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The proliferation of recording technologies has increased the prevalence of police intervention videos in news media. Although previous research has explored the influence of such coverage on public opinion, the mechanisms underlying this impact have received limited attention. This study investigates the role of information credibility in the assessment of police interventions portrayed in news media videos.

A total of 634 participants were shown a mock-up TV news report that included a description and a brief clip of a police use-of-force event. A survey was conducted before and after the presentation of the report.

Camera perspective, anchor tone, viewer gender and pre-existing perceived TV news credibility were found to influence how credible the mock-up news report was perceived. Participants who judged the news report as complete and credible tended to have a more favourable opinion of the police intervention. Perceived credibility also acted as a moderator in the relationship between video and receiver characteristics and the assessment of the police intervention.

These findings offer valuable insights for law enforcement agencies and their public affairs units to develop effective strategies for managing public opinion.

This research highlights how important perceived credibility is in influencing public opinion and how different factors such as video and receiver characteristics can impact credibility assessment.

The use of polysaccharides increases solubility and consistency and causes functions such as viscosity? Moisture and food emulsifier stabilizer. This study aims to enrich the formulation of low-fat mozzarella cheese using microcoated vitamin D3 (VD3).

This study investigates the addition of hydrocolloids to low-fat mozzarella cheese to enhance its properties and nutritional value. Tests were conducted on cheese samples with 0.05% and 0.25% hydrocolloid concentrations at various stages: before production and at three and six months’ postproduction. The samples were evaluated for elasticity, pH and solubility to select the best one, which was then fortified with VD3. The vitamin was microencapsulated using alginate and whey protein to shield it from light and oxygen, optimizing the formula using the response surface method. The fortified cheese was tested for VD3 content over its shelf life.

Results indicated that all hydrocolloids tested improved moisture and meltability of the cheese while higher protein levels increased stretchability two to threefold. Rice starch hydrocolloid at 0.05% concentration was chosen due to superior sensory scores and minimal oil separation. This study concluded that VD3 levels remained stable during the cheese’s shelf life, suggesting that this approach could enhance the nutritional value of low-fat cheese without compromising its quality. Therefore, after examining the obtained results and comparing the regression models, the results indicated that the Quadratic model was chosen to investigate the effect of independent variables on the response rate, which had a statistically significant difference with other models (p = 0.0019). Also the results of the area under the curve and using the encapsulation efficiency equation, the percentage of microencapsulated vitamin was obtained, and according to the simulation results, the encapsulation efficiency was reported as 89.02%.

Developing innovative functional dairy products fortified with VD3 could improve the vitamin D status in deficient populations. Therefore, these designs can be applied at industrial scales for functional cheese production.