Previous
Aim:
This work focused on numerical modeling of thermal inactivation parameters of Escherichia coli O157:H7 in pretreated watermelon fruit juice as influenced by processing conditions. The work aimed to enhance microbiological safety and information of the product.
Methods:
Mature and fresh watermelon fruits were sourced, graded, and processed into juice under hygienic conditions. The extracted juice was pasteurized and allowed to cool. Prior to thermal treatments, the juice was sterilized, cooled, and inoculated with Escherichia coli O157:H7. The inoculated samples were then subjected to different treatments. The effect of pH (4.5, 5.5, and 6.5) and temperature (70℃, 80℃, and 90℃) on thermobacteriological properties was investigated. Meanwhile, Design Expert 13 for Windows was used for experimental layout for interactive impact of pH and inactivation temperatures. All experiments were conducted in triplicate. Thermal inactivation curves of Escherichia coli O157:H7 in the juice samples were obtained by plotting the number of survivors (CFU/mL) against time, and the corresponding D-value was obtained. Other thermobacteriology parameters were subsequently calculated using appropriate equations. The data obtained were fitted into a model using Design Expert 13 for Windows.
Results:
Thermal inactivation data obtained showed that the thermal inactivation curve of Escherichia coli O157:H7 in pretreated watermelon juice had a linear interactive effect as temperature and pH varied. As temperature (70–90°C) and pH (4.5–6.5) varied, thermobacteriology parameters such as D-value, F-value, z-value and activation energy ranged from 11.8–23.4 min, 23.6–46.8 min, 8–9.6°C, 32.49–42.03 kJ/mol, respectively. The results showed that Escherichia coli O157:H7 in pretreated watermelon juice demonstrated significant inactivation at a higher temperature of 90℃ and a lower pH of 4.5.
Conclusions:
This study provided valuable data that could be employed as a guide for the potential food industry, scientists, and engineers in order to improve the consumption safety of the product.
Aim:
This work focused on numerical modeling of thermal inactivation parameters of Escherichia coli O157:H7 in pretreated watermelon fruit juice as influenced by processing conditions. The work aimed to enhance microbiological safety and information of the product.
Methods:
Mature and fresh watermelon fruits were sourced, graded, and processed into juice under hygienic conditions. The extracted juice was pasteurized and allowed to cool. Prior to thermal treatments, the juice was sterilized, cooled, and inoculated with Escherichia coli O157:H7. The inoculated samples were then subjected to different treatments. The effect of pH (4.5, 5.5, and 6.5) and temperature (70℃, 80℃, and 90℃) on thermobacteriological properties was investigated. Meanwhile, Design Expert 13 for Windows was used for experimental layout for interactive impact of pH and inactivation temperatures. All experiments were conducted in triplicate. Thermal inactivation curves of Escherichia coli O157:H7 in the juice samples were obtained by plotting the number of survivors (CFU/mL) against time, and the corresponding D-value was obtained. Other thermobacteriology parameters were subsequently calculated using appropriate equations. The data obtained were fitted into a model using Design Expert 13 for Windows.
Results:
Thermal inactivation data obtained showed that the thermal inactivation curve of Escherichia coli O157:H7 in pretreated watermelon juice had a linear interactive effect as temperature and pH varied. As temperature (70–90°C) and pH (4.5–6.5) varied, thermobacteriology parameters such as D-value, F-value, z-value and activation energy ranged from 11.8–23.4 min, 23.6–46.8 min, 8–9.6°C, 32.49–42.03 kJ/mol, respectively. The results showed that Escherichia coli O157:H7 in pretreated watermelon juice demonstrated significant inactivation at a higher temperature of 90℃ and a lower pH of 4.5.
Conclusions:
This study provided valuable data that could be employed as a guide for the potential food industry, scientists, and engineers in order to improve the consumption safety of the product.
DOI: https://doi.org/10.37349/eff.2026.1010185
Aim:
This study investigated the habitual intake of ultra-processed foods (UPFs) and their association with blood pressure, anthropometric measures, and metabolic health risks among Filipinos aged 16–30 years residing in an urban area.
Methods:
A cross-sectional analytical study was conducted among 360 Filipinos aged 16–30 years residing in Intramuros, Manila. The study assessed UPF intake, systolic and diastolic blood pressure, and anthropometric measures, including body mass index (BMI), body fat percentage, waist-to-height ratio (WHtR), waist-to-hip ratio (WHR), and A Body Shape Index (ABSI). Unadjusted binary logistic regression was used to examine the odds of high UPF intake according to anthropometric and clinical categories. UPF intake status was specified as the dependent variable, with low-moderate intake as the reference category.
Results:
More than half (52.22%) of the Filipino youth had moderate UPF intake. In the unadjusted logistic regression analyses, adults classified as obese according to BMI had higher odds of high UPF intake than adults with normal BMI [odds ratio (OR) = 2.65, 95% confidence interval (CI): 1.13–6.20]. Participants classified as obese according to body fat percentage also had higher odds of high UPF intake than those with normal body fat percentage (OR = 2.45, 95% CI: 1.40–4.29), while participants with high ABSI had higher odds of high UPF intake than those with normal ABSI (OR = 1.65, 95% CI: 1.05–2.59). No significant associations were observed for blood pressure, adolescent BMI, or WHtR/WHR.
Conclusions:
High UPF intake was cross-sectionally associated with selected adiposity-related characteristics. Because the logistic regression models were unadjusted and the study was cross-sectional, the findings do not establish the direction, independence, or causality of these relationships.
Aim:
This study investigated the habitual intake of ultra-processed foods (UPFs) and their association with blood pressure, anthropometric measures, and metabolic health risks among Filipinos aged 16–30 years residing in an urban area.
Methods:
A cross-sectional analytical study was conducted among 360 Filipinos aged 16–30 years residing in Intramuros, Manila. The study assessed UPF intake, systolic and diastolic blood pressure, and anthropometric measures, including body mass index (BMI), body fat percentage, waist-to-height ratio (WHtR), waist-to-hip ratio (WHR), and A Body Shape Index (ABSI). Unadjusted binary logistic regression was used to examine the odds of high UPF intake according to anthropometric and clinical categories. UPF intake status was specified as the dependent variable, with low-moderate intake as the reference category.
Results:
More than half (52.22%) of the Filipino youth had moderate UPF intake. In the unadjusted logistic regression analyses, adults classified as obese according to BMI had higher odds of high UPF intake than adults with normal BMI [odds ratio (OR) = 2.65, 95% confidence interval (CI): 1.13–6.20]. Participants classified as obese according to body fat percentage also had higher odds of high UPF intake than those with normal body fat percentage (OR = 2.45, 95% CI: 1.40–4.29), while participants with high ABSI had higher odds of high UPF intake than those with normal ABSI (OR = 1.65, 95% CI: 1.05–2.59). No significant associations were observed for blood pressure, adolescent BMI, or WHtR/WHR.
Conclusions:
High UPF intake was cross-sectionally associated with selected adiposity-related characteristics. Because the logistic regression models were unadjusted and the study was cross-sectional, the findings do not establish the direction, independence, or causality of these relationships.
DOI: https://doi.org/10.37349/eff.2026.1010184
This article belongs to the special issue Nutrition in Health and Disease
Pomegranate has long been used in Greco-Arab medicine for gastrointestinal, cardiovascular, metabolic, and inflammatory disorders. It has been described to relieve nausea, vomiting, abdominal pain, diarrhoea, palpitations, etc. Modern scientific studies have validated these uses, attributing them to a rich phytochemical profile of polyphenols, flavonoids, anthocyanins, tannins, punicalagins, and ellagitannins. However, the precise mechanism of action and optimal application strategies for pomegranate in systemic diseases remain an area of investigation. Metabolomics provides a robust platform for elucidating the intricate relationships between pomegranate bioactives and human physiology. Therefore, to evaluate the therapeutic potential of pomegranate (Punica granatum L.) and find out how metabolomics can enhance its pharmacological applications, a literature review was conducted using ancient & modern pharmacology books, PubMed, Scopus, Web of Science, and Google Scholar. Human clinical trials were prioritized, followed by in vivo and in vitro studies. Evidence was synthesized qualitatively with emphasis on metabolomic findings. The research question was framed to determine whether metabolomics can enhance and optimize the therapeutic potential of pomegranate. Metabolomic studies demonstrated that pomegranate exhibits all its biological activities through gut microbiota-derived metabolites, particularly urolithins, which play a key role in mediating these effects. Therefore, it was concluded that integration of metabolomics with traditional pharmacology can enhance pomegranate-based therapeutics and support its role in precision nutrition.
