Objectives: A randomized, double-blind, placebo-controlled, parallel-group study was conducted to evaluate the impact of foods containing Garcinia in- dica extract on liver function in healthy participants. Methods: Eighty healthy participants (alanine aminotransferase (ALT) ≤ 50 U/L, aspartate aminotrans- ferase (AST) ≤ 50 U/L, gamma-glutamyl transferase ( γ-GTP) ≤ 100 U/L, and body mass index < 30) were enrolled and randomly divided into two groups: the active group, who consumed food...
protein, nutrition, color, enzymes, safety
This study evaluated the effects of blanching, glucose concentration, and fer- mentation duration on the nutritional composition and sensory attributes of black nightshade and spider plant vegetables. Blanching at 80˚C for 10 minutes recorded significantly high levels of protein, vitamin A and vitamin C content for both vegetables. In black nightshade, protein, vitamin A, and vitamin C contents were 4.81%, 10.69 mg/100g, and 0.50 g/100g, respectively. Correspond- ing values in spider plant...
food science, polyphenols, antioxidants, flour, protein
Background and Aims: Obesity is a risk factor for chronic kidney disease (CKD). Prior studies have identified two subtypes of obesity: metabolically healthy obesity (MHO) and metabolically unhealthy obesity (MUO), the latter being associated with an increased risk of CKD, while the condition of the former is contradictory and largely uninvestigated in Africa. Methodology: A cross-sectional study was conducted involving 317 obese participants (meta- bolically healthy subjects and metabolically...
protein, nutrition, analysis, chemistry, health
A study was conducted to investigate the mode of action of Bifidobacterium longum subsp. infantis ATCC 15697 culture ( B. infantis) filtrates for inhibitory capabilities against Salmonella Choleraesuis and Escherichia coli. Filtrates were also tested for bacteriocins by examining acidic or proteinaceous properties of the inhibitory component. Additionally, B. infantis culture filtrates were used to treat raw turkey thigh meat to examine inhibition of pathogens in a food me- dium. When B....
food science, protein, nutrition, color, packaging
Hibiscus sabdariffa (HS) is an edible flower that has become a common ingre- dient in various food matrices, including teas, beverages, and nutraceuticals, due to its functional benefits offered by its inherent phytochemicals. HS orig- inally was grown in Africa, however, because of increased migration from Af- rican populations and Latino ethnicities into the United States, alternative med- icines, which are affordable and accessible, are increasingly in demand. Increas- ing research suggests...
polyphenols, antioxidants, starch, protein, fiber
This study evaluated the anti-obesity and anti-diabetic potential of Hibiscus sabdariffa (HS) meal, alone and in combination with Bifidobacterium breve 3 (BB), in female Sprague Dawley rats. Rats were fed diets containing 2.5% or 5% HS, with or without 0.25% BB, followed by a high-fat, high-sugar (HFD) diet until week 40. Treatment groups showed significantly lower weight gain (e.g., HFDBB5M: 21.5 g vs. HFDBB0M: 31.5 g), reduced triglyceride levels (HFDBB2.5M: 29 mg/dL vs. HFD0M: 45 mg/dL),...
antioxidants, starch, protein, fiber, nutrition
The sorption isotherm is useful for predicting changes in product stability and the choice of packaging. Therefore, this study aims to establish the desorption isotherm model of the Galmi Violet, Safari, Gandiol F1, and Orient F1 onion varieties related to temperature. The gravimetric method using saturated salt solutions was implemented to determine the desorption isotherms, whose mod- eling, based on empirical mathematical models, was carried out with MATLAB software 6.0.0 using the least...
food science, flour, nutrition, processing, quality
Background and Objective: Regular physical activity is hampered by excess weight, even though it is one of the pillars of its treatment. Thus, we exper- imented with coaching that incorporated physical activity with children and adolescents who were predominantly obese. This study was therefore under- taken to identify the benefits of this coaching on the practice of physical activ- ities in these children and adolescents. Methodology: This was a prospective study conducted from December 1,...
