Previous
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
A variety of endocrine-relevant contaminant categories are now chronically co-exposed to the human population through the food chain, including direct dietary intake, packaging migration, and drinking-water pathway, such as per- and polyfluoroalkyl substances (PFAS), bisphenol analogues/phthalates, and micro- and nanoplastics (MNPs). There exists a fundamental incongruity between the current regulation of chemicals and our exposures to them. Regulatory agencies currently tend to test substances individually, but rising evidence on population-based studies shows that combined exposures are leading to thyroid ailments, metabolic issues, and negative reproductive outcomes. This review brings together mechanistic, toxicological, and human evidence that these structurally diverse contaminants functionally intersect three endocrine- and barrier-relevant signaling pathways: (i) the thyroid axis, (ii) nuclear receptor and steroidogenic signaling, (iii) gut barrier-inflammation circuits. Since the mixtures encountered in the real world cause cumulative stress on these common pathways, it is suggested that a pathway-based measurement be developed: the Pathway Disruption Load (PDL). PDL is operationalized: Tier 1 comprises pathway-specific biomarkers (TSH, free T4, sex-steroid panels, zonulin, LBP). Tier 2 is performed by applying receptor/enzyme assays (ER/AR/TR, TPO inhibition) of pertinent matrices (food extracts, water, serum) to measure the total endocrine activity, including unknown co-migrants. A combination of Tier 1 biological response and Tier 2 functional burden gives a realistic and chemical-agnostic foundation for cumulative risk evaluation, and provides a foodomics-relevant bridge between food-matrix signals (e.g., packaging/food extracts) and human biomonitoring/omics-derived biomarkers, and it also agrees with the current EFSA mixture guidance and key-characteristics frameworks. Operational priorities are re-analysis of biomarker-rich cohorts, pathway-level panels, and mixture toxicology at human-relevant doses.
A variety of endocrine-relevant contaminant categories are now chronically co-exposed to the human population through the food chain, including direct dietary intake, packaging migration, and drinking-water pathway, such as per- and polyfluoroalkyl substances (PFAS), bisphenol analogues/phthalates, and micro- and nanoplastics (MNPs). There exists a fundamental incongruity between the current regulation of chemicals and our exposures to them. Regulatory agencies currently tend to test substances individually, but rising evidence on population-based studies shows that combined exposures are leading to thyroid ailments, metabolic issues, and negative reproductive outcomes. This review brings together mechanistic, toxicological, and human evidence that these structurally diverse contaminants functionally intersect three endocrine- and barrier-relevant signaling pathways: (i) the thyroid axis, (ii) nuclear receptor and steroidogenic signaling, (iii) gut barrier-inflammation circuits. Since the mixtures encountered in the real world cause cumulative stress on these common pathways, it is suggested that a pathway-based measurement be developed: the Pathway Disruption Load (PDL). PDL is operationalized: Tier 1 comprises pathway-specific biomarkers (TSH, free T4, sex-steroid panels, zonulin, LBP). Tier 2 is performed by applying receptor/enzyme assays (ER/AR/TR, TPO inhibition) of pertinent matrices (food extracts, water, serum) to measure the total endocrine activity, including unknown co-migrants. A combination of Tier 1 biological response and Tier 2 functional burden gives a realistic and chemical-agnostic foundation for cumulative risk evaluation, and provides a foodomics-relevant bridge between food-matrix signals (e.g., packaging/food extracts) and human biomonitoring/omics-derived biomarkers, and it also agrees with the current EFSA mixture guidance and key-characteristics frameworks. Operational priorities are re-analysis of biomarker-rich cohorts, pathway-level panels, and mixture toxicology at human-relevant doses.
DOI: https://doi.org/10.37349/eff.2026.1010166
This article belongs to the special issue Food Contaminants: Analysis, Occurrence and Risk Assessment
Aim:
Mycotoxins are the third most dangerous food contaminants, with one billion metric tons of food being contaminated annually. This study was conducted as a comprehensive assessment of aflatoxin B1 (AFB1) contamination in corn kernels and corn-growing soils across the six main corn-producing districts of Sri Lanka.
