Alternative splicing (AS) represents a pivotal post-transcriptional regulatory mechanism, profoundly expanding proteomic diversity and functional complexity by enabling single genes to generate multiple mRNA isoforms. In plants, AS serves as a survival toolkit, dynamically modulating stress-responsive signaling pathways, transcriptional networks, and protein functional specialization to optimize environmental fitness. Recent advances in high-throughput sequencing technologies and computational tools have significantly deepened our understanding of AS regulation in plants. Notably, breakthroughs such as long-read transcriptome sequencing and single-cell RNA analysis have revolutionized the resolution at which we can characterize AS landscapes. These developments have collectively illuminated the critical role of AS in mediating plant responses to diverse abiotic stresses, including drought, salinity, and extreme temperatures. The resulting discoveries have opened transformative avenues for crop improvement through precision manipulation of splicing patterns. Innovative strategies such as CRISPR-Cas9-based splice editing and engineered SFs now provide powerful platforms for developing climate-resilient, high-yielding crop varieties with enhanced stress tolerance and nutritional quality. This review systematically examines the molecular mechanisms underlying AS-mediated plant stress responses, and cutting-edge applications of AS engineering in precision agriculture. By synthesizing fundamental insights with biotechnological innovations, we highlight the transformative potential of AS manipulation in addressing the pressing global agricultural challenges.

Considering the demand for nutritional assessment and product quality control in the tea industry, this work develops an effective electrochemical sensor based on gold nanoparticles electrodeposited onto a zeolitic imidazolate framework (Au/MOF(Zn)) for evaluating the antioxidant activity of tea subjected to microwave-assisted drying (MAD) through hydrogen peroxide (H2O2) scavenging. The MOF(Zn) enables uniform deposition of AuNPs, which significantly enhances the electrocatalytic oxidation of H2O2. The fabricated sensor exhibits a wide linear detection range from 400 μM to 1.8 mM for H2O2 with a correlation coefficient of 0.9983. The experimental results demonstrate acceptable selectivity, with signal interference <5% from common tea compounds like inorganic ions, sugars, and organic acids. Electrochemical methods, including cyclic voltammetry (CV) and differential pulse voltammetry (DPV) analysis, were employed to quantify H2O2 by measuring oxidation currents in phosphate-buffered saline (PBS, pH 7.0). The relative standard deviation (RSD) for repeatability and reproducibility was 5.1% and 6.8%, respectively, confirming high reliability. This sensor was successfully applied to assess antioxidant capacity in tea extracts obtained from fresh leaves subjected to microwave-assisted drying under varying power and duration. Results indicate that increasing microwave power enhances antioxidant activity, while prolonged drying at low power initially increases activity (peaking at 120 s) but reduces it upon extended exposure. Optimal antioxidant preservation was achieved at 120 s. This real-time, reliable sensing strategy offers theoretical foundations for optimizing tea processing parameters to preserve bioactive compounds, particularly polyphenols like catechins, thereby improving tea quality and health benefits.

Background: Protein-energy malnutrition (PEM) remains a critical public health concern in Sudan, particularly among children under two years—a period marked by rapid growth and transition from exclusive breastfeeding to complementary feeding. Effective complementary foods must be rich in protein, energy, and micronutrients while maintaining acceptable sensory qualities. Objective: This study aimed to develop and evaluate sorghum-based complementary food formulations supplemented with chickpea and baobab powder to improve nutritional quality, protein digestibility, and sensory acceptability. Methods: Four blends were formulated using malted or decorticated sorghum flour, chickpea flour (20–30%), baobab powder (10%), milk powder (5%), and sugar (5%). Proximate composition, vitamin C content, and in vitro protein digestibility (IVPD) were assessed using standard AOAC methods. Sensory evaluation was conducted with 15 mothers using a five-point hedonic scale. Data were analyzed using ANOVA and Duncan’s test at p ≤ 0.05. Results: Chickpea supplementation significantly improved protein content (up to 15.56%) and IVPD (up to 71.54%). Baobab enhanced vitamin C content (up to 15.74 mg/100g). Sensory scores were highest for Blend A (20% chickpea, decorticated sorghum), particularly in color, taste, and overall acceptability. All blends showed acceptable moisture levels and enhanced nutrient density compared to a commercial formula. Conclusion: Chickpea and baobab fortification significantly improved the nutritional and sensory properties of sorghum-based complementary foods. These locally sourced formulations demonstrate strong potential as functional foods to improve infant nutrition and reduce PEM prevalence in Sudan. Novelty of the study: This study introduces a complementary food prototype integrating sorghum, chickpea, and baobab—ingredients not previously combined in this proportion for infant feeding in Sudan. Chickpea enhances protein density and digestibility, while baobab naturally enriches vitamin C, improving functional properties. Keywords: complementary food, sorghum, chickpea, baobab, protein-energy malnutrition, Sudan, infant nutrition, sensory evaluation.