Pomegranate has long been used in Greco-Arab medicine for gastrointestinal, cardiovascular, metabolic, and inflammatory disorders. It has been described to relieve nausea, vomiting, abdominal pain, diarrhoea, palpitations, etc. Modern scientific studies have validated these uses, attributing them to a rich phytochemical profile of polyphenols, flavonoids, anthocyanins, tannins, punicalagins, and ellagitannins. However, the precise mechanism of action and optimal application strategies for pomegranate in systemic diseases remain an area of investigation. Metabolomics provides a robust platform for elucidating the intricate relationships between pomegranate bioactives and human physiology. Therefore, to evaluate the therapeutic potential of pomegranate (Punica granatum L.) and find out how metabolomics can enhance its pharmacological applications, a literature review was conducted using ancient & modern pharmacology books, PubMed, Scopus, Web of Science, and Google Scholar. Human clinical trials were prioritized, followed by in vivo and in vitro studies. Evidence was synthesized qualitatively with emphasis on metabolomic findings. The research question was framed to determine whether metabolomics can enhance and optimize the therapeutic potential of pomegranate. Metabolomic studies demonstrated that pomegranate exhibits all its biological activities through gut microbiota-derived metabolites, particularly urolithins, which play a key role in mediating these effects. Therefore, it was concluded that integration of metabolomics with traditional pharmacology can enhance pomegranate-based therapeutics and support its role in precision nutrition.
DOI: https://doi.org/10.37349/eff.2026.1010183
This article belongs to the special issue Food-Derived Bioactive Compounds: From Foodomics to Therapeutic Applications
The human gut microbiota plays a critical role in regulating host health and disease, making it a key target for the development of targeted microbial therapies. This review focuses on designer probiotics and synbiotics, which are genetically engineered microorganisms used in combination with prebiotics to modulate the gut microbiota and support personalised health outcomes. Unlike conventional probiotics, these engineered strains are designed to perform specific metabolic or signalling functions, thereby enhancing colonisation efficiency and functional efficacy. The article summarises recent advancements in systems biology, synthetic biology, and omics technologies (including genomics, proteomics, and metabolomics) that facilitate the design and optimisation of next-generation microbial formulations. Their significance lies in enabling precision nutrition and the development of functional foods tailored to individual host requirements. This review also discusses strategies for microbial strain engineering, synbiotic formulation, and the application of high-throughput omics approaches to better understand host-microbe interactions. Furthermore, it highlights applications in managing gut-related disorders and improving food quality. While addressing challenges such as biosafety concerns, regulatory limitations, and environmental implications, the review emphasises the potential of designer probiotics and synbiotics as innovative tools for precision-guided health through dietary interventions. Overall, this emerging field provides a sustainable approach to advancing nutrition and microbiome-based therapies by bridging precision health with food science.
The human gut microbiota plays a critical role in regulating host health and disease, making it a key target for the development of targeted microbial therapies. This review focuses on designer probiotics and synbiotics, which are genetically engineered microorganisms used in combination with prebiotics to modulate the gut microbiota and support personalised health outcomes. Unlike conventional probiotics, these engineered strains are designed to perform specific metabolic or signalling functions, thereby enhancing colonisation efficiency and functional efficacy. The article summarises recent advancements in systems biology, synthetic biology, and omics technologies (including genomics, proteomics, and metabolomics) that facilitate the design and optimisation of next-generation microbial formulations. Their significance lies in enabling precision nutrition and the development of functional foods tailored to individual host requirements. This review also discusses strategies for microbial strain engineering, synbiotic formulation, and the application of high-throughput omics approaches to better understand host-microbe interactions. Furthermore, it highlights applications in managing gut-related disorders and improving food quality. While addressing challenges such as biosafety concerns, regulatory limitations, and environmental implications, the review emphasises the potential of designer probiotics and synbiotics as innovative tools for precision-guided health through dietary interventions. Overall, this emerging field provides a sustainable approach to advancing nutrition and microbiome-based therapies by bridging precision health with food science.
DOI: https://doi.org/10.37349/eff.2026.1010182
Aim:
The fish filleting industry often generates substantial quantities of by-products such as fish bones, heads, scales, and viscera, which are frequently discarded or repurposed for low-value applications. Hydrolysate derived from fish processing wastes have demonstrated various beneficial bioactivities such as ACE-inhibitory, antioxidant, and antidiabetic activities, underscoring their potential as high value functional ingredients or foods. The potency of hydrolysate is determined by peptide composition, which is modulated by the degree of hydrolysis. This study aims to investigate the impact of hydrolysis duration on the ACE-inhibitory and antioxidant capacities of gelatine hydrolysate from hybrid grouper bones.
Methods:
Gelatine extracted from hybrid grouper fish heads and bones underwent hydrolysis with 1% Alcalase for varying duration (1 h, 2 h, 4 h, 6 h, 24 h, 48 h). The molecular distribution of the hydrolysates was monitored using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) electrophoresis. ACE-inhibitory and antioxidant capacities (hydroxyl radical scavenging, reducing power, metal chelating activities) of the resultant hydrolysates from different hydrolysis durations were evaluated.
Results:
SDS-PAGE analysis revealed that Alcalase hydrolysis of bones gelatine yielded peptides of lower molecular weight. A moderate negative correlation (r = –0.703) (p < 0.01) was reported between the degree of hydrolysis and ACE-inhibitory activity, suggesting that excessive hydrolysis diminishes ACE-inhibitory capacity. Conversely, antioxidant activity of the gelatine hydrolysates was unaffected by hydrolysis extent, as indicated by weak correlations.
Conclusions:
These findings indicate that optimising hydrolysis duration maximises the bioactivities of gelatine hydrolysate from hybrid grouper bones.
Aim:
The fish filleting industry often generates substantial quantities of by-products such as fish bones, heads, scales, and viscera, which are frequently discarded or repurposed for low-value applications. Hydrolysate derived from fish processing wastes have demonstrated various beneficial bioactivities such as ACE-inhibitory, antioxidant, and antidiabetic activities, underscoring their potential as high value functional ingredients or foods. The potency of hydrolysate is determined by peptide composition, which is modulated by the degree of hydrolysis. This study aims to investigate the impact of hydrolysis duration on the ACE-inhibitory and antioxidant capacities of gelatine hydrolysate from hybrid grouper bones.
Methods:
Gelatine extracted from hybrid grouper fish heads and bones underwent hydrolysis with 1% Alcalase for varying duration (1 h, 2 h, 4 h, 6 h, 24 h, 48 h). The molecular distribution of the hydrolysates was monitored using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) electrophoresis. ACE-inhibitory and antioxidant capacities (hydroxyl radical scavenging, reducing power, metal chelating activities) of the resultant hydrolysates from different hydrolysis durations were evaluated.
Results:
SDS-PAGE analysis revealed that Alcalase hydrolysis of bones gelatine yielded peptides of lower molecular weight. A moderate negative correlation (r = –0.703) (p < 0.01) was reported between the degree of hydrolysis and ACE-inhibitory activity, suggesting that excessive hydrolysis diminishes ACE-inhibitory capacity. Conversely, antioxidant activity of the gelatine hydrolysates was unaffected by hydrolysis extent, as indicated by weak correlations.
Conclusions:
These findings indicate that optimising hydrolysis duration maximises the bioactivities of gelatine hydrolysate from hybrid grouper bones.
DOI: https://doi.org/10.37349/eff.2026.1010181
Aim:
In the present study, commercial heather, orange, and fir honey samples obtained from three different producers were studied using melissopalynological, physicochemical, biochemical, and antimicrobial analysis to confirm the declaration of the botanical origin of the precursor on the packing label of honey samples.
