Aim: African swine fever is a viral disease that has affected the pig business in several nations worldwide. One of the most serious diseases affecting the hog business significantly influences China’s meat sector, as the country is one of the biggest pork consumers. The main objective of the current study is to examine the impact of the breakdown on hog meat output and prices in the China region. Several factors, such as market supply and demand, disease outbreaks, and governmental policies, have caused fluctuations in the price of pigs in China since 2018. Methods: The acquired data was first evaluated using a descriptive technique. The price fluctuation caused by African swine disease during the studied time was then evaluated using a t-test, Pearson’s correlation coefficient system, and polynomial regression. Results: In the analyzed period from 2015 to 2021, African swine fever outbreak impacts were detected in pork supply and price distribution. The outbreak lowers the output of hog meat, raising the stock price and influencing other meat products’ prices. Polynomial regression analysis employs the correlation between the decreased level of pork supply and the increased price of live pigs. The price of live pigs ranged from 10.57 RMB/kg to 37.10 RMB/kg, with a median of 15.60 RMB/kg and a mean of 21.43 RMB/kg. This suggests a significant increase in prices in comparison to stock levels, which could be a sign of the impact of exogenous disruptions of African swine fever on market dynamics. Conclusions: Findings emphasize that such disruption has a negative effect on the supply and demand balance. Moreover, it negatively affects pork production and price distribution. The results highlight that prices are increasing significantly as a consequence of viral outbreaks and decreased pork production.

The so-called ‘ketogenic diet’ aimed to limit energy derived from carbohydrates, has many variations which cause confusion in the literature and beyond. For ‘intractable’ epilepsy (when seizures cannot be managed completely by drug therapy, also referred to as ‘refractory’, ‘uncontrolled’ or ‘drug-resistant’ epilepsy) the dietary fat to carbohydrate plus protein ratio is held at a ratio of 4:1 or 3:1. Thus promoting fat metabolism to ketone bodies as a primary energy source. This intervention limits glucose availability and consequently neural ‘excitability’ and seizures. Overall, the diet is high-fat, low-carbohydrate, and restricted protein in design. This generally accepted clinical approach (which is based on essentially fasting, historically) was applied and recorded back to the 1920s (for a patient with diabetic ketoacidosis). That observation (and others) initiated the diet applications for epilepsy and thereafter (or perhaps in parallel with) for both (i) weight management (especially the ‘Atkin’s diet) and (ii) enhanced sport performance. Products for weight loss tend to be high-fat but not in the ratios anticipated for seizure management, where, perhaps, brands have been developed that are more cognisant of consumer demands for desirable sensory characteristics than specific nutrient ratios. Whilst ketogenic type diets have been discussed in the context of different applications within the literature, the challenges associated with making and utilising ketogenic products for different applications/needs (with associated compliance) tend not to be addressed. This review addresses some of the challenges associated with creating and consuming ketogenic products, especially for seizure management, which restrict and control energy derived from carbohydrates. It aims to contextualise the issues faced with making and consuming this type of diet with significance generally to individuals interested in this approach to dietary energy regulation, most especially health professionals and people involved in sport nutrition.

Aim: United Nations calls for actions to meet future challenges, and industries and governments need to look for new solutions. Coffee is one of the largest industries in the world, and spent coffee grounds (SCG) represents 50% of its waste. Sustainable ways to manage this waste are of interest. Research has shown that SCG is rich in dietary fibres and antioxidants, and we liked to examine if SCG could be used in flavouring muffins. The objectives were to investigate the viability of processing SCG through a comparison of different drying methods, to evaluate how SCG influences properties of baked goods and to investigate consumer acceptance of muffins with SCG. Methods: Three methods for drying SCG were used: oven drying, freeze drying, and vacuum drying. Muffins were baked with 10% milled and sieved SCG related to flour weight, and a control with 2.5% espresso powder. C-cell-, texture- and moisture analyses were conducted along with a sensory analysis. Results: The laboratory measurements showed that SCG powders were comparable to the control regarding textural parameters, except for the slice area parameter. The sensory analysis showed no clear difference in bitterness but a difference in graininess and coffee flavour. The least grainy was the control which also had the strongest coffee flavour. The vacuum dried was the grainiest and the freeze dried had the least coffee flavour. Ranking data showed the control in top and the vacuum dried bottom. Conclusions: SCG has the potential as flavouring coffee muffins but a finetuning in the processing and recipe development is needed to retrieve more coffee flavour without increasing bitterness or graininess.

Aim: Baijiu adulteration has always been a hot spot of social concern, especially high-temperature Daqu Baijiu, because of its better flavor quality and high value, it faces a challenge from illegal adulteration of high-grade Baijiu bottles with low-grade Baijiu. Methods: A new ultraviolet-visible spectroscopy (UV-VIS) sensor method based on 2-(2-hydroxyphenyl) benzothiazole (HBT) combined with Zn²⁺ was constructed. The specific mechanism of light signal change was mainly based on the competitive coordination effect of pyrazines and other nitrogen-containing compounds in high-temperature Daqu Baijiu and small molecular probe HBT on Zn²⁺ and the excited state intramolecular proton transfer (ESIPT) mechanism of HBT itself. Results: The random forest results showed that the prediction set classification accuracy was improved from 62.37% to 100%. The accuracy of the data driven-soft independent modelling of class analogies (DD-SIMCA) model was between 90% and 100%, indicating that the array sensor had a good recognition effect on the adulteration of the same aroma type of Baijiu. Twelve kinds of Maillard reaction products such as tetramethylpyrazine, 2,6-dimethylpyrazine, and furfural in Baijiu were predicted successfully, and the deviation between the real value and the predicted value was less than 1.8746% ± 1.4515%. Conclusions: This method not only improves the specificity of spectral detection, and the amount of information extracted from Baijiu samples, but also the detection time is shortened to less than 3 min, and the accurate identification of high-temperature Daqu Baijiu with the same aroma type was realized. This method can provide reliable help for the rapid identification of high-temperature Daqu and other precious Baijiu, even traditional fermented food.

Aim: There is growing concern on the use of contaminated and untreated water from industrial discharge for irrigation during the dry season farming in many parts of northern Nigeria. Industries effluents are among the major sources of heavy metal pollution of water bodies and when used for irrigation could be a source of heavy metal bioaccumulation in crops. This study determined the potential non-carcinogenic and carcinogenic health risks in both children and adults through the consumption of some vegetables irrigated with polluted water in Bassa, Plateau, and Nigeria. Methods: Four vegetable farms that exclusively use untreated industrial effluents were identified and eight commonly consumed vegetables were sampled for heavy metal analysis using atomic absorption spectrometry. The metals of interest were Cd, Pb, Cr, Cu, and Zn. Results: Concentrations of Cd, Pb, and Cr in all the vegetables exceeded the WHO’s permissible limits while Cu and Zn did not. Mean heavy metals in the vegetables ranged from 26.87–33.50 mg/kg (Cd), 4.17–10.90 mg/kg (Pb), 27.00–38.67 mg/kg (Cr), 10.60–24.38 mg/kg (Cu), and 1.77–3.42 mg/kg (Zn). Estimated daily intake (EDI) for Cd and Pb for both children and adults exceeded the oral risk-free dose (RFD) set by US-EPA. However, the EDI of Cu in children exceeds the RFD while the EDI of adults did not exceed RFD. Consumption of all the metal-contaminated vegetables posed a potential non cancer risk hazard index (HI ≥ 1) in both children and adults while the target cancer risks (TCR) were due to ingestion of Cd and Cr in the vegetables with TCR values above 1 × 10^–4. Conclusions: This study found that adults and children population in this area are susceptible to non cancer and cancer health risks from the consumption of all the studied vegetables. Screening of industrial effluent should be prioritized and enforced to avoid crop heavy metal bioaccumulation.