Methods:
A total of 12 soil samples were collected from the front, middle, and rear regions of each field from the subsurface and at various depths. In addition, six healthy corn kernel samples were harvested from the same locations. AFB1 was detected using enzyme-linked immunosorbent assay (ELISA). To verify the accuracy and precision of the assay, a recovery evaluation was conducted. To assess the distribution and correlations of AFB1 concentration in maize, its growing soil, and other environmental parameters, a comprehensive statistical study was conducted.
Results:
AFB1 level patterns implied that environmental factors influence the variability across the six districts. The temperature significantly affected AFB1 contamination in corn kernels with a p-value of 0.00014 (p < 0.05). Corn AFB1 levels showed a significant correlation with AFB1 levels in corn growing soils, with a p-value of 0.0261 (p < 0.05). Moreover, maximum AFB1 contamination was recorded at temperatures ranging from 26°C to 30°C.
Conclusions:
This study reveals a concerning trend; most of the corn samples from these districts exceeded the regulatory AFB1 levels set by the United States Food and Drug Administration (US FDA), and a significant positive correlation of corn AFB1 with soil AFB1 highlights soil as a potential reservoir for AFB1-producing fungi. Moreover, linking environmental elements to AFB1 data might encourage adaptive management strategies, which may help reduce contamination.
Aim:
Mycotoxins are the third most dangerous food contaminants, with one billion metric tons of food being contaminated annually. This study was conducted as a comprehensive assessment of aflatoxin B1 (AFB1) contamination in corn kernels and corn-growing soils across the six main corn-producing districts of Sri Lanka.
Methods:
A total of 12 soil samples were collected from the front, middle, and rear regions of each field from the subsurface and at various depths. In addition, six healthy corn kernel samples were harvested from the same locations. AFB1 was detected using enzyme-linked immunosorbent assay (ELISA). To verify the accuracy and precision of the assay, a recovery evaluation was conducted. To assess the distribution and correlations of AFB1 concentration in maize, its growing soil, and other environmental parameters, a comprehensive statistical study was conducted.
Results:
AFB1 level patterns implied that environmental factors influence the variability across the six districts. The temperature significantly affected AFB1 contamination in corn kernels with a p-value of 0.00014 (p < 0.05). Corn AFB1 levels showed a significant correlation with AFB1 levels in corn growing soils, with a p-value of 0.0261 (p < 0.05). Moreover, maximum AFB1 contamination was recorded at temperatures ranging from 26°C to 30°C.
Conclusions:
This study reveals a concerning trend; most of the corn samples from these districts exceeded the regulatory AFB1 levels set by the United States Food and Drug Administration (US FDA), and a significant positive correlation of corn AFB1 with soil AFB1 highlights soil as a potential reservoir for AFB1-producing fungi. Moreover, linking environmental elements to AFB1 data might encourage adaptive management strategies, which may help reduce contamination.
DOI: https://doi.org/10.37349/eff.2026.1010164
Scylla serrata (Forskål, 1775), or mud crab or mangrove crab, is an euryhaline edible crab belonging to the family Portunidae. This edible crustacean is used as a delicious foodstuff throughout the world and plays a role in traditional medicine for the treatment of various diseases such as tuberculosis, rheumatism, dropsy, bone fracture, asthma, insomnia, rickets, epilepsy, and convulsions. This review compiles and critically examines the reported ethnopharmacological uses, chemical constituents, and pharmacological activities of Scylla serrata. All data presented in this paper were collected by utilizing the online databases during 2015–2025. Chemical analysis on Scylla serrata resulted in the presence of proteins, amino acids, polyunsaturated fatty acids, monounsaturated fatty acids, and minerals. Chemical constituents will fluctuate depending on the sex, size, and season. Antioxidant, anti-anemic, anticancer, antimicrobial, and neuroprotective activities are reported from the crab. A significant study conducted on Scylla serrata evaluated its antimicrobial activity. Scylla serrata antimicrobial protein (SSAP), chitin, haemocyanin (HC), Scylla serrata beta-glucan binding protein (Ss-β-GBP), scygonadin, Scylla-anti-lipopolysaccharide (Sc-ALF), Scylla crustin (Sc-crustin), lectin, antibacterial haemocyanin (AB-Hcy), and Ss-arasin are the significant antimicrobial compounds isolated from the crab. In vitro research found substantial evidence that Scylla serrata has antioxidant, antianemic, anticancer, antibacterial, and neuroprotective properties. However, all described pharmacological activities were conducted in vitro, indicating a need for further pre-clinical and clinical research. Potential chemical compounds from different parts of the crab may need to be identified, and their pharmacological properties must be established.
