As a principal food crop globally, particularly for Asians, rice remains an interesting and growing topic for interdisciplinary, policy-relevant, and impactful research. This study aimed to identify literature development and scientific mapping in rice value chain studies. This study used secondary data in the form of peer-reviewed journal articles related to the rice value chain, with a total of 126 documents obtained from the Scopus database as of April 2, 2025. Data were analyzed using bibliometric analysis incorporating an enhanced strategic diagram and thematic evolution mapping. Results showed that rice value chain research topics are divided into five clusters: (1) farmers’ adaptation and market dynamics, (2) technological innovation and value chain efficiency, (3) value chain governance, (4) food security and policy, and (5) consumer behavior and sustainability. The results also showed that the emerging topics of rice value chain research are developing toward a more multidimensional and integrated approach focused on technology integration, sustainable practices, climate change response, digital transformation, gender inclusivity, multi-stakeholder partnerships, nutrition impact, environmental resilience, and a deeper understanding of consumer preferences. The results provide insights into research gaps and offer new research opportunities for the future sustainable, resilient, equitable, and inclusive rice value chain.
A two-year field study was conducted in soils with low and high electrical conductivity (EC): 0.25 dS m–1, and 1.95 dS m–1 respectively). The high EC soil was transported from agricultural land. Composted manures obtained from sheep/goat (SG), dairy (FYM), and poultry (PM) farms and manures co-composted with biochar made from Acacia niloticaL. wood (SG-B, FYM-B, and PM-B) were added to the soil for two consecutive years. The influence of these organic fertilizers on soil properties, flowering period, and fresh yield of saffron (Crocus sativusL.) stigma was examined. Analysis of soil collected after the harvest of the second-year crop revealed that organic fertilizers caused a significant two- to fourfold increase in the concentration of potassium and bioavailable phosphorus in both low EC soil and high EC soil. After two years of cropping, the EC of high EC soil dropped to 0.94 to 1.71 dS m–1 under various treatments. In the low EC soil, FYM-B triggered 2–3 days of early flowering in both cropping years. However, this prolonged flowering period did not cause any increase in stigma yield. Furthermore, in this soil, for the first-year crop, all organic fertilizers reduced stigma yield by 41–44% compared with control treatment, whereas no difference among treatments was observed for the second-year crop. The stigma yield in the high EC control soil was significantly lower than in the low EC control soil by 26% and 56% for the first- and second-year crops, respectively. In high EC soil, no difference among treatments was observed in the stigma yield of the first-year crop. However, for the second-year crop in the high EC soil, all organic fertilizers prolonged the flowering period; moreover, the FYM and PM treatments also increased stigma yield by 78% and 70% respectively (p < 0.05). In conclusion, organic fertilizers influenced the flowering period of saffron and significantly increased the concentrations of potassium by 79%–218% and phosphorus by 187%–455% in the high and low EC soils. The PM in the high EC soil was found to be more suitable for stigma yield and soil properties when applied for two years; relative to control, this organic fertilizer caused the highest significant increase in potassium (218%), phosphorus (371%), and soil moisture (24%) during the critical flowering period. This treatment also prolonged the flowering period and the increased yield of stigma (70%) in the second- year crop in the high EC soil.
