Functional Food Science - Online ISSN: 2767-3146
The Functional Food Science (FFS) journal is a peer-reviewed, open-access international journal which serves as the journal of the Academic Society for Functional Foods and Bioactive Compounds (ASFFBC). The journal’s overall focus is on Functional Food Science, which is a new and unique area of health and nutrition. Although currently a small scientific field, Functional Food Science is quickly expanding as studies show that functional food products can help manage chronic disease and promote overall wellness. This is reflected in our journal’s rapidly growing citation score. In particular, Scopus has highlighted the FFS journal in its listings in Quarter 1 (Q1) with a CiteScore of 6.9 for the year 2025 (Calculated on May 5th, 2026) The articles we publish include cutting-edge biomedical research and the development of functional foods. The goal is to provide research that can lead to the development of functional food products. The actual definition for these functional foods, as provided by the Functional Food Center (FFC) is as follows: “Natural or processed foods that contain biologically-active compounds, which, in defined, effective, non-toxic amounts, provide a clinically proven and documented health benefit utilizing specific biomarkers, to promote optimal health and reduce the risk of chronic/viral diseases and manage their symptoms." The journal's scope of influence extends to the burgeoning field of Functional Food Science - a discipline that integrates health, functional foods, and disease management. It addresses the definition of functional foods, the methodology for their creation, their categorization, and the regulatory frameworks governing them. Furthermore, it provides a detailed roadmap for the creation of these foods, outlining the step-by-step methodologies that ensure their efficacy and safety. In addition, it encompasses a comprehensive spectrum of research, including identifying food bioactive compounds (i.e. Prebiotic and probiotic compounds, Sterols, Minerals, Vitamins, Anthocyanins, Dietary Fiber, Flavonoids, Flavonols, Flavones, Isoflavones, Lipids, Omega-3 fatty acids, Polyphenols, Phytochemicals, and more), exploring their molecular action on health, and validating their biological effectiveness. The journal also serves as an excellent resource for students, professors, public health professionals, medical doctors, dieticians, nutritionists, government representatives (FDA, NIH, USDA), and the general public for information regarding the latest advancements for promoting optimal health, reducing the risk of chronic and viral diseases, and managing their symptoms using functional foods and bioactive compounds including antioxidants, vitamins and many more. The FFS journal had its first issue published in August of 2021. You can submit your manuscripts and cover letter here or directly to the Editorial Office at editor@ffhdj.com as an e-mail attachment. Additional information about submission guidelines can be found here and an example cover letter can be found here. Scopus Metrics: [Functional Food Science - Scopus Page] Functional Food Science Journal have been cited in the following databases: CrossReff, Chemical Abstract, EBSCO, Google Scholar, Academia.gov, and Research Gate.
Authors retain the copyright of their articles and grant the Functional Food Center (FFC) and its journals the right of first publication under the terms of the Creative Commons Attribution 4.0 International License. This license permits unrestricted use, distribution, and reproduction in any medium, including commercial use, provided the original author(s) and source are properly credited. Authors may post and share their published work freely, provided that the original publication in this journal is acknowledged. By submitting to this journal, authors confirm that their manuscripts are original, not under consideration elsewhere, and that they hold the necessary rights to grant this license. The Functional Food Center encourages open scientific exchange and allows derivative and extended works, provided attribution to the original publication is maintained.
Effects of low-energy cream fortified with protein concentrates and zinc acetate on physiological and nutritional indicators in mice
Background: Low-energy dairy products often suffer from poor texture and reduced sensory quality due to fat reduction. Fortification with protein-based fat replacers and micronutrients such as zinc may improve both physicochemical properties and nutritional value. Therefore, this study aimed to evaluate the effects of fortifying low-energy cream with different fat levels and zinc acetate on its sensory characteristics, physicochemical properties, and nutritional indices. Objective: To investigate the impact of fat reduction and fortification with zinc acetate and protein-based fat replacers on improving the sensory quality, physicochemical characteristics, and nutritional performance of low-energy cream. Materials and Methods: Cream samples were prepared with fat levels of 10% and 20%. The cream samples were then fortified with zinc acetate at 15 mg/kg. Whey protein concentrate (WPC) and milk protein concentrate (MPC) were added at 1% as texture and structure enhancers. A positive control consisted of whole milk cream, while a negative control was prepared from skim milk without additives. Sensory evaluation was conducted one day after production at 6 ± 1 °C. Additionally, a nutritional experiment was performed on laboratory mice to assess body weight gain (BWG) and immune response. Results: Fortification significantly improved texture and creaminess. The addition of WPC and MPC enhanced smoothness and spreadability due to increased firmness and structural cohesiveness compared with control treatments. Zinc supplementation positively supported body weight gain (BWG), and animal body weights remained stable throughout the experimental period. Moreover, treated animals exhibited improved immune performance. Conclusion: Fortification of low-energy cream with protein concentrates and zinc acetate effectively enhances sensory quality, structural properties, and nutritional value. These findings suggest that zinc-fortified, protein-enriched low-fat cream can serve as a functional dairy product with improved technological and health benefits. In addition, among the advantages zinc improves immune weight management and immune response while maintaining acceptability. Novelty of the Study: The innovation of this project is centered on the creation of a low-energy functional dairy product. It was achieved through the implementation of protein concentrates (WPC and MPC) alongside zinc acetate as complementary approaches aimed at augmenting the sensory, physicochemical, and nutritional characteristics. In contrast to typical low-fat dairy products, our approach leverages protein-based fat substitutes in conjunction with zinc fortification to simultaneously enhance textural attributes, creaminess, structural integrity, and overall biological efficacy. Additionally, this research contributes to several stages of Functional Food Center's (FFC) 17-step product development pipeline, specifically product formulation, bioactive ingredients selection, and preclinical nutrition assessment through mouse models for body weight gain and immunomodulation. Keywords: Fat replacers, Zinc acetate, Whey protein concentrate (WPC), Low-energy cream, Milk protein concentrate (MPC), mice.
Copyright (c) 2026 Suhair Ali Hussein, Firas Najm Ismael https://creativecommons.org/licenses/by/4.0
Impact of spring and summer cultivation on broccoli seed quality and bioactive composition
Background: Broccoli (Brassica oleracea var. italica) is a nutritionally and medicinally valuable crop, rich in vitamins (C, B, A, E), minerals, phenolic compounds, flavonoids, glucosinolates, and other bioactive constituents. These compounds contribute to antioxidant, anticancer, anti-inflammatory, and immune-supporting properties, making broccoli seeds particularly relevant for functional food applications. In Armenia, broccoli cultivation is expanding, but seed quality and bioactive composition are strongly influenced by seasonal cultivation conditions, temperature, and water availability. Objective: This study aimed to evaluate the impact of spring and summer cultivation in the Ararat Valley on the physical, chemical, and biological properties of broccoli seeds, with a focus on their nutritional and functional potential. Methods: The ‘Hayasa’ cultivar was grown under spring and summer field conditions. Phenological observations, seed yield, and biometric parameters were recorded. Seed quality was assessed by germination percentage, germination energy, and seedling viability. Chemical analyses included vitamins C, A, B1, B2, B6, E, total phenolic compounds, soluble sugars, and mineral (ash) content, using spectrophotometric and colorimetric methods. Data were statistically analysed by ANOVA with four replications. Results: Spring-grown seeds exhibited higher germination rates (92.3%), greater germination energy (85.3%), and superior seed mass (3.6 g/1000 seeds) compared to summer-grown seeds (germination 80.3%, energy 70%, seed mass 2.9 g/1000 seeds). Spring seeds also contained higher levels of vitamin C (49.1 mg/100 g DW), β-carotene (3.6 mg/100 g DW), B-group vitamins (0.43 mg/100 g), total phenolics (4.5–6.0 mg/g DW), soluble sugars (30–35%), and ash/mineral content, while summer seeds showed elevated vitamin E (4.6 mg/100 g DW) and total phenolics (6.0–8.0 mg/g DW), likely as a stress response to high temperature and solar radiation. Novelty: This is the first comprehensive assessment of broccoli seed quality under different seasonal cultivation regimes in the Ararat Valley, integrating physical, chemical, and biological properties. The study demonstrates how environmental conditions modulate functional compounds in seeds, linking agronomic practices to health-promoting potential. Conclusion: Spring cultivation provides optimal conditions for producing broccoli seeds with superior biological value, germination quality, and functional composition, suitable for agricultural propagation and functional food applications. Summer cultivation reduces seed quality but induces stress-related increases in specific bioactive compounds, highlighting the importance of seasonal management strategies to maximize functional food potential. Keywords: broccoli seeds, vitamins, total phenolics, functional foods, seasonal cultivation
Copyright (c) 2026 Larura Tadevosyan, Gayane Sargsyan, Alviina Avagyan, Irina Tseretely, Anna Hakobyan, Zara Harutyunyan, Lusine Matevosyan, Heriqnaz Nersisyan, Raya Balayan https://creativecommons.org/licenses/by/4.0
Development and nutritional evaluation of functional biscuits enriched with whole-grain flours and beet pectin concentrate
Background: The development of functional bakery products enriched with dietary fiber and bioactive compounds has attracted considerable attention as a strategy to improve nutritional quality. Although whole-grain bakery products have been widely investigated, limited information is available on the combined use of locally adapted cereal varieties and beet-derived pectin concentrates for the development of nutritionally optimized biscuits. Objective: This study aimed to develop and optimize innovative biscuit formulations based on whole-grain flours from locally adapted cereal varieties and low-methoxyl beet pectin concentrate in order to evaluate their physicochemical and nutritional properties. Methods: Wheat flour (first grade), whole-grain flours from corn (Budan 237 MV), buckwheat (Shortandinskaya 3), and millet (Yarkoe 6), together with beet-derived pectin concentrate obtained by enzymatic extraction using pectinase from Aspergillus niger, were used as raw materials. Formulations were optimized using Pearson correlation analysis and response surface methodology. Physicochemical, organoleptic, and nutritional characteristics were determined using standardized analytical methods. Results: The developed formulations exhibited improved nutritional characteristics compared with conventional wheat-based biscuits, including higher contents of dietary fiber, essential minerals (potassium, calcium, magnesium, phosphorus, iron, and zinc), and vitamins (E, C, and B3). The combined incorporation of whole-grain flours and beet pectin concentrate enhanced nutrient density while reducing the relative carbohydrate content. Sample No. 7 demonstrated the most favorable nutritional profile and was identified as the optimal formulation. The statistical optimization approach revealed synergistic interactions among cereal ingredients and pectin concentrate, enabling the development of formulations with balanced nutritional composition. Conclusion: The incorporation of whole-grain flours from locally adapted cereal varieties and beet pectin concentrate represents an effective strategy for developing functional biscuits with enhanced nutritional value. The proposed formulations provide a promising approach for the utilization of regional plant resources in the production of value-added bakery products. Novelty of the Study: Unlike previously reported whole-grain biscuit formulations that primarily focus on individual cereal ingredients or fiber enrichment, this study presents a novel approach based on the combined use of locally adapted cereal varieties and low-methoxyl beet pectin concentrate. Furthermore, the integration of correlation analysis and response surface methodology enabled the identification of synergistic ingredient interactions and the optimization of nutritional quality, providing a scientifically grounded framework for the development of functional bakery products from regional raw materials. Keywords: functional biscuits; whole-grain cereals; low-methoxyl beet pectin; locally adapted cereal varieties; response surface methodology; nutritional optimization; dietary fiber; functional bakery products; sustainable food development.
