Previous
Aim:
Food contaminants such as acrylamide, 3-monochloropropane-1,2-diol (3-MCPD), glycidyl stearate, deoxynivalenol, hydroxymethylfurfural, and zearalenone represent significant toxicological concerns in humans due to their potential genotoxic, hepatotoxic, and carcinogenic properties. This study aimed to investigate the molecular interactions of these contaminants with cytochrome P450 2E1 (CYP2E1), a key enzyme in xenobiotic metabolism, using an in silico approach.
Methods:
Molecular docking simulations were performed to assess the binding affinities and interaction profiles of selected food contaminants with the active site of human CYP2E1. The docking scores and binding poses were analyzed to predict possible metabolic outcomes and risks associated with exposure.
Results:
Docking analysis revealed variable binding affinities among the tested contaminants. Glycidyl stearate, zearalenone, and deoxynivalenol demonstrated stronger binding interactions (higher docking scores) compared to acrylamide and 3-MCPD, suggesting higher potential for CYP2E1-mediated metabolism. Quantitative results have been added: glycidyl stearate, deoxynivalenol, and zearalenone showed the stronger binding energies (−6.4, −7.2, and –7.9 kcal/mol), while acrylamide and 3-MCPD were weaker (−3.7 and −4.1 kcal/mol). Hydroxymethylfurfural showed an intermediate binding affinity (ΔG = –5.3 kcal/mol), suggesting a moderate potential for CYP2E1-mediated metabolism. Differential binding patterns highlighted possible metabolic activation or detoxification pathways.
Conclusions:
The results indicate that CYP2E1 plays an important role in mediating the biochemical responses to multiple food contaminants. Stronger interactions with certain contaminants suggest a higher risk of metabolic activation, which may contribute to their toxic effects. This study demonstrates the utility of molecular docking for predicting human biochemical responses and supports its use as a complementary tool in food safety risk assessment.
Aim:
Food contaminants such as acrylamide, 3-monochloropropane-1,2-diol (3-MCPD), glycidyl stearate, deoxynivalenol, hydroxymethylfurfural, and zearalenone represent significant toxicological concerns in humans due to their potential genotoxic, hepatotoxic, and carcinogenic properties. This study aimed to investigate the molecular interactions of these contaminants with cytochrome P450 2E1 (CYP2E1), a key enzyme in xenobiotic metabolism, using an in silico approach.
Methods:
Molecular docking simulations were performed to assess the binding affinities and interaction profiles of selected food contaminants with the active site of human CYP2E1. The docking scores and binding poses were analyzed to predict possible metabolic outcomes and risks associated with exposure.
Results:
Docking analysis revealed variable binding affinities among the tested contaminants. Glycidyl stearate, zearalenone, and deoxynivalenol demonstrated stronger binding interactions (higher docking scores) compared to acrylamide and 3-MCPD, suggesting higher potential for CYP2E1-mediated metabolism. Quantitative results have been added: glycidyl stearate, deoxynivalenol, and zearalenone showed the stronger binding energies (−6.4, −7.2, and –7.9 kcal/mol), while acrylamide and 3-MCPD were weaker (−3.7 and −4.1 kcal/mol). Hydroxymethylfurfural showed an intermediate binding affinity (ΔG = –5.3 kcal/mol), suggesting a moderate potential for CYP2E1-mediated metabolism. Differential binding patterns highlighted possible metabolic activation or detoxification pathways.
Conclusions:
The results indicate that CYP2E1 plays an important role in mediating the biochemical responses to multiple food contaminants. Stronger interactions with certain contaminants suggest a higher risk of metabolic activation, which may contribute to their toxic effects. This study demonstrates the utility of molecular docking for predicting human biochemical responses and supports its use as a complementary tool in food safety risk assessment.
DOI: https://doi.org/10.37349/eff.2026.1010111
This article belongs to the special issue Food Contaminants: Analysis, Occurrence and Risk Assessment
Aim:
This study aims to investigate the enablers and barriers influencing the adoption of plant-based diets among Filipino adult consumers in Metro Manila.
Methods:
A cross-sectional survey was conducted among Filipino adults responsible for household food decisions, particularly those with the capacity to purchase food or plan meals within their household, residing in Metro Manila. The questionnaire, adapted from validated instruments and guided by the COM-B behavioral model, assessed demographic characteristics, food consumption patterns, attitudes, and intentions toward plant-based diets. Data were collected via an online platform and analyzed using cluster segmentation, chi-square tests, and logistic regression to identify key determinants of dietary intentions and behaviors.
Results:
Respondents were categorized into four food consumption clusters ranging from high meat-high plant, high meat-low plant, low meat-low plant, and low meat-high plant intake based on the food frequency consumption by applying the k-means clustering method. Monthly household income was significantly associated with food consumption patterns. Overall, 39.34% of participants intended to reduce meat consumption, while 54.10% aimed to increase plant-based food intake. Behavioral analysis revealed that psychological capability (knowledge of plant-based cooking) and reflective motivation (enjoyment of vegetarian dishes) significantly increased intentions to shift diets. Conversely, barriers included perceptions that plant-based meal preparation is time-consuming and satisfaction with reducing but not eliminating meat intake. Social opportunity factors showed mixed effects, with autonomy supporting dietary shifts, but social normalization of meat reduction potentially reducing individual motivation.
Conclusions:
There is a growing intention among Filipino consumers to adopt plant-based diets, yet practical and perceptual barriers remain. Addressing these challenges through education, improving accessibility, and leveraging social influences is essential to facilitate dietary shifts. Economic factors, particularly income disparities, also influence food choices, highlighting the need for equitable policies. Supporting plant-based diets can advance public health, environmental sustainability, and climate resilience in the Philippine context.
Aim:
This study aims to investigate the enablers and barriers influencing the adoption of plant-based diets among Filipino adult consumers in Metro Manila.
Methods:
A cross-sectional survey was conducted among Filipino adults responsible for household food decisions, particularly those with the capacity to purchase food or plan meals within their household, residing in Metro Manila. The questionnaire, adapted from validated instruments and guided by the COM-B behavioral model, assessed demographic characteristics, food consumption patterns, attitudes, and intentions toward plant-based diets. Data were collected via an online platform and analyzed using cluster segmentation, chi-square tests, and logistic regression to identify key determinants of dietary intentions and behaviors.
Results:
Respondents were categorized into four food consumption clusters ranging from high meat-high plant, high meat-low plant, low meat-low plant, and low meat-high plant intake based on the food frequency consumption by applying the k-means clustering method. Monthly household income was significantly associated with food consumption patterns. Overall, 39.34% of participants intended to reduce meat consumption, while 54.10% aimed to increase plant-based food intake. Behavioral analysis revealed that psychological capability (knowledge of plant-based cooking) and reflective motivation (enjoyment of vegetarian dishes) significantly increased intentions to shift diets. Conversely, barriers included perceptions that plant-based meal preparation is time-consuming and satisfaction with reducing but not eliminating meat intake. Social opportunity factors showed mixed effects, with autonomy supporting dietary shifts, but social normalization of meat reduction potentially reducing individual motivation.
Conclusions:
There is a growing intention among Filipino consumers to adopt plant-based diets, yet practical and perceptual barriers remain. Addressing these challenges through education, improving accessibility, and leveraging social influences is essential to facilitate dietary shifts. Economic factors, particularly income disparities, also influence food choices, highlighting the need for equitable policies. Supporting plant-based diets can advance public health, environmental sustainability, and climate resilience in the Philippine context.
DOI: https://doi.org/10.37349/eff.2026.1010110
Aim:
Because sweet potato is an important staple food crop worldwide, particularly in developing countries, the cultivar has a great influence on the nutritional quality and storage capability of the roots. The aim of this study was to characterize and segregate the sweet potato diversity of 18 selected cultivars grown in Jamaica.
Methods:
Quality attributes were estimated by determining carotenoids, anthocyanins, dry matter, and ash, parameters used to characterize eighteen (18) different cultivars of sweet potato phenotypically. ANOVA and LSD analyses were used to analyse data. Furthermore, PCA and HCA analyses were used to compare and segregate the studied cultivars.
