Previous
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
Aim:
This study aimed to evaluate the physicochemical, functional, and microbiological quality of Tahlaout, a traditional date-based product from the Draa-Tafilalet region of Morocco. The main objective is to compare these characteristics with international standards, including Gulf date syrup (dibs) and Egyptian date honey, to assess their potential for market valorization and formal recognition.
Methods:
A cross-sectional analytical and comparative study was conducted on thirteen Tahlaout samples collected from different women-led cooperatives. Physicochemical parameters, including pH, degree Brix (°Bx), water activity, dry matter (DM), ash content, reducing sugars, viscosity, and color, were determined using standardized methods. Functional and nutritional properties were assessed by quantifying total polyphenols, flavonoids, antioxidant activity, and mineral composition. Microbiological quality was evaluated by enumerating aerobic mesophilic flora, yeasts, molds, and total coliforms.
Results:
The majority of Tahlaout samples complied with international quality standards and exhibited high levels of bioactive and nutritional compounds: mean total polyphenol content (TPC) of 26.68 mg GAE/gS (range: 14.16–33.88), mean total flavonoid content (TFC) of 14.46 mg RE/gS (range: 5.93–23.19), mean ferric reducing antioxidant power (FRAP) of 7.80 mmol Fe2+/gS (range: 3.52–11.50), and mean DPPH inhibition of 56.93% (range: 50.81–79.32). Mineral analysis yielded a mean iron content of 5.20 mg/100 g DM (4.27–6.58), zinc of 0.43 mg/100 g DM (range: 0.25–1.45), copper of 0.96 mg/100 g DM (range: 0.77–1.35), and manganese of 1.9 mg/100 g DM (range: 1.34–2.49). Microbiological analyses indicated generally satisfactory quality. However, elevated coliform and yeast counts were detected in certain samples, suggesting possible contamination during or after processing.
Conclusions:
Tahlaout demonstrates strong potential as a high-quality traditional date-based product. Nevertheless, improvements in hygiene practices and the implementation of standardized certification protocols are necessary to ensure product safety and consistency. These findings support the formalization and sustainable development of the Tahlaout sector and contribute to the valorization of the date industry in Moroccan oasis regions.
Aim:
This study aimed to evaluate the physicochemical, functional, and microbiological quality of Tahlaout, a traditional date-based product from the Draa-Tafilalet region of Morocco. The main objective is to compare these characteristics with international standards, including Gulf date syrup (dibs) and Egyptian date honey, to assess their potential for market valorization and formal recognition.
Methods:
A cross-sectional analytical and comparative study was conducted on thirteen Tahlaout samples collected from different women-led cooperatives. Physicochemical parameters, including pH, degree Brix (°Bx), water activity, dry matter (DM), ash content, reducing sugars, viscosity, and color, were determined using standardized methods. Functional and nutritional properties were assessed by quantifying total polyphenols, flavonoids, antioxidant activity, and mineral composition. Microbiological quality was evaluated by enumerating aerobic mesophilic flora, yeasts, molds, and total coliforms.
Results:
The majority of Tahlaout samples complied with international quality standards and exhibited high levels of bioactive and nutritional compounds: mean total polyphenol content (TPC) of 26.68 mg GAE/gS (range: 14.16–33.88), mean total flavonoid content (TFC) of 14.46 mg RE/gS (range: 5.93–23.19), mean ferric reducing antioxidant power (FRAP) of 7.80 mmol Fe2+/gS (range: 3.52–11.50), and mean DPPH inhibition of 56.93% (range: 50.81–79.32). Mineral analysis yielded a mean iron content of 5.20 mg/100 g DM (4.27–6.58), zinc of 0.43 mg/100 g DM (range: 0.25–1.45), copper of 0.96 mg/100 g DM (range: 0.77–1.35), and manganese of 1.9 mg/100 g DM (range: 1.34–2.49). Microbiological analyses indicated generally satisfactory quality. However, elevated coliform and yeast counts were detected in certain samples, suggesting possible contamination during or after processing.
Conclusions:
Tahlaout demonstrates strong potential as a high-quality traditional date-based product. Nevertheless, improvements in hygiene practices and the implementation of standardized certification protocols are necessary to ensure product safety and consistency. These findings support the formalization and sustainable development of the Tahlaout sector and contribute to the valorization of the date industry in Moroccan oasis regions.
DOI: https://doi.org/10.37349/eff.2026.1010143
Food allergies are a significant global public health concern, affecting an estimated 3–8% of the population in Western nations. Although the structural and immunological basis of food allergens is increasingly well understood, the mechanisms by which processing modifies their allergenicity remain largely unresolved. This narrative review synthesizes current evidence on the effects of thermal and nonthermal processing treatments, such as high hydrostatic pressure, enzymatic hydrolysis, digestion, and chemical modification, on the structure and immunoglobulin E (IgE)-binding ability of food allergens. Fish allergens, primarily parvalbumin, were used as the primary case study throughout, given their high thermal stability, cross-reactivity, and the availability of molecular dynamics (MD) data. The review also examines how MD simulations have contributed to understanding these processing effects at the atomic scale, including conformational changes, epitope exposure, and digestibility under thermal stress. The synthesized evidence shows that, while processing can reduce allergenicity by disturbing epitopes or improving digestibility, it can also have the opposite effect by unmasking hidden epitopes or generating new ones, depending on the protein identity, processing conditions, and food matrix. A major gap identified is the limited application of long-term MD simulations under relevant stress conditions, which affects the interpretative value of existing studies. Combining MD simulation results with experimental validation offers a promising path for developing processing strategies for safer food products.
