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The purpose of this paper is to provide a comprehensive overview of multiple functions of the coriander plant, including its nutritional and nutraceutical benefits, with special reference to linalool.

The authors undertake a literature review of the coriander plant's history, chemical composition of coriander parts and its oil, and their nutraceutical potential. Various phytopharmacological appraisals have been discussed at length to investigate their important potential.

Coriander is an annual, herbaceous plant which originated from the Mediterranean and Middle Eastern regions and known as medicinal plants. Coriander contains an essential oil (0.03‐2.6%). The different parts of this plant contain monoterpenes, limpnene, α‐pinene, γ‐terpinene, p‐cymene, citronellol, borneol, camphor, coriandrin, geraniol, dihydrocoriandrin, coriandronsA‐E, flavonoids and essential oils. It is used as a stomachic, spasmolytic and carminative which have a greater bioactive property. Various parts of this plant, such as seeds, leaves, flower and fruit, possess antioxidant activity, diuretic, anti‐convulsant anti‐diabetic activity, sedative hypnotic activity, anti‐mutagenic, anti‐microbial activity, anthelmintic activity. The physical properties, chemical composition and bioactivity affect the coriander's commercial value.

Currently available information on coriander seeds and leaves is insufficient. These observations have led to continuing research aimed at identifying specific bioactive components in foods, such as antioxidants, which may be responsible for improving and maintaining health. Antioxidants are present in foods as vitamins, minerals, carotenoids, and polyphenols. Coriander is also rich in such compounds. Research supports that some of these foods, as part of an overall healthful diet, have the potential to delay the onset of many age‐related diseases, so there is urgent need to explore the role of these compounds.

This review is unique in its comprehensive nature and reflects the importance of coriander as a medicinal food.

The purpose of this study was to explore the potential benefits of Coriandrum sativum (C. sativum) on anxiety, depression, sleep quality and memory among students.

This randomized controlled trial involved university students aged 18–25 years, who had no known allergies to C. sativum or were using psychotropic medication. After giving informed consent, participants were randomly assigned using a computer-generated random sequence to either 500 mg C. sativum seeds or a placebo. Primary outcomes measured changes in memory (prospective and retrospective memory questionnaire [PRMQ]), anxiety and depression (Hospital Anxiety and Depression Scale), while secondary outcomes assessed sleep quality (Pittsburgh sleep quality inventory [PSQI]).

A sample of 86 students with a mean age of 20.05 ± 1.6 years was selected for the study. Initial assessments ensured no significant differences in demographic or study variables between the control and intervention groups. Statistical analysis revealed significant improvements in memory (PRMQ: p = 0.006), anxiety (Hospital Anxiety Scale: p = 0.04) and depression (Hospital Depression Scale: p = 0.002), as well as in sleep quality (PSQI: p = 0.03) in the group receiving C. sativum compared to the control group.

This research offers initial insights into the potential benefits of C. sativum intake, specifically its role in enhancing memory performance and mitigating anxiety among student populations. The results present a compelling case for further research in this domain to solidify these preliminary conclusions.

This study aims at improving combustion process to reduce emissions. Emissions such as carbon monoxide, particulate matter and unburnt hydrocarbons are a result of incomplete combustion. These emissions have useful energy but cannot be reclaimed. Hence, to enhance combustion, effect of biofuel blending on diesel combustion was investigated.

Essential oils have been found easier for blending with diesel because of simple molecular structure compared to vegetable oils. Lavender oil is an essential oil which has not yet been studied by blending with diesel. The major constituents of lavender oil are linalyl acetate (cetane number improver) and linalool (nitrogen oxides reduction). A single-cylinder, four-stroke diesel engine was run by blending diesel with lavender oil (Lavandula angustifolia oil [LAO]) in varying proportions, 5%, 10% and 15% by volume.

Higher heat release rate (HRR) was observed using lavender oil blends compared to pure diesel. Compared to diesel, an increase in brake-specific fuel consumption using blends was observed. LAO15 has the lowest CO emissions at all loading conditions, 29.3% less at 100% load compared to diesel. LAO5 and LAO15 have 6.9% less HC emissions at 100% load condition compared to diesel. LAO15 has only 1.3% higher NO_x emissions compared to diesel at 100% load condition. LAO5 has the lowest smoke content at all loading conditions.