Copyright (c) 2026 Galiya Iskakova, Zhuldyz Zharylkasynova, Asemgul Abdreeva, Meruyet Baiysbayeva, Assel Izembayeva, Nurgul Batyrbayeva, Orif Alimov, Zilikha Moldakulova, Makpal Baigaiypkyzy https://creativecommons.org/licenses/by/4.0
Use of melon landraces in integrated breeding through the application of traditional and biotechnological methods
Background: In Armenia, melon (Cucumis melo L.) is traditionally cultivated, including both modern cultivars and traditional landrace forms. Increasing demand, changing market conditions, and climate change underscore the need to develop new genotypes. Local landraces represent a valuable genetic resource for breeding due to their genetic diversity, superior taste and quality traits, adaptation to local conditions, and resilience to environmental stresses. These characteristics highlight the potential of modern breeding approaches to accelerate the generation of diverse genotypic material and expand breeding programs. Objective: Development and evaluation of new promising regenerant melon lines with enhanced yield, improved quality traits, and high adaptability to local soil and climatic conditions, using the landrace melon Meghrashaghik as a valuable genetic resource and combining conventional breeding methods with biotechnological approaches. Methods: The study was conducted at the Laboratory of Plant Biotechnology, Phytopathology, and Biochemistry and at the experimental plots of SCVIC ME of RA during 2023-2025. The landrace melon Meghrashaghik was used as the starting material. To obtain regenerant lines, in vitro tissue culture was performed on Murashige and Skoog (MS) medium supplemented with phytohormones, depending on the stage of cultivation (callus induction, regeneration, rooting, etc.). Phenological traits and yield were recorded under field conditions throughout the growing season. The biochemical composition of fruits – total sugars and ascorbic acid content – was determined spectrophotometrically, while dry matter content was measured using a refractometer. Statistical analysis was performed using analysis of variance (ANOVA) at p ≤ 0.05, and mean comparisons were conducted using the least significant difference (LSD) test. Results: In vitro cultivation produced proliferating and regenerating callus, with a regeneration frequency of 60.1% and rooting of 88.1% in regenerant plants. Somaclonal variation was observed in shoot morphology, growth rate, and leaf coloration, indicating induced genetic variability. Field evaluation of 26 regenerant lines identified five promising lines, with R4-4 and R5-5 showing the strongest overall performance. These lines flowered earlier than the control, showed superior biometric traits, and achieved the highest yields, reaching 287.2–287.3 cwt·ha⁻¹, or 9.3–9.4% above the control. Several regenerants also showed increased sugar and vitamin C content, with the highest values recorded in R4-4. Based on agronomic and biochemical traits, lines R4-4 and R5-5 were selected as the most promising for further breeding. Novelty of the study: This study is the first to apply an integrated biotechnological approach based on in vitro tissue culture to obtain regenerant lines of the landrace melon Meghrashaghik, followed by field selection of promising genotypes. The use of callus culture and induced morphogenesis enabled the observation of somaclonal variation as a source of genetic diversity, accelerating the generation of new variants with improved biometric traits, higher yield, and enhanced fruit quality. The promising lines R4-4 and R5-5 represent a valuable genetic resource and can serve as starting material for the rapid breeding of high-yielding melon cultivars and hybrids. Conclusion: The results demonstrate the potential of combining biotechnological and conventional breeding methods in melon selection to accelerate the generation of genetically diverse material and to expand breeding programs. Keywords: melon, landrace lines, somaclonal variation, regenerant lines, biotechnology, yield, fruit quality, breeding
Copyright (c) 2026 Armenuhi Pahlevanyan, Iryna Vardanian, Raya Balayan, Gayane Sargsyan, Laura Tadevosyan, Irina Tsereteli, Zara Harutyunyan, Hayk Martirosyan, Anna Hakobyan, Alvina Avagyan https://creativecommons.org/licenses/by/4.0
Effect of probiotic bacterial species on the bioactivity of a fermented spelt-based beverage
Background: Spelt grain, due to its valuable chemical composition, can serve as a promising substrate for functional beverages. Probiotic microorganisms are capable of hydrolyzing bound phenolics and synthesizing new phenolic compounds during fermentation. Fermentation of spelt with probiotic bacteria increases the concentration of free phenolic compounds and organic acids, thereby enhancing the bioactivity of the beverage. Objective: The aim of this study was to evaluate the ability of the strains B. adolescentis, P. freudenreichii, L. casei, L. plantarum, and L. fermentum to accumulate phenolic compounds and organic acids during fermentation and to ensure high antioxidant activity in a spelt-based beverage. Methods: The spelt substrate was obtained by enzymatic hydrolysis of flour derived from Triticum dicoccum grains and subsequently fermented using the probiotic strains B. adolescentis AC1531, P. freudenreichii B9654, L. casei B32, L. plantarum B4, and L. fermentum B28. The content of proteins, sugars, starch, and free amino nitrogen in the spelt substrate was determined using the Kjeldahl method, high-performance liquid chromatography (HPLC), polarimetry, and spectrophotometry. The number of probiotic bacteria was monitored by plating on MRS agar and corn–lactose medium. Total phenolic content was determined using the Folin–Ciocalteu method, while organic acids were analyzed by HPLC. Antioxidant activity was evaluated by measuring the ability of the samples to scavenge the DPPH radical; results were expressed as mg ascorbic acid equivalents (AAE) and as percentage inhibition of DPPH. Results: The study demonstrated that, for all tested bacterial strains, the highest levels of total phenolic compounds and antioxidant activity (AOA) were observed at pH 4.5 ± 0.1. The greatest accumulation of phenolic compounds was observed during fermentation with L. fermentum B28 and L. plantarum B4 (115.5 and 104.5 mg GAE/L, respectively). The highest antioxidant activity was recorded in samples fermented with L. fermentum B28, L. plantarum B4, and B. adolescentis AC1531 (69.4, 67.4, and 66.1% DPPH inhibition; 122.3, 110.8, and 106.9 mg AAE/L, respectively). The most intensive accumulation of organic acids occurred during the period of pH reduction to 4.5 ± 0.1. Fermentation with B. adolescentis AC1531 resulted in high concentrations of acetic, citric, and succinic acids. Fermentation with L. plantarum B4 and L. fermentum B28 resulted in simultaneously high concentrations of lactic, acetic, propionic, succinic, formic, and citric acids. Changes in antioxidant activity across all samples correlated with phenolic compound accumulation and were not associated with acid production. Conclusion: L. plantarum B4, L. fermentum B28, and B. adolescentis AC1531 demonstrated the highest levels of phenolic compounds, physiologically valuable organic acids, and antioxidant activity during fermentation. These strains can therefore be recommended as promising starter cultures to produce a bioactive spelt-based beverage. Novelty of the Study: This study evaluates the bioactivity of a spelt-based beverage after fermentation with probiotic bacteria and demonstrates quantitative improvements in the levels of bioavailable phenolic compounds and physiologically valuable organic acids (propionic, acetic, succinic, and formic acids) when specific strains were used (L. plantarum B4, L. fermentum B28, and B. adolescentis AC 1531). Keywords: spelt; bioactive spelt beverage; fermented cereal beverage; Bifidobacterium adolescentis AC1531; Propionibacterium freudenreichii B9654; Lacticaseibacillus casei B32; Lactiplantibacillus plantarum B4; Limosilactobacillus fermentum B28, phenolic compounds, antioxidant activity, short-chain fatty acids
Copyright (c) 2026 Polina Gunkova, Andrei Trofimov, Nadezhda Barakova, Nikolai Maksimiuk, Elena Moskvicheva, Aleksandr Moskvichev, Irina Timoshenkova, Ekaterina Fedinishina https://creativecommons.org/licenses/by/4.0
Optimization of ultrasonic extraction of Juglone-containingpolyphenols from Juglans regia L. for functional foodapplications
Background: Juglone (5-hydroxy-1,4-naphthoquinone) is a biologically active compound found in Juglans regia L., known for its antioxidant, antimicrobial, and health-promoting properties. Efficient extraction of juglone-containing polyphenols is essential for developing functional food ingredients enriched with natural bioactive compounds. Objective: To optimize ultrasonic extraction conditions for obtaining juglone-containing polyphenolic extracts from Juglans regia L. using response surface methodology. Methods: Ultrasonic extraction was performed using aqueous ethanol (70–90%) under varying ultrasound amplitudes (30–90%) and extraction times (30–70 min) based on a central composite design. The extraction efficiency was evaluated using response surface methodology (RSM). Total phenolic content was determined by the Folin–Ciocalteu method, and juglone concentration was quantified using HPLC analysis. Extracts were further stabilized via freeze-drying. Results: Ethanol concentration and ultrasound amplitude significantly influenced extraction efficiency, while extraction time had a lesser effect. A statistically significant quadratic regression model was developed. Juglone was detected in all extracts, with concentrations ranging from 3.85 to 4.20 mg/g. Freeze-drying preserved the polyphenolic composition and produced stable, soluble powders suitable for food applications. Conclusion: The combination of ultrasonic extraction and lyophilization represents an efficient and environmentally friendly approach for producing juglone-containing polyphenolic extracts. The obtained extracts demonstrate promising potential as functional food ingredients due to their bioactive composition and technological properties. Novelty of the Study: This study presents an optimized ultrasonic extraction process integrated with lyophilization for obtaining stable juglone-containing polyphenolic extracts from walnut raw materials. The application of response surface methodology enabled the identification of key technological parameters influencing extraction efficiency, providing a scalable and sustainable approach for producing functional ingredients with controlled composition and enhanced applicability in food systems. Keywords: juglone; Juglans regia L.; green walnut peel; ultrasonic extraction; polyphenolic extracts; bioactive compounds; functional food ingredients; Functional Food Science; Functional Food Center framework; sustainable extraction; functional foods.
