Previous
Aim:
This study evaluated the comparative effects of commonly consumed artificial and natural sweeteners on cognitive function, neurotransmitter-related enzyme activities, and oxidative stress status in the brains of Wistar rats to elucidate their potential neurotoxic or neuroprotective properties under sub-chronic dietary exposure.
Methods:
Seventy-two male Wistar rats were randomly assigned to twelve groups and fed composite biscuits formulated with sucrose (15% and 30%), aspartame (3.5% and 7.0%), date sugar (10% and 20%), erythritol (15% and 30%), or stevia (2.5% and 5.0%) for 21 days. Control groups received either a basal diet or plain wheat biscuits. Spatial working memory was assessed using the Y-Maze spontaneous alternation test. Hippocampal tissue was harvested to determine monoamine oxidase (MAO), acetylcholinesterase (AChE), and butyrylcholinesterase (BChE) activities, lipid peroxidation (TBARS, thiobarbituric acid-reactive substances), reactive oxygen species (ROS) production, and antioxidant enzyme activities (superoxide dismutase, catalase, glutathione-S-transferase (GST), and glutathione peroxidase).
Results:
Sucrose (15% and 30%) and aspartame (3.5% and 7.0%) significantly reduced spontaneous alternation performance, indicating impaired working memory. Both sucrose and aspartame dosages markedly elevated MAO, AChE, and BChE activities, increased TBARS and ROS levels, and suppressed antioxidant enzyme activities in the hippocampus. In contrast, diets containing date sugar and erythritol preserved cognitive performance and maintained neurochemical and redox homeostasis. Notably, stevia (5.0%) significantly reduced MAO and AChE activities, attenuated oxidative stress markers, and enhanced endogenous antioxidant defenses.
Conclusions:
Sub-chronic consumption of sucrose and aspartame induces hippocampal neurotransmitter dysregulation and oxidative stress, contributing to cognitive impairment, whereas natural sweeteners, particularly stevia and date sugar, exhibit neuroprotective effects. These findings support the preferential use of natural sweeteners as safer dietary alternatives for maintaining cognitive and neurochemical health.
Aim:
This study evaluated the comparative effects of commonly consumed artificial and natural sweeteners on cognitive function, neurotransmitter-related enzyme activities, and oxidative stress status in the brains of Wistar rats to elucidate their potential neurotoxic or neuroprotective properties under sub-chronic dietary exposure.
Methods:
Seventy-two male Wistar rats were randomly assigned to twelve groups and fed composite biscuits formulated with sucrose (15% and 30%), aspartame (3.5% and 7.0%), date sugar (10% and 20%), erythritol (15% and 30%), or stevia (2.5% and 5.0%) for 21 days. Control groups received either a basal diet or plain wheat biscuits. Spatial working memory was assessed using the Y-Maze spontaneous alternation test. Hippocampal tissue was harvested to determine monoamine oxidase (MAO), acetylcholinesterase (AChE), and butyrylcholinesterase (BChE) activities, lipid peroxidation (TBARS, thiobarbituric acid-reactive substances), reactive oxygen species (ROS) production, and antioxidant enzyme activities (superoxide dismutase, catalase, glutathione-S-transferase (GST), and glutathione peroxidase).
Results:
Sucrose (15% and 30%) and aspartame (3.5% and 7.0%) significantly reduced spontaneous alternation performance, indicating impaired working memory. Both sucrose and aspartame dosages markedly elevated MAO, AChE, and BChE activities, increased TBARS and ROS levels, and suppressed antioxidant enzyme activities in the hippocampus. In contrast, diets containing date sugar and erythritol preserved cognitive performance and maintained neurochemical and redox homeostasis. Notably, stevia (5.0%) significantly reduced MAO and AChE activities, attenuated oxidative stress markers, and enhanced endogenous antioxidant defenses.
Conclusions:
Sub-chronic consumption of sucrose and aspartame induces hippocampal neurotransmitter dysregulation and oxidative stress, contributing to cognitive impairment, whereas natural sweeteners, particularly stevia and date sugar, exhibit neuroprotective effects. These findings support the preferential use of natural sweeteners as safer dietary alternatives for maintaining cognitive and neurochemical health.
