Nutritional Value Research Articles

Proximate Composition and Phytochemical Analysis of Malaysian Liberica sp. Coffee Bean and Its Pulp

Arabica, Robusta, and Liberica are the three main coffee species cultivated globally. Liberica coffee is a minor species, accounting for less than 1% of global cultivation. Due to favorable climatic conditions in Malaysia, Liberica coffee dominates coffee production, accounting for 73%, while Robusta makes up the remaining 27%. Nevertheless, the substantial coffee production resulted in approximately 15 million tons of discarded skin and pulp, contributing to environmental pollution. This study was conducted due to insufficient information and research on the proximate composition and phytochemical compounds of the coffee bean and pulp from Liberica sp. This study aims to determine the proximate composition of coffee beans and pulp extracts from Liberica sp. and to identify the phytochemical composition using liquid chromatography-mass spectrometry (LC-MS) analysis. The nutritional values of carbohydrates, protein, crude fiber, crude fat, and ash were obtained using proximate analysis. Coffee beans exhibited the highest value for crude protein (11.96%) and crude fiber (11.83%), whereas coffee pulp has the highest significant value for moisture content (68.81%) and ash (7.31%). LC-MS analysis shows emmotin A and deoxymiroestrol were the major phytochemical compounds. These findings contribute to understanding the nutritional value and phytochemical compounds of coffee beans and pulp from Liberica sp. that may contribute to sustainable waste management and other applications in the food and beverage industry.

A Comprehensive Perception of Biological Control Potential of Endophytes and Quality Refinement of Lagenaria siceraria.

Agriculture and livestock management practices known as organic farming rely more on internal processes than external inputs. Natural environments depend heavily on diversity, and organic farming incorporates both the stated purpose of fostering diversity as well as the use of diversity as a management tool. A more complete understanding of agriculture in terms of agro-ecology has begun to be questioned by the traditional reductionist approach to the study of agriculture. Therefore it is necessary to be aware more about the significance of microbes in processes including soil growth, plant nourishment, and the eradication of plant disease, pest, and weeds. In this study, fluorescent Pseudomonas strain (EFP56) and Trichoderma harzianum were studied for antifungal and antibacterial activity against four common root rot fungi and four common laboratory bacteria in vitro experiments. Furthermore, soil-borne disease surveillance and nutritional quality of Lagenaria siceraria, fluorescent Pseudomonas strain (EFP56) and Trichoderma harzianum were combined with neem cake and cotton cake to check their efficacy. Through the application of organic soil amendments in combination with biocontrol agents improved the quality of vegetables and their nutritional value by raising their polyphenol, carbohydrate, and protein content as well as enhancing antioxidant scavenging status. The experiments were conducted in pots and in fields to confirm their efficacy rate. The final outcomes also revealed greater induction of defense system, disease lessening and enriched fruit quality. Consortium of neem cake and cotton cake with bio-stimulants can regulate biotic as well as abiotic stress.

Optimization and production of dairy-cereal grain-based probiotic beverage powder and its probiotic survivability under simulated gastric and pancreatic conditions

The present study uses maize flour and skimmed milk powder to develop a probiotic dairy-cereal-based food powder by spray drying and using response surface methodology for optimization. The processing parameters and ingredients, including inlet spray drying temperature (140–170 ℃), maize flour (80–120 g), and skim milk powder (60–80 g), were optimized against probiotic survivability count, moisture, sensory score, bulk density, and wettability as responses using response surface methodology. The optimum experimental conditions obtained to manufacture acceptable-quality powder were an inlet temperature of 151 ℃, an amount of maize flour of 102.74 g, and skim milk powder at 69.88 g. The probiotic survivability (8.35 log CFU/g) was observed at more than the recommended level (6.0 log CFU/g) due to the probiotic strain's microencapsulation by skim milk and maize flour components. The optimized powder had good nutritional and functional values and was observed to have acceptable water activity, surface structure, and color values. The shelf life of the product on the basis of probiotic survival (minimum 6.0 log CFU/g) was found to be 49 days at 4 ℃. Gastric and pancreatic survival was also observed at more than 50% in refrigerated conditions for up to 56 days of storage.