Methods:
The research study aimed to characterize their botanical origin based on physicochemical parameters such as pH, moisture, electrical conductivity, ash, total sugars, vitamin C, free acidity, Pfund color, biochemical parameters such as HMF, hydrogen peroxide, total phenolic content, antioxidant activity, phenolic index, as well as the study of their antimicrobial activity against common pathogenic microorganisms such as Staphylococcus aureus, Escherichia coli O157:H7 and Salmonella Typhimurium. In addition, melissopalynological analysis was carried out.
Results:
Results showed that the heather honey samples were adulterated with conifer tree honey, and only one sample was pure heather honey. In addition, the moisture content in one falsified heather honey sample was outside the regulated range, whereas the HMF content in two citrus honey samples was also outside the regulated range. Heather honey showed the highest vitamin C content (7.3 mg/100g–8.1 mg/100g), hydrogen peroxide (up to 30 mg/L), and total phenolic content (120 mg GAE/L–160 mg GAE/L). Finally, all samples showed antibacterial activity against the tested pathogens, with the higher concentration of honey (20% w/v) being the most influential.
Conclusions:
The novelty of the study lies in the combination of different groups of parameters to evaluate the quality of commercial honey samples sold in the market in real market analysis research.
Aim:
In the present study, commercial heather, orange, and fir honey samples obtained from three different producers were studied using melissopalynological, physicochemical, biochemical, and antimicrobial analysis to confirm the declaration of the botanical origin of the precursor on the packing label of honey samples.
Methods:
The research study aimed to characterize their botanical origin based on physicochemical parameters such as pH, moisture, electrical conductivity, ash, total sugars, vitamin C, free acidity, Pfund color, biochemical parameters such as HMF, hydrogen peroxide, total phenolic content, antioxidant activity, phenolic index, as well as the study of their antimicrobial activity against common pathogenic microorganisms such as Staphylococcus aureus, Escherichia coli O157:H7 and Salmonella Typhimurium. In addition, melissopalynological analysis was carried out.
Results:
Results showed that the heather honey samples were adulterated with conifer tree honey, and only one sample was pure heather honey. In addition, the moisture content in one falsified heather honey sample was outside the regulated range, whereas the HMF content in two citrus honey samples was also outside the regulated range. Heather honey showed the highest vitamin C content (7.3 mg/100g–8.1 mg/100g), hydrogen peroxide (up to 30 mg/L), and total phenolic content (120 mg GAE/L–160 mg GAE/L). Finally, all samples showed antibacterial activity against the tested pathogens, with the higher concentration of honey (20% w/v) being the most influential.
Conclusions:
The novelty of the study lies in the combination of different groups of parameters to evaluate the quality of commercial honey samples sold in the market in real market analysis research.
DOI: https://doi.org/10.37349/eff.2026.1010180
Aim:
Dysregulated eating behavior is closely linked to metabolic dysfunction and may represent a behavioral pathway connecting neuroendocrine signaling to insulin resistance. Oxytocin has emerged as a potential regulator of feeding behavior and food-related reward processing, but the mechanisms linking endogenous oxytocin to metabolic health remain unclear. This study examined whether eating psychopathology mediates the association between circulating oxytocin concentrations and insulin resistance.
Methods:
In this cross-sectional study, 99 adults with varying metabolic obesity phenotypes completed validated assessments of eating behavior, including emotional eating, external eating, and global eating psychopathology (Eating Disorder Examination Questionnaire, EDE-Q). Plasma oxytocin concentrations and metabolic parameters were measured under standardized conditions. Associations were evaluated using correlation and regression-based mediation analyses with bootstrap estimation (5,000 resamples), adjusted for age and body mass index.
Results:
Lower oxytocin concentrations were significantly associated with higher eating psychopathology, particularly emotional and external eating. Eating psychopathology was positively associated with insulin resistance (HOMA-IR). Mediation analysis demonstrated a significant indirect association between oxytocin and HOMA-IR through eating psychopathology (ab = −0.181; 95% CI [−0.353, −0.064]), whereas the direct effect was not significant. Similar patterns were observed for emotional and external eating. Because analyses were cross-sectional, the identified mediation pathway represents a statistical indirect association rather than evidence of causality.
Conclusions:
Lower endogenous oxytocin concentrations were associated with greater eating psychopathology and higher insulin resistance. These findings suggest that behavioral pathways may contribute to the observed association between oxytocin and metabolic dysfunction. However, the cross-sectional design precludes causal inference, and the observed mediation should be interpreted as a statistical association rather than a mechanistically established pathway.
Aim:
Dysregulated eating behavior is closely linked to metabolic dysfunction and may represent a behavioral pathway connecting neuroendocrine signaling to insulin resistance. Oxytocin has emerged as a potential regulator of feeding behavior and food-related reward processing, but the mechanisms linking endogenous oxytocin to metabolic health remain unclear. This study examined whether eating psychopathology mediates the association between circulating oxytocin concentrations and insulin resistance.
Methods:
In this cross-sectional study, 99 adults with varying metabolic obesity phenotypes completed validated assessments of eating behavior, including emotional eating, external eating, and global eating psychopathology (Eating Disorder Examination Questionnaire, EDE-Q). Plasma oxytocin concentrations and metabolic parameters were measured under standardized conditions. Associations were evaluated using correlation and regression-based mediation analyses with bootstrap estimation (5,000 resamples), adjusted for age and body mass index.
Results:
Lower oxytocin concentrations were significantly associated with higher eating psychopathology, particularly emotional and external eating. Eating psychopathology was positively associated with insulin resistance (HOMA-IR). Mediation analysis demonstrated a significant indirect association between oxytocin and HOMA-IR through eating psychopathology (ab = −0.181; 95% CI [−0.353, −0.064]), whereas the direct effect was not significant. Similar patterns were observed for emotional and external eating. Because analyses were cross-sectional, the identified mediation pathway represents a statistical indirect association rather than evidence of causality.
Conclusions:
Lower endogenous oxytocin concentrations were associated with greater eating psychopathology and higher insulin resistance. These findings suggest that behavioral pathways may contribute to the observed association between oxytocin and metabolic dysfunction. However, the cross-sectional design precludes causal inference, and the observed mediation should be interpreted as a statistical association rather than a mechanistically established pathway.
DOI: https://doi.org/10.37349/eff.2026.1010179
This article belongs to the special issue Nutrition in Health and Disease
Aim:
This study aimed to evaluate the functional role of sacha inchi (Plukenetia volubilis) flour in wheat-based composite dough systems and to determine optimal substitution levels that balance between improved proximate nutritional composition and acceptable processing and dough performance.
Methods:
Six composite flour formulations (control—F5) were prepared by replacing wheat flour with sacha inchi flour at 5% intervals (0–25%). The flours and corresponding doughs were characterised for proximate composition, colour parameters, pasting properties and thermo-mechanical behaviour.
Results:
Proximate analysis showed progressive increases in crude protein (8.60% to 14.20%), crude fat (1.20% to 16.0%), crude fibre (0.20% to 0.38%), and ash (0.41% to 0.83%), alongside reductions in moisture (14.00% to 9.40%) and carbohydrate content (56.00% to 35.40%) with increasing substitution, while colour analysis showed reduced lightness (93.20 to 87.90) and increased redness and yellowness. RVA analysis revealed significant decreases in peak viscosity (3,700 to 1,670 cP) and setback viscosity (1,600 to 1,000 cP). Mixolab measurements showed decreased water absorption, reduced protein stability (C2 decreased from 0.59 to 0.27 Nm), and modified starch gelatinisation behaviour, with C3 peaking at lower substitution levels. Texture profile analysis indicated increased dough hardness (1,070 g to 2,300 g) and decreased cohesiveness (0.78 to 0.23) and springiness (0.53 to 0.13) at higher substitution levels.
Conclusions:
These findings demonstrate that sacha inchi flour functions as both a nutritional enhancer and a structural modifier in wheat-based systems. Substitution levels up to 15% are recommended to achieve an optimal balance between improved nutritional value and acceptable processing and dough performance, supporting its application in functional bakery formulations.
