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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
Edible canna is the common name given to Canna indica L., also known as Canna edulis Ker Gawl. This Andean crop has been gaining attention due to some characteristics of its rhizome starch that distinguish it from those found in other roots and tubers. Canna starch is currently used in some regions of Latin America for producing traditional baked products and desserts. In Asian countries such as China and Vietnam, it is industrially produced mainly for the elaboration of starch noodles. This review summarizes the up-to-date knowledge about edible canna as a starch source for the food industry. The composition, granule morphology, and molecular structure of canna starch are described and related to the functional properties displayed as a food ingredient. The thermal and pasting properties, gel stability, digestibility, and susceptibility to acid hydrolysis are also addressed, as well as recent reports on physical and chemical modifications to expand its applications in the food industry.
Edible canna is the common name given to Canna indica L., also known as Canna edulis Ker Gawl. This Andean crop has been gaining attention due to some characteristics of its rhizome starch that distinguish it from those found in other roots and tubers. Canna starch is currently used in some regions of Latin America for producing traditional baked products and desserts. In Asian countries such as China and Vietnam, it is industrially produced mainly for the elaboration of starch noodles. This review summarizes the up-to-date knowledge about edible canna as a starch source for the food industry. The composition, granule morphology, and molecular structure of canna starch are described and related to the functional properties displayed as a food ingredient. The thermal and pasting properties, gel stability, digestibility, and susceptibility to acid hydrolysis are also addressed, as well as recent reports on physical and chemical modifications to expand its applications in the food industry.
DOI: https://doi.org/10.37349/eff.2026.1010128
Aim:
This study aimed to evaluate the potential of a lactic acid (LA) bacteria (LAB) co-culture during solid-state fermentation (SSF) of yellow peas and soybeans, with an emphasis on the production of health-promoting metabolites from legumes.
Methods:
A synergistic probiotic consortium comprising L. acidophilus, L. plantarum, and L. rhamnosus was employed for SSF across 11 different legume substrates at three legume-to-water ratios over 48 h to identify optimal fermentation conditions. Based on microbial growth outcomes, yellow peas and soybeans were selected for further SSF studies at an optimized substrate-to-water ratio (1:3). Fermentation performance was assessed by monitoring microbial growth, pH changes, production of LA, short-chain fatty acids, B-vitamins, and antimicrobial activity. Data were statistically analysed using two-way ANOVA. Structural modifications of fermented substrates and bacterial colonization were examined using scanning electron microscopy (SEM).
Results:
SSF exhibited distinct substrate-specific biochemical patterns. Yellow peas supported rapid LAB proliferation (16.04 log10 CFU/g) and pronounced acidification (pH 7.33→4.66), reflecting their high fermentable carbohydrate content. In contrast, soybean yielded higher LA production (7.28 g/L) despite lower viable counts, indicating enhanced per-cell metabolic activity. Short-chain fatty acid synthesis was also influenced by substrate composition and pH, with soybean showing maximum accumulation of acetic acid (11.73 g/L) and propionic acid (15.95 g/L). Butyric acid was detected at lower levels in both substrates. B-vitamin biosynthesis was also substrate-dependent: yellow peas produced higher levels of vitamin B2 (7.097 µg/mL) and B9 (3.69 µg/mL), whereas soybeans favoured vitamin B12 synthesis (2.187 µg/mL). Fermented extracts exhibited strong antimicrobial activity against Escherichia coli, Salmonella typhi, and Staphylococcus aureus, with inhibition zones reaching up to 28, 26, and 18.6 mm, respectively. SEM analysis revealed matrix erosion and aggregation of LAB colonization.
Conclusions:
SSF is an efficient and sustainable strategy for producing multifunctional probiotic-enriched fermented legumes with enhanced nutritional and antimicrobial properties.
Aim:
This study aimed to evaluate the potential of a lactic acid (LA) bacteria (LAB) co-culture during solid-state fermentation (SSF) of yellow peas and soybeans, with an emphasis on the production of health-promoting metabolites from legumes.
Methods:
A synergistic probiotic consortium comprising L. acidophilus, L. plantarum, and L. rhamnosus was employed for SSF across 11 different legume substrates at three legume-to-water ratios over 48 h to identify optimal fermentation conditions. Based on microbial growth outcomes, yellow peas and soybeans were selected for further SSF studies at an optimized substrate-to-water ratio (1:3). Fermentation performance was assessed by monitoring microbial growth, pH changes, production of LA, short-chain fatty acids, B-vitamins, and antimicrobial activity. Data were statistically analysed using two-way ANOVA. Structural modifications of fermented substrates and bacterial colonization were examined using scanning electron microscopy (SEM).