Development of the edible Tenebrio molitor at different temperatures: a Poisson log-linear regression modeling approach

AbstractTenebrio molitor gained recognition for its nutritional value for human and/or animal consumption, its utilization as a model species in research studies, and its ability to degrade many types of plastics. However, it is a stored-product pest infesting a wide range of commodities in storages. The impact of temperature on the development of T. molitor was evaluated, taking into account confounding effects of other covariates such as developmental stage and larval instar. The time for larval development was longer at 22.5 °C than at 25 °C, 27.5 °C, and 30 °C. Tenebrio molitor spent most of its lifetime as larva > egg, pupa, since the outcome of our model inference resulted that the estimated probability of longer duration in larvae is approximately 25.5 times higher compared to eggs and pupae, and passed through 26 instars before it became pupa. Duration of larval instars increased significantly up to L22 and then decreased until L26. Among larval instars, L22 exhibited the highest developmental duration while the lowest was recorded for L1. These findings enhance the knowledge about the biology of T. molitor, leading to precise decisions for its successful culture.

Replacing Fishmeal and Fish Oil with Complex Protein and Canola Oil: Effect on Organoleptic and Nutritional Quality of Triploid Rainbow Trout (Oncorhynchus mykiss)

A twelve-week feeding experiment was undertaken to explore the impact of substituting dietary fish meal (FM) and fish oil (FO) with complex protein (CP) and canola oil (CO) in the diet of triploid rainbow trout on the quality of their fillets. The control diet (F100) contained FM (60%) and FO (18.6%) as the main protein and lipid sources. Based on this, 50% and 100% of FM and FO were substituted by CP and CO and they were named as F50 and F0, respectively. The results showed that there were no significant differences in the specific growth rates, condition factors, gutted yields, fillet yields and yellowness values as the substitution levels increased (p > 0.05). The F50 treatment obtained the highest values of fillet springiness and chewiness, improved the umami and bitter taste of the fillets by increasing the contents of inosine-5′-monophosphate and histidine, and increased lipid, protein, C18: 1n-9 and C18: 2n-6 contents (p < 0.05). The F0 treatment obtained the highest values of fillet hardness and pH, attenuated the sweet taste of the fillets by decreasing the content of glycine, and decreased the contents of EPA and DHA (p < 0.05). Both F50 and F0 treatments could increase the redness value, decrease the lightness and hue values of fillets, and increase the odor intensity, resulting in the typical fillet odors of green, fatty, orange and fishy (p < 0.05). In general, 50% and 100% of FM and FO substitution did not affect the growth of trout, but it did affect quality. Compared to the F100 treatment, the fillet quality of the F0 treatment was similar to the F50 treatment and could improve the appearance and odor intensity of the fillets. However, the difference was that the F50 treatment increased the springiness, umami, bitterness and lipid nutritional value of the fillets, but the F0 treatment increased the hardness, decreased the sweetness, and decreased the lipid, EPA and DHA contents of the fillets.

Characterization of Polyphenol Composition and Starch and Protein Structure in Brown Rice Flour, Black Rice Flour and Their Mixtures

The study investigates the structural and chemical properties of brown rice flour (WRF), black rice flour (BRF) and their mixtures in ratios of 25%, 50% and 75% to provide reference information for the gluten-free bakery industry. BRF contains higher concentrations of proteins, lipids, total minerals, crude fiber, total polyphenols, proanthocyanidins and flavonoids than WRF. A higher amylose content in BRF than in WRF resulted in flour mixtures with slower starch digestion and a lower glycemic response depending on the BRF ratio added. Differences in the chemical composition of WRF and BRF led to improved composition of the flour mixtures depending on the BRF ratio. The presence of anthocyanidins and phenolic acids in higher concentrations in the BRF resulted in a red–blue color shift within the flour mixtures. The deconvoluted FTIR spectra showed a higher proportion of α-helixes in the amide I band of BRF proteins, indicating their tighter folding. An analysis of the FTIR spectra revealed a more compact starch structure in BRF than in WRF. By processing reflection spectra, nine optically active compound groups were distinguished in rice flour, the proportion in BRF being 83.02% higher than in WRF. Due to co-pigmentation, the bathochromic shift to higher wavelengths was expressed by the proanthocyanins and phenolic acids associated with the wavelengths 380 nm to 590 nm and at 695 nm. Anthocyanins, protein–tannin complexes, methylated anthocyanins and acylated anthocyanins, associated with wavelengths 619, 644 and 668 nm, exhibited a hypsochromic effect by shifting the wavelengths to lower values. This research represents a first step in the development of rice-based products with increased nutritional value and a lower glycemic index.

