Content Of Vitamin Research Articles

Content-Related Quality Control of Water- and Fat-Soluble Vitamins in Fortified Non-Alcoholic Beverages

Background/Objectives: Vitamin-fortified non-alcoholic beverages (VFNABs) are rising in popularity and availability. However, owing to their regulation as foods, there are also growing quality and safety concerns. Therefore, we aimed to provide an overview of the content-related quality of VFNABs on the Slovenian market. Methods: Vitamin contents in 50 VFNABs (29 waters, 5 juices, 12 energy drinks, and 4 instant drinks) were determined using validated methods based on liquid chromatography. Results: The results revealed several quality issues, which were determined in all four VFNAB types. These included an indication of at least one vitamin, present in a lower-than-significant amount, on the nutrition declaration in 64% of the tested VFNABs and vitamin contents outside the tolerance interval (65–150% of the label claim) in almost half of the cases (48.4%, n = 244). Since the disclosed quality issues are not only a reason for the misleading of consumers but may also pose safety risks for both individuals and public health, we further performed an overall assessment of the VFNABs as vitamin sources. The results revealed that the tested VFNABs not only fully cover but in several cases considerably exceed daily vitamin needs (up to 616% of the reference values), an effect which is further accentuated in children. Conclusions: The performed content-related quality control study undoubtedly highlight the need for stricter quality control and regulation and can be utilized as a foundation and recommendation for the manufacturers in terms of committing to and pursuing the production of VFNABs.

Combined Effects of Magnetized Irrigation and Water Source on Italian Lettuce (Lactuca sativa L. var. ramosa Hort.) Growth and Gene Expression

Agricultural water scarcity has become a global issue. Optimizing irrigation water quality and effectively utilizing non-conventional water resources are essential strategies to alleviate pressure on agricultural water use and achieve sustainable development. This study employed Italian lettuce as the test crop to explore the effects of magnetization treatment (M) at a magnetic field strength of 0.2 T and various irrigation water sources (T) on its growth. The following six treatments were established: fresh water irrigation (M0T1), recycled water irrigation (M0T2), saline water irrigation (M0T3), magnetized fresh water irrigation (M1T1), magnetized recycled water irrigation (M1T2), and magnetized saline water irrigation (M1T3). The results showed that the magnetization treatment increased the electrical conductivity (EC), power of hydrogen (pH), and dissolved oxygen (DO) of the three water sources compared to the non-magnetized treatment. Furthermore, magnetized irrigation with fresh water, recycled water, and saline water increased the contents of nitrogen (N), potassium (K), calcium (Ca), and magnesium (Mg) in lettuce. It also led to increases in the contents of soluble proteins (by 9.27% to 22.25%), soluble sugars (by 13.45% to 20.50%), and vitamin C (VitC) (by 4.18% to 19.33%) in lettuce. Additionally, it enhanced the above-ground fresh weight of lettuce (by 9.36% to 8.81%) and water productivity (WPc) (by 5.85% to 10.40%), while reducing water consumption. Among these treatments, magnetized fresh water irrigation was the most effective in improving quality, fresh weight, and WPc, followed by magnetized recycled water. Gene expression analysis revealed that differentially expressed genes (DEGs) were primarily enriched in metabolic pathways such as the MAPK signaling pathway—plant, phytohormone signaling, and cysteine and methionine metabolism. In summary, magnetized irrigation significantly enhanced DO levels in irrigation water, along with the fresh weight, quality, and WPc of lettuce, demonstrating its effectiveness as an efficient method for agricultural irrigation.

Exploring the lipids, carotenoids, and vitamins content of Rhodotorula glutinis with selenium supplementation under lipid accumulating and growth proliferation conditions

