Food Science and Agriculture: Research Highlights Vol. 3

Stainless Steel Deposits on an Aluminum Support Used as Food Transport Containers: Designing New Food Packaging Materials

Radu Steluta — 2025-07-29

In recent years, there has been an increasing demand for fresh food products, packaged and transported in containers that are biologically, chemically, and physically safe. However, a series of chemical elements from the chemical composition of the packs of liquid food products migrate inside them or they combine with other chemical elements existing in the food, resulting in chemical compounds that worsen the quality of the food. In this study, layers of food-grade stainless steel were deposited using thermal arc spraying on an aluminum alloy substrate to stop the migration of aluminum ions inside liquid food products. The physical-chemical and mechanical properties of the protection system: stainless steel layer used in the food industry (suggestively called: food-grade stainless steel)—aluminum substrate were investigated, and then the organoleptic properties of the food liquids that came into contact with the deposit were evaluated. For the investigation, a total of 64 samples were coated. The absorbance measurement of the fruit juice samples was carried out with a UV spectrophotometer. The oil samples were analyzed for absorbance and transmittance values at a wavelength in the range of 570–650 nm using a Vertex UV–VIS spectrophotometer. The data were subjected to statistical analyses using STATISTICA 13 software by applying basic statistics (correlation analysis), general linear models (repeated measures ANOVA and multiple regression), and Duncan post hoc tests at a 5% significance level. From the obtained results, it was found that food-grade stainless steel deposits have low porosity (3.8%) and relatively high adhesion and hardness, which allows complete isolation of the substrate material. The investigations carried out on the properties of food liquids that come into contact with the stainless steel deposit revealed the fact that it perfectly seals the aluminum surface. The food-grade stainless steel coating (80T) was much better and safer for preserving dairy products, maintaining a constant acidity up to 17 degrees Thorner, wines (with an average acidity of 3.5–4 degrees), juices (with natural pigments), and oils (with a good absorbance level correlated with clarity). The innovative material significantly improves the sensory characteristics of the juices and the oils, like the appearance, color, and clarity of the oils that have been stored in aluminum alloy containers covered with food-grade stainless steel through the arc spraying process. This aspect suggests that the created system can be successfully used to manufacture containers for the transport of liquid products.

Formulation of Heimang (Rhus chinensis) Tea and Evaluation of Its Antioxidant Activity

Somishon Keishing — 2025-07-29

Introduction: Rhus chinensis, which is locally known as Heimang in Manipur, India, is a common wild edible fruit found abundantly in the state. They are known for their medicinal properties, which possess strong medicinal value in ancient medicine.

Objectives: The study was undertaken with the objective to explore the indigenous uses of heimang in Manipur; formulate and standardize heimang tea, with different variations by using local herbs and spices; to evaluate sensory characteristics of heimang tea; and to analyze the antioxidant activity of heimang tea

Materials and Methods: For this study, a baseline survey on the usage of Heimang in Manipur was carried out among one hundred local womenfolk of 20 years and above from Imphal East and Imphal West districts, Manipur, using a developed, structured and pre-tested interview schedule. The most popular and easy to prepare product of heimang (tea) was identified and the product was formulated, standardised and developed using locally available raw materials. The products were evaluated by using a 9-point hedonic scale for their sensory attributes. The variations that have the best acceptability were selected for the determination of their antioxidant activity.

Results and Conclusion: The products of Heimang reported during the study were heimang candy, spicy heimang powder, sweetened heimang powder, heimang tea and heimang concentrate. During the study, three variations of Heimang Tea viz, plain heimang tea, ginger heimang tea and mint heimang tea were developed. Ginger heimang tea was highly accepted by the panellists. The determination of the antioxidant activity of plain heimang tea and ginger heimeng tea revealed that ginger heimang tea had higher antioxidant activity. Therefore, the study will bring to light the potential of the indigenous wild edible fruits for food product development.

Application of Rich Glaze Technology from Sugar and Honey in the Goat Meat Processing Industry

Agus Susilo — 2025-07-29

The goat meat processing industry faces challenges in improving sensory quality, shelf life, and product safety without relying on synthetic additives. Sugar and honey-based rich glaze technology offers an innovative solution by coating meat with a viscous, functional layer. Honey not only offers a natural sweetness but also contains antimicrobial and antioxidant compounds, while supporting caramelization and Maillard reactions that enhance flavor and visual appeal. The application of this technology improves tenderness, color, and oxidative stability in processed products such as grilled goat skewers, smoked meat, and ready-to-eat meals. As a potential substitute for synthetic preservatives and in support of the clean-label food trend, this technology holds significant promise for value-added product innovation in both domestic and export markets.