Nutritional values, antioxidant, and cytotoxic activities of selected edible marine macroalgae: a comparative study

AbstractThe objective of this study is to assess the chemical composition, nutritional values, and bioactivities of four macroalgae from the Egyptian Red Sea coasts using standard methods. Of these, three Rhodophyceae species, Digenea simplex (D. simplex), Laurencia papillosa (L. papillosa), and Galaxaura oblongata (G. oblongata), and one Phyaeophyceae species, Turbinaria decurrens (T. decurrens), were selected. The results of proximate and chemical composition analyses based on the algal dry weight (DW) showed that carbohydrate content was the highest, ranging from 32.47 ± 1.03% to 45.5 ± 1.23%. Other algal constituents, including ash, protein, moisture, sulfate, lipid, phenolics, and flavonoids, have contents that depend on the algal species. Besides, HPLC analysis revealed that each algal extract contained varying amounts of nine phenolic acids. Atomic absorption spectrometry, the HPLC-Pico-Tag method, the ion chromatography technique, and GC/MS analyses were used to determine the chemical profiles of the elemental, amino acid, halide, and fatty acid of each algal extract. Bioactivities revealed that both the •DPPH and ABTS assays showed that all the algae studied had a significant ability to scavenge free radicals in a dosage-dependent way. They also had strong selective cytotoxic activity against HEPG-2 and HCT-116 cell lines, but only weak activity against MCF-7 and A549 cell lines. Finally, our findings suggested that the selected algae might be efficiently used as nutraceuticals and functional foods, indicating an increase in their proliferation.

A flour composite mixture for gluten-free confectionery

The article is devoted to the development of a recipe for a gluten-free flour composite mixture based on buckwheat, rice, and corn flours for the preparation of confectionery products, as well as the enhancement of its nutritional value using locally produced flaxseed and chickpea flours. For the production of gluten-free sugar cookies, two types of gluten-free flour composite mixture have been developed: a) rice, buckwheat, and flaxseed flour and b) rice, corn, and chickpea flour. The optimal flour ratio is 40:30:30. The physic-chemical and organoleptic indicators of gluten-free sugar cookies obtained using the gluten-free flour composite mixture align with the indicators specified in the standard. The developed gluten-free composite flour mixture is characterized by a fairly high satisfaction level with the balanced nutrition formula regarding basic nutrients. The levels of protein, carbohydrate, and fat satisfaction increased by 64, 37, and 118%, respectively, with the addition of flax to the rice and buckwheat mixture. Adding chickpeas to the rice and corn mixture increased protein and fat satisfaction by 35.5 and 27%, respectively, while carbohydrates remained almost unchanged.

Unlocking the potential of second cheese whey: a comprehensive review on valorisation strategies

AbstractThe second cheese whey (SCW) is the liquid fraction that remains after the production of whey-cheeses. SCW appears as a white to yellow/green opalescent liquid with suspended solids and contains up to 6% lactose and variable amounts of proteins, fats, and mineral salts. Due to its organic load, SCW is characterized by levels of Biochemical Oxygen Demand and Chemical Oxygen Demand that are significantly higher than urban wastewater. Therefore, it poses an environmental challenge and represents a significant cost and a problem for cheese production facilities when it comes to disposal. On the flip side, SCW contains valuable nutrients that make it a cost-effective substrate for bio-based productions including lactose extraction, and the production of lactic acid, bioethanol, eco-friendly bioplastics, biofuels, beverages, bioactive peptides, and microbial starters. A search in Scopus database indicates that despite the numerous potential applications, interest in SCW exploitation is surprisingly limited and, accordingly, sustainable management of SCW disposal remains an unresolved issue. In this review, which marks the first exclusive focus on SCW, with the aim of contributing to increase the interest of both the scientific community and the stakeholders in the exploitation of this by-product, the processes aimed at SCW valorisation will be described, with particular attention to its use in the production of beverages, food and feed, single cell proteins and as a source of biodegradable bioplastics, organic acids and renewable energy. Moreover, to provide valuable insights into its applications and innovations, an overview on patents regarding the exploitation of SCW will be presented. Graphical Abstract