Results:
Results showed that four cultivars contained more than 10 μg/g fresh weight of carotenoids, and in nine cultivars, anthocyanin content was higher than 500 μg/g fresh weight. Dry matter varied from 21.96% to 46.46%, and ash content ranged from 0.09 to 1.2%. The segregation of the cultivars revealed two principal components, with PC1 explaining 45.9% and PC2 explaining 33.7%. The classification based on their nutritional contents showed PC1 explaining 38.9% and PC2 explaining 35.1% of the total variance. On the other hand, HCA and heatmapping evidenced the presence of three main groups, namely anthocyanins, carotenoids, and ash.
Conclusions:
The findings of this study advanced our existing knowledge on the numerous cultivars of sweet potato grown in Jamaica and validated the diversity of their nutritional profile. From these data, we can recommend that some cultivars of sweet potato are suitable for processing and could also contribute significantly to improving local human nutrition.
Aim:
Because sweet potato is an important staple food crop worldwide, particularly in developing countries, the cultivar has a great influence on the nutritional quality and storage capability of the roots. The aim of this study was to characterize and segregate the sweet potato diversity of 18 selected cultivars grown in Jamaica.
Methods:
Quality attributes were estimated by determining carotenoids, anthocyanins, dry matter, and ash, parameters used to characterize eighteen (18) different cultivars of sweet potato phenotypically. ANOVA and LSD analyses were used to analyse data. Furthermore, PCA and HCA analyses were used to compare and segregate the studied cultivars.
Results:
Results showed that four cultivars contained more than 10 μg/g fresh weight of carotenoids, and in nine cultivars, anthocyanin content was higher than 500 μg/g fresh weight. Dry matter varied from 21.96% to 46.46%, and ash content ranged from 0.09 to 1.2%. The segregation of the cultivars revealed two principal components, with PC1 explaining 45.9% and PC2 explaining 33.7%. The classification based on their nutritional contents showed PC1 explaining 38.9% and PC2 explaining 35.1% of the total variance. On the other hand, HCA and heatmapping evidenced the presence of three main groups, namely anthocyanins, carotenoids, and ash.
Conclusions:
The findings of this study advanced our existing knowledge on the numerous cultivars of sweet potato grown in Jamaica and validated the diversity of their nutritional profile. From these data, we can recommend that some cultivars of sweet potato are suitable for processing and could also contribute significantly to improving local human nutrition.
DOI: https://doi.org/10.37349/eff.2026.1010109
Aim:
This study aimed to evaluate and compare the antioxidant activity, phenolic and flavonoid content, proline, and protein levels of oak honeydew and oak honeydew-nectar honeys produced in Northwestern Greece, providing the first comparative compositional data for these honey types.
Methods:
Thirty-four honey samples (16 oak honeydew and 18 oak honeydew-nectar) were collected from the region of Western Macedonia during the 2021–2022 harvest seasons. Total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity (DPPH and FRAP assays), colour intensity (ABS450), and proline and protein contents were determined using spectrophotometric methods. Statistical analyses included independent-samples t-tests, Pearson correlation analysis, and multivariate techniques (PCA and hierarchical clustering) to assess variation and grouping patterns between honey types.
Results:
Oak honeydew honey showed higher TPC (137.52 vs. 115.69 mg GAE/100 g), antioxidant activity (DPPH: 20.26 vs. 15.24% inhibition; FRAP: 53.25 vs. 41.26 μΜ TE/100 g), and colour intensity (ABS450: 802 vs. 623.3 mAU) compared with oak honeydew-nectar honey (P < 0.05). TFC (51.67 vs. 42.22 mg RUE/100 g), proline (965.62 vs. 1,095.68 mg/kg), and protein contents (0.24 vs. 0.27 mg/g) were similar between oak honeydew and oak honeydew-nectar honey, respectively, with no significant differences (P > 0.05). Correlation analysis revealed strong positive associations among antioxidant activity, colour intensity, and flavonoid content, while protein exhibited inverse correlations with antioxidant parameters in oak honeydew honey but positive ones in oak honeydew-nectar honey. PCA showed a clear differentiation trend between the two honey types.
Conclusions:
Oak honeydew honey exhibited superior antioxidant capacity and phenolic content, reflecting a richer bioactive composition. These findings provide the first comparative insight into Greek oak honeys and highlight their practical significance for honey authentication, quality evaluation, and consumer awareness of honeydew honeys produced in Northwestern Greece.
Aim:
This study aimed to evaluate and compare the antioxidant activity, phenolic and flavonoid content, proline, and protein levels of oak honeydew and oak honeydew-nectar honeys produced in Northwestern Greece, providing the first comparative compositional data for these honey types.
Methods:
Thirty-four honey samples (16 oak honeydew and 18 oak honeydew-nectar) were collected from the region of Western Macedonia during the 2021–2022 harvest seasons. Total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity (DPPH and FRAP assays), colour intensity (ABS450), and proline and protein contents were determined using spectrophotometric methods. Statistical analyses included independent-samples t-tests, Pearson correlation analysis, and multivariate techniques (PCA and hierarchical clustering) to assess variation and grouping patterns between honey types.
Results:
Oak honeydew honey showed higher TPC (137.52 vs. 115.69 mg GAE/100 g), antioxidant activity (DPPH: 20.26 vs. 15.24% inhibition; FRAP: 53.25 vs. 41.26 μΜ TE/100 g), and colour intensity (ABS450: 802 vs. 623.3 mAU) compared with oak honeydew-nectar honey (P < 0.05). TFC (51.67 vs. 42.22 mg RUE/100 g), proline (965.62 vs. 1,095.68 mg/kg), and protein contents (0.24 vs. 0.27 mg/g) were similar between oak honeydew and oak honeydew-nectar honey, respectively, with no significant differences (P > 0.05). Correlation analysis revealed strong positive associations among antioxidant activity, colour intensity, and flavonoid content, while protein exhibited inverse correlations with antioxidant parameters in oak honeydew honey but positive ones in oak honeydew-nectar honey. PCA showed a clear differentiation trend between the two honey types.
Conclusions:
Oak honeydew honey exhibited superior antioxidant capacity and phenolic content, reflecting a richer bioactive composition. These findings provide the first comparative insight into Greek oak honeys and highlight their practical significance for honey authentication, quality evaluation, and consumer awareness of honeydew honeys produced in Northwestern Greece.
DOI: https://doi.org/10.37349/eff.2026.1010108
Gut microbiota is critical for human immunity, metabolism, and overall well-being. Dysbiosis has been associated with a variety of diseases, including metabolic syndrome, inflammatory diseases, and neurodevelopmental issues. Kefir, a traditional fermented beverage produced with dairy or non-dairy substrates and kefir grains, contains probiotics and bioactive substances that may improve gut microbial composition. Current research indicates that kefir increases beneficial taxa such as Lactobacillus spp., Bifidobacterium spp., and Akkermansia spp., whereas decreasing pro-inflammatory microbes such as Enterobacteriaceae spp. and Clostridium spp. via antimicrobial metabolite production, competitive exclusion, prebiotic exopolysaccharides, short-chain fatty acid enhancement, immune modulation, and improved gut-barrier integrity. Furthermore, traditional kefir fermented with grains has higher microbial diversity and probiotic potential than kefir fermented with starting cultures. Despite these encouraging results, interpretation is constrained by variations in kefir production, dosage, intervention duration, and microbiota analysis methods; therefore, this review aims to evaluate how kefir modulates gut microbiota composition in human and animal models.
