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 2 (Q2) with a CiteScore of 5.2 for the year 2024, and Cite ScoreTracker 6.8 (Calculated on September 5th, 2025) 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.
Whey as a screening and fermentation medium for protease-producing Bacillus strains
Background: Microbial proteases provide sustainable alternatives to chemical processes and have wide applications in food and biotechnology. Among various microbial sources, Bacillus species are particularly recognized for their ability to produce extracellular proteases with high stability and broad substrate specificity. Objective: In this study, two protease-producing strains, Bacillus amyloliquefaciens LK1 (LK1) and Bacillus subtilis LK2 (LK2), were isolated from soil and cultivated in whey, an abundant and cost-effective dairy by-product. Both strains secreted extracellular serine proteases with molecular weights of about 30 kDa and isoelectric points around 8.5. Methods: Whey was used as a screening and cultivation medium for protease-producing Bacillus strains. Strains were selected based on the size of clear zones. Proteases were purified by batch-column cation-exchange chromatography. Results: The enzymes were active over a broad pH range (6–10), showing maximal activity at pH 8–9 and at temperatures between 60 and 65°C. The proteases remained stable at 55°C for several hours but were strongly inhibited by PMSF and partially by EDTA/EGTA, confirming their classification as serine proteases. Among the two proteases, LK1 exhibited superior tolerance to salts and detergents and efficiently hydrolyzed whey proteins into peptides and free amino acids. These hydrolysates were enriched in bioactive compounds, potentially exhibiting antioxidant, antimicrobial, and immunomodulatory activities. Conclusion: The results highlight the suitability of whey-based fermentation for producing functional peptides and demonstrate the potential of LK1 protease to enhance protein digestibility, nutritional quality, and clean-label food processing. These findings underscore the enzyme’s applicability in dairy science and its promise for developing functional food ingredients derived from whey proteins. Keywords: Microbial proteases, Bacillus amyloliquefaciens LK1, Bacillus subtilis LK2, Fermentation optimization, Whey protein hydrolysis, Enzyme characterization, Functional foods
Copyright (c) 2025 Anna Mkhitaryan, Ani Paloyan, Lev Khoyetsyan, Karine Dukova, Mareta Izmailyan, Marina Kinosyan, Tamara Davidyan, Garegin Haxoyan, Artur Hambardzumyan https://creativecommons.org/licenses/by/4.0
Formulation and evaluation of a spirulina-enriched popsicle using indigenous Indian blackberry: Nutrient density and seed waste valorisation
Background: Spirulina (Arthrospira platensis), a protein-rich microalga, has gained recognition as a functional ingredient due to its potent antioxidant and immune-boosting properties. While widely studied as a dietary supplement, its integration into culturally relevant, ready-to-consume frozen desserts remains underexplored, especially in the Indian context. Objective: This study aimed to formulate a nutrient-dense popsicle by combining spirulina with Indian blackberry (Syzygium cumini), and to evaluate its sensory acceptability, nutritional profile, and market feasibility in comparison with commercially available fruit popsicles. Methods: Using a standardized food product development protocol, spirulina-enriched Indian blackberry popsicles were developed and subjected to sensory evaluation using a 9-point hedonic scale (n=20), and product profiling was checked by trained panelists (n=5). Proximate and micronutrient analyses were performed in accordance with FSSAI standards. A paired t-test compared the experimental popsicles with a control (Indian blackberry flavoured commercially and popularly available Popsicle). In line with a zero-waste approach, deseeded blackberry seeds were collected, cleaned, shade and oven-dried (50 °C, 45 min), ground, processed into powder, and retained as a functional by-product for future value-added applications. Results: The experimental spirulina popsicle achieved an overall sensory acceptability score of 85%, significantly outperforming the control at 68% (p ≤ 0.05). Nutritionally, the product delivered 2.12g protein, 15.11 µg Vitamin A, 5.01 mg iron, and was 55% lower in sugar compared to the control. The processed blackberry seeds yielded 4 g of seed powder per 20 g of seeds, as a functional byproduct. Novelty: To our knowledge, this is the first study from India to formulate and evaluate a spirulina-enriched frozen dessert utilizing an indigenous fruit base. By integrating sensory acceptability with nutritional profiling, the work advances functional food innovation within the frozen fruit-based confection category, while simultaneously addressing sustainability through a zero-waste approach, yielding a value-added ingredient from the seeds of Indian blackberry. The spirulina-enriched fruit base popsicle shows clear nutritional superiority over the commercial control, establishing its novelty as a functional frozen dessert offering a healthier, low-sugar alternative while simultaneously introducing 2.12 g of protein and significant levels of vitamin A, vitamin C, iron, and magnesium, all absent in the commercially available control. Conclusion: The developed popsicle offers a clean-label, low-sugar alternative to conventional frozen treats, with the added advantage of micronutrient enrichment and seed-waste valorisation. The product represents a promising addition to the growing category of culturally tailored functional foods that align with zero-waste and nutritional security goals. Keywords: Spirulina, Indian blackberry, functional popsicles, nutrient density, clean label, sensory evaluation, superfoods, food innovation, seed waste valorisation, frozen fruit based confection.
Copyright (c) 2025 FFS/Functional Food Science https://creativecommons.org/licenses/by-nc/4.0
Digestibility of sustainable muffins enriched with Tannat grape pomace
Background: Vitis vinifera cv. Tannat, Uruguayan emblematic grape variety, is rich in bioactive phenolics, many of which remain in its abundant byproduct, grape pomace. This makes Tannat grape pomace (TGP) a promising functional ingredient. Objective: To analyze the residual phenolic compounds and bioactive properties of TGP after digestion and incorporate it into a muffin formulation as a functional ingredient. Methods: In vitro digestion simulation of TGP and muffin was assessed following the INFOGEST protocol. UHPLC-MS/MS performed phenolic compound identification. Total phenolic compounds (Folin-Ciocalteu method), antioxidant capacity (ABTS and ORAC-FL methods), and antidiabetic capacity (α-glucosidase activity inhibition) were assessed, as well as antioxidant and anti-inflammatory effects on cells. TGP was added to a muffin formulation. Results: After in vitro digestion, bioaccessible (BF) and colonic fractions (CF) were obtained. UHPLC-MS/MS results of TGP BF showed the presence of phenolic acids, flavan-3-ols, flavonols, and anthocyanins. TGP BF showed TPC, ABTS, ORAC-FL, and α-glucosidase lower values than TGP CF, indicating most of the TGP phenolic compounds may be retained by the grape matrix. TGP BF and CF showed intracellular antioxidant effect on CCD-841CoN colon cells and anti-inflammatory effect on RAW264.7 macrophages. The addition of TGP to the muffin formulation demonstrated increased bioactive properties (p < 0.05). However, the BF of the TGP muffin showed similar bioactive properties (p>0.05) with the control muffin (without TGP), while the CF of the TGP muffin presented higher than the control muffin (p<0.05). Novelty of the Study: This is the first study on TGP phenolic compound identification and bioactive properties after in vitro simulation of digestion, as well as its incorporation in muffins and confirmation of its bioactive properties after digestion. The most novel findings of the present study underline the colonic fraction of TGP and muffin with potential antioxidant and anti-inflammatory effects that may promote colon health. These findings contribute to the development of foods with confirmed functionality. Conclusion: The persistence of phenolic compounds and bioactive properties from TGP after digestion was confirmed, showing potential as a functional ingredient. However, these compounds appear to be non-bioaccessible when incorporated into a muffin formulation. Future studies on the microbiota effect of the TGP muffin CF are needed to state the potential as a functional food. Keywords: digestibility, functional foods, phenolic compounds, sustainable muffins, Tannat grape pomace
Extraction of safflower seed oil using various solvents and its physicochemical properties for use in functional and dietary food applications
Methods: Safflower oil was extracted using a semi-automatic Soxhlet extractor and three solvents: hexane, diethyl ether, and petroleum ether. Key factors influencing extraction efficiency were studied, including extraction temperature, particle size of the ground raw materials, and extraction duration. The resulting oil samples were evaluated for their physicochemical characteristics, including moisture content, acid value, peroxide value, and fatty acid composition—with particular attention to polyunsaturated fatty acids, which are essential for functional food formulations. Results: Among the tested solvents, diethyl ether yielded the highest oil extraction rate at 39.5%, making it the most effective option. The optimal conditions were an extraction temperature of 55 °C, raw material particle size of 1100 μm, and extraction time of 50 minutes. The oil extracted with diethyl ether demonstrated excellent quality: a high iodine value (145 g I₂/100 g), confirming a high content of unsaturated fatty acids; a low acid value (2.88 mg KOH/g), indicating minimal free fatty acids; and a peroxide value (~2.5 mol O₂/kg) suggesting high oxidative stability. The extracted safflower oil was particularly rich in polyunsaturated fatty acids, primarily linoleic acid (C18:2), comprising 63.1 g/100 g, which enhances its nutritional value and makes it highly suitable for use in functional food products and dietary nutrition. Conclusion: The scientific novelty of this study lies in the quantitative optimization of safflower oil extraction parameters using a rotatable Box design, which enables a systematic evaluation of how temperature, particle size, and extraction time affect both oil yield and quality. The innovative aspect of this work is the process intensification achieved through statistical optimization, resulting in enhanced efficiency and reproducibility of the extraction process. Furthermore, the validation of key physicochemical and nutritional quality markers—such as iodine value, peroxide value, and linoleic acid content—provides a practical framework for assessing the functional and health relevance of safflower oil. These findings support the development of functional food ingredients with improved stability and nutritional performance. Keywords: Safflower oil, Safflower seeds, Extraction, Solvents, Optimization, Physicochemical properties, Fatty acid composition.
