Energy drinks (EDs) have gained widespread popularity among young adults, yet their consumption carries potentially harmful health risks, including cardiovascular and neurological risks. This comparative study examines energy drink (EDs) consumption among 690 university students from Croatia (n=370) and India (n=323), focusing on cross-cultural and gender differences. Croatian students consumed EDs more frequently (95.1% of males vs. 87.1% in India) and started earlier (58.8% of Croatian males before age 15 vs. 23.9% Indian males). Mixing EDs with alcohol was far more common in Croatia (74% vs. 13%). Indian students showed stronger gender gaps: 87.1% of males vs. 67.9% of females had tried EDs, and males were significantly more informed (44% vs. 21%). Croatian females were more cautious, with 88.8% supporting a ban for minors, compared to 65.7% of Croatian males. Despite higher awareness, Croatian students reported more frequent side effects (e.g. rapid heartbeat in 32.8% of females). The findings emphasize the need for culturally and gender-sensitive health education and regulatory policies.

Banana pseudostem is a potentially rich source of phytochemicals, which include phenolics and flavonoids which possess functional properties such as antioxidant and anti-diabetic activities. However, these bioactive compounds are less stable within the food matrix and their extract may impart undesirable sensory attributes. Encapsulation of the extract presents a viable solution to these shortcomings. This study aimed to encapsulate thee banana pseudostem extract from the Palayamkodan variety using alginate-based wall material. Additionally, the research involved developing an enriched beverage incorporating the encapsulated extract. Developing an enriched beverage with the encapsulated pseudostem extract offers consumers a convenient and nutritious option. The encapsulation process was performed using high-speed homogenizer with sodium alginate as the wall material. The ethanolic extract of banana pseudostem and its encapsulated form exhibited a total phenolic content of 10.62±0.21 mg GAE/g of extract and 2.97±0.09 mg GAE/100 mL, respectively. Both the extract and its encapsulated form demonstrated significant antioxidant activity, as measured by DPPH radical scavenging assay. The in vitro anti-diabetic activity was determined by α-amylase inhibition assay revealing that both the extract, and the encapsulated form exhibited strong activity. The encapsulated extract was incorporated into spiced buttermilk for developing the enriched beverage. A storage study of the enriched butter milk, packaged in bottles and stored under refrigerated conditions (4±2 °C) indicated that the product remains acceptable for over 10 days, maintaining favourable scores across various sensory attributes. From the current investigation, it can be concluded that developing enriched buttermilk with the encapsulated banana pseudostem extract is feasible, providing good antioxidant and anti-diabetic activity.

Artemisia herba-alba (Asso) is an aromatic and medicinal plant with various biological properties, known for its richness in essential oil (EO). For this reason, Artemisia herba-alba aerial parts were collected from the M’Sila region (Algeria). The extract was obtained by macerated methanol-water (70:30, v/v), and then subjected to phytochemical investigations to estimate the phenolic compounds. The essential oil was extracted by hydrodistillation using a Clevenger-type apparatus. The chemical composition of the essential oil was analysed by gas chromatography/mass spectrometry (GC-MS). The in vitro antioxidant activity of essential oil was evaluated by 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2’‑Azino‑bis (3‑ethylbenzothiazoline)‑6‑sulfonic acid (ABTS) free radical scavenging test, ferric reducing antioxidant power (FRAP) and the β-carotene bleaching inhibition test. The results showed the richness of Artemisia herba-alba extract in polyphenols, flavonoids, and other compounds. GC-MS analysis gave 61 compounds which represents 99.311 % of the total composition and the major constituents were camphor, α-thujone, chrysanthenone, 1,8 cineol, and β-thujone. Essential oil revealed a significant antioxidant effect; this activity is due to its chemical composition. The result of this study suggests that the essential oil of Artemisia herba-alba can be a source of natural antioxidant agents, which can replace the synthetic in the food and pharmaceutical industries.

This study aimed to produce nutrient-rich complementary flours with low bulk density and viscosity from sorghum and soybean using malting and fermentation. Eight samples were prepared: four sorghum flours (unmalted, malted, fermented, and malted-fermented) and four soybean flours (unmalted, malted, fermented, and malted-fermented). The sorghum and soybean flours were then blended in a 70:30 ratio. The results demonstrated that malting, fermentation, and the combination of these processes reduced the bulk density (0.60-0.77 g/mL) of the flour samples. The peak viscosity of the samples ranged from 18.31 to 98.50 RVU; malting reduced the peak viscosity of the flours while fermentation and the combination of the two processes increased it. Protein (6.24 to 16.22%), total ash (1.07 to 5.34%), crude fat (3.07 to 11.20%), and energy value (377.77 to 405.96 kcal/100 g) increased with malting and the addition of soybean flour. The study concluded that using malted-fermented sorghum and soybean in complementary food formulations could alleviate protein and energy malnutrition, thereby reducing the infant mortality rate.

Commercial juice processing generates a wide range of citrus byproducts including Citrus reticulata pomace. Citrus reticulata pomace consists primarily of pectin, cellulose, hemicellulose, and simple sugars. The essential oil present in small amounts contributes to the characteristic citrus aroma. In this research, volatile and semi-volatiles were extracted from citrus pomace (byproduct of mandarin juice production and then encapsulated using a freeze-drying technique. The main goal was to evaluate the efficiency of different coatings such as gum arabic, maltodextrin, and carboxymethylcellulose, to encapsulate citrus aroma. To confirm encapsulation, the microcapsules were disrupted in water. In disrupted microcapsules, a total of 17 monoterpenes, 13 sesquiterpenes, and 15 other compounds were identified, while on the surface of microcapsules, only up to 7 compounds were identified. From 46 aroma compounds identified in disrupted microcapsules, the most abundant ones were limonene, linalool, and α-terpineol.