Results:
SSF exhibited distinct substrate-specific biochemical patterns. Yellow peas supported rapid LAB proliferation (16.04 log10 CFU/g) and pronounced acidification (pH 7.33→4.66), reflecting their high fermentable carbohydrate content. In contrast, soybean yielded higher LA production (7.28 g/L) despite lower viable counts, indicating enhanced per-cell metabolic activity. Short-chain fatty acid synthesis was also influenced by substrate composition and pH, with soybean showing maximum accumulation of acetic acid (11.73 g/L) and propionic acid (15.95 g/L). Butyric acid was detected at lower levels in both substrates. B-vitamin biosynthesis was also substrate-dependent: yellow peas produced higher levels of vitamin B2 (7.097 µg/mL) and B9 (3.69 µg/mL), whereas soybeans favoured vitamin B12 synthesis (2.187 µg/mL). Fermented extracts exhibited strong antimicrobial activity against Escherichia coli, Salmonella typhi, and Staphylococcus aureus, with inhibition zones reaching up to 28, 26, and 18.6 mm, respectively. SEM analysis revealed matrix erosion and aggregation of LAB colonization.
Conclusions:
SSF is an efficient and sustainable strategy for producing multifunctional probiotic-enriched fermented legumes with enhanced nutritional and antimicrobial properties.
DOI: https://doi.org/10.37349/eff.2026.1010126
Aim:
Organophosphorus pesticides (OPPs) have massively polluted ecosystems worldwide. Bioremediation by lactic acid bacteria (LAB) has been demonstrated to be an effective method to degrade them. This study aimed to evaluate the degradation capacity of four LAB strains on OPPs, using chlorpyrifos (CF) as the target pesticide. In addition, the interaction mechanism between CF and phosphatase enzyme was approached.
Methods:
The degradation of CF by LAB strains was assessed over 24 h, and the remaining CF, along with its degradation products, were detected by gas chromatography-mass spectrometry (GC-MS). Molecular docking analysis was performed to determine the binding affinity between CF and phosphatase and to visualize the interaction within the binding pocket.
Results:
The biodegradation of CF by L. mesenteroides, L. paramesenteroides, P. pentosaceus, and L. fermentum followed first-order kinetics, with degradation rate constants of 0.1318, 0.0279, 0.0241, and 0.0178 h–1, respectively. In accordance with the higher k value, L. mesenteroides isolated from vegetables exhibited the highest CF degradation rate (97%). Supporting this observation, CF showed significant binding affinity toward phosphatase from L. mesenteroides, with free energy values ranging from –5.79 to –5.77 kcal mol–1.
Conclusions:
A positive correlation (P < 0.05) was observed between L. mesenteroides degradation behavior, phosphatase activity, and the degradation rate constant, indicating a metabolism better adapted to OPP stress conditions. The active site of the phosphatase, containing the Gly127-Glu128-Ser129-Ser130-Gly131 motif, was identified in pocket 1, suggesting that catalysis likely occurs at this site.
Aim:
Organophosphorus pesticides (OPPs) have massively polluted ecosystems worldwide. Bioremediation by lactic acid bacteria (LAB) has been demonstrated to be an effective method to degrade them. This study aimed to evaluate the degradation capacity of four LAB strains on OPPs, using chlorpyrifos (CF) as the target pesticide. In addition, the interaction mechanism between CF and phosphatase enzyme was approached.
Methods:
The degradation of CF by LAB strains was assessed over 24 h, and the remaining CF, along with its degradation products, were detected by gas chromatography-mass spectrometry (GC-MS). Molecular docking analysis was performed to determine the binding affinity between CF and phosphatase and to visualize the interaction within the binding pocket.
Results:
The biodegradation of CF by L. mesenteroides, L. paramesenteroides, P. pentosaceus, and L. fermentum followed first-order kinetics, with degradation rate constants of 0.1318, 0.0279, 0.0241, and 0.0178 h–1, respectively. In accordance with the higher k value, L. mesenteroides isolated from vegetables exhibited the highest CF degradation rate (97%). Supporting this observation, CF showed significant binding affinity toward phosphatase from L. mesenteroides, with free energy values ranging from –5.79 to –5.77 kcal mol–1.
