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The purpose of this paper is to investigate the effects of concentrations of mixed enzymes (Rapidase EX Color and Accellerase) and incubation times on the release of biologically active compounds and the extraction efficiency of cantaloupe juice.

Different concentrations of the mixed enzymes (0.25-1.0 per cent) and incubation times (1-5 h) were used. The yield, clarity, bioactive compounds and antioxidant activities were investigated.

The total phenolic content, total flavonoid content, β-carotene, ascorbic acid content and antioxidant capacities as evaluated by 2, 2-diphenyl-1-picrylhydrazyl-radical scavenging activity and ferric reducing antioxidant power were approximately 6, 3.25, 3, 2.5, 3.5 and 3.0 times higher than the control samples after incubating with 0.5 per cent enzyme for 2 h (p < 0.05). This condition was recommended to promote the release of biologically active compounds and still provided a 32 per cent increase in the amount of the extracted juice.

Cantaloupe juice produced by enzymatic treatment could be claimed to be a source of health enhancing compounds. This work could be used as a guideline for the industry to develop high value-added functional drinks from cantaloupe.

This study evaluates for the first study on the application of Rapidase EX Color and Accellerase for improving the phytochemical compounds in cantaloupe juice. This technique could successfully extract the cantaloupe juice with biologically active nutrients containing beneficial health effects.

The article seeks to address a methodological procedure based on keyword analysis and the structuring of data into information systems in the field of functional foods, a newly‐emerging scientific field within the broader scope of food sciences and technology.

An experiment was undertaken by selection of a research field or research subject, selection of search profile, selection and processing of relevant databases, keyword analysis, and the arrangement of data (keywords) according to tree‐structures. Keyword analysis was employed to identify narrower research fields within the broader scientific field. The structuring of data into systems was used to classify the terms within the particular narrow field. Keywords with higher and lower frequency were identified. A classification tree was set up, based on keywords (thesaurus‐based descriptors) extracted from the FSTA (Food Science and Technology Abstracts) database available online. The tree was supplemented and upgraded with some additional topical terms that have not as yet been included in the existing thesaurus. To serve as a comparison a completely new classification tree was designed, based on online full‐text data.

Comparison of the two trees suggests that the previous existing tree is sufficiently accurate in representing the field of functional foods, provided that it is upgraded with some additional terms. A more accurate classification should improve thesauri and consequently enhance retrieval in international databases.

Presents a methodology of database analysis which may serve to improve database patterns, especially with regard to information retrieval.

This study aims to focus on the possibility of developing new thiazole azo dyes with good colouristic application properties, biological and pharmacological activities.

Coupling of curcumin with different aromatic diazonium salts of 2-amino thiazole derivatives, such as 2-aminobenzothiazole, 2-amino-5-phenylthiazole, 2-amino-5-methylthiazole and 2-amino-5-nitrothiazole-produced novel azo dyes. Structures of all synthesised dyes were fully confirmed via spectroscopic and analytical methods. Those compounds were examined for their antimicrobial, anticancer and antioxidant activities. They were applied on polyester fabrics and, subsequently, their dyeing properties, light, washing, perspiration, rubbing and sublimation fastness were determined.

Prepared dyestuffs were suitable for dyeing polyester fabrics. It was found that all prepared dyes possess high colour strength, as well as good overall fastness properties. Meanwhile, the synthesised compounds exhibited good biological and pharmacology activity.

Synthesis of these four azo dyes for textile dyeing was not conveyed earlier.

Thaizolyl disperse dyes were responsible for giving better colour assessment and fastness properties on polyester fabrics.

Although, most of synthesis eco-friendly dyes are expensive, they are showing a good antimicrobial and anticancer activity.

It gave straightforward approach to synthesise novel thiazolyl azo dyes with good biological, pharmacology activities, good colour assessment, and fastness properties.