Malnutrition, particularly protein–energy malnutrition and micronutrient deficiencies, remains a major public health challenge, partly due to the underutilization of nutritionally rich indigenous crops. This study evaluated the quality attributes of cookies produced from composite flours of millet, pigeon pea, and orange-fleshed sweet potato (OFSP), with emphasis on the effects of pre-processing methods (malting, toasting, and gelatinization) on functional, nutritional, and sensory properties. Eight cookie samples were produced using different combinations of these pre-processing techniques. Functional and physical properties, anti-nutritional factors, and β-carotene content of the flour blends were determined, while proximate composition was analyzed for both flours and cookies. Sensory evaluation was conducted to assess consumer acceptability. Results showed that pre-processing significantly influenced functional properties, with water absorption capacity ranging from 1.33–1.88 g/g and oil absorption capacity from 1.33–1.83 g/g. Malting and toasting improved the protein content of the flour blends. All cookie samples met the recommended 16% protein requirement, with values ranging from 17.50–18.75%. Sensory analysis indicated that all cookies were acceptable, with the NMNGNT sample being the most preferred. Overall, the nutrient-dense cookies demonstrate potential for functional food development, improved utilization of local crops, and enhanced nutritional quality.

The depik (Rasbora tawarensis) is one of the leading fishery commodities in Central Aceh Regency and is endemic to Laut Tawar Lake. Due to overfishing and environmental degradation, the depik is now endangered, necessitating domestication. The success of the domestication stage is influenced by providing feed that meets the fish's needs, such as Artemia encapsulated with spirulina to enhance the nutritional quality of the Artemia. This study aims to evaluate the effect. of spirulina dosage as an Artemia enrichment material on the growth performance of depik. The applied research design was a completely randomized design with four treatments replicated four times. The treatments included Artemia without bioencapsulation (Treatment 1/P1), Artemia bioencapsulation with 0.5 g of spirulina powder per liter of water (Treatment 2/P2), Artemia bioencapsulation with 1 g of spirulina powder per liter of water (Treatment 3/P3), and Artemia bioencapsulation with 2 g of spirulina powder per liter of water (Treatment 4/P4). The parameters observed were absolute length growth (ALG), absolute weight growth (AWG), specific growth rate (SGR), and survival rate. Based on the ANOVA test, different doses of spirulina had a significant effect (P < 0.05) on the growth and survival of depik fry. The higher the dose given, the higher the growth and survival performance produced. Based on the Duncan test, the best treatment was shown in Treatment 4, namely the provision of bioencapsulated Artemia with 2 g of spirulina powder as feed for the depik fry.

Light and air temperature are considered vital environmental cues that control developmental processes in crop plants. In the current report we investigated the effect of light (day/night: 8 h/16 h and 16 h/8 h) and air temperature (day/night: 18/12°C and 23/17°C) on garlic quality and relative genes expression. Garlic morphological traits significantly increased at 16 h light and 23°C at 30 days after treatment (DAT). Soluble protein content was observed maximum at 16 h light and 23°C at 30 DAT. Carbohydrates were also increased with increment in duration (30 DAT) of light (16 h) and high air temperature (23°C). Phenolic compounds were also significantly enhanced at 16 h light and 23°C at 30 DAT. At 30 DAT, antioxidants were observed in highest quantity at 16 h light and 23°C. Expression analysis of carbohydrate metabolism genes revealed that 6&1‐FRUCTAN EXOHYDROLASEs ( 6&1‐FEH ), FRUCTAN 6‐FRUCTOSYLTRANSFERASES ( 6‐FFT ) and CELL WALL INVERTASEs ( CWI ) exhibited highest expression under 16 h light and 23°C whereas, SUCROSE 1‐FRUCTOSYLTRANSFERASEs ( 1‐SST ) and TREHALOSE 6‐PHOSPHATE SYNTHASEs ( T6P ) exhibited highest expression under 8h + 23°C and 16h + 18°C, respectively. In conclusion, the results of our research suggested that long periods of light and high air temperature are beneficial for maintaining garlic nutritive quality.