Food allergies are a significant global public health concern, affecting an estimated 3–8% of the population in Western nations. Although the structural and immunological basis of food allergens is increasingly well understood, the mechanisms by which processing modifies their allergenicity remain largely unresolved. This narrative review synthesizes current evidence on the effects of thermal and nonthermal processing treatments, such as high hydrostatic pressure, enzymatic hydrolysis, digestion, and chemical modification, on the structure and immunoglobulin E (IgE)-binding ability of food allergens. Fish allergens, primarily parvalbumin, were used as the primary case study throughout, given their high thermal stability, cross-reactivity, and the availability of molecular dynamics (MD) data. The review also examines how MD simulations have contributed to understanding these processing effects at the atomic scale, including conformational changes, epitope exposure, and digestibility under thermal stress. The synthesized evidence shows that, while processing can reduce allergenicity by disturbing epitopes or improving digestibility, it can also have the opposite effect by unmasking hidden epitopes or generating new ones, depending on the protein identity, processing conditions, and food matrix. A major gap identified is the limited application of long-term MD simulations under relevant stress conditions, which affects the interpretative value of existing studies. Combining MD simulation results with experimental validation offers a promising path for developing processing strategies for safer food products.
DOI: https://doi.org/10.37349/eff.2026.1010144
Regenerative agriculture has emerged as a promising framework for improving the sustainability of food systems. Interest is also growing in its potential to enhance food nutrient density. Mechanistic links between agricultural practices, soil health, and food composition are biologically plausible and supported by emerging evidence. However, substantial variability in nutrient composition across production systems, combined with methodological limitations in current research, has hindered consistent conclusions. Concurrently, regenerative and grass-fed and finished certification programs in the United States have expanded rapidly, standardizing production practices and, in some cases, incorporating environmental indicators such as soil health and biodiversity. Yet these frameworks rely primarily on the verification of practices (obligations of means) rather than the measurement of outcomes (obligations of results), particularly at the level of food composition. Despite this, nutrition-related claims, both explicit and implicit, are increasingly associated with these systems, while routine measurement of nutrient density remains absent. This perspective examines the intersection of regenerative agriculture, nutrient density, and certification systems, highlighting a structural gap between production practices, communicated claims, and measurable outcomes, and proposes a shift toward integrating obligations of results, including standardized nutrient profiling and improved data transparency, alongside existing practice-based standards. Drawing on examples such as the Bleu-Blanc-Coeur initiative, we argue that hybrid frameworks combining practices with outcome-based verification are feasible and could strengthen the scientific basis of regenerative agriculture, support more rigorous evaluation of food quality, and improve transparency and trust within the food system.
Regenerative agriculture has emerged as a promising framework for improving the sustainability of food systems. Interest is also growing in its potential to enhance food nutrient density. Mechanistic links between agricultural practices, soil health, and food composition are biologically plausible and supported by emerging evidence. However, substantial variability in nutrient composition across production systems, combined with methodological limitations in current research, has hindered consistent conclusions. Concurrently, regenerative and grass-fed and finished certification programs in the United States have expanded rapidly, standardizing production practices and, in some cases, incorporating environmental indicators such as soil health and biodiversity. Yet these frameworks rely primarily on the verification of practices (obligations of means) rather than the measurement of outcomes (obligations of results), particularly at the level of food composition. Despite this, nutrition-related claims, both explicit and implicit, are increasingly associated with these systems, while routine measurement of nutrient density remains absent. This perspective examines the intersection of regenerative agriculture, nutrient density, and certification systems, highlighting a structural gap between production practices, communicated claims, and measurable outcomes, and proposes a shift toward integrating obligations of results, including standardized nutrient profiling and improved data transparency, alongside existing practice-based standards. Drawing on examples such as the Bleu-Blanc-Coeur initiative, we argue that hybrid frameworks combining practices with outcome-based verification are feasible and could strengthen the scientific basis of regenerative agriculture, support more rigorous evaluation of food quality, and improve transparency and trust within the food system.
DOI: https://doi.org/10.37349/eff.2026.1010142
Aim:
The aim of this study is to synthesize and characterize the more efficient photocatalyst [zinc oxide nanoparticles (ZnONPs)] via the addition of dopant lanthanum (La) and pineapple peel extract. Pineapple peel as a green source consists of bioactive compounds that work as a capping agent and reducer for our La-doped ZnONPs (La-ZnONPs) and shield against the aggregation of nanoparticles. In addition, this study evaluates the influence of La doping on their structural and optical properties for photocatalytic applications.
Methods:
La-ZnONPs were modified and fabricated efficiently with the simple co-precipitation method with pineapple extract in this research work. The materials (La-ZnONPs) were thoroughly characterized by various spectroscopic techniques like X-ray diffraction (XRD), fourier transform infrared spectroscopy (FTIR), scanning electron microscopy-energy dispersive X-ray (SEM-EDX), ultra-violet visible (UV-Vis) spectroscopy and Brunauer-Emmett-Teller (BET) analysis.
Results:
This study effectively demonstrates the effect of concentration of La dopant on the La-ZnONPs fabrication such as elevation of La concentration from 1% to 3% in ZnO results in an augmentation of crystallite size (from 27.25 to 21.27 nm), accompanied by a corresponding shift in bandgap values (3.21 to 3.11 eV) along with surface area, and induces a morphological transformation after treatment.
Conclusions:
It was concluded that combining La doping with a green synthesis route provides an environmentally sustainable pathway for producing ZnO-based nanomaterials with improved functional properties.
Aim:
The aim of this study is to synthesize and characterize the more efficient photocatalyst [zinc oxide nanoparticles (ZnONPs)] via the addition of dopant lanthanum (La) and pineapple peel extract. Pineapple peel as a green source consists of bioactive compounds that work as a capping agent and reducer for our La-doped ZnONPs (La-ZnONPs) and shield against the aggregation of nanoparticles. In addition, this study evaluates the influence of La doping on their structural and optical properties for photocatalytic applications.
Methods:
La-ZnONPs were modified and fabricated efficiently with the simple co-precipitation method with pineapple extract in this research work. The materials (La-ZnONPs) were thoroughly characterized by various spectroscopic techniques like X-ray diffraction (XRD), fourier transform infrared spectroscopy (FTIR), scanning electron microscopy-energy dispersive X-ray (SEM-EDX), ultra-violet visible (UV-Vis) spectroscopy and Brunauer-Emmett-Teller (BET) analysis.
Results:
This study effectively demonstrates the effect of concentration of La dopant on the La-ZnONPs fabrication such as elevation of La concentration from 1% to 3% in ZnO results in an augmentation of crystallite size (from 27.25 to 21.27 nm), accompanied by a corresponding shift in bandgap values (3.21 to 3.11 eV) along with surface area, and induces a morphological transformation after treatment.