The purpose of this paper is to review the nutritional and food value of pumpkin Cucurbita, along with different health benefits. Cucurbita (pumpkin) is an herbaceous vine, member of Cucurbitaceae family. It is an edible, heat-sensitive plant, which has an abundant amount of active compounds such as carotenoids, alkaloids, flavonoids, polyphenols, tannins, tocopherols, phytosterols and cucurbitacin, accounted for numerous health benefits, namely, antidiabetic, antioxidant, anticarcinogenic, hypotensive, hyper protective activities.

Major well-known bibliometric information sources such as Web of Science, Scopus, Mendeley and Google Scholar were searched with keywords such as nutrition value of Cucurbita, Cucurbita utilization, bioactive compounds of pumpkin, health benefits, processing, food formulations and current scenarios were chosen to obtain a large range of papers to be analyzed. A final inventory of 105 scientific sources was made after sorting and classifying them according to different criteria based on topic, academic field, country of origin and year of publication.

The comprehensive review of different literature, data sources and research papers seeks to find and discuss various nutritional benefits of pumpkin. It contains all necessary macro- and micro-nutrients, amino acids, vitamins, antioxidants and bioactive compounds with a relatively low amount of antinutrients. The recent upsurge in consumer interest for health-promoting products has opened up new vistas for plant products containing bioactive compounds in different food formulations.

This paper contains information regarding the chemical composition, nutritive value, phytochemical studies, pharmacological properties, bio-accessibility, food and industrial applications of pumpkin. Worldwide, pumpkin is used as food additive in various food products such as candy, weaning mix, corn grits, kheer, jam, crackers, bread, etc. Effect of different processing methods such as high temperature, pH, blanching, oven drying, freeze-drying to retain or minimize its losses in case of color, texture, flavor, and the carotenoids are of concern. The review paper highlights the nutritional, therapeutic, potential and processing attributes.

The role of diet in contributing to the incidence of coronary heart disease, cancer and other common Western diseases is attracting increasing attention. Foods which provide different biologically active compounds, such as phyto‐oestrogens, have been extensively studied and epidemiological evidence suggests that populations consuming a diet high in phyto‐oestrogens have a lower risk of these diseases. This paper reviews some of the key studies on soy isoflavones which suggest that the incorporation of soy protein into the British diet may offer important health benefits. Non‐steroidal dietary oestrogens are found in high concentrations in the traditional diets of the Far East, and by vegans who consume large amounts of soy protein. Consumption of isoflavones across Asia varies considerably and it is estimated that between 25 to 45mg of isoflavones is consumed daily, compared to as little as 5mg daily in Western countries. It is well established that modification of dietary fat, especially saturated fat, soluble fibre and total calories have a role in coronary heart disease risk. In a meta‐analysis of 38 controlled trials on soy proteins, it was concluded that significant reductions in serum and total LDL cholesterol could be achieved. A wide range of epidemiological data shows strong correlations between a diet high in soy protein and vegetables and a reduced risk of breast cancer. The incidence of osteoporosis in Japanese women is significantly lower than in Western women and dietary factors such as soy protein intake may be important in sustaining this protection.

The purpose of this study was to determine differences in taste-related and bioactive compounds of organically (OR) and conventionally (CONV) cultivated commercially produced strawberries (Fragaria × ananassa Duch.). Addresses the question if the consumers buying OR strawberries are likely to purchase fruits with better taste and richer in bioactive compounds than those buying CONV fruits.

Only information commonly available to the consumers [cultivar, quality class, product origin (country) and eco-labelling], was considered in selecting experimental material. “Polka” strawberries from 14 farms (7 OR and 7 CONV) from South Estonia were used for analyses.

No evidence was found that OR strawberries contain more bioactive compounds or have higher soluble solids content and titratable acids ratio (associated with better taste) compared to CONV strawberries. There were significant differences in content of total phenolics, anthocyanins, ascorbic acid, vitamin E, total antioxidant capacity, titratable acids and soluble solids between strawberries from individual farms irrespective of cultivation system.

Our study was limited to strawberry “Polka” and some other cultivars might response differently to production systems.

Consumers get information that by choosing an organic product in the marketplace, it is not guaranteed that this product has higher content of bioactive compounds.