Copyright (c) 2026 Madina Yakiyayeva, Utemurat Sagyndykov, Aigerim Sadvakas, Madina Yakiyayeva, Akerke Kamali, Madina Botbayeva, Nurtore Akzhanov https://creativecommons.org/licenses/by/4.0
Impact of Armed Conflict on Food Security and Household Nutrition in Sudan: A Cross-Sectional Survey
Background: Armed conflict in Sudan has severely disrupted food systems, affecting food availability, affordability, and household dietary quality. Understanding household perceptions of food access and price shocks is essential for informing humanitarian and policy responses. Objective: To assess the perceived impact of conflict-related food price increases and war-related barriers to food access on daily life and the ability to provide healthy, balanced meals, and to examine associations with key socio-demographic factors. Methods: A cross-sectional survey was conducted in 2025 among 225 adults (≥18 years) residing in conflict-affected regions of Sudan. A structured questionnaire assessed employment status, perceived food price changes, war-related food access barriers, and difficulty providing healthy meals. Data were analyzed using descriptive statistics and Pearson’s chi-square tests. Effect sizes were estimated using Cramer’s V, with statistical significance set at p ≤ 0.05. Results: Most respondents were aged 18–30 years (73.4%). Overall, 85.3% reported that the food crisis negatively affected their daily life, and 84.9% indicated that war impaired their ability to access food. A large majority (82.2%) perceived that food prices had doubled. Unemployed individuals and homemakers were significantly more likely to report daily life disruption compared to employed respondents (χ² = 29.5, p < 0.001, Cramer’s V = 0.36). Households reporting doubled food prices were more likely to experience crisis-related disruption (χ² = 58.0, p < 0.001, Cramer’s V = 0.51). Nearly 90% of respondents reported either permanent or occasional difficulty in providing healthy and balanced meals. War-related barriers to food access were strongly associated with difficulty providing adequate diets (χ² = 31.5, p < 0.001, Cramer’s V = 0.37). Conclusions: The ongoing conflict in Sudan has profoundly compromised household food access, dietary adequacy, and economic stability. Rising food prices and livelihood vulnerability significantly intensify the impact. Urgent multisectoral interventions focusing on market stabilization, livelihood restoration, and nutrition-sensitive humanitarian responses are essential to mitigate the escalating risk of food insecurity and malnutrition. Novelty of the study: This study provides an integrated assessment of how conflict-related food price increases and war-related barriers to food access are associated with household food insecurity in Sudan. Unlike prior studies that focus primarily on descriptive associations, this research empirically disentangles market disruption and income reduction effects, offering a clearer causal framework to inform targeted policy responses. Keywords: Armed conflict; Food insecurity; Food prices; Household; Nutrition; Sudan; and War.
Copyright (c) 2026 Azhari A. Mohammed Nour, Rafiah Awad Mohamed Adam, Ruba Ali Abdelrahman Mohamed, Meisa Al Foraih, Mohamed Awad Elkarim Mohamad Ibrahim, Wisal A.M. Babiker, Leila Abdallah Elawad Mohammed Nour, Nawal M. Osman, Mohammed O. Elhorry, Soltan J. Algamdi, Ibrahim Elhag Elmahdi, Omar Yousof M. Ali, Hanan Elamin Ibrahim, Ibrahim Ismail Mohammed Abu https://creativecommons.org/licenses/by/4.0
Irrigation water quality of Berqaber Reservoir and its implicationsfor functional food safety
Background: Irrigation water quality is a fundamental determinant of soil health, crop productivity, and the synthesis of health-promoting bioactive compounds in functional foods. This study evaluates the hydrochemical status of the Berqaber (Joghas) Reservoir and its inflowing rivers (Aghstev and Joghas) in the Tavush region of Armenia, a strategic water resource for regional agriculture, to assess their suitability for sustainable functional crop production. Objective: This study aims to evaluate the hydrochemical status of the Berqaber Reservoir and its inflowing rivers (Aghstev and Joghas) in northern Armenia, assess their suitability for irrigation using established water quality indices, and examine the implications of irrigation water quality for the safety, nutritional content, and bioactive compound accumulation in functional crops. Methods: Water samples were collected in April and July 2024. Analyses included physicochemical parameters, such as pH, total dissolved solids (TDS), and major ions: calcium (Ca²⁺), magnesium (Mg²⁺), sodium (Na⁺), bicarbonate (HCO₃⁻), and chloride (Cl⁻). Heavy metals analyzed included lead (Pb), copper (Cu), zinc (Zn), manganese (Mn), and nickel (Ni). Irrigation suitability indices were calculated: Sodium Adsorption Ratio (SAR), Magnesium Hazard (MH), and Stabler’s coefficient (k). To validate irrigation safety, nitrate ion (NO₃⁻) concentrations, heavy metal accumulation, and nutritional indicators (vitamin C and starch) were assessed in irrigated potatoes, tomatoes, and eggplants. Results: The irrigation waters exhibited a slightly alkaline reaction (pH 7.4–7.5) with low salinity (TDS 480–570 mg/L). The ionic composition was dominated by Ca²⁺, Mg²⁺, Na⁺, HCO₃⁻, and Cl⁻. SAR values (2.22–2.26) and Stabler’s coefficients (≈10) classified the water as satisfactory for irrigation with low sodicity risk (United States Salinity Laboratory (USSL C2–S1 category). MH values (48.78–49.46%) approached the 50% threshold associated with potential soil structural sensitivity. NO₃⁻ concentrations (12.4–13.0 mg/L) exceeded the Armenian regulatory limit of 10 mg/L (Class 3, Moderate Quality), yet nitrate and heavy metal concentrations in edible crop tissues remained well below Maximum Permissible Concentrations (MPC), and nutritional parameters were unaffected. Conclusion: The Berqaber Reservoir system provides irrigation water with low sodicity risk; however, borderline MH and elevated nitrate levels indicate moderate anthropogenic pressure. Despite this, nitrate and heavy metal concentrations in crops remain within permissible limits, ensuring their safety and functional quality. Effective institutional oversight and compliance with water quality regulations are essential to maintain long-term, sustainable, functional crop production. Novelty of the Study: This study is the first to integrate hydrochemical assessment of irrigation water with empirical validation of functional crop safety in the Tavush agroecosystem of northern Armenia. By linking irrigation water chemistry with crop nitrate accumulation, heavy metal transfer, and nutritional quality indicators, the research establishes a comprehensive “water-to-table” evaluation framework for sustainable functional food production in mountainous agricultural systems. Keywords: irrigation water, water quality, heavy metals, sodium adsorption ratio, nitrates, magnesium hazard, Berqaber Reservoir, functional foods, water regulation
Copyright (c) 2026 Meruzhan Galstyan, Gayane Melyan, Andreas Melikyan, Hovik Sayadyan, Inna Hakobjanyan, Valeri Aleksanyan, Kamo Khazaryan, Khachik Terteryan, Margarita Harutyunyan, Alina Tadevosyan, Arayik Vardanyan, Marine Hovhannisyan, Armen Haykyants https://creativecommons.org/licenses/by/4.0
Agrobiological characterization and variation of vitamin C and anthocyanins in Armenian eggplant landraces from the national eggplant collection
Background: The importance of our scientific studies on landrace forms of eggplant lies in the fact that for a wide circle of society, Armenian cuisine is distinguished by the abundance of the fruits of this plant. On farms across Armenia, one can find numerous ancient landrace varieties of this plant, distinguished by their unique qualities, organoleptic properties, and taste. Historical data show that the Armenian people have been cultivating ancient landrace forms of eggplant for approximately 350–400 years. Landraces, ancient varieties of eggplant, due to their excellent growth and fruiting properties, have spread across various soil and climatic conditions, and their fruits are used for fresh consumption, canning, drying, and the preparation of other products. They are rich in various biologically active substances. Objective: Study the content of vitamin C and anthocyanins in the fruits of locally valuable eggplant varieties. Methods: In our experiments, we used several genetic resources of the local valuable eggplant collection. The amounts of vitamin C and anthocyanins were determined by standard spectrophotometric methods. Results: Vitamin C in fresh eggplant fruits at the beginning of the harvest was 4.25 – 5.35 mg%, at the middle of the harvest – 6.25 – 7.35 mg%, at the end of the harvest – 6.15 – 7.85 mg%, and Anthocyanin at the beginning of the harvest was 3.25 – 6.32 (mass%), at the middle of the harvest – 6.63 – 7.18 (mass%), at the end of the harvest – 4.28 – 5.87 (mass%). Novelty and Innovative Announcements։ Our research was conducted for the first time and made it possible to obtain local, valuable forms of eggplant with high bioactive compounds for functional food. The novelty of the research lies in the fact that by crossing the best selected landraces with different eggplant varieties, we can create new varieties with high vitamin C and anthocyanin content. Conclusion: Among the valuable local landrace forms Yerevani bambak, Apagayi teghakan, Haykakan erkar, Haykakan sev, Teghakan sev, Teghakan khorovaci, Teghakan khaviari, Teghakan pahacoyi stood out for their high content of vitamin C and anthocyanin. These are valuable forms for breeding new eggplant varieties and hybrids used as functional foods. Keywords: Eggplant; Landraces; Vitamin C; Anthocyanins; Functional food; Armenia
Copyright (c) 2026 Pasquale Tripodi, Gohar Kirakosyan, Annalisa Cocozza, Marine Grigoryan, Gayane Shaboyan, Arus Zurabyan, Gayane Sahradyan, Arusyak Zhamharyan, Varduhi Vardanyan, Karine Sarikyan https://creativecommons.org/licenses/by/4.0
Fabrication of functional dairy drink using grapefruit peel extract and studying its health effects
Background: With increasing consumer demand for functional foods, this study developed and assessed a functional dairy drink fortified with grapefruit peel extract. The use of grapefruit peels will reduce pollution and promote the sustainable disposal of orange peels. Objective: This study aimed to determine the importance of functional dairy drinks with grapefruit peel extract in people's diets, as they contain important compounds that help reduce harmful reactive free radicals, which can lower the risk of oxidative stress. Reusing grapefruit peels will facilitate their sustainable disposal and mitigate pollution. Materials and methods: The experimental formulations incorporated grapefruit peel extract at five concentrations (2, 4, 6, 8, and 10 grams) into dairy drinks. Results: Sensory evaluation revealed superior acceptability for formulations containing 2, 4, 6, and 8 grams of extract, demonstrating successful integration of this bioactive ingredient without compromising consumer appeal. The functional significance of these fortified dairy drinks stems from the rich bioactive compound profile of grapefruit peels, which exhibit substantial antioxidant capacity. These compounds effectively reduce reactive oxygen species. In addition to their health benefits, this approach offers an environmentally sustainable solution for grapefruit processing waste, reducing the pollution associated with conventional disposal methods. Conclusion: This research establishes a viable pathway for developing commercially acceptable functional dairy products with enhanced health-promoting properties while simultaneously addressing food industry waste management challenges. Keywords: antioxidant capacity, anthocyanins, beta-pinene, dairy drink, free radicals, grapefruit peel, linoleic acid, mitigate pollution