Scylla serrata (Forskål, 1775), or mud crab or mangrove crab, is an euryhaline edible crab belonging to the family Portunidae. This edible crustacean is used as a delicious foodstuff throughout the world and plays a role in traditional medicine for the treatment of various diseases such as tuberculosis, rheumatism, dropsy, bone fracture, asthma, insomnia, rickets, epilepsy, and convulsions. This review compiles and critically examines the reported ethnopharmacological uses, chemical constituents, and pharmacological activities of Scylla serrata. All data presented in this paper were collected by utilizing the online databases during 2015–2025. Chemical analysis on Scylla serrata resulted in the presence of proteins, amino acids, polyunsaturated fatty acids, monounsaturated fatty acids, and minerals. Chemical constituents will fluctuate depending on the sex, size, and season. Antioxidant, anti-anemic, anticancer, antimicrobial, and neuroprotective activities are reported from the crab. A significant study conducted on Scylla serrata evaluated its antimicrobial activity. Scylla serrata antimicrobial protein (SSAP), chitin, haemocyanin (HC), Scylla serrata beta-glucan binding protein (Ss-β-GBP), scygonadin, Scylla-anti-lipopolysaccharide (Sc-ALF), Scylla crustin (Sc-crustin), lectin, antibacterial haemocyanin (AB-Hcy), and Ss-arasin are the significant antimicrobial compounds isolated from the crab. In vitro research found substantial evidence that Scylla serrata has antioxidant, antianemic, anticancer, antibacterial, and neuroprotective properties. However, all described pharmacological activities were conducted in vitro, indicating a need for further pre-clinical and clinical research. Potential chemical compounds from different parts of the crab may need to be identified, and their pharmacological properties must be established.
DOI: https://doi.org/10.37349/eff.2026.1010163
The intricate relationship between humans and plants is fundamental to understanding indigenous communities’ reliance on natural resources. This review critically examines the increasing global recognition of the significance of edible wild plants (EWPs), especially in low-income communities and during periods of food insecurity. This study provides a vital and comprehensive perspective for shaping policies and practices that ensure the sustained availability and utilization of these essential resources in an ever-changing world. It achieves this by combining ethnobotanical knowledge with an understanding of the biofunctional properties of EWPs. Published studies from 2007–2025 were retrieved from Google Scholar, Web of Science, Scopus, and Mendeley using a structured screening process involving identification, eligibility assessment, and full-text review. Articles were included if written in English, focused on EWPs in sub-Saharan Africa, and reported nutritional, medicinal, or socio-economic data. Studies lacking empirical evidence or addressing only cultivated crops were excluded. Data were extracted using predefined criteria, and study heterogeneity was addressed through thematic synthesis rather than quantitative pooling. The review shows that EWPs are rich in proteins, carbohydrates, vitamins, and minerals, and function as important supplements or alternatives to conventional plant-based diets, providing both nutritional and medicinal benefits. Among EWPs, fruits, leaves, and seeds are widely used for both consumption and medicinal purposes, often consumed raw. Despite their significance, EWPs face imminent threats such as agricultural expansion, logging, illegal exploitation, and deforestation in Nigeria and various parts of the world, endangering these invaluable resources. Urgency is imperative in adopting sustainable practices for the utilization of EWPs, emphasizing their pivotal role in ensuring nutritional security and preserving biological diversity. This review underscores the critical need for immediate action to safeguard these resources, promoting their sustainable utilization for the benefit of humanity and the environment.
