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Across all regions, in light of climate change and other global crises, accelerating the food systems transformation necessitates numerous adjustments at all levels. Insect culturing has drawn attention for its potential economic benefits and offers one of the viable approaches to overcome the challenges of global food insecurity and the requirement for medicines. Millions of people around the world depend on insects as an alternate food source. The aim of the current work was to explore the new source of functional food for global food insecurity and applications of bioactive compounds present in insects and their product in the food and pharmaceutical industry. Farmers, producers of insect products, researchers, and policymakers can all benefit from the insights of this work. Insects are not only a source of animal and human food, but they also have nutritional properties due to the presence of high concentrations of bioactive compounds like phenolics, terpenoids, alcohols, and their derivatives. These contain natural bioactive compounds that may be used as a source of therapeutics against major diseases like cancer, Parkinson’s disease, anti-HIV, gastric ulcer, Alzheimer’s disease, as well as other acute and chronic non-communicable diseases. Insects and their products, such as honey, royal jelly, and bee venom, have become known for their healing and nutritional value. Hence, insect farming serves as a high-efficiency and low-footprint solution for global food security, acting as entomoceuticals, offering a most prominent source of bioactive compounds for advanced therapeutic applications.
Across all regions, in light of climate change and other global crises, accelerating the food systems transformation necessitates numerous adjustments at all levels. Insect culturing has drawn attention for its potential economic benefits and offers one of the viable approaches to overcome the challenges of global food insecurity and the requirement for medicines. Millions of people around the world depend on insects as an alternate food source. The aim of the current work was to explore the new source of functional food for global food insecurity and applications of bioactive compounds present in insects and their product in the food and pharmaceutical industry. Farmers, producers of insect products, researchers, and policymakers can all benefit from the insights of this work. Insects are not only a source of animal and human food, but they also have nutritional properties due to the presence of high concentrations of bioactive compounds like phenolics, terpenoids, alcohols, and their derivatives. These contain natural bioactive compounds that may be used as a source of therapeutics against major diseases like cancer, Parkinson’s disease, anti-HIV, gastric ulcer, Alzheimer’s disease, as well as other acute and chronic non-communicable diseases. Insects and their products, such as honey, royal jelly, and bee venom, have become known for their healing and nutritional value. Hence, insect farming serves as a high-efficiency and low-footprint solution for global food security, acting as entomoceuticals, offering a most prominent source of bioactive compounds for advanced therapeutic applications.
DOI: https://doi.org/10.37349/eff.2026.1010120
Aim:
Bangladesh produces a huge number of pineapples in the hilly areas with its medium-high land. The country has several pineapple jam and jelly processing industries. But after processing into jelly, the pomace is dumped here and there, which creates environmental pollution. Thus, the objective of the study was to utilize the pineapple pomace for processing into pomace balls as laddus with its better shelf life and quality studies.
Methods:
The pineapple pomaces were treated with different proportions of potassium metabisulfite (KMS) and potassium sorbate (KS). Then the prepared laddus were packed into polyethylene terephthalate (PET) boxes and kept at room temperature for further studies.
Results:
The laddus treated with preservatives had higher total soluble solids, energy value, crude fiber, crude protein, vitamin C, β-carotene, and total sugars. Both laddus showed a trend of decreasing water activity. After 60 days of storage, tests for microbes and mycotoxins showed that the treated laddus were free of both, while the control sample showed some microbial activity. The developed pomace balls (T2, T3, and T4) also had acceptable levels of preservatives, KMS, and KS, both alone and in combination (KMS + KS). The levels were 71.28 ppm, 78.01 ppm, and 110.31 ppm, respectively. T4 laddus were the best of the formulations when it was evaluated for its color, texture, and low water activity. The cost-benefit ratio was evaluated considering the inputs required and the benefits of the product.
Conclusions:
The preservative-treated laddus could be stored for more than 60 days, whereas the control laddus could only be stored for 30 days. The cost-benefit ratio for the laddus was 1:1.33. The agro-food processing industries and small-scale pineapple processors could apply this technology for producing and marketing the pomace ball with a shelf life of up to 60 days.
Aim:
Bangladesh produces a huge number of pineapples in the hilly areas with its medium-high land. The country has several pineapple jam and jelly processing industries. But after processing into jelly, the pomace is dumped here and there, which creates environmental pollution. Thus, the objective of the study was to utilize the pineapple pomace for processing into pomace balls as laddus with its better shelf life and quality studies.
Methods:
The pineapple pomaces were treated with different proportions of potassium metabisulfite (KMS) and potassium sorbate (KS). Then the prepared laddus were packed into polyethylene terephthalate (PET) boxes and kept at room temperature for further studies.
Results:
The laddus treated with preservatives had higher total soluble solids, energy value, crude fiber, crude protein, vitamin C, β-carotene, and total sugars. Both laddus showed a trend of decreasing water activity. After 60 days of storage, tests for microbes and mycotoxins showed that the treated laddus were free of both, while the control sample showed some microbial activity. The developed pomace balls (T2, T3, and T4) also had acceptable levels of preservatives, KMS, and KS, both alone and in combination (KMS + KS). The levels were 71.28 ppm, 78.01 ppm, and 110.31 ppm, respectively. T4 laddus were the best of the formulations when it was evaluated for its color, texture, and low water activity. The cost-benefit ratio was evaluated considering the inputs required and the benefits of the product.
Conclusions:
The preservative-treated laddus could be stored for more than 60 days, whereas the control laddus could only be stored for 30 days. The cost-benefit ratio for the laddus was 1:1.33. The agro-food processing industries and small-scale pineapple processors could apply this technology for producing and marketing the pomace ball with a shelf life of up to 60 days.
DOI: https://doi.org/10.37349/eff.2026.1010119
Aim:
This study aimed to assess the knowledge, attitudes, and practices (KAP) of butchers and beef handlers in Bangladesh, and to examine factors associated with their food safety knowledge.
Methods:
A two-stage stratified random sample of 160 respondents was drawn from 16 districts between January 2023 and December 2024. Data were collected using a structured KAP questionnaire. Scores were categorized into low, medium, and high knowledge groups. Descriptive statistics, chi-square (χ²) tests, and a partial proportional odds model (PPOM) were applied.
Results:
Findings showed high awareness of the importance of hygiene and willingness to adopt training (> 90%), yet actual practices were poor. Only 8.8% of butchers performed post-mortem examinations, 2.5% had chilling facilities, and < 1% reported using modern processing technology. Knowledge of GAP, GMP, HACCP, relevant regulations, and withdrawal periods was limited. In the PPOM analysis, higher profit per kilogram of beef (OR = 1.14; 95% CI: 1.04–1.25; p = 0.004) and average practice level (OR = 3.26; 95% CI: 1.02–10.45; p = 0.047) were significantly associated with higher food safety knowledge. Demographic variables were not significant predictors.
Conclusions:
The results highlight substantial gaps between attitudes and actual practices in beef handling. Targeted training, infrastructure support, and regulatory enforcement are recommended to strengthen meat safety in Bangladesh.
Aim:
This study aimed to assess the knowledge, attitudes, and practices (KAP) of butchers and beef handlers in Bangladesh, and to examine factors associated with their food safety knowledge.
Methods:
A two-stage stratified random sample of 160 respondents was drawn from 16 districts between January 2023 and December 2024. Data were collected using a structured KAP questionnaire. Scores were categorized into low, medium, and high knowledge groups. Descriptive statistics, chi-square (χ²) tests, and a partial proportional odds model (PPOM) were applied.