DOI: https://doi.org/10.37349/eff.2026.1010132
This article belongs to the special issue Neuroprotective Potential of Natural Products from Foods
Aim:
Enteral nutrition (EN) improves patient health. However, the use of fresh produce may increase the risk of parasitic contamination. Recovery of parasites from enteral formulations is challenging and no studies have yet addressed this issue. The primary goal of this study was to standardize methodologies for detecting helminth eggs in different enteral formulations prepared with fresh produce, aiming to establish a reproducible protocol for food safety assessments.
Methods:
Two homemade enteral preparations (HEP) with mixed raw fresh fruits or vegetables were produced and artificially contaminated with two doses of Ascaris suum eggs (1 = 207 and 2 = 76 eggs). HEP 1 contained cabbage, orange juice, lettuce, watercress, and filtered water, while HEP 2 consisted of strawberries and filtered water. To estimate the egg recovery rate, four protocols per preparation/dose were analyzed in triplicate (48 trials total). The following variables were evaluated: homogenization (manual or using a magnetic stirrer) and dispersion solution (1 M glycine, pH 5.5 or 0.1% Alconox®). All protocols shared the following steps: sedimentation, centrifugation, and total sediment analysis.
Results:
The highest recovery efficiency for HEP 1 was achieved with Protocol 2 (glycine + magnetic stirrer), with averages of 66% (Dose 1) and 55% (Dose 2). For HEP 2, Protocol 4 (Alconox® + magnetic stirrer) performed best, yielding 66% (Dose 1) and 52% (Dose 2). Viable eggs of Toxocara sp., and hookworm were naturally detected in HEP 1 and 2, respectively.
Conclusions:
This is the first study to standardize and measure the detection sensitivity of a methodology for detecting parasites in enteral formulations. Since most patients receiving these types of food require intensive care, strict quality control is essential, including evaluation of the parasitological quality of EN to avoid exacerbating their already compromised health.
Aim:
Enteral nutrition (EN) improves patient health. However, the use of fresh produce may increase the risk of parasitic contamination. Recovery of parasites from enteral formulations is challenging and no studies have yet addressed this issue. The primary goal of this study was to standardize methodologies for detecting helminth eggs in different enteral formulations prepared with fresh produce, aiming to establish a reproducible protocol for food safety assessments.
Methods:
Two homemade enteral preparations (HEP) with mixed raw fresh fruits or vegetables were produced and artificially contaminated with two doses of Ascaris suum eggs (1 = 207 and 2 = 76 eggs). HEP 1 contained cabbage, orange juice, lettuce, watercress, and filtered water, while HEP 2 consisted of strawberries and filtered water. To estimate the egg recovery rate, four protocols per preparation/dose were analyzed in triplicate (48 trials total). The following variables were evaluated: homogenization (manual or using a magnetic stirrer) and dispersion solution (1 M glycine, pH 5.5 or 0.1% Alconox®). All protocols shared the following steps: sedimentation, centrifugation, and total sediment analysis.
Results:
The highest recovery efficiency for HEP 1 was achieved with Protocol 2 (glycine + magnetic stirrer), with averages of 66% (Dose 1) and 55% (Dose 2). For HEP 2, Protocol 4 (Alconox® + magnetic stirrer) performed best, yielding 66% (Dose 1) and 52% (Dose 2). Viable eggs of Toxocara sp., and hookworm were naturally detected in HEP 1 and 2, respectively.
Conclusions:
This is the first study to standardize and measure the detection sensitivity of a methodology for detecting parasites in enteral formulations. Since most patients receiving these types of food require intensive care, strict quality control is essential, including evaluation of the parasitological quality of EN to avoid exacerbating their already compromised health.
DOI: https://doi.org/10.37349/eff.2026.1010133
Aim:
The common bean (Phaseolus vulgaris L.) is a vital source of protein, dietary fiber, minerals, and bioactive compounds in rural and low-income populations. The objective of this study was to evaluate the proximate composition, antinutritional factors, and cooking quality of four black bean varieties (Jamapa, Grijalva, Tacaná, and INIFAP) grown in stony soils of Southeastern Mexico.
Methods:
Moisture, crude protein, crude fat, ash, crude fiber, and total carbohydrates were determined. The antinutritional factors assessed included cyanogenic glycosides, tannins, trypsin inhibitors, and phytates. Cooking quality was evaluated via cooking time and cooked grain hardness. All determinations were made in triplicate, and statistical differences among varieties were evaluated by one-way ANOVA with Tukey’s honestly significant difference (HSD) post-hoc test (p < 0.05).