Aim:
This study aimed to evaluate the functional role of sacha inchi (Plukenetia volubilis) flour in wheat-based composite dough systems and to determine optimal substitution levels that balance between improved proximate nutritional composition and acceptable processing and dough performance.
Methods:
Six composite flour formulations (control—F5) were prepared by replacing wheat flour with sacha inchi flour at 5% intervals (0–25%). The flours and corresponding doughs were characterised for proximate composition, colour parameters, pasting properties and thermo-mechanical behaviour.
Results:
Proximate analysis showed progressive increases in crude protein (8.60% to 14.20%), crude fat (1.20% to 16.0%), crude fibre (0.20% to 0.38%), and ash (0.41% to 0.83%), alongside reductions in moisture (14.00% to 9.40%) and carbohydrate content (56.00% to 35.40%) with increasing substitution, while colour analysis showed reduced lightness (93.20 to 87.90) and increased redness and yellowness. RVA analysis revealed significant decreases in peak viscosity (3,700 to 1,670 cP) and setback viscosity (1,600 to 1,000 cP). Mixolab measurements showed decreased water absorption, reduced protein stability (C2 decreased from 0.59 to 0.27 Nm), and modified starch gelatinisation behaviour, with C3 peaking at lower substitution levels. Texture profile analysis indicated increased dough hardness (1,070 g to 2,300 g) and decreased cohesiveness (0.78 to 0.23) and springiness (0.53 to 0.13) at higher substitution levels.
Conclusions:
These findings demonstrate that sacha inchi flour functions as both a nutritional enhancer and a structural modifier in wheat-based systems. Substitution levels up to 15% are recommended to achieve an optimal balance between improved nutritional value and acceptable processing and dough performance, supporting its application in functional bakery formulations.
DOI: https://doi.org/10.37349/eff.2026.1010178
Aim:
Maternal nutritional insufficiency during pregnancy is a major public health concern associated with adverse neurodevelopmental outcomes in offspring. This study investigated the effects of global maternal nutrient restriction before and/or during gestation on cognitive and behavioral performance in rat offspring and evaluated the potential for recovery following postnatal dietary normalization.
Methods:
Female Wistar rats were assigned to either a control diet (AIN-93G) or a 50% global nutrient-restricted diet. Nutrient-restricted groups received dietary restriction before pregnancy alone (RD-P) or before and throughout gestation (RD-W), followed by a standard diet after birth or weaning. Offspring were assessed at postnatal days 35–40 using the Y-maze spontaneous alternation test for working memory, the Open Field Test for locomotor activity, and the Elevated Plus Maze (EPM) for anxiety-like behavior. Data were analyzed using one-way ANOVA with Dunnett’s post hoc test (p < 0.05).
Results:
Maternal nutrient restriction did not significantly affect Y-maze spontaneous alternation performance (p > 0.05), indicating preserved working memory. However, offspring from restricted groups exhibited significantly greater time spent in EPM open arms (p < 0.001), suggesting reduced anxiety-like behavior, with the strongest effect observed in the RD-W group. Increased locomotor activity was also detected in nutrient-restricted offspring during the Open Field Test (p = 0.0118). Gestational maternal food intake showed weak negative correlations with EPM open-arm duration (r = −0.34, p = 0.06) and locomotor activity (r = −0.28, p = 0.12).
Conclusions:
Maternal global nutrient restriction induces persistent, domain-specific behavioral alterations in offspring. While postnatal dietary normalization may partially ameliorate deficits in activity-related behaviors, reduced anxiety-like behavior persists into adolescence. These findings emphasize the critical role of adequate maternal nutrition in shaping offspring neurodevelopment and behavioral health, highlighting the importance of nutritional interventions during the preconceptional and gestational periods.
Aim:
Maternal nutritional insufficiency during pregnancy is a major public health concern associated with adverse neurodevelopmental outcomes in offspring. This study investigated the effects of global maternal nutrient restriction before and/or during gestation on cognitive and behavioral performance in rat offspring and evaluated the potential for recovery following postnatal dietary normalization.
Methods:
Female Wistar rats were assigned to either a control diet (AIN-93G) or a 50% global nutrient-restricted diet. Nutrient-restricted groups received dietary restriction before pregnancy alone (RD-P) or before and throughout gestation (RD-W), followed by a standard diet after birth or weaning. Offspring were assessed at postnatal days 35–40 using the Y-maze spontaneous alternation test for working memory, the Open Field Test for locomotor activity, and the Elevated Plus Maze (EPM) for anxiety-like behavior. Data were analyzed using one-way ANOVA with Dunnett’s post hoc test (p < 0.05).
Results:
Maternal nutrient restriction did not significantly affect Y-maze spontaneous alternation performance (p > 0.05), indicating preserved working memory. However, offspring from restricted groups exhibited significantly greater time spent in EPM open arms (p < 0.001), suggesting reduced anxiety-like behavior, with the strongest effect observed in the RD-W group. Increased locomotor activity was also detected in nutrient-restricted offspring during the Open Field Test (p = 0.0118). Gestational maternal food intake showed weak negative correlations with EPM open-arm duration (r = −0.34, p = 0.06) and locomotor activity (r = −0.28, p = 0.12).
Conclusions:
Maternal global nutrient restriction induces persistent, domain-specific behavioral alterations in offspring. While postnatal dietary normalization may partially ameliorate deficits in activity-related behaviors, reduced anxiety-like behavior persists into adolescence. These findings emphasize the critical role of adequate maternal nutrition in shaping offspring neurodevelopment and behavioral health, highlighting the importance of nutritional interventions during the preconceptional and gestational periods.
DOI: https://doi.org/10.37349/eff.2026.1010177
Beyond the importance of organic seeds as key inputs in sustainable food production systems, when assessing the scientific evidence supporting their agronomic performance, commercialization, and quality/compositional characterization, several critical gaps remain. Aspects such as defining organic, agroecological and conventional seeds, regulatory frameworks, and compositional characteristics are frequently addressed in a fragmented manner in the literature. Discussing the implications of organic seed production, together with clarifying terms that are often used indiscriminately, is essential to ensure appropriate standards and product quality. At the same time, research-driven methodologies for control and data generation play a crucial role in overcoming challenges related to certification and traceability, particularly in the seed sector. Nevertheless, current evidence on organic seeds remains limited and largely exploratory, with variable results across studies and a strong influence of confounding factors (genetic, regional, climate). This situation complicates the identification of universal markers and the development of robust classification models. To address these limitations, this review integrates and reflects on the state-of-the-art knowledge on organic seed production, including agronomic, regulatory, and market traits. In addition, we synthesize major analytical approaches to assess organic seed authentication, highlighting the potential of intrinsic compositional features through fingerprinting strategies using elemental, isotopic, and metabolomic profiles as complementary tools from the traditionally used techniques based on physicochemical and physiological parameters (e.g., vigour, germination, purity). The remaining challenge lies in connecting academic research and practical application. While holistic approaches, such as omics, provide insights into seed composition and marker discovery, their use is restricted to laboratory settings due to the need for costly instrumentation and complex data processing. Advancing this field requires translating these findings into accessible tools by using the identified markers that support regulatory frameworks, which finally promote agronomic practices and market expansion, also ensuring transparency in the organic seed sector.
Beyond the importance of organic seeds as key inputs in sustainable food production systems, when assessing the scientific evidence supporting their agronomic performance, commercialization, and quality/compositional characterization, several critical gaps remain. Aspects such as defining organic, agroecological and conventional seeds, regulatory frameworks, and compositional characteristics are frequently addressed in a fragmented manner in the literature. Discussing the implications of organic seed production, together with clarifying terms that are often used indiscriminately, is essential to ensure appropriate standards and product quality. At the same time, research-driven methodologies for control and data generation play a crucial role in overcoming challenges related to certification and traceability, particularly in the seed sector. Nevertheless, current evidence on organic seeds remains limited and largely exploratory, with variable results across studies and a strong influence of confounding factors (genetic, regional, climate). This situation complicates the identification of universal markers and the development of robust classification models. To address these limitations, this review integrates and reflects on the state-of-the-art knowledge on organic seed production, including agronomic, regulatory, and market traits. In addition, we synthesize major analytical approaches to assess organic seed authentication, highlighting the potential of intrinsic compositional features through fingerprinting strategies using elemental, isotopic, and metabolomic profiles as complementary tools from the traditionally used techniques based on physicochemical and physiological parameters (e.g., vigour, germination, purity). The remaining challenge lies in connecting academic research and practical application. While holistic approaches, such as omics, provide insights into seed composition and marker discovery, their use is restricted to laboratory settings due to the need for costly instrumentation and complex data processing. Advancing this field requires translating these findings into accessible tools by using the identified markers that support regulatory frameworks, which finally promote agronomic practices and market expansion, also ensuring transparency in the organic seed sector.