The intricate relationship between humans and plants is fundamental to understanding indigenous communities’ reliance on natural resources. This review critically examines the increasing global recognition of the significance of edible wild plants (EWPs), especially in low-income communities and during periods of food insecurity. This study provides a vital and comprehensive perspective for shaping policies and practices that ensure the sustained availability and utilization of these essential resources in an ever-changing world. It achieves this by combining ethnobotanical knowledge with an understanding of the biofunctional properties of EWPs. Published studies from 2007–2025 were retrieved from Google Scholar, Web of Science, Scopus, and Mendeley using a structured screening process involving identification, eligibility assessment, and full-text review. Articles were included if written in English, focused on EWPs in sub-Saharan Africa, and reported nutritional, medicinal, or socio-economic data. Studies lacking empirical evidence or addressing only cultivated crops were excluded. Data were extracted using predefined criteria, and study heterogeneity was addressed through thematic synthesis rather than quantitative pooling. The review shows that EWPs are rich in proteins, carbohydrates, vitamins, and minerals, and function as important supplements or alternatives to conventional plant-based diets, providing both nutritional and medicinal benefits. Among EWPs, fruits, leaves, and seeds are widely used for both consumption and medicinal purposes, often consumed raw. Despite their significance, EWPs face imminent threats such as agricultural expansion, logging, illegal exploitation, and deforestation in Nigeria and various parts of the world, endangering these invaluable resources. Urgency is imperative in adopting sustainable practices for the utilization of EWPs, emphasizing their pivotal role in ensuring nutritional security and preserving biological diversity. This review underscores the critical need for immediate action to safeguard these resources, promoting their sustainable utilization for the benefit of humanity and the environment.
DOI: https://doi.org/10.37349/eff.2026.1010161
Aim:
The limited utilisation of underexploited tropical fruits such as Mangifera pajang Kosterm. (bambangan) in confectionery products highlights the need for alternative formulations. This study aimed to develop and optimise a soft candy formulated with M. pajang juice and to evaluate its sensory, proximate, physical, and chemical characteristics, particularly its antioxidant potential and relevance to oxidative quality in confectionery systems.
Methods:
Four formulations and one control were prepared and assessed through sensory evaluation involving 50 untrained panellists using a nine-point hedonic scale to identify the optimal formulation. Proximate composition, physical characteristics including colour and texture, total phenolic content (TPC), and antioxidant activity using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging assays were subsequently evaluated for the selected formulation to determine its potential role in enhancing oxidative quality.
Results:
Sensory evaluation involving all formulations, including the control, identified formulation F2 as the most preferred. Subsequent analyses comparing formulation F2 with the control showed that F2, containing 3.90% sugar and 1.00% pectin, exhibited acceptable proximate composition, favourable physical characteristics including colour and texture, and high TPC (8.58 ± 1.05 mg GAE/mL). In addition, formulation F2 demonstrated strong antioxidant activity based on DPPH and ABTS radical scavenging assays, indicating its potential contribution to antioxidant functionality in the confectionery matrix.
Conclusions:
Soft candy formulated with M. pajang juice showed favourable sensory acceptance, acceptable quality characteristics, and enhanced antioxidant potential, supporting its value-added utilisation and potential contribution to oxidative quality attributes in confectionery applications.
Aim:
The limited utilisation of underexploited tropical fruits such as Mangifera pajang Kosterm. (bambangan) in confectionery products highlights the need for alternative formulations. This study aimed to develop and optimise a soft candy formulated with M. pajang juice and to evaluate its sensory, proximate, physical, and chemical characteristics, particularly its antioxidant potential and relevance to oxidative quality in confectionery systems.
Methods:
Four formulations and one control were prepared and assessed through sensory evaluation involving 50 untrained panellists using a nine-point hedonic scale to identify the optimal formulation. Proximate composition, physical characteristics including colour and texture, total phenolic content (TPC), and antioxidant activity using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging assays were subsequently evaluated for the selected formulation to determine its potential role in enhancing oxidative quality.
