Natural Spices Research Articles

Exploring the Potential of Saffron as a Therapeutic Agent in Depression Treatment: A Comparative Review.

Depression is a significant mental health challenge globally. While traditional antidepressants are effective, they often have unwanted side effects. Saffron, a natural spice derived from Crocus sativus L., has emerged as a potential alternative therapy for depression. Researchers have found that its components such as crocin, crocetin, and safranal have been found to mitigate depressive symptoms through neurotransmitter regulation, anti-inflammatory effects, and neuroprotection. Clinical trials suggest that the effectiveness of saffron in treating mild to moderate depression is comparable to that of standard medications, and animal studies support these results, showing behavioral improvements with saffron treatment. Saffron is particularly appealing due to its safety and lower incidence of side effects, making it suitable for those sensitive to conventional drugs. Additionally, its antioxidant properties may offer further health benefits. However, challenges such as determining the appropriate dosage, prohibitive cost, and the limited availability of quality saffron need to be addressed. Most research on saffron's efficacy is short-term; thus, long-term studies are essential to understand its full therapeutic potential and ongoing antidepressant effects. While saffron is safe in terms of its culinary value, higher therapeutic doses require careful monitoring for drug interactions and side effects. In summary, saffron represents a promising direction in depression treatment, with benefits potentially matching those of standard treatments and a better safety profile. However, further research is necessary to establish clear guidelines for its use, optimize dosing, and assess long-term outcomes. Saffron offers a natural treatment path for depression, but its use must be controlled and supported by scientific evidence.

A Comparison Analysis of Four Different Drying Treatments on the Volatile Organic Compounds of Gardenia Flowers.

The gardenia flower not only has extremely high ornamental value but also is an important source of natural food and spices, with a wide range of uses. To support the development of gardenia flower products, this study used headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) technology to compare and analyze the volatile organic compounds (VOCs) of fresh gardenia flower and those after using four different drying methods (vacuum freeze-drying (VFD), microwave drying (MD), hot-air drying (HAD), and vacuum drying (VD)). The results show that, in terms of shape, the VFD sample is almost identical to fresh gardenia flower, while the HAD, MD, and VD samples show significant changes in appearance with clear wrinkling; a total of 59 volatile organic compounds were detected in the gardenia flower, including 13 terpenes, 18 aldehydes, 4 esters, 8 ketones, 15 alcohols, and 1 sulfide. Principal component analysis (PCA), cluster analysis (CA), and partial least-squares regression analysis (PLS-DA) were performed on the obtained data, and the research found that different drying methods impact the VOCs of the gardenia flower. VFD or MD may be the most effective alternative to traditional sun-drying methods. Considering its drying efficiency and production cost, MD has the widest market prospects.

Antibacterial activity of Cinnamomum cassia against multiple drug resistant Klebsiella pneumoniae

The irrational use of antibiotics in various fields like medicine, animal husbandry and industrial sectors is probably a major cause of the emergence of antibiotic resistance in pathogens and commensal organisms. It is a big challenge to modern clinical practices, as it could lead to therapeutic failures, financial losses, and the creation of a gene pool that could be passed on to humans. The use of medicinal plants can be considered as an alternative, with a consequent impact on microbial resistance. Spices and hearbs have been traditionally used as coloring agents, flavoring agents, preservatives, food additives and medicine in India. The present work aimed to find out the antimicrobial activity of Cinnamomum cassiaon multi-drug resistant Klebsiella pneumoniae isolated from tap water. Natural spices might have anti-bacterial activity against other MDR bacteria and could be used for prevention of diseases.

Effect of Rosemary on Growth Performance, Meat Quality, Fatty Acid Content, Intestinal Flora, and Antioxidant Capacity of Broilers.