BackgroundRhodotorula glutinis, a specific type of yeast, has been recognised as a superior resource for generating selenium-enriched biomass that possesses exceptional nutritional and functional attributes. The purpose of this investigation was to assess the effect of sodium selenite at different concentrations on lipid and carotenoid synthesis, as well as the growth of R. glutinis.MethodsThe lipid’s fatty acid composition was determined using gas chromatography (GC). The vitamins were detected by high-performance liquid chromatography (HPLC). Transmission electron microscopy was used to detect the structural modification of yeast cells caused by the addition of sodium selenite to the growth medium, as well as the accumulation of elemental selenium in the yeast cells.ResultsThe yeast cells demonstrated the ability to endure high concentrations of sodium selenite under lipid accumulation (LAM) and growth-promoting (YPD) conditions. 25.0 mM and 30.0 mM, respectively, were published as the IC50 values for the LAM and YPD conditions. In both growth media, 1 mM sodium selenite boosted lipid synthesis. Lipid accumulation increased 26% in LAM to 11.4 g/l and 18% in YPD to 4.3 g/l. Adding 1 mM and 3 mM sodium selenite to YPD medium increased total and cellular carotenoids by 22.8% (646.7 µg/L and 32.12 µg/g) and 48.7% (783.3 µg/L and 36.43 µg/g), respectively. Palmitic acid was identified as the most abundant fatty acid in all treatments, followed by oleic acid and linoleic acid. The concentrations of water soluble vitamins (WSV) and fat soluble vitamins (FSV) were generally significantly increased after supplementation with 1.0 mM sodium selenite. TEM examination revealed a significant reduction in lipid bodies accumulation in the yeast cells when sodium selenite was added to lipid-promoting environments. This decline is accompanied by an augmentation in the formation of peroxisomes, indicating that selenium has a direct impact on the degradation of fatty acids. In addition, autophagy appears to be the primary mechanism by which selenium ions are detoxified. Additionally, intracellular organelles disintegrate, cytoplasmic vacuolization occurs, and the cell wall and plasma membrane rupture, resulting in the discharge of cytoplasmic contents, when a high concentration of sodium selenite (20.0 mM) is added. Also, the presence of numerous electron-dense granules suggests an intracellular selenium-detoxification pathway.ConclusionThis study proposes the use of YPD with 1 mM sodium selenite to cultivate selenium-enriched biomass from R. glutinis. This approach leads to heightened lipid levels with higher accumulation of oleic, linoleic and linolenic acids, carotenoids, and vitamins. Hence, this biomass has the potential to be a valuable additive for animal, fish, and poultry feed. Furthermore, explain certain potential factors that indicate the impact of selenium in reducing the accumulation of lipid droplets in R. glutinis during lipogenesis, as detected through TEM examination.

Effect of vermicompost on the nutraceutical quality of tender cladodes of Opuntia ficus-indica

The consumption of tender cladodes knows as “nopalitos” (Opuntia ficus-indica L. Miller.) has increased worldwide. That is because it is an important nutritional source in the human diet given its content of fiber, minerals, vitamins, phenolic compounds and secondary metabolites (antioxidants, phenols and flavonoids), which are essential for human health. The objective of this study was to evaluate the effect of doses of vermicompost (0, 5, 15 and 25 t ha-1) on the yield and nutraceutical quality of tender cladodes of O. ficus-indica. The measured variables were tender cladodes production and nutraceutical quality. The results showed no significant effect on the content of total phenolic compounds, total flavonoids and antioxidant capacity. However, the application of vermicompost showed significant effects on the yield, in which higher estimates were achieved for the highest dose with up to 100% compared to the control. The data obtained indicate that the dose of 25 t ha-1 of vermicompost promotes and increase in yield without compromising the nutraceutical quality of “nopalitos”.

Lotion Formulation with Papaya Seed Extract (Carica Papaya L) as a Skin Moisturizer

Papaya seeds (Carica papaya L) have many vitamin contents that function to help increase immunity, fight free radicals, and also help increase skin moisture. Lotion is one of the pharmaceutical preparations in the form of beauty products that function to brighten and help increase skin moisture. In this research, a formulation of papaya seed extract will be made to become a lotion preparation that can increase skin moisture. This study tested the effectiveness of the preparation on the skin of volunteers. This study was conducted by making papaya seed extract through a maceration process using 96% ethanol, the extract was formulated in a lotion preparation in various concentrations. The resulting lotion was tested for homogeneity, pH, organoleptic, moisture and irritation on volunteers. Treatment was carried out for three days using lotion once a day. Lotion with a concentration of 3%, 5% and 7% which was homogeneous with a blank pH of 5.64, a 3% formulation pH of 5.84, a 5% formulation pH of 5.72, and a 7% formulation pH of 5.95 was found to not irritate the skin of volunteers, stable in room temperature storage. The results of the humidity test on Blanko were 43.3%, 3% formulation 45.2%, 5% formulation 49.95, 7% formulation 52.45%, and comparator 41%. The best result of the humidity test was formulation 3 with a concentration of 7% with an average value of 52.45%. Papaya seed extract can be formulated as a lotion preparation because it meets the physical test requirements of the preparation which shows that the preparation is homogeneous, the pH is stable during storage at room temperature, and does not irritate the skin. The papaya seed extract lotion preparation with a concentration of 7% provides a better humidity level effect compared to Blanko, F1 (3%), F2 (5%), F3 (7%) and also the comparator preparation.