Results:
Sensory evaluation involving all formulations, including the control, identified formulation F2 as the most preferred. Subsequent analyses comparing formulation F2 with the control showed that F2, containing 3.90% sugar and 1.00% pectin, exhibited acceptable proximate composition, favourable physical characteristics including colour and texture, and high TPC (8.58 ± 1.05 mg GAE/mL). In addition, formulation F2 demonstrated strong antioxidant activity based on DPPH and ABTS radical scavenging assays, indicating its potential contribution to antioxidant functionality in the confectionery matrix.
Conclusions:
Soft candy formulated with M. pajang juice showed favourable sensory acceptance, acceptable quality characteristics, and enhanced antioxidant potential, supporting its value-added utilisation and potential contribution to oxidative quality attributes in confectionery applications.
DOI: https://doi.org/10.37349/eff.2026.1010162
This article belongs to the special issue Oxidation and Antioxidant Strategies in Food Systems: From Mechanisms to Innovative Preservation Strategies
Aim:
To compare the proximate composition, granule morphology, and functional properties of starches isolated from white-, orange-, and purple-fleshed sweet potatoes cultivated in Sabah, Malaysia, and to evaluate their potential as native starch sources for food applications.
Methods:
Starches were isolated from three sweet potato varieties and analysed for proximate composition, extraction yield, bulk density, colour parameters, water and oil absorption capacities, swelling power, solubility, least gelation concentration, and pasting properties. Granule morphology was examined using scanning electron microscopy.
Results:
All starches exhibited high purity, with carbohydrate contents ranging from 88.72% to 89.26% and minimal levels of protein, fat, fibre, and ash (< 1%). White-fleshed sweet potato starch showed the highest carbohydrate content and extraction yield, whereas purple-fleshed starch had comparatively higher crude fat content and bulk density. Scanning electron microscopy revealed smooth, intact granules with heterogeneous shapes and sizes across all varieties. Functionally, purple-fleshed starch demonstrated the lowest gelation concentration (2% w/v) and the highest peak and breakdown viscosities, indicating rapid thickening behaviour. In contrast, white-fleshed starch exhibited greater swelling power, solubility, and higher final and setback viscosities, suggesting stronger gel-forming capacity during cooling. Orange-fleshed starch generally showed lower viscosity development but comparatively greater paste stability. Water and oil absorption capacities were similar among the starches, while colour differences reflected decreasing lightness from white- to purple-fleshed varieties.
Conclusions:
There are clear varietal differences in sweet potato starch functionality. These findings indicate that Sabah sweet potato starches are promising native ingredients for applications requiring controlled thickening, gel formation, and viscosity stability, such as sauces, fillings, and structured starch-based products.
Aim:
To compare the proximate composition, granule morphology, and functional properties of starches isolated from white-, orange-, and purple-fleshed sweet potatoes cultivated in Sabah, Malaysia, and to evaluate their potential as native starch sources for food applications.
Methods:
Starches were isolated from three sweet potato varieties and analysed for proximate composition, extraction yield, bulk density, colour parameters, water and oil absorption capacities, swelling power, solubility, least gelation concentration, and pasting properties. Granule morphology was examined using scanning electron microscopy.
Results:
All starches exhibited high purity, with carbohydrate contents ranging from 88.72% to 89.26% and minimal levels of protein, fat, fibre, and ash (< 1%). White-fleshed sweet potato starch showed the highest carbohydrate content and extraction yield, whereas purple-fleshed starch had comparatively higher crude fat content and bulk density. Scanning electron microscopy revealed smooth, intact granules with heterogeneous shapes and sizes across all varieties. Functionally, purple-fleshed starch demonstrated the lowest gelation concentration (2% w/v) and the highest peak and breakdown viscosities, indicating rapid thickening behaviour. In contrast, white-fleshed starch exhibited greater swelling power, solubility, and higher final and setback viscosities, suggesting stronger gel-forming capacity during cooling. Orange-fleshed starch generally showed lower viscosity development but comparatively greater paste stability. Water and oil absorption capacities were similar among the starches, while colour differences reflected decreasing lightness from white- to purple-fleshed varieties.