Rosemary (Rosmarinus officinalis L.) is a natural spice plant with an aromatic flavor and antioxidant properties that can help enhance the flavor and texture of food, as well as be used as an antioxidant source in pet feed. This study explored the effect of rosemary on the growth performance and antioxidant capacity of broiler chickens. In total, 144 healthy 1-day-old Arbor Acres broilers were randomly divided into four groups: The control group was fed a basic diet, while the positive control group was fed a basic diet supplemented with 30 mg/kg kitasamycin, and the treatment groups were fed a basic diet supplemental with 0.5% rosemary, or 2% rosemary. The average daily feed intake of broilers fed with 0.5% and 2% rosemary in 1-42 days was higher than that in the basal diet group (p < 0.05). The pH was lower in the rosemary groups than in the 30 mg/kg kitasamycin group as measured in the thigh muscle tissue (p < 0.05), and the monounsaturated fatty acid C17:1 heptadecanoic acid content of the 2% rosemary group was higher than that of the other groups (p < 0.05). With 0.5% rosemary supplementation, the activities of the serum and liver antioxidant enzymes catalase (CAT) activity and total antioxidant capacity (T-AOC) increased (p < 0.05); malondialdehyde content decreased (p < 0.05). The serum activities of CAT, total superoxide dismutase, and T-AOC increased with 2% rosemary supplementation (p < 0.05). The relative expression of liver antioxidant genes, the nuclear factor E2-related factor 2, glutathione catalase 1, and superoxide dismutase 1 increased (p < 0.05) with 0.5% rosemary supplementation. The addition of rosemary resulted in higher intestinal lactobacilli counts and lower E. coli counts. In summary, adding 0.5% or 2% rosemary to the diet improved the growth performance of Arbor Acres broilers and increased the number of intestinal probiotics, and supplementing with 0.5% rosemary yielded better results than adding 2% rosemary. This study provides valuable insights into the broader application of plant-derived antioxidants in promoting sustainable and health-focused animal farming practices.

Sensory evaluation and chemical composition of Solanum nigrum and Solanum torvum herbal tea and spice.

Herbal teas are ingested for various purposes and by diverse populations across the globe. There is a growing recognition among individuals of the advantages associated with the use of this beverage, leading to a heightened demand for the manufacture of herbal tea derived from therapeutic plants. Spices on the other hand add flavour to food but could pose harm if it is high in phytates and oxalates. The objective of this study was to develop natural spices and herbal tea with health beneficial properties using Solanum nigrum and Solanum torvum berries. Herbal tea samples from S. nigrum were prepared by sorting berries, maceration, divided into two (fermenting at 18 °C and non-fermenting) and dried at 60 °C for 12 h in a hot oven. Spices from S. torvum and S. nigrum were prepared by removing the berries from the stalk, freeze-drying and smooth milling into fine powder. In addition, antinutrient, phytochemical and sensory evaluation studies were conducted on these spices and herbal teas. A nine-point hedonic scale was utilized for the purpose of conducting a consumer acceptability sensory evaluation test using 101 untrained panelists. Data was then analyzed by t-test, one-way analysis of variance (ANOVA) and the level of significance (p < 0.05) was assessed using Tukey's and Dunnett's multiple comparison tests. The panellists expressed a favourable perception towards Solanum nigrum unripe unfermented green herbal tea (6.65 ± 2.08) as compared to the other formulated teas due to the components working together in a way that produces a nice tea sample. Both Solanum nigrum and Solanum torvum spices contained various levels of catechins, saponins, flavonoids, oxalates, phytates and tannins comparable to literature. The herbal tea samples exhibited a range of catechin content, varying from 0.255 to 0.756 mg/g. The antioxidant activity of the various herbal tea samples ranged from 66.37 ± 0.24 to 78.53 ± 0.18 µg/mL GAE as determined by the DPPH free radical assay Fermented black herbal teas recorded higher total phenols (2.80 ± 0.09d), total flavonoids (21.84 ± 1.84c) and showed greater antioxidant activity (78.53 ± 0.18a) as compared to the unfermented green herbal teas. The process of fermentation resulted in a decrease in pH from 7.22 to 6.53 within a period of 12 h. The Total Titratable Acidity (TTA) grew as the fermentation period progressed, whereas the Total Soluble Solids (TSS) decreased. Phytates were the least antinutrients among the two Solanum species accounting for 0.02 mg/100 g and 0.03 mg/100 g in S. torvum berries (STBs) and (S. nigrum berries) SNBs respectively.

