Anthony Amotoe-Bondzie

Berries of the Vaccinium genus are valued for their nutritional and bioactive potential; however, differences among species and cultivars remain insufficiently characterized. This study compared the proximate composition, phenolic profiles, fatty acids, mineral content, antioxidant capacity, and antimicrobial activity of bilberry ( Vaccinium myrtillus “Natural”), lingonberry ( Vaccinium vitis-idaea “Linnea” and “Sanna”), and highbush blueberry ( Vaccinium corymbosum “Spartan,” “Bluecrop,” and “Chandler”). Bilberry showed the highest total phenolic content, anthocyanin concentration, antioxidant activity, polyunsaturated fatty acids (PUFAs), and antifungal activity. Lingonberries combined moderate‐to‐high antioxidant capacity with elevated mineral levels, favorable n6/n3 ratios, and potent inhibition of Candida species. Blueberries were rich in monounsaturated fatty acids (MUFAs) and exhibited distinct phenolic acid profiles. Correlation analysis revealed strong associations between phenolic content and antioxidant activity, as well as antifungal activity. Principal component analysis distinguished bilberry for its phenolic–PUFA dominance, lingonberry for its phenolic–mineral balance, and blueberries for their MUFA‐rich profiles. These findings demonstrate that cultivar‐specific biochemical traits underpin functional differences, presenting bilberries and lingonberries as promising candidates for sustainable and health‐focused foods and blueberries as a potential option enriched in MUFA for targeted health applications.

Coconut oil is highly regarded for its nutritional and functional attributes, making it an attractive candidate for diverse food and health applications. This study evaluates the fatty acid profile, antioxidant and antimicrobial activities, oxidative stability, and sensory properties of selected coconut oils (Coco24, Health, Kospa, Smetol, and Vita) from the Slovak republic market. Acid values (0.09 ± 0.060–0.42 ± 0.060 mg KOH/g) and peroxide values (0.51 ± 0.058–1.20 ± 0.010 mmol O₂/kg) were within recommended safety limits. Oxidative stability varied significantly (p ˂ 0.05), with Smetol showing the highest induction time (124.5 ± 0.98 h) and Coco24 the lowest (25.8 ± 0.22 h). DPPH antioxidant activity was highest in health (469.2 ± 2.01 mg TEAC/kg) and Coco24 (369.3 ± 1.99 mg TEAC/kg) (TEAC—Trolox equivalent antioxidant capacity). Coco24, Health, and Kospa exhibited the most potent antimicrobial activity against Staphylococcus aureus (2.01 ± 0.001 mm, 1.37 ± 0.021 mm, 1.15 ± 0.010 mm, respectively), Candida glabrata (1.17 ± 0.015 mm, 1.17 ± 0.015 mm, 0.45 ± 0.025 mm, respectively), Candida tropicalis (2.12 ± 0.017 mm, 2.13 ± 0.017 mm, 1.52 ± 0.006 mm, respectively), and Bacillus subtilis (1.29 ± 0.055 mm, 1.35 ± 0.006 mm, 0.31 ± 0.020 mm, respectively). FAME analysis revealed that saturated fatty acids dominated, especially in Smetol (97.6 ± 0.067%), while Coco24 had the highest levels of unsaturated fatty acids. Vita and Kospa received the highest panel ratings for smell, taste, and overall acceptability, indicating superior sensory appeal, whereas Smetol scored the lowest. Correlation analysis showed strong positive relationships between MUFA and PUFA (r = 0.986) and taste and acceptability (r = 0.993), as well as between antioxidant activity and Candida albicans inhibition (r = 0.859). Oxidative stability was negatively correlated with PUFA (r = –0.924). PCA grouped oils high in MUFA/PUFA (Kospa, Vita) with superior sensory scores, while PC2 reflected microbial safety. These differences suggest that Coco24, Health, Vita, and Kospa offer enhanced functional and sensory benefits, whereas Smetol is better suited for applications that prioritize oxidative stability.

