Aim: This study aimed to evaluate and compare the antioxidant activity, phenolic and flavonoid content, proline, and protein levels of oak honeydew and oak honeydew-nectar honeys produced in Northwestern Greece, providing the first comparative compositional data for these honey types. Methods: Thirty-four honey samples (16 oak honeydew and 18 oak honeydew-nectar) were collected from the region of Western Macedonia during the 2021–2022 harvest seasons. Total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity (DPPH and FRAP assays), colour intensity (ABS₄₅₀), and proline and protein contents were determined using spectrophotometric methods. Statistical analyses included independent-samplest-tests, Pearson correlation analysis, and multivariate techniques (PCA and hierarchical clustering) to assess variation and grouping patterns between honey types. Results: Oak honeydew honey showed higher TPC (137.52 vs. 115.69 mg GAE/100 g), antioxidant activity (DPPH: 20.26 vs. 15.24% inhibition; FRAP: 53.25 vs. 41.26 μΜ TE/100 g), and colour intensity (ABS₄₅₀: 802 vs. 623.3 mAU) compared with oak honeydew-nectar honey (P<0.05). TFC (51.67 vs. 42.22 mg RUE/100 g), proline (965.62 vs. 1,095.68 mg/kg), and protein contents (0.24 vs. 0.27 mg/g) were similar between oak honeydew and oak honeydew-nectar honey, respectively, with no significant differences (P > 0.05). Correlation analysis revealed strong positive associations among antioxidant activity, colour intensity, and flavonoid content, while protein exhibited inverse correlations with antioxidant parameters in oak honeydew honey but positive ones in oak honeydew-nectar honey. PCA showed a clear differentiation trend between the two honey types. Conclusions: Oak honeydew honey exhibited superior antioxidant capacity and phenolic content, reflecting a richer bioactive composition. These findings provide the first comparative insight into Greek oak honeys and highlight their practical significance for honey authentication, quality evaluation, and consumer awareness of honeydew honeys produced in Northwestern Greece.

Aim: Because sweet potato is an important staple food crop worldwide, particularly in developing countries, the cultivar has a great influence on the nutritional quality and storage capability of the roots. The aim of this study was to characterize and segregate the sweet potato diversity of 18 selected cultivars grown in Jamaica. Methods: Quality attributes were estimated by determining carotenoids, anthocyanins, dry matter, and ash, parameters used to characterize eighteen (18) different cultivars of sweet potato phenotypically. ANOVA and LSD analyses were used to analyse data. Furthermore, PCA and HCA analyses were used to compare and segregate the studied cultivars. Results: Results showed that four cultivars contained more than 10 μg/g fresh weight of carotenoids, and in nine cultivars, anthocyanin content was higher than 500 μg/g fresh weight. Dry matter varied from 21.96% to 46.46%, and ash content ranged from 0.09 to 1.2%. The segregation of the cultivars revealed two principal components, with PC1 explaining 45.9% and PC2 explaining 33.7%. The classification based on their nutritional contents showed PC1 explaining 38.9% and PC2 explaining 35.1% of the total variance. On the other hand, HCA and heatmapping evidenced the presence of three main groups, namely anthocyanins, carotenoids, and ash. Conclusions: The findings of this study advanced our existing knowledge on the numerous cultivars of sweet potato grown in Jamaica and validated the diversity of their nutritional profile. From these data, we can recommend that some cultivars of sweet potato are suitable for processing and could also contribute significantly to improving local human nutrition.

Aim: This study aims to investigate the enablers and barriers influencing the adoption of plant-based diets among Filipino adult consumers in Metro Manila. Methods: A cross-sectional survey was conducted among Filipino adults responsible for household food decisions, particularly those with the capacity to purchase food or plan meals within their household, residing in Metro Manila. The questionnaire, adapted from validated instruments and guided by the COM-B behavioral model, assessed demographic characteristics, food consumption patterns, attitudes, and intentions toward plant-based diets. Data were collected via an online platform and analyzed using cluster segmentation, chi-square tests, and logistic regression to identify key determinants of dietary intentions and behaviors. Results: Respondents were categorized into four food consumption clusters ranging from high meat-high plant, high meat-low plant, low meat-low plant, and low meat-high plant intake based on the food frequency consumption by applying the k-means clustering method. Monthly household income was significantly associated with food consumption patterns. Overall, 39.34% of participants intended to reduce meat consumption, while 54.10% aimed to increase plant-based food intake. Behavioral analysis revealed that psychological capability (knowledge of plant-based cooking) and reflective motivation (enjoyment of vegetarian dishes) significantly increased intentions to shift diets. Conversely, barriers included perceptions that plant-based meal preparation is time-consuming and satisfaction with reducing but not eliminating meat intake. Social opportunity factors showed mixed effects, with autonomy supporting dietary shifts, but social normalization of meat reduction potentially reducing individual motivation. Conclusions: There is a growing intention among Filipino consumers to adopt plant-based diets, yet practical and perceptual barriers remain. Addressing these challenges through education, improving accessibility, and leveraging social influences is essential to facilitate dietary shifts. Economic factors, particularly income disparities, also influence food choices, highlighting the need for equitable policies.

Aim: Food contaminants such as acrylamide, 3-monochloropropane-1,2-diol (3-MCPD), glycidyl stearate, deoxynivalenol, hydroxymethylfurfural, and zearalenone represent significant toxicological concerns in humans due to their potential genotoxic, hepatotoxic, and carcinogenic properties. This study aimed to investigate the molecular interactions of these contaminants with cytochrome P450 2E1 (CYP2E1), a key enzyme in xenobiotic metabolism, using an in silico approach. Methods: Molecular docking simulations were performed to assess the binding affinities and interaction profiles of selected food contaminants with the active site of human CYP2E1. The docking scores and binding poses were analyzed to predict possible metabolic outcomes and risks associated with exposure. Results: Docking analysis revealed variable binding affinities among the tested contaminants. Glycidyl stearate, zearalenone, and deoxynivalenol demonstrated stronger binding interactions (higher docking scores) compared to acrylamide and 3-MCPD, suggesting higher potential for CYP2E1-mediated metabolism. Quantitative results have been added: glycidyl stearate, deoxynivalenol, and zearalenone showed the stronger binding energies (−6.4, −7.2, and –7.9 kcal/mol), while acrylamide and 3-MCPD were weaker (−3.7 and −4.1 kcal/mol). Hydroxymethylfurfural showed an intermediate binding affinity (ΔG=–5.3 kcal/mol), suggesting a moderate potential for CYP2E1-mediated metabolism. Differential binding patterns highlighted possible metabolic activation or detoxification pathways. Conclusions: The results indicate that CYP2E1 plays an important role in mediating the biochemical responses to multiple food contaminants. Stronger interactions with certain contaminants suggest a higher risk of metabolic activation, which may contribute to their toxic effects. This study demonstrates the utility of molecular docking for predicting human biochemical responses and supports its use as a complementary tool in food safety risk assessment.

Aim: Probiotic microorganisms, primarily lactic acid bacteria (LAB) and bifidobacteria, are able to solve most of the problems of animal by-products that hinder their use in the food industry. The most important property of LAB is their antagonistic activity against pathogenic and opportunistic microorganisms. The aim of the study is to compare the antimicrobial activity of microorganisms from commercial starters, medicinal preparations, and newly isolated strains. It is important to evaluate two alternative methods for determining antimicrobial activity in terms of their interchangeability. Methods: A total of 11 microorganisms and consortia from various sources were studied, including five newly isolated strains. Their antagonistic activity against 8 strains of pathogenic and opportunistic microorganisms was evaluated by two in vitro methods: agar diffusion and co-cultivation. Their interchangeability was assessed using the linear Pearson correlation coefficient. Results: The 12th hour of cultivation, corresponding to the maximum specific growth rate of the studied newly isolated strains and consortia were determined and used to take a supernatant sample for co-cultivation with test pathogens. Of the studied cultures, lactobacilli and pediococci showed the greatest antagonistic activity against the tested pathogens, whileStaphylococcus spp. showed minimal activity. Conclusions: The highest inhibition index was observed in consortia containingLactobacillus andPediococcus. The antagonistic activity of the newly isolated strains is lower than that of meat starter cultures and medicinal products. The evaluation of the comparability of analytical methods for determining antimicrobial activity demonstrates a high positive correlation of the results, but requires further research to resolve the issue of their interchangeability.

Aim: Mango kernel has potential as an alternative flour source to enhance the nutritional value of flatbreads, providing a cost-effective means of promoting healthier foods. This study aimed to determine the effects of mango kernel flour (MKF) incorporation on the physicochemical and sensory properties of balady flatbread. Methods: Balady flatbreads were prepared with different substitution levels of MKF (0%, 25%, 50%, 75%, and 100%). The samples were analyzed for proximate composition, mineral content, color attributes, texture profile, specific volume, microstructure (via scanning electron microscopy), and sensory characteristics. Results: Chemical analysis revealed that MKF substitution significantly increased fat (3.74–13.35%), ash (1.51–2.13%), crude fiber (0.32–2.93%), and energy (266.65–328.78 kcal/g) contents, while protein content remained unaffected. In contrast, moisture (36.34–29.37%) and carbohydrate (54.75–47.98%) contents decreased significantly. Increasing MKF levels also elevated potassium, iron, and magnesium contents. The specific volume decreased (3.48–0.70 mL/g), and texture hardness increased markedly (184.67–9,373.42 g). Scanning electron microscopy showed a more compact structure (pore size reduced from 69.07 to 42.30 μm) with darker and less yellow coloration as MKF substitution increased. Sensory evaluation by 50 panelists indicated that the control sample (100% wheat flour) received significantly higher scores for all evaluated attributes. Conclusions: Increasing levels of MKF incorporation enhanced fat, fiber, ash, and mineral contents but reduced loaf volume, increased hardness, decreased pore size, and lowered sensory acceptability. Among the formulations tested, flatbread containing 25% MKF (FB2) was identified as the optimal formulation, offering improved nutritional properties with acceptable sensory quality. These findings highlight the potential application of MKF as a sustainable, value-added ingredient for developing nutrient-enriched flatbreads and other bakery products, contributing to food waste reduction and functional food innovation.

Aim: Malabar chestnut seed from Nigeria is an underutilized seed in Africa that possesses different nutritional, functional, and medicinal characteristics. Nevertheless, there is no quality information on the antioxidant properties of the embryo, the whole seed, and the seed coat of thePachiraglabra. This research investigated the nutritional composition and antioxidant properties of the Malabar chestnut embryo (MCE), whole Malabar chestnut (WMC), and Malabar chestnut seed coat (MCSC). Methods: The nuts were sorted, and the seed coat was separated from the embryo. This was processed to get the WMC, MCE, and MCSC flours, and they were analyzed for proximate composition, minerals, amino acid profiles, antinutrients, and antioxidant properties. Results: The proximate composition (g/100 g) showed high protein and fat content, total ash (2.50–3.50), crude fiber (2.04–11.43), moisture (3.62–7.93), and carbohydrate (13.29–37.92). The results also showed higher deposition of minerals in the seed coat, with phosphorus (2.82–5.26) and potassium (2.77–4.90) being the most abundant. This indicates that the seed can be used as a supplement for these nutrients. Low lead content was recorded in all samples. The antinutritional compositions were relatively lower in the embryo compared to the seed coat and whole seed. Furthermore, the high ratio of essential amino acids to non-essential amino acids (0.63–0.87), particularly in MCE, positions the seed as a potential high-quality protein source. The antioxidant properties demonstrated a high scavenging power, with a viable level of total phenol (198.65–330.41) mg GAE/g, total flavonoid (30.74–86.49) mg QE/g, as well as ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) and DPPH (2,2-diphenyl-1-picrylhydrazyl). Conclusions: The seed coat and the embryo of the Malabar chestnut showed superior nutritional composition and antioxidant properties; therefore, they can be used for medicinal purposes and as an antioxidant in the management of chronic diet-based diseases.

Pearl millet (Pennisetumglaucum) is known for its agronomic, economic, and nutritional functionalities coupled with its important position as a “Smart food” in the food ecosystem. However, among agronomic products, pearl millet is now considered an “orphan crop” due to its neglect. As a result, numerous scientific methods have been investigated to clarify the antinutritional factors that prevent the bioaccessibility of minerals in pearl millet. To meet the biological needs of consumers, this review examines the various sustainable food processing techniques employed to enhance the mineral bioaccessibility of pearl millet. Additionally, the benefits of pearl millet for health are mentioned. The application of the INFOGEST digestion model as a method for comprehending mineral bioaccessibility in vitro is presented. Some well-known millet food products are reportedly being adopted to encourage and prevent the underutilization of pearl millet. In summary, the results offer optimization strategies to reduce the bioaccessibility issues associated with pearl millet minerals for human nutrition, hidden hunger, and public health mineral deficiency interventions.

Aim: This study aimed to assess the knowledge, attitudes, and practices (KAP) of butchers and beef handlers in Bangladesh, and to examine factors associated with their food safety knowledge. Methods: A two-stage stratified random sample of 160 respondents was drawn from 16 districts between January 2023 and December 2024. Data were collected using a structured KAP questionnaire. Scores were categorized into low, medium, and high knowledge groups. Descriptive statistics, chi-square (χ²) tests, and a partial proportional odds model (PPOM) were applied. Results: Findings showed high awareness of the importance of hygiene and willingness to adopt training (> 90%), yet actual practices were poor. Only 8.8% of butchers performed post-mortem examinations, 2.5% had chilling facilities, and<1% reported using modern processing technology. Knowledge of GAP, GMP, HACCP, relevant regulations, and withdrawal periods was limited. In the PPOM analysis, higher profit per kilogram of beef (OR=1.14; 95% CI: 1.04–1.25;p=0.004) and average practice level (OR=3.26; 95% CI: 1.02–10.45;p=0.047) were significantly associated with higher food safety knowledge. Demographic variables were not significant predictors. Conclusions: The results highlight substantial gaps between attitudes and actual practices in beef handling. Targeted training, infrastructure support, and regulatory enforcement are recommended to strengthen meat safety in Bangladesh.

