Journal of Advances in Food Science & Technology

Development of Ready-to-Serve (RTS) Beverages from Beetroot and Ashgourd: A Comprehensive Review

Monika, Ekta — Thu, 28 May 2026 00:00:00 +0000

Innovative functional beverage creation has been spurred by growing customer demand for natural, health-conscious alternatives to artificial fizzy drinks. In this work, a novel Ready-to-Serve (RTS) beverage formulated from a synergistic blend of beetroot (Beta vulgaris) and ash gourd (Benincasa hispida) is developed, and its quality is evaluated. Because of its high betalain content and antioxidant qualities, beetroot was chosen, while ash gourd was included because of its alkaline nature, low calorie content, and cooling effects.

To guarantee palatability and shelf durability, several formulations were created by altering the juice ratios while standardizing the acidity and total soluble solids (TSS). In addition to an assessment of its bioactive components, the beverage was subjected to a thorough physicochemical examination that included measurements of pH, titratable acidity, and ascorbic acid content. The best formulation was 25% ashgourd and 75% beetroot content. The addition of ash gourd successfully counterbalanced the earthy beetroot overtones, according to the results, creating a pleasant sensory profile.

Rising CO₂ and Hidden Hunger: Impacts of Climate Change on Micronutrient Density in Staple Crops

Patience Awewoli Kwara, Chisom Ejezie, Rita Onyebuchi Ogboh — Fri, 29 May 2026 00:00:00 +0000

Rising atmospheric carbon dioxide (CO₂) is increasingly recognized as a determinant of crop nutritional quality, with implications that extend beyond yield alone. This review brings together mechanistic, experimental, and epidemiological evidence to examine how elevated CO₂ alters the micronutrient composition of staple crops and what this means for population health. Drawing on plant physiology, field-based enrichment studies, controlled experiments, and dietary modeling, it outlines the pathways through which atmospheric change influences food quality. Elevated CO₂ enhances carbon assimilation and promotes the accumulation of carbohydrates, leading to a relative dilution of other nutrients. At the same time, reduced transpiration and changes in nitrogen metabolism constrain the uptake and incorporation of key nutrients, including iron, zinc, protein, and selected vitamins, particularly in major crops such as rice and wheat. Across different study designs, a consistent pattern emerges, with declines in nutrient density shaped by crop type, genotype, and environmental conditions. For populations that rely heavily on staple foods, these changes translate into lower dietary intake of essential micronutrients. Model-based projections suggest that continued increases in CO₂ could substantially increase the global burden of iron and zinc deficiencies by mid-century. Taken together, the evidence points to a widening gap between food quantity and food quality. Addressing this challenge will require coordinated approaches that link crop improvement, soil and agronomic management, dietary diversification, and nutrition-sensitive policy within broader climate and food system strategies.

Artificial Sweeteners in the Food Industry: Classification, Applications, Health Implications, and Future Perspectives

Pooja, Ekta — Tue, 02 Jun 2026 00:00:00 +0000

Artificial sweeteners, also known as non-nutritive or high-intensity sweeteners, have become increasingly important in the food industry due to the rising prevalence of obesity, diabetes mellitus, cardiovascular diseases, and other diet-related health disorders. These compounds provide intense sweetness with little or no caloric contribution, making them attractive alternatives to sucrose in a wide range of food, beverage, and pharmaceutical products. The growing consumer demand for low-calorie and sugar-free products has accelerated the adoption of artificial sweeteners such as aspartame, saccharin, sucralose, and acesulfame potassium, as well as natural high-intensity sweeteners including steviol glycosides and monk fruit extract. This review summarizes the classification, chemical and physicochemical properties, mechanisms of sweetness perception, and major applications of artificial sweeteners in the food industry. Furthermore, it examines their functional advantages, including weight management, glycemic control, and dental health benefits, while critically discussing potential health concerns related to metabolism, gut microbiota, appetite regulation, and long-term safety. Current regulatory frameworks established by international authorities are also reviewed. Although artificial sweeteners offer significant technological and nutritional benefits, ongoing research is required to clarify their long-term physiological effects and optimize their use in food systems. A balanced understanding of their benefits and limitations is essential for informed consumer choices and sustainable product development.

Studies on Protein-fortified Guava Fruit Leather Rollups

Wed, 27 May 2026 00:00:00 +0000

In recent decades, food fortification has gained significant attention as an effective strategy to improve the nutritional quality of foods. A laboratory experiment was conducted with the objective of standardising the preparation protocol for protein-enriched guava leather roll-ups with Lalith variety and to assess their biochemical and organoleptic qualities at three-month intervals under ambient storage conditions at the College of Horticulture, Dr YSR Horticultural University. The experiment was laid out in a Factorial Completely Randomised Design (FCRD) with three replications comprising eight treatment combinations with two factors, such as sweeteners (palmyra jaggery or sugar) and protein sources (whey, soya, cashew or almond) at 5% concentration. Ripe guavas of the Lalit variety were processed into pulp, sweetened, fortified with proteins, then dried, rolled and packed in polyethene covers. Among biochemical parameters, treatment combination of sugar + tray drying + whey protein (B₂C₁) recorded the highest titratable acidity (1.35-1.83%), reducing sugars (24.85-26.65%), microbial count (3.07x10³-4.75x10³cfu/g) with increased trend during the storage period, while total sugars (49.12-47.80%) showed a decreased trend. Non-reducing sugars (14.81-11.87%) recorded the highest with sugar + tray drying + soya protein (B₂C₂). The maximum pectin content was observed with the treatment palmyra jaggery + tray drying + whey protein (B₁C₁) (3.42-3.39%) and fibre content (5.03 to 4.69%). The organoleptic properties, such as colour and appearance (8.80-8.43), recorded the highest scores with the combination of sugar + tray drying + whey protein, whereas the highest texture scores (8.23-7.60) were recorded in the palmyra jaggery + tray drying + whey protein (B₁C₁) treatment combination.