Cashew nut production and fruit processing generate significant by‐products, particularly cashew apple and cashew apple pomace (CAP), which are often treated as waste. However, CAP is a valuable source of nutrients and bioactive compounds that can be repurposed to develop functional food products. Valorizing this by‐product represents a pivotal advancement toward achieving sustainability and circularity in the food industry. This review aimed to highlight the chemical composition and potential applications of CAP in functional food development. The review shows that CAP is enriched with bioactive compounds, including phenolic acids, carotenoids, and flavonoids, alongside essential nutrients such as fiber, minerals, carbohydrates, and proteins. The incorporation of CAP into food products may confer a myriad of health benefits, including antioxidant, antimicrobial, antidiabetic, antiobesity, and gastroprotective properties. This review elucidates approaches to effectively integrate CAP into food formulations while preserving their sensory attributes. Utilizing CAP in food products can significantly reduce food waste and enhance the overall nutritional and functional profile of food, contributing to a more sustainable and circular food system.

The cashew apple pomace (CAP) is a by‐product of the cashew fruit, rich in fiber, minerals, and bioactive compounds. The study is aimed at preparing biscuits incorporated with 0%, 5%, 10%, and 15% cashew apple pomace powder (CAPP) and evaluating the nutritional, oxidative stability, color, antioxidant, and organoleptic properties. CAPP showed higher ash (2.15 ± 0.14 g/100 g), protein (10.31 ± 0.11 g/100 g), fiber (14.80 ± 0.10 g/100 g), fat (5.58 ± 0.02 g/100 g), total phenolic content (640 ± 0.04 mg GAE/100 g), and DPPH antioxidant activity (485.36 ± 0.05 mg TEAC/100 g) than the wheat flour. The ash, fat, protein, and total energy content of the enriched biscuits increased significantly ( p < 0.05), while total carbohydrates, moisture, reducing sugar, and L ∗ markedly reduced with increasing incorporation of CAPP. Aside from cobalt, mineral levels, including copper, zinc, manganese, and iron, were significantly higher than in the control, with cadmium and lead remaining within safe limits as CAPP increasingly replaced wheat flour. The oxidative stability of the enriched biscuits improved 1.5–2.79 times than that of the control biscuits as CAPP incorporation increased ( p < 0.05). The enriched biscuit had significantly higher total phenolics, phenolic acids, flavonoids, and DPPH antioxidant activity than the control biscuits. Substituting wheat flour with up to 10% CAPP resulted in the highest scores for color, taste, appearance, and overall acceptability. Thus, CAPP‐enriched biscuits can be produced with enhanced nutrients, antioxidant properties, and high consumer acceptance.

The study investigated the soy curd residue and full-fat soy flour as potential protein-based food ingredients. Standard protocols were used to determine proximate parameters, functional properties, markers of oxidative stability under shelf storage, colour (CIE L* a* b*), and microbial quality of the flours. Commercial Afayak soybean varieties were used to prepare soy curd residue flour and two differently treated soy flours, namely full-fat soy flour and cold-water extracted full-fat soy flour. Findings from the study indicate that processing treatment and storage time significantly (p<0.001) affected the parameters measured. Cold-water extraction of full-fat soy flour resulted in a significantly (p<0.001) higher protein content denoting 1.0, and 1.2-fold than full-fat soy flour and soy curd residue, respectively. Full-fat soy flour showed the highest peroxide, acid, and p-anisidine (p < 0.001) under processing and storage conditions. Soy curd residue was the most oxidatively stable among the samples; however, it was noted that cold-water extraction of full-fat soy had better oxidative stability than full-fat Soy flour. After 12 weeks of storage, peroxide and acid values were below the acceptable limit of 10 mEq/Kg and 0.6 mg/KOH/g, respectively. The study supports the hypothesis that the proximate composition, physicochemical properties, and oxidative stability of soy-based flours are affected by the sample processing method and storage time. The study concludes that the samples characterized in this study are oxidatively stable, protein and energy-rich and may be ideal ingredients for food product development with desirable functional properties.