Acceptability of Bangus-Clam Sisig

Milkfish is one of the healthy and nutritious fish available, and it is loaded with omega-3 fatty acids and protein, which are essential for the proper functioning of the body. Mud clams, on the other hand, are rich in Vitamin B12, providing iron and additional protein. Mud clams, with their potential to regulate high blood pressure and support thyroid health, are a promising addition to any diet. Their rich content of riboflavin, choline, minerals, and vitamins, coupled with their low-fat content, make them a healthy choice. This study utilized bangus flakes and clam meat in varying proportions, combined with butter, garlic, chili, onion, liver spread, soy sauce, black pepper, annatto oil, oil, and salt. The objectives of the study were to develop a bangus-mud clam sisig product, evaluate its sensory characteristics (color, odor, taste, and texture) in different formulations, and determine whether there were significant differences in the acceptability of bangus-clam sisig across treatments. Moreover, the study aimed to identify the most preferred formulation (MPF) and assess consumer preferences. The development was performed in five (5) treatments with three (3) replications. The quality of the product was determined through sensory evaluation. The bangus-clam sisig had similar color, odor, taste, texture, and acceptability, regardless of the amount of bangus flakes and mud clam meat added to the formulated product. The addition of bangus and mud clam in the development of sisig, even in varying percentages, had no significant effect on the results in terms of color, odor, taste, and texture. However, during cooking, especially when pan-frying, the skin browns and crisps up. This contributed a significant amount of brown color to the overall dish. The results show that there was no significant difference in the overall acceptability of bangus-clam sisig, regardless of the amount of bangus and clam. All treatments were acceptable. Out of the five (5) treatments, the most preferred formulation consisted of 50% bangus and 50% mud clams. The findings show that most of the faculty employee and college students at the Capiz State University-Dayao Satellite College, preferred the bangus-clam sisig.

Effects of the Application of Organic Fertilizers on the Yield, Quality, and Soil Properties of Open-Field Chinese Cabbage (Brassica rapa spp. pekinensis) in China: A Meta-Analysis

With the development of sustainable agriculture, trials on the benefits of the application of organic fertilizers around the world have been conducted. Herein, we investigated the impact of the pure chemical fertilizers (CFs) combined with organic fertilizers compared with the application of CFs (100% CFs) and no fertilizers (NFs) on soil properties as well as the yield and quality of Chinese cabbage through meta-analysis. Results indicate that: (1) Compared with NFs, the application of organic fertilizers can significantly improve the yield and quality of Chinese cabbage and increase soil nutrients. (2) Compared with CFs, the application of organic fertilizers can increase the fresh weight, number of leaves, transverse diameter, leaf length, and development of Chinese cabbage per plant, with increases of 8.54%, 6.6%, 9.905%, 8.42%, and 10.03%; Meanwhile, organic fertilizers can significantly increase the yield (total amount of above-ground parts produced) and commercial yield (the portion that meets the required quality standards and is intended for sale) of Chinese cabbage to increase the yield and commercial yield by 10.08% and 35.56%, respectively. However, it has no significant impact on the income from growing Chinese cabbage. (3) Compared with CFs, the application of organic fertilizers can significantly increase the content of vitamin C (11.06%), soluble sugar (19.16%), and soluble protein (8.83%) and reduce the content of nitrate and nitrite in Chinese cabbage, with a reduction of up to 19.02% and 20.9%, respectively. The application of organic fertilizers will also have a certain impact on the absorption of heavy metals in Chinese cabbage. (4) Compared with CFs, the application of organic fertilizers can significantly improve soil organic matter, soil carbon sequestration, nitrogen absorption, and potassium absorption, showing increases of 12.73%, 13.19%, 7.91%, and 7.37%, and the application of organic fertilizers reduces soil electrical conductivity and available nitrogen, showing decreases of 36.78% and 38.75%, respectively. (5) The application of organic fertilizers significantly increased the content of soil urease and soil sucrase, increasing by 9.42% and 17.16%, respectively. This study helps inform the application of organic fertilizers in Chinese cabbage production.