Conclusions:
There are clear varietal differences in sweet potato starch functionality. These findings indicate that Sabah sweet potato starches are promising native ingredients for applications requiring controlled thickening, gel formation, and viscosity stability, such as sauces, fillings, and structured starch-based products.
DOI: https://doi.org/10.37349/eff.2026.1010159
Aim:
This study aims to evaluate the nutritional, functional, physical, and sensory properties of flakes produced from white sorghum-okara flour blends.
Methods:
Flakes were produced from composite blends of white sorghum and okara at substitution levels of 0–20% okara. White sorghum and soybeans were sourced locally, and flours were prepared using standardized milling and drying techniques. Composite flour blends were processed into flakes through mixing, sheeting, baking, and toasting at controlled conditions. Functional, proximate, amino acid, physical, and sensory attributes were assessed to determine the effects of okara incorporation and identify an optimal formulation.
Results:
Increasing okara substitution (0–20%) significantly influenced the properties of sorghum-okara flakes. Bulk density decreased, while gelatinization temperature, water absorption, and swelling index increased. Protein (15.36–22.82%), ash (3.79–6.05%), and fiber (3.30–4.68%) contents increased significantly (p < 0.05), while carbohydrates (67.85–56.32%) contents decreased. Okara incorporation enhanced essential amino acids, including lysine (2.49–3.22 g/100 g), methionine (0.52–1.01 g/100 g), glutamic acid (3.25–4.10 g/100 g), and leucine (1.75–2.46 g/100 g). Phytic acid and tannins decreased, whereas oxalates, lectins, and trypsin inhibitors increased. Physical properties changed progressively, and sensory evaluation indicated good consumer acceptability even at 20% okara inclusion.
Conclusions:
Blending white sorghum and okara produced nutrient-rich, ready-to-eat flakes with potential to address protein-energy malnutrition. Although some anti-nutritional factors increased, their levels remained within acceptable ranges and were outweighed by the nutritional benefits.
Aim:
This study aims to evaluate the nutritional, functional, physical, and sensory properties of flakes produced from white sorghum-okara flour blends.
Methods:
Flakes were produced from composite blends of white sorghum and okara at substitution levels of 0–20% okara. White sorghum and soybeans were sourced locally, and flours were prepared using standardized milling and drying techniques. Composite flour blends were processed into flakes through mixing, sheeting, baking, and toasting at controlled conditions. Functional, proximate, amino acid, physical, and sensory attributes were assessed to determine the effects of okara incorporation and identify an optimal formulation.
Results:
Increasing okara substitution (0–20%) significantly influenced the properties of sorghum-okara flakes. Bulk density decreased, while gelatinization temperature, water absorption, and swelling index increased. Protein (15.36–22.82%), ash (3.79–6.05%), and fiber (3.30–4.68%) contents increased significantly (p < 0.05), while carbohydrates (67.85–56.32%) contents decreased. Okara incorporation enhanced essential amino acids, including lysine (2.49–3.22 g/100 g), methionine (0.52–1.01 g/100 g), glutamic acid (3.25–4.10 g/100 g), and leucine (1.75–2.46 g/100 g). Phytic acid and tannins decreased, whereas oxalates, lectins, and trypsin inhibitors increased. Physical properties changed progressively, and sensory evaluation indicated good consumer acceptability even at 20% okara inclusion.
Conclusions:
Blending white sorghum and okara produced nutrient-rich, ready-to-eat flakes with potential to address protein-energy malnutrition. Although some anti-nutritional factors increased, their levels remained within acceptable ranges and were outweighed by the nutritional benefits.