Results:
Findings showed high awareness of the importance of hygiene and willingness to adopt training (> 90%), yet actual practices were poor. Only 8.8% of butchers performed post-mortem examinations, 2.5% had chilling facilities, and < 1% reported using modern processing technology. Knowledge of GAP, GMP, HACCP, relevant regulations, and withdrawal periods was limited. In the PPOM analysis, higher profit per kilogram of beef (OR = 1.14; 95% CI: 1.04–1.25; p = 0.004) and average practice level (OR = 3.26; 95% CI: 1.02–10.45; p = 0.047) were significantly associated with higher food safety knowledge. Demographic variables were not significant predictors.
Conclusions:
The results highlight substantial gaps between attitudes and actual practices in beef handling. Targeted training, infrastructure support, and regulatory enforcement are recommended to strengthen meat safety in Bangladesh.
DOI: https://doi.org/10.37349/eff.2026.1010117
Betacyanins are bioactive compounds found in Caryophyllales, including red beetroots (Beta vulgaris), amaranths (Amaranthus sp.), and red dragon fruits (Hylocereus polyrhizus). Their biosynthesis requires several enzymes, including tyrosinase, 4,5-DOPA-extradiol-dioxygenase (DOD), and 5-O-glucosyl transferase (5GT). Environmentally friendly extraction techniques, such as ultrasound-assisted, microwave-assisted, supercritical fluid, and pulsed electric field extraction, improve the recovery of betacyanins from natural resources. Betacyanins have commercial value as food coloring agents, for smart food packaging, and in the nutraceutical, pharmaceutical, and cosmetic industries. Industrial application is expanding as more innovative methods are discovered. Several factors affect the absorption of betacyanins, including gastrointestinal degradation, the nature of the ingested betacyanins, and the food matrix. Betanin, the main betacyanin, is excreted through urine when given intravenously. However, orally administered betanin showed limited urinary excretion, suggesting extensive modification or digestion in the gastrointestinal tract. Biologically, betacyanins are shown to have antioxidant, anti-inflammatory, antidiabetic, hypolipidemic, gut-microbiome-modulatory, antiproliferative, and antimicrobial properties. Recent molecular docking developments showed this compound group’s potential in modulating key target enzymes and proteins.
Betacyanins are bioactive compounds found in Caryophyllales, including red beetroots (Beta vulgaris), amaranths (Amaranthus sp.), and red dragon fruits (Hylocereus polyrhizus). Their biosynthesis requires several enzymes, including tyrosinase, 4,5-DOPA-extradiol-dioxygenase (DOD), and 5-O-glucosyl transferase (5GT). Environmentally friendly extraction techniques, such as ultrasound-assisted, microwave-assisted, supercritical fluid, and pulsed electric field extraction, improve the recovery of betacyanins from natural resources. Betacyanins have commercial value as food coloring agents, for smart food packaging, and in the nutraceutical, pharmaceutical, and cosmetic industries. Industrial application is expanding as more innovative methods are discovered. Several factors affect the absorption of betacyanins, including gastrointestinal degradation, the nature of the ingested betacyanins, and the food matrix. Betanin, the main betacyanin, is excreted through urine when given intravenously. However, orally administered betanin showed limited urinary excretion, suggesting extensive modification or digestion in the gastrointestinal tract. Biologically, betacyanins are shown to have antioxidant, anti-inflammatory, antidiabetic, hypolipidemic, gut-microbiome-modulatory, antiproliferative, and antimicrobial properties. Recent molecular docking developments showed this compound group’s potential in modulating key target enzymes and proteins.
DOI: https://doi.org/10.37349/eff.2026.1010118
Pearl millet (Pennisetum glaucum) is known for its agronomic, economic, and nutritional functionalities coupled with its important position as a “Smart food” in the food ecosystem. However, among agronomic products, pearl millet is now considered an “orphan crop” due to its neglect. As a result, numerous scientific methods have been investigated to clarify the antinutritional factors that prevent the bioaccessibility of minerals in pearl millet. To meet the biological needs of consumers, this review examines the various sustainable food processing techniques employed to enhance the mineral bioaccessibility of pearl millet. Additionally, the benefits of pearl millet for health are mentioned. The application of the INFOGEST digestion model as a method for comprehending mineral bioaccessibility in vitro is presented. Some well-known millet food products are reportedly being adopted to encourage and prevent the underutilization of pearl millet. In summary, the results offer optimization strategies to reduce the bioaccessibility issues associated with pearl millet minerals for human nutrition, hidden hunger, and public health mineral deficiency interventions.
Pearl millet (Pennisetum glaucum) is known for its agronomic, economic, and nutritional functionalities coupled with its important position as a “Smart food” in the food ecosystem. However, among agronomic products, pearl millet is now considered an “orphan crop” due to its neglect. As a result, numerous scientific methods have been investigated to clarify the antinutritional factors that prevent the bioaccessibility of minerals in pearl millet. To meet the biological needs of consumers, this review examines the various sustainable food processing techniques employed to enhance the mineral bioaccessibility of pearl millet. Additionally, the benefits of pearl millet for health are mentioned. The application of the INFOGEST digestion model as a method for comprehending mineral bioaccessibility in vitro is presented. Some well-known millet food products are reportedly being adopted to encourage and prevent the underutilization of pearl millet. In summary, the results offer optimization strategies to reduce the bioaccessibility issues associated with pearl millet minerals for human nutrition, hidden hunger, and public health mineral deficiency interventions.
DOI: https://doi.org/10.37349/eff.2026.1010116
Aim:
Malabar chestnut seed from Nigeria is an underutilized seed in Africa that possesses different nutritional, functional, and medicinal characteristics. Nevertheless, there is no quality information on the antioxidant properties of the embryo, the whole seed, and the seed coat of the Pachira glabra. This research investigated the nutritional composition and antioxidant properties of the Malabar chestnut embryo (MCE), whole Malabar chestnut (WMC), and Malabar chestnut seed coat (MCSC).
Methods:
The nuts were sorted, and the seed coat was separated from the embryo. This was processed to get the WMC, MCE, and MCSC flours, and they were analyzed for proximate composition, minerals, amino acid profiles, antinutrients, and antioxidant properties.
Results:
The proximate composition (g/100 g) showed high protein and fat content, total ash (2.50–3.50), crude fiber (2.04–11.43), moisture (3.62–7.93), and carbohydrate (13.29–37.92). The results also showed higher deposition of minerals in the seed coat, with phosphorus (2.82–5.26) and potassium (2.77–4.90) being the most abundant. This indicates that the seed can be used as a supplement for these nutrients. Low lead content was recorded in all samples. The antinutritional compositions were relatively lower in the embryo compared to the seed coat and whole seed. Furthermore, the high ratio of essential amino acids to non-essential amino acids (0.63–0.87), particularly in MCE, positions the seed as a potential high-quality protein source. The antioxidant properties demonstrated a high scavenging power, with a viable level of total phenol (198.65–330.41) mg GAE/g, total flavonoid (30.74–86.49) mg QE/g, as well as ABTS (2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) and DPPH (2,2-diphenyl-1-picrylhydrazyl).
Conclusions:
The seed coat and the embryo of the Malabar chestnut showed superior nutritional composition and antioxidant properties; therefore, they can be used for medicinal purposes and as an antioxidant in the management of chronic diet-based diseases.
