The aim of this study is to determine the microbiological and physicochemical properties of vacuum-packed meatball samples prepared with aqueous solutions of purple carrot powder (MHT) at two concentrations: 5 g (mh5) and 10 g (mh10) in 50 ml, stored at refrigerator temperature (4°C) for 7 days. The total phenolic content of MHT, 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, and disk diffusion analyses against various pathogens were performed. The total aerobic mesophilic bacteria (TAMB), yeast-mold, and Staphylococcus aureus counts, internal and external color (L*, a*, b*), pH, thiobarbituric acid reactive substances (TBARS), and water holding capacity (WHC) of meatballs with and without PCP were analyzed during storage. No significant effect of PCP on TAMB, yeast-mold, and S. aureus was observed during storage. The total phenolic content of MHT was found to be 602.2±2.33 mg/100ml gallic acid equivalent (GAE/100ml), and the DPPH activity was 151.43±3.06 mg/100ml. On storage days 0, 2, and 7, no significant differences were observed in TBARS values among the groups, whereas on day 4, the TBARS values of the mh5 and mh10 groups were found to be lower compared to the control group (P < 0.05). The L*, a*, and b* values (internal and external), WHC, and pH values (except for day 4 in the mh5 group) showed no significant changes during storage.

Yam cultivation is practiced in all agro-ecological zones in Cameroon, but the absence of a gene bank contributes to the low level of yam production. This study aimed to characterise the production systems, highlight production constraints, collect cultivars for characterisation, and determine the factors for conserving genetic diversity in Mbam and Inoubou sub-division. The results show that yam producers in Mbam and Inoubou are gradually moving towards an intensive cropping system using fertilizers and pesticides. However, subsistence yam cultivation without the use of fertilizers and pesticides is still maintained by the majority of producers. The main production constraints for Mbam and Inoubou producers are pests, laborious cultivation, diseases, climatic hazards, lack of seeds, and soil infertility. Six factors significantly (P ˂ 0.05) affect the conservation of yam diversity. The cultivation of yams known as yellow loop, sweet white loop, and purple loop positively influences conservation. In addition, producers who stopped their study in secondary school tended to conserve the cultivars. Conversely, pest damage leads producers to reduce the number of cultivars. Similarly, producers who grow yams for food and cultural needs or for food, economic, and cultural needs have cultivar preferences and reduce yam biodiversity. The biodiversity of yams is decreasing as 48% of the producers have reduced the number of cultivars they had at the beginning of the crop. It is therefore urgent to establish a gene bank so that producers are no longer the sole custodians of biodiversity.

The production of functional foods has become one of the focal points of advancements in the food industry. The functional beverage market is expected to reach $208.13 billion by 2024, with a projected Compound Annual Growth Rate (CAGR) of 7.5% from 2022 to 2027. Consumers increasingly recognize the importance of the relationship between diet and health in maintaining overall well-being. Additionally, factors such as fast-paced lifestyles, high consumption of convenience foods, inadequate exercise, and the rising trend of self-medication are considered critical drivers for the growing popularity of functional foods. Research generally supports the idea that certain food components, when consumed as part of a healthy diet, have protective potential against the development of many age-related diseases. These observations have prompted increased research into identifying specific bioactive components in foods, such as antioxidants, that may be responsible for improving and maintaining human health. Vinegar, widely used around the world, can be produced using various methods and raw materials, including grains, wheat, and fruits. Vinegar has been reported to have various health-promoting effects, including immune modulation, suppression of cardiovascular diseases, prevention of appetite increase, and reductions in serum cholesterol levels, arterial stiffness, and blood pressure. With these effects, functional vinegar-based beverages are among the functional drinks of interest due to their potential health benefits, attributed to their rich bioactive components such as acetic acid, polyphenols, flavonoids, and organic acids. Consumption of vinegar-based beverages has been associated with positive effects on metabolic health, such as increasing insulin sensitivity and improving lipid profiles. Furthermore, the anti-inflammatory properties of vinegar can enhance immunity and lower infection risk. However, more research is required to assess the long-term effects and potential risks of regular vinegar consumption. Overall, functional vinegar-based beverages offer a valuable contribution to a healthy diet, with the potential to support metabolic health, enhance immunity, and combat oxidative stress. This review discusses the multifaceted health effects of these beverages, focusing particularly on their antioxidant properties, which play a crucial role in mitigating diseases associated with oxidative stress.