Results:
Significant differences were found between varieties (p < 0.05), with Jamapa and Grijalva standing out for their higher protein content (~27.5%) and, along INIFAP, for their low trypsin inhibitor content (~4 ITU/mg), while their phytate levels ranged between 46 and 65 mg/g. All antinutritional factors were found within acceptable ranges for human consumption. Regarding technological properties, the Tacaná variety exhibited the shortest cooking time (25.3 min) and cooked grain hardness (1.86 N), making it an attractive option for consumers and the food industry.
Conclusions:
The evaluated bean varieties showed favorable nutritional profiles, low antinutrient concentrations, and superior cooking performance, rendering them suitable for human consumption. Their successful adaptation to stony-soil conditions underscores their potential to enhance agricultural and nutritional resilience in marginal environments.
Aim:
The common bean (Phaseolus vulgaris L.) is a vital source of protein, dietary fiber, minerals, and bioactive compounds in rural and low-income populations. The objective of this study was to evaluate the proximate composition, antinutritional factors, and cooking quality of four black bean varieties (Jamapa, Grijalva, Tacaná, and INIFAP) grown in stony soils of Southeastern Mexico.
Methods:
Moisture, crude protein, crude fat, ash, crude fiber, and total carbohydrates were determined. The antinutritional factors assessed included cyanogenic glycosides, tannins, trypsin inhibitors, and phytates. Cooking quality was evaluated via cooking time and cooked grain hardness. All determinations were made in triplicate, and statistical differences among varieties were evaluated by one-way ANOVA with Tukey’s honestly significant difference (HSD) post-hoc test (p < 0.05).
Results:
Significant differences were found between varieties (p < 0.05), with Jamapa and Grijalva standing out for their higher protein content (~27.5%) and, along INIFAP, for their low trypsin inhibitor content (~4 ITU/mg), while their phytate levels ranged between 46 and 65 mg/g. All antinutritional factors were found within acceptable ranges for human consumption. Regarding technological properties, the Tacaná variety exhibited the shortest cooking time (25.3 min) and cooked grain hardness (1.86 N), making it an attractive option for consumers and the food industry.
Conclusions:
The evaluated bean varieties showed favorable nutritional profiles, low antinutrient concentrations, and superior cooking performance, rendering them suitable for human consumption. Their successful adaptation to stony-soil conditions underscores their potential to enhance agricultural and nutritional resilience in marginal environments.
DOI: https://doi.org/10.37349/eff.2026.1010131
Aim:
The rising consumption of convenience foods has increased demand for nutritionally balanced snacks such as granola bars. Traditional formulations rely on sugar as a binder, which may raise health concerns. This study investigates the use of fructo-oligosaccharides (FOS), a low-calorie prebiotic sweetener, as a substitute for glucose syrup to enhance the nutritional quality of granola bars.
Methods:
Five granola bars with different formulations were prepared by replacing sugar with FOS at varying substitution levels (0%, 25%, 50%, 75%, and 100%). The bars were evaluated for proximate composition, physicochemical properties (colour, pH, water activity, and texture), and sensory attributes.
Results:
Increasing FOS levels significantly increased moisture and fiber content, while moderately reducing sugar, fat, and energy values. Higher FOS incorporation also slightly increased pH, reduced water activity, and produced lighter and less yellow bars. Sensory evaluation indicated that all formulations were acceptable, with the 75% FOS formulation receiving the highest preference scores.
Conclusions:
The results from this study suggest that FOS syrup is an effective alternative to glucose syrup in granola bars, enhancing nutritional value without compromising sensory quality. Partial substitution (up to 75%) optimizes consumer acceptability while providing a functional, low-calorie, and fiber-enriched snack option.
Aim:
The rising consumption of convenience foods has increased demand for nutritionally balanced snacks such as granola bars. Traditional formulations rely on sugar as a binder, which may raise health concerns. This study investigates the use of fructo-oligosaccharides (FOS), a low-calorie prebiotic sweetener, as a substitute for glucose syrup to enhance the nutritional quality of granola bars.
Methods:
Five granola bars with different formulations were prepared by replacing sugar with FOS at varying substitution levels (0%, 25%, 50%, 75%, and 100%). The bars were evaluated for proximate composition, physicochemical properties (colour, pH, water activity, and texture), and sensory attributes.