Conclusions:
A positive correlation (P < 0.05) was observed between L. mesenteroides degradation behavior, phosphatase activity, and the degradation rate constant, indicating a metabolism better adapted to OPP stress conditions. The active site of the phosphatase, containing the Gly127-Glu128-Ser129-Ser130-Gly131 motif, was identified in pocket 1, suggesting that catalysis likely occurs at this site.
DOI: https://doi.org/10.37349/eff.2026.1010127
This article belongs to the special issue Organic and Inorganic Compounds in Foods and Plants from Latin America
Aim:
To establish a quantified, practical shelf-life extension protocol for boneless chicken claw (a high-collagen poultry snack for which preservation data are scarce) by combining ozone-water sterilisation with a compound preservative system and predicting shelf life through accelerated shelf-life testing (ASLT).
Methods:
Initial ozone-water treatment: 4 mg L–1, 15 min to reduce indigenous microflora. Preservative optimisation: single-factor and orthogonal experiments against a defined mixed spoilage consortium. Kinetic measurements: quality changes monitored at 27°C and 37°C. Shelf-life extrapolation: ASLT-Q10 models used to predict shelf life at 4°C, 25°C, and 30°C.
Results:
Ozone alone achieved 87.63% reduction in initial microbial counts and significantly delayed the total volatile basic nitrogen (TVB-N) accumulation and sensory deterioration. Optimum preservative blend (0.20 g kg–1 sodium dehydroacetate, 0.60 g kg–1 sodium diacetate, 0.03 g kg–1 sodium nitrite) inhibited the spoilage cocktail by 99.72% (p < 0.05). ASLT-derived shelf lives: 36 d at 27°C and 24 d at 37°C; Q10 extrapolation gave 91 d at 4°C, 39 d at 25°C, and 31 d at 30°C.
Conclusions:
The combined ozone-compound preservative strategy effectively controls spoilage flora and quality deterioration in boneless chicken claw, providing a practical and quantified shelf-life extension tool for the high-collagen poultry-snack sector.
Aim:
To establish a quantified, practical shelf-life extension protocol for boneless chicken claw (a high-collagen poultry snack for which preservation data are scarce) by combining ozone-water sterilisation with a compound preservative system and predicting shelf life through accelerated shelf-life testing (ASLT).
Methods:
Initial ozone-water treatment: 4 mg L–1, 15 min to reduce indigenous microflora. Preservative optimisation: single-factor and orthogonal experiments against a defined mixed spoilage consortium. Kinetic measurements: quality changes monitored at 27°C and 37°C. Shelf-life extrapolation: ASLT-Q10 models used to predict shelf life at 4°C, 25°C, and 30°C.
Results:
Ozone alone achieved 87.63% reduction in initial microbial counts and significantly delayed the total volatile basic nitrogen (TVB-N) accumulation and sensory deterioration. Optimum preservative blend (0.20 g kg–1 sodium dehydroacetate, 0.60 g kg–1 sodium diacetate, 0.03 g kg–1 sodium nitrite) inhibited the spoilage cocktail by 99.72% (p < 0.05). ASLT-derived shelf lives: 36 d at 27°C and 24 d at 37°C; Q10 extrapolation gave 91 d at 4°C, 39 d at 25°C, and 31 d at 30°C.
Conclusions:
The combined ozone-compound preservative strategy effectively controls spoilage flora and quality deterioration in boneless chicken claw, providing a practical and quantified shelf-life extension tool for the high-collagen poultry-snack sector.
DOI: https://doi.org/10.37349/eff.2026.1010125
Aim:
This study aimed to analyze the non-volatile chemical components in wild Ophiocordyceps sinensis (O. sinensis) from four distinct production areas in Xizang, and its fermented mycelia, with the goal of chemically evaluating the feasibility of substituting the wild samples with their mycelial preparation, and providing references for their application in daily life.
Methods:
An untargeted metabolomics approach using ultra-performance liquid chromatography quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS) was employed for comprehensive analysis.
Results:
A total of 89 non-volatile components were identified, mainly covering short peptides, nucleotides/derivatives, glycerophospholipids, glycosides, and amino acids. Multivariate statistical analysis revealed significant regional variation in the content of key metabolites, particularly the short peptide profile. Di- and tri-peptides were confirmed as the dominant bioactive constituents and chemometric markers distinguishing geographical origins. Compared to the wild samples, the fermented mycelia exhibited a statistically significant reduction in both the diversity and relative abundance of these signature short peptides.