Aim: The unfermented pale-yellow exudates (“palm sap”) emerge from tapped unopened spathe of mostly oil palm (Elaeis guineensis) and raphia palm (Raphia hookeri). Besides, tiger nut milk (Kunuaya) is among the non-alcoholic refreshing drinks with dairy appearance. A sustainable alternative could therefore emerge from blends of tiger nut milk and sugar syrup to serve a resembling role as palm wine. In this context, therefore, palm wine analogue from different tiger nut milk and sugar syrup blends using palm wine dreg as inoculum was evaluated by proximate, physicochemical, microbial, and sensorial analyses at different time intervals. Methods: The materials were processed, analyzed, and packed using standard referenced procedures. This required freshly tapped palm sap juxtaposed with blends of tiger nut milk-sugar syrup beverage, and thereafter subjected to aerobic fermentation. Importantly, the tiger nut milk-sugar syrup medium has been pitched with palm wine dreg (inoculum source) between fermentation time 26–30 h, and temperature 29.8°–32°C. Results: Considering all the analytical outcomes, from proximate, microbiological, physicochemical, to sensory data, the control appeared to somewhat resemble those of the experimental samples of this study. Conclusions: Potentially, the (palm wine) analogue produced from tiger nut milk and sugar syrup blends using (palm wine) dreg as inoculum could be embraced by the market as natural palm wine. Indeed, the emergent product should serve as an alternative sustainable promise for palm wine, which could help fill the market supply gap, especially in the seasons of reduced supply/yield.

Native to East Asia and predominantly cultivated in regions such as the Ningxia Hui and Xinjiang Uyghur Autonomous Regions of China, Lycium barbarum (L. barbarum), commonly known as goji berry, has a long history in traditional medicine and is gaining recognition in contemporary health research. This review provides a comprehensive exploration of its botanical characteristics, pharmacokinetics, and safety, alongside a critical evaluation of human clinical studies investigating its therapeutic potential. Key health benefits include immune modulation, antioxidative effects, mental health support, ocular health preservation, and metabolic and cardiovascular regulation. Furthermore, its role in addressing age-related macular degeneration and chronic conditions such as cancer and metabolic syndrome is highlighted. The bioactivity of L. barbarum is attributed to its rich composition of polysaccharides, carotenoids, flavonoids, and other bioactive compounds, which exhibit anti-inflammatory, neuroprotective, and metabolic-regulating properties. This review also examines the safety profile of L. barbarum, considering its side effects, toxicity, potential contamination, and interactions with medications, emphasising the importance of balancing its health-promoting properties with cautious consumption. Despite promising findings, gaps in the evidence base, including the need for larger, long-term, and rigorously controlled trials, remain significant barriers to clinical translation. By integrating traditional medicinal knowledge with modern scientific insights, this review underscores L. barbarum’s potential as a functional food and therapeutic agent. Its unique pharmacological properties and broad applicability position it as a valuable tool for health promotion and disease prevention, while highlighting areas requiring further research to optimise its safe and effective use.

Research infrastructures (RIs) are central to European Union (EU) policies for defragmentation of the research and innovation in all fields of science and technology providing resources, expertise, and services to address societal challenges and support evidence-based policymaking. The commentary stresses on how METROFOOD-RI, a geographically distributed RI, aims at advancing metrology in the agri-food sector with a particular emphasis on food/feed and nutrition fields. Structured according to Hub & Nodes model, METROFOOD-RI integrates physical and electronic infrastructures to provide FAIR (Findable, Accessible, Interoperable, Reusable) data and tools. Its activities span a comprehensive service chart covering research, information and communication technologies (ICT), and data, advisory, and educational services, as well as integrated service pipelines targeting transparency in the food chain, emerging food risks, innovative processing, and circular bioeconomy approaches. By leveraging metrology, METROFOOD-RI aims at harmonizing standards and fostering cross-border collaboration, whereas equally supports a multidisciplinary approach to tackling challenges in food systems and nutrition. The commentary highlights how this RI can contribute to the European research area priorities and United Nations sustainability goals.

Aim: To investigate the effects of allitol on the cecal microbiota profile of high-fat diet-induced obese rats to obtain basic data and to predict the pathway of butyric acid production from allitol using bioinformatic techniques. Moreover, this study examined whether the anti-obesity effect of allitol was due to butyric acid produced by gut microbiota. Methods: Sixteen male Wistar rats were divided into two groups: control (C) and 5% allitol-supplemented (A). The rats were provided free access to the experimental diets for 11 weeks. Following the feeding period, the body weight, body fat, cecal short-chain fatty acids, and cecal microbiota profiles were determined. Results: Body fat percentage was significantly lower in Group A than in Group C. Group A had a significantly higher abundance of the phylum Bacteroidota than Group C, whereas there were no differences in the abundance of Bacillota, Actinomycetota, and Pseudomonadota. Changes in the microbiota indicated a significant increase in the abundance of 10 genera and a significant decrease in the abundance of 14 genera in Group A compared to Group C. The cecal butyric acid content was significantly higher in Group A than in Group C. Functional analysis of PICRUSt2 showed that many enzymes belonging to the metabolic pathway that produces butyric acid from allitol are induced. However, the cecal bacteria involved in the anti-obesity effect differed from those involved in butyric acid production. Conclusions: This study demonstrated several compositional changes in the cecal microbiota and an increase in butyric acid production following dietary allitol supplementation. The anti-obesity effect of allitol was confirmed; however, it was suggested that the butyric acid produced by the intestinal bacteria may not be responsible for this effect.

The ketogenic diet (KD) is a nutritional model that includes high fat, moderate protein, and low carbohydrate (less than 50 g). The “KD ratio” is used to determine the amount of macronutrients in the diet. In classical KD with the ratio of 3:1 or 4:1, 85–90% of the energy is provided from dietary fat. In addition to classical KD, the modified Atkins diet, low glycemic index therapy, and medium-chain triglyceride diet have also been used, and in some studies, ketosis has been achieved with exogenous ketone supplements. KD has long been recognized as a successful dietary approach in the treatment of refractory epilepsy. It is known that KD may also be effective in other neurological diseases such as Alzheimer’s disease, Parkinson’s disease, multiple sclerosis, and migraine through various mechanisms such as providing an alternative energy source for neurons, reducing inflammation and oxidative stress, stimulating neurotransmitter synthesis and regulation of microbiota, etc. However, existing evidence is insufficient to make definitive conclusions about the effect of the KD on neurological diseases other than epilepsy due to the short intervention time, the small sample size, and the heterogeneity in the study methods. Considering factors such as genetics, endocrine differences, timing, and diet composition, it is important to apply and follow precision nutrition programs to increase the benefits of KD and reduce its side effects. In this review, the mechanisms of the KD on neurological diseases, recent evidence on the use of the KD in neurological diseases other than epilepsy, the limitations and difficulties in the literature on the KD, and the contraindications of the KD were discussed in detail.

Aim: This research was conducted on the hypothesis that refined sugars negatively affect health, require high energy for production, generate significant carbon emissions, and produce environmental waste. Additionally, by-products such as molasses and pulp, which are often underutilized, can be repurposed as value-added products for human consumption. This research focuses on a new, long-shelf-life product derived from sugar beet. The developed product retains nutrients such as protein, fiber, vitamins, and minerals that are naturally present in sugar beet. Methods: The new method proposes using the entire beet as an unrefined alternative to refined sugar. The processing steps include cleaning, cooking, peeling, shredding, drying, and grinding. Various cooking methods were tested, and the optimum conditions were found to be 4.5 hours at 165°C. To prevent oxidation of peeled beets, a 0.5% citric acid solution was applied for 15 min at 25°C prior to cooking. Drying was performed in a convection oven with pans at 95°C for 7.5 hours. Results: The final product had a moisture content of 2.9% and a water activity level of 0.302. The product contained 78.6% total sugars, 12.9% fiber, and 3.45% protein, and was classified as an unrefined sweetener rich in both protein and fiber. Compared to the typical yield of 120 g of refined sugar from 1 kg of beets, this new method produces 219 g of product by utilizing fibers, proteins, and other nutrients, along with by-products such as molasses and pulp. Conclusions: Due to its high fiber and protein content, the new product has a low glycemic index. Compared to conventional beet sugar production, the proposed method reduces energy consumption and carbon emissions by 40% per unit of product. The new input obtained has a high potential to be used as a source of sugar and fiber in bakery and confectionery products. It is a more sustainable process than refined sugar.