nutrition, quality, analysis, chemistry, health
Frying is one of the most widespread cooking methods worldwide, particularly in the food industry and catering. It involves the use of oils subjected to high temperatures, which cause physicochemical reactions that can alter their nu- tritional and organoleptic properties. This work aims to evaluate the quality of four vegetable oils subjected to eight 10-minute frying cycles at 180˚C. After each cycle, a sample is taken to analyze various parameters: acid value, perox- ide value, browning,...
food science, antioxidants, nutrition, quality, sensory
Cassava ( Manihot esculenta) is a perennial shrub of the Euphorbiaceae family. Thus, the objectives assigned to this study are to evaluate the toxicity of the leaves of 5 cassava accessions collected in Samba using mice of the Wistar al- bino provided by the Pasteur Institute of Bangui. The aim was to evaluate the biochemical parameters and the effects of cyanide on the vital organs of mice in the experiment. Leaf powders from five cassava accessions with concentra- tions, respectively: 100.66...
flour, starch, nutrition, processing, storage
Background: Obesity and related metabolic disorders necessitate safe and ef- fective strategies for appetite control. Previous reports have indicated that pro- tein and specific amino acids can stimulate glucagon-like peptide-1 (GLP-1) secretion, thereby helping regulate food intake. We developed a BCAA-en- riched essential amino acid mixture (BEAA®) with a known muscle mass im- provement effect, but its influence on appetite and GLP-1 secretion has not been fully clarified. Methods: A...
protein, nutrition, safety, analysis, functional
Background: Supporting a healthy scalp environment by properly moisturiz- ing the scalp is important for maintaining quality of life. Pine bark extract has been reported to improve blood flow, and it is expected that improved skin blood flow contributes to maintaining scalp moisture. However, clinical stud- ies evaluating the effects of pine bark extract on human scalp conditions are limited. Therefore, the aim of this study was to evaluate the effects of a food containing pine bark extract on...
polyphenols, protein, nutrition, quality, color
Background: Nocturia, characterized by waking during the night to urinate, is a common condition that significantly impacts quality of life (QOL) by dis- rupting sleep and reducing daytime vitality. Epilobium angustifolium, a me- dicinal plant, has shown potential in improving nocturia-related symptoms due to its active constituent, oenothein B, which possesses anti-inflammatory and antioxidant properties. This study aimed to evaluate the effects of Epilobium angustifolium extract on...
polyphenols, antioxidants, protein, nutrition, quality
Background: The health benefits of young barley leaves, known for their high dietary fiber content, have been explored over several decades. In a previous study on healthy adults, we found that intake of young barley leaf powder for 8 weeks notably reduced the number of cumulative days in which participants experienced cold-like symptoms compared to a placebo. This improvement was accompanied by increased expression of HLA-DR on a specific subset of conventional dendritic cells (cDCs), namely...
fiber, nutrition, color, analysis, functional
Inadequate vitamin, mineral and omega-3 intakes can have short and long- term implications for health. The recent UK National Diet and Nutrition Sur- vey (years 2019 to 2023) provides updated dietary intake data and blood status biomarkers for certain micronutrients and long-chain n-3 polyunsaturated fatty acids. A Perspectus Global survey was also undertaken with n = 1505 UK respondents to evaluate vitamin, mineral and omega-3 knowledge, under- standing and barriers to consumption. Vitamin D,...
food science, protein, nutrition, quality, storage
This study examined the metabolic, cognitive, and electrophysiological adap- tations to a 48-hour water-only fast in a cohort of adults (n = 10). Blood glu- cose, β-hydroxybutyrate (BHB), Trail Making Test A (TMTA) and B (TMTB) performance, and auditory P300 event-related potentials were measured at baseline, 24 hours, and 48 hours. Glucose decreased progressively from 104.5 ± 10.2 mg/dL at baseline to 69.2 ± 7.9 mg/dL at 48 h (−34%), while BHB rose from 0.27 ± 0.15 mmol/L to 2.73 ± 0.81...