Conclusions:
Wild O. sinensis and its fermented mycelia both contain bioactive compounds, with the latter sometimes surpassing the wild samples in specific components. However, the fermented version doesn’t match the natural samples’ synergistic effects. The wild sample’s efficacy is heavily influenced by its environment and growth conditions. This study provides a basis for using wild O. sinensis or its mycelial products in daily diets or disease prevention.
Aim:
This study aimed to analyze the non-volatile chemical components in wild Ophiocordyceps sinensis (O. sinensis) from four distinct production areas in Xizang, and its fermented mycelia, with the goal of chemically evaluating the feasibility of substituting the wild samples with their mycelial preparation, and providing references for their application in daily life.
Methods:
An untargeted metabolomics approach using ultra-performance liquid chromatography quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS) was employed for comprehensive analysis.
Results:
A total of 89 non-volatile components were identified, mainly covering short peptides, nucleotides/derivatives, glycerophospholipids, glycosides, and amino acids. Multivariate statistical analysis revealed significant regional variation in the content of key metabolites, particularly the short peptide profile. Di- and tri-peptides were confirmed as the dominant bioactive constituents and chemometric markers distinguishing geographical origins. Compared to the wild samples, the fermented mycelia exhibited a statistically significant reduction in both the diversity and relative abundance of these signature short peptides.
Conclusions:
Wild O. sinensis and its fermented mycelia both contain bioactive compounds, with the latter sometimes surpassing the wild samples in specific components. However, the fermented version doesn’t match the natural samples’ synergistic effects. The wild sample’s efficacy is heavily influenced by its environment and growth conditions. This study provides a basis for using wild O. sinensis or its mycelial products in daily diets or disease prevention.
DOI: https://doi.org/10.37349/eff.2026.1010124
Aim:
This study aimed to develop a corn-based instant cereal enriched with chickpea and carrot using drum drying, and to evaluate the effects of formulation on nutritional composition, functional properties, colour characteristics, sensory acceptability, and short-term storage stability.
Methods:
Five formulations were prepared by varying chickpea (0–40%) and carrot (0–40%) proportions. Proximate composition, total dietary fibre (TDF), antioxidant activity (DPPH assay), colour parameters, sensory acceptability (9-point hedonic scale, n = 50), and water activity (aw) during 28 days of storage were analyzed.
Results:
Moisture content ranged from 6.32 ± 0.11% to 10.42 ± 0.20%, while protein content increased significantly from 0.63 ± 0.08% (control) to 18.66 ± 0.36% with 40% chickpea incorporation. TDF ranged from 19.81 ± 0.41% to 26.66 ± 0.71%. DPPH radical scavenging activity increased with extract concentration (10–50 mg/mL), with the 40% chickpea formulation exhibiting higher inhibition (70.61 ± 3.50%–83.14 ± 0.23%) compared to the control (64.17 ± 0.14%–82.64 ± 0.16%). Sensory overall acceptability scores (9-point hedonic scale, n = 50) ranged from 4.62 ± 2.16 to 5.92 ± 1.81, with the highest score observed in the 40% chickpea formulation. aw remained low (0.602–0.614) during 28 days of storage, indicating favourable stability.
Conclusions:
Chickpea fortification significantly enhanced protein, dietary fibre, antioxidant capacity, and sensory acceptability of corn-based instant cereal without compromising storage stability, supporting its potential as a functional food product.
Aim:
This study aimed to develop a corn-based instant cereal enriched with chickpea and carrot using drum drying, and to evaluate the effects of formulation on nutritional composition, functional properties, colour characteristics, sensory acceptability, and short-term storage stability.
Methods:
Five formulations were prepared by varying chickpea (0–40%) and carrot (0–40%) proportions. Proximate composition, total dietary fibre (TDF), antioxidant activity (DPPH assay), colour parameters, sensory acceptability (9-point hedonic scale, n = 50), and water activity (aw) during 28 days of storage were analyzed.