The impact of heat treatment conditions on the stability of selected biochemical parameters of small ruminant's milk in Armenia
Background: There is a growing need to precisely identify key biological markers to assess the pasteurization of milk from small ruminants accurately. In the case of milk from cattle, such indicators have been specified, whereas for small ruminants, they have not; therefore, this is an area that requires further research. Objective: The research aimed to assess the stability of the biochemical parameters of goat and sheep milk pasteurized under two different sets of conditions. The overall goal was to precisely determine the key biochemical markers for accurate pasteurization of milk from small ruminants to produce safe, functional food for consumption. Materials and Methods: Alkaline phosphatase (ALP), lactoperoxidase (LP), and furosine (FRS) were measured photometrically on a CDR FoodLab Analyzer. γ-glutamyl transferase (GGT), lysozyme, and lactoferrin (LF) levels were determined spectrophotometrically, while casein, lactose, and fat levels were measured using a milk analyzer. The milk heat treatment conditions were 72 °C for 30 seconds and 82 °C for 15 seconds. Results: Heat treatment decreased ALP, LP, and GGT levels in goat and sheep milk at 72 °C/30 sec by 87.2%, 61.3%, and 83.1%, respectively, and by 96.6%, 61.4%, and 64.9%, respectively. In contrast, levels of lysozyme and LF were unaffected by heat treatment. ALP and LF were not detected in goat and sheep milk heat-treated at 82 °C/15 sec, and their absence in both types of milk provides a basis for proposing them as biochemical markers for precise pasteurization. Furosine was reliably generated in goat and sheep milk as the temperature increased. The total casein, fat, and lactose in raw sheep milk exceeded goat milk by 1.7, 1.3, and 1.2 times, respectively, and a similar trend was observed during heat treatment. Novelty: We propose a species-specific biomarker panel for goat and sheep milk pasteurization—ALP, LP and GGT suppression with FRS increase, plus LF loss at 82 °C/15 s—validated under 72 °C/30 s and 82 °C/15 s. This fills the gap beyond cattle-based indicators and enables precise pasteurization for safe, functional dairy and cheese production. Conclusion: The practical implication of the research is that ALP, LP, LF, and FRS can be considered as biochemical markers for the accurate pasteurization of goat and sheep milk in RA. This proposal provides a basis for clarifying indicators for the production of fermented dairy products under UHT conditions. Keywords: furosine, alkaline phosphatase, small ruminant, proper pasteurization marker
Functional food applications of Rosmarinus officinalis: Antioxidant, anti-inflammatory, and metabolic health perspectives
Rosmarinus officinalis L. (rosemary), a well-known aromatic herb of the Lamiaceae family, has long been valued for its culinary, medicinal, and industrial applications. Unlike previous reviews, this study integrates updated evidence (1998–2025) on rosemary’s phytochemical composition, highlighting how geographical origin, environmental conditions, and extraction methods influence its bioactive profile. Rich in rosmarinic acid, carnosic acid, carnosol, and essential oils, rosemary exhibits diverse biological activities, including antioxidant, anti-inflammatory, antitumor, neuroprotective, cardioprotective, hepatoprotective, and antidiabetic effects. The graphical abstract 1 illustrates the major bioactive constituents of Rosmarinus officinalis L. and highlights their therapeutic potentials, emphasizing its role as a promising functional food and medicinal plant.This review uniquely emphasizes rosemary’s functional food potential, including applications in food preservation, active packaging, and health-promoting dietary interventions. Mechanistic insights reveal that rosemary bioactives act through enhancement of antioxidant defenses, modulation of inflammatory pathways, regulation of apoptosis, and restoration of metabolic balance. By synthesizing mechanistic, pharmacological, and functional food perspectives, this review provides a novel, comprehensive resource for future research and practical applications in nutrition and therapeutics. Keywords: rosemary, rosmarinic acid, carnosic acid, carnosol, antioxidant, functional food
Product development of protein drink containing maslinic acid for the elderly
Background: The world population is aging rapidly, leading to various health problems such as malnutrition and insufficient protein intake. These issues contribute to reduced muscle mass and a decline in physical function among older adults. The high prevalence of muscle atrophy and oxidative stress-related muscle dysfunction among elderly people highlights the urgent need for effective strategies to promote healthy aging and improve quality of life. Objective: This research aims to develop a protein drink containing maslinic acid (MA) for the elderly and to investigate its muscle growth-promoting effects using cell line models. The nutritional content was evaluated, and product prototypes were subsequently developed. Methods: Cricket protein was selected as the main ingredient for the product formulation, combined with inulin, cocoa powder, vitamins, minerals, and commercially available MA, in accordance with Thai Recommended Daily Intake (Thai RDI) guidelines. Standard methods for nutritional value and microbial analysis were applied to evaluate the product. The prototype was designed for consumer appeal and subsequently subjected to sensory evaluation. Cytotoxicity, cytoprotective effects, and reactive oxygen species (ROS) generation of the developed product were evaluated in C2C12 mouse myoblast cells using MTT and ROS assays at various concentrations. Results: The MA-containing protein drink for the elderly was formulated with cricket protein and inulin powder as the main ingredients, with chocolate flavoring added to improve palatability. It contained 58.79% protein, 21.2% carbohydrates from inulin (a dietary fiber and prebiotic), 0.87% total sugar, and 12.7% fat, providing 120 kcal per 23 g serving. Fortified with vitamins and minerals at 30% of Thai RDI per serving, it represents a nutrient-dense option for older adults. Microbiological tests confirmed compliance with Thai FDA safety standards. Sensory evaluation indicated high acceptance compared to the commercial product. The product packaging was designed with attractive colors and clear labeling, providing both appeal and comprehensive product information. Moreover, the developed product (DP) showed no cytotoxicity up to 50 mg/mL and significantly reduced ROS levels in C2C12 cells under oxidative stress. At concentrations of 25 and 50 mg/mL, DP enhanced cell viability and demonstrated strong cytoprotective effects superior to a commercial protein product without MA. Conclusion: The MA-containing protein drink for the elderly, formulated with cricket protein, inulin, and MA, provides high protein content and essential nutrients with good safety and sensory acceptance. It delivers nutrients relevant to muscle function and digestion with packaging designed for the elderly. In cell studies, the product showed no toxicity up to 50 mg/mL and effectively reduced oxidative stress, enhancing cell viability. Its cytoprotective effects surpassed those of a commercial protein product without MA. Novelty of the Study: This study introduces a novel protein drink for the elderly, combining cricket protein, MA, and inulin to support muscle function and reduce oxidative stress. It is among the first products aligned with Thai dietary guidelines to integrate these components, demonstrating cytoprotective effects in muscle cell models and offering commercial potential as a functional beverage for aging populations. Keywords: muscle, maslinic acid, elderly, cell line, protein drink, C2C12
Safety evaluation of bacterial melanin as a plant growth stimulant for agricultural and food industry applications
Introduction: Growing global demand for sustainable agriculture requires bio-based inputs with proven safety profiles. Bacterial melanin (BM) from Bacillus thuringiensis enhances plant growth, stress tolerance, and bioinsecticide stability, yet comprehensive toxicological data are lacking. Regulatory acceptance requires evaluation of acute toxicity, genotoxicity, cytotoxicity, and histopathology. Purpose of the Study: This study aimed to establish the acute safety threshold (NOAEL), assess genotoxic potential, evaluate in vitro cytotoxicity, and determine histopathological effects of water-soluble BM under high-dose intramuscular exposure in acute toxicity and genotoxicity rat models. Results: Intramuscular BM administration up to 0.8 g/kg revealed dose-dependent toxicity. At 0.1 g/kg, no mortality, behavioral changes, or weight loss occurred, defining the NOAEL. Doses ≥0.5 g/kg caused neurological signs and mortality. Micronucleus assays at NOAEL showed a non-significant increase in micronucleated polychromatic erythrocytes (BM: 10.0 ± 1.2 vs. control: 1.8 ± 0.5 per 2000 PCEs; p = 0.089) and a slight, non-significant reduction in PCE/NCE ratios (0.72 ± 0.09 vs. 0.85 ± 0.07; p = 0.12). No abnormal erythrocyte morphologies were observed. Histopathology of brain, liver, kidneys, heart, lungs, and injection site muscle showed intact architecture without necrosis, inflammation, or structural damage. In vitro MTT assays using murine fibroblasts (L929 cells) confirmed low cytotoxicity: cell viability remained >90% at ≤0.1 mg/mL and 86.7 ± 3.2% at 0.2 mg/mL after 48 h, with no IC50 reached and no apoptotic or necrotic morphology detected. Novelty of the Study: This is the first comprehensive toxicological evaluation of water-soluble BM from Bacillus thuringiensis intended for agriculture. By establishing NOAEL, conducting OECD-compliant micronucleus assays, and assessing cytotoxicity and histopathology, it addresses critical regulatory data gaps and supports safe use of BM as a biostimulant and bioinsecticide stabilizer. Conclusions: Bacillus thuringiensis-derived melanin exhibits a wide safety margin with no significant acute toxicity, genotoxicity, or histopathological abnormalities at conservative exposure levels. Minimal cytotoxicity supports its biocompatibility, aligning with regulatory guidelines for microbial bio-based products, facilitating its integration in sustainable agriculture. Further subchronic and pharmacokinetic studies are warranted Keywords: Bacterial melanin, toxicological assessment, genotoxicity, phytostimulator, sustainable agriculture, novel toxicological evaluation.