Betacyanins are bioactive compounds found in Caryophyllales, including red beetroots (Betavulgaris), amaranths (Amaranthus sp.), and red dragon fruits (Hylocereuspolyrhizus). Their biosynthesis requires several enzymes, including tyrosinase, 4,5-DOPA-extradiol-dioxygenase (DOD), and 5-O-glucosyl transferase (5GT). Environmentally friendly extraction techniques, such as ultrasound-assisted, microwave-assisted, supercritical fluid, and pulsed electric field extraction, improve the recovery of betacyanins from natural resources. Betacyanins have commercial value as food coloring agents, for smart food packaging, and in the nutraceutical, pharmaceutical, and cosmetic industries. Industrial application is expanding as more innovative methods are discovered. Several factors affect the absorption of betacyanins, including gastrointestinal degradation, the nature of the ingested betacyanins, and the food matrix. Betanin, the main betacyanin, is excreted through urine when given intravenously. However, orally administered betanin showed limited urinary excretion, suggesting extensive modification or digestion in the gastrointestinal tract. Biologically, betacyanins are shown to have antioxidant, anti-inflammatory, antidiabetic, hypolipidemic, gut-microbiome-modulatory, antiproliferative, and antimicrobial properties. Recent molecular docking developments showed this compound group’s potential in modulating key target enzymes and proteins.

Aim: Bangladesh produces a huge number of pineapples in the hilly areas with its medium-high land. The country has several pineapple jam and jelly processing industries. But after processing into jelly, the pomace is dumped here and there, which creates environmental pollution. Thus, the objective of the study was to utilize the pineapple pomace for processing into pomace balls as laddus with its better shelf life and quality studies. Methods: The pineapple pomaces were treated with different proportions of potassium metabisulfite (KMS) and potassium sorbate (KS). Then the prepared laddus were packed into polyethylene terephthalate (PET) boxes and kept at room temperature for further studies. Results: The laddus treated with preservatives had higher total soluble solids, energy value, crude fiber, crude protein, vitamin C, β-carotene, and total sugars. Both laddus showed a trend of decreasing water activity. After 60 days of storage, tests for microbes and mycotoxins showed that the treated laddus were free of both, while the control sample showed some microbial activity. The developed pomace balls (T₂, T₃, and T₄) also had acceptable levels of preservatives, KMS, and KS, both alone and in combination (KMS + KS). The levels were 71.28 ppm, 78.01 ppm, and 110.31 ppm, respectively. T₄ laddus were the best of the formulations when it was evaluated for its color, texture, and low water activity. The cost-benefit ratio was evaluated considering the inputs required and the benefits of the product. Conclusions: The preservative-treated laddus could be stored for more than 60 days, whereas the control laddus could only be stored for 30 days. The cost-benefit ratio for the laddus was 1:1.33. The agro-food processing industries and small-scale pineapple processors could apply this technology for producing and marketing the pomace ball with a shelf life of up to 60 days.

Across all regions, in light of climate change and other global crises, accelerating the food systems transformation necessitates numerous adjustments at all levels. Insect culturing has drawn attention for its potential economic benefits and offers one of the viable approaches to overcome the challenges of global food insecurity and the requirement for medicines. Millions of people around the world depend on insects as an alternate food source. The aim of the current work was to explore the new source of functional food for global food insecurity and applications of bioactive compounds present in insects and their product in the food and pharmaceutical industry. Farmers, producers of insect products, researchers, and policymakers can all benefit from the insights of this work. Insects are not only a source of animal and human food, but they also have nutritional properties due to the presence of high concentrations of bioactive compounds like phenolics, terpenoids, alcohols, and their derivatives. These contain natural bioactive compounds that may be used as a source of therapeutics against major diseases like cancer, Parkinson’s disease, anti-HIV, gastric ulcer, Alzheimer’s disease, as well as other acute and chronic non-communicable diseases. Insects and their products, such as honey, royal jelly, and bee venom, have become known for their healing and nutritional value. Hence, insect farming serves as a high-efficiency and low-footprint solution for global food security, acting as entomoceuticals, offering a most prominent source of bioactive compounds for advanced therapeutic applications.

Aim: Croton thorelii Gagnep. is a lesser-known plant with ethnobotanical relevance. This study investigates the essential oil extracted from its leaves for potential use in natural preservatives and functional foods. Although traditionally used in folk medicine, information on its chemical composition and biological properties remains limited. Methods: Essential oil was obtained by hydrodistillation using a Clevenger-type apparatus from fresh leaves collected in Central Vietnam. Chemical composition was determined by gas chromatography-mass spectrometry. Biological activities were assessed through cytotoxicity (SRB assay on SK-LU-1 and HepG2 cells), antioxidant assays (DPPH and ABTS), and anti-inflammatory testing (nitric oxide inhibition in LPS-stimulated RAW 264.7 macrophages). All tests were performed in triplicate. Results: A total of 59 compounds were identified, accounting for 99.5% of the oil. Major groups included sesquiterpene hydrocarbons (44.5%), oxygenated monoterpenes (41.1%), and oxygenated sesquiterpenes (9.4%). The principal components were β-selinene (22.0%), 1,8-cineole (20.7%), linalool (11.2%), and (E)-caryophyllene (9.5%). The essential oil showed strong cytotoxicity with IC₅₀ values of 54.52 ± 1.40 µg/mL (SK-LU-1) and 48.29 ± 2.09 µg/mL (HepG2), and over 90% inhibition at 100 µg/mL. Antioxidant activity was weak, with IC₅₀ values above 500 µg/mL in the DPPH assay and 453.85 ± 15.87 µg/mL in the ABTS assay. In macrophages, nitric oxide inhibition exceeded 61% at 100 µg/mL, though cell viability was reduced to 57.91 ± 2.98%. Conclusions: Essential oil fromC. thorelii displays promising cytotoxic and anti-inflammatory activities for potential use in functional foods, but further studies are needed to address safety and optimize application.

Aim: This study aimed to compare the antioxidant and anti-inflammatory properties ofSparassiscrispa (S.crispa) extracts prepared using different extraction methods and to evaluate how extraction conditions influence bioactive component profiles and biological activities. Methods: S.crispa was extracted using hot water (SC-HWE), high-temperature and high-pressure water (SC-HPWE), and 70% ethanol (SC-EE). Total polyphenol and flavonoid contents, β-glucan content, and antioxidant activities [2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), ferric reducing antioxidant power (FRAP), superoxide dismutase (SOD)-like activity, and catalase-related activity] were evaluated. Anti-inflammatory effects were assessed in lipopolysaccharide (LPS)-stimulated RAW 264.7 (murine macrophage cell line) macrophages by measuring cell viability, nitric oxide (NO) production, and pro-inflammatory cytokine [interleukin (IL)-1β, IL-6, and tumor necrosis factor alpha (TNF-α)] production using enzyme-linked immunosorbent assay (ELISA). Cytokine levels were expressed as a percentage of the LPS-treated control. Results: Extraction methods significantly affected the composition and bioactivities ofS.crispa extracts. SC-EE exhibited the highest total polyphenol and flavonoid contents and showed higher DPPH radical scavenging activity and NO inhibitory effects. SC-HPWE contained the highest β-glucan content and demonstrated superior FRAP values along with notable NO inhibitory activity. All extracts reduced LPS-induced IL-1β, IL-6, and TNF-α production; IL-1β showed greater responsiveness to extract treatment, whereas TNF-α exhibited relatively modest changes. At higher concentrations, the suppressive effect on cytokine production was attenuated, indicating a modulatory rather than a strictly monotonic response. Under the present experimental conditions, quercetin showed a limited reduction in cytokine production. Conclusions: These results demonstrate thatS.crispa extracts exhibit extraction method-dependent antioxidant and anti-inflammatory activities. The observed effects may reflect the combined contributions of phenolic compounds and β-glucan rather than a single bioactive component.S.crispa extracts may serve as promising natural materials for functional applications related to oxidative stress and inflammation regulation.

Aim: This study aimed to develop a corn-based instant cereal enriched with chickpea and carrot using drum drying, and to evaluate the effects of formulation on nutritional composition, functional properties, colour characteristics, sensory acceptability, and short-term storage stability. Methods: Five formulations were prepared by varying chickpea (0–40%) and carrot (0–40%) proportions. Proximate composition, total dietary fibre (TDF), antioxidant activity (DPPH assay), colour parameters, sensory acceptability (9-point hedonic scale,n=50), and water activity (a_w) during 28 days of storage were analyzed. Results: Moisture content ranged from 6.32 ± 0.11% to 10.42 ± 0.20%, while protein content increased significantly from 0.63 ± 0.08% (control) to 18.66 ± 0.36% with 40% chickpea incorporation. TDF ranged from 19.81 ± 0.41% to 26.66 ± 0.71%. DPPH radical scavenging activity increased with extract concentration (10–50 mg/mL), with the 40% chickpea formulation exhibiting higher inhibition (70.61 ± 3.50%–83.14 ± 0.23%) compared to the control (64.17 ± 0.14%–82.64 ± 0.16%). Sensory overall acceptability scores (9-point hedonic scale,n=50) ranged from 4.62 ± 2.16 to 5.92 ± 1.81, with the highest score observed in the 40% chickpea formulation. a_w remained low (0.602–0.614) during 28 days of storage, indicating favourable stability. Conclusions: Chickpea fortification significantly enhanced protein, dietary fibre, antioxidant capacity, and sensory acceptability of corn-based instant cereal without compromising storage stability, supporting its potential as a functional food product.

Aim: This study aimed to analyze the non-volatile chemical components in wildOphiocordycepssinensis (O.sinensis) from four distinct production areas in Xizang, and its fermented mycelia, with the goal of chemically evaluating the feasibility of substituting the wild samples with their mycelial preparation, and providing references for their application in daily life. Methods: An untargeted metabolomics approach using ultra-performance liquid chromatography quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS) was employed for comprehensive analysis. Results: A total of 89 non-volatile components were identified, mainly covering short peptides, nucleotides/derivatives, glycerophospholipids, glycosides, and amino acids. Multivariate statistical analysis revealed significant regional variation in the content of key metabolites, particularly the short peptide profile. Di- and tri-peptides were confirmed as the dominant bioactive constituents and chemometric markers distinguishing geographical origins. Compared to the wild samples, the fermented mycelia exhibited a statistically significant reduction in both the diversity and relative abundance of these signature short peptides. Conclusions: WildO.sinensis and its fermented mycelia both contain bioactive compounds, with the latter sometimes surpassing the wild samples in specific components. However, the fermented version doesn’t match the natural samples’ synergistic effects. The wild sample’s efficacy is heavily influenced by its environment and growth conditions. This study provides a basis for using wildO.sinensis or its mycelial products in daily diets or disease prevention.

Aim: To establish a quantified, practical shelf-life extension protocol for boneless chicken claw (a high-collagen poultry snack for which preservation data are scarce) by combining ozone-water sterilisation with a compound preservative system and predicting shelf life through accelerated shelf-life testing (ASLT). Methods: Initial ozone-water treatment: 4 mg L^–1, 15 min to reduce indigenous microflora. Preservative optimisation: single-factor and orthogonal experiments against a defined mixed spoilage consortium. Kinetic measurements: quality changes monitored at 27°C and 37°C. Shelf-life extrapolation: ASLT-Q₁₀ models used to predict shelf life at 4°C, 25°C, and 30°C. Results: Ozone alone achieved 87.63% reduction in initial microbial counts and significantly delayed the total volatile basic nitrogen (TVB-N) accumulation and sensory deterioration. Optimum preservative blend (0.20 g kg^–1 sodium dehydroacetate, 0.60 g kg^–1 sodium diacetate, 0.03 g kg^–1 sodium nitrite) inhibited the spoilage cocktail by 99.72% (p<0.05). ASLT-derived shelf lives: 36 d at 27°C and 24 d at 37°C; Q₁₀ extrapolation gave 91 d at 4°C, 39 d at 25°C, and 31 d at 30°C. Conclusions: The combined ozone-compound preservative strategy effectively controls spoilage flora and quality deterioration in boneless chicken claw, providing a practical and quantified shelf-life extension tool for the high-collagen poultry-snack sector.

Aim: This study aimed to evaluate the potential of a lactic acid (LA) bacteria (LAB) co-culture during solid-state fermentation (SSF) of yellow peas and soybeans, with an emphasis on the production of health-promoting metabolites from legumes. Methods: A synergistic probiotic consortium comprisingL.acidophilus,L.plantarum, andL.rhamnosus was employed for SSF across 11 different legume substrates at three legume-to-water ratios over 48 h to identify optimal fermentation conditions. Based on microbial growth outcomes, yellow peas and soybeans were selected for further SSF studies at an optimized substrate-to-water ratio (1:3). Fermentation performance was assessed by monitoring microbial growth, pH changes, production of LA, short-chain fatty acids, B-vitamins, and antimicrobial activity. Data were statistically analysed using two-way ANOVA. Structural modifications of fermented substrates and bacterial colonization were examined using scanning electron microscopy (SEM). Results: SSF exhibited distinct substrate-specific biochemical patterns. Yellow peas supported rapid LAB proliferation (16.04 log₁₀ CFU/g) and pronounced acidification (pH 7.33→4.66), reflecting their high fermentable carbohydrate content. In contrast, soybean yielded higher LA production (7.28 g/L) despite lower viable counts, indicating enhanced per-cell metabolic activity. Short-chain fatty acid synthesis was also influenced by substrate composition and pH, with soybean showing maximum accumulation of acetic acid (11.73 g/L) and propionic acid (15.95 g/L). Butyric acid was detected at lower levels in both substrates. B-vitamin biosynthesis was also substrate-dependent: yellow peas produced higher levels of vitamin B₂ (7.097 µg/mL) and B₉ (3.69 µg/mL), whereas soybeans favoured vitamin B₁₂ synthesis (2.187 µg/mL). Fermented extracts exhibited strong antimicrobial activity againstEscherichiacoli,Salmonellatyphi, andStaphylococcusaureus, with inhibition zones reaching up to 28, 26, and 18.6 mm, respectively. SEM analysis revealed matrix erosion and aggregation of LAB colonization. Conclusions: SSF is an efficient and sustainable strategy for producing multifunctional probiotic-enriched fermented legumes with enhanced nutritional and antimicrobial properties.

Aim: Organophosphorus pesticides (OPPs) have massively polluted ecosystems worldwide. Bioremediation by lactic acid bacteria (LAB) has been demonstrated to be an effective method to degrade them. This study aimed to evaluate the degradation capacity of four LAB strains on OPPs, using chlorpyrifos (CF) as the target pesticide. In addition, the interaction mechanism between CF and phosphatase enzyme was approached. Methods: The degradation of CF by LAB strains was assessed over 24 h, and the remaining CF, along with its degradation products, were detected by gas chromatography-mass spectrometry (GC-MS). Molecular docking analysis was performed to determine the binding affinity between CF and phosphatase and to visualize the interaction within the binding pocket. Results: The biodegradation of CF byL.mesenteroides,L.paramesenteroides,P.pentosaceus, andL.fermentum followed first-order kinetics, with degradation rate constants of 0.1318, 0.0279, 0.0241, and 0.0178 h^–1, respectively. In accordance with the higherk value,L.mesenteroides isolated from vegetables exhibited the highest CF degradation rate (97%). Supporting this observation, CF showed significant binding affinity toward phosphatase fromL.mesenteroides, with free energy values ranging from –5.79 to –5.77 kcal mol^–1. Conclusions: A positive correlation (P<0.05) was observed betweenL.mesenteroides degradation behavior, phosphatase activity, and the degradation rate constant, indicating a metabolism better adapted to OPP stress conditions. The active site of the phosphatase, containing the Gly127-Glu128-Ser129-Ser130-Gly131 motif, was identified in pocket 1, suggesting that catalysis likely occurs at this site.

