The phytochemical, nutritional, and therapeutic qualities of citrus species (Rutaceae) make them significant on a global scale. Despite having a wealth of bioactive compounds with significant commercial and nutraceutical potential, citrus by-products, including peels, seeds, and pulp, are routinely discarded in large amounts. In this study, we examine the nutritional composition, elemental diversity, metabolite profile, and genetic variability of citrus species collected from various regions of Uttarakhand, India. Citrus peels are a good source of calcium (up to 104.10mg/100 g), zinc (58.3 mg/100 g), manganese (22.1 mg/100 g) and so on, as well as proteins (12.00 ± 0.11 a ), reducing and non-reducing sugar (136.45 ± .001 a and 26.53 ± S1.123 a ), and vitamin C (65.56 ± 0.23 a ), according to elemental and nutritional analyses. On GC analysis, more than 45 bioactive compounds were identified, including rutin, limonene, linoelaidic acid, and palmitic acid. Citrus jambhiri (Almora) has the highest (51) phytochemicals, whereas Citrus sinensis (Pithoragarh) exhibits the lowest (27) phytochemicals. On genetic analysis, the accessions’ great diversity was further highlighted by a genetic analysis using Simple Sequence Repeat (SSR) markers, which showed grouping patterns related to species and geographic origin. Integrating biochemical, metabolite, and genetic data reveals a strong genotype–environment interaction that influences the nutritional and nutraceutical properties of citrus species. The study provides information that can aid in the development of functional foods, pharmaceutical applications, and crop enhancement methods while highlighting the potential of citrus by-products as sustainable sources of valuable bioactive compounds.

In Jujuy, Argentina, there is a wide races of native Andean maize. Although these races are highly valued as a staple food, the full nutritional and functional potential of its pigmented races remains largely underutilized and underexplored. The objective of this study was to characterize whole grain maize flours from three pigmented maize races (Purple, Red, and Garrapata) for their nutritional composition and antioxidant and technofunctional properties. Proximal composition was determined by AOAC methods, minerals by Atomic Absorption Spectrometry (AAS), and phenolic compounds/anthocyanins by spectrophotometry. Technofunctional properties were evaluated using the Rapid Visco Analyser (RVA). Results showed that Red maize flour had the highest protein (12.89 ± 0.06%) and lipid (5.86 ± 0.09%) content. The flours from the Garrapata race stood out for their content of macrominerals K, P, and Mg. The Purple race stood out for its high content of polyphenols (1450 ± 131mg GAE/100g), anthocyanins (310.7 ± 2.96mg CGE/100g) and total flavonoids (2241.12mg QE/100g) and high antioxidant activity, in DPPH (37.06 ± 0.60% inhibition), ABTS (184.03 ± 0.60 µmol TE/g sample) and FRAP (7.59 ± 0.54 µmol AA/g sample). The Garrapata and Purple races have high peak viscosity and low pasting temperature, making them suitable for use in pasta and baked goods. Conversely, Red maize flour, due to its low breakdown and setback viscosity, could be added as an ingredient to improve the stability of sauces and purees. The results demonstrate that these three races are valuable not only as staple foods but also as functional ingredients with specific applications, highlighting the importance of valorizing regional agricultural biodiversity.

The current research investigated the nutritional composition of wheat and corn bran hydrolysates and their impact on bread quality. For this purpose, in the 1st phase wheat and corn bran were subjected to hydrothermal treatment as a pretreatment (at 121°C for 45min) to obtain hydrolysates. In the 2nd phase wheat and corn bran hydrolysates was characterized for their chemical composition, antioxidant potential and functional quality. Wheat bran hydrolysates were richer in protein (11.63 ± 0.13%), ash (2.16 ± 0.04%), and nitrogen-free extract (57.66 ± 1.42%), whereas corn bran hydrolysates contained higher fat (5.47 ± 0.07%), fiber (11.79 ± 0.09%), and moisture (16.32 ± 0.15%). Both wheat and corn bran hydrolysates revealed strong antioxidant potential however, wheat bran hydrolysates were richer in phenolic and flavonoids, whereas corn bran hydrolysates showed higher radical scavenging and reducing power activities. In the 3rd phase, bread was prepared using wheat flour and wheat and corn bran hydrolysates in treatments T0, T1, and T2, and subsequently evaluated for structural, textural, and sensory attributes. Structural analysis using FTIR and SEM indicates the incorporation of bran hydrolysates altered the gluten matrix, by introducing diverse functional groups and modifying the bread's microstructure. Textural analysis showed greater firmness in wheat bran hydrolysate bread (T1), which also received the highest sensory scores and overall acceptability. Thus, the results elucidated the potential of wheat and corn bran hydrolysates to improve the nutritional, structural, and sensory quality of bread for functional food applications.