Copyright (c) 2026 Qaswaa Yousif Jameel https://creativecommons.org/licenses/by/4.0
Low quality and presence of antibiotic residuals in raw milk sold in informal markets from Cañar, Azuay, and Loja-Ecuador
Background: Bovine milk is a dietary staple in Ecuador and a major source of income for smallholder farmers. However, milk distributed through informal markets often lacks adequate sanitary control and regulatory oversight, potentially compromising its physicochemical quality and safety. Objectives: This study aimed to evaluate the physicochemical quality, nutritional composition, somatic cell counts, and presence of antibiotic residues in raw bovine milk sold through informal markets in the southern Ecuadorian provinces of Azuay, Cañar, and Loja. Methods: A total of 358 raw milk samples were collected from informal retail points and analyzed for physicochemical parameters, nutritional composition, somatic cell counts, and antibiotic residues using standardized laboratory methods. Results were compared with Ecuadorian regulatory quality standards. Results: Overall, 96.09% of the samples failed to comply with national quality standards. The highest non-compliance rates were observed for lactose content (72.07%), titratable acidity (68.72%), pH (68.16%), and protein stability (43.3%), suggesting inadequate hygienic practices and probable bacterial contamination. Additionally, 29.89% of samples contained antibiotic residues above permissible limits, with sulfonamides and neomycin being the most frequently detected compounds. Novelty: This study provides comprehensive and up-to-date evidence on quality deficiencies and antibiotic contamination in raw milk sold through informal markets in southern Ecuador, a sector with limited systematic surveillance data. Conclusion: The high prevalence of physicochemical non-compliance and antibiotic residues indicates that most raw milk marketed informally in Azuay, Cañar, and Loja is unsuitable for human consumption. These findings highlight the urgent need to strengthen regulatory enforcement, improve hygienic practices at the production and distribution levels, and promote responsible antimicrobial use in dairy systems. Keywords: raw bovine milk; informal dairy markets; antibiotic residues; sulfonamides; neomycin; somatic cell count; physicochemical quality; Ecuador (Azuay, Cañar, Loja)
Copyright (c) 2026 Puga-Torres Byron, Aragón Eduardo, Martínez Evelyn Pamela, Ayala Valeria, Caiza María Belén, Luzón Michael, Maiza Marlon, Moncayo Génesis, Pilaguano Lizbeth, Sotomayor Patricia, Vaca Verónica, De la Torre David, Navarrete Hugo, Núñez Luis https://creativecommons.org/licenses/by/4.0
Functional Food Science in the era of artificial intelligence: The role of domain authority, structured validation, and responsible translation
The rapid expansion of artificial intelligence (AI) in nutrition and health research offers a powerful analytical tool; however, it also raises concerns when applied without a structured scientific framework or domain authority. Functional Food Science, as established and advanced by the Functional Food Center (FFC), represents a distinct discipline focused on the development of functional food products (FFP) with validated health benefits through bioactive compounds, measurable biomarkers, mechanistic pathways, clinical confirmation, and long-term population validation. As AI’s influence expands, it should be utilized as a supportive analytical tool, rather than a replacement for researchers. Here, we examine the appropriate role of AI in functional food science and propose a structured model that integrates AI as an analysis tool within the established FFC framework, ensuring that decision-making remains in the researchers’ hands. This article examines the appropriate role of AI in functional food science and proposes a structured model in which AI serves as a supportive analytical tool within the established FFC framework, rather than as an independent decision-making system. This article requires us to revisit the scientific foundations of functional food science. By contrasting the FFC development paradigm with the Japanese functional food model, which prioritizes pre-market evaluation over post-market epidemiological validation, we propose that AI’s role best aligns in post-market surveillance. In this role, AI can synthesize real-world data from electronic health records, wearable technologies, and population cohorts to confirm sustained efficacy, detect safety signals, and refine functional food formulations. When integrated into a closed-loop pipeline that extends beyond market release, AI improves evidence generation while maintaining mechanistic understanding, clinical rigor, and scientific accountability. Responsible application of AI in functional food science requires domain expertise, structured validation, and long-term population evidence. Embedded within the FFC framework, AI has the potential to strengthen scientific rigor, improve translational accuracy, and support scalable health outcomes for global populations. Novelty of the Study: This article introduces a conceptual framework positioning AI as an enabling technology within functional food science, with particular emphasis on AI-driven post-market epidemiological validation—a step historically underdeveloped in functional food systems. By explicitly integrating AI into the FFC’s structured development model, this work advances functional food science from a product-centered approach to a continuously validated health discipline. Keywords: Functional food science; artificial intelligence; bioactive compounds; post-market surveillance; epidemiological validation; Functional Food Center; health biomarkers
Copyright (c) 2026 Danik M. Martirosyan https://creativecommons.org/licenses/by/4.0
Sacha inchi oil suppresses hepatic triglyceride synthesis through inhibition of lipogenic gene expression in rats with high-fat and high-fructose intake
Background: Excessive dietary fat and fructose intake stimulate hepatic fatty acid production by enhancing the expression of lipogenesis-related genes, including sterol regulatory binding protein-1c (SREBP-1c), carbohydrate-responsive element-binding protein (ChREBP), acetyl-CoA carboxylase 1 (ACC1), fatty acid synthase (FAS), and diacylglycerol acyltransferase 2 (DGAT2). Polyunsaturated fatty acids (PUFAs) can suppress these genes, thereby attenuating hepatic triglyceride synthesis. Plukenetia volubilis L., commonly known as sacha inchi, is a notable source of PUFAs, and may therefore help prevent hepatic triglyceride accumulation. Objective: This study aimed to investigate the influence of sacha inchi oil on the expression of genes involved in hepatic triglyceride synthesis. Methods: Twenty-five 12-week-old male Wistar rats were distributed into five groups: (1) normal (N); (2) high-fat diet and fructose-containing drinking water (HFHF); and (3-5) HFHF supplemented with sacha inchi oil at doses of 0.13 g/day (S1), 0.26 g/day (S2), and 0.39 g/day (S3). Sacha inchi oil was administered orally for eight weeks. At the end of the study, hepatic triglyceride and DGAT2 levels were measured using enzymatic colorimetric and ELISA methods, respectively, while gene expression was analyzed using qPCR. Results: The HFHF group showed significantly higher hepatic triglyceride and DGAT2 levels, as well as ChREBP, ACC1, and FAS gene expression, compared with the normal and sacha inchi oil-supplemented groups (P < 0.05). Sacha inchi oil supplementation reduced the hepatic triglyceride and DGAT2 levels and suppressed the ChREBP, ACC1, and FAS gene expression, without affecting SREBP-1c and DGAT2 gene expression (P > 0.05). Novelty: This study provides additional insight into the effects of sacha inchi oil, a PUFAs-rich-oil, on the hepatic lipid metabolism. The present results suggest that this oil may help reduce the expression of key genes involved in triglyceride synthesis, including ChREBP, FAS, and ACC1, under high-fat and high-fructose conditions. These results complement existing literature and support its potential role as a functional food component for preventing hepatic triglyceride accumulation. Conclusion: These findings suggest that sacha inchi oil may prevent hepatic triglyceride accumulation by suppressing the expression of key genes involved in triglyceride synthesis. Keywords: high-fat diet, fructose, triglyceride synthesis, sacha inchi oil, PUFA
Copyright (c) 2026 Dianandha Septiana Rubi, Arta Farmawati, Sunarti https://creativecommons.org/licenses/by/4.0
St. John’s Wort (Hypericum perforatum L.) in Armenia: Bioactive composition, ecological distribution, and cultivation potential for functional food applications
Introduction: Hypericum perforatum L. (St. John’s wort) is a widely used medicinal and aromatic plant with significant pharmacological and nutraceutical potential. Its bioactive compounds, including hypericin, hyperforin, flavonoids, and phenolic acids, support antidepressant, antiviral, anti-inflammatory, and antioxidant activities. In Armenia, wild populations are distributed across diverse floristic zones and elevations, representing valuable genetic resources with functional food relevance. Objective: This study aimed to evaluate the ecological, morphological, and phytochemical variation of Armenian H. perforatum populations to identify high-value chemotypes suitable for pharmaceutical, ethnobotanical, and functional food applications. Materials and Methods: Field surveys were conducted between 2023 and 2025 across five Armenian regions (Gegharkunik, Shirak, Vayots Dzor, Lori, and Tavush). Population occurrence records were published by using iNaturalist app and distribution map was generated through QGIS program. Population density, plant height, stem number, and above-ground biomass were recorded using quadrat sampling. In situ phytochemical profiling was performed with TLC to estimate relative levels of hypericin, hyperforin, and flavonoids. Comparative analysis identified spatial patterns and high-value populations. Results: Substantial variation was observed across populations. The Jermuk population, located in a cool, moist forest-steppe, exhibited the highest density, biomass, and metabolite levels, making it optimal for pharmaceutical and functional food use. Hermon, located in a semi-arid meadow, showed moderate productivity and resilience, suitable for cultivation in diverse agro-ecological zones. Dragthik, a semi-arid steppe population, produced tall plants with moderate biomass and balanced metabolites, appropriate for general ethnobotanical use. Darpas, at the lowest elevation, displayed low density, height, and metabolite content, likely constrained by shading and vegetation structure. This study represents the first integrated ecological, morphological, and phytochemical assessment of Armenian Hypericum perforatum populations, identifying high-value chemotypes and demonstrating the practical utility of rapid field TLC for applied screening. Conclusion and Future Work: Water availability, more than temperature alone, limits productivity, with optimal moisture and moderate temperatures supporting higher biomass and secondary metabolite accumulation. Rapid field TLC proved effective for identifying high-value populations. These findings provide a scientific foundation for targeted conservation, sustainable harvesting, cultivation, and potential functional food applications. Future research should focus on quantitative phytochemical analysis, genotype–environment interactions, and optimized cultivation trials. Additionally, bioactivity-guided incorporation of H. perforatum L. metabolites into functional foods will help ensure standardization, efficacy, and long-term conservation. Keywords: Hypericum perforatum L.; Armenian populations; wild medicinal plants; high-value chemotypes; ecological distribution; bioactive compounds; TLC screening; functional food applications