White maize (Zea mays L.) is an important cereal for human consumption in temperate regions, yet its genetic improvement remains limited due to inadequate evaluation of adapted germplasm and insufficient integration of agronomic and nutritional traits. The present study aimed to assess the extent of agro-morphological variability, yield potential, and nutritional quality among 100 white maize inbred lines, along with three locally adapted checks, under temperate agro-climatic conditions of Kashmir. Field evaluation was conducted during two consecutive kharif seasons (2022 and 2023) using an Augmented Block Design. Thirteen agro-morphological and yield-related traits were recorded to quantify phenotypic diversity and genotypic performance. Descriptive statistics and analysis of variance revealed highly significant differences among inbred lines for flowering, maturity, plant height, ear characteristics, kernel traits, and grain yield across both years, indicating a broad and stable genetic base. Several inbred lines consistently outperformed the checks for yield and maturity traits, demonstrating their suitability for temperate environments with short growing seasons. The consistency of trait expression across years further confirmed the reliability of the evaluated germplasm for selection and breeding. Biochemical profiling of selected inbred lines showed substantial variation in glycemic index (GI), protein content, and resistant starch (RS). Notably, inbred lines G37, G41, G72, and G63 exhibited low GI, high protein content, and elevated RS, identifying them as nutritionally superior and suitable for health-oriented maize improvement. An inverse association between GI and RS/protein content highlighted the scope for simultaneous improvement of yield and nutritional quality. Overall, the study identified genetically diverse, agronomically superior, and nutritionally enriched white maize inbred lines that can serve as valuable parental resources for developing early-maturing, high-yielding, and nutritionally enhanced hybrids adapted to temperate agro-climatic conditions.

The study evaluated the effect of extrusion temperature on the chemical and functional properties of the flour blends extruded into flakes to determine their impact on its nutritional quality. The raw plantain was peeled, sliced, air oven-dried at 60oC until constant weight was achieved, milled and sieved to obtain plantain flour, while maize was also processed to obtain maize flour. Similarly, jack-bean was washed, soaked for 4 hours, germinated for 3 days, oven dried at 60oC until constant weight, and milled to obtain jack-bean flour. The flour samples were mixed at different proportions to obtain different flour blends of low glycemic profile using design mixture of Response Surface Methodology (RSM) software applications. The glycemic profile of the generated runs from the RSM was evaluated. The selected flour blend on the basis of low glycemic profile and high resistant starch - Sample A (60% maize flour, 15.5% plantain and 24.5% jack bean flour) and Sample B (75% maize flour, 10% plantain flour and 15% jack bean flour) were extruded at various temperatures (100, 120 and 140oC). Within the experimental temperature range, higher extrusion temperatures typically resulted in lower levels of moisture and carbohydrates as well as increased levels of protein, ash and crude fiber. This shows that the chemical properties of the flakes are generally impacted by extrusion temperatures. The range of the bulk density was 0.801 g/ml (A140) to 0.625g/ml (B100). Increased bulk densities were generally the result of higher extrusion temperatures indicative of more compaction and reduced porosity in the extrudates. It is recommended that the intended use of the finished product be taken into consideration and extrusion temperature be carefully optimized to produce composite flakes of high nutritional quality. In selecting the processing conditions, moderate extrusion temperatures (120oC) are needed to balance the chemical and functional properties of the samples.