Forest foods play a vital role in enhancing dietary diversity, human health, and the sustainable use of forest ecosystems. However, structured and machine-readable resources that systematically describe their taxonomic and nutritional attributes remain scarce. To fill this gap, we introduce ForestFoodKG, a comprehensive resource that integrates taxonomic hierarchy and nutritional composition of 1191 forest food items. The resource consists of two components—(i) the ForestFoodKG dataset, containing standardized taxonomic and nutritional records across seven biological levels, and (ii) the ForestFoodKG Knowledge Graph (ForestFoodKG-KG), which semantically links forest food entities using named entity recognition and relation extraction. The constructed graph comprises 4492 entities and 14,130 semantic relations, providing a structured foundation for intelligent querying, nutrition analytics, and ecological informatics. All data were manually verified and made publicly available in CSV format on GitHub. ForestFoodKG serves as the first structured knowledge base for forest foods, promoting data-driven research in nutrition science, sustainable forestry, and knowledge-based decision-making.

The substances in ecosystems flow along the food chain. Therefore, we should establish a monitoring system for antibiotic resistance genes (ARGs) in fertilizer products as soon as possible to regulate the use of fertilizers. In this study, three groups of cattle manure organic fertilizers were set up according to the ratio of straw addition, namely CK: cattle manure: straw = 6:4; M1: cattle manure = 100%; M2: cattle manure: straw = 8:2. All groups were supplemented with microbial agents. Their effects on ARGs, class 1 integron integrase genes (intI1) and bacterial communities were investigated. At the end of composting, the relative abundance of sul1, sul2, tetG, and intI1 in M1 and M2 were significantly lower than that in the CK group, and most of the ARGs in each group were removed. The changes in the relative abundance of ARGs are related to changes in microbial community structure. The establishment of temperature conditions is a key factor affecting the structure of microbial communities. Bacillus may play an important role in controlling the relative abundance of ARGs. We found that the most suitable ratio of cattle manure to straw was 8:2 among the three groups, which not only ensured the balanced nutritional composition of organic fertilizers, but also effectively reduced the abundance of ARGs.

Background The growing interest in functional foods and nutraceuticals has brought attention to natural products with therapeutic promise, including quail egg powder—a concentrated form of quail eggs recognized for its rich nutritional and bioactive profile. Objectives This review evaluates the nutritional value, therapeutic benefits, and pharmaceutical applications of quail egg powder, while also considering its sustainability and potential for clinical use. Methods A systematic review was conducted following PRISMA 2020 guidelines. Four electronic databases (PubMed, Scopus, Web of Science, Google Scholar) were searched for peer-reviewed articles published between 2010–2024. Studies focusing on quail egg powder's nutritional composition, therapeutic applications, pharmaceutical innovations, and sustainability were included. Data synthesis was conducted narratively due to study heterogeneity, with quality assessment using JBI Critical Appraisal Tools and evidence certainty evaluated using GRADE framework. Results Sixty-four studies were included in the qualitative synthesis. Quail egg powder is rich in proteins, essential amino acids, vitamins, minerals, and bioactive compounds. Evidence indicates its antioxidant, anti-inflammatory, and immunomodulatory effects, supporting its potential in managing oxidative stress, chronic inflammation, and immune-related disorders. Additionally, the powder's physicochemical characteristics may enhance bioavailability and support innovative drug delivery systems. The review also examines sustainable quail egg farming practices, positioning quail egg powder as an environmentally favorable alternative. Conclusions Despite its promising attributes, clinical applications and large-scale production remain limited. Further well-designed clinical trials are needed to validate its efficacy and safety, and to optimize production methods. This review consolidates existing evidence, identifies research gaps, and emphasizes the diverse potential of quail egg powder as a nutraceutical and therapeutic agent that aligns with sustainability objectives.

Rapid growth in aquaculture has increased the demand for affordable and nutritionally adequate fish feeds. However, conventional feed ingredients such as fishmeal and soybean meal are costly and often unsustainable. Fruit waste from fruits, including mango waste, banana peels, and papaya peels, offers a rich source of carbohydrates, fibre, antioxidants, and micronutrients that can be upcycled into fish feed ingredients. This study focuses on the development, nutritional characterization, and evaluation of low-cost fish feeds formulated using dried and powdered mango waste (seed kernels and peel), banana peels, and papaya peels. The waste materials were cleaned, dried, milled, and incorporated into experimental feed formulations at different treatment combinations. T1, T2, and T3 exhibited comparable nutritional compositions, with moisture ranging from 7.85–8.12%, crude protein 14.52–16.28%, crude fat 5.62–6.14%, crude fibre 10.87–13.04%, ash 8.56–9.45%, and carbohydrate content 47.85–50.77%. The nutritional composition, including moisture, crude protein, crude fat, ash, crude fibre, and carbohydrate content, was analyzed. Statistical analysis revealed significant differences (p < 0.05) between treatment groups. The results demonstrated that fruit waste–based feed formulations can serve as a cost-effective alternative with acceptable nutritional properties for aquaculture species, contributing to circular economy and waste valorization.