Edible canna is the common name given toCannaindica L., also known asCannaedulis Ker Gawl. This Andean crop has been gaining attention due to some characteristics of its rhizome starch that distinguish it from those found in other roots and tubers. Canna starch is currently used in some regions of Latin America for producing traditional baked products and desserts. In Asian countries such as China and Vietnam, it is industrially produced mainly for the elaboration of starch noodles. This review summarizes the up-to-date knowledge about edible canna as a starch source for the food industry. The composition, granule morphology, and molecular structure of canna starch are described and related to the functional properties displayed as a food ingredient. The thermal and pasting properties, gel stability, digestibility, and susceptibility to acid hydrolysis are also addressed, as well as recent reports on physical and chemical modifications to expand its applications in the food industry.

Aim: The rising consumption of convenience foods has increased demand for nutritionally balanced snacks such as granola bars. Traditional formulations rely on sugar as a binder, which may raise health concerns. This study investigates the use of fructo-oligosaccharides (FOS), a low-calorie prebiotic sweetener, as a substitute for glucose syrup to enhance the nutritional quality of granola bars. Methods: Five granola bars with different formulations were prepared by replacing sugar with FOS at varying substitution levels (0%, 25%, 50%, 75%, and 100%). The bars were evaluated for proximate composition, physicochemical properties (colour, pH, water activity, and texture), and sensory attributes. Results: Increasing FOS levels significantly increased moisture and fiber content, while moderately reducing sugar, fat, and energy values. Higher FOS incorporation also slightly increased pH, reduced water activity, and produced lighter and less yellow bars. Sensory evaluation indicated that all formulations were acceptable, with the 75% FOS formulation receiving the highest preference scores. Conclusions: The results from this study suggest that FOS syrup is an effective alternative to glucose syrup in granola bars, enhancing nutritional value without compromising sensory quality. Partial substitution (up to 75%) optimizes consumer acceptability while providing a functional, low-calorie, and fiber-enriched snack option.

Chamomile (Matricariarecutita) is an edible flowering herb widely valued for its medicinal, aromatic, and technological attributes, making it an important raw material in contemporary food applications. This review evaluates the chemical profile, bioactivity, and functional health potential of chamomile extract based on current scientific evidence. The extract contains diverse bioactive constituents, particularly flavonoids, terpenoids, and phenolic compounds, which are responsible for its strong antioxidant, antimicrobial, and anti-inflammatory properties. Owing to these characteristics and its pleasant sensory profile, chamomile extract has been incorporated into various functional foods, especially fermented and probiotic products such as herbal beverages and chamomile-enriched yogurt. Experimental findings frominvitro andinvivo studies indicate that chamomile may suppress cancer cell growth, reduce anxiety symptoms, promote gastrointestinal health, support cardiovascular function, and modulate immune responses. Beyond its therapeutic relevance, chamomile extract also serves as a natural substitute for synthetic preservatives and additives, aligning with increasing consumer demand for clean-label and plant-based ingredients. Its multifunctional properties contribute to improved food stability, safety, and shelf life while enhancing nutritional value. In addition, chamomile imparts a characteristic floral aroma, mild taste, and appealing color, which further support consumer acceptance. Collectively, chamomile extract demonstrates substantial promise as a natural functional ingredient, nutraceutical component, and bio-preservative for the development of health-oriented and technologically advanced food products, highlighting its expanding role in human nutrition and future food innovation.

Aim: The common bean (Phaseolusvulgaris L.) is a vital source of protein, dietary fiber, minerals, and bioactive compounds in rural and low-income populations. The objective of this study was to evaluate the proximate composition, antinutritional factors, and cooking quality of four black bean varieties (Jamapa, Grijalva, Tacaná, and INIFAP) grown in stony soils of Southeastern Mexico. Methods: Moisture, crude protein, crude fat, ash, crude fiber, and total carbohydrates were determined. The antinutritional factors assessed included cyanogenic glycosides, tannins, trypsin inhibitors, and phytates. Cooking quality was evaluated via cooking time and cooked grain hardness. All determinations were made in triplicate, and statistical differences among varieties were evaluated by one-way ANOVA with Tukey’s honestly significant difference (HSD) post-hoc test (p<0.05). Results: Significant differences were found between varieties (p<0.05), with Jamapa and Grijalva standing out for their higher protein content (~27.5%) and, along INIFAP, for their low trypsin inhibitor content (~4 ITU/mg), while their phytate levels ranged between 46 and 65 mg/g. All antinutritional factors were found within acceptable ranges for human consumption. Regarding technological properties, the Tacaná variety exhibited the shortest cooking time (25.3 min) and cooked grain hardness (1.86 N), making it an attractive option for consumers and the food industry. Conclusions: The evaluated bean varieties showed favorable nutritional profiles, low antinutrient concentrations, and superior cooking performance, rendering them suitable for human consumption. Their successful adaptation to stony-soil conditions underscores their potential to enhance agricultural and nutritional resilience in marginal environments.

Aim: This study evaluated the comparative effects of commonly consumed artificial and natural sweeteners on cognitive function, neurotransmitter-related enzyme activities, and oxidative stress status in the brains of Wistar rats to elucidate their potential neurotoxic or neuroprotective properties under sub-chronic dietary exposure. Methods: Seventy-two male Wistar rats were randomly assigned to twelve groups and fed composite biscuits formulated with sucrose (15% and 30%), aspartame (3.5% and 7.0%), date sugar (10% and 20%), erythritol (15% and 30%), or stevia (2.5% and 5.0%) for 21 days. Control groups received either a basal diet or plain wheat biscuits. Spatial working memory was assessed using the Y-Maze spontaneous alternation test. Hippocampal tissue was harvested to determine monoamine oxidase (MAO), acetylcholinesterase (AChE), and butyrylcholinesterase (BChE) activities, lipid peroxidation (TBARS, thiobarbituric acid-reactive substances), reactive oxygen species (ROS) production, and antioxidant enzyme activities (superoxide dismutase, catalase, glutathione-S-transferase (GST), and glutathione peroxidase). Results: Sucrose (15% and 30%) and aspartame (3.5% and 7.0%) significantly reduced spontaneous alternation performance, indicating impaired working memory. Both sucrose and aspartame dosages markedly elevated MAO, AChE, and BChE activities, increased TBARS and ROS levels, and suppressed antioxidant enzyme activities in the hippocampus. In contrast, diets containing date sugar and erythritol preserved cognitive performance and maintained neurochemical and redox homeostasis. Notably, stevia (5.0%) significantly reduced MAO and AChE activities, attenuated oxidative stress markers, and enhanced endogenous antioxidant defenses. Conclusions: Sub-chronic consumption of sucrose and aspartame induces hippocampal neurotransmitter dysregulation and oxidative stress, contributing to cognitive impairment, whereas natural sweeteners, particularly stevia and date sugar, exhibit neuroprotective effects. These findings support the preferential use of natural sweeteners as safer dietary alternatives for maintaining cognitive and neurochemical health.

Aim: Enteral nutrition (EN) improves patient health. However, the use of fresh produce may increase the risk of parasitic contamination. Recovery of parasites from enteral formulations is challenging and no studies have yet addressed this issue. The primary goal of this study was to standardize methodologies for detecting helminth eggs in different enteral formulations prepared with fresh produce, aiming to establish a reproducible protocol for food safety assessments. Methods: Two homemade enteral preparations (HEP) with mixed raw fresh fruits or vegetables were produced and artificially contaminated with two doses ofAscarissuum eggs (1=207 and 2=76 eggs). HEP 1 contained cabbage, orange juice, lettuce, watercress, and filtered water, while HEP 2 consisted of strawberries and filtered water. To estimate the egg recovery rate, four protocols per preparation/dose were analyzed in triplicate (48 trials total). The following variables were evaluated: homogenization (manual or using a magnetic stirrer) and dispersion solution (1 M glycine, pH 5.5 or 0.1% Alconox^®). All protocols shared the following steps: sedimentation, centrifugation, and total sediment analysis. Results: The highest recovery efficiency for HEP 1 was achieved with Protocol 2 (glycine + magnetic stirrer), with averages of 66% (Dose 1) and 55% (Dose 2). For HEP 2, Protocol 4 (Alconox^® + magnetic stirrer) performed best, yielding 66% (Dose 1) and 52% (Dose 2). Viable eggs ofToxocara sp., and hookworm were naturally detected in HEP 1 and 2, respectively. Conclusions: This is the first study to standardize and measure the detection sensitivity of a methodology for detecting parasites in enteral formulations. Since most patients receiving these types of food require intensive care, strict quality control is essential, including evaluation of the parasitological quality of EN to avoid exacerbating their already compromised health.

Aim: This study aimed to evaluate the effects of essential oil nanoemulsion-enriched diets on feed acceptability, growth performance, proximate composition, and digestive gland histology of farmedCornuaspersummaximum. Methods: A total of 2,000 juvenile snails were divided into four dietary treatments for a two-month feeding experiment. The control group received a commercial poultry feed, while the experimental groups were fed the same diet supplemented with an essential oil nanoemulsion at concentrations of 1 mL/kg (T1), 3 mL/kg (T2), and 5 mL/kg (T3). Eight samplings were conducted to measure snail diameter, weight, mortality, and feed residues. At the end of the experiment, fillet proximate composition and histopathological alterations of the digestive gland tissue were evaluated. Results: A tendency toward increased snail weight was observed across all treatments. Diet enrichment led to significantly higher fillet protein content across all treatment groups (T1, T2, and T3) compared to the control, while lipid content was highest in T1. Histopathological examination revealed enlargement of hepatic ducts in T1, apoptosis of digestive cells in T2, and necrosis of digestive and calcium cells along with thinned epithelium lining in T3. Conclusions: Dietary supplementation with essential oil nanoemulsion did not negatively affect snail growth and resulted in heavier snails with increased fillet protein content. However, histopathological evidence of toxicity rendered higher supplementation levels (T2 and T3) unsuitable. Enrichment at 1 mL/kg appears to be suitable for use in commercial snail farming.

Aim: The study aimed to develop feta-type cheese from camel milk and evaluate its physicochemical properties and sensory acceptability. Methods: Milk samples were obtained from dromedary camels (Camelus dromedarius) kept at the Tsabong Ecotourism Camel Park in Botswana. Feta-type cheese was developed using WhiteDaily 41 culture, which contains mesophilic and thermophilic lactic acid bacteria, and camel chymosin (CHY-MAX M1000). Standard procedures were used to assess physicochemical characteristics and sensory-based consumer acceptability. Cow-milk feta cheese produced using the same procedure served as the control. Mann–Whitney test was used to compare quality parameters of the camel- and cow-milk cheeses. Results: The results showed that producing feta-type cheese from camel milk was more difficult than from cow milk, and the yield from camel milk was slightly lower. Except for ash and fat content, no significant differences (p > 0.05) were found between the two cheese types. Cow-milk feta had significantly higher ash and fat levels (p<0.05) than camel-milk feta. Overall, camel-milk feta displayed physicochemical characteristics comparable to those of cow-milk feta. The sensory acceptability test revealed that aroma, texture, taste, and overall acceptability scores were significantly higher (p<0.05) for cow-milk feta than for camel-milk feta. However, colour did not differ significantly (p > 0.05) between the two cheeses. Conclusions: The findings show that making feta-type cheese from camel milk is possible, provided that manufacturing protocols are modified and processing parameters optimized. It is essential to improve the organoleptic properties of camel-milk feta cheese. Future research should consider the use of natural additives such as spices or condiments to improve flavour, aroma, texture, antioxidant and antimicrobial properties, and shelf life of the cheese.

Aim: This study aimed to determine the best formulation of gluten-free biscuits made from red rice and cassava composite flour and to evaluate their physicochemical properties, shelf life, and consumer acceptability. Methods: Five biscuit formulations (F1: 100:0, F2: 75:25, F3: 50:50, F4: 25:75, F5: 0:100; red rice flour:cassava flour) were prepared. Sensory evaluation using a nine-point hedonic scale identified the optimal formulation. The selected biscuit was further analyzed for proximate composition, dietary fiber, total energy, and physical properties (hardness, color, spread ratio, and bulk density). Shelf life was monitored over eight weeks through microbiological counts, water activity, and texture changes. Consumer acceptance was assessed via a market survey. Results: F3 (50:50) achieved the highest scores for color, aroma, taste, crispiness, and overall acceptance. It contained lower moisture (2.87%) and protein (5.45%) but higher ash (0.81%), carbohydrate (72.46%), dietary fiber (3.57%), and energy (474.03 kcal/100 g) than the control (p<0.05). Fat and crude fiber contents did not differ significantly among the formulations (p > 0.05). F3 showed lower hardness, darker color, higher spread ratio, and greater bulk density. Microbial counts remained at<10 CFU g⁻¹ and water activity ≤ 0.65 during storage, while hardness gradually decreased. Over 70% of consumers rated the product as highly acceptable. Conclusions: A 50:50 red rice-cassava formulation produced gluten-free biscuits with favorable nutritional, physical, and sensory qualities and good storage stability, indicating strong potential as a functional snack product.

Aim: This study aimed to investigate how the presence or absence of disulfide bonds affects the antimicrobial activity and thermal stability of pediocin PA-1. Methods: To achieve this, the native pediocin peptide and a Cys → Ser mutant lacking the disulfide bridge were evaluated using both in vitro assays and molecular dynamics simulations. Antimicrobial activities of pediocin PA-1 and the mutant peptide were tested at varying temperatures (25–100°C) against selected indicator microorganisms. In parallel, molecular dynamics simulations were performed for both peptides, and RMSD, RMSF, and DSSP analyses were conducted to evaluate structural stability and secondary structure profiles. Results: The Cys → Ser mutant peptide exhibited a substantial loss of antimicrobial activity, especially at elevated temperatures, demonstrating the necessity of the disulfide bridge for functional stability. In contrast, pediocin PA-1 retained approximately 96% of its activity even after exposure to 100°C. In silico analyses revealed that while the mutant partially preserved α-helix and β-sheet elements, it displayed pronounced disruption in its three-dimensional conformation. Conclusions: The results highlight the critical structural role of Cys residues and disulfide bonds in ensuring both antimicrobial functionality and thermal resilience of pediocin PA-1. These findings provide valuable insights for the rational design of thermally stable antimicrobial peptides for food industry applications.