Gut microbiota is critical for human immunity, metabolism, and overall well-being. Dysbiosis has been associated with a variety of diseases, including metabolic syndrome, inflammatory diseases, and neurodevelopmental issues. Kefir, a traditional fermented beverage produced with dairy or non-dairy substrates and kefir grains, contains probiotics and bioactive substances that may improve gut microbial composition. Current research indicates that kefir increases beneficial taxa such as Lactobacillus spp., Bifidobacterium spp., and Akkermansia spp., whereas decreasing pro-inflammatory microbes such as Enterobacteriaceae spp. and Clostridium spp. via antimicrobial metabolite production, competitive exclusion, prebiotic exopolysaccharides, short-chain fatty acid enhancement, immune modulation, and improved gut-barrier integrity. Furthermore, traditional kefir fermented with grains has higher microbial diversity and probiotic potential than kefir fermented with starting cultures. Despite these encouraging results, interpretation is constrained by variations in kefir production, dosage, intervention duration, and microbiota analysis methods; therefore, this review aims to evaluate how kefir modulates gut microbiota composition in human and animal models.
DOI: https://doi.org/10.37349/eff.2025.1010107
The ketogenic diet (KD) is increasingly recognized for its therapeutic benefits in managing metabolic disorders, including obesity, type 2 diabetes, and epilepsy. However, adherence to KD can elevate the body’s acid load through ketone body production, potentially leading to metabolic acidosis. Alkalinizing salts, such as sodium bicarbonate, potassium citrate, magnesium, and calcium, play a crucial role in maintaining acid-base balance and mitigating complications associated with this dietary regimen. Evidence from studies published between 2000 and 2024 highlights that these interventions can reduce acidosis-related complications, including bone demineralization, muscle cramps, and fatigue, while improving mineral balance and metabolic stability. These findings suggest that incorporating alkalinizing strategies may enhance the safety and effectiveness of KDs. Further research is needed to define optimal dosing, assess long-term safety, and develop practical clinical guidelines, particularly for vulnerable populations.
The ketogenic diet (KD) is increasingly recognized for its therapeutic benefits in managing metabolic disorders, including obesity, type 2 diabetes, and epilepsy. However, adherence to KD can elevate the body’s acid load through ketone body production, potentially leading to metabolic acidosis. Alkalinizing salts, such as sodium bicarbonate, potassium citrate, magnesium, and calcium, play a crucial role in maintaining acid-base balance and mitigating complications associated with this dietary regimen. Evidence from studies published between 2000 and 2024 highlights that these interventions can reduce acidosis-related complications, including bone demineralization, muscle cramps, and fatigue, while improving mineral balance and metabolic stability. These findings suggest that incorporating alkalinizing strategies may enhance the safety and effectiveness of KDs. Further research is needed to define optimal dosing, assess long-term safety, and develop practical clinical guidelines, particularly for vulnerable populations.
DOI: https://doi.org/10.37349/eff.2025.1010106
Aim:
Foodborne non-typhoidal Salmonella (NTS) infections are a major global health issue, frequently linked to animal source foods. However, there is limited data on NTS prevalence, distribution, and serotype diversity in common animal products and related food in Ghana. This study investigated the prevalence and serotype diversity of NTS in animal source foods, ready-to-eat (RTE) food, and animal fecal samples across six districts in the Greater Accra Region of Ghana.
Methods:
A total of 696 samples were randomly collected from selected markets across the districts. These included unprocessed animal products: beef (16), chicken (21), eggs (185), and raw cow milk (40). Additionally, 50 samples of RTE street foods and 36 samples of locally produced soft cheese (“wagashie”) were obtained from vendors. Fecal samples consisted of chicken droppings (70) and pig feces (138), which were purposively collected from 11 poultry farms and two pig slaughter facilities in the region. Furthermore, 140 pork samples were purposively collected from the slaughter facilities. Standard microbiological methods, including pre-enrichment, selective enrichment, and plating on selective media, were used for Salmonella species isolation, with identification confirmed by matrix-assisted laser desorption ionization time-of-flight mass spectrometry. Serotyping followed the White-Kauffman Le-Minor classification scheme.
Results:
Overall, 26 Salmonella isolates were recovered (3.7%). Prevalence was significantly higher in animal source foods (5.71%; 25/438) compared to fecal samples (0.4%; 1/208) (p = 0.0026). Salmonella contamination was highest in raw pork (13.6%), followed by “wagashie” (5.5%) and raw milk (5%). Nine distinct serotypes were identified. Among them, Salmonella Typhimurium was the most prevalent, accounting for 40.9%, followed by Salmonella Kaapstad at 13.6%. Additionally, pork samples contained seven of these serotypes.
Conclusions:
These findings highlight a potential risk posed by NTS in commonly consumed animal source foods in Greater Accra and emphasize the need for targeted interventions to control contamination, particularly in pork products.
Aim:
Foodborne non-typhoidal Salmonella (NTS) infections are a major global health issue, frequently linked to animal source foods. However, there is limited data on NTS prevalence, distribution, and serotype diversity in common animal products and related food in Ghana. This study investigated the prevalence and serotype diversity of NTS in animal source foods, ready-to-eat (RTE) food, and animal fecal samples across six districts in the Greater Accra Region of Ghana.
Methods:
A total of 696 samples were randomly collected from selected markets across the districts. These included unprocessed animal products: beef (16), chicken (21), eggs (185), and raw cow milk (40). Additionally, 50 samples of RTE street foods and 36 samples of locally produced soft cheese (“wagashie”) were obtained from vendors. Fecal samples consisted of chicken droppings (70) and pig feces (138), which were purposively collected from 11 poultry farms and two pig slaughter facilities in the region. Furthermore, 140 pork samples were purposively collected from the slaughter facilities. Standard microbiological methods, including pre-enrichment, selective enrichment, and plating on selective media, were used for Salmonella species isolation, with identification confirmed by matrix-assisted laser desorption ionization time-of-flight mass spectrometry. Serotyping followed the White-Kauffman Le-Minor classification scheme.
Results:
Overall, 26 Salmonella isolates were recovered (3.7%). Prevalence was significantly higher in animal source foods (5.71%; 25/438) compared to fecal samples (0.4%; 1/208) (p = 0.0026). Salmonella contamination was highest in raw pork (13.6%), followed by “wagashie” (5.5%) and raw milk (5%). Nine distinct serotypes were identified. Among them, Salmonella Typhimurium was the most prevalent, accounting for 40.9%, followed by Salmonella Kaapstad at 13.6%. Additionally, pork samples contained seven of these serotypes.
Conclusions:
These findings highlight a potential risk posed by NTS in commonly consumed animal source foods in Greater Accra and emphasize the need for targeted interventions to control contamination, particularly in pork products.
DOI: https://doi.org/10.37349/eff.2025.1010105
Aim:
This study investigated the impact of storage temperature over a 12-week period on the quality of dairy and non-dairy frozen desserts produced at a university micro-creamery. Standardized production methods were employed to minimize variability. The primary objective was to assess whether increasing frozen storage temperatures—a potential strategy for reducing energy consumption—would adversely affect product quality.
Methods:
Changes in ice crystal size were evaluated using scanning electron microscopy (SEM) on freeze-dried samples. A trained sensory panel assessed texture coarseness (grittiness) using a 5-point scale (1 = smoothest, 5 = grittiest). Weight loss was measured by comparing the sample mass before and after storage. Products were stored at four temperatures: –28.9°C (control), –17.8°C, –15.0°C, and –12.2°C, with evaluations conducted at 0, 4, 8, and 12 weeks. Statistical analysis was performed using a significance level of α = 0.05.
Results:
Higher storage temperatures resulted in increased ice crystal size and greater perceived grittiness. Non-dairy desserts, which contained slightly more fat, demonstrated greater resistance to ice crystal growth and texture degradation. Desserts stored at –12.2°C and –15.0°C exhibited significantly larger ice crystals and coarser textures after 8 weeks compared to those stored at –17.8°C and –28.9°C.
Conclusions:
The results indicate that storage at –15.0°C may be a feasible energy-saving option for commercial frozen dessert storage, provided the product is consumed within four weeks. However, storage at –12.2°C led to significant quality loss, suggesting that product reformulation may be necessary at this temperature. Further research should explore the role of various plant-based fats compared to milkfat in mitigating ice and fat crystal growth and preserving texture in frozen desserts.
