Curcuma subgenus Hitcheniopsis (Zingiberaceae) comprises species valued for ornamental and medicinal uses in Southeast Asia, yet no comprehensive assessment has been conducted in Vietnam. This study provides the first integrative evaluation of Hitcheniopsis in Vietnam, combining species distribution modeling, field verification, herbarium examination, and Ornamental Value Index (OVI) analysis. Ten species were confirmed, including a new national record, C. rhabdota, with voucher specimens establishing its verified presence and extending the known range. Predicted habitat maps highlighted southern Vietnam and adjacent regions as suitable areas, guiding targeted surveys and conservation planning. Flowering occurred from April to September, with species occupying habitats from deciduous dipterocarp to dry evergreen forests. OVI analysis identified C. rhabdota, C. alismatifolia, and C. thorelii as species of high ornamental potential, supporting their use in horticultural breeding and potted ornamental production. Conservation assessments revealed that the endemic C. leonidii and C. pygmaea are Critically Endangered, C. rhabdota is Vulnerable, and C. sparganiifolia is Endangered, emphasizing the urgency of habitat protection and sustainable management. By linking verified diversity, phenology, ornamental value, and habitat modeling, this study establishes a novel, distribution-based framework for research, conservation, and sustainable use of Curcuma subgenus Hitcheniopsis in Vietnam and Southeast Asia.

This study investigates the potential of brewer’s spent grain (BSG) as a cost-effective alternative to soybean meal in the diets of house crickets ( Acheta domesticus ) to enhance sustainable cricket rearing. BSG, a by-product of the brewing industry, was chosen due to its local availability and high protein content (38%). Here, the impacts of varying levels of BSG substitution (0%, 10%, 20% and 30%) on the growth performance, nutrient utilisation, chemical composition, and volatile compound profiles of crickets over a 45-day period was assessed. Crickets were reared under controlled conditions and divided into five groups, each receiving one of the experimental diets. Growth performance parameters, including body weight, average daily gain, and feed conversion ratio, were measured. Chemical analysis of the crickets and their diets was conducted, focusing on protein efficiency ratio, apparent dry matter digestibility (ADMD), and nitrogen retention. Volatile compounds were identified using gas chromatography-mass spectrometry. Crickets fed BSG diets exhibited higher protein deposition and lower fat content compared to those on a commercial diet, suggesting BSG’s potential to improve protein quality while reducing fat accumulation. ADMD was also higher in BSG-fed crickets, likely due to the prebiotic effects of components such as β-glucans and arabinoxylans. Additionally, the inclusion of BSG up to 30% in cricket diets reduced production costs by up to 29% compared to a commercial diet. Volatile compound analysis revealed that crickets fed BSG diets produced different odour profiles, with 2-heptanone, a compound with a fruity aroma, detected only in BSG-fed crickets. These findings suggest that BSG is a viable and sustainable ingredient for cricket feed, offering both economic and nutritional benefits while also influencing the sensory characteristics of crickets. Further research is recommended to optimise BSG inclusion levels and explore its broader applications in insect and animal farming.

Riceberry rice milk (RBRM) is rich in phytochemicals, particularly anthocyanins, which are known for their potential in managing type 2 diabetes (T2D). This study aimed to develop a novel RBRM-based yogurt derived from its polysaccharide and protein components and to evaluate the effects of supplementation with W. globosa powder (WGP) at 0% (F1, control), 5% (F2), 10% (F3), and 15% (F4) on nutritional and functional properties. Among all formulations, F4 exhibited the highest nutritional values, including dietary fiber (41.25%), curd protein (21.34%), and carbohydrate (starch) content (25.25%), with a lower fat content (2.13%) compared to other groups. In terms of antioxidant activity, F4 showed high total phenolic content (33.70 mg GAE/g) and total flavonoid content (25.2 mg QUE/g), along with strong radical scavenging activities, with DPPH and ABTS inhibition values of 41.52% and 78.18%, respectively. Furthermore, F4 demonstrated notable antidiabetic potential through α-amylase and α-glucosidase inhibition, with IC₅₀ values of 0.89 and 1.32 mg/mL, respectively. Widely targeted metabolomics analysis identified 88 differential metabolites between F4 (potent condition) and F1 (control group). Twelve selected compounds from RBRM–WGP yogurt contributed to increased levels of amino acids, peptide derivatives, saccharides, organic acids, polyphenols, and flavonoids. Molecular docking analysis revealed that key metabolites, including vignatic acid B, glimepiride, and indoramin, exhibited strong binding affinities with the active sites of α-amylase (PDB: 2GVY, Aspergillus niger) and α-glucosidase (PDB: 3A4A, Saccharomyces cerevisiae). These findings indicate that phytonutrient compounds, particularly indoramin, play a significant role in enhancing the nutritional composition and functional properties of RBRM–WGP yogurt for potential applications in food processing.