Obtaining of osmoresistant mutants in L-histidine-producing coryneform bacterium to improve efficiency of target amino acid biosynthesis
Background: L-histidine, an essential amino acid, plays an important role in the regulation of vital metabolic processes in living organisms. Global L-histidine production was valued at $0.24 billion in 2024 and is expected to double by 2033. This amino acid is utilized extensively in the pharmaceutical, food, and livestock industries. 75% of the world's L-histidine is produced by microbial means, with coryneform bacteria being the predominant organism. Coryneform bacteria are a valuable model for studying the response of bacteria to osmotic stress. Increased osmotic pressure in the fermentation process is observed due to the changing composition of the nutrient medium during the synthesis of the target amino acid, which has a negative effect on bacterial cells. To increase survival under such conditions without altering metabolic functions, microorganisms synthesize substances called osmolytes, one of which is the amino acid L-histidine. Objective: The aim of this study is to obtain osmotolerant coryneform L-histidine producer mutants and evaluate their synthesizing activity in increased osmotic pressure. Methods: Osmotolerant mutants were obtained from the L-histidine producer Brevibacterium flavum LGS2 by chemical mutagenesis using 1-methyl-3-nitro-1-nitrosoguanidine. The impact of elevated osmotic pressure on the synthesis of the target amino acid was determined in submerged fermentation within a shaker incubator at 220 rpm, 30°C for 72 hours. The amount of histidine was determined by thin-layer chromatography. Results: Chemical mutagenesis, excluding gene-modifying technologies, was employed to obtain 16 osmoresistant mutants of B. flavum LGS2 capable of growing in mediums containing concentrations greater than or equal to 0.5 M NaCl. The findings indicated that three mutants demonstrated the highest yield, with an average production of 21.6 g/L L-histidine, in comparison to the 16.5 g/L produced by the control strain. Conclusion: In the study, the obtained osmoresistant mutants exhibited an increased level of L-histidine synthesis, exceeding the productivity of the initial strain by an average of 13.2%. The scientific innovation of this research lies in its practical application of mutations that increase osmotic pressure resistance, addressing real-world issues. This shows the potential for improving the productivity of industrial strains that produce L-histidine. Keywords: biologically active compound, L-histidine, strain-producer, chemical mutagenesis, osmoresistant mutant
Transforming ordinary yogurt into functional yogurt using low doses of ethanolic extract of Origanum vulgare L.
Background: Medicinal plants are widely known for their antimicrobial properties. However, the concentrations required to enhance the shelf life or enrich food products are often relatively high. When applied during fermentation, these levels may inhibit the growth of starter cultures, thereby negatively affecting the final product's quality. As a result, exploring the influence of low doses of plant extracts on fermentation processes holds both scientific and practical significance. Objective: This study aimed to investigate the dose-dependent effects of Origanum vulgare ethanolic extract (OVEE) on the growth of lactic acid bacteria (LAB) starters, their proteolytic activity, the fermentation rate of milk, and the resulting yogurt’s functional and sensory characteristics. Methods: The dose-response relationship was evaluated by measuring the optical density (OD600) of LAB cultures incubated for 6 hours in the presence of serial two-fold dilutions of 50 mg/mL OVEE. Proteolytic activity was assessed using the disk diffusion method on milk agar plates. For yogurt production, OVEE was added at various concentrations to milk pasteurized at 85°C for 15 minutes, then cooled to 45°C. The milk was inoculated with 3% LAB starter culture and fermented at 37°C. After coagulation, the yogurt samples were stored at 5°C for ripening. Analyses were conducted on days 1, 14, and 28 of refrigerated storage. Sensory evaluation was performed by a trained panel of 12 participants using a 10-point hedonic scale. Results: Lactic acid bacteria, unlike pathogenic microorganisms, are highly resistant to medicinal plant extracts. OVEE exhibited only mild inhibitory activity against yogurt LAB strains (MIC > 100 mg/mL). Moreover, certain concentrations of OVEE in the range of 0.1% to 1.0% stimulate the growth of LAB, with the most effective concentration being 0.3%. The addition of OVEE significantly enhanced the proliferation of Streptococcus thermophilus and Lactobacillus bulgaricus in milk, increased the total proteolytic activity, accelerated acidification and clot formation, and enhanced the antioxidant and antimicrobial properties of yogurt. Additionally, OVEE supplementation led to higher lactic acid production and a corresponding reduction in lactose content. It also improved cold storage tolerance, reduced syneresis, and contributed to a more uniform yogurt texture throughout the 28-day cold storage period. Overall, OVEE-treated samples received higher sensory scores in most evaluated attributes. Conclusion: Specific concentrations of OVEE are sufficient to stimulate microbial activity, enhance proteolytic processes, and promote the release of bioactive peptides from milk proteins, including antioxidants. The resulting yogurts exhibit deeper fermentation, reduced lactose levels, improved digestibility, and a broader range of health-promoting bioactive compounds. Therefore, carefully selected doses of plant extracts can play an active role in fermentation and elevate conventional dairy products into functional foods. Novelty: The main novelty of this work lies in demonstrating that specific doses of Origanum vulgare extract can enhance fermentation and enrich yogurt with bioactive compounds, primarily produced by lactic acid bacteria from milk. Keywords: Origanum vulgare, low dose ethanolic extract, lactic acid bacteria (LAB), microbial growth enhancement, functional yogurt, proteolytic activity, antioxidant activity of yogurt, bioactive compounds, sensory evaluation of yogurt.
Scientific rationale and application of clonal selection for enhancing enological properties of Vitis vinifera L.
The work is devoted to a current trend – clonal selection. Clonal selection in viticulture is one of the key directions of varietal improvement, the main goal of which is to identify, evaluate and establish genetically stable subtypes within the same variety in the form of clones characterized by high productivity, qualitative improvements and adaptability. The core of this process is the identification and analysis of variants of plants of mutational origin that differ in morphological and biological economic characteristics. A clone can only be considered a subtype whose changed phenotypic characteristics are preserved at the level of vegetative generations, demonstrating hereditary stability. These approaches, which have become a precedent, have led to the fact that in the future, the need for the use of clonal selection has been persistently emphasized in the field of viticulture. The main goals of clonal selection are: the separation of high-yielding clones, improving fruit quality, identifying early ripening clones, and other targeted improvements. The results obtained in various wine-growing countries of the world confirm the effectiveness of clonal selection in terms of realizing the advantages of vegetative variability of grape varieties. In many cases, clones of regionalized grape varieties exceed the productivity of their original versions by 1.5–2 times. This is due to both the quantitative increase in the harvest and the improvement of qualitative indicators. Thus, clonal selection is one of the effective methods of increasing grape productivity.