DOI: https://doi.org/10.37349/eff.2026.1010160
Aim:
Ready-to-use therapeutic food (RUTF) is central to the Integrated Community-Based Management of Acute Malnutrition (ICMAM) but is largely imported, making it costly and inaccessible in developing countries. Consequently, nutrient-rich groundnuts are commonly used in local RUTF formulation; however, their susceptibility to contamination necessitates pretreatment. This study evaluated the effects of various pretreatments on aflatoxin and heavy/trace metals levels and sensory attributes of three groundnut cultivars (SAMNUT-23, SAMNUT-24, and SAMNUT-26) commonly used in RUTF formulation in Sokoto, Nigeria.
Methods:
Groundnut consumption was assessed using a structured questionnaire and oral interviews among 800 randomly selected participants (500 adults and 300 children), with intake data collected via a 7-day 24-hour dietary recall. Sensory evaluation was conducted by a 100-member panel using a nine-point hedonic scale, followed by pretreatment and laboratory analyses (anti-nutrients, heavy metals, and aflatoxins) using standard analytical methods.
Results:
Sensory evaluation showed that SAMNUT-23 had the highest acceptability (7.57), with superior color, taste, and texture. Normal saline soaking followed by roasting further enhanced sensory qualities, yielding the highest scores for taste (8.00), aroma (7.13), texture (7.26), and overall acceptability (7.86). This pretreatment significantly reduced aflatoxin B1, B2, and G2, as well as anti-nutrients (phytate and oxalate), thereby improving nutritional quality and mineral bioavailability. Heavy metal concentrations (Cd, Cr, Ni, Zn, and Pb) were within FAO/WHO permissible limits. Estimated daily intakes of aflatoxins and heavy metals were below tolerable limits for both children and adults. Although untreated SAMNUT-23 posed a marginal non-carcinogenic risk for children due to Cd exposure [hazard index (HI) > 1], pretreatment reduced all risk indices to safe levels. Margin of exposure values for aflatoxins exceeded 10,000, indicating low public health concern.
Conclusions:
Normal saline soaking followed by roasting effectively improves the safety and sensory quality of SAMNUT-23, supporting its suitability for RUTF production.
Aim:
Ready-to-use therapeutic food (RUTF) is central to the Integrated Community-Based Management of Acute Malnutrition (ICMAM) but is largely imported, making it costly and inaccessible in developing countries. Consequently, nutrient-rich groundnuts are commonly used in local RUTF formulation; however, their susceptibility to contamination necessitates pretreatment. This study evaluated the effects of various pretreatments on aflatoxin and heavy/trace metals levels and sensory attributes of three groundnut cultivars (SAMNUT-23, SAMNUT-24, and SAMNUT-26) commonly used in RUTF formulation in Sokoto, Nigeria.
Methods:
Groundnut consumption was assessed using a structured questionnaire and oral interviews among 800 randomly selected participants (500 adults and 300 children), with intake data collected via a 7-day 24-hour dietary recall. Sensory evaluation was conducted by a 100-member panel using a nine-point hedonic scale, followed by pretreatment and laboratory analyses (anti-nutrients, heavy metals, and aflatoxins) using standard analytical methods.
Results:
Sensory evaluation showed that SAMNUT-23 had the highest acceptability (7.57), with superior color, taste, and texture. Normal saline soaking followed by roasting further enhanced sensory qualities, yielding the highest scores for taste (8.00), aroma (7.13), texture (7.26), and overall acceptability (7.86). This pretreatment significantly reduced aflatoxin B1, B2, and G2, as well as anti-nutrients (phytate and oxalate), thereby improving nutritional quality and mineral bioavailability. Heavy metal concentrations (Cd, Cr, Ni, Zn, and Pb) were within FAO/WHO permissible limits. Estimated daily intakes of aflatoxins and heavy metals were below tolerable limits for both children and adults. Although untreated SAMNUT-23 posed a marginal non-carcinogenic risk for children due to Cd exposure [hazard index (HI) > 1], pretreatment reduced all risk indices to safe levels. Margin of exposure values for aflatoxins exceeded 10,000, indicating low public health concern.
Conclusions:
Normal saline soaking followed by roasting effectively improves the safety and sensory quality of SAMNUT-23, supporting its suitability for RUTF production.
DOI: https://doi.org/10.37349/eff.2026.1010158