Results:
Increasing FOS levels significantly increased moisture and fiber content, while moderately reducing sugar, fat, and energy values. Higher FOS incorporation also slightly increased pH, reduced water activity, and produced lighter and less yellow bars. Sensory evaluation indicated that all formulations were acceptable, with the 75% FOS formulation receiving the highest preference scores.
Conclusions:
The results from this study suggest that FOS syrup is an effective alternative to glucose syrup in granola bars, enhancing nutritional value without compromising sensory quality. Partial substitution (up to 75%) optimizes consumer acceptability while providing a functional, low-calorie, and fiber-enriched snack option.
DOI: https://doi.org/10.37349/eff.2026.1010129
Chamomile (Matricaria recutita) is an edible flowering herb widely valued for its medicinal, aromatic, and technological attributes, making it an important raw material in contemporary food applications. This review evaluates the chemical profile, bioactivity, and functional health potential of chamomile extract based on current scientific evidence. The extract contains diverse bioactive constituents, particularly flavonoids, terpenoids, and phenolic compounds, which are responsible for its strong antioxidant, antimicrobial, and anti-inflammatory properties. Owing to these characteristics and its pleasant sensory profile, chamomile extract has been incorporated into various functional foods, especially fermented and probiotic products such as herbal beverages and chamomile-enriched yogurt. Experimental findings from in vitro and in vivo studies indicate that chamomile may suppress cancer cell growth, reduce anxiety symptoms, promote gastrointestinal health, support cardiovascular function, and modulate immune responses. Beyond its therapeutic relevance, chamomile extract also serves as a natural substitute for synthetic preservatives and additives, aligning with increasing consumer demand for clean-label and plant-based ingredients. Its multifunctional properties contribute to improved food stability, safety, and shelf life while enhancing nutritional value. In addition, chamomile imparts a characteristic floral aroma, mild taste, and appealing color, which further support consumer acceptance. Collectively, chamomile extract demonstrates substantial promise as a natural functional ingredient, nutraceutical component, and bio-preservative for the development of health-oriented and technologically advanced food products, highlighting its expanding role in human nutrition and future food innovation.
Chamomile (Matricaria recutita) is an edible flowering herb widely valued for its medicinal, aromatic, and technological attributes, making it an important raw material in contemporary food applications. This review evaluates the chemical profile, bioactivity, and functional health potential of chamomile extract based on current scientific evidence. The extract contains diverse bioactive constituents, particularly flavonoids, terpenoids, and phenolic compounds, which are responsible for its strong antioxidant, antimicrobial, and anti-inflammatory properties. Owing to these characteristics and its pleasant sensory profile, chamomile extract has been incorporated into various functional foods, especially fermented and probiotic products such as herbal beverages and chamomile-enriched yogurt. Experimental findings from in vitro and in vivo studies indicate that chamomile may suppress cancer cell growth, reduce anxiety symptoms, promote gastrointestinal health, support cardiovascular function, and modulate immune responses. Beyond its therapeutic relevance, chamomile extract also serves as a natural substitute for synthetic preservatives and additives, aligning with increasing consumer demand for clean-label and plant-based ingredients. Its multifunctional properties contribute to improved food stability, safety, and shelf life while enhancing nutritional value. In addition, chamomile imparts a characteristic floral aroma, mild taste, and appealing color, which further support consumer acceptance. Collectively, chamomile extract demonstrates substantial promise as a natural functional ingredient, nutraceutical component, and bio-preservative for the development of health-oriented and technologically advanced food products, highlighting its expanding role in human nutrition and future food innovation.
DOI: https://doi.org/10.37349/eff.2026.1010130
Edible canna is the common name given to Canna indica L., also known as Canna edulis Ker Gawl. This Andean crop has been gaining attention due to some characteristics of its rhizome starch that distinguish it from those found in other roots and tubers. Canna starch is currently used in some regions of Latin America for producing traditional baked products and desserts. In Asian countries such as China and Vietnam, it is industrially produced mainly for the elaboration of starch noodles. This review summarizes the up-to-date knowledge about edible canna as a starch source for the food industry. The composition, granule morphology, and molecular structure of canna starch are described and related to the functional properties displayed as a food ingredient. The thermal and pasting properties, gel stability, digestibility, and susceptibility to acid hydrolysis are also addressed, as well as recent reports on physical and chemical modifications to expand its applications in the food industry.