nutrition, processing, analysis, chemistry, functional
This research investigates the integration of grape skins, a by-product of the winemaking industry, into Panna Cotta formulations to enhance nutritional value, bioactive compound content, and sustainability in food production. The study addresses the underutilization of grape skins, which are rich in pol- yphenols, dietary fibers, and antioxidants with proven health benefits. Four Panna Cotta variants were developed by incorporating grape skin powder at 1%, 2.5%, 5%, and 7.5% concentrations,...
food science, polyphenols, antioxidants, flour, starch
Background: Irritable bowel syndrome (IBS) is a chronic condition affecting around 4% of the global population. Despite extensive testing, only half of IBS patients with suspected food allergies receive a definitive diagnosis using current standard tests. Confocal laser endomicroscopy (CLE) provides high-resolution, real-time visualization of the intestinal mucosa and may offer new insights into the relationship between food allergens and IBS. Methods: This prospective study evaluated the...
wheat, flour, protein, fiber, nutrition
Aim: To test whether the anger dimension of Food Craving Behavior (FCB) differs across WHO BMI categories in adult women (World Health Organiza- tion, 2000), and to summarize patterns for the remaining FCB dimensions and the global score. Design: Cross-sectional study of adult women (N = 217). BMI was classified per WHO criteria (World Health Organization, 2000) into normal weight (n = 97), overweight (n = 82), and obesity (n = 38). A validated multidimensional FCB questionnaire yielded a...
nutrition, processing, analysis, functional, health
Background: Recent findings have identified pistachios as a rich source of plant-derived melatonin, prompting the development of ProsomnialTM , a unique natural melatonin supplement. This randomised, double-blind, active- controlled, cross-over pilot study aimed to evaluate the absorption and short- term effects on sleep of ProsomnialTM compared to synthetic melatonin. Methods: Twenty-six healthy adults (mean age 31.2 ± 7.5 years) with self-re- ported difficulty initiating sleep participated....
nutrition, quality, texture, safety, analysis
Background: Cognitive impairment, particularly in the elderly, affects mil- lions of people globally. While many Omega-3 fatty acid (FA) formulations are available in Canada, their benefits for brain health/cognitive function are not well-defined. Objective: To identify the clinical efficacy of Omega-3 FA for- mulations in improving cognitive function. Methods: We performed PubMed searches for clinical efficacy evidence from randomized controlled trials on Omega-3 FAs and...
protein, nutrition, quality, enzymes, safety
The aim of this study is to highlight how the orange-fleshed sweet potatoes (OFSP) are prepared and consumed by rural Burundian households. The study was carried out in 4 provinces in low-altitude regions, on the Imbo plain and along the shores of Lake Tanganyika. A sample of 379 households out of a total of 3312 farmers was drawn. The study revealed that the most common methods of preparation were boiling (94.62%) and frying (46.75%). The ma- jority of households surveyed consume the OFSP...
food science, flour, nutrition, processing, quality
The study aimed to evaluate whether the use of biocholine (BC) in the diet of dairy cows has positive effects on milk production, reflecting benefits to the cows’ health. For the experiment, 14 Jersey cows were used, with an average day in lactation (DL) of 130, with an average weight of 394.5 kg, randomly divided into two groups: the control group (CONT—not-additive) and the treatment group that received inclusion in the concentrate of 10 g BC/cow/day. The experiment lasted 28 days, with...
food science, wheat, starch, protein, fiber
This study aimed to investigate the effect of thermal sterilization on the volatile flavor of sauced duck necks. The study revealed that thermal sterilization significantly reduced the content of unsaturated fatty acids (e.g., oleic acid C18:1n9c) in sauced duck necks. This was accompanied by elevated thiobarbituric acid reactive substances (max 0.86 mg/100 g) and peroxide values (max 1.13 g/100 g), indicating intensified lipid oxidation. Through PLS- DA, six key differential free fatty acids...
antioxidants, starch, protein, fiber, processing
Coffee (Coffea sp.) bean variety and harvesting periods are factors that directly affect its overall quality. In this study, we investigated the effects of four different harvesting periods (December, January, February and March) on the physicochemical and sensory properties of two coffee bean Catimor varieties (7963 and T8667) planted in the same orchard. Physiological characteristics were significantly affected by the delay in harvest periods, specifically the physicochemical properties of...
