Previous
Aim:
Increased awareness of environmentally friendly and biodegradable packaging materials and the need to reduce negative and harmful interactions of food with packaging materials have driven research efforts towards edible packaging using combinations of food-based polymeric substances. Such edible packaging materials, including protein-based, carbohydrate-based, lipid-based compounds and their combinations, have revolutionised packaging perception. In this study, protein-lipid films produced from the extract obtained via hydrothermal treatment of Bambara groundnut flour were essentially modified.
Methods:
The effects of chemical modification (using formaldehyde as a cross-linking agent) and exposure to ultraviolet (UV) light on the film-forming solutions were investigated. Films from the modified and pure solutions were analysed for their barrier and mechanical properties, including water vapour permeability and elongation at break, among others. Also colour parameters of the protein-lipid films were examined.
Results:
The findings revealed that the values for mechanical and barrier properties of the formed films were comparable to those of other composite films, and also presented an improvement over polysaccharide, protein, or lipid-only films. The film formation rate ranged from 2.92 ± 0.03 to 4.43 ± 0.03 g/10 min, while the film yield ranged from 5.46 ± 0.07 to 8.92 ± 0.02 g/100 mL. Water vapour permeability of the Bambara groundnut films ranged from 0.49–0.63 gm–1s–1Pa–1. The films had high opacity values. Elongation at break values for the UV-modified film (44.37) were higher than those of the unmodified film (43.07).
Conclusions:
The Bambara groundnut films had better mechanical strength compared to the reference soybean film. This indicates a possible use in the coating of brittle and light-sensitive foods.
Aim:
Increased awareness of environmentally friendly and biodegradable packaging materials and the need to reduce negative and harmful interactions of food with packaging materials have driven research efforts towards edible packaging using combinations of food-based polymeric substances. Such edible packaging materials, including protein-based, carbohydrate-based, lipid-based compounds and their combinations, have revolutionised packaging perception. In this study, protein-lipid films produced from the extract obtained via hydrothermal treatment of Bambara groundnut flour were essentially modified.
Methods:
The effects of chemical modification (using formaldehyde as a cross-linking agent) and exposure to ultraviolet (UV) light on the film-forming solutions were investigated. Films from the modified and pure solutions were analysed for their barrier and mechanical properties, including water vapour permeability and elongation at break, among others. Also colour parameters of the protein-lipid films were examined.
Results:
The findings revealed that the values for mechanical and barrier properties of the formed films were comparable to those of other composite films, and also presented an improvement over polysaccharide, protein, or lipid-only films. The film formation rate ranged from 2.92 ± 0.03 to 4.43 ± 0.03 g/10 min, while the film yield ranged from 5.46 ± 0.07 to 8.92 ± 0.02 g/100 mL. Water vapour permeability of the Bambara groundnut films ranged from 0.49–0.63 gm–1s–1Pa–1. The films had high opacity values. Elongation at break values for the UV-modified film (44.37) were higher than those of the unmodified film (43.07).
Conclusions:
The Bambara groundnut films had better mechanical strength compared to the reference soybean film. This indicates a possible use in the coating of brittle and light-sensitive foods.
DOI: https://doi.org/10.37349/eff.2026.1010192
Aim:
The objective of this study is to enhance the flavor of bio-yogurt through the addition of threonine at various concentrations, and to evaluate its influence on the physicochemical, microbiological, and sensory characteristics of the product.
Methods:
To prepare bio-yogurt from cow’s milk, a probiotic starter culture comprising Bifidobacterium bifidum (Bb-12), Lactobacillus acidophilus (La-5), and Streptococcus thermophilus (ST) was used, both with and without the addition of the amino acid threonine at three concentrations: 1, 5, and 10 mg/100 mL milk. The bio-yogurt samples were then subjected to various physical, chemical, microbiological, and sensory analyses, and compared against a threonine-free control sample.
Results:
On the first day, the logarithmic counts of the probiotic starter cultures were 8.55–8.58, 8.33–8.34, and 8.53–8.57 log CFU/g for Bb-12, La-5, and ST, respectively; these values decreased to 7.01–7.03, 7.52–7.56, and 7.82–7.89 log CFU/g after 21 days. The concentrations of volatile compounds (acetaldehyde, acetoin, and diacetyl) in the threonine-enriched bio-yogurt ranged from 42.12 µg/kg to 49.40 µg/kg, 25.11 µg/kg to 29.02 µg/kg, and 3.09 µg/kg to 3.97 µg/kg, respectively, compared to the control sample, which exhibited concentrations of 38.23 µg/kg, 22.50 µg/kg, and 2.55 µg/kg, respectively. Sensory evaluation results indicated that the sample supplemented with 10 mg of threonine received the highest scores compared to the other samples.