Conclusions:
It was concluded that combining La doping with a green synthesis route provides an environmentally sustainable pathway for producing ZnO-based nanomaterials with improved functional properties.
DOI: https://doi.org/10.37349/eff.2026.1010141
Foodborne pathogen outbreaks impose a substantial and escalating burden on global public health, food systems, and economies, with the World Health Organization estimating over 600 million illness episodes and 420,000 deaths annually. Effective outbreak investigation requires harmonizing microbiological detection, molecular source tracing, and quantitative risk assessment within a single, coherent analytical architecture—a capacity that current fragmented approaches consistently fail to deliver. This review presents a novel, food-system-centered integrated framework for foodborne pathogen outbreak investigation that, for the first time, explicitly unifies conventional microbiology, molecular and whole-genome sequencing (WGS)-based typing, foodomics (metagenomics, proteomics, metabolomics), artificial intelligence and machine learning (AI/ML)-driven source prediction, geographic information systems (GIS)-based spatial epidemiology, and iterative quantitative microbial risk assessment (QMRA) within a single investigative architecture. The framework is further differentiated by a three-tiered adaptive implementation model designed explicitly for resource-limited settings and by dedicated protocols for informal food supply chains—two critical gaps absent from existing WHO/FAO and CDC/EFSA guidelines. A systematic literature search was conducted in PubMed/MEDLINE, Scopus, and Web of Science (1997–2025), with emphasis on evidence published between 2021 and 2025. The framework addresses three structural limitations of current practice: investigative fragmentation, under-integration of risk assessment, and inapplicability in low- and middle-income country (LMIC) contexts. By anchoring investigation in food and production environments rather than in clinical surveillance alone, and by embedding iterative risk assessment from the earliest investigative stage, the proposed framework supports more rapid, accurate, and equitable outbreak responses. Limitations of the review and directions for future validation research are discussed.
Foodborne pathogen outbreaks impose a substantial and escalating burden on global public health, food systems, and economies, with the World Health Organization estimating over 600 million illness episodes and 420,000 deaths annually. Effective outbreak investigation requires harmonizing microbiological detection, molecular source tracing, and quantitative risk assessment within a single, coherent analytical architecture—a capacity that current fragmented approaches consistently fail to deliver. This review presents a novel, food-system-centered integrated framework for foodborne pathogen outbreak investigation that, for the first time, explicitly unifies conventional microbiology, molecular and whole-genome sequencing (WGS)-based typing, foodomics (metagenomics, proteomics, metabolomics), artificial intelligence and machine learning (AI/ML)-driven source prediction, geographic information systems (GIS)-based spatial epidemiology, and iterative quantitative microbial risk assessment (QMRA) within a single investigative architecture. The framework is further differentiated by a three-tiered adaptive implementation model designed explicitly for resource-limited settings and by dedicated protocols for informal food supply chains—two critical gaps absent from existing WHO/FAO and CDC/EFSA guidelines. A systematic literature search was conducted in PubMed/MEDLINE, Scopus, and Web of Science (1997–2025), with emphasis on evidence published between 2021 and 2025. The framework addresses three structural limitations of current practice: investigative fragmentation, under-integration of risk assessment, and inapplicability in low- and middle-income country (LMIC) contexts. By anchoring investigation in food and production environments rather than in clinical surveillance alone, and by embedding iterative risk assessment from the earliest investigative stage, the proposed framework supports more rapid, accurate, and equitable outbreak responses. Limitations of the review and directions for future validation research are discussed.
DOI: https://doi.org/10.37349/eff.2026.1010140
This study aimed to characterize and quantify essential and potentially toxic elements in commonly consumed spices in order to evaluate their nutritional value and assess possible food-safety risks related to metal contamination. Four spices: fenugreek (Trigonella foenum-graecum), black pepper (Piper nigrum), turmeric (Curcuma longa), and ginger (Zingiber officinale) were collected from a supermarket in Mehdia (Kenitra, Morocco). Samples were homogenized, sieved (< 250 μm), and digested using a nitric/perchloric acid mixture (3:1, v/v) following AOAC Method 999.10. Sixteen elements were determined using high-resolution inductively coupled plasma mass spectrometry (ICP-MS). Quality assurance was ensured through the use of blanks, duplicate analyses, and certified reference material (NIST SRM 1573a). The results revealed significant elemental variability among the spices: ginger showed the highest sodium and manganese levels, turmeric was rich in potassium and magnesium, black pepper exhibited elevated calcium, and fenugreek contained high phosphorus concentrations. Lead was detected in all samples (3.60–15.90 μg/kg), remaining below Codex Alimentarius limits. Overall, the findings demonstrate the reliability of ICP-MS for ultra-trace elemental analysis in spices and confirm their dual nutritional and toxicological relevance. Although toxic metal levels were within regulatory limits, continuous monitoring and strengthened safety controls are recommended to minimize potential health risks.
This study aimed to characterize and quantify essential and potentially toxic elements in commonly consumed spices in order to evaluate their nutritional value and assess possible food-safety risks related to metal contamination. Four spices: fenugreek (Trigonella foenum-graecum), black pepper (Piper nigrum), turmeric (Curcuma longa), and ginger (Zingiber officinale) were collected from a supermarket in Mehdia (Kenitra, Morocco). Samples were homogenized, sieved (< 250 μm), and digested using a nitric/perchloric acid mixture (3:1, v/v) following AOAC Method 999.10. Sixteen elements were determined using high-resolution inductively coupled plasma mass spectrometry (ICP-MS). Quality assurance was ensured through the use of blanks, duplicate analyses, and certified reference material (NIST SRM 1573a). The results revealed significant elemental variability among the spices: ginger showed the highest sodium and manganese levels, turmeric was rich in potassium and magnesium, black pepper exhibited elevated calcium, and fenugreek contained high phosphorus concentrations. Lead was detected in all samples (3.60–15.90 μg/kg), remaining below Codex Alimentarius limits. Overall, the findings demonstrate the reliability of ICP-MS for ultra-trace elemental analysis in spices and confirm their dual nutritional and toxicological relevance. Although toxic metal levels were within regulatory limits, continuous monitoring and strengthened safety controls are recommended to minimize potential health risks.