Physico-Chemical Properties of Incessantly Cultivated Rice-Fallow and Uncultivated Soils of Nalbari District, Assam, India

Manashi Chakravarty — 2025-07-29

Rice is the major cereal crop of Assam. Continuous cultivation of crops with improper management practices in the long term deteriorates the soil’s physical and chemical properties and declines crop yield. This study aimed to assess the changes in physical and chemical properties of soils due to long-term continuous cultivation of rice under a rice–fallow system and that was compared with adjacent uncultivated soils of Nalbari district of Assam. A total of 120 soil samples, 60 from cultivated rice-fallow and 60 from uncultivated soils, were collected covering 23 villages. Soil physical properties (bulk density; BD, water holding capacity; WHC, and moisture content; MC) and chemical properties (pH, electrical conductivity; EC, organic carbon; OC, available N, available P, available K, exchangeable Ca, exchangeable Mg, available S, available Zn and available B) analyzed were evaluated using descriptive statistics. SPSS software (version 16.0) was used to analyse all the collected data. The results indicated that the soils under cultivation with rice-fallow were significantly (P<0.05) higher in BD (1.40 Mg m^-3) and lower in WHC (41.34%) than the adjacent uncultivated soils (BD=1.34 Mg m^-3& WHC=42.26%). Findings also showed that soil’s chemical properties were significantly (P<0.05) lower in cultivated rice-fallow soils than the uncultivated soils (pH=5.51 and 5.93, OC=0.63 and 0.89%, available N=245.56 and 418.37 kg ha^-1, available P= 31.27 and 42.62 kg ha^-1, available K=120.98 and 145.90 kg ha^-1, exchangeable Ca=5.35 and 5.93 C mol (p+) kg^-1, available S=53.42 and 61.14 kg ha^-1, available Zn=0.31 and 0.39 mg kg^-1and available B=0.41 and 0.48 mg kg^-1) respectively. Continuous cultivation of crops without adopting proper management practices leads to a decline in soil physical and chemical properties. To sustain soil health and crop productivity, it is crucial to adopt proper soil management strategies such as the balanced use of fertilizers based on soil test values, incorporation of organic manure, and inclusion of legumes in the cropping sequence.

Advances in Breeding of Cotton (Gossypium spp.): Bridging Traditional Methods and Biotechnological Advances

Meghali Kutum — 2025-07-29

Cotton (Gossypium spp.) plays an important role in the global economy, mainly in agriculture and the textile industry. With rising global demand for cotton, there is an urgent need to improve yields, enhance fibre quality, and address challenges posed by resource scarcity and climate change. This chapter includes the recent developments in cotton breeding, mainly on the improvement in yield, quality of the fibre and ability of the plant to withstand various biotic and abiotic stresses. It also discusses the origin and significance of cotton, as well as its floral biology, branching patterns, and modes of pollination. In breeding objectives, it includes improving productivity, enhancing resistance to pests and diseases, and adaptability to climate change. This study discusses the conventional breeding methods, such as selection, hybridization, and mutation, as well as modern tools including genome editing (CRISPR/Cas9), marker-assisted selection (MAS), speed breeding, and the use of genetically modified crops like Bt cotton. As a sustainable solution, the development of biofortified varieties, high density planting (HDP), ratoon cropping, genome editing and Bt cotton are gaining popularity in the world. It also discusses the integration of cutting-edge technologies such as GPS (Global Positioning System), GIS (Geographic Information System), remote sensing for precision farming and decision support systems. Together, these developments pave the way for the next generation of cotton cultivars that are resource-efficient and environmentally sustainable. Overall, the chapter emphasizes the integration of conventional breeding methods with the advanced technologies to develop cotton varieties, which are highly productive, environment friendly, climate resilient and help farmers and the textile industries to meet their future demands.