Aim: The study investigates the probiotic potential of exopolysaccharide (EPS)-producing lactic acid bacteria (LAB) isolated from yoghurt samples. It assesses their antimicrobial efficacy against foodborne pathogens, particularly Escherichia coli and Staphylococcus aureus. The objective is to identify LAB strains that can be used as natural preservatives and health-promoting probiotics in functional foods. Methods: Yoghurt samples were collected from household local markets in Rawalpindi, Pakistan. LAB was isolated and identified using selective media, Gram staining, and biochemical tests. EPS production was quantified using the phenol-sulfuric acid method. Probiotic properties, including antimicrobial activity againstE. coli and S. aureus, were evaluated using the disc diffusion method. Strains producing the highest EPS were biochemically characterised using the API Strep system. Results: Of 29 LAB isolates, 12 were identified as significant EPS producers, with Streptococcus thermophilus, Lactococcus lactis, and Limosilactobacillus fermentum demonstrating the highest EPS production (up to 62 µg/mL). These strains exhibited strong antimicrobial activity againstE. coli and S. aureus, with inhibition zones ranging from 2 mm to 32.1 mm. The results confirmed the dual functionality of these strains as both texture enhancers and natural preservatives in food products. Conclusions: The EPS-producing LAB strains, particularly S. thermophilus, L. lactis, and L. fermentum, showed significant potential as probiotics and natural preservatives. Their antimicrobial activity and ability to enhance food texture suggest their applicability in the food industry to promote health and improve food safety. Further research should explore their stability in different food matrices for commercial use.

Aim: The increasing prevalence of type 2 diabetes has heightened the demand for low glycemic index food products, leading to the exploration of alternative baking ingredients. This study assesses the effects of bran-enriched flour blends on the sensory, physical, nutritional, and antioxidant properties and glycemic control of high-fiber biscuits. Methods: Wheat, corn, sorghum, and sweet potato were obtained from the market. Linear programming (LP) optimized fiber content to create four high-fiber flour blends assessed for functional properties [water absorption capacity (WAC), oil absorption capacity (OAC), foaming capacity (FC), and stability]. Four high-fiber biscuits were developed and evaluated for nutritional composition (ash, crude fibers, water, carbohydrates, proteins, fats, Zn, Fe, Mg, Na, Ca, and P), sensory attributes (color, aroma, texture, and taste), physical properties (thickness, diameter, weight, spread ratio, browning index;L, a, and b), antioxidant properties (DPPH and FRAP activities), glycemic response, andin vitro glucose-binding capacity. Results: The formulated flours exhibited water and oil absorption capacities ranging from 1.95% to 2.70%, with the highest oil absorption in formulated flour 3. FC and stability varied significantly, with the control showing the highest values. Swelling power ranged from 1.27 cm³/g to 2.03 cm³/g. High-fiber biscuits had higher fiber (6.06–12.44%), protein (9.48–11.31%), Fe (3.01–4.55 ppm), and Mg (34.37–78.05 ppm) content, and lower carbohydrate (50.88–59.57%) contents compared to the control. They also demonstrated enhanced antioxidant properties with higher phenolic content (201.91–503.18 mg GAE/100 g) and DPPH-scavenging activity (0.07–0.27 µg/mL). Sensory evaluation indicated general acceptance. Biscuits 2 and 3 maintained steady blood glucose levels over 90 min, with biscuit 3 showing the highest in vitro glucose binding capacity (43.4 ± 4.3%). Conclusions: Incorporating diverse bran and flour types improves biscuit quality, particularly in blends like F2 (wheat flour, corn bran, and sorghum bran) and F3 (wheat flour, corn bran, sweet potato flour, and sorghum bran), offering beneficial options for diabetics.

Aim: Dried fruits are consumed by many people around the world as a convenient alternative to fresh fruits with a long shelf life. As well as dried fruits, the manufacturing of baked chips based on fruits having good nutrition and sensory properties represents an alternative to healthier food. The aim of this study is to determine the different chemical properties of dried fruits and fruit chips when they are being fried in ovens. Another aim was to evaluate the changes in total phenolic content (TPC), antioxidant activity, ascorbic acid and hydroxy methyl furfural (HMF) content of chips and dried forms. Methods: In this study, apple, pear, orange, and kiwi were dried in a convection oven at 100°–120°C. Moreover, apple-orange (A-O) and kiwi-pear (K-P) chips were produced in order to develop an alternative product. Dry matter, ash, TPC, ascorbic acid and HMF contents, pH, total acidity and antioxidant activity were determined in fresh, dried and chips samples. Sensory analysis was also carried out in the prepared fruit chips samples using the hedonic scale test. Results: The results revealed that dry matter and ash content increased in dried fruit and fruit chip samples. Drying caused a slight increase in pH and total acidity of all fruit samples. The ascorbic acid contents of kiwi and apple significantly decreased during the drying process. The drying process significantly impacted the total phenol content and antioxidant activity in dried slices. The dramatic increase of HMF was observed during oven-drying and chip production. Conclusions: Based on results, it can be concluded that drying and baking processes had variable effects on the chemical, sensory and bioactive properties of fruit samples. Sensory analysis revealed that A-O chips were more acceptable in terms of sensorial properties compared to K-P chips.

Aim: Livestock production plays a significant role in meeting global protein demands but is a major contributor to climate change. With the world population projected to reach 9 billion by 2050, identifying sustainable alternative protein sources has become more critical than ever. Edible insects offer an affordable protein option compared to beef, chicken, and fish, especially in many African and Asian cultures, where these conventional protein sources are considered relatively expensive. This study aimed to investigate the potential of mulberry silkworm pupae and African palm weevil larvae as alternative proteins to conventional protein sources for use in gluten-free wraps. Methods: Five gluten-free breakfast wraps were developed using oat flour and fillings made from beef, chicken, mackerel fish, palm weevil larvae, and silkworm pupae. The nutritional composition (amino acid and fatty acid profiles, micronutrient contents) and chemical, microbial, and sensory properties were determined using standard methods. Results: The wraps had protein contents ranging from 23.78% to 35.60%. Breakfast wrap with palm weevil larvae had slightly more fiber (4.01%) and carbohydrate (36.11%) contents and lower fat (10.22%) compared to the other wraps. It also had an impressive vitamin A content (528.96 μg RAE/100 g) and an exceptional amino acid profile. The insect wraps had more vitamin B12 (0.02 mg/g) contents than the conventional wraps. The fish-based version was the most preferred of all the wraps, with an overall acceptability score of 7.80. All developed products were within permissible limits for microbial quality. Conclusions: Edible insects, such as palm weevil larvae and silkworm pupae, could serve as an alternative source of protein in the production of gluten-free foods.

Ketogenic diets are emerging dietary patterns that have demonstrated potential as therapeutic tools in a variety of symptoms and conditions, such as epileptic seizures, diabetes, obesity, cancer, migraines, and metabolic syndrome. This narrative review examines the therapeutic effects of ketogenic diets on physiological and mental health, including their role in modulating the gut microbiome. Ketogenic diets promote weight loss, enhance insulin sensitivity, and may lower dyslipidemia, which are crucial factors in preventing cardio-metabolic diseases. They also play a significant role in the composition and function of the gut microbiome, serving as a therapeutic approach to control autoimmune diseases, given their effectiveness in reducing pro-inflammatory cells. Conversely, a potential downside of these diets is the decrease in beneficial bacteria that have been positively associated with human health. Regarding mental health, ketogenic diets have the capability to stabilize neural networks, improve neuroplasticity, and exert direct benefits in brain bioenergetics, thereby potentially alleviating the symptoms related to several mental conditions, such as epilepsy, anxiety, depression, schizophrenia, bipolar disorder, autism spectrum disorder, and certain neurodegenerative diseases. However, more randomized, long-term studies are required to assess their efficacy, sustainability, and safety, including methodological rigor to strengthen findings on dietary impacts.