Nutritional and Sensory Evaluation of Ginger and Turmeric Fortified Cassava -Groundnut Snack Bar

Mon, 01 Jun 2026 00:00:00 +0000

This study evaluated the nutritional and sensory properties of cassava–groundnut snack bars fortified with ginger and turmeric. The study employed a 3 × 3 experimental designs, involving three fortification sources (ginger, turmeric, and a 50:50 blend) at three inclusion levels (3%, 5%, and 7%), plus an unfortified control, giving ten samples. All bars were produced from a 70:30 cassava-groundnut flour blend. Proximate composition was determined using AOAC methods, while sensory evaluation employed a 9-point Hedonic scale. Results showed that fortification improved the nutritional quality of the snack bars, particularly protein, fibre, mineral content, and energy value. Moisture content ranged from 20.17% to 30.07%, crude protein from 4.50% to 19.69%, crude fibre from 2.01% to 3.87%, fat from 3.00% to 7.29%, ash from 1.52% to 3.18%, carbohydrate from 44.33% to 65.59%, and energy value from 1144.31 to 1339.54 kJ/100 g. Significant differences (P < 0.05) were observed among samples. The turmeric-only sample T55 (5% turmeric) recorded the highest protein content (19.69%). Sensory evaluation also showed significant differences in appearance, flavour, taste, and acceptability. Samples T33 (3% turmeric) and G77 were the most preferred overall. This study demonstrate that ginger and turmeric are effective natural fortificants for enhancing the nutritional composition and sensory appeal of cassava‑groundnut snack bars.

Comparative Phytochemical and Proximate Analysis of Pulp and Seed Extracts Obtained from the Fruits of Canarium schweinfurthii

Wed, 10 Jun 2026 00:00:00 +0000

Background: Canarium schweinfurthii (Burseraceae) has been used in Traditional Medicine in Nigeria, and the general public widely consumes its fruits for their nutritional value.

Aim: This study aimed to provide a comprehensive comparative analysis of the phytochemical composition and proximate nutritional profiles of pulp and seed extracts from C. schweinfurthii fruits.

Methods: Phytochemical analysis was conducted using GC-MS-FID, and proximate analysis was performed following standard AOAC (2004) methods. Data were analyzed using SPSS version 27.

Results: The pulp was notably rich in phytochemicals such as catechin (190.06 ± 3.29 ppm), kaempferol (58.97 ± 1.02 ppm), resveratrol (28.80 ± 0.50 ppm), isorhamnetin (29.68 ± 0.51 ppm), and tangeretin (42.42 ± 0.73 ppm), compared with the seed (10.65 ± 0.18 ppm), (0.00 ± 0.00 ppm), (0.55 ± 0.02 ppm), (0.29 ± 0.01 ppm), and (0.00 ± 0.00 ppm), respectively. Kaempferol, luteolin, and tangeretin were detected exclusively in the pulp sample. The seed contained significantly higher levels of quercetin (28.78 ± 0.50 ppm), baicalin (10.77 ± 0.19 ppm), and naringenin (8.94 ± 0.21 ppm), compared with the pulp sample (2.76 ± 0.06 ppm), (0.00 ± 0.00 ppm), and (2.99 ± 0.07 ppm), respectively. Baicalin, silymarin, and hesperetin were detected exclusively in the seed. The seed contained significantly higher crude protein (14.90 ± 0.22%), total carbohydrate (57.89% ± 0.50%), ash (9.35 ± 0.11%), and crude fibre (7.74 ± 0.11%), whereas the pulp sample contained higher moisture (28.37 ± 0.25%) and fat (6.65 ± 0.08%) contents.

Conclusion: The results of this study demonstrate that C. schweinfurthii pulp and seed samples contain phytochemicals and proximate compositions that may support physiological processes and reduce the risk of diseases. While the seed sample is rich in macronutrients that support its role as a dietary protein and energy supplement, the pulp sample is rich in dietary polyphenolic antioxidants that may be valuable for the development of nutraceuticals.

Comparative In vitro Antioxidant Properties of Dialium guineense Pulp and Seed

Sat, 13 Jun 2026 00:00:00 +0000

Background: Plants rich in antioxidants are implicated in disease prevention, cellular protection, inflammation modulation, boosting immune function, supporting gut health, enhancing skin, and aiding wound healing.

Objectives: The study was designed to investigate the comparative antioxidant properties of Dialium guineense pulp and seed.

Methods: The extracts were assayed for scavenging activity against 1, 1-Diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azino-bis- 3-ethyl benzthiazoline-6-sulphonic acid (ABTS), superoxide, hydrogen peroxide, hydroxyl radicals, and ferric reducing antioxidant property (FRAP) using standard laboratory methods.

Results: The seed extract showed higher antioxidant potential scavenging DPPH free radical, ABTS free radical, superoxide radical and hydroxyl radical when compared to the pulp extract.

Conversely, the pulp extract exhibited higher antioxidant potential scavenging hydrogen peroxide, as well as strong ferric reducing antioxidant property when compared to seed extract.

Conclusion: Both the seed and pulp of Dialium guineense can be useful in combating diseases and cellular damage.