Aim:
Malabar chestnut seed from Nigeria is an underutilized seed in Africa that possesses different nutritional, functional, and medicinal characteristics. Nevertheless, there is no quality information on the antioxidant properties of the embryo, the whole seed, and the seed coat of the Pachira glabra. This research investigated the nutritional composition and antioxidant properties of the Malabar chestnut embryo (MCE), whole Malabar chestnut (WMC), and Malabar chestnut seed coat (MCSC).
Methods:
The nuts were sorted, and the seed coat was separated from the embryo. This was processed to get the WMC, MCE, and MCSC flours, and they were analyzed for proximate composition, minerals, amino acid profiles, antinutrients, and antioxidant properties.
Results:
The proximate composition (g/100 g) showed high protein and fat content, total ash (2.50–3.50), crude fiber (2.04–11.43), moisture (3.62–7.93), and carbohydrate (13.29–37.92). The results also showed higher deposition of minerals in the seed coat, with phosphorus (2.82–5.26) and potassium (2.77–4.90) being the most abundant. This indicates that the seed can be used as a supplement for these nutrients. Low lead content was recorded in all samples. The antinutritional compositions were relatively lower in the embryo compared to the seed coat and whole seed. Furthermore, the high ratio of essential amino acids to non-essential amino acids (0.63–0.87), particularly in MCE, positions the seed as a potential high-quality protein source. The antioxidant properties demonstrated a high scavenging power, with a viable level of total phenol (198.65–330.41) mg GAE/g, total flavonoid (30.74–86.49) mg QE/g, as well as ABTS (2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) and DPPH (2,2-diphenyl-1-picrylhydrazyl).
Conclusions:
The seed coat and the embryo of the Malabar chestnut showed superior nutritional composition and antioxidant properties; therefore, they can be used for medicinal purposes and as an antioxidant in the management of chronic diet-based diseases.
DOI: https://doi.org/10.37349/eff.2026.1010115
DOI: https://doi.org/10.37349/eff.2026.1010114
This article belongs to the special issue The food (r)evolution towards food quality/security and human nutrition
Aim:
Mango kernel has potential as an alternative flour source to enhance the nutritional value of flatbreads, providing a cost-effective means of promoting healthier foods. This study aimed to determine the effects of mango kernel flour (MKF) incorporation on the physicochemical and sensory properties of balady flatbread.
Methods:
Balady flatbreads were prepared with different substitution levels of MKF (0%, 25%, 50%, 75%, and 100%). The samples were analyzed for proximate composition, mineral content, color attributes, texture profile, specific volume, microstructure (via scanning electron microscopy), and sensory characteristics.
Results:
Chemical analysis revealed that MKF substitution significantly increased fat (3.74–13.35%), ash (1.51–2.13%), crude fiber (0.32–2.93%), and energy (266.65–328.78 kcal/g) contents, while protein content remained unaffected. In contrast, moisture (36.34–29.37%) and carbohydrate (54.75–47.98%) contents decreased significantly. Increasing MKF levels also elevated potassium, iron, and magnesium contents. The specific volume decreased (3.48–0.70 mL/g), and texture hardness increased markedly (184.67–9,373.42 g). Scanning electron microscopy showed a more compact structure (pore size reduced from 69.07 to 42.30 μm) with darker and less yellow coloration as MKF substitution increased. Sensory evaluation by 50 panelists indicated that the control sample (100% wheat flour) received significantly higher scores for all evaluated attributes.
Conclusions:
Increasing levels of MKF incorporation enhanced fat, fiber, ash, and mineral contents but reduced loaf volume, increased hardness, decreased pore size, and lowered sensory acceptability. Among the formulations tested, flatbread containing 25% MKF (FB2) was identified as the optimal formulation, offering improved nutritional properties with acceptable sensory quality. These findings highlight the potential application of MKF as a sustainable, value-added ingredient for developing nutrient-enriched flatbreads and other bakery products, contributing to food waste reduction and functional food innovation.
Aim:
Mango kernel has potential as an alternative flour source to enhance the nutritional value of flatbreads, providing a cost-effective means of promoting healthier foods. This study aimed to determine the effects of mango kernel flour (MKF) incorporation on the physicochemical and sensory properties of balady flatbread.
Methods:
Balady flatbreads were prepared with different substitution levels of MKF (0%, 25%, 50%, 75%, and 100%). The samples were analyzed for proximate composition, mineral content, color attributes, texture profile, specific volume, microstructure (via scanning electron microscopy), and sensory characteristics.
Results:
Chemical analysis revealed that MKF substitution significantly increased fat (3.74–13.35%), ash (1.51–2.13%), crude fiber (0.32–2.93%), and energy (266.65–328.78 kcal/g) contents, while protein content remained unaffected. In contrast, moisture (36.34–29.37%) and carbohydrate (54.75–47.98%) contents decreased significantly. Increasing MKF levels also elevated potassium, iron, and magnesium contents. The specific volume decreased (3.48–0.70 mL/g), and texture hardness increased markedly (184.67–9,373.42 g). Scanning electron microscopy showed a more compact structure (pore size reduced from 69.07 to 42.30 μm) with darker and less yellow coloration as MKF substitution increased. Sensory evaluation by 50 panelists indicated that the control sample (100% wheat flour) received significantly higher scores for all evaluated attributes.
Conclusions:
Increasing levels of MKF incorporation enhanced fat, fiber, ash, and mineral contents but reduced loaf volume, increased hardness, decreased pore size, and lowered sensory acceptability. Among the formulations tested, flatbread containing 25% MKF (FB2) was identified as the optimal formulation, offering improved nutritional properties with acceptable sensory quality. These findings highlight the potential application of MKF as a sustainable, value-added ingredient for developing nutrient-enriched flatbreads and other bakery products, contributing to food waste reduction and functional food innovation.
DOI: https://doi.org/10.37349/eff.2026.1010113
Aim:
Probiotic microorganisms, primarily lactic acid bacteria (LAB) and bifidobacteria, are able to solve most of the problems of animal by-products that hinder their use in the food industry. The most important property of LAB is their antagonistic activity against pathogenic and opportunistic microorganisms. The aim of the study is to compare the antimicrobial activity of microorganisms from commercial starters, medicinal preparations, and newly isolated strains. It is important to evaluate two alternative methods for determining antimicrobial activity in terms of their interchangeability.
Methods:
A total of 11 microorganisms and consortia from various sources were studied, including five newly isolated strains. Their antagonistic activity against 8 strains of pathogenic and opportunistic microorganisms was evaluated by two in vitro methods: agar diffusion and co-cultivation. Their interchangeability was assessed using the linear Pearson correlation coefficient.
Results:
The 12th hour of cultivation, corresponding to the maximum specific growth rate of the studied newly isolated strains and consortia were determined and used to take a supernatant sample for co-cultivation with test pathogens. Of the studied cultures, lactobacilli and pediococci showed the greatest antagonistic activity against the tested pathogens, while Staphylococcus spp. showed minimal activity.
Conclusions:
The highest inhibition index was observed in consortia containing Lactobacillus and Pediococcus. The antagonistic activity of the newly isolated strains is lower than that of meat starter cultures and medicinal products. The evaluation of the comparability of analytical methods for determining antimicrobial activity demonstrates a high positive correlation of the results, but requires further research to resolve the issue of their interchangeability.
Aim:
Probiotic microorganisms, primarily lactic acid bacteria (LAB) and bifidobacteria, are able to solve most of the problems of animal by-products that hinder their use in the food industry. The most important property of LAB is their antagonistic activity against pathogenic and opportunistic microorganisms. The aim of the study is to compare the antimicrobial activity of microorganisms from commercial starters, medicinal preparations, and newly isolated strains. It is important to evaluate two alternative methods for determining antimicrobial activity in terms of their interchangeability.
