Abstract Obesity, a prevalent global health issue, is closely associated with oxidative stress and impaired lipid metabolism. Inhibition of digestive enzymes such as amylase and pancreatic lipase slows starch digestion and reduce fat absorption, respectively, thus may be beneficial in obesity management. This study explores the potential of Vietnamese coriander (Persicaria odorata) as a natural source of antioxidants and enzyme inhibitors. Dried leaf samples were extracted with 80% ethanol and water using ultrasound-assisted extraction. Phytochemical content was analyzed through total phenolic and flavonoid colorimetric assays, while antioxidant activity and digestive enzymes (pancreatic lipase and alpha amylase) inhibition were assessed spectrophotometrically. The 80% ethanol extract exhibited significantly higher yield (25.59 ± 2.24%), TPC (106.85 ± 2.14 mg GAE/g), and TFC (101.09 ± 0.06 mg QE/g) compared to the water extract. Antioxidant activity was greater in the 80% ethanol extract (63.22 ±3.04%). Additionally, ethanolic extract showed higher inhibition of pancreatic lipase and alpha-amylase (58.05 ± 2.87% and 39.07 ± 1.71%), respectively. Strong positive correlations were found between phenolic content, antioxidant capacity, and alpha-amylase inhibition. These findings suggest that 80% ethanol is a more effective solvent for extracting bioactive compounds from Vietnamese coriander and highlight the herb’s potential in managing oxidative stress and obesity-related enzyme activity.

Abstract Palm oil is known as one of the important vegetable oils enriched with health beneficial constituents. Despite using hydraulic pressing in palm oil recovery, enzymatic pretreatment prior to pressing was investigated for its effects on the fatty acid profile and micronutrient contents. An enzyme blend of pectinase, cellulase and tannase was used to pretreat the palm mesocarp prior to hydraulic pressing. Enzymatic pretreatment significantly affected the predominant fatty acids contents in the hydraulically pressed palm oil but the overall fatty acid profile (MUFAs > SFAs > PUFAs) remained unchanged compared to the untreated palm oil sample. α-tocopherol and all four forms of tocotrienols (α-, β-, γ- and δ-) were significantly lower in enzymatic treated sample. In contrast, the enzymatic pretreatment markedly influenced the total carotene content with two-fold higher in β-carotene content in the hydraulically pressed palm oil. Additionally, enzymatically treated palm oil showed reduced cholesterol and raised β-sitosterol contents compares to the untreated sample. Overall, enzymatic pretreatment influenced micronutrient contents in hydraulically pressed palm oil without altering its fatty acid profile.

Abstract This study evaluates total phenolic content (TPC) and antioxidant activity of mangosteen (Garcinia mangostana), bambangan (Mangifera pajang), pennywort (Centella asiatica), and snake grass (Clinacanthus nutans) during frozen storage at −20 °C for eight weeks. TPC was determined using the Folin–Ciocalteu method and antioxidant activity was measured by the FRAP assay. Fruits were analyzed on a wet-weight basis and herbs on a freeze dried-weight basis, with measurements taken weekly. By the end of storage, TPC ranged from 37.01 ± 0.22 mg GAE/100 g (wet-weight basis) in fruits to 3783.67 ± 46.28 mg GAE/100 g (freeze-dried weight basis) in herbs. Pennywort exhibited the highest antioxidant activity at week 0 and retained 53153.33 ± 4126 µmol Fe(II)/100g at week 8. Final FRAP values for snake grass, bambangan, and mangosteen were 1602.49 ± 63.23, 945.17 ± 28.04, and 337.86 ± 13.05 µmol Fe(II)/100g, respectively. Across all samples, TPC and FRAP were strongly correlated (0.836 ≤ r ≤ 0.971). At week 8, herbs retained approximately 75%–80% of initial antioxidant activity, while fruits retained about 67%–75%. These data show measurable but matrix-dependent declines in phenolics and reducing capacity during frozen storage. Herbs consistently outperformed fruits in both absolute levels and retention, indicating that pennywort and snake grass are robust sources of phenolics for frozen applications.

Abstract In Malaysia’s hot and humid tropical climate, maintaining acceptable thermal comfort in naturally ventilated foodservice environments remains challenging. This study assessed environmental, individual, and physiological factors influencing customer thermal comfort in five faculty cafeterias (A–E) at Universiti Malaysia Sabah (UMS). Environmental parameters, including air temperature, relative humidity, and air velocity, were measured using a 5-in-1 Environmental Meter during peak dining hours (10:00 a.m.–2:00 p.m.) between September and October 2024, while customer perceptions were obtained through structured questionnaires (N = 187). Measured air temperatures ranged from 29.8 to 33.9 °C, relative humidity from 58.4% to 79.9%, and air velocity from 0.0 to 2.6 m/s, with several values exceeding adaptive comfort ranges recommended by ANSI/ASHRAE Standard 55 for naturally ventilated buildings in tropical climates. Overall thermal comfort levels across all cafeterias were moderate. Cafeteria A recorded the highest comfort level (mean = 3.22 ± 0.93), likely due to better shading, surrounding vegetation, and improved airflow, whereas Cafeteria E exhibited the lowest comfort level (mean = 2.42 ± 0.78), associated with limited ventilation and minimal natural shading. Cafeterias B, C, and D demonstrated moderate comfort levels, with mean scores ranging from 2.50 to 2.72, indicating partial thermal adaptation among customers. Correlation analysis revealed a significant positive correlation between air temperature and perceived discomfort (r = 0.61, p < 0.05), while air velocity showed a significant negative correlation with discomfort (r = −0.47, p < 0.05). Environmental factors, particularly hot weather and insufficient airflow, were the strongest determinants of discomfort, whereas physiological factors such as gender showed minimal influence. The findings highlight the importance of improving ventilation strategies, shading, and landscape integration to enhance thermal comfort in naturally ventilated university cafeterias located in tropical climates.

