High Sugar Content Research Articles

Developing drought and heat-resistant grapevine cultivars through marker-assisted breeding

Climate change poses significant challenges to viticulture, particularly through increased drought and heat stress. This study integrates physiological, biochemical, genomic, and field performance assessments to identify traits and genetic markers associated with stress tolerance in five grapevine cultivars: Cabernet Sauvignon, Chardonnay, Syrah, Merlot, and Riesling. Genomic analysis revealed specific SNP markers on chromosomes 4 and 8, linked to water-use efficiency (WUE) and proline accumulation, crucial for osmotic balance under drought conditions. Physiological assessments showed that Cabernet Sauvignon and Merlot maintained high relative water content and low stomatal conductance, reducing water loss. Biochemical analysis indicated that Chardonnay and Syrah had elevated heat shock protein (HSP) expression and low malondialdehyde (MDA) levels, supporting cellular stability under heat. Field trials further validated these traits, with Cabernet Sauvignon and Chardonnay demonstrating yield stability and high sugar content despite stress. This research underscores the potential of marker-assisted breeding to develop climate-resilient grapevine cultivars, offering practical insights for sustainable viticulture in the face of global climate shifts.

Making Sense of the Relationship Between Ultra-Processed Foods, Obesity, and Other Chronic Diseases

Ultra-processed foods (UPFs) is a food category within the NOVA system. The key feature of UPFs are foods that have been highly processed and contain various additives, especially those that are industrially produced. It is claimed that UPFs are inherently unhealthy. The classification system is highly controversial. This paper critically evaluates the evidence. In stark contrast to conventional systems for food classification, the NOVA system disregards the nutritional values of foods. As a result, many foods generally considered to be healthy are included as UPFs, whereas many unhealthy foods are excluded. Epidemiological studies, mainly prospective cohort studies, have consistently reported an association between the intake of UPFs and risk of obesity, cardiovascular disease (CVD), type 2 diabetes, common mental disorders (especially depression), and all-cause mortality. A similar association has been reported for cancer and hypertension, but the supporting evidence is weaker. The most plausible explanation for this is that the associations are largely due to a limited number of unhealthy foods, such as processed meat and sugar-sweetened beverages. Studies of the relationship between UPFs and obesity present a different picture. There is much evidence that suggests that UPFs play a major causal role in obesity. The high contents of fat, sugar, carbohydrates, and sodium commonly present in UPFs makes these foods hyperpalatable. In addition, UPFs typically have a high energy density. As a result of these two features of UPFs, most people consume an excessive energy intake when presented with UPFs. Because UPFs include a wide range of foods, many of which are healthy, it is likely that while many UPFs are obesogenic, many others are not.

Examining the relationship between ultra-processed food consumption and obesity: a comprehensive review

Abstract. This research investigates the relationship between the consumption of ultra-processed foods (UPFs) and obesity by analyzing seven studies, including both cross-sectional and longitudinal designs. The NOVA classification framework is employed to distinguish foods based on their degree of processing, with particular attention given to the adverse health outcomes associated with UPFs, which are characterized by high sugar, fat, and salt content, and low nutritional value. This review also explores potential mechanisms by which UPFs contribute to obesity, including their nutrient composition, impact on satiety, and behavioral factors related to their consumption. The findings indicate that measures should be taken to reduce UPF consumption and encourage healthier dietary habits to combat the global obesity epidemic.

Response mechanism of Saccharomyces cerevisiae under benzoic acid stress in ethanol fermentation

Sugarcane molasses is an ideal economical raw material for ethanol production because of its wide availability, low cost and nutrient content. However, benzoic acid compounds with toxic effects on yeast cells are commonly found in sugarcane molasses. At present, the molecular mechanism of the toxic effects of benzoic acid on Saccharomyces cerevisiae has not been elucidated. Here, the toxic effect of exogenous benzoic acid on S. cerevisiae GJ2008 cells was studied, and the genes differentially expressed in S. cerevisiae GJ2008 after 1.2 g/L benzoic acid stress were identified via Illumina RNA-Seq technology. The results indicated that benzoic acid significantly inhibited yeast cell growth, prolonged their rapid growth period, and ultimately reduced their biomass. During ethanol fermentation using 250 g/L sucrose under 1.2 g/L benzoic acid stress, several adverse effects were observed, such as high residual sugar content, low ethanol concentration and low fermentation efficiency. In addition, the cell morphology was damaged, the cell membrane permeability increased, intracellular nucleic acid and protein leakage increased, and the malondialdehyde content significantly increased. Moreover, the cells protected themselves by significantly increasing the intracellular glycerol content. Fourier transform infrared spectroscopy proved that benzoic acid could reduce the degree of unsaturation and increase cell membrane permeability by changing the yeast cell wall and cell membrane composition, leading to cell damage and even death. Transcriptomic analysis revealed that under benzoic acid stress, the expression of genes associated with sucrose and starch metabolism, thiamine metabolism, the glycolysis pathway, fructose and mannose metabolism, galactose metabolism and ABC transporters was significantly downregulated. The expression of genes related to ribosomes, lipid metabolism, ribosome biosynthesis, nucleic acid metabolism, arginine and proline metabolism, RNA polymerase, metabolism related to cofactor synthesis, and biosynthesis of valine, leucine, and isoleucine was significantly upregulated. These results indicated that benzoic acid inhibited glycolysis and reduced sugar absorption and utilization and ATP energy supply in yeast cells. In response to stress, genes related to the ribosome bioanabolic pathway were upregulated to promote protein synthesis. On the other hand, the expression of ELO1, SUR4, FEN1 and ERG1 was upregulated, which led to extension of long-chain fatty acids and accumulation of ergosterol to maintain cell membrane structure. In conclusion, this paper provides important insights into the mechanism underlying the toxicity of benzoic acid to yeast cells and for realizing high-concentration ethanol production by sugarcane molasses fermentation.

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.

High-solids saccharification of non-pretreated citrus peels through tailored cellulase

Citrus peels, characterized by their low lignin and high sugar content, have been drawing increasing attention as a valuable lignocellulosic biomass with significant potential in biorefinery. Notably, in this study, the citrus waste was found to be enzymatically accessible without any pretreatment. Moreover, to promote the high-solids saccharification of the citrus peels, a tailored cellulase cocktail was formulated by response surface methodology (RSM), along with a fed-batch strategy aiming to obtain a high substrate loading. The study resulted in an optimized cellulase cocktail (7.08 U/g DM of β-glucosidase, 164.17 U/g DM of hemicellulase, 47.38 mg/g DM of sophorolipid, and 64.68 mg/g DM of Tween 80) and achieved solids loading of 22 % with a total sugar concentration of 123.84 g/L, corresponding to a yield of 93.12 % (65.28 % in batch operation). These findings provided essential validation for the efficient utilization of citrus waste, ensuring them promising potential as feedstock for sugar platforms.

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.