Polymorphism of resistance genes to biotic stresses in some edible vegetable plants revealed by NBS profiling
Background: The flora of Armenia is extremely rich and diverse. It is a source of vast reserves of many different useful plants. Wild plants have played an important role in human life since ancient times: they have been used for food, medicine, fiber, and other purposes. Wild edible plants (WEPs) serve as a source of carbohydrates, proteins, and fibers. They are also particularly rich in vitamins and minerals such as vitamin A, vitamin C, zinc, iron, calcium, iodine, thiamine, riboflavin, niacin, and folate. At all stages of ontogenesis, plants are constantly exposed to the risk of infection by various pathogens. Due to their lack of mobility, plants have evolved several molecular and chemical mechanisms that allow them to withstand biotic stresses. Objective: The aim of the research is two-fold. First, to study the nutritional value of some wild, edible vegetable plants distributed in Armenia. Second, to study the polymorphism of NBS-LRR genes, which are associated with resistance to biotic stresses, and conduct population genetic analysis using the NBS-profiling method. Methods: Experimental studies were performed at the Biological Research Laboratory of the “Agrobiotechnology Scientific Center” branch of ANAU. The objects of study were some wild edible vegetable plants common in Armenia Falcaria vulgaris Bernh., Chaerophyllum aureum L., Chaerophyllum bulbosum L., Rumex acetosa L., Rumex crispus L.). Results: The studied wild edible vegetable plants are rich in nutrients, mineral salts, vitamins, and have medicinal properties. The population-genetic indicators of all observed species are relatively high, therefore, according to the scale for assessing the state of the gene pool of herbaceous plant species, they are in a satisfactory state. Conclusion: Wild edible vegetable plants are a significant potential food source, and their domestication and introduction into cultivation is an urgent priority. The results presented in the work clearly demonstrate the advantage of NBS profiling in R and RGA gene marker and population genetic studies, therefore NBS profiling can serve as a important new tool in the process of obtaining varieties resistant to biotic stresses of agricultural crops and improving existing ones. Keywords: Wild edible plants, NBS profiling, nutritional value, biotic stresses, polymorphism.
Phytochemical insights and therapeutic benefits of Aloysia citrodora (lemon verbena): implications for chronic disease prevention and functional food development
Aloysia citrodora Paláxu (Lemon Verbena) is a South American aromatic plant traditionally used for its calming and digestive effects. In recent years, it has attracted scientific attention due to its wide range of pharmacological properties. This review summarizes the biological activities of its key phytochemicals—verbascoside, citral, limonene, linalool, geraniol, and other phenolic glycosides—based on a systematic search of PubMed, ScienceDirect, and Web of Science. Preclinical studies have demonstrated significant antioxidant, anti-inflammatory, antimicrobial, anxiolytic, and potential anticancer effects. These activities are mainly linked to secondary metabolites such as verbascoside and citral, which influence oxidative stress, inflammation, and apoptosis-related pathways. In vivo data also indicate that lemon verbena polyphenols may improve insulin sensitivity, regulate lipid metabolism, and reduce adiposity—suggesting benefits for managing obesity and type 2 diabetes. Its mild sedative action supports its traditional use for stress relief and insomnia. Despite these promising results, clinical evidence remains limited. A. citrodora holds potential as a functional food ingredient and phytotherapeutic agent for chronic disease prevention. However, well-designed human studies are needed to confirm its efficacy, clarify its mechanisms, and ensure its safe use in health promotion.
Investigation of the morpho-biochemical composition of fruits of new Armenian tomato breeding lines
Background: Tomato breeding plays a crucial role in meeting the demands of the healthy food market and ensuring food security. Modern agricultural approaches focus on improving the qualitative and functional characteristics of fruits. Additionally, the development of new genotypes adapted to local growing conditions and enriched with biologically active compounds is a key priority in agricultural science. Such plants serve as valuable genetic material for the creation of domestic hybrids, reducing dependence on imported varieties. Objective: To evaluate the morphological and biochemical characteristics of new Armenian tomato breeding lines – R-Bf-04, R-St-13, R-Zd-02, R-Gr-12, and R-At-23 – under protected cultivation conditions, with the aim of identifying promising genotypes for inclusion in hybridization breeding programs. Methods: The research was conducted from 2022–2025 under winter-spring vegetation conditions in a greenhouse. The morphological traits of the breeding lines were assessed in accordance with international descriptors. Biochemical parameters of the fruits, including total sugar, phenolic compound, ascorbic acid, carotenoid, and lycopene content, were determined using spectrophotometric methods. Statistical data analysis was performed using analysis of variance (ANOVA) at a significance level of p ≤ 0.05, as well as Pearson correlation analysis. Results: The morphological and biochemical evaluation of the tomato breeding lines revealed a wide variability in the studied traits. Fruit weight ranged from 182.3-255.2g, reflecting differences in morphological type and yield potential. Ascorbic acid and total phenolic content varied from 19.64-22.76mg/% and from 32.4-48.4mg GAE/100g, respectively, indicating diversity in antioxidant activity among the lines. Total carotenoids ranged from 2.56-4.82mg/100g, while lycopene content ranged from 2.36-4.44mg/100g, with lycopene accounting for up to 92% of the total carotenoids. Significant differences were observed in organoleptic parameters, including sugar content, titratable acidity, and sugar–acid ratio, all of which influence fruit flavor quality. Correlation analysis revealed strong positive relationships among sugar content, dry matter, carotenoids, phenolic compounds, and ascorbic acid (vitamin C). The most balanced quality parameters were demonstrated by the R-Bf-04 and R-At-23 lines, along with the control variety, Zvartnots, underscoring their high value for further breeding aimed at improving fruit quality. Novelty: For the first time, a comprehensive morphological and biochemical characterization of new Armenian tomato breeding lines grown under protected cultivation was conducted. The obtained data reveal a wide range of genetically determined variability in key fruit quality traits. Several lines were identified as having significant potential for inclusion in breeding programs aimed at improving organoleptic properties and enhancing the content of biologically active compounds. Conclusion: The conducted evaluation revealed a significant genetic potential of the tomato breeding lines, each exhibiting a unique combination of valuable traits that contribute to improved fruit quality. These lines may serve as promising donors in hybridization programs aimed at developing tomatoes with enhanced functional value and the ability to successfully compete with imported hybrids. Keywords: tomato, breeding lines, morphological traits, biochemical composition, ascorbic acid, phenolic compounds, carotenoids, lycopene, organoleptic qualities, sugars
Effects of DNA demethylation with rich intake of CYP2E1, glutathione and decarboxylase enzymes on cholesterol of smokers in the printing industry in Surabaya
Introduction: Toluene is a chemical solvent widely used in the printing industry that can generate reactive oxygen species (ROS) and induce oxidative stress, leading to lipid peroxidation. Aims: This study investigates the effect of toluene exposure on malondialdehyde (MDA) and cholesterol levels and evaluates the potential protective role of a dietary enzyme-enriched beverage. Methods: This research employed a pre-experimental design without a control group. The study population included all workers at Airlangga University Press and PT. Graha Cipta Pustaka in Surabaya, totaling 26 individuals. A sample of 15 workers was selected for analysis. Participants consumed a powdered beverage enriched with CYP2E1 and decarboxylase enzymes (10 g/day dissolved in 200 mL water, administered once daily for 14 days). Blood samples were collected before and after the intervention to measure MDA and cholesterol. Data were analyzed using a paired sample t-test. Dropout handling was performed by oversampling beyond the minimum required sample size. Results: Before intervention, 66.7% of participants had elevated cholesterol levels (≥200 mg/dL). After the intervention, this proportion decreased to 13.3%. Mean cholesterol levels declined significantly (65.13 mg/dL reduction, p<0.001). MDA levels also showed improvement, particularly among smokers. Conclusion: Consumption of a CYP2E1 and decarboxylase-enriched beverage significantly reduced cholesterol and MDA levels in toluene-exposed workers. The absence of a control group is acknowledged as a limitation, and future studies should adopt randomized controlled designs. Novelty: This study is among the first to explore enzyme-based dietary intervention for mitigating oxidative stress biomarkers in toluene-exposed workers. It highlights a practical approach for occupational health management in industries with solvent exposure. Keywords: Toluene exposure; DNA demethylation; CYP2E1 enzyme; Cholesterol; Oxidative stress; Printing industry workers
Critical evaluation of the antibacterial potential of commercial bovine lactoferrin against clinical isolates of nosocomial pathogens
Background: Lactoferrin, a protein from the transferrin family found in human and bovine milk, has been extensively documented in the literature for its significant properties, including antibacterial activity. Numerous studies have explored the potential of lactoferrin as an adjunctive treatment for bacterial infections in children, both within and outside pediatric hospitals. Objective: The evaluation of the antibacterial potential of commercial lactoferrin against clinical isolates of nosocomial pathogens. Methods: The antimicrobial activity of lactoferrin samples was assessed using the minimum inhibitory concentration (MIC). MIC was evaluated as recommended by the European Committee for Antimicrobial Susceptibility Testing. Additional experimental cell concentration was also used in the study. Results: The commercial lactoferrin samples had no antibacterial effect within the concentration ranges used in the study on tested nosocomial pathogens isolates from a pediatric hospital. No differences were observed in the activity of commercially available lactoferrin samples over the range of the investigated concentrations. Conclusion: Multi-drug resistant clinical isolates of Pseudomonas aeruginosa, Klebsiella pneumoniae, the causative agents of hospital-acquired infections, were used in the study. Antibacterial potential of the lactoferrin against the bacterial strain depends on the strain-lactoferrin pair used in the study. In addition, the verification of in vitro experimental results in clinical trials is essential for accurately assessing and understanding both the antibacterial potential of lactoferrin against multidrug-resistant (MDR) clinical isolates and its possible applications in clinical practice as a bioactive compound with potential for functional food development. Keywords: lactoferrin, bioactive compound, nosocomial infections, antibacterial activity