Flour production from soybeans and corn is a promising strategy to increase their use as local ingredients in diverse food applications. In this study, local and improved varieties of soybean and corn seeds collected from Sumenep, Indonesia, were subjected to soaking pretreatments for 0, 24, 48, and 72 h prior to flour production. The resulting flours were characterized for their physicochemical and pasting properties and evaluated regarding their production cost. The results showed that variety and soaking time significantly affected the physicochemical properties of soybean and corn flours (p < 0.05). Longer soaking time reduced the bulk density and increased the whiteness of soybean and corn flours, except for the local corn variety, which was similar to the control (0 h). The yield increased for corn flour, while it decreased for soybean flour. Greater yield values were obtained for improved varieties relative to local varieties. The fat, protein, and amylose contents of both flours increased along with soaking time; however, ash and carbohydrate contents decreased. The pasting behaviors showed that soybean flours were hardly gelatinized, with no detectable peak viscosity at any soaking time. Conversely, corn flours gelatinized at a range of 72.35–75.65 ℃, with the highest values noted for 0-h soaking. Soaking for 24 h resulted in the highest peak viscosity, with values of 303.33 cP for the local Sumenep and 201.67 cP for HJ 21. A soaking pretreatment for 24 h was likely suitable for soybean seed, while corn required a longer (48 h) period. The economic analysis showed that home-scale production was feasible and profitable to be developed in the study area, with B/C ratios of 1.11–1.14 for soybean flour and 1.40–1.45 for corn flour.
Organic food is gaining global popularity due to its perceived health benefits and compatibility with sustainability goals. However, the application of hazard analysis and critical control point (HACCP) in organic food processing, particularly in developing countries, is barely discussed. In this study, we examined the level of HACCP compliance in certified organic food processing units in Kerala, India, with an emphasis on the impact of product type and company size. In 2023-2024, a structured audit based on Codex criteria was carried out, with a standardized scoring system used to evaluate the paperwork and operational performance. Significant trends and interactions were identified using statistical methods, including two-way ANOVA, Tukey's HSD post hoc test, principal component analysis (PCA), and cluster analysis. Across product categories, there were notable variations in HACCP compliance, with meat and ready-to-eat food processors showing higher levels of compliance than dairy and rice-based processors. Company size was also an important determinant, with larger enterprises demonstrating superior system implementation. Significant interaction effects demonstrated that performance patterns were not consistent across categories. Significant interaction effects between product type and company size indicated that compliance patterns vary depending on the combination of these factors. These findings underline the importance of targeted training, regulatory support, and the incorporation of HACCP into organic certification frameworks to enhance food safety standards in the organic industry, particularly among small-scale and high-risk processors in developing countries.
Aromatic plant essential oils (EO) and their derivatives are promising, eco-friendly alternatives for fungal disease management in plants due to their low toxicity and environmental compatibility. However, practical applications are often limited by challenges such as high volatility, poor water solubility, and inefficient dispersion. To address these limitations, we developed an innovative approach to enhance the stability and antimicrobial efficacy of Origanum vulgare extracts through the green synthesis of silver nanoparticles (AgNPs). The synthesized AgNPs were characterized using UV-Vis spectroscopy and scanning electron microscopy (SEM). UV-Vis analysis revealed characteristic surface plasmon resonance (SPR) peaks at 445 nm (aqueous AgNPs) and 435nm (methanolic AgNPs), confirming nanoparticle formation. The aqueous extract exhibited the highest total phenolic content (50.3 ± 1 mg gallic acid/g), while methanolic AgNPs demonstrated the strongest antioxidant activity, scavenging 89.7 ± 0.2% of DPPH radicals with an IC50 of 19.6 ± 0.3 µg/cm³. The antifungal activity of O. vulgare essential oil, AgNPs, and crude extracts was evaluated against Aspergillus niger, Botrytis cinerea, and Penicillium expansum. GC-MS analysis identified carvacrol (56.53%), thymol (21.18%), p-cymene (6.22%), and γ-terpinene (5.67%) as the major EO constituents. We are the first to report the green synthesis of AgNPs using O. vulgare extracts with comparative evaluation against crude extracts and essential oils for enhanced antifungal application. This study presents a significant advancement in fungal control strategies by demonstrating that AgNPs synthesized from O. vulgare extracts not only retain the high antifungal and antioxidant properties of the essential oil but also overcome its limitations through improved stability, water solubility, and dispersion. The findings suggest that AgNPs synthesized from O. vulgare are a more effective and sustainable alternative to conventional essential oils for combating fungal pathogens in agricultural and post-harvest applications.