Regional features of camel milk composition and properties in the Republic of Kazakhstan

Camel milk, renowned for its distinctive nutritional qualities, has captured the interest of scientific researchers due to its potential health benefits. This study aims to compare the biochemical composition of camel milk sourced from two distinct regions of Kazakhstan: Jetisu and Mangystou. Analytical methods were employed to achieve this objective, including gas chromatography for fatty acid analysis, chemical methods for physicochemical parameter determination, and assessment of amino acid, fatty acid, mineral, and vitamin content. In samples from the Jetisu region, protein content ranged from 3.61% to 3.70%, fat from 3.85% to 4.64%, and lactose from 4.80% to 4.85%. In comparison, samples from the Mangystou region exhibited protein content ranging from 3.65% to 3.81%, fat from 4.72% to 5.75%, and lactose from 4.21% to 4.28%. Regarding amino acid composition, Mangystou region samples contained more essential amino acids per 100 g of protein than Jetisu region samples: 41.29 g versus 38.20 g, respectively. Additionally, the Jetisu region sample contained 64.291% saturated fatty acids, while the Mangystou region sample had 62.135%, indicating differences in fatty acid composition based on geographical origin. In terms of mineral composition, camel milk from the Mangystou region exhibited higher calcium and zinc content compared to Jetisu region samples, with calcium and zinc content measured at 124.50 mg/100 g and 490.15 μg/100 g, respectively, for Mangystou samples, and 112.50 mg/100 g and 321.24 μg/100 g, respectively, for Jetisu samples. Overall, the study underscores regional variances in camel milk's biochemical composition, which can impact its nutritional and biological value. These findings provide dairy product producers in Kazakhstan with enhanced opportunities to create healthy, high-quality dairy products.

Effect of Thyme Extract on Antioxidant, Antimicrobial Properties, and Nutritional Value of White Soft Cheese

Effect of Thyme Extract on Antioxidant, Antimicrobial Properties, and Nutritional Value of White Soft Cheese

Cherax destructor (Clark, 1836) and Cherax quadricarinatus (von Martens, 1868): Biochemical parameters and preliminary analysis of food quality

The breeding of Cherax spp., initially conducted in Australia, has aroused interest in Europe and Italy over the past two decades. The use of these species in aquaculture has led to the study of their nutritional properties to evaluate the commercial potential and to identify biochemical haemolymphatic parameters which may be of use when monitoring the health status of farmed animals. Moisture, ash, lipid, protein and fatty acid contents of the abdomen muscle of Cherax destructor and Cherax quadricarinatus were evaluated in this study and compared with other crustacean species. Haemolymphatic levels of glucose, triglycerides, cholesterol and lactate dehydrogenase were also measured. The two species did not show significant differences in nutritional or biochemical haemolymphatic parameters (except for glucose) and were found to possess good nutritional values for human consumption.

Delayed Luminescence in Monitoring the Postharvest Ripening of Tomato Fruit and Classifying According to Their Maturity Stage at Harvest

AbstractRipening is an irreversible phenomenon involving several physiological, biochemical and organoleptic changes that affect the nutritional value, colour, texture and taste of fruit. Amongst the physical non-destructive technologies, Delayed Luminescence (DL) has been reported able to provide valid information on the functional status of living biological systems, reflecting changes in quality parameters following the occurrence of certain metabolic processes. In this study, we followed up and analysed the variations in the colour and DL signals emitted by tomato fruit as a function of their ripening degree. Four lots of tomato fruit, similar to each other for cultivar and geographical origin, were considered. Tomatoes were harvested at various maturity stages and stored in the dark at room temperature. The changes in DL emission trends were monitored at different times after harvesting for a period of about 20 days and correlated with the a*/b* colour ratio, which is normally used as an indicator of fruit ripeness degree. Results highlighted that the emission intensities, as well as the parameters by fitting DL decay curves, were strongly dependent on harvest maturity, varying significantly even as fruit ripeness progressed after their harvesting. Significant differences were also found between DL signals emitted by field-ripened tomatoes at the beginning of storage and those emitted by postharvest-ripened tomatoes at the end of the storage period. Delayed Luminescence may be used as a fast, reliable and sensitive tool for evaluating, more generally, the sensorial quality of fruit during postharvest storage.

