Previous
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 a p-value of 0.00014 (p < 0.05). Corn AFB1 levels showed a significant correlation with AFB1 levels in corn growing soils, with a p-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:
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 a p-value of 0.00014 (p < 0.05). Corn AFB1 levels showed a significant correlation with AFB1 levels in corn growing soils, with a p-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.
DOI: https://doi.org/10.37349/eff.2026.1010164
Scylla serrata (Forskål, 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 of Scylla serrata. All data presented in this paper were collected by utilizing the online databases during 2015–2025. Chemical analysis on Scylla 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 on Scylla serrata evaluated its antimicrobial activity. Scylla serrata antimicrobial protein (SSAP), chitin, haemocyanin (HC), Scylla serrata beta-glucan binding protein (Ss-β-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 that Scylla 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.
Scylla serrata (Forskål, 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 of Scylla serrata. All data presented in this paper were collected by utilizing the online databases during 2015–2025. Chemical analysis on Scylla 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 on Scylla serrata evaluated its antimicrobial activity. Scylla serrata antimicrobial protein (SSAP), chitin, haemocyanin (HC), Scylla serrata beta-glucan binding protein (Ss-β-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 that Scylla 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.
DOI: https://doi.org/10.37349/eff.2026.1010163
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.
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.
DOI: https://doi.org/10.37349/eff.2026.1010161
Aim:
The limited utilisation of underexploited tropical fruits such as Mangifera pajang Kosterm. (bambangan) in confectionery products highlights the need for alternative formulations. This study aimed to develop and optimise a soft candy formulated with M. 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 with M. 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.
Aim:
The limited utilisation of underexploited tropical fruits such as Mangifera pajang Kosterm. (bambangan) in confectionery products highlights the need for alternative formulations. This study aimed to develop and optimise a soft candy formulated with M. 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 with M. 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.
DOI: https://doi.org/10.37349/eff.2026.1010162
This article belongs to the special issue Oxidation and Antioxidant Strategies in Food Systems: From Mechanisms to Innovative Preservation Strategies
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:
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.
DOI: https://doi.org/10.37349/eff.2026.1010159
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 and okara 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 of okara incorporation and identify an optimal formulation.
Results:
Increasing okara 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 and okara 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.
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 and okara 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 of okara incorporation and identify an optimal formulation.
Results:
Increasing okara 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 and okara 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.
DOI: https://doi.org/10.37349/eff.2026.1010160
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:
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.
DOI: https://doi.org/10.37349/eff.2026.1010158
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.
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.
DOI: https://doi.org/10.37349/eff.2026.1010157
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 paired t-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.
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 paired t-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.
DOI: https://doi.org/10.37349/eff.2026.1010156
Aim:
This study focused on evaluating the bioaccessibility and antioxidant potential of the protein and phenolic compounds present in a beverage (
Methods:
The
Results:
After SGID, protein digestibility of
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 focused on evaluating the bioaccessibility and antioxidant potential of the protein and phenolic compounds present in a beverage (
Methods:
The
Results:
After SGID, protein digestibility of
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.
DOI: https://doi.org/10.37349/eff.2026.1010155
This article belongs to the special issue Natural Bioactive Compounds in Functional Foods: From Foodomics Insights to Clinical Relevance
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:
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.
DOI: https://doi.org/10.37349/eff.2026.1010153
Aim:
To explore the potential contribution of ω-3 fatty acids and fiber from traditionally cooked adult chapulines (Sphenarium purpurascens) 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 insect S. 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 adult S. 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’s t-test. The second phase consisted of a survey (n = 144) to estimate the average intake (g/day) and frequency of consumption of S. purpurascens by its buyers in the aforementioned market. The information was analyzed using descriptive statistics and the Kruskal-Wallis test.
Results:
Alfalfa-fed S. 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 of S. 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 adult S. 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:
To explore the potential contribution of ω-3 fatty acids and fiber from traditionally cooked adult chapulines (Sphenarium purpurascens) 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 insect S. 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 adult S. 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’s t-test. The second phase consisted of a survey (n = 144) to estimate the average intake (g/day) and frequency of consumption of S. purpurascens by its buyers in the aforementioned market. The information was analyzed using descriptive statistics and the Kruskal-Wallis test.
Results:
Alfalfa-fed S. 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 of S. 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 adult S. 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.
DOI: https://doi.org/10.37349/eff.2026.1010154
Aim:
Sweet potato (Ipomoea batatas 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:
Sweet potato (Ipomoea batatas 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.
DOI: https://doi.org/10.37349/eff.2026.1010152
Aim:
This study assessed the physicochemical, microbial, aflatoxin, bioactive, and aroma intensities of dried ginger (Zingiber officinale 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, Bacillus cereus, 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, and Bacillus cereus 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.
Aim:
This study assessed the physicochemical, microbial, aflatoxin, bioactive, and aroma intensities of dried ginger (Zingiber officinale 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, Bacillus cereus, 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, and Bacillus cereus 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.
DOI: https://doi.org/10.37349/eff.2026.1010150
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.
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.
DOI: https://doi.org/10.37349/eff.2026.1010151
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 on Tenebrio molitor (mealworms), Hermetia illucens [black soldier fly larvae (BSFL)], and Acheta domesticus (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 and T. 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.
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 on Tenebrio molitor (mealworms), Hermetia illucens [black soldier fly larvae (BSFL)], and Acheta domesticus (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 and T. 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.
DOI: https://doi.org/10.37349/eff.2026.1010149
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.
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.
DOI: https://doi.org/10.37349/eff.2026.1010148
This article belongs to the special issue Organic and Inorganic Compounds in Foods and Plants from Latin America
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:
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.
DOI: https://doi.org/10.37349/eff.2026.1010147
This article belongs to the special issue Food Contaminants: Analysis, Occurrence and Risk Assessment
Aim:
This study aimed to investigate the fruit of Berberis asiatica 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 against Escherichia coli and 41 mm against Micrococcus luteus, along with antifungal effects against Aspergillus niger and Candida albicans. 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 that Berberis asiatica 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:
This study aimed to investigate the fruit of Berberis asiatica 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 against Escherichia coli and 41 mm against Micrococcus luteus, along with antifungal effects against Aspergillus niger and Candida albicans. 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 that Berberis asiatica 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.
DOI: https://doi.org/10.37349/eff.2026.1010146
Aim:
This study aimed to evaluate the effect of incorporating aqueous extracts from Aloysia citrodora (lemon verbena) leaves and Pelargonium × 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 evaluate the effect of incorporating aqueous extracts from Aloysia citrodora (lemon verbena) leaves and Pelargonium × 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.
DOI: https://doi.org/10.37349/eff.2026.1010145