Aim: Single tests have been used for the sensory evaluation of food. Although food color is the first perception used to determine acceptability, this study was performed to enhance the reliability of evaluations of the visual palatability of the crumb of bread (bread crumb) by reducing ambiguity in the tests. Methods: The optimal illumination color temperature to enhance the visual palatability of white bread crumb was determined by sensory evaluation using photographs with 13 participants in the main test and 27 participants in the retest, and correlations with visual palatability were assessed using coefficients of determination (R²). Results: Illumination color temperature showed a linear relation with the visual palatability of photographs of the crumb, while the light source with the lowest color temperature was associated with lower palatability scores compared to those with a slightly higher color temperature, as shown by duplicate tests. Ultraviolet (UV) illumination was also added as a purple and blue light source, and the linear correlation between visual palatability and visual firmness showed a highR². Sensory evaluation measurement using a projector, instead of paper-based measurement, was also examined as a simpler method without the need for paper. The correlations with sensory scores showed correspondence between these measurements. Conclusions: High sensory scores for visual palatability were associated with lower visual firmness scores, even with the addition of data obtained under UV light. In addition, sensory evaluation measurement using a projector was confirmed to be useful. Finally, the optimal light source for the crumb of white bread was TL₈₃. While warmer illumination has conventionally been preferred to enhance consumer food acceptance, the results presented here highlight the need for a detailed analysis of the effects of illumination color temperature on visual palatability.

The study investigated the role of probiotics and prebiotics in treating COVID-19. It focuses on their mechanisms of action in modulating the immune system and mitigating the disease’s impact. The research focused on the significance of the gut-lung axis and the potential benefits of probiotics and prebiotics against COVID-19. The research identified several findings: probiotics have shown potential in reducing the severity of COVID-19 symptoms and improving patient outcomes. The gut microbiota plays a critical role in the body’s immune response to COVID-19, with probiotics aiding in restoring its balance. Both can modulate the immune system, reducing the inflammatory response associated with COVID-19. While there is evidence supporting the benefits of probiotics and prebiotics, limitations exist due to the lack of studies on their use to improve COVID-19 outcomes. The originality of the study is focused on the gut-lung axis and the review of probiotics and prebiotics as potential therapies for COVID-19. By analyzing recent literature, the research contributes to understanding the interactions between diet, gut health, and respiratory infections. It also shows the need for further studies to determine the efficacy of COVID-19, toward new directions for research in the emerging field.

Agriculture is pivotal in securing global food security and sustainability, especially in pressing challenges such as climate change, population growth, and resource depletion. This review examines the interconnections between agriculture, food security, and sustainability, focusing on current challenges, innovations, and strategies to address these critical issues. The global demand for food is projected to increase substantially, necessitating agricultural systems that boost productivity and ensure environmental sustainability. However, conventional farming practices have exacerbated soil degradation, water scarcity, and greenhouse gas emissions, posing significant threats to long-term food security. This review aims to evaluate the role of sustainable agricultural practices in enhancing food security while mitigating environmental impacts. It also identifies existing gaps in farming systems and explores innovative solutions to promote resilient and sustainable food systems. A comprehensive review of peer-reviewed literature, policy documents, and global agricultural reports was conducted. The analysis focuses on key themes such as sustainable farming practices, the impacts of climate change on agriculture, advancements in agrotechnology, and the socio-economic dimensions of food security. Synthesized findings provide actionable insights into best practices and emerging trends. Sustainable agriculture offers a viable pathway to address the dual challenges of food security and environmental conservation. Precision farming, agroecology, and regenerative agriculture enhance productivity while preserving resources and reducing ecological footprints. Integrating advanced technologies, including artificial intelligence and genetic innovations, can optimize agricultural efficiency. However, global food security requires coordinated efforts among governments, the private sector, and local communities to implement equitable resource distribution and climate-resilient policies. Future research should prioritize scalable, region-specific solutions that align with sustainability principles to ensure a secure and resilient global food system.

Among the most common medical problems experienced by older adults (over 60 years) are diabetes, Parkinson’s disease (PD), and erectile dysfunction (ED). The potential use of Mucuna pruriens in treating type 2 diabetes (T2D), PD, and ED is being investigated. Literature searches were conducted using the PubMed, MEDLINE, and Mendeley databases (1990–2023). Key words related to Mucuna pruriens, PD, diabetes, and EDs were used. An analysis of 26 preclinical and clinical trials suggested that Mucuna pruriens may be used to treat PD, diabetes, and ED. This study revealed a correlation between diabetes, Parkinson’s, and ED, with metabolic disorders being the common cause.Mucuna pruriens-based therapeutics could be a positive source of leva-dopa (LD) medications. It is well tolerated and beneficial for brain function and overall health. Evidence suggests that it has positive effects on libido, testosterone levels, and PD. It is important to note that PD and ED are linked by multiple mechanisms. In many clinical trials (in humans and animals), Mucuna pruriens were found to be effective at treating ED, PD, and diabetes. It is further necessary to conduct additional scientific studies to confirm the molecular mechanisms and biomarkers that link Mucuna pruriens phytochemicals with PD, ED, and diabetes.

Aim: Worldwide, postharvest losses of tomato (Solanum lycopersicon cv. Roma) are around 50% due to physical and biological factors being this crop, one of the most important horticultural products with extensive fresh consumption. In this work, the effects of coatings of whey protein and candelilla wax with and without polyphenols from tarbush on the extension of the shelf life and postharvest quality of tomatoes were evaluated. Methods: An optimized suspension of protein-candelilla wax-glycerol (CC treatment) was applied as an edible coating to green mature tomatoes stored at room temperature (mature stage 2). The same suspension was supplemented with polyphenols from tarbush at 500 ppm (CP treatment). Tomato fruits without edible coating were used as a control treatment (SC). Various quality parameters were evaluated [color, weight loss, firmness, pH, titratable acidity and °brix (TSS)] and a sensory analysis was performed by a trained panel. Results: Tomatoes with the CC treatment showed the best shelf life extension results [color, weight loss, firmness, pH, titratable acidity, and °brix (TSS)] compared to the control and the polyphenol treatment, which showed the opposite result. In terms of sensory analysis, tomatoes with the CC treatment showed a better overall acceptability and appearance at the final time. Conclusions: Using CC treatment, the ripening process can be significantly delayed, and the postharvest life quality of tomatoes at room temperature in the breaker stage can be extended up to this time without any spoilage.

Bioactive compounds are secondary metabolites widely studied for their benefits to human health. They are distributed in various fruit, vegetable, and plant peels. The application of sustainable techniques for the extraction of these compounds is being implemented, assisted extraction by solid-state fermentation is a sustainable and effective alternative for the recovery of bioactive compounds by using agro-industrial waste as a raw material for extraction, this being a green process, easy for implementation, and it has low water and energy consumption. This research presents the biological properties of some of the most used bioactive compounds in the industry, as well as the advantages and factors that influence solid-state fermentation and the different processes for their recovery and/or production. The production of bioactive compounds using both continuous and discontinuous processes come with unique advantages and challenges. The choices between these methods depend on specific production objectives, scalability needs, and the availability of resources. As a result, ongoing advancements are refining these methods, enabling more sustainable and efficient production of bioactive compounds.

Aim: The present work aims to propose an alternative analytical protocol for assessing the thermal stability of plant protection products between 90°C and 240°C. In that view, this work seeks to identify any degradation products that may be overlooked during regulatory hydrolysis studies. Thus, we evaluate if a new regulatory approach is necessary and how this could be done by academic research. This requires working under similar conditions. Methods: A comprehensive analytical workflow was designed and implemented for ten active substances to study and investigate their overall degradation behaviour and volatilisation. The results were then compared with those reported in the regulatory studies. Results: The ratio of detected degradation products to active substances ranged from 0.5% to 50%. Volatilization products were identified for all compounds analyzed using TGA-GC-MS. This confirmed the pattern of degradation followed by volatilisation, except for tetraconazole, which volatilises before degradation. Some of the detected compounds were not reported at all in regulatory studies, or were detected at higher concentrations, such as IN-EQW78 and 500M07. Conclusions: This study confirmed the feasibility of conducting thermodegradation studies without relying on radiolabelled substances. It also identified two overlooked products and emphasised the importance of conducting studies exceeding 120°C.