Peningkatan Pengetahuan Dan Praktik Ibu Balita Tentang Komposisi Dan Informasi Nilai Gizi Makanan Kemasanan

Public awareness and ability to read food labels is still very low. A National Consumer Protection Agency survey stated that 6.7% of people in Indonesia pay attention to the completeness of food labels. One of the Messages of Balanced Nutrition is reading food labels. S1 Nutrition Study Program STIK Sint Carolus together with Nutritionists from the Galur Supporting Community Health Center provided counseling to mothers of toddlers on the topic "Let's Check the Coins (Composition and Nutritional Value Information) on Food Packaging" to 20 mothers of toddlers who visited the Posyandu. Counseling participants are given an identity and pretest form to fill out. The first session included material on definitions and food labels, and the second session provided material on how to read composition and nutritional value information. The third session involved practicing reading packaged food and conducting questions and answers and filling in the posttest form. After 3 days of providing material, monitoring and evaluation was carried out via Whatsapp. Based on the results of statistical analysis, 55% of mothers were classified as lacking knowledge during the pretest. However, it increased after nutrition education was carried out to 95% of mothers who were classified as well informed. The results of the Wilcoxon analysis show that there is a difference in knowledge between before and after counseling with p-value = 0.007. The results of monitoring and evaluation from 5 mothers, 100% of mothers had paid attention to food labels on packaging, especially composition and nutritional information. There has been a change in practice in reading food labels. Keywords: food labels; knowledge; nutrition information; nutrition counseling

Fruta Feia cooperative: Examining the influence of income on sustainability value and agency among alternative food network consumers

Alternative Food Networks gain increasing importance in sustainability transitions of food production, retail, and consumption. This paper explores the role of AFN consumers as critical food sustainability change agents, with a special focus on low-income consumers. It challenges preconceived notions that associate sustainable living exclusively with affluent communities, highlighting the substantial influence of economically disadvantaged individuals in shaping sustainable food consumption patterns. Based on a survey of the Portuguese Fruta Feia cooperative, the paper examines how perceived income affects sustainable food values, decisions, and practices. Results highlight low-income consumers' significant, yet often overlooked, role in driving changes towards environmentally responsible food systems and practices. This research shifts the focus of sustainability change agency, underscoring the critical role of diverse, particularly financially disadvantaged, consumer groups in championing sustainability in the food sector. It also confirms the importance of AFNs and their members as critical transition stakeholders.

CHALLENGES AND OPPORTUNITIES TO DESIGN FUTURE CROPS: GATEWAY TO SUSTAINABLE AGRICULTURE IN 21ST CENTURY

The global food production system is facing numerous challenges due to factors such as population growth, climate change, limited resources, and environmental preservation. To address these challenges, various strategies can be employed to develop future crops that are more productive, nutritious, and resilient. One strategy is to improve the yield potential of existing crops by developing new high-yielding cultivars. This can be achieved through the development of new varieties that can produce more grain under optimal conditions. Additionally, improving the nutritional quality of crops is important to address nutrient deficiencies. Synthetic biology and metabolic engineering methods can be used to develop crops with enhanced nutritional value. Efficient utilization of agricultural resources is another important aspect of crop improvement. This includes developing crops that use water and nutrients more efficiently, reducing the need for irrigation and fertilizers, and minimizing environmental impacts. Increasing the resistance of crops to pests, diseases, and extreme weather events can also help reduce the use of pesticides and minimize crop losses. The domestication of wild or semi-wild plants through genetic manipulation offers new opportunities for crop design. These plants may have high nutritional value, stress tolerance, and specialized metabolites that can be incorporated into cultivated crops. Similarly, the domestication of orphan or neglected plants can contribute to crop improvement by incorporating unique traits. Genetic improvement through the transfer of genes from wild relatives or other species can also enhance crop productivity. Advancements in genomics and genetic technologies can aid in the identification and transfer of beneficial alleles. Agronomic improvements, such as maximizing the effectiveness of crop protection agents and fertilizers while minimizing their environmental impact, can also contribute to crop performance. The emerging field of synthetic biology offers opportunities for developing novel biological devices and systems that can further enhance crop productivity and resilience. Overall, these strategies can help address the challenges faced by the global food production system.