DOI: https://doi.org/10.37349/eff.2026.1010139
The growing awareness of gluten-related health issues, such as celiac disease, non-celiac gluten sensitivity, and wheat allergies, has led to an increased demand for gluten-free (GF) bread. Producing GF bread, however, presents significant challenges due to the absence of gluten, which plays a crucial role in the texture and structure of traditional bread. Recent research efforts have been directed towards addressing these challenges through the use of alternative ingredients, the adoption of novel processing techniques, and the implementation of quality improvement strategies. This review critically examines the current state of GF bread production, focusing on the difficulties in replicating the properties of conventional bread and exploring various approaches to enhance product quality, including sourdough technology, alternative polymer networks such as arabinoxylans (AXs), enzyme technology, and high hydrostatic pressure (HHP). Key issues include the use of alternative flours, starches, hydrocolloids, enzyme applications, fermentation processes, non-conventional baking and packaging technologies, with particular attention to their impact on sensory and nutritional attributes. The findings suggest that while progress has been made, ongoing research is essential to meet consumer expectations for high-quality GF bread.
The growing awareness of gluten-related health issues, such as celiac disease, non-celiac gluten sensitivity, and wheat allergies, has led to an increased demand for gluten-free (GF) bread. Producing GF bread, however, presents significant challenges due to the absence of gluten, which plays a crucial role in the texture and structure of traditional bread. Recent research efforts have been directed towards addressing these challenges through the use of alternative ingredients, the adoption of novel processing techniques, and the implementation of quality improvement strategies. This review critically examines the current state of GF bread production, focusing on the difficulties in replicating the properties of conventional bread and exploring various approaches to enhance product quality, including sourdough technology, alternative polymer networks such as arabinoxylans (AXs), enzyme technology, and high hydrostatic pressure (HHP). Key issues include the use of alternative flours, starches, hydrocolloids, enzyme applications, fermentation processes, non-conventional baking and packaging technologies, with particular attention to their impact on sensory and nutritional attributes. The findings suggest that while progress has been made, ongoing research is essential to meet consumer expectations for high-quality GF bread.
DOI: https://doi.org/10.37349/eff.2026.1010138
Aim:
This study aimed to investigate how the presence or absence of disulfide bonds affects the antimicrobial activity and thermal stability of pediocin PA-1.
Methods:
To achieve this, the native pediocin peptide and a Cys → Ser mutant lacking the disulfide bridge were evaluated using both in vitro assays and molecular dynamics simulations. Antimicrobial activities of pediocin PA-1 and the mutant peptide were tested at varying temperatures (25–100°C) against selected indicator microorganisms. In parallel, molecular dynamics simulations were performed for both peptides, and RMSD, RMSF, and DSSP analyses were conducted to evaluate structural stability and secondary structure profiles.
Results:
The Cys → Ser mutant peptide exhibited a substantial loss of antimicrobial activity, especially at elevated temperatures, demonstrating the necessity of the disulfide bridge for functional stability. In contrast, pediocin PA-1 retained approximately 96% of its activity even after exposure to 100°C. In silico analyses revealed that while the mutant partially preserved α-helix and β-sheet elements, it displayed pronounced disruption in its three-dimensional conformation.
Conclusions:
The results highlight the critical structural role of Cys residues and disulfide bonds in ensuring both antimicrobial functionality and thermal resilience of pediocin PA-1. These findings provide valuable insights for the rational design of thermally stable antimicrobial peptides for food industry applications.
Aim:
This study aimed to investigate how the presence or absence of disulfide bonds affects the antimicrobial activity and thermal stability of pediocin PA-1.
Methods:
To achieve this, the native pediocin peptide and a Cys → Ser mutant lacking the disulfide bridge were evaluated using both in vitro assays and molecular dynamics simulations. Antimicrobial activities of pediocin PA-1 and the mutant peptide were tested at varying temperatures (25–100°C) against selected indicator microorganisms. In parallel, molecular dynamics simulations were performed for both peptides, and RMSD, RMSF, and DSSP analyses were conducted to evaluate structural stability and secondary structure profiles.
Results:
The Cys → Ser mutant peptide exhibited a substantial loss of antimicrobial activity, especially at elevated temperatures, demonstrating the necessity of the disulfide bridge for functional stability. In contrast, pediocin PA-1 retained approximately 96% of its activity even after exposure to 100°C. In silico analyses revealed that while the mutant partially preserved α-helix and β-sheet elements, it displayed pronounced disruption in its three-dimensional conformation.
Conclusions:
The results highlight the critical structural role of Cys residues and disulfide bonds in ensuring both antimicrobial functionality and thermal resilience of pediocin PA-1. These findings provide valuable insights for the rational design of thermally stable antimicrobial peptides for food industry applications.
DOI: https://doi.org/10.37349/eff.2026.1010137
This article belongs to the special issue Natural Bioactive Compounds in Functional Foods: From Foodomics Insights to Clinical Relevance
Aim:
This study aimed to determine the best formulation of gluten-free biscuits made from red rice and cassava composite flour and to evaluate their physicochemical properties, shelf life, and consumer acceptability.
Methods:
Five biscuit formulations (F1: 100:0, F2: 75:25, F3: 50:50, F4: 25:75, F5: 0:100; red rice flour:cassava flour) were prepared. Sensory evaluation using a nine-point hedonic scale identified the optimal formulation. The selected biscuit was further analyzed for proximate composition, dietary fiber, total energy, and physical properties (hardness, color, spread ratio, and bulk density). Shelf life was monitored over eight weeks through microbiological counts, water activity, and texture changes. Consumer acceptance was assessed via a market survey.
Results:
F3 (50:50) achieved the highest scores for color, aroma, taste, crispiness, and overall acceptance. It contained lower moisture (2.87%) and protein (5.45%) but higher ash (0.81%), carbohydrate (72.46%), dietary fiber (3.57%), and energy (474.03 kcal/100 g) than the control (p < 0.05). Fat and crude fiber contents did not differ significantly among the formulations (p > 0.05). F3 showed lower hardness, darker color, higher spread ratio, and greater bulk density. Microbial counts remained at < 10 CFU g⁻1 and water activity ≤ 0.65 during storage, while hardness gradually decreased. Over 70% of consumers rated the product as highly acceptable.