Methods:
A total of 11 microorganisms and consortia from various sources were studied, including five newly isolated strains. Their antagonistic activity against 8 strains of pathogenic and opportunistic microorganisms was evaluated by two in vitro methods: agar diffusion and co-cultivation. Their interchangeability was assessed using the linear Pearson correlation coefficient.
Results:
The 12th hour of cultivation, corresponding to the maximum specific growth rate of the studied newly isolated strains and consortia were determined and used to take a supernatant sample for co-cultivation with test pathogens. Of the studied cultures, lactobacilli and pediococci showed the greatest antagonistic activity against the tested pathogens, while Staphylococcus spp. showed minimal activity.
Conclusions:
The highest inhibition index was observed in consortia containing Lactobacillus and Pediococcus. The antagonistic activity of the newly isolated strains is lower than that of meat starter cultures and medicinal products. The evaluation of the comparability of analytical methods for determining antimicrobial activity demonstrates a high positive correlation of the results, but requires further research to resolve the issue of their interchangeability.
DOI: https://doi.org/10.37349/eff.2026.1010112
Aim:
Food contaminants such as acrylamide, 3-monochloropropane-1,2-diol (3-MCPD), glycidyl stearate, deoxynivalenol, hydroxymethylfurfural, and zearalenone represent significant toxicological concerns in humans due to their potential genotoxic, hepatotoxic, and carcinogenic properties. This study aimed to investigate the molecular interactions of these contaminants with cytochrome P450 2E1 (CYP2E1), a key enzyme in xenobiotic metabolism, using an in silico approach.
Methods:
Molecular docking simulations were performed to assess the binding affinities and interaction profiles of selected food contaminants with the active site of human CYP2E1. The docking scores and binding poses were analyzed to predict possible metabolic outcomes and risks associated with exposure.
Results:
Docking analysis revealed variable binding affinities among the tested contaminants. Glycidyl stearate, zearalenone, and deoxynivalenol demonstrated stronger binding interactions (higher docking scores) compared to acrylamide and 3-MCPD, suggesting higher potential for CYP2E1-mediated metabolism. Quantitative results have been added: glycidyl stearate, deoxynivalenol, and zearalenone showed the stronger binding energies (−6.4, −7.2, and –7.9 kcal/mol), while acrylamide and 3-MCPD were weaker (−3.7 and −4.1 kcal/mol). Hydroxymethylfurfural showed an intermediate binding affinity (ΔG = –5.3 kcal/mol), suggesting a moderate potential for CYP2E1-mediated metabolism. Differential binding patterns highlighted possible metabolic activation or detoxification pathways.
Conclusions:
The results indicate that CYP2E1 plays an important role in mediating the biochemical responses to multiple food contaminants. Stronger interactions with certain contaminants suggest a higher risk of metabolic activation, which may contribute to their toxic effects. This study demonstrates the utility of molecular docking for predicting human biochemical responses and supports its use as a complementary tool in food safety risk assessment.
Aim:
Food contaminants such as acrylamide, 3-monochloropropane-1,2-diol (3-MCPD), glycidyl stearate, deoxynivalenol, hydroxymethylfurfural, and zearalenone represent significant toxicological concerns in humans due to their potential genotoxic, hepatotoxic, and carcinogenic properties. This study aimed to investigate the molecular interactions of these contaminants with cytochrome P450 2E1 (CYP2E1), a key enzyme in xenobiotic metabolism, using an in silico approach.
Methods:
Molecular docking simulations were performed to assess the binding affinities and interaction profiles of selected food contaminants with the active site of human CYP2E1. The docking scores and binding poses were analyzed to predict possible metabolic outcomes and risks associated with exposure.
Results:
Docking analysis revealed variable binding affinities among the tested contaminants. Glycidyl stearate, zearalenone, and deoxynivalenol demonstrated stronger binding interactions (higher docking scores) compared to acrylamide and 3-MCPD, suggesting higher potential for CYP2E1-mediated metabolism. Quantitative results have been added: glycidyl stearate, deoxynivalenol, and zearalenone showed the stronger binding energies (−6.4, −7.2, and –7.9 kcal/mol), while acrylamide and 3-MCPD were weaker (−3.7 and −4.1 kcal/mol). Hydroxymethylfurfural showed an intermediate binding affinity (ΔG = –5.3 kcal/mol), suggesting a moderate potential for CYP2E1-mediated metabolism. Differential binding patterns highlighted possible metabolic activation or detoxification pathways.
Conclusions:
The results indicate that CYP2E1 plays an important role in mediating the biochemical responses to multiple food contaminants. Stronger interactions with certain contaminants suggest a higher risk of metabolic activation, which may contribute to their toxic effects. This study demonstrates the utility of molecular docking for predicting human biochemical responses and supports its use as a complementary tool in food safety risk assessment.
DOI: https://doi.org/10.37349/eff.2026.1010111
This article belongs to the special issue Food Contaminants: Analysis, Occurrence and Risk Assessment
Aim:
This study aims to investigate the enablers and barriers influencing the adoption of plant-based diets among Filipino adult consumers in Metro Manila.
Methods:
A cross-sectional survey was conducted among Filipino adults responsible for household food decisions, particularly those with the capacity to purchase food or plan meals within their household, residing in Metro Manila. The questionnaire, adapted from validated instruments and guided by the COM-B behavioral model, assessed demographic characteristics, food consumption patterns, attitudes, and intentions toward plant-based diets. Data were collected via an online platform and analyzed using cluster segmentation, chi-square tests, and logistic regression to identify key determinants of dietary intentions and behaviors.
Results:
Respondents were categorized into four food consumption clusters ranging from high meat-high plant, high meat-low plant, low meat-low plant, and low meat-high plant intake based on the food frequency consumption by applying the k-means clustering method. Monthly household income was significantly associated with food consumption patterns. Overall, 39.34% of participants intended to reduce meat consumption, while 54.10% aimed to increase plant-based food intake. Behavioral analysis revealed that psychological capability (knowledge of plant-based cooking) and reflective motivation (enjoyment of vegetarian dishes) significantly increased intentions to shift diets. Conversely, barriers included perceptions that plant-based meal preparation is time-consuming and satisfaction with reducing but not eliminating meat intake. Social opportunity factors showed mixed effects, with autonomy supporting dietary shifts, but social normalization of meat reduction potentially reducing individual motivation.
Conclusions:
There is a growing intention among Filipino consumers to adopt plant-based diets, yet practical and perceptual barriers remain. Addressing these challenges through education, improving accessibility, and leveraging social influences is essential to facilitate dietary shifts. Economic factors, particularly income disparities, also influence food choices, highlighting the need for equitable policies. Supporting plant-based diets can advance public health, environmental sustainability, and climate resilience in the Philippine context.
Aim:
This study aims to investigate the enablers and barriers influencing the adoption of plant-based diets among Filipino adult consumers in Metro Manila.
Methods:
A cross-sectional survey was conducted among Filipino adults responsible for household food decisions, particularly those with the capacity to purchase food or plan meals within their household, residing in Metro Manila. The questionnaire, adapted from validated instruments and guided by the COM-B behavioral model, assessed demographic characteristics, food consumption patterns, attitudes, and intentions toward plant-based diets. Data were collected via an online platform and analyzed using cluster segmentation, chi-square tests, and logistic regression to identify key determinants of dietary intentions and behaviors.