Abstract With growing demand for healthier food options, recent research has focused on enriching bread with functional ingredients to improve its nutritional value, particularly dietary fiber content. However, most of these studies have used only the straight dough method, limiting understanding of how different breadmaking techniques affect product quality. This study aimed to assess the physicochemical and sensory properties of bread enriched with corn silk powder (CSP) at varying substitution levels (2 %, 4 % and 6 %) using the sponge dough method. These were compared with two control breads prepared without CSP, using both the straight and sponge dough methods. Results showed that breads with 4 % and 6 % CSP had significantly lower volume (p < 0.05) than the straight dough control, although specific volume did not differ significantly (p > 0.05) among all samples. Increasing CSP levels also resulted in darker crumb color and greater hardness. However, the texture remained comparable to the straight dough control. CSP-enriched breads at 4 % and 6 % contained significantly higher dietary fiber (p < 0.05) than controls. Sensory evaluation indicated moderate liking for CSP bread. Overall, the findings demonstrate that CSP enhances the dietary fiber content of bread and that the sponge dough method improves baking quality, making it a promising approach for developing high-fiber, value-added bread.

Abstract This study investigates the effects of different maltodextrin–to-collagen ratios on the chemical properties of spray-dried mulberry powder enriched with fish collagen. Three formulations were prepared with maltodextrin-to-collagen ratios of 26:3 (M1), 23:5 (M2), and 20:7 (M3). The powders were analyzed for hydroxyproline content, antioxidant activities (DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (2,20-Azino-bis-3-ethylbenzthiazoline-6-sulfonic acid) and ferric reducing antioxidant power (FRAP) assays), and anthocyanin content. Hydroxyproline analysis confirmed increasing collagen content across formulations, with values of 2.72 ± 0.07% (M1), 3.40 ± 0.02% (M2), and 3.61 ± 0.02% (M3). Among the formulations, M1 exhibited the highest antioxidant activities, with DPPH inhibition at 33.71 ± 0.24%, ABTS at 0.0349 ± 0.0003 mg AEAC/g, and FRAP at 0.120 ± 0.0002 mM/g. Significant differences (p < 0.05) were observed for DPPH and ABTS activities across all samples, whereas FRAP values did not differ significantly between M2 and M3. Anthocyanin content also varied significantly (p < 0.05), with M1 yielding the highest concentration (3.60 ± 0.003 mg cyd-3-glu/g DW). Overall, the M1 formulation, containing 26% maltodextrin and 3% collagen, demonstrated the most favorable powder characteristics with satisfactory collagen content, antioxidant properties, and anthocyanin retention, highlighting its potential as a functional food ingredient.

Abstract The consumption of ergogenic supplements is a common strategy among athletes to enhance sports performance. Tiger Milk Mushroom and Long Jack are traditional herbal supplements known for their potential health and physical fitness benefits, and their use has recently gained attention in the sports industry. However, there is currently limited scientific evidence regarding the effects of these supplements on endurance running performance. This study aimed to investigate the effects of combined Tiger Milk Mushroom and Long Jack supplementation on endurance running performance and selected physiological parameters in athletes. Eight male athletes participated in this randomized cross-over study. Participants consumed either a combination of Tiger Milk Mushroom and Long Jack or a placebo for six consecutive days prior to the endurance running test. On the day of the experimental trial, the supplement or placebo was administered one hour before the test. The time to complete the running test, heart rate, rate of perceived exertion (RPE), maximal oxygen consumption (VO₂max), blood pressure, and body weight were measured in both trials. A one-week washout period was implemented between trials. Data were expressed as mean ± standard deviation. Repeated-measures ANOVA and paired t-tests were used for statistical analysis. This study found no significant differences in the time to complete the running test, VO₂max, heart rate, RPE, blood pressure and body weight between the two trials (p >0.05). Heart rate, RPE and blood pressure significantly increased from resting values in both trials (p < 0.05). In conclusion, six days of combined Tiger Milk Mushroom and Long Jack supplementation, including an additional dose one hour before the endurance running test, did not produce significant ergogenic effects on endurance running performance and selected physiological parameters in athletes.

Abstract Green mussels (Perna viridis), a bivalve, are found in Malaysia and other regions of Asia-Pacific. They are rich in protein, polyunsaturated fatty acids, minerals and vitamins. However, green mussels are subject to rapid post-harvest quality deterioration that leads to spoilage and safety concerns. Effective post-harvest treatments are therefore critical in the quality preservation of green mussels. In the present study, the effects of organic acids (lactic acid, oxalic acid, and tartaric acid), either single-acid or combination-acid at 1.0% concentration, on the quality of green mussels under cold storage (4 ± 1 °C) for 20 days were studied. Untreated mussels were used as the control. All organic acid-treated mussels showed lower total viable counts and psychrotrophic bacteria counts than the control throughout the cold storage. The application of organic acids reduced the production of volatile nitrogenous compounds resulting in lower total volatile base-nitrogen (TVB-N) and trimethylamine (TMA) contents in treated mussels. In conclusion, organic acid treatments exhibited effective antimicrobial activity and reduced the production of volatile nitrogenous compounds during cold storage, suggesting their potential to preserve the quality and extend the shelf life of green mussels.