Conclusions:
A 50:50 red rice-cassava formulation produced gluten-free biscuits with favorable nutritional, physical, and sensory qualities and good storage stability, indicating strong potential as a functional snack product.
Aim:
This study aimed to determine the best formulation of gluten-free biscuits made from red rice and cassava composite flour and to evaluate their physicochemical properties, shelf life, and consumer acceptability.
Methods:
Five biscuit formulations (F1: 100:0, F2: 75:25, F3: 50:50, F4: 25:75, F5: 0:100; red rice flour:cassava flour) were prepared. Sensory evaluation using a nine-point hedonic scale identified the optimal formulation. The selected biscuit was further analyzed for proximate composition, dietary fiber, total energy, and physical properties (hardness, color, spread ratio, and bulk density). Shelf life was monitored over eight weeks through microbiological counts, water activity, and texture changes. Consumer acceptance was assessed via a market survey.
Results:
F3 (50:50) achieved the highest scores for color, aroma, taste, crispiness, and overall acceptance. It contained lower moisture (2.87%) and protein (5.45%) but higher ash (0.81%), carbohydrate (72.46%), dietary fiber (3.57%), and energy (474.03 kcal/100 g) than the control (p < 0.05). Fat and crude fiber contents did not differ significantly among the formulations (p > 0.05). F3 showed lower hardness, darker color, higher spread ratio, and greater bulk density. Microbial counts remained at < 10 CFU g⁻1 and water activity ≤ 0.65 during storage, while hardness gradually decreased. Over 70% of consumers rated the product as highly acceptable.
Conclusions:
A 50:50 red rice-cassava formulation produced gluten-free biscuits with favorable nutritional, physical, and sensory qualities and good storage stability, indicating strong potential as a functional snack product.
DOI: https://doi.org/10.37349/eff.2026.1010136
Aim:
The study aimed to develop feta-type cheese from camel milk and evaluate its physicochemical properties and sensory acceptability.
Methods:
Milk samples were obtained from dromedary camels (Camelus dromedarius) kept at the Tsabong Ecotourism Camel Park in Botswana. Feta-type cheese was developed using WhiteDaily 41 culture, which contains mesophilic and thermophilic lactic acid bacteria, and camel chymosin (CHY-MAX M1000). Standard procedures were used to assess physicochemical characteristics and sensory-based consumer acceptability. Cow-milk feta cheese produced using the same procedure served as the control. Mann–Whitney test was used to compare quality parameters of the camel- and cow-milk cheeses.
Results:
The results showed that producing feta-type cheese from camel milk was more difficult than from cow milk, and the yield from camel milk was slightly lower. Except for ash and fat content, no significant differences (p > 0.05) were found between the two cheese types. Cow-milk feta had significantly higher ash and fat levels (p < 0.05) than camel-milk feta. Overall, camel-milk feta displayed physicochemical characteristics comparable to those of cow-milk feta. The sensory acceptability test revealed that aroma, texture, taste, and overall acceptability scores were significantly higher (p < 0.05) for cow-milk feta than for camel-milk feta. However, colour did not differ significantly (p > 0.05) between the two cheeses.
Conclusions:
The findings show that making feta-type cheese from camel milk is possible, provided that manufacturing protocols are modified and processing parameters optimized. It is essential to improve the organoleptic properties of camel-milk feta cheese. Future research should consider the use of natural additives such as spices or condiments to improve flavour, aroma, texture, antioxidant and antimicrobial properties, and shelf life of the cheese.
Aim:
The study aimed to develop feta-type cheese from camel milk and evaluate its physicochemical properties and sensory acceptability.
Methods:
Milk samples were obtained from dromedary camels (Camelus dromedarius) kept at the Tsabong Ecotourism Camel Park in Botswana. Feta-type cheese was developed using WhiteDaily 41 culture, which contains mesophilic and thermophilic lactic acid bacteria, and camel chymosin (CHY-MAX M1000). Standard procedures were used to assess physicochemical characteristics and sensory-based consumer acceptability. Cow-milk feta cheese produced using the same procedure served as the control. Mann–Whitney test was used to compare quality parameters of the camel- and cow-milk cheeses.
Results:
The results showed that producing feta-type cheese from camel milk was more difficult than from cow milk, and the yield from camel milk was slightly lower. Except for ash and fat content, no significant differences (p > 0.05) were found between the two cheese types. Cow-milk feta had significantly higher ash and fat levels (p < 0.05) than camel-milk feta. Overall, camel-milk feta displayed physicochemical characteristics comparable to those of cow-milk feta. The sensory acceptability test revealed that aroma, texture, taste, and overall acceptability scores were significantly higher (p < 0.05) for cow-milk feta than for camel-milk feta. However, colour did not differ significantly (p > 0.05) between the two cheeses.
Conclusions:
The findings show that making feta-type cheese from camel milk is possible, provided that manufacturing protocols are modified and processing parameters optimized. It is essential to improve the organoleptic properties of camel-milk feta cheese. Future research should consider the use of natural additives such as spices or condiments to improve flavour, aroma, texture, antioxidant and antimicrobial properties, and shelf life of the cheese.
DOI: https://doi.org/10.37349/eff.2026.1010135
Aim:
This study aimed to evaluate the effects of essential oil nanoemulsion-enriched diets on feed acceptability, growth performance, proximate composition, and digestive gland histology of farmed Cornu aspersum maximum.
Methods:
A total of 2,000 juvenile snails were divided into four dietary treatments for a two-month feeding experiment. The control group received a commercial poultry feed, while the experimental groups were fed the same diet supplemented with an essential oil nanoemulsion at concentrations of 1 mL/kg (T1), 3 mL/kg (T2), and 5 mL/kg (T3). Eight samplings were conducted to measure snail diameter, weight, mortality, and feed residues. At the end of the experiment, fillet proximate composition and histopathological alterations of the digestive gland tissue were evaluated.
