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The purpose of this paper is to evaluate both nutrient and phytochemical content of Swiss chard grown under different fertilization and irrigation treatments and the effect of these treatments on the tested parameters.

Samples of fresh Swiss chard were collected from the experimental field of Ljeskopolje, Montenegro, where chard was grown under different fertilization and irrigation treatments. Swiss chard samples were analyzed for nutritional and antioxidant parameters.

In this study, the authors found that 100 g of Swiss chard is a good source of total chlorophyll (47.13 mg), carotenoids (9.85 mg), minerals as well as vitamin C (26.88 mg) expressed as mean values. Total phenol and flavonoid compounds content were (138.59 µg gallic acid equivalent (GAE) and 11.91 µg catechin equivalent (CAE) per mg of water extract, respectively), also expressed as mean values. The total antioxidant capacity (IC50 values) determined by 1,1-diphenyl-2-picrylhydrazyl assay ranged from 2.93 to 4.44 mg/mL of aquatic water extract. Different fertilization regimes affected the following parameters: phosphorous, protein content, chlorophyll a, chlorophyll b and vitamin C (p<0.05), while different irrigation regimes did not have any effect on the tested parameters (p>0.05), while interaction effect between fertilization and irrigation was found only for sodium and copper (p<0.05).

Swiss chard produced in Montenegro on a sandy clay loam soil with acid reaction contains appreciable amount of minerals, crude fibers, vitamin C, chlorophylls, carotenoids and polyphenols. The nutrient and phytochemical content of chard is equal or superior to other green leafy vegetables which are considered as functional food. It was identified as a potentially rich source of essential nutrients and phytochemical compounds. The promotion of higher consumption and production of Swiss chard may represent a natural and sustainable alternative for improving human health.

The waste generated in the process of obtaining orange juice (J) may be used as a natural source of bioactive compounds, thus contributing to the profitability and sustainability of the process. To offer orange J as a dried matter would contribute to the integral valorisation of the J waste and also may expand the field of application.

To find out whether the JW matrix protects the bioactive compounds, the study compares the behaviour of the extracts of the compounds against drying with that resulting from drying the JW for further extraction. Dehydration was carried out at 25 or 50 C and gum Arabic (GA) and bamboo fibre (BF) were used as stabilising biopolymers (Bp). Vitamin C (VC) (L-ascorbic and L-dehydroascorbic acids [AA and DHAA, respectively]) and hesperidin (HES) were analysed before and after the drying.

The results suggest that to dry the JW gives a higher yield of bioactive compounds, which are also more stable, than when the extract is dried. Furthermore, both the higher temperature and the presence of the Bp favour the extraction of both VC and HES. In this way, all the waste from the orange J-processing industries is converted into a high-value product to be used for cosmeceutical or nutraceutical purposes and also as an ingredient for human food.

The utilisation of organic waste for use in human food, but also in other sectors, is part of the new economic model that aims to do away with the concept of waste as people know it, focussing on a new paradigm in which each resource is a nutrient for nature, industry or society.

The results suggest that to dry the waste gives a higher yield of bioactive compounds, which are also more stable, than when the extract is dried. Furthermore, both the higher temperature and the presence of the Bp favour the extraction of both VC and HES. In that way, all the waste from the orange J-processing industries are converted into a high-value product to be used for cosmeceutical or nutraceutical purposes and also as an ingredient for human food.

In Nigeria, roselle juice is quite popular among the populace presumably owing to its attractive colour, pleasant flavour and nutritional attributes. In the citrus industry, processing and packing material selection have significant effect on quality of juice product during storage. The effects of packaging materials, and storage temperature on colour and vitamin C retention of sobo juice extracted from local roselle plant were investigated.

Juice was extracted at three different temperatures: 20, 60 and 100°C for varying processing times of 5, 10, 15, 20 and 25 min respectively. Freshly extracted roselle juice was divided into three batches and independently hot‐filled into 500 mL pre‐sterilised glass, film packages and polyethylene terephthalate (PET) bottles allowing for minimum head space, capped, cooled and subsequently stored at 5 ± 1 and 28 ± 1°C respectively for eight weeks.

Optimum pigment extraction was obtained in 20 min with boiling water, while colour stabilisation of the extracted juice was affected with the use of food acidulants. Colour degradation on storage was pronounced in sweetened juice with greater colour loss in product held at ambient temperature. Colour and vitamin C retention with glass and plastic bottles provide higher retention of these quality attributes under cold and ambient storage condition than with the flexible polyethylene film.

Retention of colour and vitamin C was considerably higher in glass and PET bottles than in flexible film package. However, addition of table sugar or increasing storage temperature from 5 to 27°C affected colour stability.