Cajanus cajan (L.) Huth (Fabaceae) is a food legume of considerable nutritional and functional significance. This study examined the comparative effects of salt stress on seed germination, hydroponic growth, and phytochemical accumulation across two developmental stages: 10-day-old germinated seeds and 45-day-old hydroponically grown plants, using NaCl solutions at concentrations of 0, 25, 50, 75, 100, and 150 mM. Both germination rate and growth were greatest at 0–25 mM NaCl, with performance declining at higher concentrations. LC–MS/MS analysis of free amino acids in 10-day-germinated seeds revealed a salt-induced metabolic shift. Proline, leucine, and phenylalanine were the dominant free amino acids and increased progressively with rising NaCl concentrations. Phytochemical profiling by HPLC identified gallic acid, catechin, and genistin as the major compounds, with increased levels under salinity stress. Germinated seeds at 150 mM NaCl, germinated seeds exhibited the highest phytochemical accumulation, with total phenolic content (TPC), total flavonoid content (TFC), and DPPH activity reaching 18.192 ± 0.020 mg GAE/g extract, 8.519 ± 0.026 mg QE/g extract, and 11.623 ± 0.284 mg AAE/g extract, respectively. Phytochemical responses in 45-day hydroponic plants varied by tissue type. Leaves exhibited declining TPC and TFC with increasing NaCl (from 29 to 16 mg GAE/g and 41 mg QE/g extract), while stems showed the opposite trend, reaching 18 mg GAE/g and 21 mg QE/g extract at 50 mM. Root tissues maintained comparatively low phytochemical levels throughout. Notably, DPPH scavenging capacity increased across all tissues under salt stress, with peak values of 12–13 µg AAE/g extract recorded at 50 mM NaCl. These results indicate that salt stress exerts stage- and organ-dependent effects on phytochemical accumulation in C. cajan. High salinity during germination stimulates bioactive compound production, whereas moderate salinity appears to be the threshold at which antioxidant capacity is maximized in hydroponic systems. These observations point to the practical utility of controlled salt elicitation as a strategy for enriching pigeon pea with health-promoting phytochemicals, reinforcing its potential as a functional food crop.

Jackfruit seed is an underutilized by-product with potential as a functional ingredient. This study investigated how brown seed coat retention and thermal processing affect the color, nutritional composition, β-glucan content, bioactive profiles, antioxidant activity, and functional properties of jackfruit seed flour. Seeds were processed as raw, boiled, or steamed samples, with or without the brown seed coat retained, using rice and wheat flours as references. Brown seed coat retention reduced lightness and increased redness. Jackfruit seed flour generally showed higher ash, protein, and fiber contents than reference flours, while seed coat retention further enhanced fiber content. β-glucan content ranged from 56.11 to 286.71 mg/g. Brown seed coat samples showed the highest TPC, TFC, and antioxidant activity, followed by brown seed coat-retained flour samples. Thermal processing reduced bioactive compounds and antioxidant activity; however, steaming better retained bioactive compounds, antioxidant activity, and β-glucan content in brown seed coat-retained flour than boiling. Heatmap analysis revealed cinnamic acid, gentisic acid, myricetin, and quercetin as major compounds. Functional analysis showed higher WSI and WHC than reference flours, while OHC and WSC were generally comparable. These findings suggest the potential of brown seed coat-retained jackfruit seed flour for further development as a functional ingredient.

This study aimed to illustrate the effects of plant-based yogurts made from bio-fermentative green rice milk yogurt (GRMY), enhanced with Wolffia globosa powder (WGP) and infused with Thai green tea. Different formulations (F1 to F4) were analyzed to assess the impact of varying weight ratios of WGP, ranging from 0% to 15%. The goal was to improve nutritional values and bioactive components. The F4 formulation of plant-based yogurt demonstrated enhanced nutritional values, including higher levels of dietary fiber, starch, protein, and fat contents, which were 42.45, 26.55, 22.48, and 2.29% DW, respectively. It was increased by bioactive compounds such as total phenolic content (52.99 mg GAE/g), total flavonoid content (60.45 mg QUE/g), and β-carotene (1.81 mg/g). Additionally, the F4 formulation exhibited the highest antioxidants in terms of DPPH activity (5.48 mg TROE/g), ABTS activity (424.15 mg TROE/g), and FRAP reducing capacity (106.35 mg TROE/g) and antidiabetic activity of α–glucosidase inhibition in IC₅₀ at 1.41 mg/mL. The yogurts were evaluated through metabolomic network analysis as a complex bioactive food system, wherein fermentation-derived metabolites synergistically interact with tea polyphenols, amino acids, phytosterols, and carotenoids. The prevailing metabolic profiles indicate an increase in antioxidant capacity, a reduction in inflammatory burden, enhanced glucose metabolism, alterations in gut microbiota, cardiovascular protection, and neuroprotective potential. These findings suggest that the product represents a promising plant-based functional food, offering numerous health benefits. This assertion is supported by a diverse metabolite network identified through UPLC–MS/MS metabolomic research.