Aim:
This study investigated the impact of storage temperature over a 12-week period on the quality of dairy and non-dairy frozen desserts produced at a university micro-creamery. Standardized production methods were employed to minimize variability. The primary objective was to assess whether increasing frozen storage temperatures—a potential strategy for reducing energy consumption—would adversely affect product quality.
Methods:
Changes in ice crystal size were evaluated using scanning electron microscopy (SEM) on freeze-dried samples. A trained sensory panel assessed texture coarseness (grittiness) using a 5-point scale (1 = smoothest, 5 = grittiest). Weight loss was measured by comparing the sample mass before and after storage. Products were stored at four temperatures: –28.9°C (control), –17.8°C, –15.0°C, and –12.2°C, with evaluations conducted at 0, 4, 8, and 12 weeks. Statistical analysis was performed using a significance level of α = 0.05.
Results:
Higher storage temperatures resulted in increased ice crystal size and greater perceived grittiness. Non-dairy desserts, which contained slightly more fat, demonstrated greater resistance to ice crystal growth and texture degradation. Desserts stored at –12.2°C and –15.0°C exhibited significantly larger ice crystals and coarser textures after 8 weeks compared to those stored at –17.8°C and –28.9°C.
Conclusions:
The results indicate that storage at –15.0°C may be a feasible energy-saving option for commercial frozen dessert storage, provided the product is consumed within four weeks. However, storage at –12.2°C led to significant quality loss, suggesting that product reformulation may be necessary at this temperature. Further research should explore the role of various plant-based fats compared to milkfat in mitigating ice and fat crystal growth and preserving texture in frozen desserts.
DOI: https://doi.org/10.37349/eff.2025.1010104
Aim:
This study examined the influence of coffee parchment (CP) particle size on growth, yield, morphology, and color quality of Pleurotus ostreatus and Pleurotus citrinopileatus, aiming to optimize the valorization of agro-industrial coffee waste through mushroom cultivation.
Methods:
Three CP particle size classes, raw CP (RCP), medium CP (MCP), and fine CP (FCP), were prepared and tested as substrates under controlled conditions. Growth traits (spawn running, primordial initiation, fruiting time), morphological parameters (pileus number, diameter, stipe length), yield indices [total yield, biological efficiency (BE), and production rate (PR)], and cap color (L*, a*, b*) were assessed. Data were analyzed using ANOVA and Duncan’s test at p < 0.05.
Results:
Particle size significantly affected all parameters. MCP and FCP accelerated colonization and primordia initiation by up to 7–8 days compared with RCP. Mushrooms cultivated in the FCP achieved the highest yields (377.2 ± 18.5 g for P. ostreatus; 355.0 ± 17.0 g for P. citrinopileatus), BE (75.2% and 72.0%), and PR (156.7% and 150.5%). Morphological traits were also improved, with larger and more abundant fruiting bodies on MCP and FCP. Color analysis indicated darker caps and a higher red hue on MCP substrates, suggesting enhanced pigment biosynthesis. Overall, P. ostreatus outperformed P. citrinopileatus, though both species responded positively to substrate refinement.
Conclusions:
CP particle size is a critical determinant of Pleurotus cultivation performance. Finer substrates improved yield, efficiency, and crop earliness, while enhancing commercial quality. These findings demonstrate the potential of physical substrate engineering to promote circular bioeconomy strategies and valorize lignocellulosic residues in coffee-producing regions.
Aim:
This study examined the influence of coffee parchment (CP) particle size on growth, yield, morphology, and color quality of Pleurotus ostreatus and Pleurotus citrinopileatus, aiming to optimize the valorization of agro-industrial coffee waste through mushroom cultivation.
Methods:
Three CP particle size classes, raw CP (RCP), medium CP (MCP), and fine CP (FCP), were prepared and tested as substrates under controlled conditions. Growth traits (spawn running, primordial initiation, fruiting time), morphological parameters (pileus number, diameter, stipe length), yield indices [total yield, biological efficiency (BE), and production rate (PR)], and cap color (L*, a*, b*) were assessed. Data were analyzed using ANOVA and Duncan’s test at p < 0.05.
Results:
Particle size significantly affected all parameters. MCP and FCP accelerated colonization and primordia initiation by up to 7–8 days compared with RCP. Mushrooms cultivated in the FCP achieved the highest yields (377.2 ± 18.5 g for P. ostreatus; 355.0 ± 17.0 g for P. citrinopileatus), BE (75.2% and 72.0%), and PR (156.7% and 150.5%). Morphological traits were also improved, with larger and more abundant fruiting bodies on MCP and FCP. Color analysis indicated darker caps and a higher red hue on MCP substrates, suggesting enhanced pigment biosynthesis. Overall, P. ostreatus outperformed P. citrinopileatus, though both species responded positively to substrate refinement.
Conclusions:
CP particle size is a critical determinant of Pleurotus cultivation performance. Finer substrates improved yield, efficiency, and crop earliness, while enhancing commercial quality. These findings demonstrate the potential of physical substrate engineering to promote circular bioeconomy strategies and valorize lignocellulosic residues in coffee-producing regions.
DOI: https://doi.org/10.37349/eff.2025.1010103
Aim:
Brosimum alicastrum Sw. (Ramón) seed is an underutilized starch source. Ramón seed starch (RSS) has been partially characterized, showing functional properties superior to corn starch. The modification of native starches is useful for obtaining desirable characteristics. HMT is a physical method that may alter the structure of starch by modifying its interaction with water. The study evaluated the effect of HMT on the chemical composition, morphological characteristics, and functional properties of RSS.
Methods:
RSS, corn, and wheat starches were isolated using a wet milling method. The starches were modified with HMT (10%, 20%, and 30% moisture). Chemical composition of flours and native starches was determined using AOAC methods. Total starch was determined by the AACC method, and amylose content was analyzed using the assay with DMSO, Concanavalin A, and amylolytic hydrolysis. Morphological characteristics were observed using scanning electron microscopy. Functional properties [solubility index (SI), water absorption capacity (WAC), and swelling power (SP)] of starches were determined using gravimetric methods.
Results:
RSS had higher mineral content (0.9%), total carbohydrates (98.5%), dietary fiber (11.2%), and lower protein content (0.2%) and total starch (82.0%) than wheat and corn starches. RSS yield was 31.2% and showed small granules (6.3 ± 1.4–11.5 ± 1.3 µm), with oval-spherical shape, and typical amylose content (24.9 ± 0.4%). No significant changes were observed in amylose-amylopectin content and morphology of granules after modification. The functional properties of RSS were significantly improved in HMT10%, reducing the peak at 80°C and increasing the SI (18.7 ± 0.8%), WAC (18.1 ± 0.2 g water/g starch), and SP (22.2 ± 0.2 g water/g starch) at 90°C, compared to native RSS, and greater than modified wheat and corn starches.
Conclusions:
RSS modified by HMT at 10% moisture gradually enhances its functional properties as temperature increases, and above that of corn and wheat starches, resulting in an attractive non-conventional starch with potential industry applications.
Aim:
Brosimum alicastrum Sw. (Ramón) seed is an underutilized starch source. Ramón seed starch (RSS) has been partially characterized, showing functional properties superior to corn starch. The modification of native starches is useful for obtaining desirable characteristics. HMT is a physical method that may alter the structure of starch by modifying its interaction with water. The study evaluated the effect of HMT on the chemical composition, morphological characteristics, and functional properties of RSS.
Methods:
RSS, corn, and wheat starches were isolated using a wet milling method. The starches were modified with HMT (10%, 20%, and 30% moisture). Chemical composition of flours and native starches was determined using AOAC methods. Total starch was determined by the AACC method, and amylose content was analyzed using the assay with DMSO, Concanavalin A, and amylolytic hydrolysis. Morphological characteristics were observed using scanning electron microscopy. Functional properties [solubility index (SI), water absorption capacity (WAC), and swelling power (SP)] of starches were determined using gravimetric methods.
