The study aimed to determine the effect of different thermal drying methods (i.e., oven-drying, microwave-drying, and cabinet-drying) and their drying parameters (i.e., drying time and temperature) on Andrographis paniculata (AP) leaves by evaluating antioxidant activity and bioactive compound concentration of the produced AP extracts. Samples were dried using the three drying methods at 50ºC, 1000W, and 50ºC, respectively, until constant moisture content loss, and were then extracted with methanol. DPPH and ABTS assays were conducted to evaluate antioxidant activities, using IC50 as a parameter, and the IC50 of cabinet-dried samples for DPPH (5.613) and ABTS (4.040) were found to be significantly lower (p < 0.05) than the other two drying methods, indicating that cabinet-dried samples had the highest antioxidant activity. This result is likely attributed to the system’s exhaust, allowing better temperature control throughout the drying time. The effect of different temperatures (30ºC, 40ºC, 50ºC, 60ºC, and 70ºC) and necessary drying times of cabinet-drying were then evaluated based on the retention of total phenolic content (TPC) and total flavonoid content (TFC). A nonlinear trend was observed for both compounds. Their contents were found to be lowest at 30ºC, increasing with rising temperatures and shorter drying times, and peaking at 50ºC before eventually falling to a continuous decline. This trend implies that the drying conditions are optimal when there is a balance between minimizing the adverse effects of heat and processing time. Pearson’s correlation analysis also revealed that temperature has a moderate positive correlation with phenolic content (r = 0.5838211), and a high positive correlation with flavonoid content (r = 0.7715358), indicating that flavonoids are more heat-sensitive than phenols. Overall, cabinet-drying at 50ºC can potentially be used for the commercial production of A. paniculata tisane due to its effective retention of antioxidant activity and compounds.

In the Philippines, academic library standards support educational and research needs but do not fully reflect students' emerging needs in the physical library spaces. This comparative and mixed-method study examines the adherence of the three most frequently used libraries at the University of the Philippines Diliman—College of Education (CEd) Library, College of Social Work and Community Development (CSWCD) Library, and College of Science (CS) Library—to the International Federation of Library Associations and Institutions (IFLA) and the UP Library Organic Act of 1991 (UPLOA) library design standards. The study also evaluates how these alignments match students’ perceptions of library interior design, guided by Fred Kent's Four Principles of Space Desirability (Access and Linkages, Uses and Activities, Sociability, and Comfort and Image). Data were collected through a stratified preliminary survey (n=40), a purposive participant survey (n=150), observational checklists, and key informant interviews. Results show that the three UP Diliman libraries generally align with the external library standards set by IFLA and the internal standards set by the UPLOA for good location accessibility, adequate natural and artificial lighting, and security due to well-lit spaces and the presence of security personnel. However, students perceived shortcomings such as inadequate accessibility for persons with disabilities (PWDs), poor wayfinding, unclear zoning between quiet and collaborative areas leading to noise disturbances, limited seating and furniture variety, outdated aesthetics, a shortage of power outlets, limited space for group collaboration, and delineated zones that offer more privacy for rest. These findings emphasize the importance of aligning library design criteria with students’ evolving needs and employing user-centered strategies to keep academic libraries relevant and effective in the contemporary world.

Commercially available carabeef (CB) have tough texture as most are sourced from old, retired carabaos. This research explored the feasibility of ultrasound technology in improving the tough texture associated with CB. This benefits the local industry and enables end-consumers to gain better access to nutritious, high quality, and affordable meat. Semitendinosus muscles from Philippine carabaos were exposed to US generated using a water-bath type sonicator then analyzed for changes in meat quality. The effects of treatment duration (TD: 20, 30, 40 min) and water bath temperature (WBT: 5, 12, 25°C) on CB tenderness (T), pH, moisture content (MC), water-holding capacity (WHC), and color were investigated. Across TD, results indicated general improvement in T with some significant effects observed; color results showed an increase in lightness (L*) and yellowness (b*) (p >0.05), but no change in redness (a*); pH, MC, and WHC were not significantly affected by TD (p<0.05). Across WBT, significant effects with no conclusive trends were found for pH, T, and color (L*, a*, b*) (p<0.05), while no effects were found for MC and WHC (p>0.05). Changes in microstructure analyzed using scanning electron microscopy SEM showed that US exposure damaged connective tissue layers in CB. This resulted in loss of integrity, cavities, and disorganized microstructure which translated to improved tenderness. This study showed the potential of US technology in improving CB
tenderness with minimal effects on meat quality. Results of this research can be applied in future optimization studies that cover industrial applications, process conditions and animal characteristics.

This study explored vacuum impregnation (VI) to fortify white rice (Oryza sativa) with iron and Vitamin B1. Iron was supplied in the form of ferrous gluconate (FeGLU), while Vitamin B1 was provided as thiamine hydrochloride (ThCIHCl). The rice samples used were of the Dinorado Mindoro variety, sourced from a local seller in Caloocan City, Metro Manila. Twenty-five grams of rice were immersed in a nutrient solution prepared by mixing separate 10% solutions of FeGLU and ThCIHCl. VI was conducted using a desiccator jar connected to a vacuum pump, applying pressures of 0, 300, and 500 mmHg below atmospheric pressure (resulting in approximate absolute pressures of 760, 460, and 260 mmHg, respectively). Following VI, the rice samples were dried at 45°C for 12 hours and analyzed for color and nutrient uptake. The fortification process significantly altered the color of the rice, changing it from white to a dark yellowish-green hue. Spectrophotometric analysis showed FeGLU uptake rates of 52.07% and 98.38% for the 0 and -300 mmHg treatments, respectively. However, ThCIHCI data were deemed unreliable due to significant overestimation, attributed to limitations in the analytical method. These findings suggest that VI is a promising technique for iron fortification of white rice. However, further research is needed to establish a reliable method for Vitamin B1 quantification and to assess the potential of VI for multi-nutrient fortification.

This study examines the food safety practices of home-based baking businesses in Quezon City, focusing on their food safety knowledge and practices from procurement to delivery. The study involved 60 home bakers, with a subsample of 10 interviewed for deeper insights. Most bakers operated on an upon order basis and had limited formal food safety training, relying on self-learning or generational knowledge. They demonstrated awareness of food safety principles, emphasizing safe preparation, quality maintenance, and contamination prevention. Although many home bakers were unfamiliar with the FATTOM concept, they understood the importance of temperature control and the impact of oxygen on food safety. In the four stages of production, they mostly adhered to good practices, such as checking ingredient quality, storing items at correct temperatures, and maintaining hygiene, but needs improvement in packaging, labelling, and use of protective clothing. Delivery practices were generally safe, though some bakers lacked proper packaging for delicate items. Complaints were mostly about physical contamination or structural damage rather than foodborne illnesses. Most bakers effectively managed ingredient spoilage by using the FIFO method and managing well their inventories. Lastly, many bakers took precautions to prevent direct contamination from rodents and pests except for one baker where fecal matter of pests and rodents find their way to plates used for baking. Despite some challenges, the study indicates that home bakers were generally committed to food safety, with a few areas for improvement. The results of the study emphasized the need for substantial food safety topics in the basic education and the need for home bakers and entrepreneurs whose main products are food to have the necessary training in essential concepts in food safety.