The present study evaluated the incorporation of red pitaya powder into a rice/chickpea (80:20) matrix, resulting in four treatments, namely T-2.5 (2.5%), T-5.0 (5.0%), T-7.5 (7.5%), and T-10 (10%) powder addition, which were processed through extrusion cooking, followed by microwave expansion for the development of a third-generation (3G) snack. The physicochemical properties, including expansion index (EI), hardness, and bulk density (BD), as well as functional parameters such as total polyphenol content (TPC) and antioxidant activity (AA), were analyzed. Furthermore, structural modifications generated by processing were examined via X-ray diffraction, FT-IR spectroscopy, and microstructural analyses. The addition of pitaya powder significantly affected the physicochemical properties of the 3G snacks, resulting in a decrease in EI, BD, and hardness after the extrusion and expansion process using microwaves. In addition, the bioactive potential of the snacks improved, generating the highest levels with the addition of pitaya powder, resulting in a 38% increase in TPC and a 3.1-times increase in AA, with a retention of 30% in total betalain content (TBC). Microstructural analyses showed modifications after processing, with a loss of crystalline order and transitions in the type-V diffraction pattern, indicative of amylose–lipid complex formation, characterized by a decrease in the 1047/1022 ratio and stability of 1022/995 ratio. Also, the sensory analysis revealed that the 7.5% formulation was the most attractive, maintaining the principal characteristics of color and texture, with a general acceptance above 38%. These results demonstrate that the incorporation of pitaya powder enhances the bioactive, functional, and sensorial properties of third-generation extruded products.
In this study, we aimed to isolate and characterize lactic acid bacteria (LAB) from mixed Napier grass (NG) and sugarcane top (ST) silages, and to evaluate their effects on silage quality as alternative LAB inoculants. Among the 370 LAB strains isolated from silage and screened for tolerance to pH 3.7, we identified 17 strains with distinct colony shapes and sources. Strains XH146 and XH352 exhibited the strongest ability to produce acid in Man Rogosa Sharpe broth and were identified as Lactiplantibacillus paracasei and Lactiplantibacillus plantarum, respectively. Strains XH146 (LAB1), XH352 (LAB2), and L. plantarum Chikuso-1 (FG, a commercial inoculant) were used as additives for NG and ST silage preparation. All inoculated silages were better preserved than the control. LAB addition significantly reduced the pH of NG silage, with the lowest pH and the highest lactic acid content found in the combined LAB1 + LAB2 treatment. NH3-N contents decreased in the following order: Control > LAB1 > LAB2 > FG > LAB1 + LAB2. In conclusion, L. paracasei XH146 and L. plantarum XH352 demonstrated the highest ability to enhance silage quality, making them promising candidates for silage inoculants.
In this study, we investigated the effects of ohmic-heated carbonic maceration on the chemical composition (including bioactive compounds), aroma, and cup quality of Arabica coffee. Coffee cherries were fermented at two temperature levels (31 ℃ and 36 ℃) and three durations (48, 144, and 240 hours) in an ohmic-heated fermenter under carbonic (CO2-rich, anaerobic) conditions. The coffee samples were analyzed using HPLC and GC-MS to identify bioactive and volatile compounds, and cupping tests were performed using the Specialty Coffee Association of America (SCAA) protocol. The results showed that increasing fermentation duration decreased 3-caffeoylquinic acid (3-CQA) and 4-CQA, while 5-CQA remained stable or increased at 36 ℃ for 240 hours. Trigonelline exhibited relative stability at low temperatures but declined at prolonged durations, particularly at 36 ℃. Caffeine concentrations peaked at intermediate durations before stabilizing. Sugar content generally decreased with increasing fermentation duration, with significantly lower levels observed after 10 days of fermentation. Principal component analysis of volatile compounds revealed distinct clustering patterns among treatments, with long fermentation durations positively correlated with the production of phenols, alcohols, pyrroles, benzenes, pyridines, and alkanes. Sensory evaluation using the SCAA protocol showed that four fermentation treatments provided slightly higher cupping scores (85.0–85.75) than the control (84.5), with flavor notes including nutty, flowery, lemony, brown sugar, spicy, fruity, and winey aromas. These findings indicated that Arabica coffee processed under ohmic-heated carbonic fermentation conditions exhibits measurable modulation of key chemical constituents, sugar content, and volatile composition, leading to improved cup quality and distinct sensory attributes within the studied processing conditions.