ABSTRACT Persons with severe mental illness (SMI) are at increased risk of developing physical illnesses. Therefore, there is a need to promote prevention programs that improve the quality of their nutrition. However, efforts to achieve this goal may face difficulties due to unique barriers they encounter. To examine the types and levels of perceived barriers affecting the promotion of healthy nutrition among persons with SMI living in community residential facilities, a mixed-methods research approach was employed. The study was conducted with 86 persons with SMI at the start of their participation in health promotion programs. The findings illuminate the impact of barriers stemming from the effects of mental illness, psychiatric medications, hospitalization, and a lack of knowledge about how to improve nutritional quality. They also highlight the role of external barriers, including a lack of companionship, insufficient support for promoting healthy nutrition, and a lack of healthy nutrition choices, in community residential facilities. The findings suggest that prevention programs should go beyond simply providing nutritional knowledge. A bio-psycho-social perspective should be adopted to address personal, social, and systemic factors that may be related to the perception of barriers, thereby helping persons with SMI overcome challenges in improving their nutritional quality.

Background: Fish crackers are traditional starch-based snack foods widely consumed in Southeast Asia and are increasingly recognized as convenient protein-enriched products. Surimi technology has been widely recognized as an effective method for converting mechanically recovered fish meat into functional protein suitable for value-added products. Aims: The present study develops surimi-based fish crackers from snapper filleted frame meat and to evaluate their physicochemical, nutritional, microbiological, sensory, and storage stability characteristics to assess the feasibility of value addition and sustainable utilisation of fish processing waste. Study Design: An experimental laboratory study involving recovery of snapper frame meat, optimisation of surimi through water-washing, development of surimi-based fish crackers, and evaluation of physicochemical, nutritional, microbiological, sensory, and storage stability under ambient and refrigerated conditions. Place and Duration of Study: The experimental work was carried out during the period July 2019 to March 2020 at the Department of Fish Processing Technology, College of Fisheries, Mangaluru, Karnataka Veterinary, Animal and Fisheries Sciences University, India. The laboratory is located in the coastal region of Karnataka at approximately 12.87° N latitude and 74.88° E longitude. Methodology: Snapper filleted frame meat recovered by mechanical mincing was evaluated for quality and processed into surimi using standardised chilled water-washing cycles. Fish crackers were developed by blending surimi with tapioca flour, millet flour, and soya chunk powder in different ratios, followed by cooking, drying, and frying. The optimal formulation was selected through sensory evaluation. Dried and fried crackers were analysed for nutritional, biochemical, microbiological, and sensory quality, and storage stability was assessed under ambient and refrigerated conditions. Results: Snapper filleted frames yielded substantial recoverable meat (n = 10), with a mean total length and weight of 660.9 ± 28.4 mm and 2550 ± 506 g, respectively, and an average fillet yield of 1369 ± 264 g. Progressive water-washing significantly increased moisture while reducing lipid content, TVB-N, TMA-N, free fatty acids, TBARS, and microbial load (p < 0.05), improving surimi quality. Among four formulations evaluated by 25 panellists, crackers containing surimi (50%), tapioca flour (25%), millet flour (25%), and soya chunk powder (5%) showed the highest overall acceptability (8.61 ± 0.04; p < 0.01). Dried crackers had higher protein (20.41 ± 0.58%) and lower lipid content (0.95 ± 0.02%) than fried crackers (p < 0.001). Initial microbial counts were low (≤1.84 × 10² cfu/g), with no mould or yeast detected. During 60-day storage, biochemical spoilage indices and microbial counts increased significantly (p < 0.05), with slower deterioration and better sensory retention under refrigerated conditions. Conclusion: The study confirms the feasibility of converting snapper filleted frame waste into nutritionally acceptable, microbiologically safe, and sensory-appealing surimi-based fish crackers, with improved functional quality through controlled washing and superior storage stability under refrigerated conditions, supporting sustainable fish processing and value addition.

