ABSTRACT
The rising trend in the use of pica among pregnant women in urban centres is a significant public health concern, especially in developing countries like Nigeria and is on the increase. Pica is the compulsive and persistent craving and consumption of non-food substances such as clay (geophagia), ice (pagophagia), chalk, ash, soil, or starch during pregnancy. It is widely reported across cultures and socio-economic groups. Despite urbanization, the practice remains high among pregnant women, and this has shown an interaction between socio-economic. Nutrition and culture. However, Pica may have both indirect and direct effects on maternal and fetal health. Pica sits at the intersection of biology, behavior, and culture, and its effects can ripple through both maternal health and fetal development. This study aimed to Assess Rising Trend in the Use of Pica by Pregnant Women in Urban Centres in South-South Nigeria. This was a cross-sectional study involving 250 women. Participants’ age is between 15 to 49 years and above. A well-structured questionnaire was administered to participants. The study lasted for a period of 3 months. Statistical analysis was done using SPSS version 25.0 and p < 0.05 was significant. The study revealed that 40% of the participants had tertiary, 28% had secondary, 24% had primary and 4% had no formal education, 80% are aware of pica, 80% used pica during pregnancy, 76% said pica is common, 80% derived joy from consuming pica, 68% agreed that culture influence, 76% said is due to stress, and 80% is due to loneliness. Pica usage among pregnant women is on the increase.

ABSTRACT
In this study, high-temperature blackening (pile fermentation), a technique originally used for dark tea processing, was applied for the first time to the processing of goji berries (Lycium barbarum L.) to enhance their functional components and antioxidant activity. Single factor experiments were conducted to examine the effects of blackening temperature (60–80 °C), time (40–60 h) and water replenishment (25–45 %) on total phenolic content, flavonoid content, reducing sugar content, DPPH radical scavenging capacity and sensory quality. On this basis, a three factor, three level Box Behnken response surface design was employed to optimize the process, using DPPH radical scavenging capacity as the response value. The results showed that temperature was the dominant factor affecting the quality of blackened goji berries, with the order of influence strength being temperature > water replenishment > time. The established quadratic regression model was significant (P = 0.0011) with a coefficient of determination R² = 0.9473. The optimal process parameters were determined as follows: dried goji berries with a moisture content of 10–13 % were selected, cleaned, supplemented with water to 35 %, and then blackened at 72 °C for 50 h. Under these optimized conditions, the DPPH radical scavenging capacity reached 21.7 μmol/mL, while total phenolic and flavonoid contents remained high, and the sensory evaluation was excellent. This study provides a scientific basis and an industrially applicable technical solution for the high value processing of goji berries.

ABSTRACT
Open spreading and cooling of solid-state fermented grains for strong-aroma Baijiu releases uncollected volatile aromas, resulting in flavor loss and air pollution. Four sampling methods (a constant-flow sampler and 300 W, 260 W, 220 W fans) were used to collect waste gas from a Yibin distillery; samples were enriched by Tenax-TA and analyzed via GC-MS. The constant-flow sampler afforded better peak resolution but lower total peak area (2.3×109). The 300 W fan captured the most volatiles (4.6×109 peak area). Moreover, the grain feeding inlet showed the highest collection efficiency. Constant-flow sampling fits laboratory qualitative analysis, while 300 W fan parameters guide industrial exhaust recovery, with the feed inlet recommended as the optimal sampling site.

ABSTRACT
To clarify the main spoilage bacteria of refrigerated pork and their spoilage characteristics, and to provide theoretical support for the optimization of precision preservation technology for pork, this study focused on fresh pork refrigerated at 4 °C until the end of its spoilage stage. A total of 8 dominant spoilage bacterial strains were isolated and purified from the spoiled pork samples, including 6 Gram-positive bacilli and 2 Gram-negative bacilli. Strain identification was performed through morphological observation, Gram staining, and 16S rDNA gene sequencing. The identification results showed that 6 of the core strains were Bacillus cereus, and the other 2 belonged to the genus Proteus. Among the isolates, Bacillus cereus exhibited the highest abundance and the strongest spoilage potential, making it the dominant spoilage bacterium in the refrigerated pork. Subsequently, the screened core dominant spoilage bacterial strains were inoculated back into fresh pork tenderloin. The results indicated that the rising rates of pH value, water loss rate, and TVB-N content of the pork samples inoculated with this bacterium during the refrigerated period were significantly higher than those of the control group, and the degree of color deterioration was more severe. This study confirmed that Bacillus cereus is the key spoilage bacterium during the refrigerated storage of fresh pork.