Comparative studies of organic and conventional products are preferably performed with products grown at the same location with the same amount of nutrients etc. However, information of production site’s microclimate, soil texture or the amount of plant available nutrients is never available to the consumers. Therefore, our consumer-oriented approach might be valuable.

Fat provides a major contribution to the palatability of food. It has a lubricating effect and improves the texture of many food products, and it also acts as a heat transfer medium in the frying of food. Fat is also a carrier of fat soluble flavour compounds which make some high fat products such as butter very attractive to consumers. As a consequence of these characteristics, fat in the diet has risen to 42.6% of calories according to the National Food Survey of 1980. The fat content of the diet in western countries shows a considerable increase during this century, and it also contrasts with developing countries where the fat intake is considerably less. A UN report estimates that fats provide about 14 per cent of total calories in developing countries. This has stimulated considerable research into the metabolism of fat and the relationship between the high intake of fat and diseases prevalent in western countries.

To define strategic directions for the Russia’s social, economic, scientific and technological development in 2011-2013, a large-scale foresight study including the deep analysis of prospects of biotechnology development there was undertaken (Russia 2030: Science and Technology Foresight). This paper aims to present results of this research.

The study was based on a combination of technology-push and market-pull approaches that aimed not only to identify most promising science and technology (S&T) areas but also to understand how they can be realized in practice. Representatives from federal authorities, science and business were involved in the project to create future visions of technological directions; analyze grand challenges, weak signals and wild cards; and set research and development (R&D) priorities.

According to results of the study, Russia has a potential for biotech sector development, although the level of R&D in the majority of areas is lagging behind that in the USA and leading EU countries. However, there are several advanced applied research areas where efforts can be focused. Among them are high-performance genomics and post-genomics research platforms, systems and structural biology, microbial metabolic engineering, plant biotechnology and microbial strains and consortia for development of symbiotic plant–microbial communities.

Concentration of available resources of government and business on biotechnological sector development can help to find answers for challenges that Russia faces today or will face tomorrow. It will help to pick up on the current level of research activities, improve the quality of personnel training, make this area the engine of the economy and carry out the so-called new industrialization of the country, building a new, high-tech device industry.

This paper aims to evaluate of the microalgae potential for commercial application, in particular to conduct experimental study of biogenic compounds removal from sewage waters by microalgae, and to calculate economical benefits from biofertizers and biofuel production.

Experimental study in the concentration change of nitrogen and phosphorus compounds in the cultivation of Chlorella Vulgaris microalgae in various types of sewage water was carried out.

The efficiency wastewater treatment by microalgae was confirmed. The economic benefit from the biomass utilization as biofuel production was calculated.

Implementation of wastewater treatment technology with biomass recycling for biofuel and biofertilizers production will minimize the impact on the environment.

As a results of experimental studies, the ability of microalgae to reduce biogenic elements in wastewater was confirmed. Microalgae can be used both for wastewater treatment to biogenic elements removal, such as phosphorous and nitrogen compounds, and biofuel, biofertilizers production. Prospects of the commercial use of microalgae are obvious. They are specially adapted to an environment dominated by viscous forces.

The purpose of this paper is to discuss the synthesis of new azo disperse dyes containing pyridine ring for dyeing acetate polyester and other fibres.

Cycloaddition reaction of 3-formylchromone (Compound 1) with ethyl vinyl ether (Compound 2) afforded 3-ethoxy-4,4a-dihyro-3H,10H-pyrano[4,3-b]chromen-10-one (Compound 3). Reaction of 3 with aqueous ammonium sulphite in ethanol furnishes 3-(2-hydroxybenzoyl)pyridine (Compound 5). Compound 5 was fully characterised by spectroscopic techniques. Ten arylazo derivatives of Compound 6 have been prepared for use as dyestuffs. The effect of the nature and orientation of substituents in the diazonium component on the colour of azo dyes is discussed. Dyeing performance of the dyes on different fibres has also been assessed.

Most of the dyes showed good affinity to polyester fibres. On the other hand, polyacrylic fibres were only stained to weak shades.

No details regarding the synthesis and dyeing performance of such dyes are reported before in the literature.