Roselle Reclaimed: Pioneering Value-added Products from a Forgotten Plant

Takam Yari — 2025-07-29

Roselle (Hibiscus sabdariffa Linn), a multipurpose underutilised crop, has immense potential for value addition toward food, nutraceutical, and industrial purposes. The development, optimisation and determination of the quality of Roselle-based products (jam, jelly, and soup premix powder) is reported here. As global food industries shift towards sustainable and health-oriented practices, the role of underutilised crops like Roselle becomes increasingly critical. By developing innovative products and exploring their commercial viability, this chapter highlights the importance of Roselle in bridging the gap between traditional knowledge and modern food science, thus contributing to global health and economic development. An all-inclusive approach comprising raw material selection, product development, and quality standardisation from Roselle’s specialised nutrition profile of anthocyanins, flavonoids, and fibres was implemented. Results revealed that Roselle products have good sensory properties, nutritional qualities, and are shelf-stable, making them possible for commercialisation. Proximate analysis indicated that the products were high in carbohydrate and fibre, while sensory evaluations indicated that taste, texture and appearance were the most preferred attributes by consumers. The proximate analysis revealed notable differences among the products. In the case of Roselle Jam, carbohydrates constituted the majority of the jam’s nutritional content (21.94% to 36.21%). Protein levels ranged from 0.21% to 1.82%, while fat content ranged from 0.6% to 0.19%. The fibre content was relatively high (1.61%–4.57%). Moisture content ranged from 59.15% to 74.7%. For Roselle Jelly, the jelly exhibited values ranging from 24.50% to 35.10%. For Soup Premix Powder, the soup premix powder had a balanced nutritional profile, with carbohydrates at 35.78%–42.30%, proteins at 5.21%–8.14%, and fats at 1.02%–2.45%. Its high fibre content (4.87%–8.12%) was a standout feature, attributed to the inclusion of dried vegetables and spices. Moisture content was kept below 5% to ensure shelf stability. Moreover, stability studies proved the shelf-life for the product at room temperature and refrigerated conditions. The research then explores the more wide-ranging benefits of adopting Roselle, amongst which are its economic advantages to smallholder farmers, its nutraceutical application in the support of functional foods and its economic potential in terms of encouraging sustainable agriculture. As global demand for natural and functional products grows, Roselle emerges as a promising crop with the potential to address food security, health challenges, and environmental sustainability.

Dendeng as a Functional Food: Opportunities and Challenges in Innovating Local Meat-Based Products

Radha Amborowati — 2025-07-29

The aim of this study is to provide a scientific and practical review of the development of dendeng (Indonesian-style dried meat) as a functional food. Dendeng, a traditional Indonesian meat product, holds strong potential to be developed as a functional food. In addition to its distinctive flavor and long shelf life, dendeng contains bioactive compounds such as antihypertensive peptides, antioxidants, and Conjugated linoleic acid (CLA) that offer health benefits. The use of natural spices during marination further enhances its functional properties. Technological innovations, including probiotic fermentation, low-temperature drying, and vacuum or modified-atmosphere packaging, improve the stability and bioactivity of these functional components. Challenges include raw material sustainability, functional claim standardisation, and industrial scalability. Nonetheless, growing consumer awareness of healthy foods creates a promising opportunity for dendeng to be positioned as a functional food that supports the prevention of degenerative diseases. Cross-sector collaboration is crucial to strengthen Dendeng’s position as an innovative product capable of competing in both local and global markets.

SQC – A Tool for Ensuring Good Quality Biscuit Production

D. R. Kirubaharan — 2025-07-29

In a manufacturing setting, quality is essential for ensuring product reliability, boosting productivity, and enhancing customer satisfaction. Upholding high-quality standards necessitates the regular implementation of quality control practices. This research aims to evaluate the effectiveness of quality control measures in the biscuit manufacturing and packaging processes. The study includes daily inspections of randomly chosen finished products to assess quality levels. The main goal is to apply Statistical Quality Control (SQC) techniques within the production department, particularly through the utilisation of control charts that feature established Lower Control Limits (LCL) and Upper Control Limits (UCL) to identify and minimise production defects.

Analysing the Effects of Copper Oxide Nanoparticles Incorporated Feed on the Growth and Haematology of Koi Carp

Chinnadurai Kaleeswaran — 2025-07-29

The objective of this study was to examine the effect of different concentrations of copper oxide nanoparticles (CuO NPs) incorporated feed on Koi carp growth and morphology. The CuO nanoparticles were synthesised and characterised by using various techniques, including UV-Visible Spectroscopy (UV-Vis), Scanning Electron Microscopy (SEM), Energy Dispersive X-Ray Spectroscopy (EDAX), Fourier Transform Infrared Spectroscopy (FT-IR), and X-ray Diffraction (XRD). To the 100 g of feed, various concentrations of CuO NPs, such as 0, 25, 50, 100, 150 and 200 mg/100 g, were incorporated. The Koi Carp’s haematological parameters and feed consumption were assessed after 21-day study duration. CuO NPs’ physical and chemical characteristics were examined. From UV-Vis analysis, CuO NPs exhibited a peak at 200–300 nm wavelengths, and FT-IR spectra exhibited the functional groups of CuO NPs in the range of 400 to 4000 cm^–1. At resolutions ranging from 9.18 mm (scale bar 10 µm) to 9.18 mm (scale bar 2 µm), SEM images were observed. CuO NPs exhibited two peaks in the spectrum at 0.9 keV and 8 keV were detected by the EDAX spectrum. From the XRD analysis, the crystalline nature of CuO NPs was observed, and the crystalline size was 75 nm. In growth parameters of the Koi carp’s condition factor and feed utilisation metrics were greater in feed VI (mg). From feed I to feed VI, all other parameters are gradually reduced while the WBC count is steadily increased. This study concluded that Koi carp might grow well with 200 mg of copper oxide nanoparticles incorporated with feed.