Copyright (c) 2026 Armine Abrahamyan, Gayane Melyan, Meruzhan Galsyan, Margarita Harutyunyan, Diana Sumbulyan, Roza Karimyan, Armine Hambardzumyan, Armen Solomonyan, Aramayis Abrahamyan, Lilit Minasyan, Aghvan Sahakyan https://creativecommons.org/licenses/by/4.0
Methodology for testing the efficacy of functional botanical ingredients for support of stem cell surveillance and mitochondrial resilience. A preliminary randomized, double-blind, placebo-controlled, acute clinical proof-of-concept trial
Background: Natural compounds are increasingly recognized for their ability to support regenerative health and counteract age-related decline through modulation of stem cell activity and mitochondrial function. Objective: This clinical proof-of-concept study evaluated the acute effects of four functional ingredients – Ginseng extract (from Panax ginseng), Olive extract (from Olea europaea), Chaga mushroom extract (from Inonotus Obliquus), and potassium hydrogen glucarate – using methods to document rapid changes in stem cells numbers and mitochondrial resilience in healthy adults. Methods: Using a randomized, double-blind, placebo-controlled, cross-over design, four healthy participants were enrolled following IRB-approved informed consent and consumed each ingredient or placebo on five separate days at least one week apart. Each participant was scheduled at the same time of the morning for all visits to minimize circadian influences. Results from the visit where placebo was consumed allowed data collection on that person’s normal circadian changes at that time, so this could be accounted for in the data analysis. Blood samples were collected at baseline, 1, 2, and 3 hours post-consumption. Stem cell numbers were quantified by flow cytometry. Mitochondrial volume and membrane potential were assessed ex vivo under oxidative and inflammatory stress using reporter dyes and flow cytometry. Results: All ingredients induced rapid, ingredient-specific mobilization of distinct stem cell types, with Chaga extract and Olive extract demonstrated robust effects across multiple stem cell types. All functional ingredients increased circulating pluripotential stem cells at 1 hour by at least 10% above levels observed after placebo consumption. Chaga intake resulted in an average 36% increase in endothelial stem cells compared to placebo. All ingredients modulated stress-induced changes in mitochondrial volume and membrane potential, with Ginseng extract and Olive extract showing particularly pronounced effects on mitochondrial adaptability. Novelty of the Study: This proof-of-concept clinical study presents novel evidence of acute biological effects following consumption of functional food extracts, with measureable changes in stem cell surveillance and mitochondrial stress responses observed as early as 1 hour after a single dose compared to placebo. Conclusion: These preliminary findings demonstrate rapid bioactivity of the tested functional ingredients in modulating regenerative and stress-response pathways, supporting their potential as early-phase interventions for promoting cellular resilience. The results further support the use of assessing mitochondrial resilience ex vivo as part of clinical evaluation of acute effects of functional ingredients. Keywords: Cellular resilience; Chaga mushroom; flow cytometry; mitochondrial volume; mito-chondrial membrane potential, olive extract; oxidative stress; Panax ginseng; polyphenols; pluripotential; potassium glucarate; progenitor; stem cell mobilization; stress response.
Copyright (c) 2026 Gitte S. Jensen, Krista Sanchez, Dina Cruickshank, Christine Fields https://creativecommons.org/licenses/by/4.0
Improving teff sourdough bread quality through Lactobacillus plantarum fermentation
Background: Sourdough fermentation involving yeasts and lactic acid bacteria (LAB) enhances dough rheology, texture, and sensory quality. Lactobacillus plantarum, known for its acidification capacity and metabolic versatility, has shown potential to improve the structure of gluten-free bread. Teff (Eragrostis tef), despite its nutritional richness, presents technological challenges due to its lack of gluten. Objective: To evaluate the influence of Lactobacillus plantarum on the fermentation performance and bread quality of teff dough. Novelty: This study provides the first comprehensive rheofermentometer-based evaluation of L. plantarum in teff sourdough, demonstrating quantitative improvements in gas production, dough development, and crumb structure. Methods: Teff doughs were prepared with and without L. plantarum B4 sourdough. Fermentation behavior was assessed using a Rheofermentometer F3 (Chopin, France). Viscosity was measured with a Visco Basic Plus rotational viscometer (Fungilab, Spain). Crumb texture was evaluated using a Structurometer ST-2. All analyses were conducted in triplicate. Results: Incorporation of L. plantarum B4 significantly increased total gas production (872 mL vs. 65 mL) and maximum gas height (47.9 mm vs. 7.5 mm), while shortening dough development time (2 h 3 min vs. 3 h). Crumb analysis revealed higher total and plastic deformation, indicating a softer, more desirable crumb. Conclusion: Lactobacillus plantarum B4 markedly improved teff dough fermentation dynamics and bread quality, supporting its use as a functional microbial ingredient in the development of gluten-free bread. Keywords: Lactobacillus plantarum B4, teff flour, sourdough bread, dough fermentation, gas retention, crumb texture, gluten-free bread
Copyright (c) 2025 Getnet Awoke Yimer, Nadezhda Barakova, Polina Gunkova, Mark Shamtsyan, Aleksandra Dozortseva, Vladimir Sadovoy, Elena Kiprushkina, Tamara Arseneva, Monika Ibrahim https://creativecommons.org/licenses/by/4.0
Production of Iraqi bread by replacing wheat flour with chickpea flour and its effect on rheological and sensory properties
Background: Weak flour is one of the undesirable factors in determining the suitability of wheat flour for bread making; therefore, various additives are used to improve the properties, stability, and strength of the dough. Objective: Iraqi bread has been produced and enriched with chickpea flour, which helps in some cases of intestinal disorders and gluten sensitivity. The aim of this study was to determine the quality and consumer acceptance of the final product prepared with different substitution ratios. Two types of bread were produced: pure wheat bread without additives (T1 treatment) and wheat bread enriched with chickpea flour, at rates of 15%, 30%, and 45% (T2, T3, and T4 treatments, respectively). Results: The results showed that chickpea flour significantly affected most quality indicators. The chemical analysis showed that increases in protein and ash percentages in T4 amounted to 14.45% and 3.93%, respectively. Treatment T1 was characterized by high levels of moisture, wet gluten, and dry gluten amounted to 14.07%, 33.51% and 11.18%, respectively. Concerning rheological tests of the treatments under study, it was shown that T1 was superior to other treatments with an average of (71.70%), while T4 achieved the lowest value of (64.70%) in water absorbency. For arrival time in farinograph results, T1 recorded the highest value amounted to (2.61 minutes), While T4 recorded the lowest value (2.08 minutes). Novelty: This research showed that using some natural ingredients such as protein-rich chickpea flour with wheat flour improves the texture of the dough. The addition of chickpea flour improves the quality and nutritional value of wheat flour. Chickpea flour can be used as a substitute to improve dough properties. Use of composite flour technology will contribute to reducing food insecurity because chickpeas are cheap and widely available in our country. Conclusion: From this study, it can be concluded that wheat bread enriched with chickpea flour produced good quality products. According to the above, it is recommended to add chickpea flour at a rate between 15% and 30% to enhance nutritional value in bread without impact on its sensory qualities. Keywords: Iraqi bread, chickpea flour, rheological properties, Enhancing nutritional value.
Copyright (c) 2026 Noor Jumhaa Fadhil, Saad Ibrahim Yousif, Ghenaa Hamid Abdulkreem, Sara Thamer Hadi https://creativecommons.org/licenses/by/4.0
Pharmacokinetic studies of commercially available curcumin formulations in healthy humans: A systematic comparison with novel highly bioavailable curcuRouge® formulation
Curcumin has been widely studied for its therapeutic potential, but its clinical efficacy is limited by poor bioavailability. Various strategies have been developed to enhance curcumin absorption. This systematic review evaluated the pharmacokinetic performance of commercially available absorption-enhanced curcumin formulations by comparing their AUC0-t and Cmax values, normalized per milligram of curcumin, against unformulated standard extracts. Among the formulations analyzed, curcuRouge®, an amorphous curcumin formulation, demonstrated the highest absorption (AUC0-t: 17.23 ng/mL·h) and peak concentration (Cmax: 5.47 ng/mL), significantly outperforming others (P < 0.05). CurQfen® (9.86 ng/mL·h) and NovaSol® (10.91 ng/mL·h) showed similar but lower absorption than curcuRouge®. Relative to unformulated curcumin, curcuRouge® showed a 162.7-fold increase in bioavailability, making it approximately 1.7 and 1.6 times more bioavailable than NovaSol® and CurQfen®, respectively. In terms of Cmax, curcuRouge® was 182.0-fold higher than NovaSol® (96.5-fold) and CurQfen® (116.5-fold), indicating it is 1.9 and 1.6 times more absorbable, respectively. These findings suggest that curcuRouge® represents a significant advancement in curcumin delivery with its amorphous structure and enhanced dissolution rate. This analysis offers a robust comparative framework for evaluating bioavailability in commercial curcumin formulations and highlights curcuRouge® as a promising option for improved therapeutic efficacy. Highlights: Curcumin’s therapeutic use is limited due to poor bioavailability. Study compares the pharmacokinetics of absorption-enhanced curcumin formulations. Amorphous structure promotes curcuRouge® stability, solubility and absorption efficiency. curcuRouge® showed excellent bioavailability than other curcumin formulations at modest doses. Keywords: curcumin; Curcuminoids; amorphous; curcuRouge®, human, pharmacokinetics, bioavailability.