The growing awareness of gluten-related health issues, such as celiac disease, non-celiac gluten sensitivity, and wheat allergies, has led to an increased demand for gluten-free (GF) bread. Producing GF bread, however, presents significant challenges due to the absence of gluten, which plays a crucial role in the texture and structure of traditional bread. Recent research efforts have been directed towards addressing these challenges through the use of alternative ingredients, the adoption of novel processing techniques, and the implementation of quality improvement strategies. This review critically examines the current state of GF bread production, focusing on the difficulties in replicating the properties of conventional bread and exploring various approaches to enhance product quality, including sourdough technology, alternative polymer networks such as arabinoxylans (AXs), enzyme technology, and high hydrostatic pressure (HHP). Key issues include the use of alternative flours, starches, hydrocolloids, enzyme applications, fermentation processes, non-conventional baking and packaging technologies, with particular attention to their impact on sensory and nutritional attributes. The findings suggest that while progress has been made, ongoing research is essential to meet consumer expectations for high-quality GF bread.

This study aimed to characterize and quantify essential and potentially toxic elements in commonly consumed spices in order to evaluate their nutritional value and assess possible food-safety risks related to metal contamination. Four spices: fenugreek (Trigonellafoenum-graecum), black pepper (Pipernigrum), turmeric (Curcumalonga), and ginger (Zingiberofficinale) were collected from a supermarket in Mehdia (Kenitra, Morocco). Samples were homogenized, sieved (< 250 μm), and digested using a nitric/perchloric acid mixture (3:1, v/v) following AOAC Method 999.10. Sixteen elements were determined using high-resolution inductively coupled plasma mass spectrometry (ICP-MS). Quality assurance was ensured through the use of blanks, duplicate analyses, and certified reference material (NIST SRM 1573a). The results revealed significant elemental variability among the spices: ginger showed the highest sodium and manganese levels, turmeric was rich in potassium and magnesium, black pepper exhibited elevated calcium, and fenugreek contained high phosphorus concentrations. Lead was detected in all samples (3.60–15.90 μg/kg), remaining below Codex Alimentarius limits. Overall, the findings demonstrate the reliability of ICP-MS for ultra-trace elemental analysis in spices and confirm their dual nutritional and toxicological relevance. Although toxic metal levels were within regulatory limits, continuous monitoring and strengthened safety controls are recommended to minimize potential health risks.

Foodborne pathogen outbreaks impose a substantial and escalating burden on global public health, food systems, and economies, with the World Health Organization estimating over 600 million illness episodes and 420,000 deaths annually. Effective outbreak investigation requires harmonizing microbiological detection, molecular source tracing, and quantitative risk assessment within a single, coherent analytical architecture—a capacity that current fragmented approaches consistently fail to deliver. This review presents a novel, food-system-centered integrated framework for foodborne pathogen outbreak investigation that, for the first time, explicitly unifies conventional microbiology, molecular and whole-genome sequencing (WGS)-based typing, foodomics (metagenomics, proteomics, metabolomics), artificial intelligence and machine learning (AI/ML)-driven source prediction, geographic information systems (GIS)-based spatial epidemiology, and iterative quantitative microbial risk assessment (QMRA) within a single investigative architecture. The framework is further differentiated by a three-tiered adaptive implementation model designed explicitly for resource-limited settings and by dedicated protocols for informal food supply chains—two critical gaps absent from existing WHO/FAO and CDC/EFSA guidelines. A systematic literature search was conducted in PubMed/MEDLINE, Scopus, and Web of Science (1997–2025), with emphasis on evidence published between 2021 and 2025. The framework addresses three structural limitations of current practice: investigative fragmentation, under-integration of risk assessment, and inapplicability in low- and middle-income country (LMIC) contexts. By anchoring investigation in food and production environments rather than in clinical surveillance alone, and by embedding iterative risk assessment from the earliest investigative stage, the proposed framework supports more rapid, accurate, and equitable outbreak responses. Limitations of the review and directions for future validation research are discussed.

Aim: The aim of this study is to synthesize and characterize the more efficient photocatalyst [zinc oxide nanoparticles (ZnONPs)] via the addition of dopant lanthanum (La) and pineapple peel extract. Pineapple peel as a green source consists of bioactive compounds that work as a capping agent and reducer for our La-doped ZnONPs (La-ZnONPs) and shield against the aggregation of nanoparticles. In addition, this study evaluates the influence of La doping on their structural and optical properties for photocatalytic applications. Methods: La-ZnONPs were modified and fabricated efficiently with the simple co-precipitation method with pineapple extract in this research work. The materials (La-ZnONPs) were thoroughly characterized by various spectroscopic techniques like X-ray diffraction (XRD), fourier transform infrared spectroscopy (FTIR), scanning electron microscopy-energy dispersive X-ray (SEM-EDX), ultra-violet visible (UV-Vis) spectroscopy and Brunauer-Emmett-Teller (BET) analysis. Results: This study effectively demonstrates the effect of concentration of La dopant on the La-ZnONPs fabrication such as elevation of La concentration from 1% to 3% in ZnO results in an augmentation of crystallite size (from 27.25 to 21.27 nm), accompanied by a corresponding shift in bandgap values (3.21 to 3.11 eV) along with surface area, and induces a morphological transformation after treatment. Conclusions: It was concluded that combining La doping with a green synthesis route provides an environmentally sustainable pathway for producing ZnO-based nanomaterials with improved functional properties.

Regenerative agriculture has emerged as a promising framework for improving the sustainability of food systems. Interest is also growing in its potential to enhance food nutrient density. Mechanistic links between agricultural practices, soil health, and food composition are biologically plausible and supported by emerging evidence. However, substantial variability in nutrient composition across production systems, combined with methodological limitations in current research, has hindered consistent conclusions. Concurrently, regenerative and grass-fed and finished certification programs in the United States have expanded rapidly, standardizing production practices and, in some cases, incorporating environmental indicators such as soil health and biodiversity. Yet these frameworks rely primarily on the verification of practices (obligations of means) rather than the measurement of outcomes (obligations of results), particularly at the level of food composition. Despite this, nutrition-related claims, both explicit and implicit, are increasingly associated with these systems, while routine measurement of nutrient density remains absent. This perspective examines the intersection of regenerative agriculture, nutrient density, and certification systems, highlighting a structural gap between production practices, communicated claims, and measurable outcomes, and proposes a shift toward integrating obligations of results, including standardized nutrient profiling and improved data transparency, alongside existing practice-based standards. Drawing on examples such as the Bleu-Blanc-Coeur initiative, we argue that hybrid frameworks combining practices with outcome-based verification are feasible and could strengthen the scientific basis of regenerative agriculture, support more rigorous evaluation of food quality, and improve transparency and trust within the food system.

Aim: This study aimed to evaluate the physicochemical, functional, and microbiological quality ofTahlaout, a traditional date-based product from the Draa-Tafilalet region of Morocco. The main objective is to compare these characteristics with international standards, including Gulf date syrup (dibs) and Egyptian date honey, to assess their potential for market valorization and formal recognition. Methods: A cross-sectional analytical and comparative study was conducted on thirteenTahlaout samples collected from different women-led cooperatives. Physicochemical parameters, including pH, degree Brix (°Bx), water activity, dry matter (DM), ash content, reducing sugars, viscosity, and color, were determined using standardized methods. Functional and nutritional properties were assessed by quantifying total polyphenols, flavonoids, antioxidant activity, and mineral composition. Microbiological quality was evaluated by enumerating aerobic mesophilic flora, yeasts, molds, and total coliforms. Results: The majority ofTahlaout samples complied with international quality standards and exhibited high levels of bioactive and nutritional compounds: mean total polyphenol content (TPC) of 26.68 mg

Food allergies are a significant global public health concern, affecting an estimated 3–8% of the population in Western nations. Although the structural and immunological basis of food allergens is increasingly well understood, the mechanisms by which processing modifies their allergenicity remain largely unresolved. This narrative review synthesizes current evidence on the effects of thermal and nonthermal processing treatments, such as high hydrostatic pressure, enzymatic hydrolysis, digestion, and chemical modification, on the structure and immunoglobulin E (IgE)-binding ability of food allergens. Fish allergens, primarily parvalbumin, were used as the primary case study throughout, given their high thermal stability, cross-reactivity, and the availability of molecular dynamics (MD) data. The review also examines how MD simulations have contributed to understanding these processing effects at the atomic scale, including conformational changes, epitope exposure, and digestibility under thermal stress. The synthesized evidence shows that, while processing can reduce allergenicity by disturbing epitopes or improving digestibility, it can also have the opposite effect by unmasking hidden epitopes or generating new ones, depending on the protein identity, processing conditions, and food matrix. A major gap identified is the limited application of long-term MD simulations under relevant stress conditions, which affects the interpretative value of existing studies. Combining MD simulation results with experimental validation offers a promising path for developing processing strategies for safer food products.

Aim: This study aimed to evaluate the effect of incorporating aqueous extracts fromAloysia citrodora (lemon verbena) leaves andPelargonium ×hortorum (geranium) red flowers into semi-sweet biscuits in order to enhance antioxidant capacity and support the development of functional bakery products. Methods: Aqueous extracts were incorporated into a standard biscuit formulation at two inclusion levels (10% and 30%). Dough and baked biscuits were analyzed for texture, colour, total phenolic content, and antioxidant capacity. The influence of extract type, concentration, and baking temperature (130°C and 160°C) on technological properties and bioactivity was assessed. Results: The low pH of the geranium extract (pH<4) resulted in significantly softer dough textures (P<0.05). Biscuit fracture stress did not differ among formulations (P > 0.05), indicating no adverse effects on structural integrity. Baking at 160°C produced crisper biscuits, particularly in control samples and those containing 30% lemon verbena, as indicated by higher Young’s modulus and lower fracture strain values. Antioxidant capacity was strongly dependent on extract type and concentration. Biscuits and doughs containing 30% geranium extract exhibited the highest antioxidant values (P<0.05), while samples with 10% lemon verbena extract did not differ significantly from controls. Conclusions: Pelargonium ×hortorum red flower extract demonstrated strong potential as a natural antioxidant ingredient in bakery products, enabling the production of functional biscuits without compromising technological quality and supporting strategies aimed at reducing oxidative stress.

Aim: This study aimed to investigate the fruit ofBerberisasiatica as a potential source of bioactive anthocyanins and to evaluate their antioxidant and antimicrobial properties with insights into molecular docking studies. Methods: Crude extracts were prepared using solvents of varying polarity and characterized by liquid chromatography-tandem mass spectrometry (LC-MS/MS) and Fourier-transform infrared spectroscopy (FT-IR) analyses. The total anthocyanin content was quantified, and antioxidant activity was assessed using the DPPH radical scavenging assay and total antioxidant capacity. Antimicrobial activity was evaluated against selected bacterial and fungal strains. Additionally, in silico molecular docking studies were performed to examine ligand-target interactions. Results: LC-MS/MS analysis identified eight compounds, including cyanidin-3-O-glucoside, cyanidin-3,5-diglucoside, malvidin-3-O-arabinoside, pelargonidin-3-O-glucoside, peonidin-3-O-glucoside, petunidin-3-O-glucoside, catechin, and epicatechin, indicating a pigment profile dominated by mono- and diglycosylated anthocyanins. The total anthocyanin content was 128.72 mg/g dry fruit, exceeding previously reported values for related species. Methanolic (80% v/v) and hydroalcoholic (50% v/v) extracts showed strong antioxidant activity (DPPH IC₅₀=10.13 and 12.56 µg/mL, respectively), whereas nonpolar fractions were less active. At 200 µg/mL, these extracts exhibited significant antimicrobial activity, with inhibition zones up to 42 mm againstEscherichiacoli and 41 mm againstMicrococcusluteus, along with antifungal effects againstAspergillusniger andCandidaalbicans. Docking studies revealed favorable binding energies (–7.3 to –8.0 kcal/mol) for key compounds against selected microbial and enzymatic targets. Conclusions: The findings demonstrate thatBerberisasiatica fruit is a rich source of anthocyanin-based pigments with potent antioxidant and antimicrobial activities. These results highlight its potential as a sustainable source of multifunctional bioactive compounds for nutraceutical and therapeutic applications.

Aim: Alkylphenols (APs) are synthetic organic compounds widely used in the chemical industry and in consumer products such as detergents, cosmetics, plastics, pesticides, pharmaceuticals, and cleaning agents. These compounds are persistent in the environment, prone to bioaccumulation in aquatic organisms, and exhibit considerable toxicity. Their presence has been reported in a wide range of environmental matrices, including surface water, wastewater, drinking water, sediments, and biological tissues, with concentrations reaching up to 30 μg/L in surface waters. The aim of this work is to study the concentration of APs in drinking water samples from several locations across the Mediterranean basin of Spain in order to establish an assessment of the occurrence of these compounds in these samples. Methods: In this study, a solid-phase extraction (SPE) method followed by gas chromatography-mass spectrometry (GC-MS) was developed, validated, and applied to determine the presence of APs in water. Two sorbents (C₁₈ and HLB) were evaluated for extraction efficiency, with C₁₈ yielding the best recoveries. The method showed good linearity and low detection and quantification limits, achieving acceptable recovery and precision values across various concentrations. Results: A set of 64 tap water samples was collected across Spain between February and May 2025, and 4-nonylphenol (4-NP), 4-octylphenol (4-OP), and 4-tert-octylphenol (4-tOP) concentrations were determined. Among the compounds studied, 4-OP was the most frequently detected (73%), followed by 4-NP (34%) and 4-tOP (12%). All detected concentrations were below the legal threshold of 0.3 µg/L, although certain locations showed relatively higher levels. Conclusions: The results demonstrate the method’s suitability for environmental monitoring and highlight the continued presence of APs in drinking water despite existing regulations, with the 4-alkylphenol (4-AP) being the most prevalent found in the analyzed drinking water.