Conclusions:
Our findings provide evidence of the value of supplementing bio-yogurt with threonine, as it does not alter its physicochemical properties. Furthermore, it does not adversely affect the total viable counts of probiotic bacteria but significantly improves the flavor profile and enhances consumer acceptability.
Aim:
The objective of this study is to enhance the flavor of bio-yogurt through the addition of threonine at various concentrations, and to evaluate its influence on the physicochemical, microbiological, and sensory characteristics of the product.
Methods:
To prepare bio-yogurt from cow’s milk, a probiotic starter culture comprising Bifidobacterium bifidum (Bb-12), Lactobacillus acidophilus (La-5), and Streptococcus thermophilus (ST) was used, both with and without the addition of the amino acid threonine at three concentrations: 1, 5, and 10 mg/100 mL milk. The bio-yogurt samples were then subjected to various physical, chemical, microbiological, and sensory analyses, and compared against a threonine-free control sample.
Results:
On the first day, the logarithmic counts of the probiotic starter cultures were 8.55–8.58, 8.33–8.34, and 8.53–8.57 log CFU/g for Bb-12, La-5, and ST, respectively; these values decreased to 7.01–7.03, 7.52–7.56, and 7.82–7.89 log CFU/g after 21 days. The concentrations of volatile compounds (acetaldehyde, acetoin, and diacetyl) in the threonine-enriched bio-yogurt ranged from 42.12 µg/kg to 49.40 µg/kg, 25.11 µg/kg to 29.02 µg/kg, and 3.09 µg/kg to 3.97 µg/kg, respectively, compared to the control sample, which exhibited concentrations of 38.23 µg/kg, 22.50 µg/kg, and 2.55 µg/kg, respectively. Sensory evaluation results indicated that the sample supplemented with 10 mg of threonine received the highest scores compared to the other samples.
Conclusions:
Our findings provide evidence of the value of supplementing bio-yogurt with threonine, as it does not alter its physicochemical properties. Furthermore, it does not adversely affect the total viable counts of probiotic bacteria but significantly improves the flavor profile and enhances consumer acceptability.
DOI: https://doi.org/10.37349/eff.2026.1010191
The global rise in diet-related non-communicable diseases has been strongly linked to the widespread consumption of highly processed, high-glycemic foods rich in refined carbohydrates and added sugars. These foods induce rapid postprandial glucose excursions that contribute to oxidative stress, insulin resistance, inflammation, and the development of metabolic disorders such as type 2 diabetes and cardiovascular disease. This review introduces deglycaemation as an integrative, systems-level framework rather than a single nutritional or technological intervention. Deglycaemation is aimed at reducing the glycemic impact of commonly consumed foods while preserving sensory quality and nutritional value. The review synthesizes evidence on key determinants of postprandial glycemia, including starch structure, food matrix properties, dietary fiber, polyphenols, fermentation, and natural sweeteners. Emerging deglycaemation strategies such as resistant starch formation, bioactive enrichment, and ingredient substitution using plant-based raw materials are highlighted for their potential to create metabolically optimized functional foods. Beyond metabolic health, the review also discusses the sustainability implications of deglycaemation through circular economy approaches and agro-industrial waste valorization. Collectively, these insights position deglycaemation as a promising multidisciplinary framework for developing healthier, sustainable food systems.
The global rise in diet-related non-communicable diseases has been strongly linked to the widespread consumption of highly processed, high-glycemic foods rich in refined carbohydrates and added sugars. These foods induce rapid postprandial glucose excursions that contribute to oxidative stress, insulin resistance, inflammation, and the development of metabolic disorders such as type 2 diabetes and cardiovascular disease. This review introduces deglycaemation as an integrative, systems-level framework rather than a single nutritional or technological intervention. Deglycaemation is aimed at reducing the glycemic impact of commonly consumed foods while preserving sensory quality and nutritional value. The review synthesizes evidence on key determinants of postprandial glycemia, including starch structure, food matrix properties, dietary fiber, polyphenols, fermentation, and natural sweeteners. Emerging deglycaemation strategies such as resistant starch formation, bioactive enrichment, and ingredient substitution using plant-based raw materials are highlighted for their potential to create metabolically optimized functional foods. Beyond metabolic health, the review also discusses the sustainability implications of deglycaemation through circular economy approaches and agro-industrial waste valorization. Collectively, these insights position deglycaemation as a promising multidisciplinary framework for developing healthier, sustainable food systems.