Copyright (c) 2025 Mahendra Parkash Kapoor, Tadashi Hashimoto, Yasuhiro Katsuura, Hiroki Aoyama, Kanako Tanigaki, Atsuhiro Kishimoto https://creativecommons.org/licenses/by/4.0
The potential of corn oil cake hydrolysate application as a substrate for Saccharomyces cerevisiae cultivation
Background: The yeast Saccharomyces cerevisiae is a source of biologically active substances, which can be used in the development of functional food products. This drives the search for inexpensive, nutrient-rich substrates for the cultivation of this yeast. Such substrates can be based on agricultural by-products such as corn oil cake (COC). It is of particular interest due to its chemical composition, including high protein content (up to 25%), lipids (up to 16%), and carbohydrates (up to 42%). Objective: This study aimed to evaluate the potential of using COC as a raw material for producing a substrate for the S. cerevisiae cultivation. Methods: During the study, the chemical composition of COC was investigated by the AOAC methods. Enzymatic hydrolysis of COC was performed at a mash ratio of 1:10; at a temperature of 75°C for the first four hours and 60°C for the following four hours; and stirring at 500 rpm. After the completion of enzymatic hydrolysis, the hydrolysate was separated using a hydraulic press. Batch cultivation of S. cerevisiae L1 was performed at an initial concentration of dissolved solids of 6%, a temperature of 28 °C, for 24 hours. Results: The COC had the following chemical composition: moisture – 4.74 ± 0.01 %; crude protein – 22.87 ± 0.58 % on a dry matter (DM) basis; lipids – 14.99 ± 0.47 % on a DM basis; crude fiber – 9.9 ± 1.4 % on a DM basis; and ash – 3.52 ± 0.51% on a DM basis. It has been shown that enzymatic hydrolysis of COC provides a dissolved solids (DS) yield of 46.24 ± 3.46% according to the mode proposed in this study. The use of COC hydrolysate as an additive to malt wort increased the efficiency of the cultivation process. Thus, at a COC hydrolysate concentration of 25% in the substrate composition, an increase in the growth coefficient and biomass yield was observed by 10.0 and 4.21%, respectively. Conclusion: As a result of the work, it was demonstrated that the COC hydrolysate can be used as a substrate for the cultivation of S. cerevisiae. At the same time, when COC hydrolysate is used as an additive to malt wort, the efficiency of the S. cerevisiae cultivation process can be increased. Keywords: corn oil cake, enzymatic hydrolysis, yeast cultivation, Saccharomyces cerevisiae
Copyright (c) 2026 Vladimir Naumkin, Ekaterina Zasukhina, Tatiana Meledina, Dmitrii Manshin https://creativecommons.org/licenses/by/4.0
The effect of amino acids and fulvic acids on the growth, yield, and quality of apple varieties in the conditions of the Republic of Armenia
Background: Apples are widely recognized as a source of bioactive compounds, including polyphenols, flavonoids, dietary fiber, and antioxidant constituents that support cardiometabolic and metabolic health. Agricultural practices, environmental conditions, and nutrient management strategies can significantly influence the accumulation of these health-promoting compounds. Intensive orchard systems, particularly in foothill zones, offer a promising opportunity to enhance both yield and the functional quality of fruit. Objective: This study aimed to evaluate how high-intensity orchard management practices—including foliar nutrition with macro- and microelements, phytohormones, and fruit load normalization—affect the growth, yield, and functional quality indicators of Gala Schnico Red and Red Velox apple varieties cultivated in the foothill zone of Armenia. A secondary objective was to assess how these practices contribute to the nutritional and bioactive compound profile of apples within a functional food framework. Methods: Tree growth, phenological stages, yield, and fruiting capacity were assessed according to I.V. Michurin’s methodology. Experiments were conducted in three replications, with 5–10 trees per replication. Standard entomological and phytopathological methods were used for pest and disease monitoring. Fruit samples were analyzed for dry matter, total carbohydrate content (Bertrand method), and quality grading. Orchard treatments included foliar applications of Promalin + Tekamin Max, macro- and micronutrient sprays, pruning, flower and fruit normalization, soil mulching, and application of organic and mineral fertilizers. Data were statistically evaluated using dispersion analysis. Results: Foliar nutrition combined with fruit load regulation significantly improved yield structure, fruit size uniformity, and biochemical markers relevant to nutritional and functional quality, including increased dry matter and carbohydrate accumulation. Orchard management practices also contributed to improved classification of harvested fruit into higher product grades, with only 1.5% falling outside regulatory standards. These findings suggest that intensification practices may positively influence factors associated with bioactive compound concentration and functional value. Novelty: This study is the first to evaluate the growth dynamics, yield performance, and functional-quality indicators of Gala Schnico Red and Red Velox apple varieties cultivated under intensive orchard conditions in the foothill zone of Armenia (1000–1600 m). The work integrates modern horticultural intensification practices with functional food science by linking orchard management strategies to nutritional and bioactive-related quality parameters. These findings provide region-specific evidence supporting the development of apples as functionally enhanced agricultural products. Conclusions: In intensive two-year orchards, high-quality and selective apple harvests can be achieved through foliar feeding with macro- and microelements, application of Promalin + Tekamin Max, and precise fruit load normalization (two flowers per fruiting branch; 15–20 fruits per two-year-old tree). These optimized horticultural practices not only enhance yield and quality but may also support the development of apples with improved nutritional and functional properties, contributing to their positioning as evidence-based functional foods. Keywords: intensive orchard system, bioactive compounds, nutritional quality, foliar nutrition, phytohormones, fruit load normalization, functional food potential
Copyright (c) 2026 Gagik Santrosyan, Garush Samvelyan, Arman Yeremyan, Qristina Amiryan, Margarit Ghazaryan, Armine Manvelyan, Aramais Muradyan, Mikayel Santrosyan, Clara Mitchell, Danik Martirosyan, Gayane Gabrielyan https://creativecommons.org/licenses/by/4.0
Nasturtium (Tropaeolum majus L.) sub-chronic consumption modulates oxidative stress biomarker response in prediabetic subjects: A pilot study
Background: Nasturtium (Tropaeolum majus L.), an edible flower originating from the Andean region of South America, is rich in phenolic compounds derived from quinic acid, flavonoids, glucosinolates (GLS), and their secondary metabolites, isothiocyanates (ITCs), which possess antioxidant and anti-inflammatory effects. Objective: This study evaluated the impact of sub-chronic consumption of a freeze-dried nasturtium leaves drink on inflammatory and antioxidant biomarkers in individuals diagnosed with prediabetes. Methods: In this randomized, crossover trial, 10 prediabetic adults (aged 25-70 years) received either nasturtium (NT) or placebo (PLC) for 4 weeks, then crossed over to the other treatment for another 4 weeks. Blood samples before and after each treatment were analyzed for gene expression related to inflammation and antioxidant response, and total antioxidant capacity (TAC) was measured using ORAC and ABTS assays, along with oxidized LDL (ox-LDL) levels. Results: Weekly consumption of 15 g NT for four weeks significantly increased TAC by 21% (ORAC) and 10% (ABTS), and reduced ox-LDL by 13%. No changes in gene expression were observed. Novelty of the Study: This study is the first to demonstrate that consuming nasturtium specifically increases TAC and decreases ox-LDL in prediabetic patients. The results underscore the antioxidant potential of nasturtium as a functional food or nutraceutical to reduce oxidative stress-driven progression toward type 2 diabetes. Conclusions: Nasturtium intake enhances antioxidant capacity and may help reduce oxidative stress associated with the development of type 2 diabetes. Further research is needed to confirm its role in T2D prevention. Trial registration: NCT05346978, dated 23 April 2022. Keywords: Pre-diabetes, Tropaeolum majus L., Glucotropaeolin, BITC, Total antioxidant capacity, ox-LDL
Copyright (c) 2025 Yudy V. Barrantes-Martínez, Andrés Felipe Aristizábal-Pachón, Diego Ballesteros-Vivas, Martha Liévano, Eliana-Yissel Aguilera-Angel, Melanie Wiesner-Reinhold, Álvaro J. Ruiz, Valentina Guzmán-Pérez https://creativecommons.org/licenses/by/4.0
Sustainable fertilization strategies for climate-resilient vegetable production: Optimizing yield, nutritional quality, and mitigating nitrate risks in the Lake Sevan basin
Background: Climate change challenges vegetable production by altering yield potential and nutrient dynamics, affecting food security and functional quality. Potatoes, table beet, and white cabbage are key dietary staples rich in bioactive compounds. Therefore, developing ecologically sustainable cultivation practices is essential for public health and food safety. Objective: This study evaluated the effects of six fertilization systems on yield, nitrate accumulation, and post-harvest nitrate reduction in potatoes, table beet, and white cabbage cultivated in Armenia’s Lake Sevan basin. Materials and Methods: Field experiments were conducted from 2020 to 2022 in the Martuni district on floodplain soils using a randomized complete block design (n = 3). Treatments included: (1) Control (no fertilizer), (2) N₁₆₀P₁₆₀K₁₆₀, (3) Manure (35 t ha⁻¹), (4) Biohumus (8 t ha⁻¹), (5) Manure (25 t ha⁻¹) + N₅₀P₅₀K₅₀, and (6) Biohumus (6 t ha⁻¹) + N₃₅P₃₅K₄₀. Yields were expressed as centners per hectare (c ha⁻¹), and nitrate contents were compared with maximum permissible concentrations (MPC). Post-harvest treatments—including controlled storage (10 °C, 50% RH), washing, peeling, and boiling—were assessed for nitrate reduction. Statistical analyses were performed using ANOVA, and data were expressed as mean ± SD (n = 3). Significance was determined using the LSD test at p < 0.05. Results: The highest yields were obtained under Biohumus (8 t ha⁻¹) and Biohumus + N₃₅P₃₅K₄₀, reaching 420–440 c ha⁻¹ in potatoes, 230–240 c ha⁻¹ in table beet, and 500–520 c ha⁻¹ in cabbage, while nitrate levels remained within MPC limits. Excessive nitrogen from Manure (35 t ha⁻¹) or N₁₆₀P₁₆₀K₁₆₀ led to nitrate accumulation beyond safe thresholds. Controlled storage and processing reduced nitrate content by 30–60%, with the most pronounced decline observed after boiling. Biohumus-based fertilization also increased dry matter (DM), starch, Total sugar, and Vitamin C in all crops, enhancing both yield and functional quality. Conclusion: Integrated fertilization with Biohumus—alone or with reduced mineral fertilizer—achieves high yields, safe nitrate levels, and improved nutritional quality of potatoes, table beet, and white cabbage. Combined with post-harvest treatments, this holistic approach ensures food safety, maximizes functional quality, and provides a sustainable protocol linking field practices to public health outcomes. Keywords: integrated fertilization, biohumus, nitrate mitigation, functional quality, post-harvest reduction, food safety, potato, table beet, white cabbage