DOI: https://doi.org/10.37349/eff.2026.1010175
This article belongs to the special issue Food Authenticity and Emerging Challenges of Novel Food
Aim:
Mycotoxins are toxic secondary metabolites produced by various fungal species, commonly found as contaminants in food products and biological matrices. Due to their potential adverse effects on human health, reliable analytical methods for their detection are essential.
Methods:
This study presents the development and validation of an analytical method based on ultra-high-performance liquid chromatography coupled with tandem mass spectrometry (UHPLC-MS/MS) for the simultaneous determination of the emerging mycotoxins citrinin (CIT) and sterigmatocystin (STG) in human urine. Sample preparation was optimized, performed using the QuEChERS (Quick, Easy, Cheap, Effective, Rugged, and Safe) extraction technique, selected for its high recovery rates and reproducibility.
Results:
The method demonstrated satisfactory linearity, precision, and sensitivity, with limits of quantification of 2.5 pg/mL and 0.75 pg/mL for CIT and STG, respectively. Analysis of twenty urine samples revealed the presence of CIT in six samples at trace concentrations, while STG was not detected above the quantification limit.
Conclusions:
A preliminary risk assessment of CIT indicated that the detected levels do not pose a significant toxicological risk. The validated method shows great potential for application in human biomonitoring studies aimed at assessing exposure to mycotoxins.
Aim:
Mycotoxins are toxic secondary metabolites produced by various fungal species, commonly found as contaminants in food products and biological matrices. Due to their potential adverse effects on human health, reliable analytical methods for their detection are essential.
Methods:
This study presents the development and validation of an analytical method based on ultra-high-performance liquid chromatography coupled with tandem mass spectrometry (UHPLC-MS/MS) for the simultaneous determination of the emerging mycotoxins citrinin (CIT) and sterigmatocystin (STG) in human urine. Sample preparation was optimized, performed using the QuEChERS (Quick, Easy, Cheap, Effective, Rugged, and Safe) extraction technique, selected for its high recovery rates and reproducibility.
Results:
The method demonstrated satisfactory linearity, precision, and sensitivity, with limits of quantification of 2.5 pg/mL and 0.75 pg/mL for CIT and STG, respectively. Analysis of twenty urine samples revealed the presence of CIT in six samples at trace concentrations, while STG was not detected above the quantification limit.
Conclusions:
A preliminary risk assessment of CIT indicated that the detected levels do not pose a significant toxicological risk. The validated method shows great potential for application in human biomonitoring studies aimed at assessing exposure to mycotoxins.
DOI: https://doi.org/10.37349/eff.2026.1010176
This article belongs to the special issue Food Contaminants: Analysis, Occurrence and Risk Assessment
Apigenin, a dietary flavonoid that occurs naturally in parsley, chamomile, and a variety of other plant foods, has attracted increasing scientific interest for its broad spectrum of pharmacological effects, such as antioxidant, anti-inflammatory, anticancer, antimicrobial, neuroprotective, and cardioprotective activities. Being structurally related to quercetin, apigenin exhibits significant therapeutic potential; however, its clinical application is limited by poor aqueous solubility and low bioavailability. Recent studies have investigated the synergistic ability of apigenin when it is used in combination with a variety of small-molecule agents to overcome these challenges and improve therapeutic efficacy. Such combinations have been shown to be effective in the management of cancer, neurodegenerative disorders, and metabolic syndromes through mechanisms that include modulation of oxidative stress, cell cycle arrest, induction of apoptosis, and interference with major signaling pathways like PI3K/Akt, NF-κB, and MAPK. This review uniquely focuses on drug-specific synergistic interactions between apigenin and conventional small-molecule therapeutics, highlighting mechanistic pathways such as PI3K/Akt, NF-κB, MAPK, and drug transporter modulation. By critically analyzing these interactions, the study provides insights into combination-based therapeutic strategies and identifies key gaps for clinical translation. The inclusion criteria comprised studies published between 2000 and 2025, written in English, focusing on the pharmacological activity of apigenin. Electronic academic databases like PubMed, IEEE Xplore, Scopus, and ScienceDirect that provide extensive access to peer-reviewed medical and technological studies were the primary source of literature reviewed in this study. Keywords like “pharmacological evaluation,” “synergistic effects,” and “apigenin” were used to choose articles. This search strategy enables the identification of relevant original studies and review articles addressing the therapeutic potential of apigenin.
Apigenin, a dietary flavonoid that occurs naturally in parsley, chamomile, and a variety of other plant foods, has attracted increasing scientific interest for its broad spectrum of pharmacological effects, such as antioxidant, anti-inflammatory, anticancer, antimicrobial, neuroprotective, and cardioprotective activities. Being structurally related to quercetin, apigenin exhibits significant therapeutic potential; however, its clinical application is limited by poor aqueous solubility and low bioavailability. Recent studies have investigated the synergistic ability of apigenin when it is used in combination with a variety of small-molecule agents to overcome these challenges and improve therapeutic efficacy. Such combinations have been shown to be effective in the management of cancer, neurodegenerative disorders, and metabolic syndromes through mechanisms that include modulation of oxidative stress, cell cycle arrest, induction of apoptosis, and interference with major signaling pathways like PI3K/Akt, NF-κB, and MAPK. This review uniquely focuses on drug-specific synergistic interactions between apigenin and conventional small-molecule therapeutics, highlighting mechanistic pathways such as PI3K/Akt, NF-κB, MAPK, and drug transporter modulation. By critically analyzing these interactions, the study provides insights into combination-based therapeutic strategies and identifies key gaps for clinical translation. The inclusion criteria comprised studies published between 2000 and 2025, written in English, focusing on the pharmacological activity of apigenin. Electronic academic databases like PubMed, IEEE Xplore, Scopus, and ScienceDirect that provide extensive access to peer-reviewed medical and technological studies were the primary source of literature reviewed in this study. Keywords like “pharmacological evaluation,” “synergistic effects,” and “apigenin” were used to choose articles. This search strategy enables the identification of relevant original studies and review articles addressing the therapeutic potential of apigenin.
DOI: https://doi.org/10.37349/eff.2026.1010174
Aim:
To evaluate the effects of Syzygium cumini extract on selected physicochemical, microbiological, and bioactive properties of goat milk kefir.
Methods:
Goat milk kefir was supplemented with varying concentrations of S. cumini extract and analyzed for physicochemical parameters, antioxidant activity, lactic acid bacteria (LAB) viability, amino acid composition, fatty acid profile, and microstructure. Multivariate analysis was applied to assess relationships among quality attributes.
Results:
The addition of S. cumini extract influenced several quality parameters of kefir. The treatments showed increased antioxidant activity and, for the 2.0% extract, higher LAB counts than the control. Modifications in protein, fat, amino acid, and fatty acid profiles were also observed. In addition, extract supplementation significantly affected protein content, antioxidant capacity, and color parameters, while viscosity showed only numerical variation. Principal component analysis indicated that kefir samples with 1.5% and 2.0% extract were associated with a distinct set of physicochemical and functional properties.
Conclusions:
The incorporation of S. cumini extract may contribute to modifications in the physicochemical and biofunctional characteristics of goat milk kefir. These findings suggest its potential application as a natural ingredient in fermented dairy products; however, further studies are recommended to confirm its functional and shelf-life implications.
Aim:
To evaluate the effects of Syzygium cumini extract on selected physicochemical, microbiological, and bioactive properties of goat milk kefir.
