Journal of Experimental Food Chemistry

Carotenoids are naturally occurring pigments found in various plants and algae, which play essential roles in the health and performance of farm animals. This review aims to provide a comprehensive analysis of the implications of carotenoids in farm animal diets on health and performance. Carotenoids have been recognized for their antioxidant properties, immunomodulatory effects, and potential for enhancing reproductive performance. Moreover, these compounds contribute to the vibrant colors of animal tissues, which have aesthetic value and can impact consumer perception. The review encompasses an examination of carotenoid sources, absorption and metabolism in farm animals, and their effects on growth, immunity, reproduction, and product quality. Additionally, potential mechanisms underlying the observed benefits are discussed. Overall, a better understanding of the role of carotenoids in farm animal diets can guide feed formulation strategies, promoting optimal animal health, performance, and product quality.

Nanotechnology has revolutionized various industries, but concerns about its potential impacts on human health have emerged. This study aims to investigate the link between nanomaterials and micronutrient intake, shedding light on their potential effects on human nutrition. By analyzing existing research and conducting controlled experiments, we explore how nanomaterials, such as nanoparticles and nanocomposites, can interact with food and dietary supplements, affecting the absorption, bioavailability, and utilization of essential micronutrients. Additionally, we examine the mechanisms through which nanomaterials may influence nutrient metabolism and explore potential implications for human health and nutritional strategies. The findings of this study will contribute to a better understanding of the complex relationship between nanomaterials and micronutrient intake, aiding in the development of guidelines and regulations to ensure the safe integration of nanotechnology in food and healthcare sectors.

Pepper berries are widely known for their aromatic and culinary uses. However, they also possess a fascinating aspect— their unique color. Pepper berries exhibit a striking deep red hue, often referred to as "pepper berry color." In this article, we will explore the molecular inheritances behind this captivating color and delve into the intricate process of colorant biosynthesis in pepper berries. The pepper berry color is primarily attributed to the presence of a class of pigments known as anthocyanin. Anthocyanins are water-soluble pigments commonly found in plants, responsible for the vibrant red, purple, and blue hues seen in various fruits, vegetables, and flowers. These pigments not only contribute to the visual appeal of plants but also play a crucial role in attracting pollinators and protecting against environmental stressors.

The demand for plant-based fish substitutes has been steadily increasing due to concerns over sustainability, animal welfare, and health. This review aims to assess the current state of processing methods and product quality of plant-based fish substitutes. Various processing techniques, such as extrusion, texturization, and encapsulation, have been employed to develop fish-like textures, flavors, and nutritional profiles in plantbased alternatives. Furthermore, the quality attributes of these substitutes, including sensory characteristics, nutritional composition, and shelf life, have been evaluated to determine their viability as fish substitutes. The review also examines the challenges associated with processing plantbased fish substitutes, such as achieving desirable texture and overcoming off-flavors. Strategies to enhance product quality, such as fortification with omega-3 fatty acids and improvement in flavor masking techniques, are discussed. Overall, this review provides valuable insights into the processing methods and product quality of plant-based fish substitutes, facilitating the development of sustainable and appealing alternatives to meet the increasing consumer demand.

This manual is an updated version of laboratory manual for Food Analysis. It has been compiled to fill in the gap in the existing old manual used in the laboratory of the Food Science and Postharvest Technology Department. The old version was a fragmented piece of protocols for each parameter and creates difficulty for a reader who needs to understand the method principle of each parameter to be measured in detail. The scope of this manual has taken into account the details of proximate analysis methods (moisture content, crude protein, crude fat, crude fiber, and ash content and total carbohydrate); bioactive determination methods (polyphenol, total flavonoid, ascorbic acid, and beta-carotene) and method of total antioxidant capacity determination. Furthermore, this updated version of the manual covers the basic principles and analytical procedures applied in the analysis of proximate, bioactive components and antioxidant capacity as applied to food biomaterials. A great effort has been made by the contributor of this document to make it very easy so as to make it a user friendly type manual for the readers and users.