Aim: The germination of maize leads to many physiological changes in the plant. These changes are responsible for the appearance, disappearance, and variation in concentration of numerous compounds, including secondary metabolites. The aim of this study was to compare the secondary metabolite profile of two maize varieties germinated under controlled optimal conditions. Methods: To achieve this, the Atp-Y variety was soaked for 25.12 h at 25.54˚C in the presence of 0.5238% plant ash, germinated for 144.37 h, and matured for 37.65 h. For the Coca-sr variety, the grains were soaked for 1.608 h at 36.63˚C in the presence of 1.1093% plant ash. Germination and ripening took 144.37 h and 27.07 h, respectively. The compounds were extracted in methanol (HPLC grade) before being injected into a gas chromatography-mass spectrometry (GC-MS) equipped with an Rtx-5MS column for metabolite profiling. Results: These analyses showed that variety and optimum germination conditions influenced the secondary metabolite profile. This profiling identified 15 and 12 compounds in the Atp-Y and Coca-sr varieties, respectively. Of these compounds, 8 were identified in both varieties. The groups of compounds identified were fatty acids, esters, ketones, phenols, polyols, alcohols, sterols, and unclassified substances. Fatty acids were the most abundant, with proportions of 90.93% and 91.08% Atp-Y and Coca-sr, respectively. Within this group of compounds, (Z,Z)-9,12-octadecadienoic acid was the most abundant (46.58% for Atp-Y and 53.84% for Coca-sr), followed by (E)-9-octadecenoic acid (30.39% for Atp-Y and 25.09% for Coca-sr). 2-Methoxy-4-vinylphenol, a phenolic compound, was identified and quantified at 0.28% only in the Coca-sr variety, while the only polyol, 1,4-anhydro-D-mannitol, was identified in the Atp-Y variety. Conclusions: In view of these results, we would suggest using the Atp-Y variety to benefit from a wide range of compounds, but also to respect the malting conditions in order to benefit from the different compounds.

Aim: Protein structure-function relationship understanding is very important to the study of protein chemistry. In this study, we determined the 3D structure of glutelin type-B 5-like (GTB) protein from proso millet and investigated the effects of simulated temperature and static electric field on GTB protein’s secondary structures, solvent accessibility surface area (SASA), the radius of gyration (Rg), root mean square deviation (RMSD), and total dipole moment with the view to elucidate its structural behavior under different simulated processing stresses. Methods: This study leveraged homology modeling to determine the 3D structure of the GTB protein from proso millet. We further explored in silico modeling using molecular dynamic modeling tools to study the behavior of the GTB protein structure under simulated temperatures and static electric field processing stresses. Results: The 3D protein structure of GTB is majorly a protomer that comprises three monomers with one jelly-like β-barrel and two extended helix domains, and the remaining 35% as coils. From the molecular dynamic simulation, the secondary structure of the protein was not disrupted at temperatures between 300–400 K and static electric fields between 0.1–3 V/nm, albeit with the loss of a few amino acid residues. The RMSD increased significantly with temperature, static electric field, and simulation time increase. However, the Rg and SASA decreased for the same conditions, suggesting that the protein structure is compacting during thermal and electrical treatment. Conclusions: We concluded that low levels of simulated temperature and low levels of the electric field may cause a temporary reversible conformational change of GTB protein, not enough to cause a major disruption as may be expected during empirical processing of protein. To achieve greater disruption that would mimic protein denaturation, there is a need for in silico study of protein molecules under more aggressive simulated stressors for a longer time, and consideration given to protein structure development from AlphaFold3.

Aim: The study evaluated the influence of different wall materials on the bioactive compounds in encapsulated Justicia carnea leaves extract. Methods: Combinations of gelatin with maltodextrin or starch, and gum arabic with maltodextrin or starch were prepared in ratios of 1:3 to create four types of wall matrices. Each combination was dissolved in water to obtain 20% w/v solutions. J. carnea leaves were extracted, concentrated, and the resulting extract added to the wall material at a ratio of 1:2 and homogenized. Encapsulation was achieved through homogenization at 12,000 rpm for 30 min, followed by freeze drying. The resulting microcapsules were characterized using a scanning electron microscope (SEM) and differential scanning calorimeter (DSC). Physicochemical properties, pigment concentrations, and micronutrient compositions of the microcapsules were also evaluated using standard methods. Results: Carotenoids, chlorophyll, and anthocyanin were significantly higher (P ≤ 0.05) in the sample containing starch and gelatin [gelatin + starch + core (DGES)] as the wall matrix compared to other samples. Vitamins E and D, calcium (Ca), and manganese (Mn) in sample gum arabic + starch + core (CGS; blend of gum arabic starch) and sample DGES were not significantly different from each other. DGES exhibited significantly lower (60.19%) solubility than others (60.48–70.86%) and the highest (76.72%) encapsulation efficiency. SEM analysis revealed smooth surfaces and mostly polyhedral shapes, with particle sizes ranging from 10.534–14.159 μm across all samples. DSC analysis revealed that the particles are endothermic and amorphous in nature, except for the CGS sample, which became semi-crystalline at about 203.2°C. Conclusions: The study showed that a composite wall material comprising starch and gelatin demonstrates enhanced effectiveness in the encapsulation of J. carnea leaves bioactive compounds.

Aim: This study attempts to offer a viable and sustainable solution related to the tomato value chain, which plays an active role in human diets but deteriorates very fast due to its short shelf life. Methods: Fresh lemons (Citrus limon) and tomatoes (Solanum lycopersicum L.) were purchased from the local market. Previously, varying percentages of lemon juice (0%, 1%, 3%, 5%, and 10%) were added to clear jars containing peeled and pasted tomatoes, which were then sterilized. The physicochemical, antioxidant, nutritional, and microbiological characteristics of appertized tomato samples were assessed through the use of standardized techniques. Results: The addition of lemon juice significantly (P ˂ 0.05) reduced the total phenolic content of appertized tomatoes, while increasing the titratable acidity (P ˂ 0.05) and decreasing the hydrogen potential (pH) content (P ˂ 0.05). However, the addition of 10 g of lemon juice recorded the high flavonoid content (0.01 mg CE/g) and carotenoid content (16.52 mg/100 g) of samples. In terms of nutritional value, adding lemon juice to appertized tomatoes considerably reduced (P ˂ 0.05) their protein content while increasing their carbohydrate content. Regarding the mineral composition, the addition of lemon juice considerably (P ˂ 0.05) raised the amounts of calcium (Ca), phosphorus (P), and magnesium (Mg) in the appertized tomato samples. The results of this investigation fall within the ranges of the daily allowances that are advised. Pathogens including Salmonella, Clostridium, and Escherichia coli are inhibited, and yeasts and molds are destroyed, ensuring the product’s microbiological quality [476.57 to 0 colony-forming unit (CFU)]. Conclusions: Lemon juice helps to preserve consumer health and improve the preservation of appertized tomatoes.

Aim: Soya (Glycine max L.) is a legume rich in nutrients (proteins, lipids, carbohydrates, and minerals) but also in anti-nutrients such as oxalate, which hampers the bioavailability of nutrients. The various processes used to treat it reduce the anti-nutrient content while affecting the protein content to a greater or lesser extent. This study aimed to evaluate the impact of a soaking period followed by cooking on the reduction of oxalates and enhancement of protein availability in soya flour. Methods: To achieve this, the response surface methodology with the centred composite design was used to reduce the oxalate content and increase the protein content of cooked soya flour. The factors chosen were soaking time (5–24 h), cooking time (15–50 min), and cooking temperature (70–100°C). The soya flours obtained were characterised for protein and oxalate content using standard methods. The optimal samples were also characterised. Results: The results obtained showed that cooking and soaking times, followed by the quadratic effect of soaking time, significantly (p < 0.05) increase the protein content and decrease the oxalate content. In terms of optimal conditions, a soaking time of 25.44 h, a cooking temperature of 101.05°C, and a cooking time of 61.93 min reduced the oxalate content by 87.43% and also increased the protein content from 35.98 g/100 g DM to 49.16 g/100 g DM. Optimal conditions of the different treatments also increase lipids, reducing sugar, and the main minerals like Ca, P, Mg, and Fe. Conclusions: The application of such conditions would help to combat protein deficiencies.