Results:
A tendency toward increased snail weight was observed across all treatments. Diet enrichment led to significantly higher fillet protein content across all treatment groups (T1, T2, and T3) compared to the control, while lipid content was highest in T1. Histopathological examination revealed enlargement of hepatic ducts in T1, apoptosis of digestive cells in T2, and necrosis of digestive and calcium cells along with thinned epithelium lining in T3.
Conclusions:
Dietary supplementation with essential oil nanoemulsion did not negatively affect snail growth and resulted in heavier snails with increased fillet protein content. However, histopathological evidence of toxicity rendered higher supplementation levels (T2 and T3) unsuitable. Enrichment at 1 mL/kg appears to be suitable for use in commercial snail farming.
Aim:
This study aimed to evaluate the effects of essential oil nanoemulsion-enriched diets on feed acceptability, growth performance, proximate composition, and digestive gland histology of farmed Cornu aspersum maximum.
Methods:
A total of 2,000 juvenile snails were divided into four dietary treatments for a two-month feeding experiment. The control group received a commercial poultry feed, while the experimental groups were fed the same diet supplemented with an essential oil nanoemulsion at concentrations of 1 mL/kg (T1), 3 mL/kg (T2), and 5 mL/kg (T3). Eight samplings were conducted to measure snail diameter, weight, mortality, and feed residues. At the end of the experiment, fillet proximate composition and histopathological alterations of the digestive gland tissue were evaluated.
Results:
A tendency toward increased snail weight was observed across all treatments. Diet enrichment led to significantly higher fillet protein content across all treatment groups (T1, T2, and T3) compared to the control, while lipid content was highest in T1. Histopathological examination revealed enlargement of hepatic ducts in T1, apoptosis of digestive cells in T2, and necrosis of digestive and calcium cells along with thinned epithelium lining in T3.
Conclusions:
Dietary supplementation with essential oil nanoemulsion did not negatively affect snail growth and resulted in heavier snails with increased fillet protein content. However, histopathological evidence of toxicity rendered higher supplementation levels (T2 and T3) unsuitable. Enrichment at 1 mL/kg appears to be suitable for use in commercial snail farming.
DOI: https://doi.org/10.37349/eff.2026.1010134
Aim:
This study evaluated the comparative effects of commonly consumed artificial and natural sweeteners on cognitive function, neurotransmitter-related enzyme activities, and oxidative stress status in the brains of Wistar rats to elucidate their potential neurotoxic or neuroprotective properties under sub-chronic dietary exposure.
Methods:
Seventy-two male Wistar rats were randomly assigned to twelve groups and fed composite biscuits formulated with sucrose (15% and 30%), aspartame (3.5% and 7.0%), date sugar (10% and 20%), erythritol (15% and 30%), or stevia (2.5% and 5.0%) for 21 days. Control groups received either a basal diet or plain wheat biscuits. Spatial working memory was assessed using the Y-Maze spontaneous alternation test. Hippocampal tissue was harvested to determine monoamine oxidase (MAO), acetylcholinesterase (AChE), and butyrylcholinesterase (BChE) activities, lipid peroxidation (TBARS, thiobarbituric acid-reactive substances), reactive oxygen species (ROS) production, and antioxidant enzyme activities (superoxide dismutase, catalase, glutathione-S-transferase (GST), and glutathione peroxidase).
Results:
Sucrose (15% and 30%) and aspartame (3.5% and 7.0%) significantly reduced spontaneous alternation performance, indicating impaired working memory. Both sucrose and aspartame dosages markedly elevated MAO, AChE, and BChE activities, increased TBARS and ROS levels, and suppressed antioxidant enzyme activities in the hippocampus. In contrast, diets containing date sugar and erythritol preserved cognitive performance and maintained neurochemical and redox homeostasis. Notably, stevia (5.0%) significantly reduced MAO and AChE activities, attenuated oxidative stress markers, and enhanced endogenous antioxidant defenses.
Conclusions:
Sub-chronic consumption of sucrose and aspartame induces hippocampal neurotransmitter dysregulation and oxidative stress, contributing to cognitive impairment, whereas natural sweeteners, particularly stevia and date sugar, exhibit neuroprotective effects. These findings support the preferential use of natural sweeteners as safer dietary alternatives for maintaining cognitive and neurochemical health.
Aim:
This study evaluated the comparative effects of commonly consumed artificial and natural sweeteners on cognitive function, neurotransmitter-related enzyme activities, and oxidative stress status in the brains of Wistar rats to elucidate their potential neurotoxic or neuroprotective properties under sub-chronic dietary exposure.
Methods:
Seventy-two male Wistar rats were randomly assigned to twelve groups and fed composite biscuits formulated with sucrose (15% and 30%), aspartame (3.5% and 7.0%), date sugar (10% and 20%), erythritol (15% and 30%), or stevia (2.5% and 5.0%) for 21 days. Control groups received either a basal diet or plain wheat biscuits. Spatial working memory was assessed using the Y-Maze spontaneous alternation test. Hippocampal tissue was harvested to determine monoamine oxidase (MAO), acetylcholinesterase (AChE), and butyrylcholinesterase (BChE) activities, lipid peroxidation (TBARS, thiobarbituric acid-reactive substances), reactive oxygen species (ROS) production, and antioxidant enzyme activities (superoxide dismutase, catalase, glutathione-S-transferase (GST), and glutathione peroxidase).
Results:
Sucrose (15% and 30%) and aspartame (3.5% and 7.0%) significantly reduced spontaneous alternation performance, indicating impaired working memory. Both sucrose and aspartame dosages markedly elevated MAO, AChE, and BChE activities, increased TBARS and ROS levels, and suppressed antioxidant enzyme activities in the hippocampus. In contrast, diets containing date sugar and erythritol preserved cognitive performance and maintained neurochemical and redox homeostasis. Notably, stevia (5.0%) significantly reduced MAO and AChE activities, attenuated oxidative stress markers, and enhanced endogenous antioxidant defenses.
Conclusions:
Sub-chronic consumption of sucrose and aspartame induces hippocampal neurotransmitter dysregulation and oxidative stress, contributing to cognitive impairment, whereas natural sweeteners, particularly stevia and date sugar, exhibit neuroprotective effects. These findings support the preferential use of natural sweeteners as safer dietary alternatives for maintaining cognitive and neurochemical health.
