Terpenes are the primary constituents of essential oils and are responsible for the aroma characteristics of cannabis. Together with the cannabinoids, terpenes illustrate synergic and/or entourage effect and their interactions have only been speculated in for the last few decades. Hundreds of terpenes are identified that allude to cannabis sensory attributes, contributing largely to the consumer’s experiences and market price. They also enhance many therapeutic benefits, especially as aromatherapy. To shed light on the importance of terpenes in the cannabis industry, the purpose of this review is to morphologically describe sources of cannabis terpenes and to explain the biosynthesis and diversity of terpene profiles in different cannabis chemovars.

Curcumin is a phenolic compound derived from turmeric roots (Curcuma longa L.). This research studied the effects of curcumin extract on the properties of chitosan films. The film characteristics measured included mechanical properties, visual aspects, color parameters, light transmission, moisture content, water solubility, water vapor permeability, infrared spectroscopy, and antioxidant activity. The results suggest that adding curcumin to chitosan-based films increases yellowness and light barriers. Infrared spectroscopy analysis showed interactions between the phenolic compounds of the extract and the chitosan, which may have improved the mechanical properties and reduced the moisture content, water solubility, and water vapor permeability of the films. The antioxidant activity of the films increased with increasing concentrations of the curcumin extract. This study shows the potential benefits of incorporating curcumin extract into chitosan films used as active packaging.

In this research, low-fat dried Chinese sausage was formulated with mango peel pectin (MPP; 0%, 5%, 10%, and 15% (w/w)) extracted by microwave assisted extraction (MAE). The extractable yield of pectin attained from peel of Nam Dok Mai variety was achieved at 13.85% using 700-watt power. The extracted MPP were of high equivalent weight (1485.78 mg/mol), degree esterification (77.19%) and methoxyl content (19.33%) with a structure of greater porosity as compared to that of the conventional method. Spectrum scans by Fourier transform infrared spectrophotometer (FT-IR) indicated that the extracted MPP gave similar wave number profiles as the commercial pectin. Quality attributes of the Chinese sausages were assessed and compared with the control formula (CTRL). At higher concentrations of MPP, the intensity of redness and yellowness in sausage increased. The texture profile of the sausage illustrated that only the hardness value was comparable with the CTRL, while springiness, cohesiveness, gumminess and chewiness were statistically lower (p < 0.05). Furthermore, the sensory evaluation by experienced panellists (n = 12) indicated that 5% MPP similarly represented overall acceptability with the CTRL. Consequently, MPP can be effectively incorporated in the formula at low level to replace fat in Chinese sausage, allowing colour improvement and production of a healthier option.

Cellulose from Asparagus officinalis stalk end was extracted and synthesized to carboxymethyl cellulose (CMC_as) using monochloroacetic acid (MCA) via carboxymethylation reaction with various sodium hydroxide (NaOH) concentrations starting from 20% to 60%. The cellulose and CMC_as were characterized by the physical properties, Fourier Transform Infrared spectroscopy (FTIR), Differential scanning calorimetry (DSC), Scanning electron microscopy (SEM) and X-ray diffraction (XRD). In addition, mechanical properties of CMC_as films were also investigated. The optimum condition for producing CMC_as was found to be 30% of NaOH concentration for the carboxymethylation reaction, which provided the highest percent yield of CMC_as at 44.04% with the highest degree of substitution (DS) at 0.98. The melting point of CMC_as decreased with increasing NaOH concentrations. Crystallinity of CMC_as was significantly deformed (p < 0.05) after synthesis at a high concentration. The L* value of the CMC_as was significantly lower at a high NaOH concentration compared to the cellulose. The highest tensile strength (44.59 MPa) was found in CMC_as film synthesized with 40% of NaOH concentration and the highest percent elongation at break (24.99%) was obtained in CMC_as film treated with 30% of NaOH concentration. The applications of asparagus stalk end are as biomaterials in drug delivery system, tissue engineering, coating, and food packaging.

The nutritional compositions and phytochemical properties of eight edible flowers of the ginger family (Zingiberaceae) commonly found in Thailand are reported herein. The plant genera investigated were Zingiber (Ginger, Phlai Dam, Krathue), Hedychium (two morphological filament forms), Curcuma (Ao), Etlingera (Torch ginger), Amomum (Chi Kuk), and Alpinia (Galangal), which are eaten fresh or cooked as ingredients in the preparation of many Thai dishes. The proximate compositions (moisture, ash, fiber, protein, fat, and carbohydrate contents) varied among the different genera. The plants sampled were generally low in fat content (<1%), which contributed as little as 30% of the total caloric energy. Edible plant parts contained substantially high amounts of potassium (max. 737.21 mg/100 g), calcium (max. 140.15 mg/100 g), and iron (~0.32 mg/100 g). Among the tested samples, torch ginger had the highest vitamin C content (1.05 mg/100 g), total phenolic and total flavonoid contents, as well as 2,2-diphenyl-1-picrylhydrazyl activity. On the other hand, the 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) assay suggested that Hedychium species possessed the highest antioxidant activity (~5.38 mg TEAC/g extract). Our results prove that edible plants of the Zingiberaceae family found in Thailand are rich sources of potentially important nutrients.

Consumption of pigmented rice as a staple food is rapidly increasing due to their healthy prospective and considered as functional food ingredients. Greater interest has been shown in many color rice varieties due to their multiple biological activities. The phenolic compounds have been found to consist of anthocyanidins, ferulic acid, diferulates, anthocyanins and polymeric proanthocyanidins. Anthocyanin is located in the bran layers of the rice kernel, while phenolic acids are mainly present in the bran layers of rice, existing as free, conjugated and bound forms. Keeping in view the several health benefits associated with the functional ingredients, such as anti-inflammatory, antioxidative and anticancer effects, pigmented rice is considered as a functional food and food ingredient in many Asian countries. The application and incorporation of bran into food products for the preparation of functional foods is increasing. Within the scope of this review, we highlighted the significant bioactive compounds from pigmented rice varieties and their potentials for medicinal and nutraceutical ingredients. The information provided from this could be of high benefit to the functional food industry and further research advance medicinal products.