drinks.

Plant-Based Flocculants as Sustainable Conditioners for Enhanced Sewage Sludge Dewatering

With the aim to establish clean and sustainable sludge treatment, green conditioning using natural flocculants has recently gained a growing interest. In this study, a variety of plant materials, namely Moringa (Moringa oleifera) seeds, Fenugreek (Trigonella foenum-graecum) seeds, Potato (Solanum tuberosum) peels, Aloe (Aloe vera) leaves, Cactus (Opuntia ficus indica) cladodes, and Phragmites (Phragmites australis) stems, were evaluated for their potential bioflocculant activity in conditioning sewage sludge. They were thoroughly characterized to determine their active flocculating compounds. Sludge dewaterability was evaluated by assessing various sludge parameters, including specific resistance to filtration (SRF), dryness of filtration cake (DC), and total suspended solid removal (TSS) from sludge filtrate. The collected results from various physicochemical characterizations of plant materials suggest that the main flocculating agents are carbohydrates in Cactus and Fenugreek and proteins in Moringa, Potato, and Phragmites. Additionally, all tested plant-based flocculants demonstrated effective dewatering performance. Interestingly, compared to the chemical flocculant polyaluminum chloride, Moringa and Cactus showed superior conditioning effects, yielding the lowest SRF values and the highest DC. As a result, the use of these natural flocculants improved sewage sludge filterability, leading to a significant removal of total suspended solids from the filtrate. The conditioning properties of Moringa and Cactus can be attributed to their high protein and sugar content, which facilitates the effective separation of bound water from solids through charge neutralization and bridging mechanisms. Thus, green conditioning using plant-based flocculants, particularly Moringa and Cactus materials, presents a promising and eco-friendly approach to enhance sewage sludge dewatering for safer disposal and valorization.

Extraction of bioactive components from date palm waste, various extraction processes and their applications: A review

Dates are vital sources of nutrients and bioactive components which are widely consumed throughout the world. Agro-industrial waste, such as date palm waste, has been recognized as a potential candidate of bioactive chemicals and essential oils for utilization in food, medicine, and cosmetics. Date fruit and seed are well-known for their nutritional worth, which includes high sugar, vitamins, and mineral content that includes potassium and magnesium. Presence of phenolic compounds diverges the attention of researchers towards efficient extraction processes. Various traditional e.g., soxhlet, maceration, infusion, and digesting and advanced extraction techniques, i.e., pressurised fluid extraction (PFE), enzyme-assisted extraction (EAE), microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE), and supercritical CO2 extraction (SC-CO2) have been discussed briefly to extract bioactive components for instance flavonoids, tocopherols, tannins, carotenoids, tocotrienols and hydroxybenzoic acid from date palm fruit, seed, and leaves. The findings reveal that the higher total phenolic content in a shorter time can be obtained by combining ultrasonic with PLE or SFE extraction techniques. These bioactive components can be used in the food and pharmaceutical industries for pre-treatment of certain ailments. Moreover, the natural bioactive components with potential therapeutic benefits, such as non-starch polysaccharides and selenium. The purpose of this study is to highlight the advances achieved in understanding bioactive components e.g., phenolic compounds, flavonoids, tannins hydroxycinnamic, hydroxybenzoic and bio-oil of date palm fruits, including their synthesis, probable functions, and health advantages, to find prospective uses for date-derived materials in the cosmetics, pharmaceutical and food sector.

Impact of Ultra-Processed Foods on Food Sustainability: Exposure Assessment and Health Implications.

Excessive consumption of ultra-processed food (UPF) is a global health concern as-sociated with an increased incidence of non-communicable diseases. UPFs are characterized by their extensive industrial processing and high content of additives, preservatives, chemicals, and artificial ingredients that are used to mask defects or inferior ingredients of end food products, presenting a multifaceted challenge to contemporary society. Exposure assessment showed that almost 50% to 30% of the energy consumption per day comes from UPFs. The more processed a food is, the less likely it is to be healthy and nutritious. UPFs affect human health by increasing the risk of obesity, heart disease, cancer, depression, diabetes, etc., as these foods are typically made up of a large number of preservatives, high content of fats, sodium, and sugars, and low contents of protein, fiber, and potassium. The ingredients required for the production of UPFs are commonly derived from intensive monoculture and livestock of raw foods. This, in turn, exerts imminent effects on agriculture, biodiversity, and the global food system by altering the bioavailability of nutrients within agricultural soil, thereby increasing the dependency on ferti-lizers and insecticides. Recent studies have shown that over-consumption of UPF has an effect on culinary traditions, loss of biodiversity, human well-being, and food system sustainability. Therefore, for better food system sustainability, the consumption of UPFs should be reduced, and we should move toward minimal processing technologies, preferably for seasonal and or-ganic local products. Based on available data, there is an urgent need to implement policies and regulations for the agro-food industry to include nutritional and environmental criteria. This review explains the different dimensions of UPFs in relation to health, nutrition, environment, current challenges, future innovations, and wider sustainability concerns.