Optimization of in vitro cultivation for enhanced biochemical properties of geranium (Pelargonium graveolens) for functional use
Background: Pelargonium graveolens is a valuable aromatic and medicinal plant native to southern Africa, widely recognized for its essential oils rich in bioactive compounds with antiseptic, anti-inflammatory, and antioxidant properties. Its increasing cultivation in Armenia underscores its potential for natural health products and functional foods, where antioxidant-rich phytochemicals are in high demand. Objective: This study aimed to optimize in vitro propagation protocols for P. graveolens by evaluating the effects of various plant growth regulators (PGRs) on morphogenic response, phenolic accumulation, antioxidant activity, and essential oil composition—specifically focusing on citronellol, geraniol, and linalool. Materials and Methods: Nodal explants were cultured on Murashige and Skoog (MS) medium supplemented with different PGRs, including 6-benzylaminopurine (BAP), kinetin (KIN), gibberellic acid (GA₃), and indole-3-butyric acid (IBA). After six weeks, growth parameters, chlorophyll content, total phenolic content (TPC), antioxidant activity, and essential oil profiles were analyzed. TPC was assessed using the Folin–Ciocalteu method, antioxidant activity via DPPH assay, and essential oils were identified by GC-MS. Data were statistically analyzed using one-way ANOVA (p < 0.05). Results: The PGR combination of 1.0 mg/L KIN + 1.0 mg/L GA₃ + 1.0 mg/L BAP + 1.0 mg/L IBA yielded the highest shoot number (3.9 ± 0.2) and length (6.3 ± 0.2 cm). Rooting was most effective with 1.0 mg/L IBA alone. The same combination significantly enhanced TPC (20.3 ± 0.9 mg GAE/g FW) and antioxidant activity (50.7 ± 1.8%). GC-MS analysis revealed increased concentrations of key essential oil constituents with known therapeutic and antioxidant properties. Conclusion: Targeted PGR combinations effectively improve in vitro regeneration and biochemical quality of P. graveolens, boosting its value as a source of natural antioxidants and functional ingredients. These findings demonstrate the potential of optimized tissue culture methods for the sustainable production of bioactive plant compounds with health-promoting applications. Keywords: Pelargonium graveolens, in vitro propagation, plant growth regulators, essential oils, antioxidant activity, bioactive compounds, functional foods
Impact of intestinal parasites on chicken meat quality and restoration by yogurt supplementation
Background: Chicken play a crucial role in human development. It not only serves as a source of energy for the body, but contributes to tissue formation, metabolic processes, organic compound synthesis. In fact, chicken meat is considered a balanced, dietary source of amino acids, making it suitable for use in functional, therapeutic, preventive, and pediatric nutrition. Due to its nutritional value and affordability, chicken meat has become valued across disciplines, from medicine to science to culture. Moreover, it is not subject to national or religious restrictions. Chicken meat qualifies as a functional food because it naturally contains all the essential components needed for human growth and development without the need for additional supplements. Objectives: This study had two objectives. The first was to compare the nutritional value, completeness, and suitability as a functional food between meat obtained from healthy chickens and chickens infected with intestinal parasites in rural areas of the Republic of Armenia. The second was to determine the effect of yogurt supplementation on the recovery of the infected chickens from the pathologies induced by the intestinal parasites. Methods: The research was conducted in 2023–2024 in small private poultry farms across various regions of Armenia. Laboratory analyses were performed at the Veterinary and Veterinary-Sanitary Expertise Research Center of the Armenian National Agrarian University. Fecal samples from chickens were analyzed using Fülleborn and Darling flotation methods to detect helminth and Eimeria oocysts. Blood samples taken from chickens before slaughter were analyzed using the Micro CC 20 Plus analyzer. Biochemical analyses of the meat were conducted with the Clima MC-15 biochemical analyzer. Microsoft Excel 2010 was used for statistical analysis of the results. Results: According to our findings, intestinal parasites have a significant impact on the nutritional value of chicken meat, posing health risks to consumers and resulting in considerable economic losses in poultry farming. Infected birds displayed stunted growth and reduced muscle mass, resulting in diminished meat quality and nutritional value. Novelty: This research uniquely demonstrates the efficacy of a simple, accessible intervention for intestinal parasites in chickens. Daily supplementation of 20g of cow's milk yogurt for 10 days significantly reverses the detrimental hematological and meat quality alterations caused by infection, including partial restoration of amino acid levels in both breast and thigh meat. This novel application of a standard fermented product offers a cost-effective and sustainable alternative or complementary strategy to conventional anthelmintics, representing a significant innovation in poultry health management. Conclusion: Meat obtained from chickens infected with intestinal parasites has lower nutritional value and does not meet functional food standards. However, supplementing their diet with 20g of cow’s milk yogurt for 10 consecutive days helps restore almost complete amino acid content in the meat. Although the amino acids present in yogurt were not fully absorbed by the chickens, the yogurt markedly improved the chickens’ intestinal microflora, which enhanced digestion and lead to a recovery of amino acid levels in the chicken meat. Keywords: helminthiasis, caloric content, poultry, chicken, nutritional value, yogurt supplementation, functional poultry feed, functional food
Effects of Mentha piperita L. and Stevia rebaudiana extracts on the growth of lactic acid bacteria and their potential for functional food development
Background: A wide variety of prebiotic and probiotic formulations are currently employed in modern medicine to manage gastrointestinal disorders. Mentha piperita L. (peppermint) is well known for its anti-inflammatory, antipyretic, antihypertensive, and anti-allergenic properties. Due to its distinctive aroma and bioactive profile, it is widely used in traditional medicine, the food industry, and cosmetics/perfumery. Stevia rebaudiana is another valuable plant that contains steviol glycosides, widely recognized as natural, non-caloric sweeteners. These compounds not only enhance food palatability but also support the nutritional needs of individuals with dietary restrictions, including those managing diabetes and/or obesity. Objective: The research aimed to evaluate the effects of these plant extracts on the growth of Lactobacillus acidophilus Er 317/402 and Lactobacillus delbrueckii subsp. bulgaricus B7—two probiotic strains with well-established health benefits. Results: Both aqueous and ethanolic M. piperita extracts showed no inhibitory effects on LAB, indicating compatibility with plant bioactives. The two strains exhibited mutualistic interaction in co-culture, supporting their combined use. The optimal formulation included 10% M. piperita, 2.5% S. rebaudiana, and 5% inoculum of both strains, with fermentation optimized at 37 °C for 4.5 hours in 1% fat raw milk. Novelty: This study is among the first to explore the combined impact of M. piperita and S. rebaudiana extracts on probiotic lactic acid bacteria (LAB) within a dairy matrix. Furthermore, it uniquely integrates a honeybee gut-derived Lactobacillus acidophilus strain with a standard probiotic, demonstrating their synergistic potential in developing functional dairy products enriched with bioactive plant compounds. This dual innovation—using both underexplored plant-microbe interactions and a novel probiotic source—provides new perspectives for designing nutritionally enhanced and shelf-stable fermented foods. Conclusion: The final product exhibited antibacterial, anti-yeast, and antifungal activity, suggesting improved shelf life and safety— key traits for functional foods. This is among the first studies to use LAB from the honeybee gut with plant extracts in dairy fermentation. The synergy between a novel bee-derived strain and a standard probiotic not only produced a nutrient- and bioactive-rich product but also demonstrates the commercial potential in enhancing shelf life and health benefits. Keywords: lactic acid bacteria, pre- and probiotics, Mentha piperita L., Stevia rebaudiana, functional food
The use of grape seeds in the production of truffle-type candies
Background: It has been known since ancient times that an unhealthy lifestyle, including poor eating habits, is a contributing factor in the development of various diseases. These conclusions have received scientific validation, particularly regarding the excessive consumption of sugary and fatty foods. According to experts, they are rich in vitamins E, A, B, C, and PP, and contain phosphorus, calcium, sodium, magnesium, and potassium. The seeds also contain various tannins, proteins, unsaturated and saturated fatty acids, phytosterols, flavonoids, and amino acids. Most importantly, the highest concentration of antioxidants is found in grape seeds, rather than in the fruit itself. Objective: This research aims to explore the potential use of grape seeds as a biologically active ingredient and to apply it in the production of truffle-type confections. Materials and Methods: Before conducting experimental studies, seeds were separated from different grape varieties, and their chemical composition was studied. The truffle-type confection was selected as the research object, as it most closely aligns with the flavor combination and appearance required for this study. The gravimetric method was employed for studying raw materials and finished products, using KERN analytical balances with an accuracy of 0.95%. The vitamin and mineral composition was determined using an integrated HPLC system. Results: Experiments were conducted based on the study of both the control sample of truffles and the products obtained from the experimental variants. Experimental samples were prepared in different proportions: 200g chocolate and 5g grape seed, 200g chocolate and 10g grape seed, and 200g chocolate and 15g grape seed. The second variant was chosen as the optimal proportion, considering the requirements established by other quality indicators for chocolate. Novelty: This study is so innovative that with the help of research, it was possible to improve the composition of truffles, one of the most sought-after products, using a minimal raw material and getting maximum results. This study uniquely explores the valorization of grape seeds – a rich source of antioxidants and other bioactive compounds typically considered a waste product – as a functional ingredient in truffle-type confections. It goes beyond simple inclusion by systematically determining the optimal dosage (10% grape seed inclusion) that enhances the confection's nutritional profile with dietary fibers, vitamins, and minerals, while ensuring desirable quality characteristics, offering a novel approach to sustainable food enrichment. Conclusion: Grape seeds can be utilized as an alternative raw material in chocolate production. The dosage methods for using grape seeds and their corresponding dosages have been established. Laboratory tests have determined the content of dietary fibers, vitamins, and minerals in the final product. It has been demonstrated that it is possible to incorporate several key components into products made with this technology and dosage. Keywords: Grape seeds, chocolate, biologically active additives, functional products.