DOI: https://doi.org/10.37349/eff.2026.1010190
Aim:
This study examines the interactions of climate change, economic, and social factors on food security, by way of a three -decade impact and threat assessment of Nigeria.
Methods:
The study employs annual time-series data covering 32 observations and applies the Autoregressive Distributed Lag (ARDL) modeling approach to examine both the long-run and short-run relationships among the variables. Prior to estimation, the Augmented Dickey-Fuller (ADF) unit root test was conducted to determine the stationarity properties of the variables, while the ARDL bounds test was used to verify the existence of a long-run cointegration relationship.
Results:
The findings confirm a long-run equilibrium relationship between food security and the selected climatic and socio-economic variables. Both the long-run and short-run estimates show that temperature, rainfall variability, relative humidity, population growth, poverty rate, migration, and limited access to credit significantly reduce per capita food expenditure, thereby worsening food security. The error correction model is negative and statistically significant, indicating rapid adjustment to long-run equilibrium following short-run disturbances. Diagnostic tests further confirm that the estimated model is statistically robust, free from multicollinearity, heteroskedasticity, and serial correlation, and stable over the study period.
Conclusions:
The study demonstrates that food security in Nigeria is shaped by the combined effects of climate change and socio-economic vulnerabilities, underscoring the need for integrated adaptation and development policies. Strengthening climate-resilient agricultural practices, expanding access to credit, reducing poverty, and enhancing social protection measures are essential to improving household food security and building resilience to future climatic and economic shocks.
Aim:
This study examines the interactions of climate change, economic, and social factors on food security, by way of a three -decade impact and threat assessment of Nigeria.
Methods:
The study employs annual time-series data covering 32 observations and applies the Autoregressive Distributed Lag (ARDL) modeling approach to examine both the long-run and short-run relationships among the variables. Prior to estimation, the Augmented Dickey-Fuller (ADF) unit root test was conducted to determine the stationarity properties of the variables, while the ARDL bounds test was used to verify the existence of a long-run cointegration relationship.
Results:
The findings confirm a long-run equilibrium relationship between food security and the selected climatic and socio-economic variables. Both the long-run and short-run estimates show that temperature, rainfall variability, relative humidity, population growth, poverty rate, migration, and limited access to credit significantly reduce per capita food expenditure, thereby worsening food security. The error correction model is negative and statistically significant, indicating rapid adjustment to long-run equilibrium following short-run disturbances. Diagnostic tests further confirm that the estimated model is statistically robust, free from multicollinearity, heteroskedasticity, and serial correlation, and stable over the study period.
Conclusions:
The study demonstrates that food security in Nigeria is shaped by the combined effects of climate change and socio-economic vulnerabilities, underscoring the need for integrated adaptation and development policies. Strengthening climate-resilient agricultural practices, expanding access to credit, reducing poverty, and enhancing social protection measures are essential to improving household food security and building resilience to future climatic and economic shocks.
DOI: https://doi.org/10.37349/eff.2026.1010189
Inulin is a naturally occurring water-soluble fructan-type polysaccharide composed primarily of β (2→1)-linked D-fructose units, typically terminated by a glucose residue. Inulin is widely used as a functional ingredient due to its technological and health-promoting benefits. This review provides a comprehensive, up-to-date evaluation of inulin, focusing on its structural characteristics, physicochemical properties, extraction techniques, and applications in food. Conventional and emerging green extraction methods, such as microwave-assisted, ultrasound-assisted, and enzyme-assisted methods, are compared with respect to efficiency, yield, and sustainability. The functionality of inulin as a fat replacer, sugar substitute, and texturizing agent is critically examined, particularly with respect to its degree of polymerization. In addition, the prebiotic and immunomodulatory effects of inulin are addressed, emphasizing its role in modulating gut microbiota and associated health outcomes. Advanced analytical techniques, such as Fourier transform infrared spectroscopy (FTIR), nuclear magnetic resonance (NMR), X-ray diffraction (XRD), and thermogravimetric analysis and differential scanning calorimetry (TGA-DSC), are also discussed to determine the structure-function relationships of inulin. This review summarizes recent advances and identifies key research gaps to support the effective, targeted use of inulin in functional foods and health applications.