Results:
Respondents were categorized into four food consumption clusters ranging from high meat-high plant, high meat-low plant, low meat-low plant, and low meat-high plant intake based on the food frequency consumption by applying the k-means clustering method. Monthly household income was significantly associated with food consumption patterns. Overall, 39.34% of participants intended to reduce meat consumption, while 54.10% aimed to increase plant-based food intake. Behavioral analysis revealed that psychological capability (knowledge of plant-based cooking) and reflective motivation (enjoyment of vegetarian dishes) significantly increased intentions to shift diets. Conversely, barriers included perceptions that plant-based meal preparation is time-consuming and satisfaction with reducing but not eliminating meat intake. Social opportunity factors showed mixed effects, with autonomy supporting dietary shifts, but social normalization of meat reduction potentially reducing individual motivation.
Conclusions:
There is a growing intention among Filipino consumers to adopt plant-based diets, yet practical and perceptual barriers remain. Addressing these challenges through education, improving accessibility, and leveraging social influences is essential to facilitate dietary shifts. Economic factors, particularly income disparities, also influence food choices, highlighting the need for equitable policies. Supporting plant-based diets can advance public health, environmental sustainability, and climate resilience in the Philippine context.
DOI: https://doi.org/10.37349/eff.2026.1010110
Aim:
Because sweet potato is an important staple food crop worldwide, particularly in developing countries, the cultivar has a great influence on the nutritional quality and storage capability of the roots. The aim of this study was to characterize and segregate the sweet potato diversity of 18 selected cultivars grown in Jamaica.
Methods:
Quality attributes were estimated by determining carotenoids, anthocyanins, dry matter, and ash, parameters used to characterize eighteen (18) different cultivars of sweet potato phenotypically. ANOVA and LSD analyses were used to analyse data. Furthermore, PCA and HCA analyses were used to compare and segregate the studied cultivars.
Results:
Results showed that four cultivars contained more than 10 μg/g fresh weight of carotenoids, and in nine cultivars, anthocyanin content was higher than 500 μg/g fresh weight. Dry matter varied from 21.96% to 46.46%, and ash content ranged from 0.09 to 1.2%. The segregation of the cultivars revealed two principal components, with PC1 explaining 45.9% and PC2 explaining 33.7%. The classification based on their nutritional contents showed PC1 explaining 38.9% and PC2 explaining 35.1% of the total variance. On the other hand, HCA and heatmapping evidenced the presence of three main groups, namely anthocyanins, carotenoids, and ash.
Conclusions:
The findings of this study advanced our existing knowledge on the numerous cultivars of sweet potato grown in Jamaica and validated the diversity of their nutritional profile. From these data, we can recommend that some cultivars of sweet potato are suitable for processing and could also contribute significantly to improving local human nutrition.
Aim:
Because sweet potato is an important staple food crop worldwide, particularly in developing countries, the cultivar has a great influence on the nutritional quality and storage capability of the roots. The aim of this study was to characterize and segregate the sweet potato diversity of 18 selected cultivars grown in Jamaica.
Methods:
Quality attributes were estimated by determining carotenoids, anthocyanins, dry matter, and ash, parameters used to characterize eighteen (18) different cultivars of sweet potato phenotypically. ANOVA and LSD analyses were used to analyse data. Furthermore, PCA and HCA analyses were used to compare and segregate the studied cultivars.
Results:
Results showed that four cultivars contained more than 10 μg/g fresh weight of carotenoids, and in nine cultivars, anthocyanin content was higher than 500 μg/g fresh weight. Dry matter varied from 21.96% to 46.46%, and ash content ranged from 0.09 to 1.2%. The segregation of the cultivars revealed two principal components, with PC1 explaining 45.9% and PC2 explaining 33.7%. The classification based on their nutritional contents showed PC1 explaining 38.9% and PC2 explaining 35.1% of the total variance. On the other hand, HCA and heatmapping evidenced the presence of three main groups, namely anthocyanins, carotenoids, and ash.
Conclusions:
The findings of this study advanced our existing knowledge on the numerous cultivars of sweet potato grown in Jamaica and validated the diversity of their nutritional profile. From these data, we can recommend that some cultivars of sweet potato are suitable for processing and could also contribute significantly to improving local human nutrition.
DOI: https://doi.org/10.37349/eff.2026.1010109
Aim:
This study aimed to evaluate and compare the antioxidant activity, phenolic and flavonoid content, proline, and protein levels of oak honeydew and oak honeydew-nectar honeys produced in Northwestern Greece, providing the first comparative compositional data for these honey types.
Methods:
Thirty-four honey samples (16 oak honeydew and 18 oak honeydew-nectar) were collected from the region of Western Macedonia during the 2021–2022 harvest seasons. Total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity (DPPH and FRAP assays), colour intensity (ABS450), and proline and protein contents were determined using spectrophotometric methods. Statistical analyses included independent-samples t-tests, Pearson correlation analysis, and multivariate techniques (PCA and hierarchical clustering) to assess variation and grouping patterns between honey types.
Results:
Oak honeydew honey showed higher TPC (137.52 vs. 115.69 mg GAE/100 g), antioxidant activity (DPPH: 20.26 vs. 15.24% inhibition; FRAP: 53.25 vs. 41.26 μΜ TE/100 g), and colour intensity (ABS450: 802 vs. 623.3 mAU) compared with oak honeydew-nectar honey (P < 0.05). TFC (51.67 vs. 42.22 mg RUE/100 g), proline (965.62 vs. 1,095.68 mg/kg), and protein contents (0.24 vs. 0.27 mg/g) were similar between oak honeydew and oak honeydew-nectar honey, respectively, with no significant differences (P > 0.05). Correlation analysis revealed strong positive associations among antioxidant activity, colour intensity, and flavonoid content, while protein exhibited inverse correlations with antioxidant parameters in oak honeydew honey but positive ones in oak honeydew-nectar honey. PCA showed a clear differentiation trend between the two honey types.
Conclusions:
Oak honeydew honey exhibited superior antioxidant capacity and phenolic content, reflecting a richer bioactive composition. These findings provide the first comparative insight into Greek oak honeys and highlight their practical significance for honey authentication, quality evaluation, and consumer awareness of honeydew honeys produced in Northwestern Greece.
Aim:
This study aimed to evaluate and compare the antioxidant activity, phenolic and flavonoid content, proline, and protein levels of oak honeydew and oak honeydew-nectar honeys produced in Northwestern Greece, providing the first comparative compositional data for these honey types.
Methods:
Thirty-four honey samples (16 oak honeydew and 18 oak honeydew-nectar) were collected from the region of Western Macedonia during the 2021–2022 harvest seasons. Total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity (DPPH and FRAP assays), colour intensity (ABS450), and proline and protein contents were determined using spectrophotometric methods. Statistical analyses included independent-samples t-tests, Pearson correlation analysis, and multivariate techniques (PCA and hierarchical clustering) to assess variation and grouping patterns between honey types.
Results:
Oak honeydew honey showed higher TPC (137.52 vs. 115.69 mg GAE/100 g), antioxidant activity (DPPH: 20.26 vs. 15.24% inhibition; FRAP: 53.25 vs. 41.26 μΜ TE/100 g), and colour intensity (ABS450: 802 vs. 623.3 mAU) compared with oak honeydew-nectar honey (P < 0.05). TFC (51.67 vs. 42.22 mg RUE/100 g), proline (965.62 vs. 1,095.68 mg/kg), and protein contents (0.24 vs. 0.27 mg/g) were similar between oak honeydew and oak honeydew-nectar honey, respectively, with no significant differences (P > 0.05). Correlation analysis revealed strong positive associations among antioxidant activity, colour intensity, and flavonoid content, while protein exhibited inverse correlations with antioxidant parameters in oak honeydew honey but positive ones in oak honeydew-nectar honey. PCA showed a clear differentiation trend between the two honey types.