Generally speaking a “new” loaf is demanded and the baker who cannot deliver “new” loaves loses trade. But what is a “new” loaf? From the point of view of the chemist this question has formed the subject of innumerable investigations. A definition of a “new” loaf demands an understanding of “staleness” and the staling of bakery products is a subject of great complexity. The old idea was that it was entirely a question of the “drying out” of the bread, but cereal chemistry has proved that such a solution, namely the prevention of “drying out,” is only of partial efficacy; in fact “staleness” is caused by a change in the starch of the flour which is inherent in it and cannot be prevented by precautions which maintain the moisture content at a certain figure. The investigation of this type of staling has occupied the attention of many famous chemists, but the full explanation has not yet been obtained. Mass production has demanded many studies in that aspect of science known as “physical chemistry.” An example can be found in the preparation of certain sauces. Those of you who have made mayonnaise sauce know that to beat the olive oil into the mixture is fraught with difficulties. By means of the fork, used as a beater, the oil is distributed in very small particles through the mass of liquid, so that every globule of oil is separated from every other one. If the action docs not proceed properly the system breaks down and the mayonnaise “turns” and is spoiled. The manufacturer has to prevent this “turning,” not in a few pints but in hundreds of gallons. It is the chemist who has enabled him to do this and to manufacture with success those scores of salad‐dressings which are so delectable and the purchase of which relieves the housewife of so many hours of work and so much arm‐ache. An example of some interest is concerned with smoked salmon, which normally is a very variable product, whether it be the highly salted variety of the northern climes or the much less salted kind which has found favour in this country. The production of a lightly salted product is far more difficult than the more salted variety because much smaller changes in salt content become more noticeable. These small differences are so obvious to the confirmed smoked salmon eater that he detects not only the differences between one grade and another, but also the differences of salt content that occur in different parts of the same side of fish. It has fallen to the chemist so to change the methods of production of the lightly flavoured variety that the distribution of salt through the fish is even and the flavour therefore constant. This study of smoked salmon is only an example of the very big problem of standardisation, standardisation demanded by the consumer—and it follows that the big manufacturer must produce goods of standard flavour and appearance. Science steps in and gives the manufacturer those controls which enable him to produce, day in and day out, that standard range of article, whether it be ice‐cream or toad‐in‐the‐hole, Worcester sauce or cheese cakes, roast beef or jelly crystals. Modern science has introduced a new factor into our conception of what food should be. In the past it was only necessary to ensure that food should be “pure and wholesome,” by which was meant—in general terms—digestible and without any harmful constituents, be they natural or adventitious, bacterial or otherwise. So long as food complied with this broad definition everyone was satisfied. But biochemists and physiologists have demonstrated the importance of other factors, salts and vitamins, and it is necessary to consider the new situation thus created because it may be that the treatment of food to retain those substances may make it necessary to change preconceived notions. It may be that “palatability” may be affected, palatability which includes taste and appearance and odour. The whole subject is so complicated and, notwithstanding the enormous amount of work carried out, so little understood that no one as yet can be dogmatic, no one can state what are the optimum amounts of vitamins required by ordinary persons to keep them in good health. Having, however, decided the amount required, are we to try to preserve such quantities as occur naturally, or are we to fortify the food which we cat by added synthetic or even by purified natural vitamins? A further important consideration is whether the degree of maturity of, say, fruit in relation to maximum vitamin content coincides with optimum palatabilty. Certain it is that information gradually being accumulated on the importance—in many cases vital importance—of the minor constituents of foodstuffs leads to the conclusion that, to ensure the presence of all valuable minor constituents—be they known or unknown—the foodstuffs must, as articles of diet, be ingested almost in their entirety. This is probably an extreme view, for, in many cases, the result would be a product of reduced palatability or appearance, or, what is probably more important, “different,” and people do not like their food to be abnormal, i.e., to differ from their preconceived notion of what it should be. Nevertheless an “improvement” in the method of production, put into practice by the food manufacturer with the best intentions, may possibly result in a lowering of the dietetic value of the food, as, for example, by mechanical removal of an important part (the classical example being polished rice), by heat treatment, by oxidation or by materials added during cooking. The minor metallic constituents of food are gradually being revealed in their true importance. Copper, zinc, and iron are now known to be of importance. It is probable that every baby is born poor in calcium but rich in iron; milk, the natural food of the infant, is rich in calcium. It is only in the last few years that it has been shown that green vegetables as usually cooked are of very little real value. Cooking green vegetables in water containing sodium carbonate results in the almost complete destruction of the Vitamin C, and the discarding of the water removes the extracted salts. A green product certainly results but of greatly reduced nutritional value. On the other hand, it would appear that little destruction of vitamin activity takes place when the canning of vegetables or fruits is properly controlled. Sherman has said that attention to mineral salts and vitamins will lead to “buoyant” as distinguished from merely “passable” health. It is obvious that education of the public is essential if an intelligent use is to be made of the knowledge being gained by chemists and allied scientists. It is a most important fact that methods are being developed to assay foods for vitamins by chemical means. Biological feeding tests are obviously unsuitable for control purposes but, as the chemical identity of the vitamins becomes more clarified, chemical tests will become available for their determination. It is obviously the duty of the medical services of the country to guide the public as far as is possible on questions of nutrition. When such guidance becomes effective, the food producer will not be slow to see that his goods are up to the standard necessary, adding one more burden to the already loaded back of the chemist concerned with food production.