protein, processing, quality, sensory, color
This study evaluated chemical safety indicators in 38 commercial fish sauces from Thai- land, South Korea, Taiwan, and Vietnam sold in Taiwan. We quantified key nitrogenous compounds, biogenic amines, preservatives, and sodium levels, and further character- ized metabolite profiles using untargeted 1H nuclear magnetic resonance (1H-NMR) spec- troscopy. Vietnamese fish sauces exhibited the highest total nitrogen content and lowest pH, indicating superior fermentation quality. Sodium...
food science, wheat, protein, nutrition, processing
Mayonnaise is a widely consumed food emulsion. Traditional mayonnaise contains ap- proximately 70–80% lipids, making it a high-fat, calorie-dense food. This study aimed to develop a reduced-fat mayonnaise with physicochemical properties comparable to com- mercial low-fat formulations but with a lower oil content (<30%). Three formulations were prepared using canola oil and high-oleic sunflower oil at different concentrations (10%, 15%, and 30%), with and without the addition of synthetic...
food science, antioxidants, flour, starch, protein
An eco-friendly composite coating was developed for blueberry preservation through the incorporation of thymol-loaded β-cyclodextrin microcapsules (THY@β-CD) into a potato starch (PO) matrix. Microencapsulation at an optimal wall-to-core ratio of 13:1 achieved a THY encapsulation efficiency of 73.24%. Structural analyses confirmed the successful formation of an inclusion complex, which enhanced thermal stability and provided a controlled release profile governed by Fickian diffusion...
food science, polyphenols, wheat, starch, protein
The physicochemical properties of sorghum determine its application. This study investi- gated the differences and relationships in the physicochemical properties of four typical japonica sorghum starches (JSS, including JZ159, JZ167, JZ169 and FZ4) and three waxy sorghum starches (WSS, including JN, LML and NL). The results showed that there were significant differences in their hydration properties, thermal properties, gelatinisation prop- erties and digestibility. The water solubility index...
food science, polyphenols, wheat, flour, starch
The growing demand for natural and sustainable food preservatives has drawn interest in carbon dots (CDs) derived from plant sources. This study aimed to synthesize CDs from dried German chamomile flowers (DF) and residual biomass (RB) obtained after essential oil extraction using a hydrothermal process. Their characteristics, bioactivities and cytotoxicity were examined. Both DF-CDs and RB-CDs were spherical (7–10 nm), exhibited strong UV blocking properties and tunable fluorescence and were...
food science, polyphenols, antioxidants, wheat, starch
Current research on chili powder and oil has predominantly focused on cultivar selection and oil temperature, while the impact of thermal pretreatment methods on their quality and flavor profiles remains underexplored. In this study, the flavor profiles of raw untreated, stir-fried, oven-baked, and microwaved chili powders (RC, SC, OC, and MC) and their cor- responding chili oils obtained through secondary flavor activation (RCO, SCO, OCO, and MCO) were analyzed using E-nose, GC-IMS,...
food science, polyphenols, protein, nutrition, processing
To address the challenge of postharvest spoilage in flat peaches and white apricots, we developed fermented peach–apricot mixed juice (PAMJ) using these fruits as raw materials through multi-strain synergistic fermentation. Its fermentation processes were optimised through uniform design and single-factor experiments. The flavour characteristics of PAMJ were analysed using an electronic nose, an electronic tongue, gas chromatography–mass spectrometry (GC-MS) and sensory evaluation indices....
antioxidants, nutrition, processing, quality, sensory
Sodium chloride (NaCl) was essential for making mianpi, a traditional Chinese wheat starch gel food. The production process included wheat flour/starch slurry preparation, steaming, cooling, and cutting. This study investigated how NaCl affected both the slurry’s properties and the quality of mianpi using three formulations: wheat flour (F100), a 50:50 (w/w) wheat flour–starch mix (F50), and wheat starch (F0). Our findings demonstrated that NaCl significantly altered the slurry rheology,...