Background: Oxidative degradation during deep frying negatively affects the nutritional quality and stability of edible oils. Rapid, non-destructive methods to monitor oxidation, particularly in antioxidant-enriched oils, are therefore of growing interest. Materials and Methods: This study investigates the potential of near-infrared (NIR) spectroscopy combined with chemometric modeling—specifically the Stepwise Decorrelation of Variables (SELECT) algorithm and Ordinary Least Squares (OLS) regression—to quantitatively assess oxidation dynamics in edible oils enriched with hydroxytyrosol extract from olive fruit during deep frying. Extra virgin olive oil, virgin olive oil, refined olive oil, refined sunflower oil, and high-oleic sunflower oil were evaluated under controlled thermal degradation conditions. Results: Variable selection identified key NIR spectral regions related to acidity, conjugated dienes (K232), secondary oxidation indices (K270 and ΔK), peroxide value (PV), anisidine value (AnV), and the total oxidation (TOTOX) index. From 700 measured wavelengths, a limited number were sufficient for robust prediction (16–30 wavelengths depending on the parameter), with critical sensitivity observed around 1792 nm and 1392 nm. The optimized NIR–SELECT–OLS models showed strong predictive performance across oil types (R2 > 0.90; explained variance > 85%). Conclusions: The results demonstrate that hydroxytyrosol enrichment enhances the oxidative and nutritional stability of edible oils during deep frying. Moreover, the integration of NIR spectroscopy with chemometric modeling provides an effective, non-destructive tool for real-time monitoring of oil oxidation, supporting sustainable quality control, process optimization, and antioxidant fortification in functional edible oils.

Abstract Microalgae cultivation in aquaculture effluents offers an opportunity for high-value biomass production coupled with bioremediation but can be suppressed by bacterial competition. We hypothesized that co-cultivation of Haematococcus pluvialis, known for the synthesis of the valuable carotenoid astaxanthin, with mixotrophic non-green algae could reduce bacterial pressure, leading to enhanced production of algal biomass and nutrient removal. The growth of algae in fourteen two-species co-cultures was screened on 24-well plates, and the best-performing combinations were tested in 650-mL culture bottles in a long-term experiment (28 days) for stability, biomass production, nutrient removal, and biomolecular composition. Contrary to our hypothesis, mixotrophs stimulated bacterial proliferation rather than suppressed it. Co-cultivation reached equal biomass production in comparison to the monoculture of H. pluvialis and frequently improved the nutritional quality of biomass in terms of higher contribution of proteins, total and essential fatty acids (EFAs). However, the highest content of proteins, fatty acids, and EFAs was detected in monocultures of mixotrophs. Particularly Gymnodinium impatiens was rich in EFAs and was successfully cultivated both in mono- and co-cultures for 28 days. Removal of phosphorus and nitrogen by co-cultures was equal to or lower than that by the monoculture of H. pluvialis . Overall, although non-green mixotrophic algae did not decrease bacterial abundance or increase biomass production or nutrient removal, they improved the quality of the produced algal biomass, producing lipid- and protein-rich biomass in aquaculture effluent.

Bedetan Perancak is an innovative sardine processing product (cat sardine and protolan types) made by the Bedetan Perancak Women Farmers Group (KWT) in Jembrana Regency. It is dried using an eco-friendly Solar Dryer Dome (SDD) technology with a capacity of 200 kg per 3 days. This study compares the nutritional content of two Bedetan variants—unseasoned and seasoned—both dried using SDD. The analysis covers moisture, ash, protein, fat, carbohydrates (by difference), and estimated energy (kcal). Results indicate that moisture and ash are higher in the seasoned variant at 11.38% and 7.23%, respectively. Protein content is high in both variants: 62.89% (unseasoned) and 63.81% (seasoned). Fat content is similar, ranging between 15.03% and 15.13%. Carbohydrates are higher in the unseasoned variant (5.89%) than in the seasoned one (2.54%). Energy values are 411.30 kcal (unseasoned) and 400.70 kcal (seasoned). Adding seasoning affects moisture and ash but not protein and fat significantly. Both variants meet the SNI 8273:2023 standard for dried fish moisture (max 40%; ideal 15–20%), with moisture well below ideal limits. This shows that SDD technology is environmentally friendly and enhances nutritional quality and shelf life of Bedetan.

Effect of freeze-thaw treatment on physicochemical and antioxidant properties of Chinese hawthorn fruit and its juice.