Propolis derived from stingless bees is recognized for its rich bioactive composition and potential health-promoting properties. This study evaluated the phytochemical profile and antioxidant capacity of propolis extracts obtained from three Malaysian stingless bee species: Geniotrigona thoracica, Heterotrigona itama, and Tetrigona binghami. Gas chromatography–mass spectrometry (GC–MS) analysis identified diverse bioactive constituents and revealed marked compositional variations among the species examined. Antioxidant activities were assessed using DPPH, ABTS, and FRAP assays. All extracts exhibited strong antioxidant potential, as reflected by favorable IC50/EC50 values in the DPPH assay and consistent performance in the ABTS and FRAP assays. Significant correlations between antioxidant capacity and total phenolic and flavonoid contents indicated that phenolic compounds are the principal contributors to the observed effects. Overall, these findings demonstrate that Malaysian stingless bee propolis represents a valuable source of natural antioxidants and bioactive phytochemicals, underscoring its potential as a health-promoting and nutraceutical agent.
Increasing environmental and ethical concerns are driving the transition toward more sustainable livestock production systems. However, consumer acceptance remains a critical and underexplored bottleneck, particularly for beef from animals fed agro-industrial by-products. In this context, we investigated Italian consumer attitudes and acceptance of beef derived from cattle fed hazelnut skins (HSs), a by-product of the hazelnut processing industry classified as waste under EU regulation, representing a novel circular economy application. An online survey (CAWI) was administered to 900 Italian beef consumers in 2023. Principal Component Analysis (PCA) identified five attitudinal patterns: Conscious and Confident, Food Neophilic, Environmentally Concerned, Animal Nutrition Concerned, and Food Neophobic. K-means cluster analysis on PCA scores yielded five consumer segments, characterized by socio-demographic variables and attitudes toward novel foods. Age and sensitivity to sustainability significantly predicted acceptance of HS-fed beef. The Informed, Curious, and Concerned segment (24%) reported the highest acceptability (mean = 5.58/7) and environmental sustainability scores (mean = 5.83/7). The Informed Meat-Eaters segment (14.2%) showed the strongest health benefit perceptions (mean = 5.13/7). Older consumers, concentrated on the Sustainable and Selective cluster, showed more moderate acceptance, moderated by food neophobia. We are some of the first to examine consumer segmentation in the context of beef from farms fed with by-products in Italy. Our findings provide actionable guidance for differentiated communication strategies across consumer segments and inform policymakers on promoting circular food systems.
Pomegranate diseases significantly threaten global fruit production, causing substantial yield losses and economic impacts. Traditional manual disease identification methods are time-consuming, subjective, and require specialized expertise. In this study, we present a novel GCLH (Grouped Convolutional Learning Hierarchy) ensemble model for automated pomegranate disease classification compared to individual baseline models, including VGG16 (92.0%), DenseNet (91.66%), and InceptionV3 (92.05%). The proposed GCLH-based ensemble framework achieved a classification accuracy of 99.31%, outperforming individual backbone models, such as VGG16, DenseNet121, and InceptionV3, which achieved approximately 92% accuracy. This represents an improvement of nearly 7% over standalone CNN models and demonstrates enhanced precision (0.9917), recall (0.9929), and F1-score (0.9922). The significant performance gain confirms the effectiveness of multi-backbone feature fusion and hierarchical attention mechanisms for robust pomegranate disease classification.