Results:
RSS had higher mineral content (0.9%), total carbohydrates (98.5%), dietary fiber (11.2%), and lower protein content (0.2%) and total starch (82.0%) than wheat and corn starches. RSS yield was 31.2% and showed small granules (6.3 ± 1.4–11.5 ± 1.3 µm), with oval-spherical shape, and typical amylose content (24.9 ± 0.4%). No significant changes were observed in amylose-amylopectin content and morphology of granules after modification. The functional properties of RSS were significantly improved in HMT10%, reducing the peak at 80°C and increasing the SI (18.7 ± 0.8%), WAC (18.1 ± 0.2 g water/g starch), and SP (22.2 ± 0.2 g water/g starch) at 90°C, compared to native RSS, and greater than modified wheat and corn starches.
Conclusions:
RSS modified by HMT at 10% moisture gradually enhances its functional properties as temperature increases, and above that of corn and wheat starches, resulting in an attractive non-conventional starch with potential industry applications.
DOI: https://doi.org/10.37349/eff.2025.1010102
This article belongs to the special issue Organic and Inorganic Compounds in Foods and Plants from Latin America
Aim:
This study aimed to assess the viability of Lacticaseibacillus rhamnosus GR-1 in four yogurt formulations with or without flax, chia, and hemp seeds during multiple time points across fermentation and cold storage. Additionally, the study evaluated consumer acceptance of the seed-fortified yogurts based on ratings of appearance, flavour, texture, and overall acceptability.
Methods:
Four yogurt samples were inoculated with the probiotic strain L. rhamnosus GR-1 and fermented for up to 6 h at 38°C, followed by refrigerated storage at 4°C for up to 30 days, respectively. Microbial enumeration was performed throughout fermentation and storage to assess the viability of L. rhamnosus GR-1. 84 participants engaged in a sensory evaluation where the consumer acceptability of the yogurt samples was evaluated.
Results:
Microbial analysis showed consistent viable counts of L. rhamnosus GR-1 across all fermentation and storage time points, where the sample containing chia seeds maintained the highest levels of probiotic viability. pH significantly decreased (p < 0.05) during fermentation in all treatments, with further reductions during storage only in the flax, hemp, and chia samples. Sensory evaluation revealed that the control scored highest in appearance, flavour, texture, and overall acceptability (p < 0.001). While participants showed the highest preference for the control sample, 77% indicated they would consider purchasing probiotic yogurt.
Conclusions:
Overall, adding flax, hemp, and chia seeds supports the viability of L. rhamnosus GR-1 in probiotic yogurt. Seed mucilage may play a vital role in the growth and viability of probiotics in yogurt products. The findings from this research provide a valuable foundation for the development of more nutrient-dense and consumer-friendly probiotic yogurt products.
Aim:
This study aimed to assess the viability of Lacticaseibacillus rhamnosus GR-1 in four yogurt formulations with or without flax, chia, and hemp seeds during multiple time points across fermentation and cold storage. Additionally, the study evaluated consumer acceptance of the seed-fortified yogurts based on ratings of appearance, flavour, texture, and overall acceptability.
Methods:
Four yogurt samples were inoculated with the probiotic strain L. rhamnosus GR-1 and fermented for up to 6 h at 38°C, followed by refrigerated storage at 4°C for up to 30 days, respectively. Microbial enumeration was performed throughout fermentation and storage to assess the viability of L. rhamnosus GR-1. 84 participants engaged in a sensory evaluation where the consumer acceptability of the yogurt samples was evaluated.
Results:
Microbial analysis showed consistent viable counts of L. rhamnosus GR-1 across all fermentation and storage time points, where the sample containing chia seeds maintained the highest levels of probiotic viability. pH significantly decreased (p < 0.05) during fermentation in all treatments, with further reductions during storage only in the flax, hemp, and chia samples. Sensory evaluation revealed that the control scored highest in appearance, flavour, texture, and overall acceptability (p < 0.001). While participants showed the highest preference for the control sample, 77% indicated they would consider purchasing probiotic yogurt.
Conclusions:
Overall, adding flax, hemp, and chia seeds supports the viability of L. rhamnosus GR-1 in probiotic yogurt. Seed mucilage may play a vital role in the growth and viability of probiotics in yogurt products. The findings from this research provide a valuable foundation for the development of more nutrient-dense and consumer-friendly probiotic yogurt products.
DOI: https://doi.org/10.37349/eff.2025.1010101
Aim:
Colombia’s economy relies heavily on agriculture, with Hass avocado (Persea americana) playing a key role. This fruit consists of exocarp, mesocarp, and endocarp, with the mesocarp being the most consumed part due to its rich composition of saturated and unsaturated fatty acids (omegas), which offer valuable nutritional properties. This study analyzed the lipid composition of Hass avocado from the northern subregion of the Caldas department and evaluated the variability in lipid content across cultivation zones based on metabolite profiles.
Methods:
Lipids were extracted from avocado samples, derivatized, and analyzed using gas chromatography-mass spectrometry (GC-MS) for lipidome characterization. Statistical analyses determined fat content variability across zones, and metabolic pathways involved in lipid biosynthesis were explored.
Results:
Fat content ranged from 10.27% to 59.04%, with significant differences observed between cultivation zones (ANOVA: p = 0.0102 for Aranzazu Business 1; p = 0.03918 for Salamina Business 1). GC-MS analysis identified 143 chromatographic signals, including 60 known metabolites, with major fatty acids such as myristic, palmitic, tridecanoic, palmitoleic (omega-7), and oleic (omega-9) acids. The identified functional groups comprised 28.3% alkanes, 21.7% aldehydes, 18.3% esters (derivatives of the derivatization process), and 11.7% alcohols. The observed regional lipid variability suggests that environmental and agronomic factors modulate fatty acid biosynthesis, potentially through adjustments in pathways such as the mevalonate route.
Conclusions:
This lipidomic approximation confirms the presence of bioactive omega-7 and omega-9 fatty acids, reinforcing the nutritional significance of Hass avocado and highlighting its potential cardiovascular benefits. The demonstrated variability across cultivation zones emphasizes the influence of local environmental conditions on lipid profiles. These findings contribute to the understanding of avocado lipid metabolism and provide valuable insights for optimizing cultivation practices, improving fruit quality, and informing functional food development.
Aim:
Colombia’s economy relies heavily on agriculture, with Hass avocado (Persea americana) playing a key role. This fruit consists of exocarp, mesocarp, and endocarp, with the mesocarp being the most consumed part due to its rich composition of saturated and unsaturated fatty acids (omegas), which offer valuable nutritional properties. This study analyzed the lipid composition of Hass avocado from the northern subregion of the Caldas department and evaluated the variability in lipid content across cultivation zones based on metabolite profiles.
Methods:
Lipids were extracted from avocado samples, derivatized, and analyzed using gas chromatography-mass spectrometry (GC-MS) for lipidome characterization. Statistical analyses determined fat content variability across zones, and metabolic pathways involved in lipid biosynthesis were explored.
Results:
Fat content ranged from 10.27% to 59.04%, with significant differences observed between cultivation zones (ANOVA: p = 0.0102 for Aranzazu Business 1; p = 0.03918 for Salamina Business 1). GC-MS analysis identified 143 chromatographic signals, including 60 known metabolites, with major fatty acids such as myristic, palmitic, tridecanoic, palmitoleic (omega-7), and oleic (omega-9) acids. The identified functional groups comprised 28.3% alkanes, 21.7% aldehydes, 18.3% esters (derivatives of the derivatization process), and 11.7% alcohols. The observed regional lipid variability suggests that environmental and agronomic factors modulate fatty acid biosynthesis, potentially through adjustments in pathways such as the mevalonate route.
Conclusions:
This lipidomic approximation confirms the presence of bioactive omega-7 and omega-9 fatty acids, reinforcing the nutritional significance of Hass avocado and highlighting its potential cardiovascular benefits. The demonstrated variability across cultivation zones emphasizes the influence of local environmental conditions on lipid profiles. These findings contribute to the understanding of avocado lipid metabolism and provide valuable insights for optimizing cultivation practices, improving fruit quality, and informing functional food development.