Methods:
Goat milk kefir was supplemented with varying concentrations of S. cumini extract and analyzed for physicochemical parameters, antioxidant activity, lactic acid bacteria (LAB) viability, amino acid composition, fatty acid profile, and microstructure. Multivariate analysis was applied to assess relationships among quality attributes.
Results:
The addition of S. cumini extract influenced several quality parameters of kefir. The treatments showed increased antioxidant activity and, for the 2.0% extract, higher LAB counts than the control. Modifications in protein, fat, amino acid, and fatty acid profiles were also observed. In addition, extract supplementation significantly affected protein content, antioxidant capacity, and color parameters, while viscosity showed only numerical variation. Principal component analysis indicated that kefir samples with 1.5% and 2.0% extract were associated with a distinct set of physicochemical and functional properties.
Conclusions:
The incorporation of S. cumini extract may contribute to modifications in the physicochemical and biofunctional characteristics of goat milk kefir. These findings suggest its potential application as a natural ingredient in fermented dairy products; however, further studies are recommended to confirm its functional and shelf-life implications.
DOI: https://doi.org/10.37349/eff.2026.1010173
Aim:
Grape pomace is the main byproduct of the winemaking process and an important source of bioactive compounds, including phenolic compounds and dietary fiber, making it a viable option for developing new functional foods. This study aimed to develop a muffin partially substituted with grape pomace that would be accepted by regular consumers and to determine the bioaccessibility of the incorporated phenolic compounds and the effect of dietary fiber on the apparent glycemic index.
Methods:
Two substitutions with grape pomace (15% and 20%) were formulated and subjected to a consumer acceptance test. Macronutrient composition and phenolic compound content were characterized using spectrophotometry and mass spectrometry. Bioaccessibility and apparent glycemic index were determined using an in vitro digestion model.
Results:
The results showed an increase in dietary fiber content with the incorporation of grape pomace. In contrast, the total phenolic content increased, accompanied by a corresponding increase in ferulic acid and naringenin content. Bioaccessibility increased during the small intestine stage in samples partially substituted with grape pomace. However, this trend changed during the large intestinal stage. The apparent glycemic index in the enriched muffin (25%) was lower than that in the control (26%), indicating that the release of reducing sugars was lower in the enriched muffin.
Conclusions:
The addition of grape pomace increased fiber content; however, fiber reduced the bioaccessibility of phenolic compounds. Further studies are needed to explore the effect of dietary fiber on bioaccessibility and to conduct clinical trials to assess the bioavailability of phenolic compounds.
Aim:
Grape pomace is the main byproduct of the winemaking process and an important source of bioactive compounds, including phenolic compounds and dietary fiber, making it a viable option for developing new functional foods. This study aimed to develop a muffin partially substituted with grape pomace that would be accepted by regular consumers and to determine the bioaccessibility of the incorporated phenolic compounds and the effect of dietary fiber on the apparent glycemic index.
Methods:
Two substitutions with grape pomace (15% and 20%) were formulated and subjected to a consumer acceptance test. Macronutrient composition and phenolic compound content were characterized using spectrophotometry and mass spectrometry. Bioaccessibility and apparent glycemic index were determined using an in vitro digestion model.
Results:
The results showed an increase in dietary fiber content with the incorporation of grape pomace. In contrast, the total phenolic content increased, accompanied by a corresponding increase in ferulic acid and naringenin content. Bioaccessibility increased during the small intestine stage in samples partially substituted with grape pomace. However, this trend changed during the large intestinal stage. The apparent glycemic index in the enriched muffin (25%) was lower than that in the control (26%), indicating that the release of reducing sugars was lower in the enriched muffin.
Conclusions:
The addition of grape pomace increased fiber content; however, fiber reduced the bioaccessibility of phenolic compounds. Further studies are needed to explore the effect of dietary fiber on bioaccessibility and to conduct clinical trials to assess the bioavailability of phenolic compounds.
DOI: https://doi.org/10.37349/eff.2026.1010172
Aim:
This study characterized pre-packaged foods in Southeast Asia using Nutri-Score, NOVA, and Multiple Traffic Light systems; cross-classified products by Nutri-Score and NOVA; and assessed their ability to discriminate products by nutrient content.
Methods:
Data were obtained from Open Food Facts in October 2024. Of 29,789 products identified in Southeast Asia, duplicates and products with incomplete information were excluded, resulting in 4,668 pre-packaged food products from eight Southeast Asian countries. Salt, sugar, total fat, and saturated fat contents were evaluated using the Multiple Traffic Light system. Nutri-Score data were available for 4,565 products, while 2,068 products had complete information for both Nutri-Score and NOVA and were included in cross-classification analysis. Spearman correlation analyses examined relationships among Nutri-Score, NOVA, and nutrient profiles.
Results:
Most products were of lower nutritional quality, with 52% classified as Nutri-Score D or E and 71% categorized as ultra-processed (NOVA 4). Multiple Traffic Light classification showed that beverages and sweet products had the highest proportion high in sugar, while beverages, cereals, and dish meals were most frequently high in salt. Sweets and snacks were the main contributors to products high in total fat and saturated fat. Cross-classification showed that as Nutri-Score decreased from A to E, the prevalence of ultra-processed foods consistently increased, while NOVA 1 became nearly negligible, indicating a trend between poorer nutritional quality and higher processing. Nutri-Score showed weak-to-moderate positive correlations with sugar (r = 0.355, p < 0.001), saturated fat (r = 0.364, p < 0.001), and salt (r = 0.190, p < 0.001). NOVA showed weaker but significant correlations with sugar (r = 0.149, p < 0.001) and salt (r = 0.138, p < 0.001).
Conclusions:
Nutri-Score was associated with nutrient-rich foods, while NOVA highlighted processing levels. Combined use offers a more comprehensive evaluation than either system alone. Integrating nutrient profiling and processing classification in front-of-pack labeling may guide consumer choices and public health efforts to reduce diet-related NCDs in Southeast Asia.
Aim:
This study characterized pre-packaged foods in Southeast Asia using Nutri-Score, NOVA, and Multiple Traffic Light systems; cross-classified products by Nutri-Score and NOVA; and assessed their ability to discriminate products by nutrient content.
Methods:
Data were obtained from Open Food Facts in October 2024. Of 29,789 products identified in Southeast Asia, duplicates and products with incomplete information were excluded, resulting in 4,668 pre-packaged food products from eight Southeast Asian countries. Salt, sugar, total fat, and saturated fat contents were evaluated using the Multiple Traffic Light system. Nutri-Score data were available for 4,565 products, while 2,068 products had complete information for both Nutri-Score and NOVA and were included in cross-classification analysis. Spearman correlation analyses examined relationships among Nutri-Score, NOVA, and nutrient profiles.
Results:
Most products were of lower nutritional quality, with 52% classified as Nutri-Score D or E and 71% categorized as ultra-processed (NOVA 4). Multiple Traffic Light classification showed that beverages and sweet products had the highest proportion high in sugar, while beverages, cereals, and dish meals were most frequently high in salt. Sweets and snacks were the main contributors to products high in total fat and saturated fat. Cross-classification showed that as Nutri-Score decreased from A to E, the prevalence of ultra-processed foods consistently increased, while NOVA 1 became nearly negligible, indicating a trend between poorer nutritional quality and higher processing. Nutri-Score showed weak-to-moderate positive correlations with sugar (r = 0.355, p < 0.001), saturated fat (r = 0.364, p < 0.001), and salt (r = 0.190, p < 0.001). NOVA showed weaker but significant correlations with sugar (r = 0.149, p < 0.001) and salt (r = 0.138, p < 0.001).
Conclusions:
Nutri-Score was associated with nutrient-rich foods, while NOVA highlighted processing levels. Combined use offers a more comprehensive evaluation than either system alone. Integrating nutrient profiling and processing classification in front-of-pack labeling may guide consumer choices and public health efforts to reduce diet-related NCDs in Southeast Asia.
DOI: https://doi.org/10.37349/eff.2026.1010171
Aim:
This study aimed to develop a tarap (Artocarpus odoratissimus)-based breakfast cereal using brewer’s rice as the cereal base and to evaluate the effects of tarap incorporation on its physicochemical properties, sensory acceptability, and storage stability after drum drying.