Edible canna is the common name given to Canna indica L., also known as Canna edulis Ker Gawl. This Andean crop has been gaining attention due to some characteristics of its rhizome starch that distinguish it from those found in other roots and tubers. Canna starch is currently used in some regions of Latin America for producing traditional baked products and desserts. In Asian countries such as China and Vietnam, it is industrially produced mainly for the elaboration of starch noodles. This review summarizes the up-to-date knowledge about edible canna as a starch source for the food industry. The composition, granule morphology, and molecular structure of canna starch are described and related to the functional properties displayed as a food ingredient. The thermal and pasting properties, gel stability, digestibility, and susceptibility to acid hydrolysis are also addressed, as well as recent reports on physical and chemical modifications to expand its applications in the food industry.
DOI: https://doi.org/10.37349/eff.2026.1010128
Aim:
This study aimed to evaluate the potential of a lactic acid (LA) bacteria (LAB) co-culture during solid-state fermentation (SSF) of yellow peas and soybeans, with an emphasis on the production of health-promoting metabolites from legumes.
Methods:
A synergistic probiotic consortium comprising L. acidophilus, L. plantarum, and L. rhamnosus was employed for SSF across 11 different legume substrates at three legume-to-water ratios over 48 h to identify optimal fermentation conditions. Based on microbial growth outcomes, yellow peas and soybeans were selected for further SSF studies at an optimized substrate-to-water ratio (1:3). Fermentation performance was assessed by monitoring microbial growth, pH changes, production of LA, short-chain fatty acids, B-vitamins, and antimicrobial activity. Data were statistically analysed using two-way ANOVA. Structural modifications of fermented substrates and bacterial colonization were examined using scanning electron microscopy (SEM).
Results:
SSF exhibited distinct substrate-specific biochemical patterns. Yellow peas supported rapid LAB proliferation (16.04 log10 CFU/g) and pronounced acidification (pH 7.33→4.66), reflecting their high fermentable carbohydrate content. In contrast, soybean yielded higher LA production (7.28 g/L) despite lower viable counts, indicating enhanced per-cell metabolic activity. Short-chain fatty acid synthesis was also influenced by substrate composition and pH, with soybean showing maximum accumulation of acetic acid (11.73 g/L) and propionic acid (15.95 g/L). Butyric acid was detected at lower levels in both substrates. B-vitamin biosynthesis was also substrate-dependent: yellow peas produced higher levels of vitamin B2 (7.097 µg/mL) and B9 (3.69 µg/mL), whereas soybeans favoured vitamin B12 synthesis (2.187 µg/mL). Fermented extracts exhibited strong antimicrobial activity against Escherichia coli, Salmonella typhi, and Staphylococcus aureus, with inhibition zones reaching up to 28, 26, and 18.6 mm, respectively. SEM analysis revealed matrix erosion and aggregation of LAB colonization.
Conclusions:
SSF is an efficient and sustainable strategy for producing multifunctional probiotic-enriched fermented legumes with enhanced nutritional and antimicrobial properties.
Aim:
This study aimed to evaluate the potential of a lactic acid (LA) bacteria (LAB) co-culture during solid-state fermentation (SSF) of yellow peas and soybeans, with an emphasis on the production of health-promoting metabolites from legumes.
Methods:
A synergistic probiotic consortium comprising L. acidophilus, L. plantarum, and L. rhamnosus was employed for SSF across 11 different legume substrates at three legume-to-water ratios over 48 h to identify optimal fermentation conditions. Based on microbial growth outcomes, yellow peas and soybeans were selected for further SSF studies at an optimized substrate-to-water ratio (1:3). Fermentation performance was assessed by monitoring microbial growth, pH changes, production of LA, short-chain fatty acids, B-vitamins, and antimicrobial activity. Data were statistically analysed using two-way ANOVA. Structural modifications of fermented substrates and bacterial colonization were examined using scanning electron microscopy (SEM).