Inulin is a naturally occurring water-soluble fructan-type polysaccharide composed primarily of β (2→1)-linked D-fructose units, typically terminated by a glucose residue. Inulin is widely used as a functional ingredient due to its technological and health-promoting benefits. This review provides a comprehensive, up-to-date evaluation of inulin, focusing on its structural characteristics, physicochemical properties, extraction techniques, and applications in food. Conventional and emerging green extraction methods, such as microwave-assisted, ultrasound-assisted, and enzyme-assisted methods, are compared with respect to efficiency, yield, and sustainability. The functionality of inulin as a fat replacer, sugar substitute, and texturizing agent is critically examined, particularly with respect to its degree of polymerization. In addition, the prebiotic and immunomodulatory effects of inulin are addressed, emphasizing its role in modulating gut microbiota and associated health outcomes. Advanced analytical techniques, such as Fourier transform infrared spectroscopy (FTIR), nuclear magnetic resonance (NMR), X-ray diffraction (XRD), and thermogravimetric analysis and differential scanning calorimetry (TGA-DSC), are also discussed to determine the structure-function relationships of inulin. This review summarizes recent advances and identifies key research gaps to support the effective, targeted use of inulin in functional foods and health applications.
DOI: https://doi.org/10.37349/eff.2026.1010188
Aim:
This study aimed to analyze the entrapment processes of polyphenols using sodium alginate and gelatin for the development of potential food supplements and to evaluate biological properties.
Methods:
Entrapment beads containing pomegranate peel polyphenols were prepared by ionic gelation with sodium alginate and calcium chloride to achieve the optimal concentrations, while the gelatin gums were made artisanally according to the manufacturer’s recipe. To characterize the supplements, total polyphenol content, entrapment efficiency, antioxidant capacity, and prebiotic, antimicrobial, and hemolytic activities were assessed.
Results:
After the entrapment processes, the polyphenol content was 22.03 ± 0.39 mg/L for alginate beads and 67.00 ± 0.76 mg/L for gums, with entrapment efficiencies of 2.20% and 6.70%, respectively. Regarding biological activities, the antioxidant activity was 77.92% acid 2,2-azino-bis(3-etilbenzotiazolina-6-sulfónico) (ABTS) and 50.06% 1,1-diphenyl-2-picrylhydrazyl (DPPH) for alginate beads, and 39.66% for ABTS and 22.60% DPPH for gums. For prebiotic activity, gums with polyphenols favored the growth of Levilactobacillus brevis (4.10 × 109 cells/mL) and Lacticaseibacillus paracasei (2.49 × 109 cells/mL) strains.
Conclusions:
These findings suggest that it is possible to develop food supplements with biological properties using naturally occurring bioactive compounds from non-conventional sources through entrapment processes, although process optimization is necessary.
Aim:
This study aimed to analyze the entrapment processes of polyphenols using sodium alginate and gelatin for the development of potential food supplements and to evaluate biological properties.
Methods:
Entrapment beads containing pomegranate peel polyphenols were prepared by ionic gelation with sodium alginate and calcium chloride to achieve the optimal concentrations, while the gelatin gums were made artisanally according to the manufacturer’s recipe. To characterize the supplements, total polyphenol content, entrapment efficiency, antioxidant capacity, and prebiotic, antimicrobial, and hemolytic activities were assessed.
Results:
After the entrapment processes, the polyphenol content was 22.03 ± 0.39 mg/L for alginate beads and 67.00 ± 0.76 mg/L for gums, with entrapment efficiencies of 2.20% and 6.70%, respectively. Regarding biological activities, the antioxidant activity was 77.92% acid 2,2-azino-bis(3-etilbenzotiazolina-6-sulfónico) (ABTS) and 50.06% 1,1-diphenyl-2-picrylhydrazyl (DPPH) for alginate beads, and 39.66% for ABTS and 22.60% DPPH for gums. For prebiotic activity, gums with polyphenols favored the growth of Levilactobacillus brevis (4.10 × 109 cells/mL) and Lacticaseibacillus paracasei (2.49 × 109 cells/mL) strains.
Conclusions:
These findings suggest that it is possible to develop food supplements with biological properties using naturally occurring bioactive compounds from non-conventional sources through entrapment processes, although process optimization is necessary.
DOI: https://doi.org/10.37349/eff.2026.1010186
Aim:
Animal streptococci surviving thermization of raw milk prior to traditional Greek cheese processing may include both harmless and potentially harmful strains with multiple antibiotic resistances. Therefore, the aims of this study were to biotype and evaluate the antibiotic resistance and primary technological and safety properties of wild streptococci occurring in Greek sheep milk before and after mild thermization.