ABSTRACT
To overcome the limitations associated with the high volatility, pungent odor, and restricted application of α-terpineol in food packaging, α-terpineol-loaded microcapsules were prepared using the ionic gelation method, with α-terpineol as the core material and chitosan (CS) as the wall material. Based on single-factor experiments, the preparation process was further optimized using response surface methodology. The results demonstrated that the mass ratio of CS to α-terpineol, the mass ratio of CS to sodium tripolyphosphate (TPP), and the pH of the chitosan solution significantly affected the encapsulation efficiency, with the degree of influence ranked as follows: CS: α-terpineol > CS: TPP > pH. The optimal preparation conditions were determined as follows: CS: α-terpineol ratio of 1:0.75, CS:TPP ratio of 2.2:1, and pH 4.9, under which the encapsulation efficiency reached 73.85%. Under these optimized conditions, the microcapsules exhibited superior sustained-release behavior in phosphate buffer solution (pH 7.4), with a cumulative release rate of only 35.8% after 312 h. The developed microencapsulation system effectively retarded the diffusion rate of α-terpineol, providing an important basis for its broader application in food packaging systems.

ABSTRACT
Using cellulose as raw material, dialdehyde cellulose (DAC) was prepared via selective oxidation with sodium periodate. Single-factor and orthogonal experiments were conducted to optimize the oxidation conditions (sodium periodate concentration, suspension pH, and reaction time) and to evaluate their effects on the aldehyde content and sample retention rate of DAC. The structural characteristics and antibacterial performance of DAC films were also investigated. The results showed that the optimal preparation conditions were sodium periodate concentration of 7%, suspension pH of 3.0, and reaction time of 4.0 h. Under these conditions, the aldehyde content of DAC reached 83%, and the sample retention rate was 80.33%. Meanwhile, The order of influence of each factor on the aldehyde group content is as follows: sodium periodate concentration > reaction time > suspension pH. Fourier transform infrared spectroscopy (FTIR) revealed a new characteristic peak at 1712 cm⁻¹ corresponding to aldehyde groups, confirming successful oxidation. Scanning electron microscopy (SEM) showed increased surface roughness, etching marks, and local damage after oxidation. The DAC film exhibited antibacterial activity against Staphylococcus aureus, Escherichia coli, and Bacillus anthracis, with inhibition zone diameters of 1.50 mm, 8.33 mm, and 6.90 mm, respectively (P < 0.05), whereas the unmodified cellulose film showed no inhibitory effect. These results indicate that oxidation treatment endows DAC with significant antibacterial properties, providing a theoretical basis for the development of food preservative and active packaging materials.

ABSTRACT
Rabbit meat, as a high-quality white meat with high protein, low fat, and low cholesterol, ranks among the world's leading in terms of production and sales scale in China. To meet the demand of the prepared food track, a preconditioned Zanthoxylum armatum-flavored rabbit meat slice was developed. The effects of three refrigeration temperatures (1℃, 4℃, and 7℃) on total volatile basic nitrogen (TVB-N), total bacterial count, coliforms, pH value, sensory quality, and color of rabbit meat slices during storage were investigated. The results showed that both storage time and temperature had significant effects on the quality of rabbit meat slices. With the extension of storage time, TVB-N content, total bacterial count, and coliforms increased continuously, pH value first decreased and then increased, and sensory quality deteriorated gradually; the higher the temperature, the faster the deterioration rate. Regarding color parameters, the decreases in L* (lightness) and b* (yellowness) values intensified with increasing temperature, while a* (redness) value first decreased and then increased, followed by abnormal reddening in the late storage period. Based on Chinese national standards and sensory thresholds, a shelf-life model was established by combining the Arrhenius model with kinetics, using TVB-N as the core indicator. The predicted shelf lives were 12.1 days for the 1℃ group, 10.5 days for the 4℃ group, and only 9.5 days for the 7℃ group.