Determination of the leaf and flower volatile components of Thymus jankae Celak

Nowadays, medicinal and aromatic plants are widely used both among the public and in various sectors, so researching the essential oil contents of medicinal and aromatic plants is of great scientific and economic importance. It was aimed to determine the volatile components of Thymus jankae (Syn: Thymus praecox subsp. skorpilii), which has medicinal and aromatic value and is naturally distributed in Bursa province (Türkiye) and used as a spice and tea plant in the region. The volatile components of leaf and flower of Thymus jankae were detected by using the solid phase microextraction technique (SPME) with the help of GC-MS. 42 volatile components were determined. Of them, thymol (17.65%), p-cymene (15.34%), carvacrol (13.27%) and γ-terpinene (10.73%) were found to be the main components. This study is important in terms of ensuring the conscious use of plants consumed as natural herbal tea and spices in the region and revealing the economic values of such plants.

A metagenomic assessment of bacterial community in spices sold open-air markets in Saint-Louis, Senegal

Natural spices play an essential role in human nutrition and well-being. However, their processing on different scales can expose them to potential sources of contamination. This study aimed to describe the bacterial community genomic footprint in spices sold in Senegal. Spice samples were collected in August 2022 in Saint-Louis, Senegal. The genomic region coding bacterial 16S rRNA was then amplified and sequenced using Oxford Nanopore Technology (ONT). Sequencing was carried out on two batches of samples, one containing part of the “Local Spices or Herbs” (n = 10), and the other, a mixture of 7 spices, Curcuma, Thyme and the other part of the “Local Spices or Herbs” (n = 39). Results showed high bacterial diversity and the predominance of Escherichia coli and Salmonella enterica in samples, with total reads of 65,744 and 165,325 for the two batches, respectively. The sample category “Homemade mixture of food condiments “, which includes all “Local Spices or Herbs” samples, showed remarkable bacterial diversity. These were followed by Curcuma, a blend of 7 spices and thyme. Also, the different categories of spices studied show similarities in their bacterial composition. These results highlight the microbial community’s highly diverse genomic profile, including pathogenic bacteria, in spice samples.

Preparation and characterization of fennel (Foeniculum vulgare miller) essential oil/hydroxypropyl-β-cyclodextrin inclusion complex and its application for chilled pork preservation

Fennel essential oil (FEO) a natural spice that has versatile biological activities. However, the direct use of FEO is limited due to its water insolubility and poor stability. Chilled pork is prone to spoilage during storage. To solve these problems, this study aimed to prepare an inclusion complex (IC) of FEO with hydroxypropyl-β-cyclodextrin via co-precipitation and apply it to the preservation of chilled pork. Results indicated that the optimal parameters were encapsulating temperature 37 °C, wall–core ratio 14:1 g/mL, stirring speed 600 r/min, and encapsulating time 240 min, obtaining an encapsulation efficiency of 83.75%. The results of scanning electron microscopy, Fourier transform infra-red spectroscopy, and nuclear magnetic resonance demonstrated the successful preparation of IC. The release of FEO from IC was controllable through adjusting the different temperatures and relative humidities. Furthermore, IC effectively delayed the spoilage of chilled pork and extended its shelf life by 6 days at 4 °C.