Results:
Moisture content ranged from 6.32 ± 0.11% to 10.42 ± 0.20%, while protein content increased significantly from 0.63 ± 0.08% (control) to 18.66 ± 0.36% with 40% chickpea incorporation. TDF ranged from 19.81 ± 0.41% to 26.66 ± 0.71%. DPPH radical scavenging activity increased with extract concentration (10–50 mg/mL), with the 40% chickpea formulation exhibiting higher inhibition (70.61 ± 3.50%–83.14 ± 0.23%) compared to the control (64.17 ± 0.14%–82.64 ± 0.16%). Sensory overall acceptability scores (9-point hedonic scale, n = 50) ranged from 4.62 ± 2.16 to 5.92 ± 1.81, with the highest score observed in the 40% chickpea formulation. aw remained low (0.602–0.614) during 28 days of storage, indicating favourable stability.
Conclusions:
Chickpea fortification significantly enhanced protein, dietary fibre, antioxidant capacity, and sensory acceptability of corn-based instant cereal without compromising storage stability, supporting its potential as a functional food product.
DOI: https://doi.org/10.37349/eff.2026.1010123
Aim:
This study aimed to compare the antioxidant and anti-inflammatory properties of Sparassis crispa (S. crispa) extracts prepared using different extraction methods and to evaluate how extraction conditions influence bioactive component profiles and biological activities.
Methods:
S. crispa was extracted using hot water (SC-HWE), high-temperature and high-pressure water (SC-HPWE), and 70% ethanol (SC-EE). Total polyphenol and flavonoid contents, β-glucan content, and antioxidant activities [2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), ferric reducing antioxidant power (FRAP), superoxide dismutase (SOD)-like activity, and catalase-related activity] were evaluated. Anti-inflammatory effects were assessed in lipopolysaccharide (LPS)-stimulated RAW 264.7 (murine macrophage cell line) macrophages by measuring cell viability, nitric oxide (NO) production, and pro-inflammatory cytokine [interleukin (IL)-1β, IL-6, and tumor necrosis factor alpha (TNF-α)] production using enzyme-linked immunosorbent assay (ELISA). Cytokine levels were expressed as a percentage of the LPS-treated control.
Results:
Extraction methods significantly affected the composition and bioactivities of S. crispa extracts. SC-EE exhibited the highest total polyphenol and flavonoid contents and showed higher DPPH radical scavenging activity and NO inhibitory effects. SC-HPWE contained the highest β-glucan content and demonstrated superior FRAP values along with notable NO inhibitory activity. All extracts reduced LPS-induced IL-1β, IL-6, and TNF-α production; IL-1β showed greater responsiveness to extract treatment, whereas TNF-α exhibited relatively modest changes. At higher concentrations, the suppressive effect on cytokine production was attenuated, indicating a modulatory rather than a strictly monotonic response. Under the present experimental conditions, quercetin showed a limited reduction in cytokine production.
Conclusions:
These results demonstrate that S. crispa extracts exhibit extraction method-dependent antioxidant and anti-inflammatory activities. The observed effects may reflect the combined contributions of phenolic compounds and β-glucan rather than a single bioactive component. S. crispa extracts may serve as promising natural materials for functional applications related to oxidative stress and inflammation regulation.
Aim:
This study aimed to compare the antioxidant and anti-inflammatory properties of Sparassis crispa (S. crispa) extracts prepared using different extraction methods and to evaluate how extraction conditions influence bioactive component profiles and biological activities.
Methods:
S. crispa was extracted using hot water (SC-HWE), high-temperature and high-pressure water (SC-HPWE), and 70% ethanol (SC-EE). Total polyphenol and flavonoid contents, β-glucan content, and antioxidant activities [2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), ferric reducing antioxidant power (FRAP), superoxide dismutase (SOD)-like activity, and catalase-related activity] were evaluated. Anti-inflammatory effects were assessed in lipopolysaccharide (LPS)-stimulated RAW 264.7 (murine macrophage cell line) macrophages by measuring cell viability, nitric oxide (NO) production, and pro-inflammatory cytokine [interleukin (IL)-1β, IL-6, and tumor necrosis factor alpha (TNF-α)] production using enzyme-linked immunosorbent assay (ELISA). Cytokine levels were expressed as a percentage of the LPS-treated control.
Results:
Extraction methods significantly affected the composition and bioactivities of S. crispa extracts. SC-EE exhibited the highest total polyphenol and flavonoid contents and showed higher DPPH radical scavenging activity and NO inhibitory effects. SC-HPWE contained the highest β-glucan content and demonstrated superior FRAP values along with notable NO inhibitory activity. All extracts reduced LPS-induced IL-1β, IL-6, and TNF-α production; IL-1β showed greater responsiveness to extract treatment, whereas TNF-α exhibited relatively modest changes. At higher concentrations, the suppressive effect on cytokine production was attenuated, indicating a modulatory rather than a strictly monotonic response. Under the present experimental conditions, quercetin showed a limited reduction in cytokine production.
