Protein-rich energy bars are known as an excellent nutritional supplement for athletes that help to build and repair connective tissues. The study is, therefore, aimed at developing high-protein bars using lupine seeds, wheat germ, and selected dried fruits including raisins, dates, apricots, and cranberries. Different formulations (F1, F2, F3, and F4) were performed at different ratios of ingredients to produce high-protein bars and compared them with a control bar made of whey-protein concentrate and oat flakes. For this purpose, a proximate analysis, total phenol content, total flavonoid content, DPPH radical scavenging activity, water content, nutritional, and sensory analysis was performed to evaluate the results. The proximate analysis of the produced protein bars showed a significantly higher protein content (22 ± 2) and total phenolic activity (57 ± 33) in formulation group 4 as compared to the other groups. Furthermore, the least water activity content was found in formulation group 1 (1 ± 0.0) when compared with the control group (1 ± 0.0). The results from the sensory evaluation revealed that T3 had the highest average scores in overall consumer acceptability. Our study found that total phenolic, flavonoid, and fiber content were significantly higher in the prepared protein bars indicating prospective health benefits when compared to the control group. Overall, the study demonstrates that high-protein bars using functional ingredients like dried fruit can provide enriched nutritionally valuable food options for consumers.

Very few studies have thus far evaluated the impact of various processing and preservation techniques (blanching, frying, freezing, dehydration, and sun drying) on the levels of total phenolics, flavonoids, and antioxidant activities of okra. The primary objective of this study was to evaluate the effects of different processing and preservation methods on the levels of phenolics, flavonoids, and antioxidant activities of okra. The ethanolic extracts of each sample were analyzed before and after preservation and storage for a period of three months. The results showed a significant improvement (p < 0.05) in total phenolic content (134.1 mg GAE/100g) and DPPH (1-1-diphenyl1-2-pricrylhydrazyl) scavenging activity (IC₅₀ value of 3.0 mg/mL) in blanched okra when compared to fresh okra (86.35 mg GAE/100g and IC₅₀ value of 3.8 mg/mL, respectively). Fresh okra exhibited the highest flavonoid content (105.75 mg QE/100g), while sun-dried okra samples stored for three months exhibited a decrease in total phenolic content (14.45 mg GAE/100g), total flavonoid contents (13.25 mg QE/100g), reducing power activity (23.30%), and DPPH scavenging activity (IC₅₀ value of 134.8 mg/mL). The DPPH inhibition activities of all okra treatments showed a significant and positive correlation with the okra phenolic and flavonoid content (r = 0.702 and 0.67, respectively). The reducing power activity (%) of okra treatments exhibited a strong correlation (r) with phenolic contents (r = 0.966), and the correlation with flavonoid contents was 0.459. Generally, different processing and preservation methods of okra revealed that the impact on total phenolic and flavonoid contents, as well as antioxidant activities, was slightly significant among samples preserved using the same method during storage. In addition, blanched and frozen okra resulted in the highest retention of phenolic contents and antioxidant activities.

The production of functional candies has garnered significant attention due to the growing consumer demand for healthier confectionery options. This study investigates the production of functional jelly gum by replacing table sugar and glucose syrup with honey and blueberry concentrate. Various formulations were developed and tested for phenolic and flavonoid content, antioxidant activity, textural properties, and consumer acceptance. Results showed that the addition of functional ingredients increased the phenolic and flavonoid content compared to the control. The modified jelly gums exhibited strong antioxidant activities, as evidenced by the DPPH assay, with significant differences (p < 0.05) from the control. The DPPH radical scavenging activity correlated strongly with phenolic content (R² = 0.88) and flavonoid content (R² = 0.89). Reducing power ranged from 32.31% to 78.45%, with the T5 sample (containing 30 g honey and 60 g blueberry concentrate) showing the highest activity. The reducing power of all treatments correlated significantly with flavonoid content (R² = 0.75) and phenolic content (R² = 0.83). Sensory analysis revealed that the T4 sample (containing 30 g of honey and 30 g of blueberry concentrate) was the most favorably received by consumers. These findings highlight the potential of using natural ingredients to develop healthier confectionery products that meet consumer demand for confectionery that is both nutritious and appealing.