Methods:
Five cereal formulations containing 0%, 5%, 10%, 15%, and 20% tarap pulp were prepared and processed using a twin-drum dryer. The resulting products were analysed for proximate composition, water absorption capacity, colour characteristics, and total dietary fibre. Sensory evaluation was carried out using a 9-point hedonic scale. The most acceptable formulation was further evaluated through a 28-day storage study under ambient conditions, during which moisture content, water activity (aw), and colour stability (ΔE*ab) were monitored.
Results:
Tarap incorporation significantly affected several quality attributes of the cereal. Moisture content decreased from 9.61% in the control to 0.89% in formulation D, while ash and protein contents were higher in tarap-containing formulations. Total carbohydrate content ranged from 82.11% to 89.77%. Water absorption capacity ranged from 182.22% to 213.33%, with no significant difference among formulations. Increasing tarap levels also produced darker, redder, and more yellowish cereal flakes. Sensory evaluation showed that formulation D (20% tarap) achieved the highest scores for colour, taste, texture, and overall acceptability, with an overall score of 7.32 ± 1.24. During storage, both the control and formulation D maintained low aw values (0.18–0.23), while formulation D showed lower moisture content and better colour stability at the end of storage.
Conclusions:
Tarap can be incorporated into drum-dried breakfast cereal to produce a sensory acceptable product with promising short-term physical stability under ambient conditions. However, microbiological safety, together with longer-term storage stability, must be verified before the product can be considered suitable for future food application or commercialization.
Aim:
This study aimed to develop a tarap (Artocarpus odoratissimus)-based breakfast cereal using brewer’s rice as the cereal base and to evaluate the effects of tarap incorporation on its physicochemical properties, sensory acceptability, and storage stability after drum drying.
Methods:
Five cereal formulations containing 0%, 5%, 10%, 15%, and 20% tarap pulp were prepared and processed using a twin-drum dryer. The resulting products were analysed for proximate composition, water absorption capacity, colour characteristics, and total dietary fibre. Sensory evaluation was carried out using a 9-point hedonic scale. The most acceptable formulation was further evaluated through a 28-day storage study under ambient conditions, during which moisture content, water activity (aw), and colour stability (ΔE*ab) were monitored.
Results:
Tarap incorporation significantly affected several quality attributes of the cereal. Moisture content decreased from 9.61% in the control to 0.89% in formulation D, while ash and protein contents were higher in tarap-containing formulations. Total carbohydrate content ranged from 82.11% to 89.77%. Water absorption capacity ranged from 182.22% to 213.33%, with no significant difference among formulations. Increasing tarap levels also produced darker, redder, and more yellowish cereal flakes. Sensory evaluation showed that formulation D (20% tarap) achieved the highest scores for colour, taste, texture, and overall acceptability, with an overall score of 7.32 ± 1.24. During storage, both the control and formulation D maintained low aw values (0.18–0.23), while formulation D showed lower moisture content and better colour stability at the end of storage.
Conclusions:
Tarap can be incorporated into drum-dried breakfast cereal to produce a sensory acceptable product with promising short-term physical stability under ambient conditions. However, microbiological safety, together with longer-term storage stability, must be verified before the product can be considered suitable for future food application or commercialization.
DOI: https://doi.org/10.37349/eff.2026.1010170
Aim:
This study aimed to evaluate the effects of incorporating tarap flour (TF) at 0–20% substitution levels into high-protein wheat flour blends on dough rheology, bread quality, nutritional composition, and consumer acceptance.
Methods:
Composite flours containing 0–20% TF were prepared and assessed using farinograph and texture profile analysis to characterise dough rheology. Bread produced from these flours was evaluated for physical properties, crumb texture, crust colour, and proximate composition. Sensory evaluation and a consumer test (n = 100) were conducted to determine acceptability and purchase intention.
Results:
Increasing TF levels significantly increased dough consistency (464.16–522.25 Farinograph Unit (FU)) while decreasing water absorption (58.70–55.30%), dough development time (6.68–4.51 min), and dough stability (8.90–4.54 min). Dough hardness rose from 1.42 to 2.02 N. Higher TF substitution increased loaf weight (144.3–148.8 g) but reduced loaf volume (662–517 cm3) and specific volume (4.58–3.47 cm3/g), with crumb hardness increasing from 12.56 to 22.35 N. Crusts became darker as lightness decreased (61.09–48.13) and browning index increased (20.65–48.20). Nutritionally, TF increased ash, crude fibre, carbohydrate, and total dietary fibre, while slightly lowering protein and fat. Sensory scores were highest at 5% TF and lowest at 20% TF. Consumer testing indicated moderate market potential, with 57% willingness to purchase.
Conclusions:
Limited substitution of wheat flour with TF, particularly at around 5%, can produce bread with improved fibre and mineral content while maintaining acceptable technological and sensory quality. Higher substitution levels negatively affect dough performance and consumer acceptance, indicating that moderate inclusion is most suitable for product development.
Aim:
This study aimed to evaluate the effects of incorporating tarap flour (TF) at 0–20% substitution levels into high-protein wheat flour blends on dough rheology, bread quality, nutritional composition, and consumer acceptance.
Methods:
Composite flours containing 0–20% TF were prepared and assessed using farinograph and texture profile analysis to characterise dough rheology. Bread produced from these flours was evaluated for physical properties, crumb texture, crust colour, and proximate composition. Sensory evaluation and a consumer test (n = 100) were conducted to determine acceptability and purchase intention.
Results:
Increasing TF levels significantly increased dough consistency (464.16–522.25 Farinograph Unit (FU)) while decreasing water absorption (58.70–55.30%), dough development time (6.68–4.51 min), and dough stability (8.90–4.54 min). Dough hardness rose from 1.42 to 2.02 N. Higher TF substitution increased loaf weight (144.3–148.8 g) but reduced loaf volume (662–517 cm3) and specific volume (4.58–3.47 cm3/g), with crumb hardness increasing from 12.56 to 22.35 N. Crusts became darker as lightness decreased (61.09–48.13) and browning index increased (20.65–48.20). Nutritionally, TF increased ash, crude fibre, carbohydrate, and total dietary fibre, while slightly lowering protein and fat. Sensory scores were highest at 5% TF and lowest at 20% TF. Consumer testing indicated moderate market potential, with 57% willingness to purchase.
Conclusions:
Limited substitution of wheat flour with TF, particularly at around 5%, can produce bread with improved fibre and mineral content while maintaining acceptable technological and sensory quality. Higher substitution levels negatively affect dough performance and consumer acceptance, indicating that moderate inclusion is most suitable for product development.
DOI: https://doi.org/10.37349/eff.2026.1010169
Aim:
Malnutrition and micronutrient deficiencies remain major public health concerns, while the rising prevalence of diabetes highlights the need for low glycemic index (GI) foods. Pearl millet has potential for value-added product development but is underutilized. This study aimed to optimize a pearl millet-based savory porridge premix formulation based on sensory attributes using a mixture design.
Methods:
A two-component simplex lattice mixture design was used to optimize the proportions of key ingredients based on sensory evaluation. Data were analyzed using response surface modeling, and the optimized formulation was validated through a house-use test. Additionally, the functional properties, proximate composition, iron and zinc content, and cost analysis were analyzed.
Results:
The optimized product consists of 33.524 g of pearl millet flour and 6.476 g of spice mixture, yielding a desirability index of 0.917. Carr’s index (%) and Hausner ratio of the optimized premix were 20.95 ± 0.19 and 1.2650 ± 0.0031. The fiber, iron, and zinc content of the premix were 3.63 g/100 g, 4.216 mg/100 g, and 1.287 mg/100 g, respectively. The cost analysis of the optimized premix demonstrated that the product is economically viable as it can be manufactured at Indian Rupee (INR) 2.32 per 40 g pouch. The house-use test results indicated that 52.7% of participants reported “like very much”, while 27.1% expressed “like” for the product. However, the strongly purchase intention for the optimized product was reported by only approximately 27.1% of the participants.
Conclusions:
The optimized premix showed acceptable nutritional quality, sensory attributes, cost feasibility, and a low estimated GI, indicating its potential for health-conscious and at-risk populations.