Development of oat malt production technology using plasma-chemically activated aqueous solutions

The object of the study was oat malt production. The result of the presented study is the development of a technology for gluten-free oat malt production using cold plasma-treated technological solutions. The material for the study was oat grain. The main technological task is to obtain high-quality oat malt, which, in turn, will be suitable for producing gluten-free beverages and highly nutritious foods. The expediency of using cold plasma-treated aqueous solutions as an activator of the oat malting process and an effective disinfectant of the technological process and the finished product (oat malt) was experimentally proved. It was confirmed that using cold plasma-treated aqueous solutions can accelerate the oat germination process: the germination energy increased by 6–14 %; germination capacity by 2–10 %. The moisture content of oats when moistened increases by 6–37 %. Analysis of the amylolytic enzymatic activity showed a dynamic increase of 17.6 %. The result was the breakdown of carbohydrates. Thus, the amount of starch decreased by 2.4 %, fiber did not undergo significant changes, and the content of simple sugars increased by 2.3 %. The proteolytic activity of oat malt increased by 18.1 %. An increase in the amount of amino acids in the experimental samples was noted. The total amount of amino acids is 793 mg/100 g of product higher than in the control (i.e. by 3 %). There was also an increase in the content of vitamins B (B1, B2), as well as vitamin C, the content of which increased by 5.6 %. Disinfecting properties of cold plasma-treated aqueous solutions in relation to oat malt were noted. The innovative technology of oat malt production can be implemented in the industrial production of gluten-free malts for the brewing industry and for producing gluten-free foods.

Effect of Analytical Method on Vitamin C Tablet Levels Stored under Different Temperature Conditions

Vitamin C tablets are commonly consumed by the public as antioxidant supplements. Vitamin C is highly susceptible to oxidation, which is accelerated by factors such as heat, light, alkali, enzymes, oxidizers, and the presence of copper and iron catalysts. Oxidation will be inhibited if vitamin C is left in an acidic state or at low temperatures. However, many vitamin C tablets are not stored according to recommended conditions due to inadequate temperature control during storage or distribution, leading to changes in their vitamin C levels. Vitamin C levels can be analyzed using the Iodimetry method and UV-Vis spectrophotometry. This study aims to determine the effect of the analysis method on the content of vitamin C tablets stored at various temperature variations. This is an experimental research. The independent variable of this study is the analytical method of determining vitamin C content and the dependent variable of this research is the content of vitamin tablets stored at low temperature (2-6°C), room temperature (27-30°C), and high temperature (48°C). Quantitative analysis of vitamin C levels was conducted using both iodimetry and UV-Vis spectrophotometry methods. The highest vitamin C content was found in the analysis of levels using the UV-Vis spectrophotometry method. Statistical analysis shows significant differences, indicating that the method of analyzing the levels of vitamin C tablets stored under varying temperature conditions affects the levels of vitamin C tablets.

Evaluation of MENAQUINONE‐7 and fat‐soluble vitamin production by starter cultures during fermentation in dairy products using RPLC method

AbstractVitamin K2, also known as menaquinone, has become a significant research focus, particularly in fermented products. This study aims to investigate the content of menaquinone‐7 (MK‐7), an essential form of vitamin K, and other fat‐soluble vitamins (A, D, E) during the fermentation of various fermented milk products. The vitamin contents of six fermented milk products were analyzed: two yogurt samples (produced with commercial starter and probiotic starter), two kefir samples (produced with commercial starter and kefir grain), and milk fermented with Lactobacillus acidophilus or Bifidobacterium bifidum. Throughout the fermentation process, continuous pH monitoring was conducted, and fermentation was terminated based on pH levels. Fat‐soluble vitamins and vitamins K1, K2 were extracted from samples taken at specific fermentation periods and quantitatively determined using the reverse phase liquid chromatography (RPLC) method. The developed method was validated according to ICH guidelines. Simultaneously, the microbial content of the samples was analyzed. Among the fermented dairy products analyzed, the highest MK‐7 content (4.82 μg/100 g) was found in the kefir sample produced with kefir grain (KG). The diverse microorganisms in kefir grains necessitated detailed research to explain their role in this complex mechanism. In yogurt samples, the presence of L. acidophilus in the YB sample suggests that this bacterium may be responsible for the observed differences. This is supported by the LA sample, where production with L. acidophilus strain showed an increase from 0.97 to 1.70 at the 20th hour of fermentation. It was noted that the concentration of menaquinone‐7 increased throughout the fermentation period. Given the critical health effects of essential fat‐soluble vitamins and MKs, determining their content in commonly consumed fermented dairy products and understanding the influence of starter cultures, which are potential probiotics, on vitamin production underscores the importance of this research. It is important to highlight the potential of fermented products in nutritional recommendations.