Pengaruh Aromaterapi Lavender untuk Kualitas Tidur Pada Pasien Hemodialisa RS PKU Muhammadiyah Yogyakarta

Chronic Kidney Disease (CKD) is defined when kidney damage lasts more than 3 months. Chronic Kidney Disease (CKD) is a disease with various causes in the form of structural or functional abnormalities, accompanied by a decrease in glomerular filtration rate (GFR). People with chronic kidney disease and kidney failure often require kidney replacement therapy or hemodialysis. Sleep disorders are one of the complications of hemodialysis and often occur in patients with chronic kidney disease and over a long period of time. This can affect the quality of sleep of people with chronic kidney disease, both in terms of quantity and duration of sleep, which ultimately affects the individual's daily function. Non-pharmacological methods such as aromatherapy are important to relieve, prevent or treat certain diseases using natural plant spices or aromatic essential oils. Lavender aromatherapy belongs to the Lamiaceae family and its scientific name is Lavandula angustifolia. Inhaling lavender oil is a simple method that has been proven to have a positive effect on various symptoms, especially in hemodialysis patients with sleep disorders.

The quality of tinuktuk in the frozen temperature storage

Tinuktuk is considered nutritious and able to boost immunity. A local product based on natural resources and spices in Indonesia. The different concentrations of the main ingredients used in the production of tinuktuk produce good quality and nutrition for safe, healthy, and nutritious consumption. So far, there is no optimum composition of tinuktuk and also quality analysis during the storage period in the frozen temperature of tinuktuk, so this research is necessary. In this research, the roasting method is used for the drying process of making tinuktuk. The roasting process is one of the isothermal drying processes. The purpose of this study was to determine the quality characteristics of tinuktuk during storage at -10°C for 56 days which is analyzed every 7 days. Tinuktuk characteristic parameters include pH, moisture content, ash content, and microbial analysis. The results of the research that have been carried out are 30%: 70% and 40%: 60%, which have similarities with the results of the analysis of tinuktuk that has been marketed, namely the 30%: 70% ratio, wherein the 30%: 70% ratio the pH analysis decreases steadily from 6.3 to 5.9. Ash content analysis resulted in a stable decrease from 7% to 5%. Microbial analysis with ALT testing resulted in stable data during storage at 2.5 x 102 colonies/g. Antioxidant analysis of 30%:70% ratio resulted in antioxidant IC50 data of 93, 4 ppm to 183.6 ppm.

Clinical efficacy of curcumin-based functional food mixtures for pain removal

Functional foods have beneficial roles in health and well-being, beyond their basic nutrition. Nowadays, a lot of functional foods are emerging throughout the world. A curcumin-based functional food mixture (Karkuma) was formulated with a certain proportion of natural herbs and spices mixtures with the aim of alleviating pain. This was a three-month clinical trial conducted among a total of sixty patients with chronic pain (30 patients in the intervention and 30 patients in the control group). In the first phase, Karkuma was formulated by appropriately processing and blending mixtures of curcumin, gingerol, mulberry and multi-floral honey as the main ingredients. This formulation was standardized and sensory evaluated by a nine-point hedonic scale. The overall acceptable score was 8.1 (like very much) out of 9. The product safety and acute toxicity tests were tested in a renowned laboratory in Bangladesh and shown safe for consumption. In the second phase, these functional food mixtures claim to reduce the severity of pain and are thus evaluated by adjuvant therapy. No significant differences were found in both groups at baseline observation. After three months of intervention with Karkuma, significantly (p&lt;0.05) relieves pain in the intervention group. However, no significant (p&gt;0.05) decrease in pain was observed after three months of the control trial with blank Karkuma. Moreover, the hematological and liver function tests in both groups were at acceptable levels. Hence, this study acclaims the efficacy of functional food mixtures (Karkuma) against chronic pain.

Determination of higenamine in common natural spices by ultrahigh-performance liquid chromatography-tandem mass spectrometry.