The Influence of Children on Parents’ Purchase Decision for Nutritional Health Drinks: A Study of Delhi, India

Children use different types of influence strategies to persuade their parents to buy a product of their choice and possess a significant impact on their parents’ buying behaviour. The present survey-based descriptive research study focused on the adolescents population of Delhi and aims at analysing the brand preferences among children for nutritional health drinks and the influence of children on parents’ purchase behaviour for such drinks. The data for research was collected from a sample size of 200 respondents of the age group 10–19. The results of the study show that the brand preferred by the majority of the children is Bournvita, and the brand features that attract the majority of the individuals are the nutritional value and health benefits claimed, while product packaging and taste also influence the brand choices of children, and advertisement is the major source of information for different brands for children. Analysis of data also shows the most preferred and different combinations of influence strategies used by children. Females and children of the age group 10–14 have more influence on their parents’ purchase behaviour as compared to males and children of the age group of 15–19 as per the findings of our study, and it shows that children’s influence exists on parents’ purchase decisions for nutritional health drinks.

Effect of Culinary Treatments on Nutritional and Anti- nutritional Profils of Sesame Oilcake for Use in Fighting Protein Malnutrition

To tackle protein malnutrition, the valorization of sesame cake has been initiated. A by-product of sesame oil extraction, it is commonly used as livestock feed. However, it could be used to enrich staple foods and improve their nutritional value, particularly in rural areas where access to quality protein sources is limited. In order to highlight its nutritional richness, certain soaking, roasting and hulling treatments were used to assess their impact on nutritional quality. Then extraction of the oil from the seeds using a mechanical press to obtain sesame cake was proceeded. Standard methods were used for physicochemical characterization of nutritional, mineral and anti-nutritional compounds. The results showed that the sesame oilcake obtained from the various treatments contained significant levels of total protein (26.55- 36.72g/100g DM), residual lipids (24.19- 32.37g/100g DM), carbohydrates (10.86- 18.74g/100g DM), ash (4.32 - 6.19 g/100g DM) and fiber (10.71-20.76 g/100g DM). Similarly, evaluation of the mineral composition of these meal concentrates showed their richness in phosphorus (20.47 - 176.66 mg/100g DM), calcium (15.75 - 467.42 mg/100g DM), magnesium (13.45 - 340.33 mg/100g DM), iron (4.90-14.70 mg/100g DM), and zinc (0.71-4.39 mg/100g DM). However, these sesame cake concentrates also contained anti-nutritional factors such as oxalates (0.48 - 1.04 mg/100g DM), phytates (0.08 - 0.12 mg/100g DM), saponins (0.084 - 1.10 mg/100g DM) and tannins (0.33 - 1.36 mg/100g DM). Fortunately, these were considerably reduced by pretreatment. Indeed, a 40.07, 83.33, 64.64 and 60.95% reduction in tannins, phytates, oxalates and saponins respectively were observed. The considerable reduction in anti-nutrients in the various cakes is an advantage for the digestibility and nutrient availability of this feed. Its high protein and mineral content could therefore be considered for use in protein malnutrition.

First Report of Anthracnose Caused by Colletotrichum plurivorum on Passion fruit in Guangxi, China.