The Influence of Crossbreeding on the Composition of Protein and Fat Fractions in Milk: A Comparison Between Purebred Polish Holstein Friesian and Polish Holstein Friesian × Swedish Red Cows.

In this study, the differences in protein and fat bioactive components between the milk from purebred Polish Holstein Friesian (PHF) cows and PHF cows crossbred with Swedish Red (SRB) were investigated. The objective was to assess the impact of genetic variation on the nutritional quality of their milk. This study was conducted at the Warsaw University of Life Sciences' (WULS) experimental dairy farm in Warsaw, Poland, and involved 60 primiparous cows divided into two groups: 30 PHF×SRB crossbred cows and 30 purebred PHF cows. All cows were housed in a free-stall system with an average lactation yield exceeding 10,000 kg/lactation. The milk composition analyses included total protein, casein, whey protein, fatty acid profiles, and vitamin content. Milk from the PHF×SRB hybrids showed a significantly greater total protein content (3.53%) compared to that from the purebred PHF cows (3.28%). The casein content was higher in the hybrids' milk (2.90%) than the purebreds' milk (2.78%), while the whey protein levels were lower in the purebred milk (0.50%) than in the hybrid milk (0.63%). The hybrids exhibited higher concentrations of certain saturated fatty acids in their milk, while the purebreds' milk contained greater amounts of beneficial unsaturated fatty acids and fat-soluble vitamins-E, D, and K. These results indicate that genetic selection through crossbreeding can enhance the nutritional quality of milk. The differences observed in protein, fatty-acid, and vitamin content underscore the role of the genotype in milk composition, suggesting that breeding strategies can optimize dairy products' health benefits.

Functional yogurt: a comprehensive review of its nutritional composition and health benefits.

Functional yogurt, renowned for its enhanced nutritional profile and potential health benefits, has emerged as a promising functional food. This review meticulously examines the nutritional composition of functional yogurt, highlighting its enriched content of probiotics, prebiotics, synbiotics, antioxidants, vitamins, minerals, proteins, and other bioactive compounds, which contribute to its health-promoting properties. Functional yogurt has positively affected digestive health, immune function, metabolic health, and mental well-being. It benefits digestive health by alleviating diarrhoeal symptoms, constipation, colon cancer, irritable bowel syndrome (IBS), Helicobacter pylori infection, and digestive-related allergies. Moreover, the immune-boosting properties of functional yogurt play a pivotal role in reducing the risk of infections and inflammation. In addition, functional yogurt has the potential to improve metabolic health, leading to decreased cholesterol levels and enhanced blood sugar regulation. Emerging research also suggests functional yogurt may positively influence mood, behavior, and cognitive function. Functional yogurt is a valuable addition to the human diet, holding significant implications for public health. In addition to its numerous health benefits, functional yogurt also faces limitations, such as the stability of functional compounds, sensory alterations, potential digestive discomfort, and inconsistent efficacy across populations, highlighting the need for further research and optimization.

Natural ways of vitamin D supplementation – detailed evaluation of Cantharellus cibarius

Introduction and purpose: In the past, fungi were considered a very low-value meal, however in modern literature, they are increasingly more frequently studied for their nutritional and medical properties. They are being currently reconsidered as an abundant source of nutrients that may be incorporated in diets of individuals of special medical needs, such as obese and diabetic patients. The purpose of this review is to evaluate one of the most common edible mushroom species, Cantharellus cibarius (girolle, golden chanterelle) for its health promoting properties with particular emphasis on its vitamin D content. It was of considerable importance for us to analyse the amount of vitamin D in the mentioned mushroom, as this micronutrient deficiency is fairly common in the human population. Material and method: The available literature was reviewed as provided by PubMed database and Google Scholar, with the use of keywords. State of knowledge: Golden chanterelle mushroom is a valuable source of proteins, mineral ingredients like potassium, phosphorus, magnesium, iron and calcium, while containing low amounts of sodium and fat. The mushroom is especially valuable for its rich content of vitamin D, ranging up to 63 μg/100g fresh weight. Conclusions: This paper may help other scientists expand their research on golden chanterelle properties. Moreover, girolle, as naturally containing many pro-health metabolites, may serve as natural supplementation of microelements.