Lavender oil was used directly without any processing. Tested on single-cylinder engine.

To the best of the author’s knowledge, currently, there is no published work on lavender oil–diesel combination. Lavender oil can provide a simple renewable solution for diesel additives with potential up to 15% blending.

Plant materials continue to play a major role in primary health care as therapeutic remedies in many developing countries. Medicinal herbs contain physiologically active principles that over the years have been exploited in traditional medicine for the treatment of various ailments as they contain antimicrobial properties. This paper aims to determine the antibacterial activity of Iranian endemic plants.

Antibacterial activities of ethanol extract and essential oil of ten Iranian folklore herbs including Heracleum lasiopetalum Boiss., Hypericum scabrum L., Thymus daenensis Celak., Ziziphora teniur L., Echiophora platyloba L., Dracocephalum multicaule Benth., Kelussia odoratissima Mozff., Mentha longifolia Hudson., Achillea kellalensis Boiss. and Arnebia euchroma (Royle.) Johnston. were investigated against Yersinia enterocolitica PTCC 1151 by agar disc diffusion and serial dilution assays.

Most of the extracts and essential oils showed some antibacterial activity against the tested bacteria with the diameter of inhibition zone ranging between 9 and 16 mm. Of the plants studied, the most active extracts were those obtained from essential oil of H. lasiopetalum fruits and ethanol extract of A. euchroma roots. The MIC values for active extract and essential oil ranged between 0.039 and 0.156 mg/ml.

The results obtained appeared to confirm the antibacterial potential of the plants investigated.

The essential oil <0.039 mg/ml of H. lasiopetalum fruits could be used as natural antibacterial agent Y. enterocolitica in the food preservation and human health.

Collaboration with universities is an important innovation strategy for enterprises. However, currently very little research has focused on how such university-industry collaborative innovation activities should be managed. The paper aims to discuss this issue.

This paper introduces the university-industry collaborative innovation practices of Zhejiang NHU Company in China. By using a case study as the method, this paper aims to illustrate the mechanism of university-industry collaborative innovation and how to manage the collaborative innovation activities efficiently.

Zhejiang NHU Company established a university-industry collaborative innovation link through three innovation platforms: the technology R&D center, the ZJU-NHU joint-research center, and the national engineer center. Zhejiang NHU Company manages its collaborative relationships with universities through this innovation network.

NHU Company managed the collaborative relationship efficiently with the institutions, representing an effective degree of university-industry collaborative innovation management.

The aim was to prepare antibacterial microcapsules and transferred to denim and non-denim (canvas) trousers.

For this purpose, lavender and sweet almond oil as active agents were encapsulated with ethylcellulose shell with a spray dryer method and carried out capsule optimization studies.

The particle diameter of the capsules ranged between 0.61 and 8.76 µm, SPAN value was 1.608 and the mean particle size was 4 µm. The mass yields of capsules ranged between 35.0 and 75.4 %w/w. Denim fabrics were treated with prepared capsules by exhaustion and spraying methods. It was seen that microcapsules provided a reduction of bacteria by over 97% against both Staphylococcus aureus and Escherichia coli and the fabrics still showed an antibacterial effect after five washing cycles.

When application methods were compared, the spraying method was found to be more sustainable process than exhaustion and could be used as an alternative for reducing energy consumption and capsules could provide antibacterial properties to the fabrics.

This study aims to determine the effect of aromatherapy used in reducing the pain caused by fistula puncture in hemodialysis patients.

In this study, the effect of aromatherapy application on fistula puncture was analyzed and carried out by scanning the relevant literature. The literature review was conducted between August and October 2020. While reviewing the literature, the authors used “aromatherapy,” “pain,” “fistula,” “puncture,” “hemodialysis” keywords and various combinations of these; moreover, Google scientist, Pubmed, Cochrane, ScienceDirect, Web of Science, Medline and Ovid databases and studies, which were conducted in the last 10 years were reviewed. As a result of the literature review, 1183 studies were reached and seven of them were included in the study by taking the inclusion criteria into account.