Copyright (c) 2025 Meruzhan Galstyan, Gayane Melyan, Andreas Melikyan, Gayane Avagyan, Tatevik Aloyan, Beyayna Vahramians Khosravizad, Hamlet Martirosyan, Marine Markosyan, Anzhela Mkrtchyan, Anush Hambarzumyan, Arayik Vardanyan https://creativecommons.org/licenses/by/4.0
Agro-radioecological and phytochemical characteristics ofEleutherococcus senticosus under different cultivation methodsand environmental conditions of Armenia
Background: Eleutherococcus senticosus (ES) (Rupr. and Maxim.) is a perennial medicinal plant widely used in traditional Eastern medicine. It is valued for its adaptogenic, immunomodulatory, and antioxidant properties, attributed to its rich content of bioactive secondary metabolites, including phenols and flavonoids. Due to increasing global demand for plant-based therapeutics and dietary supplements, the cultivation of ES has garnered significant interest. ES has traditionally been grown in forested or agricultural soils, primarily in East Asia and parts of Russia. However, nontraditional methods such as hydroponics are now being explored as sustainable alternatives for producing high-quality medicinal raw materials under controlled conditions. Assessing the phytochemical composition and environmental safety- particularly the accumulation of heavy metals (HM) and radionuclides (RN) is important to ensuring the quality and safety of raw materials used for functional foods and medicines, and must meet the norms established by the WHO. Objective: To evaluate the impact of traditional and hydroponic cultivation methods and different environmental conditions on the content of flavonoids, phenolic acids, HM (As, Cd, Pb, Cu, Zn, Sn), and gross β-radioactivity in the plant raw materials of ES. Methods: The experiments were conducted in two radioecological zones of Armenia: in the Institute of Hydroponics Problems (IHP) in Ararat Valley and the Dilijan Forest Experimental Station (DFES), located 30 km and 90 km from the Armenian Nuclear Power Plant (ANPP), respectively. Phenolic compounds were analyzed using High-Performance Liquid Chromatography (HPLC), gross β-radioactivity was measured with a UMF-1500 radiometer, and HM concentrations were determined by inductively coupled plasma mass spectrometry. Results: ES grown in Ararat Valley (hydroponically and in soil) had 1.8 and 2.7 times higher chlorogenic acid and rutin content, respectively, compared to DFES soil-grown plants. However, the level of ferulic acid was lower in hydroponic plants - 1.1 times and in soil-grown (IHP) plants - 1.3 times, compared to DFES. Quercetin content remained relatively unchanged regardless of cultivation methods and agroecological conditions. Among the HM we have studied, the most toxic from a health perspective are Pb, As, and Cd. However, Cu and Zn are essential bio metals and are incorporated into the hydroponic nutrient solution recommended by Davtyan. The content of HM in plants grown hydroponically was arranged in the following descending order: Zn>Cu>Pb>Sn>As>Cd; in plants grown in IHP soil: Cu>Zn>Pb>As>Sn>Cd, and in plants grown in DFES soil: Cu>Pb>Zn>As>Sn>Cd. HM levels in IHP soil-grown plants were 1.7 times higher than those in DFES, while hydroponic cultivation reduced HM accumulation by 1.1 times. Zn content in hydroponic plants was 1.7 times higher than in IHP soil-grown plants and 7.2 times higher than in DFES soil-grown plants. HM concentrations meet the WHO norm. The various parts of the ES form the following descending order according to the level of the gross β-radioactivity: fruit > leaf > stem > root, with all values below the WHO safety threshold (< 1.0 Bq g-1), confirming radioecological safety of the obtained plant raw material. Novelty: For the first time in Armenia, the accumulation of HM in ES plant raw material grown in hydroponic and soil conditions in various radioecological zones was investigated. Conclusion: Regardless of cultivation method or environmental conditions, ES leaves meet WHO safety standards for HM content and gross β-radioactivity, confirming their suitability as an ingredient in functional foods and dietary supplements. Keywords: hydroponics, soil, chlorogenic acid, ferulic acid, rutin, heavy metals, gross β-radioactivity, radioecological safety.
Copyright (c) 2025 Anush Vardanyan, Stepan Mairapetya, Mahsa Daryadar, Anna Tadevosyan, Armenuhi Asatryan, Laura Ghalachyan https://creativecommons.org/licenses/by/4.0
Fighting infections with non-proteinogenic amino acids – biphenyl derivatives
Background: The emergence of multidrug-resistant (MDR) bacterial pathogens is a global problem for medicine despite the vast number of available antimicrobials. Novel effective antimicrobials and various approaches are required to overcome this challenge. The non-proteinogenic amino acids and biphenyl-containing compounds are widely used in drug design. The incorporation of the biphenyl group into amino acid side chains appears to be a promising approach for developing effective antimicrobials. Bacterial extracellular proteases are virulent factors that can be detrimental, destroying host tissue and compromising the immune system during infection. The treatment of infectious diseases with protease inhibitors, in combination with antibiotics, has shown promising results. Objective: To reveal the effective antimicrobial compounds, the influence of biphenyl-containing amino acids on the growth of antibiotic-resistant bacteria, and the activity of bacterial proteases involved in the progression of infections were studied. Methods: Susceptibility of the strains was assessed by serial dilutions in the presence of the studied compound in a broth at final concentrations ranging from 0.005 mM to 0.5 mM. The optical density of bacterial cultures was measured. The MIC was determined as the lowest concentration of the compound that prevented visible bacterial growth after incubation. Proteinase activity was measured by the method of free amino groups determined by the OPA reagent. Results: The non-proteinogenic amino acids containing biphenyl groups in the side chain were tested on their ability to inhibit the growth of antibiotic-resistant P. aeruginosa 80 (clinical isolate), K.pneumonia 63 (clinical isolate), E.coli ESBL 64 (clinical isolate), S.maltophilia MDC 9288, S. aureus MDC 5233 strains, and bacterial protease activities. According to the results obtained, (S)-3-([1,1'-biphenyl]-4-yl)-2-aminopropanoic acid and (S)-3-([1,1':4',1''-terphenyl]-4-yl)-2-aminopropanoic acid demonstrate antibacterial activity against Gram-negative Enterobacteriaceae strains and Gram-positive S. aureus MDC 5233 strain with MIC values ranging from ≤ 0.5mg/L to 14.4 mg/l. The non-proteinogenic amino acid (S)-3-([1,1':4',1''-terphenyl]-4-yl)-2-aminopropanoic acid inhibits proteinase K activity. Conclusions: This study demonstrated that (S)-3-([1,1'-biphenyl]-4-yl)-2-aminopropanoic acid and (S)-3-([1,1':4',1''-terphenyl]-4-yl)-2-aminopropanoic acid showed a high level of antibacterial activity against Gram-negative Enterobacteriaceae strains and Gram-positive S. aureus MDC 5233 strain. Thus, these non-proteinogenic amino acids can be considered novel, promising antimicrobials and recommended for the treatment of infections. Novel inhibitor of Proteinase K and collagenase activity - (S)-3-([1,1':4',1''-terphenyl]-4-yl)-2-aminopropanoic acid was revealed. Novelty: Novel non-proteinogenic amino acids – biphenyl derivatives possessing antibacterial activity towards antibiotic-resistant strains have been revealed in this study. According to the results obtained, (S)-3-([1,1':4',1''-terphenyl]-4-yl)-2-aminopropanoic acid is a novel inhibitor of proteinase K and clostridial collagenase. Keywords: multi-drug resistance, biphenyl derivatives, antimicrobials, virulence factors, protease inhibitors.
Copyright (c) 2025 Nelli Hovhannisyan, Gohar Oganezova, Nelli Avetisyan, Melanya Ghazaryan, Luiza Karapetyan, Armen Sargsyan, Zorayr Mardiyan, Silva Gabrielyan, Olga Davtyan, Tamara Davidyan, Anahit Hovhannisyan https://creativecommons.org/licenses/by/4.0
Mountain ash (sorbus aucuparia): from forest to functional food with bioactive health benefits
Sorbus aucuparia L. (Rowan or Mountain Ash) is a deciduous tree of the Rosaceae family with considerable dendrological importance and emerging pharmacological and nutritional value. This review provides an integrated overview of its botanical characteristics, phytochemical composition, and biological activities, highlighting its potential in functional foods and natural therapeutics. The species is rich in diverse bioactive constituents, including polyphenols (flavonoids, phenolic acids, and tannins), triterpenoids, carotenoids, vitamins, organic acids, and essential minerals. These compounds contribute to its pronounced antioxidant, anti-inflammatory, analgesic, antimicrobial, and cytoprotective properties. Antioxidant activity is largely attributed to chlorogenic and neochlorogenic acids, rutin, catechin, and vitamin C, which effectively scavenge free radicals and protect biomolecules from oxidative damage. The anti-inflammatory effects are mediated through inhibition of COX/LOX pathways and protein denaturation, while analgesic potential involves the modulation of oxidative stress and prostaglandin synthesis. Additionally, S. aucuparia extracts exhibit cardioprotective, hepatoprotective, and antidiabetic activities, supporting their application in chronic disease prevention. Seasonal variation and extraction methods significantly influence bioactive compound yield, with early summer identified as optimal for leaf and fruit harvesting. From a dendrological perspective, S. aucuparia is an ecologically resilient species with high adaptive capacity, contributing to forest regeneration and soil stabilization. Integrating dendrological, phytochemical, and functional perspectives, this review underscores S. aucuparia as a multifunctional species of ecological, pharmacological, and biotechnological significance, offering promising prospects for sustainable forestry, nutraceutical production, and functional food innovation. Keywords: Sorbus aucuparia; rowan; dendrology; polyphenols; functional food; antioxidant; bioactive compounds.
