The effect of kneading wheat flour with aqueous cladode extracts on the dough's rheological and pan bread quality characteristics was investigated. Cladodes aqueous extract solutions of 5% and 7.5% positively and significantly (P < 0.05) impacted the dough's rheological properties as well as the bread-specific volume index. The use of 10% cladodes aqueous extract solutions, however, negatively impacts bread quality. As the cladodes extract increased from 5 to 10%, the L* and b* color values of both crust and crumb were reduced, a* color values of crust significantly increased while decreased for the crumb. Sensory bread preferences formulated with 7.5% extract were assessed as the best, followed by 5% bread, while the lowest preferences were bread formulated with 10% extract. The use of 7.5% of cladodes aqueous extract resulted in the greatest specific volume and extensograph parameters, except the extensibility E; an indication of the significant impacts on bread quality. In particular, the Max height extensograph index was 426 when 7.5% of cladodes aqueous extract solution was used compared to 280 for the control and 396–365 for the 5 and 10% cladodes aqueous extract solutions, respectively. Results suggest the potential use of cladodes aqueous extract solutions as a healthy alternative to chemical additives in bread and baked products.

Background The connection between psychiatry health, mental health, and lifestyle is under-studied in the Arab world. This study examined whether addictions to smartphones and fast food are associated with severe depressive symptoms in a cohort of Arab Jordanians. Method This research is cross-sectional. The Patient Health Questionnaire-9 was used to measure the severity of depression (PHQ-9), food addiction was assessed using the 9-item Modified Yale Food Addiction Scale (mYFAS), and smartphone addiction was assessed using the Arabic-validated Smartphone Addiction Scale. Using multivariable binary logistic regression, the relationship between food addiction, and depressive symptoms. Results: Data were analyzed from 426 participants, 264 participants (62.0%) reported being addicted to smartphones, and 156 (36.6%) reported severe depressive symptoms. The multivariable binary logistic regression revealed that severe depression was significantly associated with lower income (OR = 2.14, 95% Cl 1.34–3.41, P = 0.001), addiction to smartphones (OR = 2.15, 95% = 1.39–3.32, P = 0.001), and increased addiction to fast food (OR = 1.06, 95% = 1.04–1.08, P = < 0.001). Conclusion Addiction to smartphones, addiction to fast food, and low income were all associated with severe depression in Arab Jordanians, community awareness is highly required to adopt a healthy lifestyle.

This study assessed food safety knowledge and practices (KP) among 461 university students in Jordan, comparing health-related and non-health-related students. A cross-sectional survey using a questionnaire evaluated demographics, food safety knowledge, and handling practices. Health-related students scored higher in food safety knowledge with significant differences between them (mean: 4.95 ± 2.32) compared to non-health-related students (mean: 3.73 ± 1.92, p < 0.001). Health-related female students also demonstrated better knowledge (mean: 6.70 ± 1.95) than males (mean: 6.03 ± 2.38, p = 0.008). Significant differences were found, especially among non-health-related students. Common issues included inadequate food storage knowledge and reliance on feel-touch tests instead of thermometers, leading to undercooking and foodborne infections. Additionally, the COVID-19 pandemic temporarily improved practices, though post-pandemic declines were noted in handwashing and thermometer use. This study highlights the need for targeted interventions, particularly for male students not enrolled in health-related fields. Targeted educational programs and practical training focusing on food safety can significantly improve both knowledge and practice, reducing health risks. Including food safety modules in non-health disciplines can help bridge the gap between academic knowledge and practical application.

Major historic olive tree cultivars around the Mediterranean originate from the Jordan area and possess a proven abiotic stress tolerance; however, they were unexplored from the diversity perspective. Therefore, historic olive tree accessions from three northern regions—Irbid (i), Jerash (J), and Ajloun (A)—were analyzed using DNA molecular markers to identify and study their genetic relationships and genetic structure. DNA molecular markers of inter-simple sequence repeats (ISSR) were used. A total of 3150 data entries (859 present and 2291 absent) were generated with fragment sizes ranging from 350 to 2000 bp. Data entries were evaluated with UPGMA and population genetic structure analysis. The results showed that similarity among the investigated sixty-three accessions ranged from 9% between J14 and i20 up to 100% between ‘J11’ and ‘J12’ and between A8 and A9. The discriminating power values for ISSR_807, ISSR_810, and ISSR_825 were 0.70, 0.61, and 0.83, respectively. A generated dendrogram showed ten major clades, while the genetic structure could resolve four unique genetic pools: one for Irbid, one for Jerash, and two for Ajloun. In addition, analysis of 19 phenotypic parameters covering leaf, fruit, stone, and flesh was able to confirm the molecular data. Phenotypic and ISSR data were analyzed using PCA, cluster, and Mantel tests. ISSR markers showed clear genetic differentiation among groups, whereas phenotypic traits displayed lower variation but a significant correlation with molecular diversity. Promising accessions with either pure or admixture genetic makeup were identified. The resolved genetic structure of the investigated historic olive accessions would open new frontiers for olive breeding and utilization, helping to overcome current production challenges and climate change limitations.

Potato is a widely consumed staple crop prone to postharvest deterioration and quality loss. Biodegradable edible coatings offer an eco-friendly alternative to conventional packaging for extending shelf life. This study evaluated the effectiveness of whey protein concentrate (WPC) based coatings, with and without chitosan, in maintaining potato quality under different storage conditions and durations. Tubers were treated with WPC coating (WC1) or WPC–chitosan coating with additives (WC2) and stored at room temperature (RT, 24 °C), refrigeration (RF, 4 °C), or incubator (IC, 20 °C) for up to 48 days. Dry matter (DM), firmness (FR), and total soluble solids (TSS) were determined every 8 days. DM ranged between 17.3–20.7%, FR between 5.6–8.1 N, and TSS between 3.4–5.3 °Brix. Storage period (SP) had the strongest influence, with DM peaking after 16–24 days, FR gradually decreasing, and TSS dropping sharply after 32 days. Coating did not significantly affect DM, but WC2 improved FR retention while slightly lowering TSS. RF best preserved FR and TSS, whereas RT and IC accelerated quality loss. Overall, WPC-based coatings, particularly WC2, provide a biodegradable and effective strategy to reduce postharvest losses, maintain potato quality, and support sustainable food preservation.