Aim: Green coffee processing, before the roasting phase, requires effective removal of foreign materials and defective kernels to ensure product quality, process safety, and compliance with industrial requirements. The aim of this research is to use conventional RGB-based optical sorters for product sorting. These rely primarily on surface colour characteristics and can be limited when contaminants display visual similarities to healthy beans. Methods: Hyperspectral imaging (HSI) provides a non-destructive alternative by integrating spatial and spectral information in the visible and near-infrared (VIS/NIR) range. In this study, a VIS/NIR HSI system was integrated into a commercial industrial optical sorter and validated under real operating conditions. Contaminated green coffee batches (10 kg) containing known amounts of organic and inorganic contaminants were processed through multiple sorting passes using a statistical classification logic embedded into the sorter programmable logic controller (PLC) for real-time decision making. Results: The system achieved complete removal of stone contaminants after a single pass, while organic contaminants (peel and defective beans) were substantially reduced across successive cycles. After two sorting passes, the cumulative yield of compliant coffee beans was approximately 84%, representing an acceptable trade-off between contaminant removal efficiency and product loss in an industrial context. Conclusions: Overall, the results support the feasibility of deploying VIS/NIR hyperspectral sensing for high-throughput industrial coffee sorting, with potential advantages in discrimination capability compared with conventional colour-based systems.

Edible insects are a sustainable food source, due to their high nutritional value and low environmental impact. This review explores how bioinformatics improves the nutritional value and farming efficiency of edible insects, focusing onTenebriomolitor (mealworms),Hermetiaillucens [black soldier fly larvae (BSFL)], andAchetadomesticus (crickets). These insects provide micronutrients like vitamin B12 and iron with 10% to 50% lipids and 30% to 70% protein. Bioinformatics is enhancing the breeding and sustainability of insects, which optimizes nutrient extraction through genomic and metabolomic analyses done by using tools like NCBI and KEGG. For commercial farming,A.domesticus andT.molitor are ideal, while BSFL are excellent in waste recycling. Unlike previous reviews centered primarily on compositional analysis, this review uniquely links genomic and metabolomic bioinformatics approaches with targeted nutritional optimization in edible insect production. Despite these advantages, challenges such as regulatory gaps, high computational costs, consumer demand in Western markets, and acceptance of insect produced products by consumers are still the challenges for their scalability. Insect farming by using bioinformatics reduces environmental impacts and offers a scalable, sustainable solution to global food security. Continued research into cost-effective computational methods and consumer acceptance strategies is essential to introduce insects into food systems. All the data present in review are broadly representative of edible insects, values fall within these intervals but vary according to feed substrate and production system.

Aim: This study assessed the physicochemical, microbial, aflatoxin, bioactive, and aroma intensities of dried ginger (Zingiberofficinale Roscoe) sold on the Ghanaian market to determine its quality and wholesomeness for human consumption. Methods: Powdered and sliced dehydrated ginger open-sun dried were purchased from different markets and analysed for moisture, total ash, and acid insoluble ash (AIA) using standard methods. The samples were further analysed for microbial quality: aerobic plate count (APC), yeast and mould,Bacilluscereus, faecal coliform, and total aflatoxins to ascertain overall quality. Also, the flavour and bioactive compounds were evaluated using head space solid-phase microextraction (HS-SPME) and solvent extraction methods, respectively. Results: The moisture content of all sliced samples was significantly higher than that of the powdered ginger, which exceeded the acceptable limit of 12.0% d.b. The APC was in the range of 1 × 10⁶ ± 1 × 10⁶ colony forming unit (CFU)/g to 1.69 × 10⁸ ± 1.77 × 10⁷ CFU/g and yeast and mould, 1.50 × 10¹ ± 0.21 × 10¹ CFU/g to 3.40 × 10³ ± 1.41 × 10² CFU/g with 42.9% having faecal coliform > 1.10 × 10³ most probable number (MPN)/g. The yeast and mould of the powdered samples were significantly higher than the sliced samples, andBacilluscereus was too numerous to count in 50% of the powdered samples. Total aflatoxin content was a maximum of 3.68 ± 0.01 ppb and aflatoxin B1 (AFB1) of 1.64 ± 0.77 ppb, with flavour compounds being mostly sesquiterpenes with α-zingiberene as high as 47.42%. The bioactive compounds isolated were mostly α-zingiberene and gingerol in fractions of 33.72% and 30.82%, respectively. Conclusions: The high microbial contamination of dehydrated ginger on the market calls for proper monitoring and preservative methods to prevent foodborne illnesses and the use of solar dryers for improved microbial quality.

Cardiovascular diseases remain a major global health burden, representing one of the leading causes of mortality and morbidity worldwide. A wide spectrum of conditions—such as coronary artery disease, hypertension, stroke, heart failure, and peripheral vascular disorders—is influenced not only by genetic predisposition, lifestyle behaviors, and environmental factors, but also by disturbances in redox balance. Oxidative stress occurs when the production of reactive oxygen species exceeds the capacity of antioxidant defense mechanisms. This imbalance plays a critical role in the pathogenesis of endothelial dysfunction, inflammatory processes, and atherosclerotic progression. In this regard, antioxidants contribute to cardiovascular protection by limiting oxidative damage and preserving cellular integrity. The detoxification of reactive oxygen species is mediated through complex biochemical pathways involving endogenous antioxidant systems, including enzymes such as superoxide dismutase, catalase, and glutathione peroxidase. In addition, exogenous antioxidants derived from the diet—such as vitamins A, C, and E, selenium, zinc, flavonoids, resveratrol, and lycopene—support these defense mechanisms. These compounds have also been associated with enhanced nitric oxide availability, improved vascular function, attenuation of inflammatory responses, and favorable modulation of lipid metabolism. Although these compounds have been associated with beneficial effects on cardiovascular health, the evidence is not entirely consistent, and some studies have reported non-significant findings. This review aims to evaluate both the biochemical mechanisms and clinical implications of antioxidants in cardiovascular disease, with a particular emphasis on nutrition-based preventive and therapeutic approaches.

Aim: Sweet potato (Ipomoeabatatas Lam.) is a nutritious root crop that remains underexploited. This study aimed to valorize sweet potato as a functional ingredient for biscuit formulation by reducing dependency on refined wheat flour with a focus on evaluating its nutritional value, bioactive phytochemicals, and mineral profile. By using purple-fleshed sweet potato flour (PFSPF) in biscuit recipes, food security and health concerns can be addressed by enhancing dietary intake. Methods: Biscuits developed with PFSPF in different percentages (10%, 20%, 30%, 40%, and 50%), whereas the control included only wheat flour, were evaluated for physicochemical, nutritional, mineral profile, and sensorial qualities. Sensorial analysis was conducted with 54 participants to evaluate the acceptability, appearance, color, flavor, taste, and texture of the developed biscuits. Results: Physicochemical analysis of the PFSPF revealed high crude fiber, protein, ash, and carbohydrate, along with bioactive phytochemicals, namely total phenolic content (TPC) (25.07 mg GAE/100 g), total carotenoid content (TCC) (27.90 mg/100 g), and antioxidant activity (DPPH: 43.51%). The PFSPF incorporated biscuits showed that dietary fiber and anthocyanin content increased significantly (p<0.05), with values ranging from 0.46% to 6.38% and 0.28 to 2.64 mg/100 g, respectively. The TPC and TCC of the developed biscuits ranged from 1.44 to 6.91 mg GAE/100 g and 4.42 to 6.32 mg/100 g, respectively. The mineral profile also proportionally increased in the formulated biscuits. Biscuits fortifying 50% PFSPF (T₆) showed more hardness (34.25 N) and the highest energy value (9.08 kcal/100 g). Sensory results indicated that the ideal acceptability level of the formulated biscuits achieved the maximum score for 50% PFSPF (T₆) (7.60). Conclusions: The utilization of PFSPF in biscuit formulation appears to be a promising approach for baking applications, offering more nutritional benefits, including mineral and bioactive phytochemicals, along with a distinctive color, appealing texture, and improved consumer acceptability.

Aim: The study investigated the nutritional, functional, antioxidant, and enzyme inhibitory properties of tigernut-wheat composite flours. Methods: Composite samples were prepared by substituting wheat flour with tigernut flour at 5–20%, while 100% wheat flour served as the control. Proximate, functional, antioxidant, and enzyme inhibitory analyses were carried out on the composite flours to determine the effects of tigernut substitution. Results: Proximate analysis revealed that tigernut addition significantly increased fiber (1.08–3.22%), ash (0.83–3.20%), and fat (2.61–7.32%) contents. While the crude protein content decreased slightly at higher substitution (13.00–6.91%), the carbohydrate content did not follow any specific pattern. Functional properties such as water absorption (73.13–85.26%) improved with tigernut incorporation, while bulk density and foaming capacity also showed positive trends. Antioxidant indices demonstrated substantial enhancement: total phenolic content (2.20–8.87 mg GAE/g) and improved radical scavenging activities. In addition, α-glucosidase inhibition rose from 27.25% in the control to 64.86% in the highest blend, while α-amylase inhibition declined, indicating potential benefits for moderating postprandial glycemia. Conclusions: Tigernut substitution enriched the mineral and phytochemical content of wheat flour and enhanced its functional and antioxidant properties. These findings suggest that tigernut-wheat composite flour could serve as a functional ingredient for bakery and snack formulations, offering improved nutritional quality and preliminary benefits related to glycemic modulation.

Aim: To explore the potential contribution of ω-3 fatty acids and fiber from traditionally cooked adult chapulines (Sphenariumpurpurascens) to the diet of consumers in the Sierra Sur region of Oaxaca. Methods: Exploratory study in two phases. In the first stage, preliminary interviews were conducted with retailers of the edible insectS.purpurascens at the traveling market in the city of Miahuatlán de Porfirio Díaz, Oaxaca. Proximate analyses were also performed in triplicate and fatty acid profiles were determined by gas chromatography on samples of cooked adultS.purpurascens fed on alfalfa and corn (Mesoamerican polyculture), collected at the same market. The information was analyzed using descriptive statistics, confidence interval comparisons, and Welch’st-test. The second phase consisted of a survey (n=144) to estimate the average intake (g/day) and frequency of consumption ofS.purpurascens by its buyers in the aforementioned market. The information was analyzed using descriptive statistics and the Kruskal-Wallis test. Results: Alfalfa-fedS.purpurascens had 6.4 times more fiber (57.80% vs. 8.96%) than their corn-fed counterpart (p<0.001), with the ω-6:ω-3 ratios being 0.60 and 0.59 in the corn- and alfalfa-fed samples, respectively. The most frequent consumption ofS.purpurascens reported by buyers was 1–2 days per week (51%), and the average intake of all respondents was 27.5 g/day. This amount would provide 12.4% of the average daily requirement of omega-3 for adults and 39.7% of fiber if the alfalfa-fed insect is considered. Conclusions: Alfalfa-fed adultS.purpurascens provide a high fiber content to the diet of their consumers, and those fed alfalfa or corn provide a moderate amount of ω-3 fatty acids, which can help balance the ω-6:ω-3 ratio.

Aim: This study focused on evaluating the bioaccessibility and antioxidant potential of the protein and phenolic compounds present in a beverage (B) prepared mainly from the proteins of yellow pea flour ( F). Methods: The B was prepared from F/water dispersions by colloid milling, pasteurized, and subjected to physical and microbiological analyses. The simulated gastrointestinal digestion (SGID, DB) was performed. The polypeptide/peptide composition and their solubility in aqueous medium were determined, as well as the total phenolic content (TPC) and the composition of phenolic compounds (PC) of 60% ethanol extracts. Additionally, the in vitro antioxidant activities of both fractions, both acellular (Oxygen Radical Absorbance Capacity ORAC, ABTS radical scavenging) and cellular (H₂O₂-induced Caco2-TC7 cells, cholestyramine-treated digests), were evaluated. Results: After SGID, protein digestibility of B was greater than for F and for a pea protein isolate ( I), and changes in the peptide and PC compositions and antioxidant activities were observed. DB showed a very important increment of peptides with MW<6.5 kDa, and the most abundant PC weretrans-resveratrol, OH-tyrosol, and (–)-epigallocatechin galate. Both fractions presented ORAC and ABTS activity. Bioaccessible fractions ( DB_b and DB_eb) exhibited a protective effect on the viability of Caco-2 TC7 cells and the capacity to reduce reactive oxygen species (ROS) in H₂O₂-induced cells, with greater activity than F. Conclusions: This product demonstrated potential as an antioxidant functional beverage, which should be further confirmed by additional in vitro and in vivo assays. It also remains pending sensory and microbiological safety evaluations to obtain a final product that is both organoleptically acceptable and safe for consumption.

Aim: This study aimed to develop a rice and sautéed mung bean meal using freeze-drying to preserve its safety, nutritional quality, and sensory attributes, providing a nutrient-dense meal suitable for disaster response and emergency feeding. Methods: White rice, mung beans, smoked herring, horseradish leaves, and seasonings were prepared, cooked, and freeze-dried. The freeze-dried product was vacuum-packed and evaluated for microbiological safety, physicochemical and proximate composition, micronutrient content (iron and vitamin A), and sensory acceptability by 50 Filipino panelists using a nine-point hedonic scale. Statistical comparisons with the traditional cooked meal were performed using pairedt-tests. Results: The freeze-dried meal exhibited low microbial counts water activity, and moisture content, confirming its safety. Proximate analysis showed high protein (21.69 g/100 g), moderate carbohydrates (65.53 g/100 g), low fat (7.03 g/100 g), and total energy of 412.15 kcal/100 g. Micronutrient content per 117 g serving was 0.35 mg iron and 10.56 μg retinol equivalents vitamin A. Sensory evaluation revealed high acceptability for aroma, taste, and texture, while appearance and color showed minor reductions compared to the control, with statistically significant differences (p<0.05) in some attributes. Conclusions: Freeze-drying effectively produced a safe, nutrient-rich, and sensorially acceptable instant rice and mung bean meal. The product demonstrates strong potential for long-shelf-life and is a convenient option for disaster response and emergency feeding, though further optimization may improve visual appeal.

The global rise in metabolic and non-communicable diseases (NCDs) has prompted an urgent search for preventive and complementary therapeutic approaches beyond conventional pharmacotherapy. Functional foods and nutraceuticals—dietary components and bioactive compounds with proven physiological benefits—represent a growing field of research within foodomics and nutritional sciences. These substances modulate oxidative stress, inflammation, lipid metabolism, glucose metabolism, and gut microbiota composition, offering potential in preventing and managing diseases such as obesity, type 2 diabetes, cardiovascular disorders, non-alcoholic fatty liver disease, and cancer. This review explores the mechanisms of action, and clinical implications of functional foods and nutraceuticals, providing a comprehensive overview of their bioactive constituents, molecular pathways, and translational potential. Challenges related to bioavailability, standardization, and regulatory recognition are also discussed, alongside perspectives for future development in foodomics-driven precision nutrition.