Conclusions:
Oak honeydew honey exhibited superior antioxidant capacity and phenolic content, reflecting a richer bioactive composition. These findings provide the first comparative insight into Greek oak honeys and highlight their practical significance for honey authentication, quality evaluation, and consumer awareness of honeydew honeys produced in Northwestern Greece.
DOI: https://doi.org/10.37349/eff.2026.1010108
Gut microbiota is critical for human immunity, metabolism, and overall well-being. Dysbiosis has been associated with a variety of diseases, including metabolic syndrome, inflammatory diseases, and neurodevelopmental issues. Kefir, a traditional fermented beverage produced with dairy or non-dairy substrates and kefir grains, contains probiotics and bioactive substances that may improve gut microbial composition. Current research indicates that kefir increases beneficial taxa such as Lactobacillus spp., Bifidobacterium spp., and Akkermansia spp., whereas decreasing pro-inflammatory microbes such as Enterobacteriaceae spp. and Clostridium spp. via antimicrobial metabolite production, competitive exclusion, prebiotic exopolysaccharides, short-chain fatty acid enhancement, immune modulation, and improved gut-barrier integrity. Furthermore, traditional kefir fermented with grains has higher microbial diversity and probiotic potential than kefir fermented with starting cultures. Despite these encouraging results, interpretation is constrained by variations in kefir production, dosage, intervention duration, and microbiota analysis methods; therefore, this review aims to evaluate how kefir modulates gut microbiota composition in human and animal models.
Gut microbiota is critical for human immunity, metabolism, and overall well-being. Dysbiosis has been associated with a variety of diseases, including metabolic syndrome, inflammatory diseases, and neurodevelopmental issues. Kefir, a traditional fermented beverage produced with dairy or non-dairy substrates and kefir grains, contains probiotics and bioactive substances that may improve gut microbial composition. Current research indicates that kefir increases beneficial taxa such as Lactobacillus spp., Bifidobacterium spp., and Akkermansia spp., whereas decreasing pro-inflammatory microbes such as Enterobacteriaceae spp. and Clostridium spp. via antimicrobial metabolite production, competitive exclusion, prebiotic exopolysaccharides, short-chain fatty acid enhancement, immune modulation, and improved gut-barrier integrity. Furthermore, traditional kefir fermented with grains has higher microbial diversity and probiotic potential than kefir fermented with starting cultures. Despite these encouraging results, interpretation is constrained by variations in kefir production, dosage, intervention duration, and microbiota analysis methods; therefore, this review aims to evaluate how kefir modulates gut microbiota composition in human and animal models.
DOI: https://doi.org/10.37349/eff.2025.1010107
The ketogenic diet (KD) is increasingly recognized for its therapeutic benefits in managing metabolic disorders, including obesity, type 2 diabetes, and epilepsy. However, adherence to KD can elevate the body’s acid load through ketone body production, potentially leading to metabolic acidosis. Alkalinizing salts, such as sodium bicarbonate, potassium citrate, magnesium, and calcium, play a crucial role in maintaining acid-base balance and mitigating complications associated with this dietary regimen. Evidence from studies published between 2000 and 2024 highlights that these interventions can reduce acidosis-related complications, including bone demineralization, muscle cramps, and fatigue, while improving mineral balance and metabolic stability. These findings suggest that incorporating alkalinizing strategies may enhance the safety and effectiveness of KDs. Further research is needed to define optimal dosing, assess long-term safety, and develop practical clinical guidelines, particularly for vulnerable populations.
The ketogenic diet (KD) is increasingly recognized for its therapeutic benefits in managing metabolic disorders, including obesity, type 2 diabetes, and epilepsy. However, adherence to KD can elevate the body’s acid load through ketone body production, potentially leading to metabolic acidosis. Alkalinizing salts, such as sodium bicarbonate, potassium citrate, magnesium, and calcium, play a crucial role in maintaining acid-base balance and mitigating complications associated with this dietary regimen. Evidence from studies published between 2000 and 2024 highlights that these interventions can reduce acidosis-related complications, including bone demineralization, muscle cramps, and fatigue, while improving mineral balance and metabolic stability. These findings suggest that incorporating alkalinizing strategies may enhance the safety and effectiveness of KDs. Further research is needed to define optimal dosing, assess long-term safety, and develop practical clinical guidelines, particularly for vulnerable populations.
DOI: https://doi.org/10.37349/eff.2025.1010106
Aim:
Foodborne non-typhoidal Salmonella (NTS) infections are a major global health issue, frequently linked to animal source foods. However, there is limited data on NTS prevalence, distribution, and serotype diversity in common animal products and related food in Ghana. This study investigated the prevalence and serotype diversity of NTS in animal source foods, ready-to-eat (RTE) food, and animal fecal samples across six districts in the Greater Accra Region of Ghana.
Methods:
A total of 696 samples were randomly collected from selected markets across the districts. These included unprocessed animal products: beef (16), chicken (21), eggs (185), and raw cow milk (40). Additionally, 50 samples of RTE street foods and 36 samples of locally produced soft cheese (“wagashie”) were obtained from vendors. Fecal samples consisted of chicken droppings (70) and pig feces (138), which were purposively collected from 11 poultry farms and two pig slaughter facilities in the region. Furthermore, 140 pork samples were purposively collected from the slaughter facilities. Standard microbiological methods, including pre-enrichment, selective enrichment, and plating on selective media, were used for Salmonella species isolation, with identification confirmed by matrix-assisted laser desorption ionization time-of-flight mass spectrometry. Serotyping followed the White-Kauffman Le-Minor classification scheme.
Results:
Overall, 26 Salmonella isolates were recovered (3.7%). Prevalence was significantly higher in animal source foods (5.71%; 25/438) compared to fecal samples (0.4%; 1/208) (p = 0.0026). Salmonella contamination was highest in raw pork (13.6%), followed by “wagashie” (5.5%) and raw milk (5%). Nine distinct serotypes were identified. Among them, Salmonella Typhimurium was the most prevalent, accounting for 40.9%, followed by Salmonella Kaapstad at 13.6%. Additionally, pork samples contained seven of these serotypes.
Conclusions:
These findings highlight a potential risk posed by NTS in commonly consumed animal source foods in Greater Accra and emphasize the need for targeted interventions to control contamination, particularly in pork products.
Aim:
Foodborne non-typhoidal Salmonella (NTS) infections are a major global health issue, frequently linked to animal source foods. However, there is limited data on NTS prevalence, distribution, and serotype diversity in common animal products and related food in Ghana. This study investigated the prevalence and serotype diversity of NTS in animal source foods, ready-to-eat (RTE) food, and animal fecal samples across six districts in the Greater Accra Region of Ghana.
Methods:
A total of 696 samples were randomly collected from selected markets across the districts. These included unprocessed animal products: beef (16), chicken (21), eggs (185), and raw cow milk (40). Additionally, 50 samples of RTE street foods and 36 samples of locally produced soft cheese (“wagashie”) were obtained from vendors. Fecal samples consisted of chicken droppings (70) and pig feces (138), which were purposively collected from 11 poultry farms and two pig slaughter facilities in the region. Furthermore, 140 pork samples were purposively collected from the slaughter facilities. Standard microbiological methods, including pre-enrichment, selective enrichment, and plating on selective media, were used for Salmonella species isolation, with identification confirmed by matrix-assisted laser desorption ionization time-of-flight mass spectrometry. Serotyping followed the White-Kauffman Le-Minor classification scheme.