Background : The increased attention to natural additives in the food is mainly attributed to the awareness of synthetic dyes health hazards which can be as dangerous as toxicity and allergic reactions. A natural food colorant from Bignay-Common (Antidesma bunius) — a colorful and exotic fruit grown in the region but almost never used — was therefore used in this study as a substitute to address the existing problem. Objectives: This study aimed to extract a natural dye from Bignay-common fruit powder and evaluate its potential as a natural food additive by characterizing its nutritional profile, bioactive compounds, and antioxidant capacity. Methods: To determine its proximate composition, screen for major phytochemical constituents, and measure its antioxidant activity, laboratory analyses were conducted on Bignay-common fruit powder using standard analytical procedures. Findings: The analysis indicated that the Bignay-Common fruit powder is nutritionally rich, with 5.14% ash and 5.07% protein. It has low-fat content (1.41%) and moisture (7.07%). Notably, Bignay-Common fruit powder contained a high proportion of dietary fiber at 11.88%, and an energy of 358.21 kcal/100g, with carbohydrates at 81.31%. In addition to the nutritional content, the fruit powder is characterized by high concentrations of phytochemicals with health benefits, including anthocyanins, flavonoids, alkaloids, phenols, saponins, steroids, tannins, and terpenoids as indicated by the qualitative analysis of secondary metabolites. Although the present study did not quantify these compounds, their presence, along with the observed antioxidant capacity of 9.68% DPPH radical scavenging activity, suggests possible antioxidant properties that merit further quantitative investigation. Novelty: This study introduces Bignay-Common as a locally sourced natural additive with promising nutritional and antioxidant characteristics suitable for sustainable food coloring. Keywords: Bignay-Common, Natural food additive, Nutritional composition, Phytochemical profile, Antioxidant potential

Reproductive stage-dependent heat stress responses from perspectives of photosynthesis, yield, and grain composition in contrasting Lupinus angustifolius varieties.

Relations between physicochemical properties, nutritional composition and fluorescence properties of mare’s milk produced on pastures at different altitudes

Syagrus coronata: A bibliometric and critical review on nutritional composition, bioactive compounds, and future applications

Exploring the functional food potential of edible Persoonia spp.: Nutritional composition, bioactive properties and phenolic metabolomics.

A comprehensive review of phytochemical diversity, nutritional composition, ethnomedicinal and traditional uses, and pharmacological potential of Amorphophallus paeoniifolius (Dennst.) Nicolson

Differences in nutritional composition, availability, and pricing of gluten-free products compared to their corresponding regular foods in Algeria

Nutritional composition, anti-oxidant, anthelmintic and anti-diabetic properties of juice and molasses of Nypa fruticans collected from coastal areas of Bangladesh

Barberry (Berberis vulgaris): Exploring its nutritional composition, bioactive components, and health benefits for humans

Strawberries are a high-value fruit with increasing global demand, owing to their flavor and rich content of biochemicals beneficial to health. Fruit quality and yield are influenced by micronutrients, particularly boron (B) that is vital for sugar transport, membrane stability and phenolic metabolism. Yet, few studies have explored how different B application methods interact with the harvest period to affect fruit quality and yield. This study evaluates the effects of soil, foliar and combined B applications across three harvest periods (March, April and May) on yield and diverse quality attributes of 'Rubygem' strawberries under Mediterranean high-tunnel conditions. Combined B application resulted in the highest average fruit weight (24.2 g fruit-1) and cumulative yield (810 g plant-1), significantly exceeding the control (21.1 g fruit-1 and 757 g plant-1). March-harvested fruits were heaviest (36.0 g), while sugars (fructose: 3.19 g (100 g)-1; glucose: 3.06 g (100 g)-1) and anthocyanin content (328 mg kg-1) peaked in May and April, respectively. Pelargonidin-3-glucoside (96.9 mg kg-1) and ellagic acid (26.5 mg kg-1) both reached their highest concentrations under combined B application. Citric acid reached its highest concentration (8.81 mg g-1) in May under foliar B application. Additionally, total flavonoid content tended to increase in later harvests, particularly under foliar and combined B applications. Combined B application improved yield and certain biochemicals, though greater productivity may reduce overall phytochemical richness due to dilution linked with fruit enlargement. Later harvests enhanced sugar and pigment accumulation via senescence-driven biosynthesis. Integrating combined B application with optimal harvest timing may ensure both productivity and quality. © 2025 Society of Chemical Industry.

Effects of two culinary treatments (boiling and roasting) on the nutritional composition, functional and antioxidant properties of aerial yam (Dioscorea bulbifera) bulbils

Co-fermentation with Lactobacillus plantarum YN-03 and Lactobacillus delbrueckii YN-01: Improvements in the quality and metabolite composition of hot pot dipping sauce.

Nutritional composition, metal content, and health risks of mung beans (Vigna radiata L.) from Melo Koza Woreda, Ethiopia