Integration of microbiological and molecular approaches in phytopathogen management to enhance disease resistance and agrobiological traits of vegetable crops
Background: Modern food production is increasingly focused on developing functional food products with pronounced biologically active properties. Tomatoes (Solanum lycopersicum L.) and sweet peppers (Capsicum annuum L.) are valuable vegetable crops rich in vitamins, antioxidants, and other phytonutrients. However, they are susceptible to fungal diseases, especially under greenhouse conditions. Objective: To study the effectiveness of microbiological complexes based on Bacillus subtilis and Trichoderma viride as plant growth stimulators and biological control agents for tomatoes and sweet peppers. Methods: The study was conducted in a greenhouse at the Scientific Centre of Vegetable and Industrial Crops, Ministry of Economy of the Republic of Armenia, during the spring and summer-autumn seasons of 2024–2025. Microbiological complexes based on B. subtilis and T. viride were applied to the soil via root treatment, both individually and in combination. Phenological parameters, yield, and biochemical characteristics of the fruits were assessed: the contents of ascorbic acid, total phenolic compounds, carotenoids, and sugars were measured spectrophotometrically; dry matter content- refractometrically; and nitrate levels- calorimetrically. A phytosanitary evaluation of the plants was also performed. The pathogens Fusarium oxysporum and Verticillium dahliae were identified using qPCR, followed by determination of the infection rate. Data were analyzed using ANOVA and the LSD test. Results: The conducted research demonstrated that the application of microbiological formulations had a positive effect on all stages of ontogenesis in tomato and sweet pepper, especially when B. subtilis and T. viride were used in combination, compared to both the control and the individual treatments. The formulations contributed to the acceleration of phenological phases, an extended fruiting period, and an increase in overall yield. Biochemical analysis of the fruits showed an increase in the content of vitamin C, total phenolic compounds, and carotenoids, indicating enhanced antioxidant capacity, as well as higher levels of sugars and dry matter. A reduction in nitrate content was also recorded, confirming an improvement in both nutritional and environmental value of the produce. Phytosanitary monitoring revealed a consistent decrease in the incidence of Fusarium wilt (F. oxysporum) and Verticillium wilt (V. dahliae). The formulations exhibited pronounced antagonistic activity against phytopathogens, particularly under combined application. Moreover, a cumulative effect observed in the second year of use resulted in further reduction of diseased plants, underscoring the formulations' potential as effective tools for long-term biological protection. Novelty: For the first time in Armenia, a comprehensive study was conducted on the synergistic action of microbial complexes based on PGPR (Bacillus spp.) and PGPF (Trichoderma spp.) when applied together on tomato and sweet pepper. A strong bioprotective and growth-stimulating effect was established, accompanied by improvements in agrobiological and biochemical characteristics. The results lay the groundwork for the implementation of environmentally safe bioprotection strategies in greenhouse vegetable production in Armenia and neighboring regions. Conclusion: Microbiological complexes based on Bacillus subtilis and Trichoderma viride are effective plant growth biostimulants and bioprotective agents, contributing to the production of environmentally friendly and functionally enriched tomatoes and peppers, making them promising for sustainable agriculture. Keywords: Bacillus subtilis, Trichoderma viride, biostimulants, tomato, sweet pepper, microbial complex, phytosanitary status, crop yield, antioxidant compounds, fruit quality
The development and characterization of a plant-based functional beverage using Rebaudioside-A
Background: Excessive sugar intake is a major global health issue, fuelling non-communicable diseases and driving consumer demand for nutrient-rich, low-calorie beverages without artificial additives. Functional beverages (FB) present an effective solution by conveniently delivering targeted health benefits. Rebaudioside-A (Reb-A), a natural, zero-calorie sweetener derived from Stevia rebaudiana, provides a promising alternative to sugar and artificial sweeteners, enabling the development of all-natural, low-calorie FBs. Objective: This study aimed to develop a FB with soluble fibre, in two versions: one sweetened with sugar (SSB) and another with Reb-A (RAB), and compare their sensory, physicochemical, and functional properties. Methods: Both SSB and RAB were prepared from pomegranate, raspberry, and lemon juices, as well as green tea, coconut water, and inulin. The beverages were pasteurized (85°C, 1 min) and stored at 3–4°C. Analyses included pH, total soluble solids (TSS), water activity, colour, antioxidant properties (FRAP, total phenolic content - TPC, DPPH, and total anthocyanin content - TAC), and sensory evaluation using a 9-point hedonic scale for taste, odour, colour, and overall acceptance. Results: The RAB finished product demonstrated higher antioxidant activity, with higher DPPH scavenging (p<0.05) and increased FRAP values (p<0.05) compared to SSB. Both beverages presented the same pH, TPC, TAC, water activity levels, and inulin content (5.5 g/serving). Sensory evaluations revealed an overall preference of 70.5% for SSB (p = 0.001), although female participants (42% of the cohort) showed no significant preference. Acceptability indices were high for both (SSB: 83.4%, RAB: 76.9%; p = 0.003), with RAB scoring above 6/9 across all attributes. There were no differences in colour or odour between the two beverages Novelty of the Study: This study is among the first to systematically develop and compare functional beverages (FBs)
Effects of a chicken-derived functional drink on high-intensity endurance performance and recovery in amateur cyclists
Background: High-intensity endurance exercise often causes fatigue, muscle damage, and delayed recovery, driving interest in nutritional strategies to enhance performance and recovery. Chicken Essence (CE), a traditional Asian supplement and a chicken-derived functional drink rich in BCAAs, carnosine, anserine, taurine, and essential micronutrients, which may improve muscle buffering, energy metabolism, and reduce oxidative stress. These effects have been associated with improved performance and reduced levels of muscle damage, as indicated by markers such as creatine kinase and lactate. While short-term CE use has yielded mixed outcomes, long-term supplementation may offer more substantial benefits. Objective: This study aims to investigate the effects of chicken essence (CE) supplementation on physiological alterations, high-intensity endurance performance (HIEP), and post-exercise recovery after HIEP cycling. Methods: Twelve healthy, amateur, male road cyclists participated in a randomized double-blind, placebo-controlled, crossover study. The subjects ingested two bottles (100 ml) of CE or a placebo (PL) per day for 4 weeks. In the first session, the subjects underwent a maximal incremental test (VO2peak) using a cycling ergometer to establish a baseline. During the second and third visits, the subjects were tested for VO2peak and then performed a HIEP cycling at 80% VO2peak. Supplementation conditions (CE or PL) were performed, in a random order, after a washout period of 1 month. Then, during the fourth and fifth visits, subjects repeated the VO2peak and HIEP cycling at 80% of their VO2peak. Baseline blood samples were obtained again immediately after the HIEP cycling test and 24 and 48 hours (h) thereafter and analyzed for creatine kinase (CK), blood glucose, and lactic acid. Results: The maximum oxygen consumption, maximal power outputs, and time to exhaustion varied significantly between the CE and PL groups. The CK level and percentage decrease in lactic acid were significantly different between the CE and PL groups at 24 and 48 h. The blood glucose was significantly different between the CE and PL groups immediately after the HIEP test. Novelty: This study is the first to investigate the chronic effects of Chicken Essence (CE) supplementation over 4 weeks on high-intensity endurance performance and post-exercise recovery in amateur cyclists using a randomized, double-blind, placebo-controlled, crossover design. Unlike previous studies that focused on short-term supplementation or non-athletic populations, this research provides novel insights into the potential of chicken-derived functional drinks to enhance aerobic capacity, prolong time to exhaustion, and reduce markers of muscle damage, offering evidence for their use as a functional supplement in endurance sports. Conclusion: These results suggest that ingesting 100 ml/day for 4 weeks increased high-intensity endurance performance and recovery in amateur cyclists. Keywords: amino acids; chicken essence; cyclist performance; functional drink; maximum oxygen consumption; time to exhaustion; fatigue; muscle damage