food science, noodles, wheat, flour, starch
Galactooligosaccharides (GOS) are a class of prebiotic carbohydrates composed of 2 to 8 galactose units linked together and often terminated with a glucose molecule. GOS have attracted significant attention for their health-promoting properties, including the regula- tion of gut microbiota, promotion of infant health, immune modulation, laxative effects, and potential metabolic benefits. Widely utilized in functional foods, infant formulas, dairy products, and dietary supplements, GOS occur...
food science, wheat, starch, protein, nutrition
Food and nutrition production play a pivotal role in China’s transition toward a nutrition- sensitive food system. Alongside rapid urbanization and dietary shifts, substantial trans- formations have occurred in food production patterns. This study investigates inequality in China’s food and nutrition sectors from 1991 to 2021 by employing the Theil index and Gini coefficient, analyzing its drivers from both regional and categorical perspectives. The findings reveal significant disparities in...
wheat, protein, nutrition, quality, analysis
Water consumption in adults usually reaches lower levels than the recommendations, and evidence of the beverage consumption habits of women in the stages around menopause is scarce. The aim of this study was to assess the consumption of beverages and to determine how physical, psychological, and environmental factors modify the hydration habits of reproductive-age and postmenopausal women in the northeast of Mexico. We carried out a cross-sectional study of 40–65-year-old female (n = 690)...
nutrition, quality, safety, analysis, health
Background/Objectives: While some dietary indices have been developed to assess diet quality and chronic disease risk, their comparative effectiveness within the same population remains unclear due to methodological limitations in observational studies. This study em- ploys a causal inference framework to compare nine dietary indices for reducing all-cause and cardiovascular mortality, while investigating inflammatory pathways through multiple mediation analysis. Methods: Using dietary data...
food science, protein, fiber, nutrition, quality
This study provides a comprehensive characterization of the microbiological, chemical, and sensory profiles of Sicilian Canestrato Fresco (SCF) cheese, a traditional agri-food product (TAP) made from raw cow’s milk using artisanal methods and typically consumed after 20 d of ripening. Plate count analyses confirmed high levels of mesophilic lactic acid bacteria (LAB) exceeding 108 CFU/g. Both rod- and coccus-shaped LAB populations were present at these elevated levels. Pathogens such as...
polyphenols, antioxidants, protein, fiber, nutrition
The rapid rise in obesity has evolved into a critical global public health concern. Consid- ering the potential adverse effects of current anti-obesity medications, the development of functional foods sourced from natural materials has emerged as a viable alternative. Blueberries, a category of berry fruits, exhibit potential anti-obesity characteristics. In this research, we assessed the impacts of Blueberry extract rich in anthocyanins (BE) on lipid metabolism and liver health in a high-fat...
protein, processing, quality, enzymes, microorganisms
CRISPR/Cas systems have made significant progress in the field of molecular diagnostics in recent years. To overcome the aerosol contamination problem brought on by amplicon transfer in the common two-step procedure, the “one-pot method” has become a major research hotspot in this field. However, these methods usually rely on specially designed devices or additional chemical modifications. In this study, a novel “one-pot” strategy was developed to detect the foodborne pathogen Cronobacter...
food science, protein, processing, quality, color
Peptide–calcium complexes exhibit promise as calcium supplements due to their enhanced bioavailability. Phosvitin nonapeptide DEEENDQVK (DK) possesses a high calcium- binding capability. This study investigated the calcium transport-promoting properties of DK and DEEENDQVK–calcium complex (DK–Ca) using a Caco-2 monolayer model. Both DK and DK–Ca concentration-dependently promoted calcium transport, and compared with the CaCl2 control, enhanced calcium transport by 1.07-fold and 1.83-fold,...
food science, protein, quality, color, fermentation
This study established a biological fermentation process using Saccharomyces cerevisiae and Lactobacillus plantarum to deodorize squid cartilage homogenate. The optimal fermentation conditions for S. cerevisiae were determined as follows: fermentation time 105 min, tem- perature 34 ◦C, and inoculum size 0.85%. For L. plantarum, the optimum conditions were 79 min, 34.5 ◦C, and 4.5% inoculum. Based on electronic nose and HS-SPME-GC-MS analy- ses, S. cerevisiae outperformed L. plantarum in...