DOI: https://doi.org/10.37349/eff.2025.1010100
The health benefits of milk have been acknowledged throughout human history, with scientific research over the past 50 years elucidating its nutritional composition and functional benefits. This article presents a contemporary analysis of modern casein chemistry, emphasizing the specialized engineering of dairy proteins for optimizing resource utilization. It explores the unique structure of casein micelles as supramolecular complexes, where ionic interactions promote electron sharing between phosphoserines and calcium phosphate nanoclusters. This review aims to synthesize recent literature on casein nanocomplexes and explore their potential in industrial applications such as drug delivery and sustainable food engineering. Casein-based bio-nanocomposites have emerged as a significant research interest in food science, offering considerable potential for a wide array of scientific applications, such as drug formulation and nutraceutical delivery. It is crucial for scientists to engage in ongoing research and development efforts to encourage sustainable progress, enhance commercial viability, improve manufacturing processes, and expand the engineering applications of casein micelles toward fostering an eco-friendly industry.
The health benefits of milk have been acknowledged throughout human history, with scientific research over the past 50 years elucidating its nutritional composition and functional benefits. This article presents a contemporary analysis of modern casein chemistry, emphasizing the specialized engineering of dairy proteins for optimizing resource utilization. It explores the unique structure of casein micelles as supramolecular complexes, where ionic interactions promote electron sharing between phosphoserines and calcium phosphate nanoclusters. This review aims to synthesize recent literature on casein nanocomplexes and explore their potential in industrial applications such as drug delivery and sustainable food engineering. Casein-based bio-nanocomposites have emerged as a significant research interest in food science, offering considerable potential for a wide array of scientific applications, such as drug formulation and nutraceutical delivery. It is crucial for scientists to engage in ongoing research and development efforts to encourage sustainable progress, enhance commercial viability, improve manufacturing processes, and expand the engineering applications of casein micelles toward fostering an eco-friendly industry.
DOI: https://doi.org/10.37349/eff.2025.101099
Aim:
Fruits from the tropical Annona genus of family Annonaceae have long been cultivated in tropical Latin America, Africa, and southeastern Asia. Asimina triloba is a temperate fruit from Annonaceae, but few comparisons between Annonaceae fruits exist. The objective was to determine how 21 days of refrigerated storage affected the carotenoids and color in ripe and overripe A. triloba. A comparison to tropical Annonaceae fruits is provided.
Methods:
Pawpaw pulp was stored refrigerated for 21 days. Total carotenoids and β-carotene were determined spectrophotometrically and by HPLC, respectively. C.I.E. L*, a*, and b* values were used to calculate hue angle, chroma, total color change (ΔE), browning index, which have been reported in A. triloba previously, and color index, whiteness index, yellowness index, the ratio of a*/b*, and percent change in L*, which are reported herein for the first time.
Results:
Overripe pulp contains 5-fold more carotenoids than ripe pulp. A significant decline in total carotenoids was observed during refrigerated storage in the overripe pulp, but not in fresh pulp. At the onset of refrigerated storage, ripe pulp was significantly less brown than overripe pulp, but became more brown during refrigerated storage. No further change in browning was observed during storage of overripe pulp.
Conclusions:
Using established conversion factors and the values generated in this study, preliminary indications are that ripe A. triloba pulp provides 4.0% (males) and 5.1% (females) of the U.S. Recommended Dietary Allowance (USRDA) of vitamin A for individuals 14 years or older, and overripe provides 3.5% and 4.6%. Carotenoids are well-characterized for Annona muricata (A. muricata), Annona reticulata (A. reticulata), and Annona squamosa (A. squamosa), but these provide less than 1% of the USRDA of vitamin A. A comparison revealed that Annonaceae fruit are nutrient-dense, provide fiber and potassium, are low in fat and protein, and have comparable calcium, iron, magnesium, potassium, and sodium levels. Understanding Annonaceae fruits nutritional value may facilitate increased economic potential.
Aim:
Fruits from the tropical Annona genus of family Annonaceae have long been cultivated in tropical Latin America, Africa, and southeastern Asia. Asimina triloba is a temperate fruit from Annonaceae, but few comparisons between Annonaceae fruits exist. The objective was to determine how 21 days of refrigerated storage affected the carotenoids and color in ripe and overripe A. triloba. A comparison to tropical Annonaceae fruits is provided.
Methods:
Pawpaw pulp was stored refrigerated for 21 days. Total carotenoids and β-carotene were determined spectrophotometrically and by HPLC, respectively. C.I.E. L*, a*, and b* values were used to calculate hue angle, chroma, total color change (ΔE), browning index, which have been reported in A. triloba previously, and color index, whiteness index, yellowness index, the ratio of a*/b*, and percent change in L*, which are reported herein for the first time.
Results:
Overripe pulp contains 5-fold more carotenoids than ripe pulp. A significant decline in total carotenoids was observed during refrigerated storage in the overripe pulp, but not in fresh pulp. At the onset of refrigerated storage, ripe pulp was significantly less brown than overripe pulp, but became more brown during refrigerated storage. No further change in browning was observed during storage of overripe pulp.
Conclusions:
Using established conversion factors and the values generated in this study, preliminary indications are that ripe A. triloba pulp provides 4.0% (males) and 5.1% (females) of the U.S. Recommended Dietary Allowance (USRDA) of vitamin A for individuals 14 years or older, and overripe provides 3.5% and 4.6%. Carotenoids are well-characterized for Annona muricata (A. muricata), Annona reticulata (A. reticulata), and Annona squamosa (A. squamosa), but these provide less than 1% of the USRDA of vitamin A. A comparison revealed that Annonaceae fruit are nutrient-dense, provide fiber and potassium, are low in fat and protein, and have comparable calcium, iron, magnesium, potassium, and sodium levels. Understanding Annonaceae fruits nutritional value may facilitate increased economic potential.
DOI: https://doi.org/10.37349/eff.2025.101098
The contamination of food by toxic chemical compounds is a significant global concern that threatens food safety and public health. These compounds originate from diverse sources, including naturally occurring toxins such as mycotoxins and plant alkaloids, environmental pollutants including heavy metals and persistent organic pollutants, substances formed during food processing and packaging such as acrylamide and bisphenol A, and newly emerging contaminants such as microplastics and nanoplastics. This review presents a comprehensive classification of toxic compounds in the food system, detailing their sources, persistence, and behavior within the environment. The objective of this study is to explore the toxicity, toxicokinetics, and toxicodynamics of foodborne contaminants by examining their absorption, distribution, metabolism, excretion, and mechanisms of biotransformation. The review also discusses how these toxicants interact with cellular and molecular targets, leading to adverse effects on various organs and biological systems. Furthermore, the manuscript highlights both conventional detection methods such as immunoassays, chromatographic and spectroscopic techniques, biochemical and microbiological assay, and recent innovations, including nanotechnology-based biosensors and computational tools driven by artificial intelligence. A novel contribution of this review is the inclusion of standardized chemical identifiers such as systematic names by the International Union of Pure and Applied Chemistry, the International Chemical Identifier, the Simplified Molecular Input Line Entry Specification, and the Chemical Abstracts Service Registry Number used in food-risk component databases. Additionally, the application of the One Health approach offers an integrated perspective on human, animal, and environmental health. This review identifies research gaps and promotes enhanced monitoring, regulation, and management strategies to ensure sustainable food safety.