Aim: Ready-to-use therapeutic food (RUTF) is central to the Integrated Community-Based Management of Acute Malnutrition (ICMAM) but is largely imported, making it costly and inaccessible in developing countries. Consequently, nutrient-rich groundnuts are commonly used in local RUTF formulation; however, their susceptibility to contamination necessitates pretreatment. This study evaluated the effects of various pretreatments on aflatoxin and heavy/trace metals levels and sensory attributes of three groundnut cultivars (SAMNUT-23, SAMNUT-24, and SAMNUT-26) commonly used in RUTF formulation in Sokoto, Nigeria. Methods: Groundnut consumption was assessed using a structured questionnaire and oral interviews among 800 randomly selected participants (500 adults and 300 children), with intake data collected via a 7-day 24-hour dietary recall. Sensory evaluation was conducted by a 100-member panel using a nine-point hedonic scale, followed by pretreatment and laboratory analyses (anti-nutrients, heavy metals, and aflatoxins) using standard analytical methods. Results: Sensory evaluation showed that SAMNUT-23 had the highest acceptability (7.57), with superior color, taste, and texture. Normal saline soaking followed by roasting further enhanced sensory qualities, yielding the highest scores for taste (8.00), aroma (7.13), texture (7.26), and overall acceptability (7.86). This pretreatment significantly reduced aflatoxin B1, B2, and G2, as well as anti-nutrients (phytate and oxalate), thereby improving nutritional quality and mineral bioavailability. Heavy metal concentrations (Cd, Cr, Ni, Zn, and Pb) were within FAO/WHO permissible limits. Estimated daily intakes of aflatoxins and heavy metals were below tolerable limits for both children and adults. Although untreated SAMNUT-23 posed a marginal non-carcinogenic risk for children due to Cd exposure [hazard index (HI) > 1], pretreatment reduced all risk indices to safe levels. Margin of exposure values for aflatoxins exceeded 10,000, indicating low public health concern. Conclusions: Normal saline soaking followed by roasting effectively improves the safety and sensory quality of SAMNUT-23, supporting its suitability for RUTF production.

Aim: To compare the proximate composition, granule morphology, and functional properties of starches isolated from white-, orange-, and purple-fleshed sweet potatoes cultivated in Sabah, Malaysia, and to evaluate their potential as native starch sources for food applications. Methods: Starches were isolated from three sweet potato varieties and analysed for proximate composition, extraction yield, bulk density, colour parameters, water and oil absorption capacities, swelling power, solubility, least gelation concentration, and pasting properties. Granule morphology was examined using scanning electron microscopy. Results: All starches exhibited high purity, with carbohydrate contents ranging from 88.72% to 89.26% and minimal levels of protein, fat, fibre, and ash (< 1%). White-fleshed sweet potato starch showed the highest carbohydrate content and extraction yield, whereas purple-fleshed starch had comparatively higher crude fat content and bulk density. Scanning electron microscopy revealed smooth, intact granules with heterogeneous shapes and sizes across all varieties. Functionally, purple-fleshed starch demonstrated the lowest gelation concentration (2%w/v) and the highest peak and breakdown viscosities, indicating rapid thickening behaviour. In contrast, white-fleshed starch exhibited greater swelling power, solubility, and higher final and setback viscosities, suggesting stronger gel-forming capacity during cooling. Orange-fleshed starch generally showed lower viscosity development but comparatively greater paste stability. Water and oil absorption capacities were similar among the starches, while colour differences reflected decreasing lightness from white- to purple-fleshed varieties. Conclusions: There are clear varietal differences in sweet potato starch functionality. These findings indicate that Sabah sweet potato starches are promising native ingredients for applications requiring controlled thickening, gel formation, and viscosity stability, such as sauces, fillings, and structured starch-based products.

Aim: This study aims to evaluate the nutritional, functional, physical, and sensory properties of flakes produced from white sorghum-okara flour blends. Methods: Flakes were produced from composite blends of white sorghum andokara at substitution levels of 0–20%okara. White sorghum and soybeans were sourced locally, and flours were prepared using standardized milling and drying techniques. Composite flour blends were processed into flakes through mixing, sheeting, baking, and toasting at controlled conditions. Functional, proximate, amino acid, physical, and sensory attributes were assessed to determine the effects ofokara incorporation and identify an optimal formulation. Results: Increasingokara substitution (0–20%) significantly influenced the properties of sorghum-okara flakes. Bulk density decreased, while gelatinization temperature, water absorption, and swelling index increased. Protein (15.36–22.82%), ash (3.79–6.05%), and fiber (3.30–4.68%) contents increased significantly (p<0.05), while carbohydrates (67.85–56.32%) contents decreased.Okara incorporation enhanced essential amino acids, including lysine (2.49–3.22 g/100 g), methionine (0.52–1.01 g/100 g), glutamic acid (3.25–4.10 g/100 g), and leucine (1.75–2.46 g/100 g). Phytic acid and tannins decreased, whereas oxalates, lectins, and trypsin inhibitors increased. Physical properties changed progressively, and sensory evaluation indicated good consumer acceptability even at 20%okara inclusion. Conclusions: Blending white sorghum andokara produced nutrient-rich, ready-to-eat flakes with potential to address protein-energy malnutrition. Although some anti-nutritional factors increased, their levels remained within acceptable ranges and were outweighed by the nutritional benefits.

The intricate relationship between humans and plants is fundamental to understanding indigenous communities’ reliance on natural resources. This review critically examines the increasing global recognition of the significance of edible wild plants (EWPs), especially in low-income communities and during periods of food insecurity. This study provides a vital and comprehensive perspective for shaping policies and practices that ensure the sustained availability and utilization of these essential resources in an ever-changing world. It achieves this by combining ethnobotanical knowledge with an understanding of the biofunctional properties of EWPs. Published studies from 2007–2025 were retrieved from Google Scholar, Web of Science, Scopus, and Mendeley using a structured screening process involving identification, eligibility assessment, and full-text review. Articles were included if written in English, focused on EWPs in sub-Saharan Africa, and reported nutritional, medicinal, or socio-economic data. Studies lacking empirical evidence or addressing only cultivated crops were excluded. Data were extracted using predefined criteria, and study heterogeneity was addressed through thematic synthesis rather than quantitative pooling. The review shows that EWPs are rich in proteins, carbohydrates, vitamins, and minerals, and function as important supplements or alternatives to conventional plant-based diets, providing both nutritional and medicinal benefits. Among EWPs, fruits, leaves, and seeds are widely used for both consumption and medicinal purposes, often consumed raw. Despite their significance, EWPs face imminent threats such as agricultural expansion, logging, illegal exploitation, and deforestation in Nigeria and various parts of the world, endangering these invaluable resources. Urgency is imperative in adopting sustainable practices for the utilization of EWPs, emphasizing their pivotal role in ensuring nutritional security and preserving biological diversity. This review underscores the critical need for immediate action to safeguard these resources, promoting their sustainable utilization for the benefit of humanity and the environment.

Aim: The limited utilisation of underexploited tropical fruits such asMangiferapajang Kosterm. (bambangan) in confectionery products highlights the need for alternative formulations. This study aimed to develop and optimise a soft candy formulated withM.pajang juice and to evaluate its sensory, proximate, physical, and chemical characteristics, particularly its antioxidant potential and relevance to oxidative quality in confectionery systems. Methods: Four formulations and one control were prepared and assessed through sensory evaluation involving 50 untrained panellists using a nine-point hedonic scale to identify the optimal formulation. Proximate composition, physical characteristics including colour and texture, total phenolic content (TPC), and antioxidant activity using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging assays were subsequently evaluated for the selected formulation to determine its potential role in enhancing oxidative quality. Results: Sensory evaluation involving all formulations, including the control, identified formulation F2 as the most preferred. Subsequent analyses comparing formulation F2 with the control showed that F2, containing 3.90% sugar and 1.00% pectin, exhibited acceptable proximate composition, favourable physical characteristics including colour and texture, and high TPC (8.58 ± 1.05 mg GAE/mL). In addition, formulation F2 demonstrated strong antioxidant activity based on DPPH and ABTS radical scavenging assays, indicating its potential contribution to antioxidant functionality in the confectionery matrix. Conclusions: Soft candy formulated withM.pajang juice showed favourable sensory acceptance, acceptable quality characteristics, and enhanced antioxidant potential, supporting its value-added utilisation and potential contribution to oxidative quality attributes in confectionery applications.

Scylla serrata (Forsk&#x000E5;l, 1775), or mud crab or mangrove crab, is an euryhaline edible crab belonging to the family Portunidae. This edible crustacean is used as a delicious foodstuff throughout the world and plays a role in traditional medicine for the treatment of various diseases such as tuberculosis, rheumatism, dropsy, bone fracture, asthma, insomnia, rickets, epilepsy, and convulsions. This review compiles and critically examines the reported ethnopharmacological uses, chemical constituents, and pharmacological activities ofScylla serrata. All data presented in this paper were collected by utilizing the online databases during 2015-2025. Chemical analysis onScylla serrata resulted in the presence of proteins, amino acids, polyunsaturated fatty acids, monounsaturated fatty acids, and minerals. Chemical constituents will fluctuate depending on the sex, size, and season. Antioxidant, anti-anemic, anticancer, antimicrobial, and neuroprotective activities are reported from the crab. A significant study conducted onScylla serrata evaluated its antimicrobial activity.Scylla serrata antimicrobial protein (SSAP), chitin, haemocyanin (HC),Scylla serrata beta-glucan binding protein (Ss-&#x003B2;-GBP), scygonadin, Scylla-anti-lipopolysaccharide (Sc-ALF), Scylla crustin (Sc-crustin), lectin, antibacterial haemocyanin (AB-Hcy), and Ss-arasin are the significant antimicrobial compounds isolated from the crab. In vitro research found substantial evidence thatScylla serrata has antioxidant, antianemic, anticancer, antibacterial, and neuroprotective properties. However, all described pharmacological activities were conducted in vitro, indicating a need for further pre-clinical and clinical research. Potential chemical compounds from different parts of the crab may need to be identified, and their pharmacological properties must be established.

Aim: Mycotoxins are the third most dangerous food contaminants, with one billion metric tons of food being contaminated annually. This study was conducted as a comprehensive assessment of aflatoxin B1 (AFB1) contamination in corn kernels and corn-growing soils across the six main corn-producing districts of Sri Lanka. Methods: A total of 12 soil samples were collected from the front, middle, and rear regions of each field from the subsurface and at various depths. In addition, six healthy corn kernel samples were harvested from the same locations. AFB1 was detected using enzyme-linked immunosorbent assay (ELISA). To verify the accuracy and precision of the assay, a recovery evaluation was conducted. To assess the distribution and correlations of AFB1 concentration in maize, its growing soil, and other environmental parameters, a comprehensive statistical study was conducted. Results: AFB1 level patterns implied that environmental factors influence the variability across the six districts. The temperature significantly affected AFB1 contamination in corn kernels with ap-value of 0.00014 (p<0.05). Corn AFB1 levels showed a significant correlation with AFB1 levels in corn growing soils, with ap-value of 0.0261 (p<0.05). Moreover, maximum AFB1 contamination was recorded at temperatures ranging from 26°C to 30°C. Conclusions: This study reveals a concerning trend; most of the corn samples from these districts exceeded the regulatory AFB1 levels set by the United States Food and Drug Administration (US FDA), and a significant positive correlation of corn AFB1 with soil AFB1 highlights soil as a potential reservoir for AFB1-producing fungi. Moreover, linking environmental elements to AFB1 data might encourage adaptive management strategies, which may help reduce contamination.

Aim: In the context of increasing global demand for protein, edible insects are gaining attention as a sustainable food source.Rhynchophorusphoenicis larvae, a promising edible insect, are rich in proteins and lipids. However, their high lipid content limits food applications and stability. This study evaluated defatting methods on nutritional, techno-functional, and physicochemical properties ofR.phoenicis larvae powders and oils. Methods: Cooking-pressing, hexane, hexane:isopropanol, and ethanol defatting methods were investigated. Parameters included macronutrient composition (moisture, carbohydrates, lipids, proteins, ash), techno-functional properties such as water absorption capacity (WAC), oil absorption capacity (OAC), and emulsifying capacity (EC), as well as physicochemical indices including acid value (AV), peroxide value (PV), anisidine value (AnV), and TBARS. Results: Defatted powders obtained using hexane and the hexane–isopropanol mixture showed the highest protein contents, reaching 77.63 ± 1.10 g/100 g and 71.86 ± 0.54 g/100 g, respectively. Cooking–press defatted powder exhibited the highest EC (66.70 ± 2.89%), while ethanol-defatted powder showed the highest OAC (3.11 ± 0.09 mL/g). WAC varied significantly depending on the extraction solvent, with the hexane–isopropanol mixture yielding the highest value (1.49 ± 0.05 mL/g) and ethanol-defatted powder the lowest (1.10 ± 0.02 mL/g). Physicochemical indices ofR.phoenicis powders remained below critical thresholds, indicating good quality. In contrast, oils extracted by hexane and hexane:isopropanol showed elevated primary oxidation indices, requiring antioxidant protection and optimized storage conditions for long-term stability. Conclusions: Defatting method influences the nutritional, physicochemical, and techno-functional properties ofR.phoenicis larvae.

A variety of endocrine-relevant contaminant categories are now chronically co-exposed to the human population through the food chain, including direct dietary intake, packaging migration, and drinking-water pathway, such as per- and polyfluoroalkyl substances (PFAS), bisphenol analogues/phthalates, and micro- and nanoplastics (MNPs). There exists a fundamental incongruity between the current regulation of chemicals and our exposures to them. Regulatory agencies currently tend to test substances individually, but rising evidence on population-based studies shows that combined exposures are leading to thyroid ailments, metabolic issues, and negative reproductive outcomes. This review brings together mechanistic, toxicological, and human evidence that these structurally diverse contaminants functionally intersect three endocrine- and barrier-relevant signaling pathways: (i) the thyroid axis, (ii) nuclear receptor and steroidogenic signaling, (iii) gut barrier-inflammation circuits. Since the mixtures encountered in the real world cause cumulative stress on these common pathways, it is suggested that a pathway-based measurement be developed: the Pathway Disruption Load (PDL). PDL is operationalized: Tier 1 comprises pathway-specific biomarkers (TSH, free T4, sex-steroid panels, zonulin, LBP). Tier 2 is performed by applying receptor/enzyme assays (ER/AR/TR, TPO inhibition) of pertinent matrices (food extracts, water, serum) to measure the total endocrine activity, including unknown co-migrants. A combination of Tier 1 biological response and Tier 2 functional burden gives a realistic and chemical-agnostic foundation for cumulative risk evaluation, and provides a foodomics-relevant bridge between food-matrix signals (e.g., packaging/food extracts) and human biomonitoring/omics-derived biomarkers, and it also agrees with the current EFSA mixture guidance and key-characteristics frameworks. Operational priorities are re-analysis of biomarker-rich cohorts, pathway-level panels, and mixture toxicology at human-relevant doses.