Insights into a traditional Iranian food, “Kashk” as a promising candidate for functional food: A literature Review
The traditional foods of many nations can be a platform for the development and introduction of functional foods. Iranian kashk is a fermented milk product obtained by adding water to yogurt, churning butter, adding salt, and then drying the product. This review was aimed to provide insight into all aspects of introducing chemical and nutritional components, production stages, further improvement, and enrichment. This review will also look at the types of microbial and chemical contamination found in kashk. Traditional Iranian kashk contains valuable protein, mineral content, and probiotics (such as types of Lactobacilli, Enterococci, Bifidobacteria, and Pediococci), alongside functional peptides with healing functionality. Therefore, kashk can be a good candidate for further development as a functional food. However, due to the traditional preparation and manufacturing process, the production of kashk contains all the challenges and contaminations associated with dairy foods. The presence of microbial contaminants, chemical toxins, and heavy metals such as E. coli, Staphylococcus aureus, Clostridium spp., Aspergillus spp., aflatoxins, phthalates, PCBs, iron, copper, lead, and arsenic must be considered. Moreover, it is necessary to adopt strategies to reduce them to develop a functional and safe product. This study, the first of its kind, filled the gap in the comprehensive evaluation of Iranian kashk and presented a comprehensive picture of its platform for the supply of functional foods. Keywords: Functional Foods; Kashk, Probiotics; Lactobacillus spp.; Nutrition
Chemical composition and active compounds in Bitter orange (Citrus aurantium) peels
Background: Citrus fruits are significant to functional food science for two main reasons: the diversity of their chemical and nutritional content and their organic residues, which increase their economic value. The present study was conducted on the aqueous extract of dried bitter orange (Citrus aurantium) peels. It aimed to determine the overall chemical composition of the extract, and identify any bioactive compounds that may hold nutritional and industrial value. Objective: This study aimed to determine the overall composition of locally grown bitter orange peels and to determine the active ingredients that can be extracted from them both qualitatively and quantitatively. Results: The results indicated that the percentages of moisture, carbohydrates, protein, fat, fiber, and ash reached 5.34%, 70.25%, 1.95%, 3.50%, 15.38% and 3.58%, respectively. The pH value for the aqueous peels extract was 4.30. Qualitative results indicated the presence of glycosides, saponins, phenols, flavones, coumarins alkaloids in the extract of bitter orange peels. Quantitative results, obtained via HPLC analysis, included the concentrations of active compounds in the prepared extract, which varied according to the type of extract. The aqueous extract of bitter orange peels contained the active compounds gallic acid (0.019 ) µg/mL, vanillic acid (1.149) µg/mL , caffeic acid (0.077) µg/mL, 4-hydroxybenzoic acid (3.390) µg/mL, coumaric acid (0.033) µg/mL, catechol (0.002) µg/mL, naringenin (0.330) µg/mL, ferulic (0.320) µg/mL, chlorogenic (0.262) µg/mL of flavonoids, and vitamin C (448 µg/mL). Novelty: This study highlights the underutilized potential of bitter orange (Citrus aurantium) peels by demonstrating their rich content of bioactive compounds, including multiple phenolic acids and flavonoids. Through qualitative and chromatographic analysis, the research identifies nutritional and medicinal components, positioning bitter orange peels as a valuable resource for functional food development. Conclusion: The bitter orange peel extract contained several types of alkaloids, the most important of which are: methaqualone, promethazine, epigallocatechin, tramadol, and berberine. Additionally, bitter orange peel contains both water-soluble and fat-soluble vitamins. For this reason, the vitamin C levels were also very high in the aqueous extract of bitter orange peel. Keywords: bitter orange, peel extract, chemical compounds, phenolic compounds, vitamins.
Green synthesis optimization and characterization of selenium nanoparticles using aqueous extract of peel bitter orange (Citrus aurantium)
Background: Bitter orange is a citrus fruit rich in bioactive compounds such as flavonoids, which provide antioxidant and antimicrobial properties. Often, its peel is used in the food industry. This study demonstrated that dried bitter orange peel extract is a reducing agent for the rapid and straightforward synthesis of nano-sized selenium nanoparticles. Objective: This study aimed to develop sustainable technology for synthesizing selenium nanoparticles from the aqueous extract of bitter orange peels, which were used as reducing and capping agents. Results: The results of nanoparticles, which were studied in this experiment using UV-Visible spectroscopy, displayed that surface Plasmon resonance was centered at 289 nm. This experiment also concluded an absorption of 1.098. The FT-IR spectroscopy observed the presence of ascorbic acid, phenolic compounds, and a hydroxyl group. X-ray diffraction (XRD) analysis revealed a spherical crystal structure. The highest diffraction intensity was observed at the 100-crystal plane at a 2θ angle of 27.691°. The peak width at this position corresponded to a crystallite size of approximately 18 nm. This concluded that all particles were within the nanoscale range. The scanning electron microscopy (FE-SEM) results concluded that the nanoparticles were homogeneous in size and, after preparing a selenium solution, the crystal ball diameter ranged between 29.24 and nd 59.14 nm. The treatments coated with composite and straightforward carrageenan films developed a distinctive texture and aroma and maintained their shape, color, and overall acceptability throughout the refrigeration period. Novelty: This study demonstrates that using bitter orange peels may be a natural source of bioactive compounds such as phenols and flavonoids. Furthermore, selenium particle preparation using green, environmentally friendly methods within a natural polymer matrix of carrageenan may offer vigorous antioxidant activity. This produces nano-films, which may serve as innovative/active packaging materials that maintain the quality and safety of functional food products. This enhances the biological value of active ingredients while improving their biological efficiency through the nano system. Recycling fruit waste of bitter orange peels and using renewable natural materials like carrageenan offers additional green technologies without using solvents or harmful compounds. This will propel the development of sustainable goals in clean production and waste reduction. Conclusion: Bitter orange peel extracts act as reducing agents for the rapid and straightforward synthesis of nano-sized selenium nanoparticles. This provides sustainable and economic benefits to produce functional foods. Keywords: bitter orange peel, selenium oxide, carrageenan, green synthesis, particle characterization, Food processing (burger).