Higenamine (HG) is a β2 receptor agonist and was explicitly added to the Prohibited List of the World Anti-Doping Agency in 2017. This compound is prohibited in both in- and out-of-competition athletes and falls under the category of nonthreshold substances. Because of HG presence in numerous plants, as evidenced by a growing body of research data, an exception was made for HG in the TD2017MRPL document, in which adverse analytical findings (AAFs) were not reported if the urinary HG concentration was less than 10ng/mL. In this study, a comprehensive and systematic analysis of the HG content in five batches of samples from each of the 48 natural spices selected for this investigation was conducted using UPLC-MS/MS technology. Method validation was carried out in accordance with the ICH Analytical Procedures and Methods Validation for Drugs and Biologics Guidance, and the experimental results demonstrated that the method provided appropriate sensitivity, precision, stability, linearity, and accuracy. HG was detected for the first time in Houttuynia cordata, Zingiber officinale, Cinnamomum cassia, Stevia rebaudiana, Piper nigrum, Siraitia grosuenorii, Platycodon grandiflorus, and Myristica fragrans. Furthermore, the content of HG was found to vary significantly among the different plant parts of Nelumbo nucifera, such as rhizomes, leaves, seeds, and plumules. This paper provides systematic and comprehensive data to support the safe use of spices in athletes' diets, thereby reducing the risk of food-sourced doping violations.

Flavor analysis and region prediction of Chinese dishes based on food pairing

There are thirty-four provincial administrative regions in China, and each region possesses its own distinct food culture. However, existing studies on flavor-based research often treat Chinese dishes from various regions as a single entity, resulting in biases when examining regional distinctions and the variety of recipes. To explore the potential correlation between food ingredients and regions, this paper performs flavor analysis and region prediction for Chinese typical dishes. A new dataset including 1534 recipes combined with a compound-ingredient list to construct a compound-ingredient-recipe network. The results indicate that in terms of food ingredient selection, Hainan shows the highest degree of flavor compound sharing, while Shanghai does the lowest. While all the regions studied tend to exhibit negative food pairing according to the food pairing hypothesis, a region with a high degree of flavor sharing is more able to become prominent representation of the corresponding flavor branch through the analysis of representative ingredients. Across the 14 regions studied, the frequency of ingredient usage within a region plays a crucial role in maintaining its distinct flavor profile. Concerning the individual contributions of ingredients to flavor compound sharing, the positive contributions are linked to rice and natural spices, including Welsh onion, ginger, and garlic, while the negative contributions are primarily associated with flour, pork, and traditional Chinese condiments such as soy sauce, cooking wine, and grain vinegar. Multiple deep learning experiments demonstrate the effectiveness of combining ingredient and flavor information to region prediction for recipes.

Development of Soup Mix Powder Using Avarampoo (Senna Auriculata)

Avaram (Senna auriculata (L.) Roxb. syn. Cassia auriculata L.; Family: Fabaceae) is a traditional medicinal plant used in India’s Ayurveda and Siddha traditions of medicine to cure a variety of diseases. There have been reports of therapeutic uses for almost every part of the plant, such as the flowers, leaves, seeds, bark, and roots. Traditionally, it has been used to treat diabetes, asthma, rheumatism, dysentery, skin illness, and metabolic problems. The herb avaram is used to manufacture powdered soup mix. Tastes fantastic and an excellent substitute for energy drinks like soup is the antioxidant-rich mix. By functioning as a natural blood purifier, antioxidants shield the body and skin. Avaram poo soup is made with a mixture of dried and natural spices. It can also help with Blood sugar, Skin tone, Body odor, Menstrual cycle, Hair growth, Premature greying.

Antioxidant associated chemoprophylaxis effect of natural spice and green vegetable on hepatotoxicity.