Copyright (c) 2026 Areg Karapetyan, Zhanna Fafuryan, Ivan Gabrielyan https://creativecommons.org/licenses/by/4.0
Artificial fragrances and semisynthetic perfumes: The hidden health risks
Both synthetic and natural fragrances have wide applications in personal care and household products. Their roles are to enhance the olfactory appeal and mask unpleasant odors. Some fragrances are even used in aromatherapy. However, large components of these fragrances include pheromones and volatile organic compounds (VOC), among other compounds. These have a wide range of side effects and could be dangerous to health with long-term use. They may even impact indoor plants. Thus, long-term, repeated exposure to these fragrances in indoor environments, including workplaces, may result in respiratory symptoms, skin irritation, headaches, a weakened immune system, asthma attacks, cardiovascular diseases, hormonal problems, infertility, and neurological and behavioral disorders. This review aims to highlight the biological effects of odor-causing VOC, particularly semisynthetic and synthetic fragrances of personal care and household products, which may impair indoor air quality and negatively impact human health. This review also synthesizes recent evidence on endocrine-active constituents in artificial and semisynthetic fragrances, car and indoor air fragrances, air fresheners, etc. highlighting underrecognized exposure pathways, plausible hormonal-disruption mechanisms, and emerging health risks across consumer settings the critical trigger for the occurrence of some acute and chronical pathologies or the aggravation of the existing ones. Moreover, the presented information links support targeted research on bioactive profiling, consumer exposure reduction, and translational guidance for safer product design, aligning with the Functional Food Science scope and priorities for future investigations. Keywords: synthetic fragrances, semisynthetic aromatic compounds, chronic diseases, endocrine active compounds, hormone disorders
Copyright (c) 2025 Bella Babayan, Tigran Yesayan, Marina Melkumyan, Gagik Mikaelyan, Samvel Bagdasaryan, Silviana Elbakyan, Anzhelika Avanesyan, Alexander Yesayan, Garegin Sevoyan https://creativecommons.org/licenses/by/4.0
Proposed key performance indicator-based monitoring framework for agricultural innovation: Armenia's institutional model
Background: The absence of a monitoring system for agricultural innovation technologies in Armenia impedes state support, policy effectiveness, and innovation control. This article presents an outline for a monitoring system focused on developing evaluation methods and key performance indicators (KPIs). Methods: The research establishes methodological foundations for assessing the implementation levels, outcomes, and systemic impacts of innovative technologies through a comprehensive literature review (January 2015–September 2025) across Scopus, Web of Science, PubMed, Google Scholar, and FFHDJ.com, combined with field surveys across Armenian agricultural regions. Results: The cluster approach ensures effective collaboration between the state, the private sector, and science, and education structures. Implementing the KPI system enables measuring the impact of innovation on agricultural enterprises' efficiency and competitiveness, while improving the targeting of state support. This comprehensive approach addresses the critical gap in Armenia's agricultural innovation monitoring by providing structural evaluation mechanisms. Conclusion: Additionally, the framework incorporates functional food production as an emerging innovation direction, recognizing its potential for value addition and market competitiveness enhancement in Armenia's agricultural sector. Novelty: This work closes a critical governance gap by providing actionable, Armenia-tailored indicators to monitor agricultural innovation in real time. Incorporating functional food production within the KPI set creates a new route for value addition and market competitiveness, directly linking state support to measurable results. Novel KPI-driven Monitoring Framework for Armenia's Agricultural Innovation: The framework integrates a Cluster-Based Institutional Model with multi-tier KPIs, explicitly incorporating Functional Food Production to unify technological, economic, and health-oriented tracking. This enables evidence-based policy adjustment and enhances farm competitiveness. Keywords: Agricultural innovation; monitoring system; key performance indicators (KPI); innovation governance; functional food; Armenia․
Copyright (c) 2025 Ashot Voskanyan, Karine Mnacakanyan, Karine Malkhasyan, Margo Ghazaryan https://creativecommons.org/licenses/by/4.0
Study of the agrobiological characterization and dynamics of vitamin C and anthocyanins in the landraces from the National Sweet Pepper Collection of Armenia
Background: Sweet pepper is cultivated in almost all countries of the world, in open and protected soils. In the Republic of Armenia, landrace forms of sweet pepper have been cultivated for more than 100 years. The fruits of local landrace forms of sweet pepper are used for fresh consumption, canning, drying (paprika) and are rich in various vitamins, mineral salts, micro and macroelements, carbohydrates, organic acids, pectin substances, and antioxidant properties. Objective: We have researched dynamics of vitamin C and anthocyanins content in their fresh and dried (in the form of paprika) fruits in the landraces Sweet Pepper. Methods: The experimental work of the research, the climatic conditions of the field, and the methods of biochemical and statistical analysis․ Results: Results of the dynamics of vitamin C accumulation in sweet pepper fruits at the beginning of the fruit harvest stage - at the time of technical ripeness- 75,25 – 87,35 mg%, at the stage of mass fruit harvest stage - at the time of technical ripeness –92,65 – 125,45 mg%, at the end of the fruit harvest stage - at the time of technical ripeness- 81,25 – 93,85 mg%․ The results of the anthocyanin content In biologically ripe fresh fruits of sweet pepper, at the beginning of the fruit harvest stage - at the time of biological ripeness– 0,62 – 0,85 (mass%), at the stage of mass fruit harvest stage - at the time of biological ripeness– 0,81 – 0,98 (mass%), at the end of the fruit harvest stage - at the time of biological ripeness – 0,71 – 0,89 (mass%). The following Sweet Pepper landraces provided the best results in content of vitamin C and anthocyanins: Bulgarakan, Salatayin, Pahacoyi, Urcadzori teghakan, Vardanasheni teghakan. Conclusion: Several genetic resources of from the the landraces Sweet Pepper collection such as Bulgarakan, Salatayin, Pahacoyi, Urcadzori teghakan, Vardanasheni teghakan with a high content of bioactive compounds studied. Selected landraces can be used in breeding programs and used to prepare new functional food recipes to address human health problems. Keywords: sweet pepper, landraces, vitamin C, anthocyanins.
Copyright (c) 2025 Karine Sarikyan, Pasquale Tripodi, Gohar Kirakosyan, Marine Grigoryan, Varduhi Vardanyan, Arus Zurabyan, Gayane Sahradyan, Arusyak Zhamharyan, Gayane Shaboyan https://creativecommons.org/licenses/by/4.0
Enhancing yield and fruit quality of strawberry cultivars through in vitro propagation
Introduction: Strawberries (Fragaria × ananassa) are valued for their nutritional and functional properties, including vitamins, antioxidants, and bioactive compounds. In vitro propagation provides a means to produce uniform, virus-free planting material, potentially enhancing plant health and fruit quality. Objective: This study evaluated the effects of propagation method—conventional runner propagation versus in vitro micropropagation—on fungal disease incidence, pest control efficacy, morphological development, yield, and fruit biochemical composition across six commercial strawberry cultivars. Materials and Methods: Six strawberry cultivars (‘Lambada’, ‘Cabrillo’, ‘Alba’, ‘Murano’, ‘Jenny’, and ‘Aurora’) were propagated using virus-tested in vitro culture and conventional methods. Field trials employed a randomized block design with three replicates of 25 plants per treatment. Five fungal pathogens and three key pests (melon aphid, onion thrips, and two-spotted spider mite) were monitored after a single pesticide application. Morphological traits, yield, and fruit quality parameters (total sugars, vitamin C, and titratable acidity) were measured. Data were analyzed statistically using Student’s t-test (p < 0.05). Results: Micropropagated plants showed markedly reduced fungal disease incidence, especially Botrytis cinerea (gray mold) and Podosphaera aphanis (powdery mildew). For the ‘Lambada’ cultivar, B. cinerea incidence decreased from 40.8 ± 8.9% to 7.4 ± 3.1%, and P. aphanis from 28.3 ± 6.4% to 10.1 ± 2.1%. Pest control efficacy remained higher in in vitro plants, sustaining >90% suppression of aphids and thrips by day 10, compared with 68–96% in conventional plants. Although control of Tetranychus urticae declined over time, in vitro plants maintained 68–88% control, compared with 48% in traditional plants. Morphological assessments showed enhanced flowering, vegetative growth, yield, and fruit size in micropropagated plants; for example, ‘Cabrillo’ yield rose from 2100 ± 204 g to 2800 ± 217 g per plant. Fruits from in vitro plants contained significantly more total sugars (+0.5–1.3 g/100 g) and vitamin C (+3.0–5.1 mg/100 g). At the same time, titratable acidity was slightly lower (except in ‘Cabrillo’), resulting in a more favorable sugar-to-acid ratio. Conclusion: In vitro propagation significantly improves strawberry production by reducing pathogen and pest incidence, enhancing vegetative growth and yield, and increasing key fruit quality traits. These findings support micropropagation as a sustainable strategy for producing high-quality, virus-free strawberry plants. Future work should integrate micropropagation with optimized pest management programs to address challenges, such as the persistence of two-spotted spider mites. Keywords: strawberry (Fragaria × ananassa); in vitro propagation; micropropagation; functional food; fruit quality; yield improvement; sustainable agriculture
Copyright (c) 2025 Vardanyan Arayik, Sahakyan Aghvan, Galstyan Meruzhan, Harutyunyan Margarita, Martirosyan Yuri, Dangyan Kima, Terteryan Khachik, Barseghyan Andranik, Abrahamyan Armine, Markosyan Marine, Mkrtchyan Anzhela, Melyan Gayane https://creativecommons.org/licenses/by/4.0
Studies of bioactive compounds of wild tomatoes in the context of functional food and genetic improvement of Ararat Valley plants
Wild tomato species (Lycopersicon pennellii and L. cheesmanii) are rich sources of bioactive compounds with potential functional food applications. Six accessions (three Լ․ cheesmanii and three Լ․ pennellii) cultivated in the Ararat Valley, Armenia, were analyzed for dry matter, vitamin C, β-carotene, lycopene, lutein, and pectin. Yellow and orange fruits (Լ․cheesmanii) exhibited higher β-carotene, lutein, and pectin, while red fruits (L․pennellii) were richer in lycopene. Significant variation in vitamin C and dry matter was also observed, reflecting genotype and pigmentation effects․These findings highlight the high functional and nutritional potential of wild tomato accessions, forming a scientific basis for the selection of valuable germplasm aimed at developing health-promoting tomato cultivars. The novelty of this study lies in the first cultivation and comprehensive evaluation of these wild tomato species under the agro-climatic conditions of the Ararat Valley (Republic of Armenia), with an emphasis on their potential use in functional food production and breeding programs. Objective: To evaluate key bioactive and nutritional compounds in wild tomato accessions for their potential use in functional food production. Methods: Fruits from six wild tomato accessions were analyzed for dry matter, vitamin C, β-carotene, lycopene, lutein, and pectin using standard biochemical assays. Quantitative data were statistically processed to assess variation among accessions. Results: Yellow and orange fruits (Լ․ cheesmanii) contained higher levels of β-carotene, lutein, and pectin, whereas red fruits (pennellii) were richer in lycopene. Vitamin C and dry matter also varied significantly among accessions, reflecting the influence of genotype and fruit pigmentation. Conclusion: Wild tomato accessions exhibit substantial diversity in bioactive compounds, emphasizing their functional and nutritional potential. These results can guide the selection of promising germplasm for breeding nutritionally enhanced tomato varieties. Keywords: wild tomato, Lycopersicon pennellii, Lycopersicon cheesmanii, bioactive compounds, functional food, β-carotene, lycopene, lutein, vitamin C, pectin.
Copyright (c) 2026 Gohar Kirakosyan, Karine Sarikyan, Gayane Shaboyan, Marine Grigoryan, Varduhi Vardanyan, Arus Zurabyan, Gayane Sahradyan, Arusyak Zhamharyan https://creativecommons.org/licenses/by/4.0