Enhancing Broccoli growth by bacillus rhizosphere bacteria

This study examines the enhancement of broccoli growth by Bacillus Rhizosphere. Bacteria Broccoli is a nutrient-rich vegetable known for its high content of polyphenols, flavonoids, vitamins, minerals, fiber, and low calorie count, making it a recommended daily food. Tropical regions grow broccoli in mountainous areas. Sustainable agriculture emphasizes minimizing chemical fertilizers, and biofertilizers like Plant Growth Promoting Rhizobacteria (PGPR), such as Bacillus, can reduce their use. Bacillus improves plant growth by fixing nitrogen, solubilizing phosphate and potassium, and producing phytohormones. Understanding Bacillus growth dynamics is vital for optimizing its agricultural application. This study aimed to analyze growth curves of different Bacillus species and investigate their potential role in promoting broccoli growth. This study was carried out in January–April 2024 at the Soil Biology Laboratory, Faculty of Agriculture, Universitas Padjadjaran, and Bumi Agro Technology Company, Lembang. The research was divided into 3 stages: growth curve determination, Bacillus liquid inoculant preparation, and application of treatment to plants. The findings showed that isolates of B. safensis strain MDL5, B. altitudinis strain RPW2, B. subtilis strain YPS4, and Bacillus sp. strain SZ057 reached the highest point in their growth curves after 4 and 5 days of incubation. After that, the curves slowly went down. Inoculating Bacillus into broccoli plants resulted in an increase in plant height by 43.28–58.75% compared to the control.

The effect of Capparis spinosa extract on some immunological and physiological variables of mice

Background The pungent taste and numerous health advantages of the caper plant are not to be overlooked. Thanks to its high vitamin content—including B12, niacin, vitamin K, vitamin A, vitamin E, and fiber—it finds widespread usage as both a culinary seasoning and a medicinal herb. Methodology The Soxhlet device was the most efficient and effective way to isolate the plant's active organic ingredient crude. I ground the plant into a powder using a blender. Then, I added 250 mL of ethanol and added 95% after extraction. I extracted the plant within 24 hours and concentrated the mixture using a rotary evaporator. Finally, I frozen it at -20 ° until I needed it. The mice were housed in sanitary cages that met their nutritional, thermal, and ventilation needs. The experiment did not begin until the mice had been allowed to acclimate for one week without treatment. Result The results presented here appear to be descriptive statistics for a number of physiological characteristics measured in mice treated with varying concentrations of Capparis spinosa extract (control, 10%, and 20%). Haemoglobin (Hb), packed cell volume (PCV), red blood cell count (RBC), white blood cell count (WBC), and the total count for each therapy group are the variables that are being considered. In order to compare the control group with the groups treated with varying doses of Capparis spinosa extract, this data sheds light on the central tendency and variability of physiological variables under different treatments. The results showed an increase in some blood variables compared to the control. There is also an increase in the number of white blood cells, which enhances the increase in the first line of defense against pathogenic organisms.

Effect of flax and hemp flour on the nutritional value of turkey-duck meat pate

This study focused on developing a nutritionally enhanced turkey meat pate, incorporating plant-based ingredients like flaxseed and hemp flour. Two canned pate samples were produced: a control sample with turkey meat, liver, heart, fat, skin, beans, onions, and spices, and an experimental sample where 20% of turkey meat was replaced with duck meat, and beans were substituted with zucchini, flaxseed, and hemp flour. The experimental pate showed significant differences in chemical composition compared to the control. It had lower moisture and fat content but higher protein, ash, and carbohydrate content. The energy value slightly decreased from 153.01 kcal/100g to 146.9 kcal/100g. The sensory evaluation found similarities in appearance, consistency, and colour, with the experimental pate receiving a slightly higher colour rating. The amino acid profile of the experimental pate was significantly altered, with increases in methionine, isoleucine, threonine, glutamic acid, alanine, and cysteine. Vitamin and mineral content also significantly increased, particularly vitamins A, D, E, and B group vitamins, calcium, potassium, magnesium, and iron. Microscopic analysis revealed a more heterogeneous microstructure in the experimental pate due to the plant ingredients. This research demonstrates the potential of developing a healthier turkey meat pate using plant-based ingredients, catering to the growing demand for healthier food options.

