Fingerroot [Boesenbergia rotunda (Linn.) Mansf] is known to consist of compounds such as panduratin A and pinostrobin with inhibitory property against SARS-CoV-2 infection at both the pre-entry and post-infection phases. Consequently, demand for good phenotype selection has increased in the post-pandemic era. However, the availability of important active ingredients may be influenced by genetic variables and agronomic aspects. Thus, the purpose of this study was to investigate the relationship between characteristics and genotype, and to preliminarily compare the phytochemical profiles of the landraces collected in Northern Thailand. Five local landraces and two wild types were gathered for ex situ collection for morphological assessments, genetic evaluation, and bioactive ingredients (mainly antioxidative potentials and amounts of the active flavonoids). The morphological data were able to distinguish the plant samples to those of wild, cultivated, and adaptive types, which was confirmed by their distinctive genetic variations. However, there was no correlation between the physical attributes and the amount of their bioactive constituents. It was also observed that the adaptation of plants to environmental conditions had a pronounced impact on secondary metabolite biosynthesis, and that such adaptations were likely influenced by genetic differentiation. The findings from this study could potentially be used to improve the cultivation, selection, and breeding of this plant species for desired traits such as increased bioactive compound content, or for conservation and restoration efforts of the landraces and wild types.

Consumer scrutiny of fat content in foods is becoming a notable trend in health concerns. This study aims to develop a novel functional low-fat goat feta cheese by utilizing polydextrose (PDX) and inulin as dietary fiber-based fat replacers to improve its overall characteristics. The physicochemical and textural properties, along with consumer acceptance, of the feta cheese were evaluated across three fat levels (full-fat [FFC], reduced-fat [RFC], low-fat [LFC]) and three fibers: PDX, inulin, and their combination. The intercorrelation of all characteristics was assessed through principal component analysis and Pearson’s correlation. Fat reduction significantly altered the cheese’s visual properties, increasing lightness and the total color difference, which inversely correlated with a* and b* values. Lower-fat cheeses exhibited decreased pH and increased lactic acid, with salinity playing a crucial role in both lactic acid development and texture. Under Scanning Electron Microscopy (SEM), PDX yielded a cheese matrix with a finer pore structure than inulin or the combined fibers. Lower-fat cheeses exhibited greater hardness, with PDX resulting in the highest hardness among the fiber treatments. Crucially, the RFC with PDX was as well-received by consumers as the FFC. These findings not only empower goat farmers and cheese entrepreneurs to increase their product value for niche market but also contribute to sustainability by providing a healthier food option for functional benefits.

This study investigated the aroma profiles, nutritional composition, and bioactive potential of three edible Curcuma species, namely Curcuma candida, C. singularis, and C. petiolata, traditionally consumed in Northern Thailand. An aroma analysis revealed distinct volatile profiles for each species. C. petiolata was qualitatively characterized by high sabinene levels, while β-pinene, limonene, caryophyllene, and humulene were prominent markers for C. candida, and C. singularis exhibited the highest abundance of camphor. A nutritional analysis showed the edible floral tissue of C. petiolata to possess the highest carbohydrate (83.47 g/100 g DW), protein (18.04 g/100 g DW), and energy content (342.83 g/100 g DW). The mineral composition of the edible flowers revealed high levels of macronutrients, including phosphorus (0.36 g/100 g DW), potassium (1.82 g/100 g DW), sodium (0.33 g/100 g DW), and calcium (1.30 g/100 g DW). Palmitic acid (31,098 mg/100 g DW) was the predominant saturated fatty acid, while linoleic acid (45,356 mg/100 g DW) was the most abundant unsaturated fatty acid from these edible flora species. The ethanolic extracts of floral tissues of C. singularis exhibited the highest total phenolic content (0.26 mg GAE/g DW), followed by C. petiolata. Conversely, C. petiolata demonstrated the highest total flavonoid content (0.20 mg QE/g sample), followed by C. singularis (0.11 mg QE/g sample). Antioxidant potential exhibited a significant positive correlation with the quantified total flavonoid content. This research contributes to a deeper understanding of the nutritional and bioactive properties of edible Curcuma flowers, providing valuable information for the development of novel functional foods with unique flavor profiles and potential health benefits.

Valorisation of agro-industrial biomass into functional coatings offers a sustainable approach to developing bio-based materials for postharvest applications. Although polysaccharide–lipid coatings are widely studied for their barrier properties, their effects on fruit–packaging friction remain poorly understood. This study recovered pectin-rich polysaccharides (OP) from okra-processing biomass and developed OP–beeswax (BW) composite coatings to modify mango–packaging friction and evaluate selected postharvest quality attributes. Conventional thermal extraction (CTE) and microwave-assisted extraction (MAE) yielded OP with comparable degrees of esterification but distinct hydration properties, with extraction yields of 4.28% and 5.47%, respectively (p > 0.05). The recovered OP exhibited low-methoxyl characteristics, with a degree of esterification of approximately 47%. Film optical and microstructural properties varied with OP and BW levels. Coating performance was evaluated on three independent mango fruits per treatment (n = 3; 21 fruits in total), with the same fruits used for friction and all quality measurements. Static and kinetic coefficients of friction (COFs) at the mango–corrugated plastic board interface were in the ranges of 0.45–0.59 and 0.42–0.58, respectively, demonstrating formulation-dependent frictional behaviour. T3 (1.0% OP + 1.0% BW) exhibited static and kinetic COFs of 0.46 and 0.42, respectively, comparable to the uncoated control (0.46 and 0.45), whereas T4 (2.0% OP + 1.0% BW) showed the highest values (0.59 and 0.58). After three days of storage, coating treatments significantly affected weight loss, firmness, and titratable acidity (TA), with the lowest weight loss observed in T6 (3.25%) and the highest TA in T2 (0.47%), whereas total soluble solids and pH did not differ among treatments. These findings demonstrate the potential of okra-processing biomass for developing bio-based coatings with tunable fruit–packaging friction, although their effectiveness in reducing transportation-induced damage requires further investigation.