Results:
Overall, 26 Salmonella isolates were recovered (3.7%). Prevalence was significantly higher in animal source foods (5.71%; 25/438) compared to fecal samples (0.4%; 1/208) (p = 0.0026). Salmonella contamination was highest in raw pork (13.6%), followed by “wagashie” (5.5%) and raw milk (5%). Nine distinct serotypes were identified. Among them, Salmonella Typhimurium was the most prevalent, accounting for 40.9%, followed by Salmonella Kaapstad at 13.6%. Additionally, pork samples contained seven of these serotypes.
Conclusions:
These findings highlight a potential risk posed by NTS in commonly consumed animal source foods in Greater Accra and emphasize the need for targeted interventions to control contamination, particularly in pork products.
DOI: https://doi.org/10.37349/eff.2025.1010105
Aim:
This study investigated the impact of storage temperature over a 12-week period on the quality of dairy and non-dairy frozen desserts produced at a university micro-creamery. Standardized production methods were employed to minimize variability. The primary objective was to assess whether increasing frozen storage temperatures—a potential strategy for reducing energy consumption—would adversely affect product quality.
Methods:
Changes in ice crystal size were evaluated using scanning electron microscopy (SEM) on freeze-dried samples. A trained sensory panel assessed texture coarseness (grittiness) using a 5-point scale (1 = smoothest, 5 = grittiest). Weight loss was measured by comparing the sample mass before and after storage. Products were stored at four temperatures: –28.9°C (control), –17.8°C, –15.0°C, and –12.2°C, with evaluations conducted at 0, 4, 8, and 12 weeks. Statistical analysis was performed using a significance level of α = 0.05.
Results:
Higher storage temperatures resulted in increased ice crystal size and greater perceived grittiness. Non-dairy desserts, which contained slightly more fat, demonstrated greater resistance to ice crystal growth and texture degradation. Desserts stored at –12.2°C and –15.0°C exhibited significantly larger ice crystals and coarser textures after 8 weeks compared to those stored at –17.8°C and –28.9°C.
Conclusions:
The results indicate that storage at –15.0°C may be a feasible energy-saving option for commercial frozen dessert storage, provided the product is consumed within four weeks. However, storage at –12.2°C led to significant quality loss, suggesting that product reformulation may be necessary at this temperature. Further research should explore the role of various plant-based fats compared to milkfat in mitigating ice and fat crystal growth and preserving texture in frozen desserts.
Aim:
This study investigated the impact of storage temperature over a 12-week period on the quality of dairy and non-dairy frozen desserts produced at a university micro-creamery. Standardized production methods were employed to minimize variability. The primary objective was to assess whether increasing frozen storage temperatures—a potential strategy for reducing energy consumption—would adversely affect product quality.
Methods:
Changes in ice crystal size were evaluated using scanning electron microscopy (SEM) on freeze-dried samples. A trained sensory panel assessed texture coarseness (grittiness) using a 5-point scale (1 = smoothest, 5 = grittiest). Weight loss was measured by comparing the sample mass before and after storage. Products were stored at four temperatures: –28.9°C (control), –17.8°C, –15.0°C, and –12.2°C, with evaluations conducted at 0, 4, 8, and 12 weeks. Statistical analysis was performed using a significance level of α = 0.05.
Results:
Higher storage temperatures resulted in increased ice crystal size and greater perceived grittiness. Non-dairy desserts, which contained slightly more fat, demonstrated greater resistance to ice crystal growth and texture degradation. Desserts stored at –12.2°C and –15.0°C exhibited significantly larger ice crystals and coarser textures after 8 weeks compared to those stored at –17.8°C and –28.9°C.
Conclusions:
The results indicate that storage at –15.0°C may be a feasible energy-saving option for commercial frozen dessert storage, provided the product is consumed within four weeks. However, storage at –12.2°C led to significant quality loss, suggesting that product reformulation may be necessary at this temperature. Further research should explore the role of various plant-based fats compared to milkfat in mitigating ice and fat crystal growth and preserving texture in frozen desserts.
DOI: https://doi.org/10.37349/eff.2025.1010104
Aim:
This study examined the influence of coffee parchment (CP) particle size on growth, yield, morphology, and color quality of Pleurotus ostreatus and Pleurotus citrinopileatus, aiming to optimize the valorization of agro-industrial coffee waste through mushroom cultivation.
Methods:
Three CP particle size classes, raw CP (RCP), medium CP (MCP), and fine CP (FCP), were prepared and tested as substrates under controlled conditions. Growth traits (spawn running, primordial initiation, fruiting time), morphological parameters (pileus number, diameter, stipe length), yield indices [total yield, biological efficiency (BE), and production rate (PR)], and cap color (L*, a*, b*) were assessed. Data were analyzed using ANOVA and Duncan’s test at p < 0.05.
Results:
Particle size significantly affected all parameters. MCP and FCP accelerated colonization and primordia initiation by up to 7–8 days compared with RCP. Mushrooms cultivated in the FCP achieved the highest yields (377.2 ± 18.5 g for P. ostreatus; 355.0 ± 17.0 g for P. citrinopileatus), BE (75.2% and 72.0%), and PR (156.7% and 150.5%). Morphological traits were also improved, with larger and more abundant fruiting bodies on MCP and FCP. Color analysis indicated darker caps and a higher red hue on MCP substrates, suggesting enhanced pigment biosynthesis. Overall, P. ostreatus outperformed P. citrinopileatus, though both species responded positively to substrate refinement.
Conclusions:
CP particle size is a critical determinant of Pleurotus cultivation performance. Finer substrates improved yield, efficiency, and crop earliness, while enhancing commercial quality. These findings demonstrate the potential of physical substrate engineering to promote circular bioeconomy strategies and valorize lignocellulosic residues in coffee-producing regions.
Aim:
This study examined the influence of coffee parchment (CP) particle size on growth, yield, morphology, and color quality of Pleurotus ostreatus and Pleurotus citrinopileatus, aiming to optimize the valorization of agro-industrial coffee waste through mushroom cultivation.
Methods:
Three CP particle size classes, raw CP (RCP), medium CP (MCP), and fine CP (FCP), were prepared and tested as substrates under controlled conditions. Growth traits (spawn running, primordial initiation, fruiting time), morphological parameters (pileus number, diameter, stipe length), yield indices [total yield, biological efficiency (BE), and production rate (PR)], and cap color (L*, a*, b*) were assessed. Data were analyzed using ANOVA and Duncan’s test at p < 0.05.
Results:
Particle size significantly affected all parameters. MCP and FCP accelerated colonization and primordia initiation by up to 7–8 days compared with RCP. Mushrooms cultivated in the FCP achieved the highest yields (377.2 ± 18.5 g for P. ostreatus; 355.0 ± 17.0 g for P. citrinopileatus), BE (75.2% and 72.0%), and PR (156.7% and 150.5%). Morphological traits were also improved, with larger and more abundant fruiting bodies on MCP and FCP. Color analysis indicated darker caps and a higher red hue on MCP substrates, suggesting enhanced pigment biosynthesis. Overall, P. ostreatus outperformed P. citrinopileatus, though both species responded positively to substrate refinement.