Results:
SSF exhibited distinct substrate-specific biochemical patterns. Yellow peas supported rapid LAB proliferation (16.04 log10 CFU/g) and pronounced acidification (pH 7.33→4.66), reflecting their high fermentable carbohydrate content. In contrast, soybean yielded higher LA production (7.28 g/L) despite lower viable counts, indicating enhanced per-cell metabolic activity. Short-chain fatty acid synthesis was also influenced by substrate composition and pH, with soybean showing maximum accumulation of acetic acid (11.73 g/L) and propionic acid (15.95 g/L). Butyric acid was detected at lower levels in both substrates. B-vitamin biosynthesis was also substrate-dependent: yellow peas produced higher levels of vitamin B2 (7.097 µg/mL) and B9 (3.69 µg/mL), whereas soybeans favoured vitamin B12 synthesis (2.187 µg/mL). Fermented extracts exhibited strong antimicrobial activity against Escherichia coli, Salmonella typhi, and Staphylococcus aureus, with inhibition zones reaching up to 28, 26, and 18.6 mm, respectively. SEM analysis revealed matrix erosion and aggregation of LAB colonization.
Conclusions:
SSF is an efficient and sustainable strategy for producing multifunctional probiotic-enriched fermented legumes with enhanced nutritional and antimicrobial properties.
DOI: https://doi.org/10.37349/eff.2026.1010126
Aim:
Organophosphorus pesticides (OPPs) have massively polluted ecosystems worldwide. Bioremediation by lactic acid bacteria (LAB) has been demonstrated to be an effective method to degrade them. This study aimed to evaluate the degradation capacity of four LAB strains on OPPs, using chlorpyrifos (CF) as the target pesticide. In addition, the interaction mechanism between CF and phosphatase enzyme was approached.
Methods:
The degradation of CF by LAB strains was assessed over 24 h, and the remaining CF, along with its degradation products, were detected by gas chromatography-mass spectrometry (GC-MS). Molecular docking analysis was performed to determine the binding affinity between CF and phosphatase and to visualize the interaction within the binding pocket.
Results:
The biodegradation of CF by L. mesenteroides, L. paramesenteroides, P. pentosaceus, and L. fermentum followed first-order kinetics, with degradation rate constants of 0.1318, 0.0279, 0.0241, and 0.0178 h–1, respectively. In accordance with the higher k value, L. mesenteroides isolated from vegetables exhibited the highest CF degradation rate (97%). Supporting this observation, CF showed significant binding affinity toward phosphatase from L. mesenteroides, with free energy values ranging from –5.79 to –5.77 kcal mol–1.
Conclusions:
A positive correlation (P < 0.05) was observed between L. mesenteroides degradation behavior, phosphatase activity, and the degradation rate constant, indicating a metabolism better adapted to OPP stress conditions. The active site of the phosphatase, containing the Gly127-Glu128-Ser129-Ser130-Gly131 motif, was identified in pocket 1, suggesting that catalysis likely occurs at this site.
Aim:
Organophosphorus pesticides (OPPs) have massively polluted ecosystems worldwide. Bioremediation by lactic acid bacteria (LAB) has been demonstrated to be an effective method to degrade them. This study aimed to evaluate the degradation capacity of four LAB strains on OPPs, using chlorpyrifos (CF) as the target pesticide. In addition, the interaction mechanism between CF and phosphatase enzyme was approached.
Methods:
The degradation of CF by LAB strains was assessed over 24 h, and the remaining CF, along with its degradation products, were detected by gas chromatography-mass spectrometry (GC-MS). Molecular docking analysis was performed to determine the binding affinity between CF and phosphatase and to visualize the interaction within the binding pocket.
Results:
The biodegradation of CF by L. mesenteroides, L. paramesenteroides, P. pentosaceus, and L. fermentum followed first-order kinetics, with degradation rate constants of 0.1318, 0.0279, 0.0241, and 0.0178 h–1, respectively. In accordance with the higher k value, L. mesenteroides isolated from vegetables exhibited the highest CF degradation rate (97%). Supporting this observation, CF showed significant binding affinity toward phosphatase from L. mesenteroides, with free energy values ranging from –5.79 to –5.77 kcal mol–1.
Conclusions:
A positive correlation (P < 0.05) was observed between L. mesenteroides degradation behavior, phosphatase activity, and the degradation rate constant, indicating a metabolism better adapted to OPP stress conditions. The active site of the phosphatase, containing the Gly127-Glu128-Ser129-Ser130-Gly131 motif, was identified in pocket 1, suggesting that catalysis likely occurs at this site.