The randomized controlled studies are six studies and nonrandomized controlled experimental 1 study were added to the scope of the study and seven studies were included in the sample. In these studies, personal information forms developed by the researchers as data collection tools and the VAS scale, Numerical pain rating, the numeric rating scale were used to evaluate pain.

It has been determined that aromatherapy application in hemodialysis patients has positive effects on reducing pain due to puncture fistula intervention.

This study provides reduction or elimination of fistula needle insertion pain in hemodialysis patients.

The purpose of this review is to address the consumer’s preferences that have varied greatly in the past decade appraising the use of flavor and aroma compounds in the development of functional foods rather than consuming artificial additives. A growing interest in natural flavoring agents and preservatives have made the researchers to explore the other bio-functional properties of natural flavors beyond their ability to give a remarkable flavor to the food.

In this review, five major flavoring agents used significantly in food industries have been discussed for their bioactive profile and promising health benefits. Vanilla, coffee, cardamom, saffron and cinnamon, despite being appreciated as natural flavors, have got impressive health benefits due to functional ingredients, which are being used for the development of nutraceuticals.

Flavoring and coloring compounds of these products have shown positive results in the prevention of several diseases including carcinoma and neurological diseases such as Alzheimer’s and Parkinson’s. Such effects are attributed to the presence of phenolic compounds, which possesses free radical scavenging, anti-inflammatory antiviral and antimicrobial properties. These properties not only show a preventive mechanism against diseases but also makes the food product shelf-stable by imparting antimicrobial effects.

This paper highlights the opportunities to increase the use of such natural flavoring agents over synthetic aroma compounds to develop novel functional foods. Phenols, carotenoids and flavonoids are the major health-promoting components of these highly valued aroma ingredients.

The growing range of EEC Directives and Regulations for food products, some of which have never been subject to statutory control in this country, with compositional standards, and in particular, prescribed methods of analysis — something which has not featured in the food legislative policies here — must be causing enforcement authorities and food processors to think seriously, if as yet not furiously. Some of the prescribed methods of analysis are likely to be less adaptable to modern processing methods of foods and as Directives seem to be requiring more routine testing, there is the matter of cost. Directive requirements are to some extent negotiable — the EEC Commission allow for regional differences, e.g., in milk and bread — but it has to be remembered that EEC Regulations bind Member‐states from the date of notification by the Commission, over‐riding the national law. Although not so frequently used for food legislation, they constitute one of the losses of sovereign power, paraded by the anti‐market lobby. Regulations contain usual clauses that they “shall enter into force on the day following publication in the Official Journal of the European Communities” and that they “shall be binding in their entirety and directly applicable in all Member States”.

The purpose of this paper is to identify and analyse the fermentative properties of a strain of indigenous Wickerhamomyces anomalus (W. anomalus) from Rosa roxburghii Tratt (R. roxburghii).

Morphological and molecular methods were used to determine the species of the selected strain W. anomalus C11. The physiological tolerances to glucose, ethanol, citric acid and sulphur dioxide (SO₂) were further assessed by checking the growth of cells, and the oenological performances were proved to measure the related fermentative properties of R. roxburghii wines.

The W. anomalus C11 strain could be grown faster than commercial S. cerevisiae X16 in its logarithmic growth period and had preferable tolerances to glucose, ethanol, citric acid and SO₂. Moreover, this strain of native R. roxburghii yeast W. anomalus C11 produced less sulphuretted hydrogen and had a higher β-glucosidase activity. Furthermore, W. anomalus C11 could reduce the volatile acids, reduce the sourness and enhance volatile aroma richness and complexity of R. roxburghii wines including types of aroma and content thereof. Taken together, the R. roxburghii native yeast W. anomalus C11 may have potential for use in R. roxburghii winemaking.

(1) The fermentative properties of a strain of indigenous W. anomalus (named as C11) from R. roxburghii was evaluated. (2) The strain of W. anomalus C11 had preferable tolerances to glucose, ethanol, citric acid and SO₂. (3) This strain of native R. roxburghii yeast W. anomalus C11 produced less sulphuretted hydrogen and had a higher ß-glucosidase activity. (4) W. anomalus C11 could reduce the volatile acids, reduce the sourness and enhance volatile aroma richness and complexity of R. roxburghii wines including types of aroma and content thereof.