Aim:
Malnutrition and micronutrient deficiencies remain major public health concerns, while the rising prevalence of diabetes highlights the need for low glycemic index (GI) foods. Pearl millet has potential for value-added product development but is underutilized. This study aimed to optimize a pearl millet-based savory porridge premix formulation based on sensory attributes using a mixture design.
Methods:
A two-component simplex lattice mixture design was used to optimize the proportions of key ingredients based on sensory evaluation. Data were analyzed using response surface modeling, and the optimized formulation was validated through a house-use test. Additionally, the functional properties, proximate composition, iron and zinc content, and cost analysis were analyzed.
Results:
The optimized product consists of 33.524 g of pearl millet flour and 6.476 g of spice mixture, yielding a desirability index of 0.917. Carr’s index (%) and Hausner ratio of the optimized premix were 20.95 ± 0.19 and 1.2650 ± 0.0031. The fiber, iron, and zinc content of the premix were 3.63 g/100 g, 4.216 mg/100 g, and 1.287 mg/100 g, respectively. The cost analysis of the optimized premix demonstrated that the product is economically viable as it can be manufactured at Indian Rupee (INR) 2.32 per 40 g pouch. The house-use test results indicated that 52.7% of participants reported “like very much”, while 27.1% expressed “like” for the product. However, the strongly purchase intention for the optimized product was reported by only approximately 27.1% of the participants.
Conclusions:
The optimized premix showed acceptable nutritional quality, sensory attributes, cost feasibility, and a low estimated GI, indicating its potential for health-conscious and at-risk populations.
DOI: https://doi.org/10.37349/eff.2026.1010167
Aim:
Mango (Mangifera indica L.) is a nutrient-rich tropical fruit with high economic value, but it faces significant post-harvest preservation challenges. This study aimed to optimize the fermentation of drinking vinegar from mango to develop products with high nutritional value and desirable sensory properties.
Methods:
The effects of the raw material-to-water ratio, ethanol concentration, pH, and TSS on total acid content were determined using the titration method. A Box-Behnken design was applied to optimize inoculum density, fermentation time, and temperature. After fermentation, mango juice was incorporated to enhance flavor, and the product quality was analyzed through physicochemical, microbiological, and antioxidant activity assessments. A consumer preference test was conducted using an untrained sensory panel.
Results:
The optimal fermentation conditions were determined as follows: a mango juice-to-water ratio of 1:10 (v/v), ethanol concentration of 4% (v/v), total soluble solids of 10 °Brix, initial pH of 6, and an inoculum level of 1% (v/v), corresponding to a cell density of 6.7 × 105 CFU/mL, at 30.08°C for 9.59 days. Under these conditions, the final product, with 40% juice supplementation, contained 13.30 g/L acetic acid, 18.91 g/L reducing sugars, 52.79% antioxidant capacity, and 827.79 mg GAE/L total phenolic content.
Conclusions:
The optimized fermentation conditions for producing drinking vinegar from mango juice can be applied to create high-quality mango vinegar from grade-2 mangoes with desirable nutritional and sensory properties while ensuring food safety.
Aim:
Mango (Mangifera indica L.) is a nutrient-rich tropical fruit with high economic value, but it faces significant post-harvest preservation challenges. This study aimed to optimize the fermentation of drinking vinegar from mango to develop products with high nutritional value and desirable sensory properties.
Methods:
The effects of the raw material-to-water ratio, ethanol concentration, pH, and TSS on total acid content were determined using the titration method. A Box-Behnken design was applied to optimize inoculum density, fermentation time, and temperature. After fermentation, mango juice was incorporated to enhance flavor, and the product quality was analyzed through physicochemical, microbiological, and antioxidant activity assessments. A consumer preference test was conducted using an untrained sensory panel.
Results:
The optimal fermentation conditions were determined as follows: a mango juice-to-water ratio of 1:10 (v/v), ethanol concentration of 4% (v/v), total soluble solids of 10 °Brix, initial pH of 6, and an inoculum level of 1% (v/v), corresponding to a cell density of 6.7 × 105 CFU/mL, at 30.08°C for 9.59 days. Under these conditions, the final product, with 40% juice supplementation, contained 13.30 g/L acetic acid, 18.91 g/L reducing sugars, 52.79% antioxidant capacity, and 827.79 mg GAE/L total phenolic content.
Conclusions:
The optimized fermentation conditions for producing drinking vinegar from mango juice can be applied to create high-quality mango vinegar from grade-2 mangoes with desirable nutritional and sensory properties while ensuring food safety.
DOI: https://doi.org/10.37349/eff.2026.1010168
Aim:
In the context of increasing global demand for protein, edible insects are gaining attention as a sustainable food source. Rhynchophorus phoenicis larvae, a promising edible insect, are rich in proteins and lipids. However, their high lipid content limits food applications and stability. This study evaluated defatting methods on nutritional, techno-functional, and physicochemical properties of R. phoenicis larvae powders and oils.
Methods:
Cooking-pressing, hexane, hexane:isopropanol, and ethanol defatting methods were investigated. Parameters included macronutrient composition (moisture, carbohydrates, lipids, proteins, ash), techno-functional properties such as water absorption capacity (WAC), oil absorption capacity (OAC), and emulsifying capacity (EC), as well as physicochemical indices including acid value (AV), peroxide value (PV), anisidine value (AnV), and TBARS.
Results:
Defatted powders obtained using hexane and the hexane–isopropanol mixture showed the highest protein contents, reaching 77.63 ± 1.10 g/100 g and 71.86 ± 0.54 g/100 g, respectively. Cooking–press defatted powder exhibited the highest EC (66.70 ± 2.89%), while ethanol-defatted powder showed the highest OAC (3.11 ± 0.09 mL/g). WAC varied significantly depending on the extraction solvent, with the hexane–isopropanol mixture yielding the highest value (1.49 ± 0.05 mL/g) and ethanol-defatted powder the lowest (1.10 ± 0.02 mL/g). Physicochemical indices of R. phoenicis powders remained below critical thresholds, indicating good quality. In contrast, oils extracted by hexane and hexane:isopropanol showed elevated primary oxidation indices, requiring antioxidant protection and optimized storage conditions for long-term stability.
Conclusions:
Defatting method influences the nutritional, physicochemical, and techno-functional properties of R. phoenicis larvae.
Aim:
In the context of increasing global demand for protein, edible insects are gaining attention as a sustainable food source. Rhynchophorus phoenicis larvae, a promising edible insect, are rich in proteins and lipids. However, their high lipid content limits food applications and stability. This study evaluated defatting methods on nutritional, techno-functional, and physicochemical properties of R. phoenicis larvae powders and oils.
Methods:
Cooking-pressing, hexane, hexane:isopropanol, and ethanol defatting methods were investigated. Parameters included macronutrient composition (moisture, carbohydrates, lipids, proteins, ash), techno-functional properties such as water absorption capacity (WAC), oil absorption capacity (OAC), and emulsifying capacity (EC), as well as physicochemical indices including acid value (AV), peroxide value (PV), anisidine value (AnV), and TBARS.
Results:
Defatted powders obtained using hexane and the hexane–isopropanol mixture showed the highest protein contents, reaching 77.63 ± 1.10 g/100 g and 71.86 ± 0.54 g/100 g, respectively. Cooking–press defatted powder exhibited the highest EC (66.70 ± 2.89%), while ethanol-defatted powder showed the highest OAC (3.11 ± 0.09 mL/g). WAC varied significantly depending on the extraction solvent, with the hexane–isopropanol mixture yielding the highest value (1.49 ± 0.05 mL/g) and ethanol-defatted powder the lowest (1.10 ± 0.02 mL/g). Physicochemical indices of R. phoenicis powders remained below critical thresholds, indicating good quality. In contrast, oils extracted by hexane and hexane:isopropanol showed elevated primary oxidation indices, requiring antioxidant protection and optimized storage conditions for long-term stability.
Conclusions:
Defatting method influences the nutritional, physicochemical, and techno-functional properties of R. phoenicis larvae.
DOI: https://doi.org/10.37349/eff.2026.1010165