Effects of different ratios of nitrogen base fertilizer to topdressing on soil nitrogen form and enzyme activity in sugar beet under shallow drip irrigation

Sugar beets account for 30% of global sugar production each year, and their byproducts are an important source of bioethanol and animal feed. Sugar beet is an important cash crop in Inner Mongolia, China. To achieve high yields and sugar content, it is essential to supply nitrogen fertilizer in accordance with the growth characteristics of sugar beet, thereby enhancing the efficiency of nitrogen fertilizer utilization. A two-year experiment was carried out in the experimental field of the Inner Mongolia Academy of Agricultural & Animal Husbandry Sciences. The impact of varying ratios of nitrogen-based fertilizer to topdressing on nitrate nitrogen and ammonium nitrogen levels in the 20–60 cm soil layer, as well as the activities of protease, urease, catalase, and sucrose in the 20–40 cm soil layer were investigated during the rapid leaf growth period and root and sugar growth period. Results indicated that different ratios of nitrogen-based fertilizer to topdressing significantly influenced the levels of nitrate nitrogen and ammonium nitrogen, and the activities of protease and urease in the 0–20 cm soil layer, with these effects diminishing as soil depth increased. The activities of catalase and sucrose were minimally impacted. Nitrogen was applied at 150 kg/ha during the growth period of sugar beet, according to the growth characteristics of sugar beet to maximize nitrogen utilization efficiency. Topdressing was completed with irrigation at the rapid growth stage. The nitrogen-based fertilizer to topdressing ratio of 6:4 resulted in optimal crop yield and sugar yield of sugar beet under shallow drip irrigation. Additionally, the activities of protease and urease in different soil treatments were significantly different, and the activities of protease and urease in the 0–40 cm soil layer were identified as useful soil physiological indicators for nitrogen utilization in sugar beet.

Identification of key gene networks controlling organic acid and sugar metabolism during star fruit (Averrhoa carambola) development

The sugar and organic acid content significantly impacts the flavor quality of star fruit, and it undergoes dynamic changes during development. However, the metabolic network and molecular mechanisms governing the formation of sugar and organic acid in star fruit remain unclear. In this study, 23 of 743 components were detected by metabonomic analysis. The highest metabolites contents were organic acids and derivatives. The highest sugar content in the fruit was fructose and glucose, followed by sucrose, which proved that A. carambola is a hexose accumulation type fruit. Genome identification preliminarily screened 141 genes related to glucose metabolism and 67 genes related to acid metabolism. A total of 7,881 unigenes were found in transcriptome data, 6,124 differentially expressed genes were screened, with more up-regulated than down-regulated genes. Transcriptome and metabolome association analysis screened seven core candidate genes related to glucose metabolism and 17 core genes highly related to organic acid pathway, and eight differentially expressed sugar and acid genes were selected for qRT-PCR verification. In addition, 29 bHLHs and eight bZIPs transcription factors were predicted in the glucose metabolism pathway, and 23 MYBs, nine C2H2s transcription factors and one GRAS transcription factor was predicted in the acid metabolism pathway, and transcription factors have both positive and negative regulatory effects on sugar and acid structure genes. This study increased our understanding of A. carambola fruit flavor and provided basic information for further exploring the ornamental and edible values of star fruit.

Nutrient profiling assessment of packaged snack foods with nutrition-related claims available on the Indian market.

Food packaging includes labels with specific nutrient contents to provide consumers with nutritional information. Legislative actions and consumers' growing interest in nutrition information have increased the disclosure of nutrition information. The study was planned to examine packaged snack foods carrying nutritional claims for nutrition labeling. The selected packaged chips were divided into categories based on the primary ingredients mentioned on the nutrition label, such as cereal/pseudocereal-based, millet-based, vegetable-based, and pulses/legume-based chips. Four threshold levels, such as total sugar, sodium, total fat, and saturated fat, were used for categorization. Out of a total of 23 packaged chips, the corresponding 2, 7, 8, and 13 products had a higher content of sugar, saturated fat, sodium, and total fat than the threshold levels. A significant (p ≤ 0.01) difference was observed in the values of nutrients analyzed through laboratory methods in comparison with the values given on the nutrition label in the majority of the products. The majority of the products belonged to national brands and differed from the nutrition-related information given on the product label in terms of the nutrient content claim.

Ethanol and 2-phenylethanol production by bee-isolated Meyerozyma caribbica strains

Investigating the biotechnological potential of wild microorganisms is paramount for optimizing bioprocesses. Given this premise, we looked for yeasts in Brazilian native stingless bees, considering the recognized potential of pollinating insect-associated microorganisms for the production of volatile organic compounds (VOCs). Two yeast strains of the species Meyerozyma caribbica were isolated from bees Scaptotrigona postica and evaluated for their fermentative capacity. Both yeasts were capable of fermenting sucrose (the main sugar used in the Brazilian ethanol industry) with over 90% efficiency and yields of up to 0.504 g/g. Through an experimental design analysis (CCD), it was verified that the ethanol productivity of these yeasts can also benefit from high concentrations of sucrose and low pH values, desirable traits for microorganisms in this biofuel production. At the same time, CCD analyses also showed the great capacity of these M. caribbica strains to produce another alcohol of broad biotechnological interest, 2-phenylethanol. Interestingly, the statistical analyses demonstrated that greater production of this compound can occur at high sugar concentrations and low availability of nitrogen sources, which can be easily achieved using residual low-cost feedstocks. Thus, our results suggest that these M. caribbica strains may be efficiently used in both ethanol and 2-phenylethanol production.