DOI: https://doi.org/10.37349/eff.2026.1010132
This article belongs to the special issue Neuroprotective Potential of Natural Products from Foods
Aim:
Enteral nutrition (EN) improves patient health. However, the use of fresh produce may increase the risk of parasitic contamination. Recovery of parasites from enteral formulations is challenging and no studies have yet addressed this issue. The primary goal of this study was to standardize methodologies for detecting helminth eggs in different enteral formulations prepared with fresh produce, aiming to establish a reproducible protocol for food safety assessments.
Methods:
Two homemade enteral preparations (HEP) with mixed raw fresh fruits or vegetables were produced and artificially contaminated with two doses of Ascaris suum eggs (1 = 207 and 2 = 76 eggs). HEP 1 contained cabbage, orange juice, lettuce, watercress, and filtered water, while HEP 2 consisted of strawberries and filtered water. To estimate the egg recovery rate, four protocols per preparation/dose were analyzed in triplicate (48 trials total). The following variables were evaluated: homogenization (manual or using a magnetic stirrer) and dispersion solution (1 M glycine, pH 5.5 or 0.1% Alconox®). All protocols shared the following steps: sedimentation, centrifugation, and total sediment analysis.
Results:
The highest recovery efficiency for HEP 1 was achieved with Protocol 2 (glycine + magnetic stirrer), with averages of 66% (Dose 1) and 55% (Dose 2). For HEP 2, Protocol 4 (Alconox® + magnetic stirrer) performed best, yielding 66% (Dose 1) and 52% (Dose 2). Viable eggs of Toxocara sp., and hookworm were naturally detected in HEP 1 and 2, respectively.
Conclusions:
This is the first study to standardize and measure the detection sensitivity of a methodology for detecting parasites in enteral formulations. Since most patients receiving these types of food require intensive care, strict quality control is essential, including evaluation of the parasitological quality of EN to avoid exacerbating their already compromised health.
Aim:
Enteral nutrition (EN) improves patient health. However, the use of fresh produce may increase the risk of parasitic contamination. Recovery of parasites from enteral formulations is challenging and no studies have yet addressed this issue. The primary goal of this study was to standardize methodologies for detecting helminth eggs in different enteral formulations prepared with fresh produce, aiming to establish a reproducible protocol for food safety assessments.
Methods:
Two homemade enteral preparations (HEP) with mixed raw fresh fruits or vegetables were produced and artificially contaminated with two doses of Ascaris suum eggs (1 = 207 and 2 = 76 eggs). HEP 1 contained cabbage, orange juice, lettuce, watercress, and filtered water, while HEP 2 consisted of strawberries and filtered water. To estimate the egg recovery rate, four protocols per preparation/dose were analyzed in triplicate (48 trials total). The following variables were evaluated: homogenization (manual or using a magnetic stirrer) and dispersion solution (1 M glycine, pH 5.5 or 0.1% Alconox®). All protocols shared the following steps: sedimentation, centrifugation, and total sediment analysis.
Results:
The highest recovery efficiency for HEP 1 was achieved with Protocol 2 (glycine + magnetic stirrer), with averages of 66% (Dose 1) and 55% (Dose 2). For HEP 2, Protocol 4 (Alconox® + magnetic stirrer) performed best, yielding 66% (Dose 1) and 52% (Dose 2). Viable eggs of Toxocara sp., and hookworm were naturally detected in HEP 1 and 2, respectively.
Conclusions:
This is the first study to standardize and measure the detection sensitivity of a methodology for detecting parasites in enteral formulations. Since most patients receiving these types of food require intensive care, strict quality control is essential, including evaluation of the parasitological quality of EN to avoid exacerbating their already compromised health.
DOI: https://doi.org/10.37349/eff.2026.1010133
Aim:
The common bean (Phaseolus vulgaris L.) is a vital source of protein, dietary fiber, minerals, and bioactive compounds in rural and low-income populations. The objective of this study was to evaluate the proximate composition, antinutritional factors, and cooking quality of four black bean varieties (Jamapa, Grijalva, Tacaná, and INIFAP) grown in stony soils of Southeastern Mexico.
Methods:
Moisture, crude protein, crude fat, ash, crude fiber, and total carbohydrates were determined. The antinutritional factors assessed included cyanogenic glycosides, tannins, trypsin inhibitors, and phytates. Cooking quality was evaluated via cooking time and cooked grain hardness. All determinations were made in triplicate, and statistical differences among varieties were evaluated by one-way ANOVA with Tukey’s honestly significant difference (HSD) post-hoc test (p < 0.05).
Results:
Significant differences were found between varieties (p < 0.05), with Jamapa and Grijalva standing out for their higher protein content (~27.5%) and, along INIFAP, for their low trypsin inhibitor content (~4 ITU/mg), while their phytate levels ranged between 46 and 65 mg/g. All antinutritional factors were found within acceptable ranges for human consumption. Regarding technological properties, the Tacaná variety exhibited the shortest cooking time (25.3 min) and cooked grain hardness (1.86 N), making it an attractive option for consumers and the food industry.
Conclusions:
The evaluated bean varieties showed favorable nutritional profiles, low antinutrient concentrations, and superior cooking performance, rendering them suitable for human consumption. Their successful adaptation to stony-soil conditions underscores their potential to enhance agricultural and nutritional resilience in marginal environments.
Aim:
The common bean (Phaseolus vulgaris L.) is a vital source of protein, dietary fiber, minerals, and bioactive compounds in rural and low-income populations. The objective of this study was to evaluate the proximate composition, antinutritional factors, and cooking quality of four black bean varieties (Jamapa, Grijalva, Tacaná, and INIFAP) grown in stony soils of Southeastern Mexico.
Methods:
Moisture, crude protein, crude fat, ash, crude fiber, and total carbohydrates were determined. The antinutritional factors assessed included cyanogenic glycosides, tannins, trypsin inhibitors, and phytates. Cooking quality was evaluated via cooking time and cooked grain hardness. All determinations were made in triplicate, and statistical differences among varieties were evaluated by one-way ANOVA with Tukey’s honestly significant difference (HSD) post-hoc test (p < 0.05).