DOI: https://doi.org/10.37349/eff.2026.1010127
This article belongs to the special issue Organic and Inorganic Compounds in Foods and Plants from Latin America
Aim:
To establish a quantified, practical shelf-life extension protocol for boneless chicken claw (a high-collagen poultry snack for which preservation data are scarce) by combining ozone-water sterilisation with a compound preservative system and predicting shelf life through accelerated shelf-life testing (ASLT).
Methods:
Initial ozone-water treatment: 4 mg L–1, 15 min to reduce indigenous microflora. Preservative optimisation: single-factor and orthogonal experiments against a defined mixed spoilage consortium. Kinetic measurements: quality changes monitored at 27°C and 37°C. Shelf-life extrapolation: ASLT-Q10 models used to predict shelf life at 4°C, 25°C, and 30°C.
Results:
Ozone alone achieved 87.63% reduction in initial microbial counts and significantly delayed the total volatile basic nitrogen (TVB-N) accumulation and sensory deterioration. Optimum preservative blend (0.20 g kg–1 sodium dehydroacetate, 0.60 g kg–1 sodium diacetate, 0.03 g kg–1 sodium nitrite) inhibited the spoilage cocktail by 99.72% (p < 0.05). ASLT-derived shelf lives: 36 d at 27°C and 24 d at 37°C; Q10 extrapolation gave 91 d at 4°C, 39 d at 25°C, and 31 d at 30°C.
Conclusions:
The combined ozone-compound preservative strategy effectively controls spoilage flora and quality deterioration in boneless chicken claw, providing a practical and quantified shelf-life extension tool for the high-collagen poultry-snack sector.
Aim:
To establish a quantified, practical shelf-life extension protocol for boneless chicken claw (a high-collagen poultry snack for which preservation data are scarce) by combining ozone-water sterilisation with a compound preservative system and predicting shelf life through accelerated shelf-life testing (ASLT).
Methods:
Initial ozone-water treatment: 4 mg L–1, 15 min to reduce indigenous microflora. Preservative optimisation: single-factor and orthogonal experiments against a defined mixed spoilage consortium. Kinetic measurements: quality changes monitored at 27°C and 37°C. Shelf-life extrapolation: ASLT-Q10 models used to predict shelf life at 4°C, 25°C, and 30°C.
Results:
Ozone alone achieved 87.63% reduction in initial microbial counts and significantly delayed the total volatile basic nitrogen (TVB-N) accumulation and sensory deterioration. Optimum preservative blend (0.20 g kg–1 sodium dehydroacetate, 0.60 g kg–1 sodium diacetate, 0.03 g kg–1 sodium nitrite) inhibited the spoilage cocktail by 99.72% (p < 0.05). ASLT-derived shelf lives: 36 d at 27°C and 24 d at 37°C; Q10 extrapolation gave 91 d at 4°C, 39 d at 25°C, and 31 d at 30°C.
Conclusions:
The combined ozone-compound preservative strategy effectively controls spoilage flora and quality deterioration in boneless chicken claw, providing a practical and quantified shelf-life extension tool for the high-collagen poultry-snack sector.
DOI: https://doi.org/10.37349/eff.2026.1010125
Aim:
This study aimed to analyze the non-volatile chemical components in wild Ophiocordyceps sinensis (O. sinensis) from four distinct production areas in Xizang, and its fermented mycelia, with the goal of chemically evaluating the feasibility of substituting the wild samples with their mycelial preparation, and providing references for their application in daily life.
Methods:
An untargeted metabolomics approach using ultra-performance liquid chromatography quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS) was employed for comprehensive analysis.
Results:
A total of 89 non-volatile components were identified, mainly covering short peptides, nucleotides/derivatives, glycerophospholipids, glycosides, and amino acids. Multivariate statistical analysis revealed significant regional variation in the content of key metabolites, particularly the short peptide profile. Di- and tri-peptides were confirmed as the dominant bioactive constituents and chemometric markers distinguishing geographical origins. Compared to the wild samples, the fermented mycelia exhibited a statistically significant reduction in both the diversity and relative abundance of these signature short peptides.
Conclusions:
Wild O. sinensis and its fermented mycelia both contain bioactive compounds, with the latter sometimes surpassing the wild samples in specific components. However, the fermented version doesn’t match the natural samples’ synergistic effects. The wild sample’s efficacy is heavily influenced by its environment and growth conditions. This study provides a basis for using wild O. sinensis or its mycelial products in daily diets or disease prevention.