Aim: Malnutrition and micronutrient deficiencies remain major public health concerns, while the rising prevalence of diabetes highlights the need for low glycemic index (GI) foods. Pearl millet has potential for value-added product development but is underutilized. This study aimed to optimize a pearl millet-based savory porridge premix formulation based on sensory attributes using a mixture design. Methods: A two-component simplex lattice mixture design was used to optimize the proportions of key ingredients based on sensory evaluation. Data were analyzed using response surface modeling, and the optimized formulation was validated through a house-use test. Additionally, the functional properties, proximate composition, iron and zinc content, and cost analysis were analyzed. Results: The optimized product consists of 33.524 g of pearl millet flour and 6.476 g of spice mixture, yielding a desirability index of 0.917. Carr’s index (%) and Hausner ratio of the optimized premix were 20.95 ± 0.19 and 1.2650 ± 0.0031. The fiber, iron, and zinc content of the premix were 3.63 g/100 g, 4.216 mg/100 g, and 1.287 mg/100 g, respectively. The cost analysis of the optimized premix demonstrated that the product is economically viable as it can be manufactured at Indian Rupee (INR) 2.32 per 40 g pouch. The house-use test results indicated that 52.7% of participants reported “like very much”, while 27.1% expressed “like” for the product. However, the strongly purchase intention for the optimized product was reported by only approximately 27.1% of the participants. Conclusions: The optimized premix showed acceptable nutritional quality, sensory attributes, cost feasibility, and a low estimated GI, indicating its potential for health-conscious and at-risk populations.

Aim: Mango (Mangiferaindica L.) is a nutrient-rich tropical fruit with high economic value, but it faces significant post-harvest preservation challenges. This study aimed to optimize the fermentation of drinking vinegar from mango to develop products with high nutritional value and desirable sensory properties. Methods: The effects of the raw material-to-water ratio, ethanol concentration, pH, and TSS on total acid content were determined using the titration method. A Box-Behnken design was applied to optimize inoculum density, fermentation time, and temperature. After fermentation, mango juice was incorporated to enhance flavor, and the product quality was analyzed through physicochemical, microbiological, and antioxidant activity assessments. A consumer preference test was conducted using an untrained sensory panel. Results: The optimal fermentation conditions were determined as follows: a mango juice-to-water ratio of 1:10 (v/v), ethanol concentration of 4% (v/v), total soluble solids of 10 °Brix, initial pH of 6, and an inoculum level of 1% (v/v), corresponding to a cell density of 6.7 × 10⁵ CFU/mL, at 30.08°C for 9.59 days. Under these conditions, the final product, with 40% juice supplementation, contained 13.30 g/L acetic acid, 18.91 g/L reducing sugars, 52.79% antioxidant capacity, and 827.79 mg GAE/L total phenolic content. Conclusions: The optimized fermentation conditions for producing drinking vinegar from mango juice can be applied to create high-quality mango vinegar from grade-2 mangoes with desirable nutritional and sensory properties while ensuring food safety.

Aim: This study aimed to evaluate the effects of incorporating tarap flour (TF) at 0–20% substitution levels into high-protein wheat flour blends on dough rheology, bread quality, nutritional composition, and consumer acceptance. Methods: Composite flours containing 0–20% TF were prepared and assessed using farinograph and texture profile analysis to characterise dough rheology. Bread produced from these flours was evaluated for physical properties, crumb texture, crust colour, and proximate composition. Sensory evaluation and a consumer test (n=100) were conducted to determine acceptability and purchase intention. Results: Increasing TF levels significantly increased dough consistency (464.16–522.25 Farinograph Unit (FU)) while decreasing water absorption (58.70–55.30%), dough development time (6.68–4.51 min), and dough stability (8.90–4.54 min). Dough hardness rose from 1.42 to 2.02 N. Higher TF substitution increased loaf weight (144.3–148.8 g) but reduced loaf volume (662–517 cm³) and specific volume (4.58–3.47 cm³/g), with crumb hardness increasing from 12.56 to 22.35 N. Crusts became darker as lightness decreased (61.09–48.13) and browning index increased (20.65–48.20). Nutritionally, TF increased ash, crude fibre, carbohydrate, and total dietary fibre, while slightly lowering protein and fat. Sensory scores were highest at 5% TF and lowest at 20% TF. Consumer testing indicated moderate market potential, with 57% willingness to purchase. Conclusions: Limited substitution of wheat flour with TF, particularly at around 5%, can produce bread with improved fibre and mineral content while maintaining acceptable technological and sensory quality. Higher substitution levels negatively affect dough performance and consumer acceptance, indicating that moderate inclusion is most suitable for product development.

Aim: This study aimed to develop a tarap (Artocarpusodoratissimus)-based breakfast cereal using brewer’s rice as the cereal base and to evaluate the effects of tarap incorporation on its physicochemical properties, sensory acceptability, and storage stability after drum drying. Methods: Five cereal formulations containing 0%, 5%, 10%, 15%, and 20% tarap pulp were prepared and processed using a twin-drum dryer. The resulting products were analysed for proximate composition, water absorption capacity, colour characteristics, and total dietary fibre. Sensory evaluation was carried out using a 9-point hedonic scale. The most acceptable formulation was further evaluated through a 28-day storage study under ambient conditions, during which moisture content, water activity (a_w), and colour stability (ΔE*ab) were monitored. Results: Tarap incorporation significantly affected several quality attributes of the cereal. Moisture content decreased from 9.61% in the control to 0.89% in formulation D, while ash and protein contents were higher in tarap-containing formulations. Total carbohydrate content ranged from 82.11% to 89.77%. Water absorption capacity ranged from 182.22% to 213.33%, with no significant difference among formulations. Increasing tarap levels also produced darker, redder, and more yellowish cereal flakes. Sensory evaluation showed that formulation D (20% tarap) achieved the highest scores for colour, taste, texture, and overall acceptability, with an overall score of 7.32 ± 1.24. During storage, both the control and formulation D maintained low a_w values (0.18–0.23), while formulation D showed lower moisture content and better colour stability at the end of storage. Conclusions: Tarap can be incorporated into drum-dried breakfast cereal to produce a sensory acceptable product with promising short-term physical stability under ambient conditions. However, microbiological safety, together with longer-term storage stability, must be verified before the product can be considered suitable for future food application or commercialization.

Aim: This study characterized pre-packaged foods in Southeast Asia using Nutri-Score, NOVA, and Multiple Traffic Light systems; cross-classified products by Nutri-Score and NOVA; and assessed their ability to discriminate products by nutrient content. Methods: Data were obtained from Open Food Facts in October 2024. Of 29,789 products identified in Southeast Asia, duplicates and products with incomplete information were excluded, resulting in 4,668 pre-packaged food products from eight Southeast Asian countries. Salt, sugar, total fat, and saturated fat contents were evaluated using the Multiple Traffic Light system. Nutri-Score data were available for 4,565 products, while 2,068 products had complete information for both Nutri-Score and NOVA and were included in cross-classification analysis. Spearman correlation analyses examined relationships among Nutri-Score, NOVA, and nutrient profiles. Results: Most products were of lower nutritional quality, with 52% classified as Nutri-Score D or E and 71% categorized as ultra-processed (NOVA 4). Multiple Traffic Light classification showed that beverages and sweet products had the highest proportion high in sugar, while beverages, cereals, and dish meals were most frequently high in salt. Sweets and snacks were the main contributors to products high in total fat and saturated fat. Cross-classification showed that as Nutri-Score decreased from A to E, the prevalence of ultra-processed foods consistently increased, while NOVA 1 became nearly negligible, indicating a trend between poorer nutritional quality and higher processing. Nutri-Score showed weak-to-moderate positive correlations with sugar (r=0.355,p<0.001), saturated fat (r=0.364,p<0.001), and salt (r=0.190,p<0.001). NOVA showed weaker but significant correlations with sugar (r=0.149,p<0.001) and salt (r=0.138,p<0.001). Conclusions: Nutri-Score was associated with nutrient-rich foods, while NOVA highlighted processing levels. Combined use offers a more comprehensive evaluation than either system alone. Integrating nutrient profiling and processing classification in front-of-pack labeling may guide consumer choices and public health efforts to reduce diet-related NCDs in Southeast Asia.

Aim: Grape pomace is the main byproduct of the winemaking process and an important source of bioactive compounds, including phenolic compounds and dietary fiber, making it a viable option for developing new functional foods. This study aimed to develop a muffin partially substituted with grape pomace that would be accepted by regular consumers and to determine the bioaccessibility of the incorporated phenolic compounds and the effect of dietary fiber on the apparent glycemic index. Methods: Two substitutions with grape pomace (15% and 20%) were formulated and subjected to a consumer acceptance test. Macronutrient composition and phenolic compound content were characterized using spectrophotometry and mass spectrometry. Bioaccessibility and apparent glycemic index were determined using aninvitro digestion model. Results: The results showed an increase in dietary fiber content with the incorporation of grape pomace. In contrast, the total phenolic content increased, accompanied by a corresponding increase in ferulic acid and naringenin content. Bioaccessibility increased during the small intestine stage in samples partially substituted with grape pomace. However, this trend changed during the large intestinal stage. The apparent glycemic index in the enriched muffin (25%) was lower than that in the control (26%), indicating that the release of reducing sugars was lower in the enriched muffin. Conclusions: The addition of grape pomace increased fiber content; however, fiber reduced the bioaccessibility of phenolic compounds. Further studies are needed to explore the effect of dietary fiber on bioaccessibility and to conduct clinical trials to assess the bioavailability of phenolic compounds.

Aim: To evaluate the effects ofSyzygium cumini extract on selected physicochemical, microbiological, and bioactive properties of goat milk kefir. Methods: Goat milk kefir was supplemented with varying concentrations ofS. cumini extract and analyzed for physicochemical parameters, antioxidant activity, lactic acid bacteria (LAB) viability, amino acid composition, fatty acid profile, and microstructure. Multivariate analysis was applied to assess relationships among quality attributes. Results: The addition ofS. cumini extract influenced several quality parameters of kefir. The treatments showed increased antioxidant activity and, for the 2.0% extract, higher LAB counts than the control. Modifications in protein, fat, amino acid, and fatty acid profiles were also observed. In addition, extract supplementation significantly affected protein content, antioxidant capacity, and color parameters, while viscosity showed only numerical variation. Principal component analysis indicated that kefir samples with 1.5% and 2.0% extract were associated with a distinct set of physicochemical and functional properties. Conclusions: The incorporation ofS. cumini extract may contribute to modifications in the physicochemical and biofunctional characteristics of goat milk kefir. These findings suggest its potential application as a natural ingredient in fermented dairy products; however, further studies are recommended to confirm its functional and shelf-life implications.

Apigenin, a dietary flavonoid that occurs naturally in parsley, chamomile, and a variety of other plant foods, has attracted increasing scientific interest for its broad spectrum of pharmacological effects, such as antioxidant, anti-inflammatory, anticancer, antimicrobial, neuroprotective, and cardioprotective activities. Being structurally related to quercetin, apigenin exhibits significant therapeutic potential; however, its clinical application is limited by poor aqueous solubility and low bioavailability. Recent studies have investigated the synergistic ability of apigenin when it is used in combination with a variety of small-molecule agents to overcome these challenges and improve therapeutic efficacy. Such combinations have been shown to be effective in the management of cancer, neurodegenerative disorders, and metabolic syndromes through mechanisms that include modulation of oxidative stress, cell cycle arrest, induction of apoptosis, and interference with major signaling pathways like PI3K/Akt, NF-κB, and MAPK. This review uniquely focuses on drug-specific synergistic interactions between apigenin and conventional small-molecule therapeutics, highlighting mechanistic pathways such as PI3K/Akt, NF-κB, MAPK, and drug transporter modulation. By critically analyzing these interactions, the study provides insights into combination-based therapeutic strategies and identifies key gaps for clinical translation. The inclusion criteria comprised studies published between 2000 and 2025, written in English, focusing on the pharmacological activity of apigenin. Electronic academic databases like PubMed, IEEE Xplore, Scopus, and ScienceDirect that provide extensive access to peer-reviewed medical and technological studies were the primary source of literature reviewed in this study. Keywords like “pharmacological evaluation,” “synergistic effects,” and “apigenin” were used to choose articles. This search strategy enables the identification of relevant original studies and review articles addressing the therapeutic potential of apigenin.

Beyond the importance of organic seeds as key inputs in sustainable food production systems, when assessing the scientific evidence supporting their agronomic performance, commercialization, and quality/compositional characterization, several critical gaps remain. Aspects such as defining organic, agroecological and conventional seeds, regulatory frameworks, and compositional characteristics are frequently addressed in a fragmented manner in the literature. Discussing the implications of organic seed production, together with clarifying terms that are often used indiscriminately, is essential to ensure appropriate standards and product quality. At the same time, research-driven methodologies for control and data generation play a crucial role in overcoming challenges related to certification and traceability, particularly in the seed sector. Nevertheless, current evidence on organic seeds remains limited and largely exploratory, with variable results across studies and a strong influence of confounding factors (genetic, regional, climate). This situation complicates the identification of universal markers and the development of robust classification models. To address these limitations, this review integrates and reflects on the state-of-the-art knowledge on organic seed production, including agronomic, regulatory, and market traits. In addition, we synthesize major analytical approaches to assess organic seed authentication, highlighting the potential of intrinsic compositional features through fingerprinting strategies using elemental, isotopic, and metabolomic profiles as complementary tools from the traditionally used techniques based on physicochemical and physiological parameters (e.g., vigour, germination, purity). The remaining challenge lies in connecting academic research and practical application. While holistic approaches, such as omics, provide insights into seed composition and marker discovery, their use is restricted to laboratory settings due to the need for costly instrumentation and complex data processing. Advancing this field requires translating these findings into accessible tools by using the identified markers that support regulatory frameworks, which finally promote agronomic practices and market expansion, also ensuring transparency in the organic seed sector.

Aim: Mycotoxins are toxic secondary metabolites produced by various fungal species, commonly found as contaminants in food products and biological matrices. Due to their potential adverse effects on human health, reliable analytical methods for their detection are essential. Methods: This study presents the development and validation of an analytical method based on ultra-high-performance liquid chromatography coupled with tandem mass spectrometry (UHPLC-MS/MS) for the simultaneous determination of the emerging mycotoxins citrinin (CIT) and sterigmatocystin (STG) in human urine. Sample preparation was optimized, performed using the QuEChERS (Quick, Easy, Cheap, Effective, Rugged, and Safe) extraction technique, selected for its high recovery rates and reproducibility. Results: The method demonstrated satisfactory linearity, precision, and sensitivity, with limits of quantification of 2.5 pg/mL and 0.75 pg/mL for CIT and STG, respectively. Analysis of twenty urine samples revealed the presence of CIT in six samples at trace concentrations, while STG was not detected above the quantification limit. Conclusions: A preliminary risk assessment of CIT indicated that the detected levels do not pose a significant toxicological risk. The validated method shows great potential for application in human biomonitoring studies aimed at assessing exposure to mycotoxins.