Results:
Significant differences were found between varieties (p < 0.05), with Jamapa and Grijalva standing out for their higher protein content (~27.5%) and, along INIFAP, for their low trypsin inhibitor content (~4 ITU/mg), while their phytate levels ranged between 46 and 65 mg/g. All antinutritional factors were found within acceptable ranges for human consumption. Regarding technological properties, the Tacaná variety exhibited the shortest cooking time (25.3 min) and cooked grain hardness (1.86 N), making it an attractive option for consumers and the food industry.
Conclusions:
The evaluated bean varieties showed favorable nutritional profiles, low antinutrient concentrations, and superior cooking performance, rendering them suitable for human consumption. Their successful adaptation to stony-soil conditions underscores their potential to enhance agricultural and nutritional resilience in marginal environments.
DOI: https://doi.org/10.37349/eff.2026.1010131
Aim:
The rising consumption of convenience foods has increased demand for nutritionally balanced snacks such as granola bars. Traditional formulations rely on sugar as a binder, which may raise health concerns. This study investigates the use of fructo-oligosaccharides (FOS), a low-calorie prebiotic sweetener, as a substitute for glucose syrup to enhance the nutritional quality of granola bars.
Methods:
Five granola bars with different formulations were prepared by replacing sugar with FOS at varying substitution levels (0%, 25%, 50%, 75%, and 100%). The bars were evaluated for proximate composition, physicochemical properties (colour, pH, water activity, and texture), and sensory attributes.
Results:
Increasing FOS levels significantly increased moisture and fiber content, while moderately reducing sugar, fat, and energy values. Higher FOS incorporation also slightly increased pH, reduced water activity, and produced lighter and less yellow bars. Sensory evaluation indicated that all formulations were acceptable, with the 75% FOS formulation receiving the highest preference scores.
Conclusions:
The results from this study suggest that FOS syrup is an effective alternative to glucose syrup in granola bars, enhancing nutritional value without compromising sensory quality. Partial substitution (up to 75%) optimizes consumer acceptability while providing a functional, low-calorie, and fiber-enriched snack option.
Aim:
The rising consumption of convenience foods has increased demand for nutritionally balanced snacks such as granola bars. Traditional formulations rely on sugar as a binder, which may raise health concerns. This study investigates the use of fructo-oligosaccharides (FOS), a low-calorie prebiotic sweetener, as a substitute for glucose syrup to enhance the nutritional quality of granola bars.
Methods:
Five granola bars with different formulations were prepared by replacing sugar with FOS at varying substitution levels (0%, 25%, 50%, 75%, and 100%). The bars were evaluated for proximate composition, physicochemical properties (colour, pH, water activity, and texture), and sensory attributes.
Results:
Increasing FOS levels significantly increased moisture and fiber content, while moderately reducing sugar, fat, and energy values. Higher FOS incorporation also slightly increased pH, reduced water activity, and produced lighter and less yellow bars. Sensory evaluation indicated that all formulations were acceptable, with the 75% FOS formulation receiving the highest preference scores.
Conclusions:
The results from this study suggest that FOS syrup is an effective alternative to glucose syrup in granola bars, enhancing nutritional value without compromising sensory quality. Partial substitution (up to 75%) optimizes consumer acceptability while providing a functional, low-calorie, and fiber-enriched snack option.
DOI: https://doi.org/10.37349/eff.2026.1010129
Chamomile (Matricaria recutita) is an edible flowering herb widely valued for its medicinal, aromatic, and technological attributes, making it an important raw material in contemporary food applications. This review evaluates the chemical profile, bioactivity, and functional health potential of chamomile extract based on current scientific evidence. The extract contains diverse bioactive constituents, particularly flavonoids, terpenoids, and phenolic compounds, which are responsible for its strong antioxidant, antimicrobial, and anti-inflammatory properties. Owing to these characteristics and its pleasant sensory profile, chamomile extract has been incorporated into various functional foods, especially fermented and probiotic products such as herbal beverages and chamomile-enriched yogurt. Experimental findings from in vitro and in vivo studies indicate that chamomile may suppress cancer cell growth, reduce anxiety symptoms, promote gastrointestinal health, support cardiovascular function, and modulate immune responses. Beyond its therapeutic relevance, chamomile extract also serves as a natural substitute for synthetic preservatives and additives, aligning with increasing consumer demand for clean-label and plant-based ingredients. Its multifunctional properties contribute to improved food stability, safety, and shelf life while enhancing nutritional value. In addition, chamomile imparts a characteristic floral aroma, mild taste, and appealing color, which further support consumer acceptance. Collectively, chamomile extract demonstrates substantial promise as a natural functional ingredient, nutraceutical component, and bio-preservative for the development of health-oriented and technologically advanced food products, highlighting its expanding role in human nutrition and future food innovation.
Chamomile (Matricaria recutita) is an edible flowering herb widely valued for its medicinal, aromatic, and technological attributes, making it an important raw material in contemporary food applications. This review evaluates the chemical profile, bioactivity, and functional health potential of chamomile extract based on current scientific evidence. The extract contains diverse bioactive constituents, particularly flavonoids, terpenoids, and phenolic compounds, which are responsible for its strong antioxidant, antimicrobial, and anti-inflammatory properties. Owing to these characteristics and its pleasant sensory profile, chamomile extract has been incorporated into various functional foods, especially fermented and probiotic products such as herbal beverages and chamomile-enriched yogurt. Experimental findings from in vitro and in vivo studies indicate that chamomile may suppress cancer cell growth, reduce anxiety symptoms, promote gastrointestinal health, support cardiovascular function, and modulate immune responses. Beyond its therapeutic relevance, chamomile extract also serves as a natural substitute for synthetic preservatives and additives, aligning with increasing consumer demand for clean-label and plant-based ingredients. Its multifunctional properties contribute to improved food stability, safety, and shelf life while enhancing nutritional value. In addition, chamomile imparts a characteristic floral aroma, mild taste, and appealing color, which further support consumer acceptance. Collectively, chamomile extract demonstrates substantial promise as a natural functional ingredient, nutraceutical component, and bio-preservative for the development of health-oriented and technologically advanced food products, highlighting its expanding role in human nutrition and future food innovation.
DOI: https://doi.org/10.37349/eff.2026.1010130