Aim: Despite being a fruit rich in resistant starch, acorns remain undervalued. Resistant starch is known to improve food acceptability when compared to traditional insoluble fibers, and recent research suggests the usage of acorn starch as an additive in fermented yogurt and milk products. Furthermore, non-thermal technologies such as high hydrostatic pressure and pulsed electric field can produce clean-labelled starches. Milk puddings are widely consumed all over the world and are usually produced using representative amounts of starch, making them an enticing food matrix for incorporating acorn starches. Hence, the effects of replacing commercial corn starch with acorn starch extracted by high hydrostatic pressure and pulsed electric field on the nutritional composition, functional and sensorial properties, and shelf-life of puddings were studied. Methods: Extraction of starch from Quercus robur acorns was performed using high hydrostatic pressure or pulsed electric field. Extracted starch was used in chocolate puddings, replacing commercial corn starch. Shelf-life storage and microbiological analysis were conducted over 28 days, along with texture, color, pH, and nutritional composition assessments. Rheological properties, scanning electron microscopy, in vitro digestion, and soluble sugar, fatty acid, and salt content analyses were performed. Sensorial analysis was conducted with 71 volunteer panelists to evaluate the acceptability, preference, and similarity of puddings. Results: Replacing the commercial corn starch with acorn starch improves the rheological properties of puddings and has no negative impact on the nutritional composition, internal structure, or in vitro digestibility. Sensory analysis revealed that panelists preferred the acorn starch puddings over the control. After 28 days of storage at 4°C, there was a greater stabilization of the color parameters and an improvement in textural parameters of puddings without compromising microbial safety. Conclusions: This study demonstrates the potential usage of starch from acorns in food applications, a fruit that is so undervalued.

Aim: This study examined the knowledge and consumption patterns of fermented foods among undergraduate students, comparing those enrolled in Food and Nutrition programs with students from other academic disciplines. Methods: A cross-sectional survey of 328 Canadian university students gathered demographic data and assessed familiarity, understanding, and intake of fermented food products. Results: While 78% of students reported familiarity with fermented foods, only 23% could accurately define fermentation. Students in Food and Nutrition programs demonstrated stronger knowledge, correctly answering 67% of related questions versus 62% in other disciplines (p = 0.07; 90% CI). Consumption rates were high overall, with 96% of participants reporting they consumed fermented foods. Significant differences were found between groups in specific categories: fermented fruits and vegetables (p = 0.02), soybeans (p = 0.002), grains (p = 0.02), and meat products (p = 0.017). Regarding frequency, 36% of students consumed a variety of fermented foods weekly, while 30% reported monthly consumption. Conclusions: Cultural background, taste preference, and educational focus also appear to influence dietary behaviors. Enrollment in a Food and Nutrition program was linked to both higher knowledge and increased intake. To the best of our knowledge, this is the first Canadian study to explore differences in fermented food knowledge and consumption across academic disciplines. These results support the potential of education-based strategies to promote healthier dietary patterns and warrant further research across more diverse populations.

Heavy metal contamination of food is a critical global health issue due to its toxic, bioaccumulative, and often carcinogenic effects. This study presents a comprehensive bibliometric analysis of research published between 2000 and 2024 on health risk assessments associated with heavy metal exposure through the consumption of cereal products. Data were extracted from the Web of Science database and analyzed using VOSviewer software to visualize trends in terms of authors, institutional and international collaboration, and areas of thematic interest. The findings reveal a growing scientific interest in this field, with a peak in publication volume in 2020. China emerged as the main contributor, accounting for almost half of all publications, followed by Iran, Spain, and Brazil. The Chinese Academy of Sciences and Shahid Beheshti University of Medical Sciences were among the most active institutions. Journals such as Environmental Science and Pollution Research and Science of the Total Environment were identified as key publication platforms. The collaborative analysis highlights China and the USA as major centres of international collaboration, with peripheral but active contributions from countries such as England, Bangladesh, and Malaysia. Most studies focused on exposure pathways and assessed both carcinogenic and non-carcinogenic health risks, frequently reporting values above safe thresholds. These findings highlight the urgent need for national long-term monitoring programmes and the development of country-specific strategies to reduce exposure to heavy metals in food, thereby enhancing public health protection and regulatory compliance.

Aim: This study examined the combined effects of pretreatment methods (blanching, citric acid, and ascorbic acid) and oven drying on the chemical composition and sensory quality of fried yam (Dioscorea rotundata) chips, aimed at optimizing processing conditions for improved product quality. Methods: Fresh yam slices were subjected to three pretreatment conditions: blanching (4 min at 100°C), a 5% citric acid solution, and a 1% ascorbic acid solution, compared to the untreated samples (control). All samples underwent convective drying at 80°C with an air velocity of 2.0 m/s. The proximate composition and mineral content of the dried samples were evaluated using official methods of food analysis and atomic absorption spectroscopy, respectively, while the color parameters and sensory evaluations of the fried yam chips were conducted using a colorimeter and a nine-point hedonic scale. Results: Both pretreatment and drying significantly (p < 0.05) influenced mineral content in the dried yam chips. In comparison to the control, all proximate constituents decreased after drying, except for carbohydrates, which increased in the dried pre-treated samples. The fried samples of yam chips that had been blanched for 4 min received higher acceptability scores for taste, color, crispiness, and overall acceptability on the sensory scale, compared to samples pre-treated with 1% ascorbic acid and 5% citric acid. However, the acid pre-treated samples demonstrated the least browning effect in the fried products. Conclusions: The processes of pretreatment and drying significantly modified both the mineral and proximate composition of the yam chips, increasing carbohydrates while other components decreased post-processing. Blanched samples exhibited superior sensory acceptability across all attributes, while the acid pretreatments effectively reduced browning in the final fried products.

Aim: Underexploited local plant resources, such as tiger nuts, have significant nutritional potential. Tiger nuts can be used to produce a plant-based yoghurt that would enable people suffering from lactose intolerance to enjoy its benefits. This study aimed to evaluate the sensory acceptability, physicochemical, and nutritional properties of a yoghurt-like product made with tiger nuts pretreated by various methods (soaking, drying, roasting, boiling, and germination). Methods: Six types of vegetable yoghurt were produced from the milk obtained after different pretreatment methods (soaking, germination, roasting, drying, and boiling) of tiger nuts. A control sample was made of untreated tiger nuts. Nutritional analyses were carried out using conventional methods. Quantifying bioactive and antinutrient compounds was conducted via spectrophotometry and titration methods. Physicochemical analysis of samples was also carried out. A consumer preference test was conducted using an untrained panel. Results: Yoghurt samples made with tiger nuts, pretreated through roasting, showed the best sensory characteristics and overall acceptability. Drying of tiger nuts resulted in a significantly higher energy value, as did the protein content (5.46%) in the germinated yoghurt and the fibre content (2.80%) in the boiled yoghurt. Syneresis and water holding capacity decrease slightly during all the pretreatment methods applied. With regards to bioactive compounds, phenolic compounds [393.39 mg GAE (gallic acid equivalent)/100 g DM (dry matter)] were more abundant in the yoghurt whose seeds were boiled, while the content of alkaloids [1,178.08 mg QE (quinine equivalent)/100 g DM] was higher in the products made with roasted tiger nuts. Roasting and germination were respectively the most effective pretreatment methods for the reduction of the amount of phytate and saponin. Conclusions: Production of yoghurt with roasted tiger nuts appears to be the best option in terms of its sensory attributes and its nutritional properties. Its consumption will contribute significantly to improving the nutrient and bioactive compounds intake for those suffering from lactose intolerance.