Comprehensive agrobiological and biochemical study of sweet pepper (Capsicum annuum L.) varieties
Background: Sweet pepper (Capsicum annuum L.) fruits are characterized by a high content of vitamin C, carotenoids, and other biologically active compounds that contribute to their nutritional value. Under protected cultivation conditions, this crop ensures stable production of high-quality fruits regardless of seasonal variability. The identification and selection of cultivars capable of accumulating elevated levels of these compounds are of considerable interest for the agricultural sector and the development of functional food products. Objective: The aim of this study is to conduct a comparative agronomic and biochemical evaluation of Armenian sweet pepper varieties grown under protected cultivation conditions. Methods: Тhe study was conducted from 2022 to 2024 under greenhouse conditions at the Scientific Centre of Vegetable and Industrial Crops. Nine promising sweet pepper (Capsicum annuum L.) varieties- Sate, Manana, Yana, Loshtak, Jermatnayin Hska, Narinj, Araqsi-23, Teghakan-7, and Nizak - were evaluated. Phenological observations, morphological characterization, yield assessment, and fruit quality evaluation were performed throughout the growing season. Biochemical parameters of the fruits were determined using spectrophotometric methods, while dry matter content was measured with a refractometer. Statistical analysis included ANOVA (p ≤ 0.05), LSD test, and Pearson correlation. Results: The varieties showed significant differences in developmental timing, fruit shape and color, yield, and nutrient content. The period from emergence to flowering ranged from 80 to 97 days; technical maturity was reached in 107–121 days, and biological maturity in 135–145 days. Fruit morphology varied (cuboid, prismatic, conical), and color transitioned from green at the unripe stage to red, orange, or yellow at full maturity. Yields ranged from 13.4 to 22.6 kg/m², depending on the variety. The highest levels of vitamin C and total sugars at both ripening stages were recorded in Araqsi-23, Jermatnayin Hska, and Manana. These varieties also demonstrated the highest sweetness index due to their elevated sugar and low acid content. The varieties Sate, Yana, and Narinj exhibited balanced biochemical profiles, making them suitable for both fresh consumption and processing. Loshtak, Teghakan-7, and Nizak had lower values, indicating their suitability for industrial processing. Chlorophyll content in unripe fruits was higher in dark-green-fruited varieties. The highest carotenoid levels were found in red-fruited varieties (Yana, Loshtak, Jermatnayin Hska, Nizak, and Teghakan-7), ranging from 1112.0 to 1995.2 μg/100 g fresh weight. Orange-fruited varieties (Narinj, Araqsi-23) and yellow-fruited ones (Sate, Manana) showed moderate and relatively lower carotenoid content. Importantly, all varieties contained vitamin C levels that exceed the recommended daily intake, emphasizing their high nutritional value. Novelty: A comprehensive agrobiological and biochemical evaluation of nine Armenian sweet pepper varieties grown under protected cultivation was conducted for the first time. A correlation between morphological and biochemical traits of the fruits was established, which has not been previously reported in the scientific literature. Varieties with high levels of bioactive compounds were identified, highlighting their value for functional food production and breeding within the framework of sustainable agriculture. Conclusion: The sweet pepper varieties differed in maturation period, fruit morphology, and levels of bioactive compounds. Several varieties combined high yield potential with notable nutritional value, confirming their suitability for protected cultivation and functional food production. The findings emphasize the importance of an integrated breeding approach focused on enhancing agronomic and nutraceutical traits. Keywords: sweet pepper, Armenian varieties, greenhouse, phenological characteristics, fruit morphology, ascorbic acid, total carotenoids, total sugars, dry matter chlorophylls, antioxidant properties, yield
Tocotrienols activate diacylglycerol kinase a via 67 KDa laminin receptor
Background: Diabetes is a significant social issue. Controlling diabetic complications such as nephropathy is crucial for the quality of life (QOL) of diabetic patients. The abnormal activation of protein kinase C (PKC) through increased diacylglycerol levels (DG) due to hyperglycemia is a common mechanism that causes diabetic complications. Diacylglycerol kinase (DGK) can attenuate PKC activity by converting DG to phosphatidic acid. Thus far, d-α-tocopherol (αToc) treatment has been shown to prevent early changes of diabetic renal dysfunctions by activating DGKα via the 67KDa laminin receptor. Vitamin E is classified into tocopherols (Toc) and tocotrienols (T3) with four derivatives: α, β, γα, β, γ, and δ. We have found that all Tocs induced the translocation of DGKα. However, it remains unclear if T3s also induced translocation of DGKα. Objective: The objective of the study was to investigate the relationship between tocotrienols (T3s) and induced translocation of DGKα, while exploring the mechanism underlying T3s-induced translocation of DGKα. Results: Similarly to a-tocopherol, α-T3 binds to 67LR, resulting in the induction of a translocation of DGK. As well as α- T3, β, γ, δ, and α Tocs induced translocation of DGK. Conclusion: αT3, like αToc, activates DGKα by binding to Leu58 and Trp176 in 67LR. It means 67LR may be important for the functions of T3s, especially the non-oxidant effects of T3s. Keywords: catechins, diabetic nephropathy, diacylglycerol kinase, vitamin E
Effects of supplementation rich in CYP2E1 and decarboxylase enzymes on leukocytes of smoking workers exposed to benzene at Osowilangon shoe industry home in Surabaya
Background: Exposure to benzene in the shoe industry is a risk factor for immune system disorders, especially in the leucocyte profile. Supplementation of enzymes such as CYP2E1 and decarboxylase could potentially protect against the toxic effects of benzene, especially in workers who smoke. Objectives: This study aims to analyze the effect of CYP2E1 and decarboxylase-rich enzyme supplementation on the leukocyte profile of smokers exposed to benzene in a home-based shoe industry in Surabaya. Methods: This study employs a quantitative approach with a pre-experimental one-group pretest-posttest design. The study was conducted in two locations of the home shoe industry in RW 1 and RW 2 Tambak Osowilangun Village, Surabaya. The sample consisted of 27 workers who fulfilled the inclusion criteria. Results: The cross-tabulation results showed that most non-smoking workers experienced a decrease in leukocyte values after receiving enzyme supplementation, from 14 people (58.3%) to 5 people (20.8%), indicating an improvement in leukocyte values in 9 people. Overall, 11 workers (41%) had improved leucocyte values after the intervention. Conclusion: Supplementation of CYP2E1 and decarboxylase enzymes contributed to the improvement of the leukocyte profile in smokers exposed to benzene, suggesting the potential of this intervention in reducing the toxic effects of benzene in the work environment. Keywords: safety to work, benzene, leukocytes, home industry, shoemakers
Comparative study of qualitative traits of lentil accessions grown in outdoor hydroponic and soil conditions in Armenia
Introduction: One major global challenge of this century is achieving a Second Green Revolution, focusing on enhancing food security through legumes such as lentils. Legumes are vital for low- and middle-income countries due to their nitrogen-fixing properties and contribution to sustainable agriculture. However, legumes are underutilized in the human diet despite their health benefits. To address this, alternative farming technologies such as hydroponics are necessary to boost yields. Climate change, technological advancements, and the need for self-sufficiency highlight the importance of introducing lentils in Armenian farming practices. These products can serve as a valuable and nutritious crop. Objective: This study uses traditional farming methods and a controlled hydroponic system to evaluate the feasibility and efficiency of cultivating lentils in the Ararat Valley, including the mountainous foothill zone. It also aims to evaluate the nutritional value of lentil seeds. These products' biochemical and bioactive components, such as proteins, fats, carbohydrates, and dietary fiber, were assessed. Methods: Experiments were conducted in 2022-2023 in outdoor hydroponics, using current soil conditions in the Ararat and Gegharkunik regions of Armenia. Several genetic resources of lentils from ICARDA, including Flip 2007-12, Flip 2006- 4L, Flip 2007- 3L, Flip 2007- 30L, Ep-54, SellFrom 1767LL, and local varieties Talini 6 and Haykakan 88 (controls) were used. The protein content was determined using the Micro-Kjeldahl method. Total sugars were determined using the Bertrand method. Fats were determined by the Soxhlet extraction method. Dietary fiber was analyzed according to the American and International Standards. Results: The results show that the protein, total sugar, crude fat, and total fiber contents of lentils grown under the soil conditions of the Ararat region ranged from 20.1 to 26.5%, 6.0 to 6.7%, 1.1 to 1.5%, and 9.0 to 13%, respectively. Outdoor hydroponics in the same region yielded lentils with 20,1-26,1% protein, 6.0-6.8% total sugar, 1.2-1.9% crude fats, and 9.5-11% total fiber. The lentils raised in the Gegharkunik region contain 20,1-26,5% protein, 6.2-6.8% total sugars, 1.2-1.5% fats, and 10.5-12.5% dietary fiber. Under hydroponic conditions in Ararat Valley, lentil yield increased, with seed weight per plant ranging from 14.9-21.0 g, compared to 4.3-7.7 g in soil conditions in Ararat and Gegharkunik. Conclusion: Several genetic resources of lentils from ICARDA (Flip 2007-12, Flip 2006-4L, Flip 2007-30L, Flip2007-3L, Ep-54, Sell from1767L) and local varieties (Talini 6, Haykakan 88) exhibited high levels of biochemical properties (protein, total sugars, fats, dietary fiber) when grown in the outdoor hydroponics of the Ararat region. This method contributed to increased yields; the seed weight per plant in open hydroponics reached 14.9-21.0 grams, and in soil conditions (4.3-6.2 grams, compared to 5.4-7.7 grams in soil conditions of the Gegharkunik region of Armenia). Keywords: lentil, outdoor hydroponic, protein, monosaccharides, fats, dietary fiber.