The purpose of this study is to investigate the effect of roselle flower extract and date palm pollen on the nutritional and sensory qualities of date palm spathe beverage (DPSB).

The nutritional composition and sensorial quality of the date palm spathe-based beverage were evaluated. The product was fortified with different concentrations (1 per cent and 5 per cent) of roselle flowers and 1 per cent date palm pollen grains.

Generally, fortification of the DPSB with roselle flowers only or the combination of roselle flowers and date palm pollen grains significantly affected the nutritional and sensory properties of the products. The total dissolved solids, turbidity and total contents of proteins; fats; carbohydrates; vitamins A, E and C; iron; nickel and copper were highest in the DPSB fortified with a mixture of 1 per cent roselle flower extract and 1 per cent pollen grains and lowest in the DPSB supplemented with 1 per cent roselle flower extract. The manganese and selenium contents were both highest and lowest in DPSB supplemented with 5 per cent and 1 per cent roselle flower extract, respectively. Antioxidant activity was highest in DPSB supplemented with the 5 per cent roselle flower extract and lowest in unfortified DPSB. Boron, molybdenum and zinc contents were highest in unfortified DPSB. All sensory attributes were highest in both the unfortified DPSB and that fortified with 1 per cent roselle flower extract.

While fortification with a combination of 1 per cent roselle flower extract and 1 per cent date palm pollen grains improved the nutritional quality of the DPSB, it negatively affected the sensory attributes of the products.

The purposes of this paper are to determine the nutritional composition of the pulp and its antioxidant activity; study the effect of drying and storage on the nutritional composition and antioxidant of the pulp; investigate the effect of de-bittering using fermentative microbes, sodium carbonate and polyethylene glycol (PEG) on antioxidant of the pulp, and to study the shelf-life and sensory evaluation of de-bittered pulp products.

The ripe fruits of palmyra (Borassus flabellifer L) were collected around Kupang city, Indonesia. The pulp was extracted with different techniques. The fresh pulp was directly analyzed for its nutritional and antioxidant properties. The rest of the pulp was de-bittered, dried and used for further treatments and products development. The de-bittered pulp was used to make chips, stick cracker, and jelly sweet. Fresh products were sensory evaluated by 30 semi-trained panelists. For shelf-life analysis, products were wrapped and/or packed with different thickness of food grade plastic, plastic-alumina foil, or mica stopples and kept at different temperatures (30, 40 and 50^oC) for one month.

The fresh pulp contains carotenoids (609.10 mg per kg of pulp), vitamin C (461.40 mg per kg of pulp), polyphenols (270 mg per kg of pulp) and anthocyanin (53.90 mg per kg of pulp). Free radical scavenging activity of the dried pulp (water content of 11.60 percent) was 93.4 percent. Several techniques including fermentation, sodium carbonate, and PEG treatment have been successfully developed to reduce the bitterness of the pulp without significantly reducing its antioxidant activities. Food products (chips, stick cracker, and jelly sweet) have then been developed and have got positive response from panelist.

Pulp of fruit is a potential source of antioxidants, i.e. carotenoids (pro vitamin A), vitamin C, and polyphenols. The pulp potentially can be used in fresh and dried form for functional food. The bitterness of the pulp can be significantly reduced using fermentation, sodium carbonate or PEG treatment. The pulp can be utilized for producing chips, crackers, and semi moist food products.

First, pulp of the palmyrah fruit can be easily extracted using water. Second, the bitterness of the pulp can be reduced by using traditional fermentation starter. Third, many type of food products can be developed using the palmyrah pulp.

This effort offers opportunity for farmers to optimize the use of palmyrah pulp for functional food. It will provide new jobs and increase the income of farmer at East Nusa Tenggara Province.