The contamination of food by toxic chemical compounds is a significant global concern that threatens food safety and public health. These compounds originate from diverse sources, including naturally occurring toxins such as mycotoxins and plant alkaloids, environmental pollutants including heavy metals and persistent organic pollutants, substances formed during food processing and packaging such as acrylamide and bisphenol A, and newly emerging contaminants such as microplastics and nanoplastics. This review presents a comprehensive classification of toxic compounds in the food system, detailing their sources, persistence, and behavior within the environment. The objective of this study is to explore the toxicity, toxicokinetics, and toxicodynamics of foodborne contaminants by examining their absorption, distribution, metabolism, excretion, and mechanisms of biotransformation. The review also discusses how these toxicants interact with cellular and molecular targets, leading to adverse effects on various organs and biological systems. Furthermore, the manuscript highlights both conventional detection methods such as immunoassays, chromatographic and spectroscopic techniques, biochemical and microbiological assay, and recent innovations, including nanotechnology-based biosensors and computational tools driven by artificial intelligence. A novel contribution of this review is the inclusion of standardized chemical identifiers such as systematic names by the International Union of Pure and Applied Chemistry, the International Chemical Identifier, the Simplified Molecular Input Line Entry Specification, and the Chemical Abstracts Service Registry Number used in food-risk component databases. Additionally, the application of the One Health approach offers an integrated perspective on human, animal, and environmental health. This review identifies research gaps and promotes enhanced monitoring, regulation, and management strategies to ensure sustainable food safety.

Aim: Fruits from the tropical Annona genus of family Annonaceae have long been cultivated in tropical Latin America, Africa, and southeastern Asia. Asimina triloba is a temperate fruit from Annonaceae, but few comparisons between Annonaceae fruits exist. The objective was to determine how 21 days of refrigerated storage affected the carotenoids and color in ripe and overripe A. triloba. A comparison to tropical Annonaceae fruits is provided. Methods: Pawpaw pulp was stored refrigerated for 21 days. Total carotenoids and β-carotene were determined spectrophotometrically and by HPLC, respectively. C.I.E. L*, a*, and b* values were used to calculate hue angle, chroma, total color change (ΔE), browning index, which have been reported in A. triloba previously, and color index, whiteness index, yellowness index, the ratio of a*/b*, and percent change in L*, which are reported herein for the first time. Results: Overripe pulp contains 5-fold more carotenoids than ripe pulp. A significant decline in total carotenoids was observed during refrigerated storage in the overripe pulp, but not in fresh pulp. At the onset of refrigerated storage, ripe pulp was significantly less brown than overripe pulp, but became more brown during refrigerated storage. No further change in browning was observed during storage of overripe pulp. Conclusions: Using established conversion factors and the values generated in this study, preliminary indications are that ripe A. triloba pulp provides 4.0% (males) and 5.1% (females) of the U.S. Recommended Dietary Allowance (USRDA) of vitamin A for individuals 14 years or older, and overripe provides 3.5% and 4.6%. Carotenoids are well-characterized for Annona muricata (A. muricata), Annona reticulata (A. reticulata), and Annona squamosa (A. squamosa), but these provide less than 1% of the USRDA of vitamin A. A comparison revealed that Annonaceae fruit are nutrient-dense, provide fiber and potassium, are low in fat and protein, and have comparable calcium, iron, magnesium, potassium, and sodium levels. Understanding Annonaceae fruits nutritional value may facilitate increased economic potential.

The health benefits of milk have been acknowledged throughout human history, with scientific research over the past 50 years elucidating its nutritional composition and functional benefits. This article presents a contemporary analysis of modern casein chemistry, emphasizing the specialized engineering of dairy proteins for optimizing resource utilization. It explores the unique structure of casein micelles as supramolecular complexes, where ionic interactions promote electron sharing between phosphoserines and calcium phosphate nanoclusters. This review aims to synthesize recent literature on casein nanocomplexes and explore their potential in industrial applications such as drug delivery and sustainable food engineering. Casein-based bio-nanocomposites have emerged as a significant research interest in food science, offering considerable potential for a wide array of scientific applications, such as drug formulation and nutraceutical delivery. It is crucial for scientists to engage in ongoing research and development efforts to encourage sustainable progress, enhance commercial viability, improve manufacturing processes, and expand the engineering applications of casein micelles toward fostering an eco-friendly industry.

Aim: Colombia’s economy relies heavily on agriculture, with Hass avocado (Persea americana) playing a key role. This fruit consists of exocarp, mesocarp, and endocarp, with the mesocarp being the most consumed part due to its rich composition of saturated and unsaturated fatty acids (omegas), which offer valuable nutritional properties. This study analyzed the lipid composition of Hass avocado from the northern subregion of the Caldas department and evaluated the variability in lipid content across cultivation zones based on metabolite profiles. Methods: Lipids were extracted from avocado samples, derivatized, and analyzed using gas chromatography-mass spectrometry (GC-MS) for lipidome characterization. Statistical analyses determined fat content variability across zones, and metabolic pathways involved in lipid biosynthesis were explored. Results: Fat content ranged from 10.27% to 59.04%, with significant differences observed between cultivation zones (ANOVA: p = 0.0102 for Aranzazu Business 1; p = 0.03918 for Salamina Business 1). GC-MS analysis identified 143 chromatographic signals, including 60 known metabolites, with major fatty acids such as myristic, palmitic, tridecanoic, palmitoleic (omega-7), and oleic (omega-9) acids. The identified functional groups comprised 28.3% alkanes, 21.7% aldehydes, 18.3% esters (derivatives of the derivatization process), and 11.7% alcohols. The observed regional lipid variability suggests that environmental and agronomic factors modulate fatty acid biosynthesis, potentially through adjustments in pathways such as the mevalonate route. Conclusions: This lipidomic approximation confirms the presence of bioactive omega-7 and omega-9 fatty acids, reinforcing the nutritional significance of Hass avocado and highlighting its potential cardiovascular benefits. The demonstrated variability across cultivation zones emphasizes the influence of local environmental conditions on lipid profiles. These findings contribute to the understanding of avocado lipid metabolism and provide valuable insights for optimizing cultivation practices, improving fruit quality, and informing functional food development.

Aim: This study aimed to assess the viability of Lacticaseibacillus rhamnosus GR-1 in four yogurt formulations with or without flax, chia, and hemp seeds during multiple time points across fermentation and cold storage. Additionally, the study evaluated consumer acceptance of the seed-fortified yogurts based on ratings of appearance, flavour, texture, and overall acceptability. Methods: Four yogurt samples were inoculated with the probiotic strainL. rhamnosus GR-1 and fermented for up to 6 h at 38°C, followed by refrigerated storage at 4°C for up to 30 days, respectively. Microbial enumeration was performed throughout fermentation and storage to assess the viability of L. rhamnosus GR-1. 84 participants engaged in a sensory evaluation where the consumer acceptability of the yogurt samples was evaluated. Results: Microbial analysis showed consistent viable counts of L. rhamnosus GR-1 across all fermentation and storage time points, where the sample containing chia seeds maintained the highest levels of probiotic viability. pH significantly decreased (p < 0.05) during fermentation in all treatments, with further reductions during storage only in the flax, hemp, and chia samples. Sensory evaluation revealed that the control scored highest in appearance, flavour, texture, and overall acceptability ( p < 0.001). While participants showed the highest preference for the control sample, 77% indicated they would consider purchasing probiotic yogurt. Conclusions: Overall, adding flax, hemp, and chia seeds supports the viability of L. rhamnosus GR-1 in probiotic yogurt. Seed mucilage may play a vital role in the growth and viability of probiotics in yogurt products. The findings from this research provide a valuable foundation for the development of more nutrient-dense and consumer-friendly probiotic yogurt products.