Conclusions:
These results demonstrate that S. crispa extracts exhibit extraction method-dependent antioxidant and anti-inflammatory activities. The observed effects may reflect the combined contributions of phenolic compounds and β-glucan rather than a single bioactive component. S. crispa extracts may serve as promising natural materials for functional applications related to oxidative stress and inflammation regulation.
DOI: https://doi.org/10.37349/eff.2026.1010122
Aim:
Croton thorelii Gagnep. is a lesser-known plant with ethnobotanical relevance. This study investigates the essential oil extracted from its leaves for potential use in natural preservatives and functional foods. Although traditionally used in folk medicine, information on its chemical composition and biological properties remains limited.
Methods:
Essential oil was obtained by hydrodistillation using a Clevenger-type apparatus from fresh leaves collected in Central Vietnam. Chemical composition was determined by gas chromatography-mass spectrometry. Biological activities were assessed through cytotoxicity (SRB assay on SK-LU-1 and HepG2 cells), antioxidant assays (DPPH and ABTS), and anti-inflammatory testing (nitric oxide inhibition in LPS-stimulated RAW 264.7 macrophages). All tests were performed in triplicate.
Results:
A total of 59 compounds were identified, accounting for 99.5% of the oil. Major groups included sesquiterpene hydrocarbons (44.5%), oxygenated monoterpenes (41.1%), and oxygenated sesquiterpenes (9.4%). The principal components were β-selinene (22.0%), 1,8-cineole (20.7%), linalool (11.2%), and (E)-caryophyllene (9.5%). The essential oil showed strong cytotoxicity with IC50 values of 54.52 ± 1.40 µg/mL (SK-LU-1) and 48.29 ± 2.09 µg/mL (HepG2), and over 90% inhibition at 100 µg/mL. Antioxidant activity was weak, with IC50 values above 500 µg/mL in the DPPH assay and 453.85 ± 15.87 µg/mL in the ABTS assay. In macrophages, nitric oxide inhibition exceeded 61% at 100 µg/mL, though cell viability was reduced to 57.91 ± 2.98%.
Conclusions:
Essential oil from C. thorelii displays promising cytotoxic and anti-inflammatory activities for potential use in functional foods, but further studies are needed to address safety and optimize application.
Aim:
Croton thorelii Gagnep. is a lesser-known plant with ethnobotanical relevance. This study investigates the essential oil extracted from its leaves for potential use in natural preservatives and functional foods. Although traditionally used in folk medicine, information on its chemical composition and biological properties remains limited.
Methods:
Essential oil was obtained by hydrodistillation using a Clevenger-type apparatus from fresh leaves collected in Central Vietnam. Chemical composition was determined by gas chromatography-mass spectrometry. Biological activities were assessed through cytotoxicity (SRB assay on SK-LU-1 and HepG2 cells), antioxidant assays (DPPH and ABTS), and anti-inflammatory testing (nitric oxide inhibition in LPS-stimulated RAW 264.7 macrophages). All tests were performed in triplicate.
Results:
A total of 59 compounds were identified, accounting for 99.5% of the oil. Major groups included sesquiterpene hydrocarbons (44.5%), oxygenated monoterpenes (41.1%), and oxygenated sesquiterpenes (9.4%). The principal components were β-selinene (22.0%), 1,8-cineole (20.7%), linalool (11.2%), and (E)-caryophyllene (9.5%). The essential oil showed strong cytotoxicity with IC50 values of 54.52 ± 1.40 µg/mL (SK-LU-1) and 48.29 ± 2.09 µg/mL (HepG2), and over 90% inhibition at 100 µg/mL. Antioxidant activity was weak, with IC50 values above 500 µg/mL in the DPPH assay and 453.85 ± 15.87 µg/mL in the ABTS assay. In macrophages, nitric oxide inhibition exceeded 61% at 100 µg/mL, though cell viability was reduced to 57.91 ± 2.98%.
Conclusions:
Essential oil from C. thorelii displays promising cytotoxic and anti-inflammatory activities for potential use in functional foods, but further studies are needed to address safety and optimize application.
DOI: https://doi.org/10.37349/eff.2026.1010121
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