Passion fruit (Passiflora edulis Sims.) is popular for its rich taste and nutritional value. The planting area of passion fruit in Guangxi has reached 24,300 ha, with an annual output of 380,000 t (Qian 2023). In March 2023, leave spots on more than half of the plants (cv. Qinmi "NO.9"). Moreover, the incidence of disease on the leaves was approximately 20% in Shabu Town, Qinnan District, Qinzhou City, Guangxi, China (N20˚54'-22˚41', E107˚27'-109˚56'). Leaf diseases were orbicular or irregular in shape, white, whitish-grey, yellowish, or gray in color. When leaves were severely affected, larger blotches were formed with yellow halos. For pathogen isolation, three diseased leaf samples were collected from three gardens, respectively, and 5×5 mm tissues were cut from infected margins, surface-disinfected in 75% ethanol for 15 s, followed by 2% sodium hypochlorite for 1 min, rinsed three times with sterile water, and incubated on PDA at 25°C under 12/12 h light/darkness. After 5 days, ninety cultures were isolated, sixty isolates with similar morphology were retained, and three representative isolates BY-1, BY-2, and BY-4 were randomly selected for further study. On PDA, colonies of the three isolates displayed white or grayish-white. Conidia were single-celled, hyaline, and cylindrical, measuring 17.3±1.5 × 6.3±0.7 μm, 17.8±1.7 × 6.0±0.6 μm, and 16.3±1.4 × 6.4±0.6 μm (n=90) for BY-1, BY-2, and BY-4, respectively. Appressoria were single, brown or black, and irregular in shape, measuring 10.2±1.1×6.5±0.5 μm, 10.5±1.3×7.3±0.6, and 10.9±0.8×7.0±0.8 (n=90) for BY-1, BY-2, and BY-4, respectively. These morphological characteristics were similar to Colletotrichum spp. as previously described (Damm et al. 2019). The isolates were further identified by sequencing the internal transcribed spacer (ITS-ITS1/ITS4), glyceraldehyde-3-phosphate dehydrogenase (GAPDH-GDF/GDR), actin (ACT-512F/783R), partial sequences of the chitin synthase 1 (CHS-1-79F/354R), and beta-tubulin 2 (TUB2-T1/Bt2b) (Zhang et al. 2023). All sequences were deposited in GenBank (ITS: OR741759 to OR741761, GAPDH: OR767654 to OR767656, ACT: OR767657 to OR767659, CHS-1: OR767660 to OR767662, TUB2: OR767651 to OR767653). A phylogenetic tree was built with RAxML version 8.2.10 based on concatenated sequences of ITS-GAPDH-ACT-CHS-1-TUB2. The results revealed that the three isolates clustered with C. plurivorum. To confirm the pathogenicity of the three isolates, attached leaves of healthy 5-month-old passion fruit plants were injured in the middle region with sterile toothpicks and inoculated with 20 μL of spore suspension (106 conidia/mL), and the noninoculated control received 0.05% Tween-20 (6 leaves/plant, 3 plants/treatment). The inoculated plants were kept in a greenhouse at 25°C and covered with plastic bags to maintain high humidity. After 9 days, all inoculated leaves were symptomatic, whereas no symptoms were observed in the control. C. plurivorum was reisolated from infected leaves, confirming Koch's postulates. C. plurivorum has been reported to infect Abelmoschus esculentus (Batista et al. 2020) and Carya illinoinensis in China (Zhang et al. 2023). However, this is the first report of anthracnose caused by C. plurivorum on passion fruit in China. The results can provide a robust basis for scientific prevention and control of anthracnose.

Study of the Physical, Chemical, and Biologically Active Properties of Avocado Pulp (Persea americana), and Its Use in the Preparation of Some Functional Dairy Products

This research conducted with the aim of manufacturing healthy products (yoghurt and local cream cheese) rich in bioactive compounds and healthy fatty acid using avocado fruit pulp. Avocado pulp used in the manufacture of yoghurt at two, four, and six percent, and the yoghurt stored at 4ﹾ C for seven days. Local cream cheese was handmade by replacing animal butter with 15% avocado pulp. The content of phenolic compounds in fresh avocado pulp determined using HPLC, where it was found to be rich in kaempferol 30.88 ppm, ferulic acid 30.25 ppm, apigenin 22.58 ppm, quercetin 18.98 ppm, and P-coumaric acid 12.66 ppm, as well as rich in some fatty acids: oleic 59.58%, palmitic 17.58%, and α-linolenic 18.05%. Compared to the control sample at the first day of storage, the avocado-fortified yoghurt led to an increase in antioxidant activity by 10.86%, 25.12%, and 34.63%, and in total phenolic content by 129.55%, 343.18%, and 404.55%. The yoghurt sample at four percent was the most accepted in texture, taste, flavor, and general acceptance, and the avocado added a buttery, astringent, and distinct taste to the avocado-fortified samples. Also, the manufactured of local cream cheese by avocado led to a decrease in moisture and fat, and an increase in acidity and total solids, and it was possible to obtain a low-fat functional food with high nutritional value. Results showed that supporting yoghurt with avocado had a positive effect on reducing the total number of microorganisms and was free of molds, yeasts, and coliform growths during storage.