The study has revealed that pulp of palmyrah fruit is a source of antioxidants: carotenoids (pro vitamin A), vitamin C, and polyphenols. The pulp potentially can be used in fresh and dried form for functional food. The bitterness of the pulp can be significantly reduced using fermentation, sodium carbonate, and PEG. The pulp can be utilized for producing chips, crackers, and semi moist food products.

The latest international research on vitamin C and its possible role in reducing the risk of cancers, heart disease and other serious ailments was presented at a conference held recently in Glasgow. The conference was held to celebrate ten years of production of vitamin C by Roche Products at Dairy. Professor Ronald Anderson from the University of Pretoria reviewed the origins and adverse effects on health of oxygen‐free radicals, and other reactive oxidants generated during activation of the human immune system, and the protective role of the anti‐oxidant nutrient vitamin C in the prevention of free radical‐mediated immune dysfunction, tissue damage and carcinogenesis during inflammatory responses. Here we include extracts from his paper.

The Food Hygiene (General) Regulations, 1970, when they first appeared, seem to have attracted more notice in the daily press than in the specialist journals, although, while re‐enacting much that was in the 1960 regulations, which they repeal, the new measures break new and important ground, as well as introducing a number of amending provisions, which experience has shown were needed. We tend to associate hygiene needs of food and drink with the thronging streets of the city and town, the hidden backrooms of restaurants, the bustling market and the mobile food van, which, in this motorized age, has ousted the bawling backstreet hucksterer.

Lebanese meals rich in vitamin C are taken for granted to contain this vitamin without consideration of its losses during the cooking and storing processes. This paper aims to examine the impact of different cooking pots, refrigeration and conventional reheating or via microwaving (MWR) on vitamin C depletion.

Two samples of three meals rich in vitamin C (AB: Aadas Bhamoud made of lentils and Swiss chard; CS: cauliflower stew; ML: Meloukhieh made of Jew's mallow) were analyzed in triplicates when they were raw, cooked in double based stainless steel (DBSS) or pressure cookers (PCs), refrigerated at 4 ^○C for 48 h, and when reheated in an open pot or in a microwave reaching 70 ^○C. The titration with 2,6‐dichlorophenolindophenol method was used for vitamin C analysis.

Relative vitamin C losses throughout the processing stages were 37.64, 65.43 and 79.00 percent for ML, CS and AB, respectively. DBSS tended to deplete vitamin C less than PC. AB lost 34.4 and 49.2 percent vitamin C with DBSS and PC, respectively; CS lost 52.3 and 57.5 percent with DBSS and PC, respectively; and ML lost 16.3 and 27.4 percent with DBSS and PC, respectively. Vitamin C loss at refrigeration was significant for both cooking pots used for the meals AB and ML but not for CS. Reheating resulted in further significant losses across meals and reheating methods.

The study highlights the importance of avoiding unnecessary cooking practices to minimize vitamin C depletion and more accurately estimating its daily intake.

The study presents for the first time the quantification of vitamin C losses in Lebanese meals subjected to different processing types and stages.

This paper aims to depict the mechanistic role of vitamin D on dementia prevention, relief of the severity and the complication of the disease. All papers indexed in scientific databases, including Scopus, Elsevier, PubMed, Embase and Google Scholar between 2000 and 2021 were extracted and discussed. To present the mechanistic role of vitamin D in declining the severity of dementia, keywords including dementia, vitamin D, oxidative stress, inflammation, amyloid beta-Peptides were used.

Dementia is a prevalent cognitive disorder worldwide, especially in elderly people, which is accompanied by serious disabilities. Besides genetic, biological and lifestyle factors are involved in the incidence of dementia. An unhealthy diet along with micronutrient deficiencies are among modifiable factors. Vitamin D is one of the important micronutrients in brain health. Besides the involvement in gene expression, bone mineralization, apoptosis, inflammation, skeletal maturation, neurotropic action and hemostasis of phosphate and calcium, vitamin D also exerts neuroprotective effects via genomic and non-genomic pathways.

Vitamin D up-regulates the expression of various genes involved in dementia incidence via various mechanisms. Decreasing oxidative stress and the neuro-inflammatory cytokines levels, regulation of the expression of alternated Proteins including Tau and Amyloid-ß, calcium homeostasis in the central nervous system and also vascular are considered main mechanisms.

Considering the importance of diet in preventing dementia, adherence to a healthy diet that provides essential nutrients to brain function seems to be urgent. Controlling serum levels of vitamin D periodically and providing vitamin D by related sources or supplements, if there is a deficiency, is recommended. Future studies are needed to clarify other related mechanisms.