Revealing the aroma profile, aroma compounds, and nutritional quality changes of sesame oil under different pre-treatments

Dietary management is essential to prevent obesity and related complications in people with Prader-Willi syndrome (PWS). Although PWS guidelines recommend controlled, energy-restricted diets, little is known about the diets of people with PWS in Australia. This study investigated nutritional adequacy and diet quality in this population. Diets of 18 adolescents and 26 adults participating in a clinical trial of an exercise intervention were assessed using the Australian Eating Survey Food Frequency Questionnaire. Diet alignment with the Australian Dietary Guidelines was determined. Energy requirements were calculated from height and energy needs, based on body mass index (BMI) z-score or BMI category. Diet quality was measured using the Australian Recommended Food Score. Statistical analyses compared outcomes between BMI categories, age groups and living arrangements. Ten adolescents and 21 adults were overweight or obese. Diets exceeded recommended energy intakes by 85%-90%, but on average aligned with Australian Dietary Guidelines. People above the healthy weight range were less likely to be within the PWS-recommended energy intake (p < 0.01). Most met essential nutrient recommendations, except for excessive saturated fat and sodium, and inadequate calcium, iron and magnesium intake. The majority met recommended servings for three of the core food groups, with exceptions of grains and dairy. More than half of the participants exceeded recommended limits for discretionary food. People in supervised residences showed a higher vegetable intake but lower fruit variety. Overall diet quality and BMI distribution did not differ between living arrangements. This study highlights the dietary patterns and the high prevalence of overweight and obesity in Australians with PWS. Overweight and obesity occurred despite strong adherence to Australian healthy dietary guidelines. PWS appropriate energy-restricted diets, including low-fat, calcium and iron-rich foods, are recommended to enhance health outcomes.

Key enzymes, physicochemical properties and volatile compounds of corn in Northeast China at different harvest times.

Recent advances in the application of polysaccharides to enhance the functional properties and extend the shelf life of milk proteins: A review.

ABSTRACTBackgroundThe global increase in older adults necessitates reliable tools to assess lifestyle factors that influence healthy aging. Existing Western lifestyle assessment instruments often lack cultural relevance for non‐Western populations, including Iran. This study aimed to translate and assess the psychometric properties of the Persian version of the Older Adult Lifestyle Scale (P‐OALS) among community‐dwelling older adults in Iran.MethodsIn this cross‐sectional methodological study, for construct validity assessment, a total of 397 community‐dwelling older adults aged 60 years and above were recruited from the city of Babol, Iran. Participants were selected using convenience sampling. The P‐OALS was translated using the Forward‐Backward method and rigorously evaluated for psychometric properties. The translation process followed WHO guidelines. Face and content validity were evaluated through a panel review conducted by 10 subject matter experts. Additionally, it was further assessed through interviews with a sample of 10 older adults. Construct validity was tested using exploratory factor analysis (EFA) and confirmatory factor analysis (CFA). Reliability was tested through internal consistency and test–retest stability, while convergent/discriminant validity was analyzed using composite reliability and average variance extracted. The questionnaires were administered by trained researchers through structured face‐to‐face sessions with participants.ResultsFace validity showed that 90% of items were rated as clear. Expert panel evaluation confirmed acceptable content validity (CVI > 0.79; CVR > 0.62). EFA revealed a robust four‐factor structure—Quality of Relationships (6 items), Preventive Behaviors (5 items), Nutrition (4 items), and Physical Activity (4 items)—accounting for 55.4% of the total variance. CFA confirmed excellent model fit (comparative fit index = 0.923, root mean square error of approximation = 0.064, parsimony normed fit index = 0.712). The P‐OALS demonstrated strong reliability (α = 0.86, ICC = 0.859) and validity, with all subscales meeting psychometric benchmarks.ConclusionThe P‐OALS is a valid, reliable, and culturally adapted instrument for assessing the lifestyle of older persons residing in Babol, Iran. Its concise format and contextual relevance make it valuable for research and clinical practice. Future studies should explore its applicability in broader populations and longitudinal settings to further establish generalizability.

Sarcopenia, characterized by an age-associated decline in skeletal muscle mass and strength/function, is associated with multiple adverse clinical outcomes. Dietary nutrition and exercise interventions are effective ways to prevent and improve sarcopenia. Therefore, Huadong Hospital affiliated to Fudan University, Shanghai Elderly Nutrition and Health Quality Control Center, together with the Geriatric Nutrition Branch of China Nutrition Society convened experts from nutrition, geriatrics, sports medicine, rehabilitation medicine, traditional Chinese medicine and general practice medicine to jointly set up a working group to supplement and revise the 2015 edition of China Expert Consensus on Nutrition and Exercise Intervention for Sarcopenia based on evidence-based medicine evidence in the past ten years to form this consensus. The aim is to provide practical guidelines to prevent and treat the disease.