The contamination of food by toxic chemical compounds is a significant global concern that threatens food safety and public health. These compounds originate from diverse sources, including naturally occurring toxins such as mycotoxins and plant alkaloids, environmental pollutants including heavy metals and persistent organic pollutants, substances formed during food processing and packaging such as acrylamide and bisphenol A, and newly emerging contaminants such as microplastics and nanoplastics. This review presents a comprehensive classification of toxic compounds in the food system, detailing their sources, persistence, and behavior within the environment. The objective of this study is to explore the toxicity, toxicokinetics, and toxicodynamics of foodborne contaminants by examining their absorption, distribution, metabolism, excretion, and mechanisms of biotransformation. The review also discusses how these toxicants interact with cellular and molecular targets, leading to adverse effects on various organs and biological systems. Furthermore, the manuscript highlights both conventional detection methods such as immunoassays, chromatographic and spectroscopic techniques, biochemical and microbiological assay, and recent innovations, including nanotechnology-based biosensors and computational tools driven by artificial intelligence. A novel contribution of this review is the inclusion of standardized chemical identifiers such as systematic names by the International Union of Pure and Applied Chemistry, the International Chemical Identifier, the Simplified Molecular Input Line Entry Specification, and the Chemical Abstracts Service Registry Number used in food-risk component databases. Additionally, the application of the One Health approach offers an integrated perspective on human, animal, and environmental health. This review identifies research gaps and promotes enhanced monitoring, regulation, and management strategies to ensure sustainable food safety.
DOI: https://doi.org/10.37349/eff.2025.101097
Aim:
Underexploited local plant resources, such as tiger nuts, have significant nutritional potential. Tiger nuts can be used to produce a plant-based yoghurt that would enable people suffering from lactose intolerance to enjoy its benefits. This study aimed to evaluate the sensory acceptability, physicochemical, and nutritional properties of a yoghurt-like product made with tiger nuts pretreated by various methods (soaking, drying, roasting, boiling, and germination).
Methods:
Six types of vegetable yoghurt were produced from the milk obtained after different pretreatment methods (soaking, germination, roasting, drying, and boiling) of tiger nuts. A control sample was made of untreated tiger nuts. Nutritional analyses were carried out using conventional methods. Quantifying bioactive and antinutrient compounds was conducted via spectrophotometry and titration methods. Physicochemical analysis of samples was also carried out. A consumer preference test was conducted using an untrained panel.
Results:
Yoghurt samples made with tiger nuts, pretreated through roasting, showed the best sensory characteristics and overall acceptability. Drying of tiger nuts resulted in a significantly higher energy value, as did the protein content (5.46%) in the germinated yoghurt and the fibre content (2.80%) in the boiled yoghurt. Syneresis and water holding capacity decrease slightly during all the pretreatment methods applied. With regards to bioactive compounds, phenolic compounds [393.39 mg GAE (gallic acid equivalent)/100 g DM (dry matter)] were more abundant in the yoghurt whose seeds were boiled, while the content of alkaloids [1,178.08 mg QE (quinine equivalent)/100 g DM] was higher in the products made with roasted tiger nuts. Roasting and germination were respectively the most effective pretreatment methods for the reduction of the amount of phytate and saponin.
Conclusions:
Production of yoghurt with roasted tiger nuts appears to be the best option in terms of its sensory attributes and its nutritional properties. Its consumption will contribute significantly to improving the nutrient and bioactive compounds intake for those suffering from lactose intolerance.
Aim:
Underexploited local plant resources, such as tiger nuts, have significant nutritional potential. Tiger nuts can be used to produce a plant-based yoghurt that would enable people suffering from lactose intolerance to enjoy its benefits. This study aimed to evaluate the sensory acceptability, physicochemical, and nutritional properties of a yoghurt-like product made with tiger nuts pretreated by various methods (soaking, drying, roasting, boiling, and germination).
Methods:
Six types of vegetable yoghurt were produced from the milk obtained after different pretreatment methods (soaking, germination, roasting, drying, and boiling) of tiger nuts. A control sample was made of untreated tiger nuts. Nutritional analyses were carried out using conventional methods. Quantifying bioactive and antinutrient compounds was conducted via spectrophotometry and titration methods. Physicochemical analysis of samples was also carried out. A consumer preference test was conducted using an untrained panel.
Results:
Yoghurt samples made with tiger nuts, pretreated through roasting, showed the best sensory characteristics and overall acceptability. Drying of tiger nuts resulted in a significantly higher energy value, as did the protein content (5.46%) in the germinated yoghurt and the fibre content (2.80%) in the boiled yoghurt. Syneresis and water holding capacity decrease slightly during all the pretreatment methods applied. With regards to bioactive compounds, phenolic compounds [393.39 mg GAE (gallic acid equivalent)/100 g DM (dry matter)] were more abundant in the yoghurt whose seeds were boiled, while the content of alkaloids [1,178.08 mg QE (quinine equivalent)/100 g DM] was higher in the products made with roasted tiger nuts. Roasting and germination were respectively the most effective pretreatment methods for the reduction of the amount of phytate and saponin.
Conclusions:
Production of yoghurt with roasted tiger nuts appears to be the best option in terms of its sensory attributes and its nutritional properties. Its consumption will contribute significantly to improving the nutrient and bioactive compounds intake for those suffering from lactose intolerance.
DOI: https://doi.org/10.37349/eff.2025.101096
Aim:
This study examined the combined effects of pretreatment methods (blanching, citric acid, and ascorbic acid) and oven drying on the chemical composition and sensory quality of fried yam (Dioscorea rotundata) chips, aimed at optimizing processing conditions for improved product quality.
Methods:
Fresh yam slices were subjected to three pretreatment conditions: blanching (4 min at 100°C), a 5% citric acid solution, and a 1% ascorbic acid solution, compared to the untreated samples (control). All samples underwent convective drying at 80°C with an air velocity of 2.0 m/s. The proximate composition and mineral content of the dried samples were evaluated using official methods of food analysis and atomic absorption spectroscopy, respectively, while the color parameters and sensory evaluations of the fried yam chips were conducted using a colorimeter and a nine-point hedonic scale.
Results:
Both pretreatment and drying significantly (p < 0.05) influenced mineral content in the dried yam chips. In comparison to the control, all proximate constituents decreased after drying, except for carbohydrates, which increased in the dried pre-treated samples. The fried samples of yam chips that had been blanched for 4 min received higher acceptability scores for taste, color, crispiness, and overall acceptability on the sensory scale, compared to samples pre-treated with 1% ascorbic acid and 5% citric acid. However, the acid pre-treated samples demonstrated the least browning effect in the fried products.
Conclusions:
The processes of pretreatment and drying significantly modified both the mineral and proximate composition of the yam chips, increasing carbohydrates while other components decreased post-processing. Blanched samples exhibited superior sensory acceptability across all attributes, while the acid pretreatments effectively reduced browning in the final fried products.
Aim:
This study examined the combined effects of pretreatment methods (blanching, citric acid, and ascorbic acid) and oven drying on the chemical composition and sensory quality of fried yam (Dioscorea rotundata) chips, aimed at optimizing processing conditions for improved product quality.
Methods:
Fresh yam slices were subjected to three pretreatment conditions: blanching (4 min at 100°C), a 5% citric acid solution, and a 1% ascorbic acid solution, compared to the untreated samples (control). All samples underwent convective drying at 80°C with an air velocity of 2.0 m/s. The proximate composition and mineral content of the dried samples were evaluated using official methods of food analysis and atomic absorption spectroscopy, respectively, while the color parameters and sensory evaluations of the fried yam chips were conducted using a colorimeter and a nine-point hedonic scale.
Results:
Both pretreatment and drying significantly (p < 0.05) influenced mineral content in the dried yam chips. In comparison to the control, all proximate constituents decreased after drying, except for carbohydrates, which increased in the dried pre-treated samples. The fried samples of yam chips that had been blanched for 4 min received higher acceptability scores for taste, color, crispiness, and overall acceptability on the sensory scale, compared to samples pre-treated with 1% ascorbic acid and 5% citric acid. However, the acid pre-treated samples demonstrated the least browning effect in the fried products.
Conclusions:
The processes of pretreatment and drying significantly modified both the mineral and proximate composition of the yam chips, increasing carbohydrates while other components decreased post-processing. Blanched samples exhibited superior sensory acceptability across all attributes, while the acid pretreatments effectively reduced browning in the final fried products.
DOI: https://doi.org/10.37349/eff.2025.101095
This article belongs to the special issue The food (r)evolution towards food quality/security and human nutrition
Aim:
This study examined the knowledge and consumption patterns of fermented foods among undergraduate students, comparing those enrolled in Food and Nutrition programs with students from other academic disciplines.