Implementation of hybrid tomatoes as an effort to increase tomato harvest production

Tomatoes are a horticultural commodity that is widely cultivated, especially in Bandung Regency. Tomato plants are widely cultivated because they have a fairly high economic value and are in demand by the community because of their many health benefits, among them are vitamin and antioxidant content. Currently, tomato production is declining, so education and assistance are needed to increase the potential for results. The target of this activity is tomato farmers in four sub-districts in Bandung Regency. The purpose of this activity is to increase farmers' knowledge in cultivating hybrid tomatoes at various altitudes. The activity started with counseling, field practice, and evaluation of the results of the activity. As a result of this activity, farmers have additional knowledge in appropriate technology for tomato plants in their respective locations. After the evaluation process, tomato production increased significantly, both in terms of quantity and quality, so it had a positive impact on the economic welfare of farmers.

Review on Functional Foods and its Role in Both Health & Disease

Functional foods are intended to offer health advantages in addition to needed nutrients. They efficiently prevent numerous diseases due to their mineral, vitamin, probiotic, bioactive, and fiber content, and they may increase quality of life. Probiotic strains are said to provide health benefits to humans when taken in sufficient quantities. As a result, there has been an increase in producing functional foods incorporating probiotic microorganisms in recent decades. Functional foods contain chemicals that may reduce the risk of specific diseases or otherwise improve health. The specific components are found naturally in functional foods or are added through fortification or enrichment.

Evaluation of nutrient composition of selected small indigenous fish species in Bangladesh and potential contribution to nutrient intakes

Small indigenous fish (SIF) are recognized as easily available, and abundant source of macronutrients and micronutrients in Bangladesh. The current investigation was undertaken to assess the existing heavy metal, mineral, vitamin, and others nutrient content of small indigenous freshwater fish in Bangladesh. Eight indigenous fish (Mola, Tengra, Baim, Punti, Chanda, Guchi, Koi, and Taki) were selected for this study. The AAS (Atomic Absorption Spectrophotometer), ICP-MS (Inductively Coupled Plasma-Mass Spectrometry), and the Association of Official Analytical Chemists methods outlined were used to determine the proximate compositional analysis of fish. The highest fat content was found in koi fish. Protein was highest in both baim and taki fish. Iron, zinc, vitamin A, and vitamin B12 content were highest in mola fish. Highest calcium and phosphorus were found in the chanda and taki fish. The study concludes that small indigenous fish are valuable sources of fat, protein, ash, iron, zinc, calcium, phosphorus, potassium, vitamin A, and vitamin B12, which are important for maintaining good health. Our findings suggest that small indigenous fish could serve as a viable option for addressing the nutritional needs for the children (6–23 m age), and Pregnant and lactating women in Bangladesh as a tool to fight malnutrition.

The influence of lingonberry and sea buckthorn powder-aqua solutions on the nutritional value of sander roe

Fish roe is a rich source of polyunsaturated fatty acids, essential amino acids and several vitamins. The paper presents the possibility of using fish caviar treatment with berry solutions instead of traditional preservatives. The purpose of this study is to determine the effect of berry solutions from lingonberry powder (Vaccinium vitis-idea) and buckthorn (Hippophae rhamnoides) on the nutritional, biological value and safety of walleye caviar through the use of wild plants as preservatives. Samples of the caviar of the common walleye Sander (Sander lucioperca) were selected as research objects. The results showed that experimental caviar samples treated with berry solutions showed differences (p>0.05) compared to the control sample with saline solution, this proves an increase in the nutritional value and safety of fish caviar. It is also shown that the use of berry solutions from cranberries (LS) and sea buckthorn (SBS) combined with salt is 35% more effective compared to the control sample containing only salt (S). This means that using berry solutions significantly improves the results compared to the traditional canning method. This effect may be due to the additional beneficial properties of berry extracts, such as antioxidant and antimicrobial activity, which contribute to better preservation of caviar quality and safety. It was found that using a berry solution from cranberry powder revealed the best result. Also, it was shown that the greatest value and composition was possessed by the LS sample, which more satisfied the daily requirement of vitamins A, E and B group in comparison with other samples (p>0.05), the content of vitamin A (0.016±0.014); vitamin B (0.24±0.16); vitamin E (2.89±0.04); vitamin PP (2.1±0.05). This is because treating pikeperch caviar with berry solutions increases the amount of water-soluble and fat-soluble vitamins.