Aim: Brosimum alicastrum Sw. (Ramón) seed is an underutilized starch source. Ramón seed starch (RSS) has been partially characterized, showing functional properties superior to corn starch. The modification of native starches is useful for obtaining desirable characteristics. HMT is a physical method that may alter the structure of starch by modifying its interaction with water. The study evaluated the effect of HMT on the chemical composition, morphological characteristics, and functional properties of RSS. Methods: RSS, corn, and wheat starches were isolated using a wet milling method. The starches were modified with HMT (10%, 20%, and 30% moisture). Chemical composition of flours and native starches was determined using AOAC methods. Total starch was determined by the AACC method, and amylose content was analyzed using the assay with DMSO, Concanavalin A, and amylolytic hydrolysis. Morphological characteristics were observed using scanning electron microscopy. Functional properties [solubility index (SI), water absorption capacity (WAC), and swelling power (SP)] of starches were determined using gravimetric methods. Results: RSS had higher mineral content (0.9%), total carbohydrates (98.5%), dietary fiber (11.2%), and lower protein content (0.2%) and total starch (82.0%) than wheat and corn starches. RSS yield was 31.2% and showed small granules (6.3 ± 1.4–11.5 ± 1.3 µm), with oval-spherical shape, and typical amylose content (24.9 ± 0.4%). No significant changes were observed in amylose-amylopectin content and morphology of granules after modification. The functional properties of RSS were significantly improved in HMT10%, reducing the peak at 80°C and increasing the SI (18.7 ± 0.8%), WAC (18.1 ± 0.2 g water/g starch), and SP (22.2 ± 0.2 g water/g starch) at 90°C, compared to native RSS, and greater than modified wheat and corn starches. Conclusions: RSS modified by HMT at 10% moisture gradually enhances its functional properties as temperature increases, and above that of corn and wheat starches, resulting in an attractive non-conventional starch with potential industry applications.

Aim: This study examined the influence of coffee parchment (CP) particle size on growth, yield, morphology, and color quality of Pleurotus ostreatus and Pleurotus citrinopileatus, aiming to optimize the valorization of agro-industrial coffee waste through mushroom cultivation. Methods: Three CP particle size classes, raw CP (RCP), medium CP (MCP), and fine CP (FCP), were prepared and tested as substrates under controlled conditions. Growth traits (spawn running, primordial initiation, fruiting time), morphological parameters (pileus number, diameter, stipe length), yield indices [total yield, biological efficiency (BE), and production rate (PR)], and cap color (L*, a*, b*) were assessed. Data were analyzed using ANOVA and Duncan’s test atp < 0.05. Results: Particle size significantly affected all parameters. MCP and FCP accelerated colonization and primordia initiation by up to 7–8 days compared with RCP. Mushrooms cultivated in the FCP achieved the highest yields (377.2 ± 18.5 g for P. ostreatus; 355.0 ± 17.0 g for P. citrinopileatus), BE (75.2% and 72.0%), and PR (156.7% and 150.5%). Morphological traits were also improved, with larger and more abundant fruiting bodies on MCP and FCP. Color analysis indicated darker caps and a higher red hue on MCP substrates, suggesting enhanced pigment biosynthesis. Overall, P. ostreatus outperformed P. citrinopileatus, though both species responded positively to substrate refinement. Conclusions: CP particle size is a critical determinant of Pleurotus cultivation performance. Finer substrates improved yield, efficiency, and crop earliness, while enhancing commercial quality. These findings demonstrate the potential of physical substrate engineering to promote circular bioeconomy strategies and valorize lignocellulosic residues in coffee-producing regions.

Aim: This study investigated the impact of storage temperature over a 12-week period on the quality of dairy and non-dairy frozen desserts produced at a university micro-creamery. Standardized production methods were employed to minimize variability. The primary objective was to assess whether increasing frozen storage temperatures—a potential strategy for reducing energy consumption—would adversely affect product quality. Methods: Changes in ice crystal size were evaluated using scanning electron microscopy (SEM) on freeze-dried samples. A trained sensory panel assessed texture coarseness (grittiness) using a 5-point scale (1 = smoothest, 5 = grittiest). Weight loss was measured by comparing the sample mass before and after storage. Products were stored at four temperatures: –28.9°C (control), –17.8°C, –15.0°C, and –12.2°C, with evaluations conducted at 0, 4, 8, and 12 weeks. Statistical analysis was performed using a significance level of α = 0.05. Results: Higher storage temperatures resulted in increased ice crystal size and greater perceived grittiness. Non-dairy desserts, which contained slightly more fat, demonstrated greater resistance to ice crystal growth and texture degradation. Desserts stored at –12.2°C and –15.0°C exhibited significantly larger ice crystals and coarser textures after 8 weeks compared to those stored at –17.8°C and –28.9°C. Conclusions: The results indicate that storage at –15.0°C may be a feasible energy-saving option for commercial frozen dessert storage, provided the product is consumed within four weeks. However, storage at –12.2°C led to significant quality loss, suggesting that product reformulation may be necessary at this temperature. Further research should explore the role of various plant-based fats compared to milkfat in mitigating ice and fat crystal growth and preserving texture in frozen desserts.

Aim: Foodborne non-typhoidal Salmonella (NTS) infections are a major global health issue, frequently linked to animal source foods. However, there is limited data on NTS prevalence, distribution, and serotype diversity in common animal products and related food in Ghana. This study investigated the prevalence and serotype diversity of NTS in animal source foods, ready-to-eat (RTE) food, and animal fecal samples across six districts in the Greater Accra Region of Ghana. Methods: A total of 696 samples were randomly collected from selected markets across the districts. These included unprocessed animal products: beef (16), chicken (21), eggs (185), and raw cow milk (40). Additionally, 50 samples of RTE street foods and 36 samples of locally produced soft cheese (“wagashie”) were obtained from vendors. Fecal samples consisted of chicken droppings (70) and pig feces (138), which were purposively collected from 11 poultry farms and two pig slaughter facilities in the region. Furthermore, 140 pork samples were purposively collected from the slaughter facilities. Standard microbiological methods, including pre-enrichment, selective enrichment, and plating on selective media, were used for Salmonella species isolation, with identification confirmed by matrix-assisted laser desorption ionization time-of-flight mass spectrometry. Serotyping followed the White-Kauffman Le-Minor classification scheme. Results: Overall, 26 Salmonella isolates were recovered (3.7%). Prevalence was significantly higher in animal source foods (5.71%; 25/438) compared to fecal samples (0.4%; 1/208) (p = 0.0026). Salmonella contamination was highest in raw pork (13.6%), followed by “wagashie” (5.5%) and raw milk (5%). Nine distinct serotypes were identified. Among them, Salmonella Typhimurium was the most prevalent, accounting for 40.9%, followed by Salmonella Kaapstad at 13.6%. Additionally, pork samples contained seven of these serotypes. Conclusions: These findings highlight a potential risk posed by NTS in commonly consumed animal source foods in Greater Accra and emphasize the need for targeted interventions to control contamination, particularly in pork products.

The ketogenic diet (KD) is increasingly recognized for its therapeutic benefits in managing metabolic disorders, including obesity, type 2 diabetes, and epilepsy. However, adherence to KD can elevate the body’s acid load through ketone body production, potentially leading to metabolic acidosis. Alkalinizing salts, such as sodium bicarbonate, potassium citrate, magnesium, and calcium, play a crucial role in maintaining acid-base balance and mitigating complications associated with this dietary regimen. Evidence from studies published between 2000 and 2024 highlights that these interventions can reduce acidosis-related complications, including bone demineralization, muscle cramps, and fatigue, while improving mineral balance and metabolic stability. These findings suggest that incorporating alkalinizing strategies may enhance the safety and effectiveness of KDs. Further research is needed to define optimal dosing, assess long-term safety, and develop practical clinical guidelines, particularly for vulnerable populations.

Gut microbiota is critical for human immunity, metabolism, and overall well-being. Dysbiosis has been associated with a variety of diseases, including metabolic syndrome, inflammatory diseases, and neurodevelopmental issues. Kefir, a traditional fermented beverage produced with dairy or non-dairy substrates and kefir grains, contains probiotics and bioactive substances that may improve gut microbial composition. Current research indicates that kefir increases beneficial taxa such as Lactobacillus spp., Bifidobacterium spp., and Akkermansia spp., whereas decreasing pro-inflammatory microbes such asEnterobacteriaceae spp. and Clostridium spp. via antimicrobial metabolite production, competitive exclusion, prebiotic exopolysaccharides, short-chain fatty acid enhancement, immune modulation, and improved gut-barrier integrity. Furthermore, traditional kefir fermented with grains has higher microbial diversity and probiotic potential than kefir fermented with starting cultures. Despite these encouraging results, interpretation is constrained by variations in kefir production, dosage, intervention duration, and microbiota analysis methods; therefore, this review aims to evaluate how kefir modulates gut microbiota composition in human and animal models.