Saffron (Crocus Sativus L.), particularly its stigma, is a valuable global spice and medicinal plant. However, understanding the comprehensive process of trace element uptake and accumulation across all its plant parts, from soil to stigma, is crucial for ensuring food safety and assessing potential health risks. This study aimed to conduct a detailed health risk assessment of trace elements in different components of the saffron plant (stigma, leaves, petals, corms, stems), alongside and analysis of cultivation soil and irrigation water (total samples = 70). The investigation focused on quantifying element concentrations, evaluating their translocation dynamics within the plant, and assessing the associated human health risks through dietary exposure. Analysis using the inductively coupled plasma optical emission spectroscopy (ICP-OES) method revealed accumulation of iron (Fe, mean 1.46 mg/kg) and aluminum (Al, mean 29.73 mg/kg) in the edible stigma, followed by zinc (Zn, 0.55 mg/kg), manganese (Mn, 0.18 mg/kg), and copper (Cu, 0.11 mg/kg). The saffron cultivation soil exhibited very high concentrations of Al (273.60 mg/kg) and Fe (275.83 mg/kg), suggesting high bioavailability and transfer to the plant tissues. Importantly, toxic metals, such as cadmium (Cd), lead (Pb), arsenic (As), nickel (Ni), and chromium (Cr), were found to be well below established safety thresholds in all analyzed plant parts. A heatmap approach provided detailed sample clustering, illustrating element distribution patterns. Furthermore, Monte Carlo simulations (MCS) for health risk assessment demonstrated that the calculated target hazard quotient (THQ) and incremental lifetime cancer risk (ILCR) values for toxic metal exposure via saffron consumption were significantly below safety limits. Both adult and child populations showed negligible non-carcinogenic risk (THQ < 1) and acceptable carcinogenic risk levels (ILCR < 10-6), indicating minimal health concerns from dietary intake of saffron under the studied conditions. This research presents a comprehensive multi-tissue assessment of essential and toxic metals in saffron, integrating data from plant tissues, soil, and irrigation water. It clarifies how trace elements move toward the edible stigma, providing key evidence for quality control and safety evaluation. The findings contribute to (i) establishing safety baselines for regulatory and quality standards, (ii) informing agricultural practices by revealing metal uptake mechanisms, and (iii) assessing consumer health risks through dietary exposure analysis. By covering the entire pathway from soil to stigma and applying advanced risk-assessment tools (THQ, ILCR, MCS), this study forms a solid foundation for future research on element management in saffron cultivation and offers valuable insights for food safety and agricultural science.
Sargassum hystrix is a brown seaweed that shows potential antidiabetic activity through its phenolic and phlorotannin compounds. The use of S. hystrix as a functional food is constrained by the stability of bioactive compounds and a fishy odor that reduces consumer acceptance. Fermentation is a processing method that plays a role in improving the sensory quality, functional characteristics, and biological activity of products. This study aimed to evaluate the effect of fermentation duration using Lactobacillus plantarum on antidiabetic activity and consumer acceptance level of S. hystrix tea. The fermentation process was carried out for 0, 1, 2, 3, and 4 days under microaerophilic conditions at 37 ℃. The results showed that the highest increase in functional characteristics was obtained on the third day of fermentation, marked by higher phenol content (12.94 ± 0.68 mg GAE/g), phlorotannin (14.60 ± 0.95 mg PGE/g), and inhibition activity of α-amylase (82.80% ± 1.70%) and α-glucosidase (91.26% ± 0.44%) than those of other experimental treatments. Sensory evaluation showed that longer fermentation duration reduced the taste and fishy odor of S. hystrix tea. The third day of fermentation treatment yielded the highest acceptance scores for aroma, taste, and overall product. Therefore, a 3-day fermentation duration is recommended as the optimal condition to produce S. hystrix tea with enhanced functional and sensory qualities.