This is a case control and cohort study, conducted at Department of Biochemistry in FUAST, compressing 24 number of albino Wistar rats. Illicium verum (star anise) natural spice and green vegetable broccoli are used for chemo-preventive herbal treatment in relation with vitamin C antioxidant activity. Hepatotoxicity was induced in liver of model rats by giving interperitoneally single injection of 200 mg/kg bod weight (B.W) of N-nitrosodiethylamine and orally giving 1 mg/kg BW phenobarbital for 14 days during disease prorogation period. The vitamin C analysis from Illicium verum (star anise), green broccoli, orange juice, orange peel and orange pulp was done by iodometric quantitative and qualitative titration method. Rats were given compound according to their bodyweight as 1 mg/kg B.W. After 14 days (Disease Promotion and Propagation Period) and 28 days (Disease cure period) of treatment behavioral activity was monitored by locomotors activity in open field experiment, stimulatory activity in home cage and anxiolytic effects observed in light and dark apparatus and also in T maze. Behavioral activity were significantly increased in Illicium verum and green broccoli treated rats. Hematological study including hemoglobin (Hb), white blood cells (WBC), red blood cells (RBC), mean corpuscular volume (MCV), mean corpuscular hemoglobin (MCH), mean corpuscular hemoglobin concentration (MCHC), red cell distribution width (RDW) and Platelets was done by abbot laboratory analyzer cell. The value of Hb and RBC was also significantly increased in star anise and broccoli treated rats, showed proper function of RBC in microcirculation. WBC was also in normal range revealed that no disease regards to bone marrow and leukemia's. The biochemical activity of rats including urea, creatinine, total protein, albumin, globulin, A/G ratio, amylase and calcium in blood serum were analyzed while, liver health or performance was also determined by LFT (liver function test). Behavioral and laboratorial variables were analyzed by using SPSS v. 20 and p-value < 0.05 was considered statistically significant. The study report noticeable significant effect of Illicium verum and broccoli on hepatotoxicity of experimental model. Recent experimental study statistical outcomes show reciprocal relationship between the consumption of vegetable diet and natural spice with the risk of Hepatotoxicity. Thus, the aim of the study is to enhance the function of star anise or illicium verum natural spice and green vegetable broccoli as an anticancer or chemoprophylaxis agent.

Trace and Heavy Metals in Locally and Imported Spices Sold on Markets in Accra Metropolis, Ghana.

Spices enhance food's colour, aroma and palatability. The main objective of this study was to assess the levels of heavy metals in the most common spices used in Ghanaian and worldwide cuisines. Ninety samples were obtained directly from local marketplaces in the Accra Metropolis (Madina, Kaneshie and Makola). After microwave digestion, the samples' levels of arsenic, iron, lead, cadmium and zinc were measured using an inductively coupled plasma-mass spectrometer (ICP-MS). Iron, zinc, arsenic, cadmium and lead levels in specified natural spices varied from 0.022 mg/kg to 5.814 mg/kg, 0.056 mg/kg to 0.895 mg/kg, not detected to 14.012 mg/kg, 0.02 mg/kg to 0.45 mg/kg and not detected to 3.583 mg/kg, respectively. The toxic metals arsenic and lead in turmeric powder, whole rosemary and garlic, as well as lead in ginger, were slightly above the Codex, but below the FAO/WHO permissible level. All spices in this study had THQ and HI values of less than one, indicating that consumers will experience no potential health hazards from consuming specific metals through spices. However, continual scrutiny should be maintained over time due to bioaccumulation in humans.

Sheeted Catfish Floss Production: Practical Innovation in Fish Floss Processing

One of the processed fish that many people like is shredded fish. Choosing shredded fish is an alternative for consumers who don't like to consume meat. Fish also has protein with high nutritional value so it can be used as a source of protein to replace meat. Sheet floss is a processed food product made from catfish floss which is square in shape, brownish in color, hard in texture, and has a rough surface. This research was conducted in November-December 2023 on making shredded catfish sheets. To produce a recipe for shredded catfish sheets requires several production trials. The shredded catfish sheet product produced is in small sheets so it is easy to consume. Making shredded catfish sheets begins with making shredded catfish first. then make shredded sheets by baking. Shredded sheets have a brownish color due to the influence of added sugar, resulting in a Maillard reaction which causes a brownish color. slightly brownish in color. Then, the aroma produced by shredded sheets is not fishy because natural spices are used to eliminate the fishy smell. The taste of the shredded sheets is sweet and savory due to the addition of sugar and the use of spices which add a savory taste. The texture of these shredded sheets is rough, crisp and crunchy because the temperature and time when roasting the shredded shreds is controlled.