Utilization of lesser-known food plants through value added processing is a way to develop more sustainable and healthy diets. Pachira glabra seed (Malabar chestnut) was processed into snack (Kuli-kuli) and evaluated for nutrient content and acceptability using standard methods. Proximate composition revealed that P. glabra seed and its seed cake contain 15.75% and 17.50% crude protein and 32.75% and 38.50% carbohydrate, respectively. Mineral constituent of the seed and its seed cake revealed potassium (K) 58.32 mg/kg and 53.01 mg/kg, calcium (Ca) 8.3 mg/kg and 16.9 mg/kg, magnesium (Mg) 10.2 mg/kg and 11.07 mg/kg, respectively. Sensory score shows that P. glabra seed cake was acceptable (p<0.05) in terms of flavour, taste and crispness, compared with groundnut seed cake. The study showed that the seed cake was rich in nutrients. Also, processing of P. glabra into value added product will prevent wastage of natural resource and increase food available for man.

Low fluid intake and the consumption of sugar-sweetened beverages are among the risk behaviours in children that promote the development of non-communicable diseases. The aim of this study was to determine the beverage consumption of school-aged children and its contribution to daily energy and added sugars intake. Dietary intake was observed from dietary records, on three non-consecutive days, of 195 primary school children (52% boys; median 8.8 years) from the city of Zagreb. Total fluid intake included fluid from foods and beverages and was compared with Dietary Reference Values for the EU. The average daily fluid intake of children was 1168 mL (859 – 1563), of which 59.6% was from beverages. Only 14.4% of children reached the reference value for total daily fluid intake. Of the beverages, water (34.7%) contributes the most to daily fluid intake, followed by soft drinks (6.3%) and milk (6.1%). Milk and soft drinks contribute the most to the daily energy intake from beverages. Added sugars account for about 7.7% (5.5% – 10.4%) of children’s daily energy intake. Beverage consumption contributes to 26.5% of daily intake of added sugars, mainly soft drinks. In conclusion, children do not consume enough fluids, especially water. Although food is the main source of energy and added sugars in children’s diets, it is necessary to reduce the consumption of soft drinks.

During the summer months from 2014 to 2016, water was sampled at two lakes in Zagreb, Jarun and Bundek, with the aim of determining the number of colonies of microbiological indicators of Escherichiae coli and intestinal enterococci. We have investigated the dependence of microbiological water quality indicators on sampling points. Also, we were interested in determining the influence of the season of the year. This research identified that regular monitoring of microbiological indicators is necessary, especially at locations used by people for recreation or other purposes, in order to prevent possible infections.

Varaždin pumpkin seed oil is a virgin edible oil obtained by roasting and mechanically pressing dry pumpkin seeds (Cucurbita pepo L.). The aroma is dominated by a sense of toastiness interwoven with a specific nutty taste without any foreign or rancid smell or taste. It is dark green to black in colour with a reddish glow. It is characterized by fragrant, spicy notes and a well-balanced bouquet. The basic quality chemical parameters of Varaždin pumpkin seed oil monitored over the past eight years show that the proportion of free fatty acids (expressed as oleic) is less than 1%, which indicates good quality of the raw material and the applied oil production technology. The peroxide value is less than 4 mmol O2/kg, which is an indicator of good oxidation stability of the oil during its storage. The average value of the representation of unsaturated fatty acids is more than 80%, and variations in the fatty acid composition are the result of specific climatic conditions occuring in the year of growing and harvesting pumpkins.

Amla (Phyllanthus emblica Linn) is an important crop, indigenous to Indian subcontinent, which is used in alternative medicine, health foods and herbal products. An attempt was made to add value to the highly perishable and seasonable raw material and produce a convenient, shelf stable instant mix for south Indian cuisines. The standardized instant amla pulihora mix (APM) consisted of amla powder (AP, 26%), roasted ground nuts, bengal gram, black gram, green chili, salt (18%) and spices. The titrable acidity of amla powder and amla pulihora mix was 15.1 and 6.4%, respectively. Amla pulihora mix was a rich source of Ca (191.18 mg/100 g), Fe (21.19 mg/100 g) and a considerable amount of proteins (11.2%). The total polyphenol content in amla powder and the amla pulihora mix was found to be 9989 and 3093 mg/100 g, respectively. HPLC analysis revealed that tannic acid and ascorbic acid contents of amla powder were 8102.1, 1601.21 mg/100 g, respectively, and ascorbic acid in amla pulihora mix was found to be 440.21 mg/100 g. Retention of ascorbic acid was higher in the amla pulihora mix (84%), when compared to amla powder (22%), over a storage period of six months. The antioxidant activity (IC50) of amla powder and the amla pulihora mix, as assayed by DPPH and ABTS, were 0.7 and 0.2 mg/ml and 0.28 and 0.17 mg/ml, respectively. Sensory evaluation of the amla pulihora mix indicated that the product was highly acceptable, when mixed with cooked rice in the ratio of 1: 6.9 w/w. The shelf-life of the product was 6 months with a sensory acceptability score of 8. The equilibrium moisture content- relative humidity studies indicated that both the amla powder and amla pulihora mix were non-hygroscopic and stable at room temperature (28±2 °C) up to 6 months when packed in metalized polyester polyethylene pouches. Microbiological analysis indicated both products as safe for consumption up to 6 months storage.