Aim: Maternal nutritional insufficiency during pregnancy is a major public health concern associated with adverse neurodevelopmental outcomes in offspring. This study investigated the effects of global maternal nutrient restriction before and/or during gestation on cognitive and behavioral performance in rat offspring and evaluated the potential for recovery following postnatal dietary normalization. Methods: Female Wistar rats were assigned to either a control diet (AIN-93G) or a 50% global nutrient-restricted diet. Nutrient-restricted groups received dietary restriction before pregnancy alone (RD-P) or before and throughout gestation (RD-W), followed by a standard diet after birth or weaning. Offspring were assessed at postnatal days 35–40 using the Y-maze spontaneous alternation test for working memory, the Open Field Test for locomotor activity, and the Elevated Plus Maze (EPM) for anxiety-like behavior. Data were analyzed using one-way ANOVA with Dunnett’s post hoc test (p<0.05). Results: Maternal nutrient restriction did not significantly affect Y-maze spontaneous alternation performance (p > 0.05), indicating preserved working memory. However, offspring from restricted groups exhibited significantly greater time spent in EPM open arms (p<0.001), suggesting reduced anxiety-like behavior, with the strongest effect observed in the RD-W group. Increased locomotor activity was also detected in nutrient-restricted offspring during the Open Field Test (p=0.0118). Gestational maternal food intake showed weak negative correlations with EPM open-arm duration (r=−0.34,p=0.06) and locomotor activity (r=−0.28,p=0.12). Conclusions: Maternal global nutrient restriction induces persistent, domain-specific behavioral alterations in offspring. While postnatal dietary normalization may partially ameliorate deficits in activity-related behaviors, reduced anxiety-like behavior persists into adolescence. These findings emphasize the critical role of adequate maternal nutrition in shaping offspring neurodevelopment and behavioral health, highlighting the importance of nutritional interventions during the preconceptional and gestational periods.

Aim: This study aimed to evaluate the functional role of sacha inchi (Plukenetiavolubilis) flour in wheat-based composite dough systems and to determine optimal substitution levels that balance between improved proximate nutritional composition and acceptable processing and dough performance. Methods: Six composite flour formulations (control—F5) were prepared by replacing wheat flour with sacha inchi flour at 5% intervals (0–25%). The flours and corresponding doughs were characterised for proximate composition, colour parameters, pasting properties and thermo-mechanical behaviour. Results: Proximate analysis showed progressive increases in crude protein (8.60% to 14.20%), crude fat (1.20% to 16.0%), crude fibre (0.20% to 0.38%), and ash (0.41% to 0.83%), alongside reductions in moisture (14.00% to 9.40%) and carbohydrate content (56.00% to 35.40%) with increasing substitution, while colour analysis showed reduced lightness (93.20 to 87.90) and increased redness and yellowness. RVA analysis revealed significant decreases in peak viscosity (3,700 to 1,670 cP) and setback viscosity (1,600 to 1,000 cP). Mixolab measurements showed decreased water absorption, reduced protein stability (C2 decreased from 0.59 to 0.27 Nm), and modified starch gelatinisation behaviour, with C3 peaking at lower substitution levels. Texture profile analysis indicated increased dough hardness (1,070 g to 2,300 g) and decreased cohesiveness (0.78 to 0.23) and springiness (0.53 to 0.13) at higher substitution levels. Conclusions: These findings demonstrate that sacha inchi flour functions as both a nutritional enhancer and a structural modifier in wheat-based systems. Substitution levels up to 15% are recommended to achieve an optimal balance between improved nutritional value and acceptable processing and dough performance, supporting its application in functional bakery formulations.

Aim: Dysregulated eating behavior is closely linked to metabolic dysfunction and may represent a behavioral pathway connecting neuroendocrine signaling to insulin resistance. Oxytocin has emerged as a potential regulator of feeding behavior and food-related reward processing, but the mechanisms linking endogenous oxytocin to metabolic health remain unclear. This study examined whether eating psychopathology mediates the association between circulating oxytocin concentrations and insulin resistance. Methods: In this cross-sectional study, 99 adults with varying metabolic obesity phenotypes completed validated assessments of eating behavior, including emotional eating, external eating, and global eating psychopathology (Eating Disorder Examination Questionnaire, EDE-Q). Plasma oxytocin concentrations and metabolic parameters were measured under standardized conditions. Associations were evaluated using correlation and regression-based mediation analyses with bootstrap estimation (5,000 resamples), adjusted for age and body mass index. Results: Lower oxytocin concentrations were significantly associated with higher eating psychopathology, particularly emotional and external eating. Eating psychopathology was positively associated with insulin resistance (HOMA-IR). Mediation analysis demonstrated a significant indirect association between oxytocin and HOMA-IR through eating psychopathology (ab=−0.181; 95% CI [−0.353, −0.064]), whereas the direct effect was not significant. Similar patterns were observed for emotional and external eating. Because analyses were cross-sectional, the identified mediation pathway represents a statistical indirect association rather than evidence of causality. Conclusions: Lower endogenous oxytocin concentrations were associated with greater eating psychopathology and higher insulin resistance. These findings suggest that behavioral pathways may contribute to the observed association between oxytocin and metabolic dysfunction. However, the cross-sectional design precludes causal inference, and the observed mediation should be interpreted as a statistical association rather than a mechanistically established pathway.

Aim: In the present study, commercial heather, orange, and fir honey samples obtained from three different producers were studied using melissopalynological, physicochemical, biochemical, and antimicrobial analysis to confirm the declaration of the botanical origin of the precursor on the packing label of honey samples. Methods: The research study aimed to characterize their botanical origin based on physicochemical parameters such as pH, moisture, electrical conductivity, ash, total sugars, vitamin C, free acidity, Pfund color, biochemical parameters such as HMF, hydrogen peroxide, total phenolic content, antioxidant activity, phenolic index, as well as the study of their antimicrobial activity against common pathogenic microorganisms such asStaphylococcus aureus,Escherichia coli O157:H7 andSalmonella Typhimurium. In addition, melissopalynological analysis was carried out. Results: Results showed that the heather honey samples were adulterated with conifer tree honey, and only one sample was pure heather honey. In addition, the moisture content in one falsified heather honey sample was outside the regulated range, whereas the HMF content in two citrus honey samples was also outside the regulated range. Heather honey showed the highest vitamin C content (7.3 mg/100g–8.1 mg/100g), hydrogen peroxide (up to 30 mg/L), and total phenolic content (120 mg GAE/L–160 mg GAE/L). Finally, all samples showed antibacterial activity against the tested pathogens, with the higher concentration of honey (20%w/v) being the most influential. Conclusions: The novelty of the study lies in the combination of different groups of parameters to evaluate the quality of commercial honey samples sold in the market in real market analysis research.

Aim: The fish filleting industry often generates substantial quantities of by-products such as fish bones, heads, scales, and viscera, which are frequently discarded or repurposed for low-value applications. Hydrolysate derived from fish processing wastes have demonstrated various beneficial bioactivities such as ACE-inhibitory, antioxidant, and antidiabetic activities, underscoring their potential as high value functional ingredients or foods. The potency of hydrolysate is determined by peptide composition, which is modulated by the degree of hydrolysis. This study aims to investigate the impact of hydrolysis duration on the ACE-inhibitory and antioxidant capacities of gelatine hydrolysate from hybrid grouper bones. Methods: Gelatine extracted from hybrid grouper fish heads and bones underwent hydrolysis with 1% Alcalase for varying duration (1 h, 2 h, 4 h, 6 h, 24 h, 48 h). The molecular distribution of the hydrolysates was monitored using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) electrophoresis. ACE-inhibitory and antioxidant capacities (hydroxyl radical scavenging, reducing power, metal chelating activities) of the resultant hydrolysates from different hydrolysis durations were evaluated. Results: SDS-PAGE analysis revealed that Alcalase hydrolysis of bones gelatine yielded peptides of lower molecular weight. A moderate negative correlation (r=–0.703) (p<0.01) was reported between the degree of hydrolysis and ACE-inhibitory activity, suggesting that excessive hydrolysis diminishes ACE-inhibitory capacity. Conversely, antioxidant activity of the gelatine hydrolysates was unaffected by hydrolysis extent, as indicated by weak correlations. Conclusions: These findings indicate that optimising hydrolysis duration maximises the bioactivities of gelatine hydrolysate from hybrid grouper bones.

The human gut microbiota plays a critical role in regulating host health and disease, making it a key target for the development of targeted microbial therapies. This review focuses on designer probiotics and synbiotics, which are genetically engineered microorganisms used in combination with prebiotics to modulate the gut microbiota and support personalised health outcomes. Unlike conventional probiotics, these engineered strains are designed to perform specific metabolic or signalling functions, thereby enhancing colonisation efficiency and functional efficacy. The article summarises recent advancements in systems biology, synthetic biology, and omics technologies (including genomics, proteomics, and metabolomics) that facilitate the design and optimisation of next-generation microbial formulations. Their significance lies in enabling precision nutrition and the development of functional foods tailored to individual host requirements. This review also discusses strategies for microbial strain engineering, synbiotic formulation, and the application of high-throughput omics approaches to better understand host-microbe interactions. Furthermore, it highlights applications in managing gut-related disorders and improving food quality. While addressing challenges such as biosafety concerns, regulatory limitations, and environmental implications, the review emphasises the potential of designer probiotics and synbiotics as innovative tools for precision-guided health through dietary interventions. Overall, this emerging field provides a sustainable approach to advancing nutrition and microbiome-based therapies by bridging precision health with food science.

Pomegranate has long been used in Greco-Arab medicine for gastrointestinal, cardiovascular, metabolic, and inflammatory disorders. It has been described to relieve nausea, vomiting, abdominal pain, diarrhoea, palpitations, etc. Modern scientific studies have validated these uses, attributing them to a rich phytochemical profile of polyphenols, flavonoids, anthocyanins, tannins, punicalagins, and ellagitannins. However, the precise mechanism of action and optimal application strategies for pomegranate in systemic diseases remain an area of investigation. Metabolomics provides a robust platform for elucidating the intricate relationships between pomegranate bioactives and human physiology. Therefore, to evaluate the therapeutic potential of pomegranate (Punicagranatum L.) and find out how metabolomics can enhance its pharmacological applications, a literature review was conducted using ancient & modern pharmacology books, PubMed, Scopus, Web of Science, and Google Scholar. Human clinical trials were prioritized, followed by in vivo and in vitro studies. Evidence was synthesized qualitatively with emphasis on metabolomic findings. The research question was framed to determine whether metabolomics can enhance and optimize the therapeutic potential of pomegranate. Metabolomic studies demonstrated that pomegranate exhibits all its biological activities through gut microbiota-derived metabolites, particularly urolithins, which play a key role in mediating these effects. Therefore, it was concluded that integration of metabolomics with traditional pharmacology can enhance pomegranate-based therapeutics and support its role in precision nutrition.

Aim: This study investigated the habitual intake of ultra-processed foods (UPFs) and their association with blood pressure, anthropometric measures, and metabolic health risks among Filipinos aged 16–30 years residing in an urban area. Methods: A cross-sectional analytical study was conducted among 360 Filipinos aged 16–30 years residing in Intramuros, Manila. The study assessed UPF intake, systolic and diastolic blood pressure, and anthropometric measures, including body mass index (BMI), body fat percentage, waist-to-height ratio (WHtR), waist-to-hip ratio (WHR), and A Body Shape Index (ABSI). Unadjusted binary logistic regression was used to examine the odds of high UPF intake according to anthropometric and clinical categories. UPF intake status was specified as the dependent variable, with low-moderate intake as the reference category. Results: More than half (52.22%) of the Filipino youth had moderate UPF intake. In the unadjusted logistic regression analyses, adults classified as obese according to BMI had higher odds of high UPF intake than adults with normal BMI [odds ratio (OR)=2.65, 95% confidence interval (CI): 1.13–6.20]. Participants classified as obese according to body fat percentage also had higher odds of high UPF intake than those with normal body fat percentage (OR=2.45, 95% CI: 1.40–4.29), while participants with high ABSI had higher odds of high UPF intake than those with normal ABSI (OR=1.65, 95% CI: 1.05–2.59). No significant associations were observed for blood pressure, adolescent BMI, or WHtR/WHR. Conclusions: High UPF intake was cross-sectionally associated with selected adiposity-related characteristics. Because the logistic regression models were unadjusted and the study was cross-sectional, the findings do not establish the direction, independence, or causality of these relationships.

Aim: This work focused on numerical modeling of thermal inactivation parameters ofEscherichiacoli O157:H7 in pretreated watermelon fruit juice as influenced by processing conditions. The work aimed to enhance microbiological safety and information of the product. Methods: Mature and fresh watermelon fruits were sourced, graded, and processed into juice under hygienic conditions. The extracted juice was pasteurized and allowed to cool. Prior to thermal treatments, the juice was sterilized, cooled, and inoculated withEscherichiacoli O157:H7. The inoculated samples were then subjected to different treatments. The effect of pH (4.5, 5.5, and 6.5) and temperature (70℃, 80℃, and 90℃) on thermobacteriological properties was investigated. Meanwhile, Design Expert 13 for Windows was used for experimental layout for interactive impact of pH and inactivation temperatures. All experiments were conducted in triplicate. Thermal inactivation curves ofEscherichiacoli O157:H7 in the juice samples were obtained by plotting the number of survivors (CFU/mL) against time, and the correspondingD-value was obtained. Other thermobacteriology parameters were subsequently calculated using appropriate equations. The data obtained were fitted into a model using Design Expert 13 for Windows. Results: Thermal inactivation data obtained showed that the thermal inactivation curve ofEscherichiacoli O157:H7 in pretreated watermelon juice had a linear interactive effect as temperature and pH varied. As temperature (70–90°C) and pH (4.5–6.5) varied, thermobacteriology parameters such asD-value,F-value,z-value and activation energy ranged from 11.8–23.4 min, 23.6–46.8 min, 8–9.6°C, 32.49–42.03 kJ/mol, respectively. The results showed thatEscherichiacoli O157:H7 in pretreated watermelon juice demonstrated significant inactivation at a higher temperature of 90℃ and a lower pH of 4.5. Conclusions: This study provided valuable data that could be employed as a guide for the potential food industry, scientists, and engineers in order to improve the consumption safety of the product.