Organoleptic and Nutritions Observation of Monosodium Glutamate (MSG)-Free Instant Noodle Seasoning With Soto Padang

This research is an exploratory study. In this study, instant noodle seasoning was made from natural spices, without the addition of synthetic flavorings and preservatives. If monosodium glutamate (MSG) is consumed beyond the limit and consumed continuously for a long period of time, it will cause various side effects. MSG consumed by someone who cannot tolerate more than 3g/day can have adverse health effects. The purpose of this research is to develop Padang Soto flavored instant noodles using natural spices and without using synthetic flavoring Monosodium Glutamate (MSG). In this study, 4 formulas were made, coded as formula 1, formula 2, formula 3 and formula 4. The results showed that the panelists' preference for the color of instant noodles in formula 4 was 4.05. The panelists' favorite score for the aroma of instant noodle seasoning is highest in formula 4, which is 3.95. As for the taste results obtained, it is known that the panelists' favorite score for the taste of instant noodle seasoning is highest in formula 4, namely 4.05. From the results of the research, a dry seasoning with the code formula 4 has been produced that is delicious based on organoleptic analysis which can be used as a seasoning for instant noodle food products with instant Padang soup flavor. for proximate analysis, the best is also in formula 4, obtained water content of 3.85%, ash content of 1.66%, fat content of 1.29%, and protein content of 7.39%.

Significant Efficiency and Stability Enhancement of Flexible Perovskite Solar Cells Combining with Multifunctional Effects of a Natural Spice

AbstractThe numerous defect‐induced non‐radiative recombination losses and residual stress in the preparation of perovskite film greatly hinder the further improvement of the efficiency and stability of flexible perovskite solar cells (PSCs). Here, a natural spice 7‐amino‐4‐(trifluoromethyl)‐2‐benzopyrone (ATB) containing amino (─NH2), carbonyl (─C═O), and trifluoromethyl (─CF3) functional groups is introduced into the perovskite precursor solution, thereby preparing high‐quality perovskite film with low defect density. It is revealed that the utilization of ATB is beneficial to comprehensively passivate the defects and release the residual stress of perovskite film through the synergistic effect of functional groups, thereby improving the crystallinity and enhancing the carrier lifetime of perovskite film. Moreover, the introduction of ATB contributes to an improved energy levels alignment between the perovskite and adjacent layers, which facilitates fast carrier transport and suppresses the recombination loss in the flexible PSCs. Combined with the multifunctional effects of ATB, the target flexible and rigid PSCs with ATB modification yield remarkable photoelectric conversion efficiency (PCE) of 21.08% and 23.79%, respectively. More importantly, the ATB‐modified flexible device exhibits outstanding stability and retains 87.3% and 91.6% of the original efficiency after aging for 3000 h at 50 ± 5 relative humidity and 5000 bending cycles, respectively.

Realization of Drying System with the Addition of Blowers to Support the Sustainability of Local Food Industry in Tambon Tunong Village, North Aceh

The spices that are usually available in the Aceh market itself are still wet, therefore special processing is needed to create instant seasoning powder that is easy and practical in its presentation. This community service activity aims to provide solutions to partners in processing instant cooking spices from Acehnese spices. The technology used is Drying Blower Oven Technology as an easy, practical cooking spice processing technology made from natural spices. RECEH (Rempah Khas Aceh) product will also be carried out requirements worthy of being seen by testing water content tests and organoleptic test to match product marketing standard. This dedication is expected to improve the economy of spice farmers and also introduce Acehnese specialties to various regions domestically and abroad.