Methods:
A cross-sectional survey of 328 Canadian university students gathered demographic data and assessed familiarity, understanding, and intake of fermented food products.
Results:
While 78% of students reported familiarity with fermented foods, only 23% could accurately define fermentation. Students in Food and Nutrition programs demonstrated stronger knowledge, correctly answering 67% of related questions versus 62% in other disciplines (p = 0.07; 90% CI). Consumption rates were high overall, with 96% of participants reporting they consumed fermented foods. Significant differences were found between groups in specific categories: fermented fruits and vegetables (p = 0.02), soybeans (p = 0.002), grains (p = 0.02), and meat products (p = 0.017). Regarding frequency, 36% of students consumed a variety of fermented foods weekly, while 30% reported monthly consumption.
Conclusions:
Cultural background, taste preference, and educational focus also appear to influence dietary behaviors. Enrollment in a Food and Nutrition program was linked to both higher knowledge and increased intake. To the best of our knowledge, this is the first Canadian study to explore differences in fermented food knowledge and consumption across academic disciplines. These results support the potential of education-based strategies to promote healthier dietary patterns and warrant further research across more diverse populations.
Aim:
This study examined the knowledge and consumption patterns of fermented foods among undergraduate students, comparing those enrolled in Food and Nutrition programs with students from other academic disciplines.
Methods:
A cross-sectional survey of 328 Canadian university students gathered demographic data and assessed familiarity, understanding, and intake of fermented food products.
Results:
While 78% of students reported familiarity with fermented foods, only 23% could accurately define fermentation. Students in Food and Nutrition programs demonstrated stronger knowledge, correctly answering 67% of related questions versus 62% in other disciplines (p = 0.07; 90% CI). Consumption rates were high overall, with 96% of participants reporting they consumed fermented foods. Significant differences were found between groups in specific categories: fermented fruits and vegetables (p = 0.02), soybeans (p = 0.002), grains (p = 0.02), and meat products (p = 0.017). Regarding frequency, 36% of students consumed a variety of fermented foods weekly, while 30% reported monthly consumption.
Conclusions:
Cultural background, taste preference, and educational focus also appear to influence dietary behaviors. Enrollment in a Food and Nutrition program was linked to both higher knowledge and increased intake. To the best of our knowledge, this is the first Canadian study to explore differences in fermented food knowledge and consumption across academic disciplines. These results support the potential of education-based strategies to promote healthier dietary patterns and warrant further research across more diverse populations.
DOI: https://doi.org/10.37349/eff.2025.101093
Heavy metal contamination of food is a critical global health issue due to its toxic, bioaccumulative, and often carcinogenic effects. This study presents a comprehensive bibliometric analysis of research published between 2000 and 2024 on health risk assessments associated with heavy metal exposure through the consumption of cereal products. Data were extracted from the Web of Science database and analyzed using VOSviewer software to visualize trends in terms of authors, institutional and international collaboration, and areas of thematic interest. The findings reveal a growing scientific interest in this field, with a peak in publication volume in 2020. China emerged as the main contributor, accounting for almost half of all publications, followed by Iran, Spain, and Brazil. The Chinese Academy of Sciences and Shahid Beheshti University of Medical Sciences were among the most active institutions. Journals such as Environmental Science and Pollution Research and Science of the Total Environment were identified as key publication platforms. The collaborative analysis highlights China and the USA as major centres of international collaboration, with peripheral but active contributions from countries such as England, Bangladesh, and Malaysia. Most studies focused on exposure pathways and assessed both carcinogenic and non-carcinogenic health risks, frequently reporting values above safe thresholds. These findings highlight the urgent need for national long-term monitoring programmes and the development of country-specific strategies to reduce exposure to heavy metals in food, thereby enhancing public health protection and regulatory compliance.
Heavy metal contamination of food is a critical global health issue due to its toxic, bioaccumulative, and often carcinogenic effects. This study presents a comprehensive bibliometric analysis of research published between 2000 and 2024 on health risk assessments associated with heavy metal exposure through the consumption of cereal products. Data were extracted from the Web of Science database and analyzed using VOSviewer software to visualize trends in terms of authors, institutional and international collaboration, and areas of thematic interest. The findings reveal a growing scientific interest in this field, with a peak in publication volume in 2020. China emerged as the main contributor, accounting for almost half of all publications, followed by Iran, Spain, and Brazil. The Chinese Academy of Sciences and Shahid Beheshti University of Medical Sciences were among the most active institutions. Journals such as Environmental Science and Pollution Research and Science of the Total Environment were identified as key publication platforms. The collaborative analysis highlights China and the USA as major centres of international collaboration, with peripheral but active contributions from countries such as England, Bangladesh, and Malaysia. Most studies focused on exposure pathways and assessed both carcinogenic and non-carcinogenic health risks, frequently reporting values above safe thresholds. These findings highlight the urgent need for national long-term monitoring programmes and the development of country-specific strategies to reduce exposure to heavy metals in food, thereby enhancing public health protection and regulatory compliance.
DOI: https://doi.org/10.37349/eff.2025.101094
This article belongs to the special issue Food Contaminants: Analysis, Occurrence and Risk Assessment
Aim:
Soya (Glycine max L.) is a legume rich in nutrients (proteins, lipids, carbohydrates, and minerals) but also in anti-nutrients such as oxalate, which hampers the bioavailability of nutrients. The various processes used to treat it reduce the anti-nutrient content while affecting the protein content to a greater or lesser extent. This study aimed to evaluate the impact of a soaking period followed by cooking on the reduction of oxalates and enhancement of protein availability in soya flour.
Methods:
To achieve this, the response surface methodology with the centred composite design was used to reduce the oxalate content and increase the protein content of cooked soya flour. The factors chosen were soaking time (5–24 h), cooking time (15–50 min), and cooking temperature (70–100°C). The soya flours obtained were characterised for protein and oxalate content using standard methods. The optimal samples were also characterised.
Results:
The results obtained showed that cooking and soaking times, followed by the quadratic effect of soaking time, significantly (p < 0.05) increase the protein content and decrease the oxalate content. In terms of optimal conditions, a soaking time of 25.44 h, a cooking temperature of 101.05°C, and a cooking time of 61.93 min reduced the oxalate content by 87.43% and also increased the protein content from 35.98 g/100 g DM to 49.16 g/100 g DM. Optimal conditions of the different treatments also increase lipids, reducing sugar, and the main minerals like Ca, P, Mg, and Fe.
Conclusions:
The application of such conditions would help to combat protein deficiencies.
Aim:
Soya (Glycine max L.) is a legume rich in nutrients (proteins, lipids, carbohydrates, and minerals) but also in anti-nutrients such as oxalate, which hampers the bioavailability of nutrients. The various processes used to treat it reduce the anti-nutrient content while affecting the protein content to a greater or lesser extent. This study aimed to evaluate the impact of a soaking period followed by cooking on the reduction of oxalates and enhancement of protein availability in soya flour.
Methods:
To achieve this, the response surface methodology with the centred composite design was used to reduce the oxalate content and increase the protein content of cooked soya flour. The factors chosen were soaking time (5–24 h), cooking time (15–50 min), and cooking temperature (70–100°C). The soya flours obtained were characterised for protein and oxalate content using standard methods. The optimal samples were also characterised.
Results:
The results obtained showed that cooking and soaking times, followed by the quadratic effect of soaking time, significantly (p < 0.05) increase the protein content and decrease the oxalate content. In terms of optimal conditions, a soaking time of 25.44 h, a cooking temperature of 101.05°C, and a cooking time of 61.93 min reduced the oxalate content by 87.43% and also increased the protein content from 35.98 g/100 g DM to 49.16 g/100 g DM. Optimal conditions of the different treatments also increase lipids, reducing sugar, and the main minerals like Ca, P, Mg, and Fe.
Conclusions:
The application of such conditions would help to combat protein deficiencies.
DOI: https://doi.org/10.37349/eff.2025.101091