Methods:
Sixteen Streptococcus isolates previously isolated from two raw/thermized (65oC; 30 s) counterpart milks of native Epirus sheep breeds and identified by 16S ribosomal RNA (rRNA) gene sequencing were biochemically characterized using conventional methods (phenotypic tests, sugar fermentation patterns, API 20 STREP and API ZYM profiles) and assessed for susceptibility to eight antibiotics by the disk diffusion method, and for their milk acidification capacity, bacteriocin activity, enzymatic activity profiles, and biogenic amine (BA) formation in vitro.
Results:
Tetracycline-resistant (57% of the total 7 isolates) Streptococcus parauberis and ciprofloxacin-resistant Streptococcus gallolyticus subsp. pasteurianus (1 isolate) and Streptococcus lutetiensis (2 isolates) strains occurring in raw milk were not recovered post-thermally. Instead, thermization selected for a tetracycline-resistant (50% of the total 6 isolates) thermophilic group previously genotyped as Streptococcus equinus, herein biotyped as Streptococcus pneumoniae. None of the Streptococcus isolates was resistant to ampicillin, chloramphenicol, erythromycin, gentamycin, penicillin, or vancomycin, or β-hemolytic, or produced histamine and tyramine. The milk acidifying activity rate (final skimmed milk pH 4.79 to 5.47 after growth at 37oC for 6 h, gradually decreasing to 22oC for a total of 48 h) of the isolates was species-dependent and increased in the order S. equinus > S. gallolyticus > S. lutetiensis > S. parauberis.
Conclusions:
Except for the two bacteriocin-producing and α-galactosidase-positive S. lutetiensis antilisterial strains (KFM 55 and KFM 60), which show promise, all animal streptococci derived from Epirus sheep milk should be considered a priori unsafe for inclusion in complex natural cheese starter cultures because they belong to pathogenic, mastitis-causing species or subspecies. The two promising S. lutetiensis strains require further safety evaluations for streptococcal virulence and antibiotic resistance genes, mainly to ciprofloxacin, before their commercial use as natural cheese starters.
Aim:
Animal streptococci surviving thermization of raw milk prior to traditional Greek cheese processing may include both harmless and potentially harmful strains with multiple antibiotic resistances. Therefore, the aims of this study were to biotype and evaluate the antibiotic resistance and primary technological and safety properties of wild streptococci occurring in Greek sheep milk before and after mild thermization.
Methods:
Sixteen Streptococcus isolates previously isolated from two raw/thermized (65oC; 30 s) counterpart milks of native Epirus sheep breeds and identified by 16S ribosomal RNA (rRNA) gene sequencing were biochemically characterized using conventional methods (phenotypic tests, sugar fermentation patterns, API 20 STREP and API ZYM profiles) and assessed for susceptibility to eight antibiotics by the disk diffusion method, and for their milk acidification capacity, bacteriocin activity, enzymatic activity profiles, and biogenic amine (BA) formation in vitro.
Results:
Tetracycline-resistant (57% of the total 7 isolates) Streptococcus parauberis and ciprofloxacin-resistant Streptococcus gallolyticus subsp. pasteurianus (1 isolate) and Streptococcus lutetiensis (2 isolates) strains occurring in raw milk were not recovered post-thermally. Instead, thermization selected for a tetracycline-resistant (50% of the total 6 isolates) thermophilic group previously genotyped as Streptococcus equinus, herein biotyped as Streptococcus pneumoniae. None of the Streptococcus isolates was resistant to ampicillin, chloramphenicol, erythromycin, gentamycin, penicillin, or vancomycin, or β-hemolytic, or produced histamine and tyramine. The milk acidifying activity rate (final skimmed milk pH 4.79 to 5.47 after growth at 37oC for 6 h, gradually decreasing to 22oC for a total of 48 h) of the isolates was species-dependent and increased in the order S. equinus > S. gallolyticus > S. lutetiensis > S. parauberis.
Conclusions:
Except for the two bacteriocin-producing and α-galactosidase-positive S. lutetiensis antilisterial strains (KFM 55 and KFM 60), which show promise, all animal streptococci derived from Epirus sheep milk should be considered a priori unsafe for inclusion in complex natural cheese starter cultures because they belong to pathogenic, mastitis-causing species or subspecies. The two promising S. lutetiensis strains require further safety evaluations for streptococcal virulence and antibiotic resistance genes, mainly to ciprofloxacin, before their commercial use as natural cheese starters.
DOI: https://doi.org/10.37349/eff.2026.1010187
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