Conclusions:
CP particle size is a critical determinant of Pleurotus cultivation performance. Finer substrates improved yield, efficiency, and crop earliness, while enhancing commercial quality. These findings demonstrate the potential of physical substrate engineering to promote circular bioeconomy strategies and valorize lignocellulosic residues in coffee-producing regions.
DOI: https://doi.org/10.37349/eff.2025.1010103
Aim:
Brosimum alicastrum Sw. (Ramón) seed is an underutilized starch source. Ramón seed starch (RSS) has been partially characterized, showing functional properties superior to corn starch. The modification of native starches is useful for obtaining desirable characteristics. HMT is a physical method that may alter the structure of starch by modifying its interaction with water. The study evaluated the effect of HMT on the chemical composition, morphological characteristics, and functional properties of RSS.
Methods:
RSS, corn, and wheat starches were isolated using a wet milling method. The starches were modified with HMT (10%, 20%, and 30% moisture). Chemical composition of flours and native starches was determined using AOAC methods. Total starch was determined by the AACC method, and amylose content was analyzed using the assay with DMSO, Concanavalin A, and amylolytic hydrolysis. Morphological characteristics were observed using scanning electron microscopy. Functional properties [solubility index (SI), water absorption capacity (WAC), and swelling power (SP)] of starches were determined using gravimetric methods.
Results:
RSS had higher mineral content (0.9%), total carbohydrates (98.5%), dietary fiber (11.2%), and lower protein content (0.2%) and total starch (82.0%) than wheat and corn starches. RSS yield was 31.2% and showed small granules (6.3 ± 1.4–11.5 ± 1.3 µm), with oval-spherical shape, and typical amylose content (24.9 ± 0.4%). No significant changes were observed in amylose-amylopectin content and morphology of granules after modification. The functional properties of RSS were significantly improved in HMT10%, reducing the peak at 80°C and increasing the SI (18.7 ± 0.8%), WAC (18.1 ± 0.2 g water/g starch), and SP (22.2 ± 0.2 g water/g starch) at 90°C, compared to native RSS, and greater than modified wheat and corn starches.
Conclusions:
RSS modified by HMT at 10% moisture gradually enhances its functional properties as temperature increases, and above that of corn and wheat starches, resulting in an attractive non-conventional starch with potential industry applications.
Aim:
Brosimum alicastrum Sw. (Ramón) seed is an underutilized starch source. Ramón seed starch (RSS) has been partially characterized, showing functional properties superior to corn starch. The modification of native starches is useful for obtaining desirable characteristics. HMT is a physical method that may alter the structure of starch by modifying its interaction with water. The study evaluated the effect of HMT on the chemical composition, morphological characteristics, and functional properties of RSS.
Methods:
RSS, corn, and wheat starches were isolated using a wet milling method. The starches were modified with HMT (10%, 20%, and 30% moisture). Chemical composition of flours and native starches was determined using AOAC methods. Total starch was determined by the AACC method, and amylose content was analyzed using the assay with DMSO, Concanavalin A, and amylolytic hydrolysis. Morphological characteristics were observed using scanning electron microscopy. Functional properties [solubility index (SI), water absorption capacity (WAC), and swelling power (SP)] of starches were determined using gravimetric methods.
Results:
RSS had higher mineral content (0.9%), total carbohydrates (98.5%), dietary fiber (11.2%), and lower protein content (0.2%) and total starch (82.0%) than wheat and corn starches. RSS yield was 31.2% and showed small granules (6.3 ± 1.4–11.5 ± 1.3 µm), with oval-spherical shape, and typical amylose content (24.9 ± 0.4%). No significant changes were observed in amylose-amylopectin content and morphology of granules after modification. The functional properties of RSS were significantly improved in HMT10%, reducing the peak at 80°C and increasing the SI (18.7 ± 0.8%), WAC (18.1 ± 0.2 g water/g starch), and SP (22.2 ± 0.2 g water/g starch) at 90°C, compared to native RSS, and greater than modified wheat and corn starches.
Conclusions:
RSS modified by HMT at 10% moisture gradually enhances its functional properties as temperature increases, and above that of corn and wheat starches, resulting in an attractive non-conventional starch with potential industry applications.
DOI: https://doi.org/10.37349/eff.2025.1010102
This article belongs to the special issue Organic and Inorganic Compounds in Foods and Plants from Latin America
Aim:
This study aimed to assess the viability of Lacticaseibacillus rhamnosus GR-1 in four yogurt formulations with or without flax, chia, and hemp seeds during multiple time points across fermentation and cold storage. Additionally, the study evaluated consumer acceptance of the seed-fortified yogurts based on ratings of appearance, flavour, texture, and overall acceptability.
Methods:
Four yogurt samples were inoculated with the probiotic strain L. rhamnosus GR-1 and fermented for up to 6 h at 38°C, followed by refrigerated storage at 4°C for up to 30 days, respectively. Microbial enumeration was performed throughout fermentation and storage to assess the viability of L. rhamnosus GR-1. 84 participants engaged in a sensory evaluation where the consumer acceptability of the yogurt samples was evaluated.
Results:
Microbial analysis showed consistent viable counts of L. rhamnosus GR-1 across all fermentation and storage time points, where the sample containing chia seeds maintained the highest levels of probiotic viability. pH significantly decreased (p < 0.05) during fermentation in all treatments, with further reductions during storage only in the flax, hemp, and chia samples. Sensory evaluation revealed that the control scored highest in appearance, flavour, texture, and overall acceptability (p < 0.001). While participants showed the highest preference for the control sample, 77% indicated they would consider purchasing probiotic yogurt.
Conclusions:
Overall, adding flax, hemp, and chia seeds supports the viability of L. rhamnosus GR-1 in probiotic yogurt. Seed mucilage may play a vital role in the growth and viability of probiotics in yogurt products. The findings from this research provide a valuable foundation for the development of more nutrient-dense and consumer-friendly probiotic yogurt products.
Aim:
This study aimed to assess the viability of Lacticaseibacillus rhamnosus GR-1 in four yogurt formulations with or without flax, chia, and hemp seeds during multiple time points across fermentation and cold storage. Additionally, the study evaluated consumer acceptance of the seed-fortified yogurts based on ratings of appearance, flavour, texture, and overall acceptability.
Methods:
Four yogurt samples were inoculated with the probiotic strain L. rhamnosus GR-1 and fermented for up to 6 h at 38°C, followed by refrigerated storage at 4°C for up to 30 days, respectively. Microbial enumeration was performed throughout fermentation and storage to assess the viability of L. rhamnosus GR-1. 84 participants engaged in a sensory evaluation where the consumer acceptability of the yogurt samples was evaluated.
Results:
Microbial analysis showed consistent viable counts of L. rhamnosus GR-1 across all fermentation and storage time points, where the sample containing chia seeds maintained the highest levels of probiotic viability. pH significantly decreased (p < 0.05) during fermentation in all treatments, with further reductions during storage only in the flax, hemp, and chia samples. Sensory evaluation revealed that the control scored highest in appearance, flavour, texture, and overall acceptability (p < 0.001). While participants showed the highest preference for the control sample, 77% indicated they would consider purchasing probiotic yogurt.
Conclusions:
Overall, adding flax, hemp, and chia seeds supports the viability of L. rhamnosus GR-1 in probiotic yogurt. Seed mucilage may play a vital role in the growth and viability of probiotics in yogurt products. The findings from this research provide a valuable foundation for the development of more nutrient-dense and consumer-friendly probiotic yogurt products.
DOI: https://doi.org/10.37349/eff.2025.1010101