food science, protein, fiber, nutrition, processing
Rice bran represents an exceptional natural source of dietary fiber (DF), and its physico- chemical properties and therapeutic potential are closely associated with its origin and processing methods. Herein, rice bran was subjected to extrusion, fermentation, and a com- bined treatment of fermentation and extrusion to explore the alternations in the structural, physicochemical, and functional properties of the resulting insoluble dietary fiber (IDF). All treatments induced substantial...
wheat, starch, protein, fiber, nutrition
The growing awareness of celiac disease and gluten sensitivities has generated interest in gluten-free products. Whole sorghum (Sorghum bicolor) is an excellent source of nutrients and is gluten-free. However, the absence of gluten makes it technologically challenging to produce leavened products. This research aims to utilize a response surface methodol- ogy to optimize the specific loaf volume and crumb firmness of a whole sorghum-based gluten-free bread formulation, evaluating different...
food science, antioxidants, wheat, flour, starch
Traditional dairy products remain an essential yet underutilized component of Lebanon’s food system. Amid economic instability, supply chain fragility, and heavy reliance on imported dairy inputs (≈80% of demand), these products offer resilient, low-input alter- natives rooted in centuries-old practices. This review analyzes key traditional Lebanese dairy products, including Labneh, Labneh–Anbaris, Akkawi, Shanklish, Halloumi, Karishi, Pressed–Brined Karishi (Lebanese Double-Cream), Qishta,...
food science, wheat, protein, nutrition, processing
The complexity of global food supply chains challenges public health, requiring advanced detection technologies beyond traditional lab methods. Fluorescent sensing, known for its sensitivity and quick response, is promising for food safety but hindered by inefficient probe design and difficulties in analyzing complex signals in food. Deep Learning (DL) offers solutions with its nonlinear modeling and pattern recognition capabilities. This review explores recent advancements in DL applications...
starch, protein, processing, quality, texture
Lacticaseibacillus rhamnosus (Lbs. rhamnosus) is renowned for its tolerance to gastric acid and adaptability to bile and alkaline conditions, and is crucial for intestinal health and immune regulation. In this study, integrated transcriptomic and proteomic analyses were employed to elucidate the response mechanisms of Lbs. rhamnosus under osmotic stress, induced by exposure to 0.6 M sodium lactate, which elevates environmental osmotic pressure. It was shown that 792 differentially expressed...
food science, starch, protein, processing, quality
Ginkgo biloba is one of the most consumed medicinal plants and broadly included as an ingredient in plant food supplements (PFS) and herbal infusions, being potential targets for economically motivated adulteration. This work aimed at comparing the use of DNA and phytochemical markers to authenticate the botanical origin of ginkgo-leaf extracts and PFS. Quantitative real-time PCR was used to detect ginkgo DNA, while ultra-high performance liquid chromatography with tandem mass spectrometry...
nutrition, processing, quality, safety, analysis
This study evaluated a novel methodology for assessing food safety vulnerabilities in shopping malls by integrating Hazard Analysis and Critical Control Points (HACCP), Threat Assessment and Critical Points (TACCP), and Failure Mode and Effects Analysis (FMEA). Inspections were conducted in nine shopping centers across Poland, the Czech Republic, Slovakia, and Spain to identify the risk of intentional/unintentional contamina- tion with chemical, biological, radiological, and nuclear agents....
food science, nutrition, processing, quality, color
The relationship between obesity and bone development remains uncertain and requires further study. Egg yolk granules (EYGs), due to their high content of phosvitin (PV), are speculated to have the potential to promote bone growth. And EYGs nanoparticles (EYG NPs) may help improve their digestibility. This study aimed to evaluate the effects of EYG NPs on longitudinal bone growth in high-fat diet-induced obese mice. EYG NPs were prepared by treating EYGs with (NaPO3)6 and ultrasonication, then...
food science, protein, nutrition, processing, quality