Studies found a high prevalence of household food insecurity (HFI) and malnutrition and an association between them during the movement restriction period of the corona virus disease-2019 (COVID-19) pandemic. This nutritional status should have improved by now as movement restrictions, including quarantine, have been lifted. Therefore, the goal of this cross-sectional study was to determine the current prevalence of HFI and malnutrition and their associations and contributing factors among pre-school children (i.e., children under the age of 5 years) following relaxation of the COVID-19 restrictions in Jordan. A sample of 386 children (197 boys and 189 girls) in Irbid, Jordan, were recruited in this study following the simple random sampling method. The levels of HFI and malnutrition were assessed using the Food Insecurity Experience Scale (FIES) and the World Health Organization (WHO) growth reference values, respectively. Relevant information were managed and measurements made and employed to calculate four major anthropometric indicators for the sample children (weight for height (WHZ), height for age z-score (HAZ), weight for age z-score (WAZ) and body mass index (BMI)-for-age z-score. The results of analysis pointed out that prevalence of food security among the sample children was 58.2 %, where 19.9 % of the kids were experiencing moderate food insecurity and 38.3 % were suffering from severe food insecurity. On the other hand, prevalence of malnutrition among those children was 1.81 %, where 1.55 % of the kids were emaciated and 1.26 % were severely emaciated. The results also indicated that mother's age, number of children in the family, income of the family, monthly expenses on food and beverages and the energy expenses contributed significantly (p < 0.05) to food insecurity. Moreover, the study found that HFI had negative correlations with WHZ (r = -0.272, p = 0.000), WAZ (r = -0.193, p = 0.000) and BMI-for-age z-score (r = -0.263, p = 0.000) and a positive correlation with HAZ (r = 0.041, p = 0.00). The study reports high prevalence of HFI among children under the age of 5 years in Jordan, even after relaxation of the COVID-19 restrictions on mobility. However, prevalence of malnutrition among this group of the population is low. These results spotlight the continued impact of the COVID-19 crisis on the financial statuses of households.

Using different bleaching materials to eliminate or reduce organic volatiles in deteriorated olive oils will positively affect its characteristics. This study aims to identify the volatiles of oxidized olive oil after physical bleaching using selected immobilized adsorbents. Oxidized olive oil was eluted using open-column chromatography packed with silica gel, bentonite, resin, Arabic gum, and charcoal at a 1:5 eluent system (w/v, adsorbent: oxidized olive oil). The smoke point was determined. The collected distilled vapor was injected into GC-MS to identify the volatiles eluted after partial refining with each of these bleaching compounds. The results showed that volatile compounds were quantitatively and qualitatively affected by the type of adsorbents used for the elution of olive oil and the smoking points of eluted oils. The most prominent detected volatile compounds were limonene (14.53%), piperitone (10.35%), isopropyl-5-methyl-(2E)-hexenal (8.6%), methyl octadecenoate (6.57%), and citronellyl acetate (5.87%). Both bentonite and resin were superior in decreasing the ratio of volatile compounds compared with other bleaching materials used. Resin immobilized medium was significantly affected (p < 0.05), raising the smoke point. These results highlighted some information regarding the characteristics of volatile compounds that result after the physical elution of olive oil through selected adsorbents.

Marshmallow candy is a well-known sugar-based confection that is widely consumed among different population groups. However, its high sugar contents and low nutritive value might lead to adverse health outcomes. This study, therefore, aimed to develop optimal formulations for functional marshmallow candy using honey, aqueous hibiscus extract, cow’s milk, and strawberry concentrates with partial replacement of table sugar and glucose syrup. In this regard, six different formulations (F1–F6) were developed, varying in the ratios of key ingredients, such as F1 formulated with honey (9%), sucrose (35%), glucose syrup (33%), milk (4%), and hibiscus extract (1%); F2 containing honey (10%), sucrose (30%), glucose syrup (25%), milk (4%), hibiscus extract (1%), and strawberry concentrate (13%); F3 with honey (15%), sucrose (25%), glucose syrup (20%), milk (4%), hibiscus extract (1%), and strawberry concentrate (16%); F4 formulated with honey (20%), sucrose (20%), glucose syrup (15%), milk (4%), hibiscus extract (1%), and strawberry concentrate (24%); F5 containing honey (30%), sucrose (20%), glucose syrup (5%), milk (4%), hibiscus extract (1%), and strawberry concentrate (24%); and F6 developed with honey (10%), sucrose (30%), glucose syrup (25%), and strawberry concentrate (16%) without milk or Hibiscus extract. These formulations were evaluated for total phenolic content, total flavonoid content, DPPH radical scavenging activity, and textural and sensory characteristics. The results show that all formulations containing functional ingredients had significantly higher total phenolic and flavonoid contents, along with stronger antioxidant activities in a dose-dependent manner compared to the control. Among the formulations, F5 exhibited the highest phenolic and flavonoids contents (89.8 mg GAE/100 g and 1.62 mg RE/100 g, respectively) and reducing power activity (197.8% equivalent to 30 µg vitamin C). Additionally, F3 and F4 showed the strongest DPPH scavenging activity, with IC₅₀ values of 8.0 and 5.1 mg/mL, respectively. In terms of texture, the hardness of all formulations was comparable to the control, except for F1 and F6. The results for sensory analysis show that all modified marshmallows received higher consumer acceptance in overall liking, appearance, softness, elasticity, lightness, and flavor compared to the control. Overall, this study shows that the use of functional ingredients significantly enhanced the total phenolic and flavonoid content and improved antioxidant activities in marshmallow production. This functional candy can provide nutrient-rich health-promoting ingredients for consumers.