Aim:
This study aimed to analyze the non-volatile chemical components in wild Ophiocordyceps sinensis (O. sinensis) from four distinct production areas in Xizang, and its fermented mycelia, with the goal of chemically evaluating the feasibility of substituting the wild samples with their mycelial preparation, and providing references for their application in daily life.
Methods:
An untargeted metabolomics approach using ultra-performance liquid chromatography quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS) was employed for comprehensive analysis.
Results:
A total of 89 non-volatile components were identified, mainly covering short peptides, nucleotides/derivatives, glycerophospholipids, glycosides, and amino acids. Multivariate statistical analysis revealed significant regional variation in the content of key metabolites, particularly the short peptide profile. Di- and tri-peptides were confirmed as the dominant bioactive constituents and chemometric markers distinguishing geographical origins. Compared to the wild samples, the fermented mycelia exhibited a statistically significant reduction in both the diversity and relative abundance of these signature short peptides.
Conclusions:
Wild O. sinensis and its fermented mycelia both contain bioactive compounds, with the latter sometimes surpassing the wild samples in specific components. However, the fermented version doesn’t match the natural samples’ synergistic effects. The wild sample’s efficacy is heavily influenced by its environment and growth conditions. This study provides a basis for using wild O. sinensis or its mycelial products in daily diets or disease prevention.
DOI: https://doi.org/10.37349/eff.2026.1010124
Aim:
This study aimed to develop a corn-based instant cereal enriched with chickpea and carrot using drum drying, and to evaluate the effects of formulation on nutritional composition, functional properties, colour characteristics, sensory acceptability, and short-term storage stability.
Methods:
Five formulations were prepared by varying chickpea (0–40%) and carrot (0–40%) proportions. Proximate composition, total dietary fibre (TDF), antioxidant activity (DPPH assay), colour parameters, sensory acceptability (9-point hedonic scale, n = 50), and water activity (aw) during 28 days of storage were analyzed.
Results:
Moisture content ranged from 6.32 ± 0.11% to 10.42 ± 0.20%, while protein content increased significantly from 0.63 ± 0.08% (control) to 18.66 ± 0.36% with 40% chickpea incorporation. TDF ranged from 19.81 ± 0.41% to 26.66 ± 0.71%. DPPH radical scavenging activity increased with extract concentration (10–50 mg/mL), with the 40% chickpea formulation exhibiting higher inhibition (70.61 ± 3.50%–83.14 ± 0.23%) compared to the control (64.17 ± 0.14%–82.64 ± 0.16%). Sensory overall acceptability scores (9-point hedonic scale, n = 50) ranged from 4.62 ± 2.16 to 5.92 ± 1.81, with the highest score observed in the 40% chickpea formulation. aw remained low (0.602–0.614) during 28 days of storage, indicating favourable stability.
Conclusions:
Chickpea fortification significantly enhanced protein, dietary fibre, antioxidant capacity, and sensory acceptability of corn-based instant cereal without compromising storage stability, supporting its potential as a functional food product.
Aim:
This study aimed to develop a corn-based instant cereal enriched with chickpea and carrot using drum drying, and to evaluate the effects of formulation on nutritional composition, functional properties, colour characteristics, sensory acceptability, and short-term storage stability.
Methods:
Five formulations were prepared by varying chickpea (0–40%) and carrot (0–40%) proportions. Proximate composition, total dietary fibre (TDF), antioxidant activity (DPPH assay), colour parameters, sensory acceptability (9-point hedonic scale, n = 50), and water activity (aw) during 28 days of storage were analyzed.
Results:
Moisture content ranged from 6.32 ± 0.11% to 10.42 ± 0.20%, while protein content increased significantly from 0.63 ± 0.08% (control) to 18.66 ± 0.36% with 40% chickpea incorporation. TDF ranged from 19.81 ± 0.41% to 26.66 ± 0.71%. DPPH radical scavenging activity increased with extract concentration (10–50 mg/mL), with the 40% chickpea formulation exhibiting higher inhibition (70.61 ± 3.50%–83.14 ± 0.23%) compared to the control (64.17 ± 0.14%–82.64 ± 0.16%). Sensory overall acceptability scores (9-point hedonic scale, n = 50) ranged from 4.62 ± 2.16 to 5.92 ± 1.81, with the highest score observed in the 40% chickpea formulation. aw remained low (0.602–0.614) during 28 days of storage, indicating favourable stability.
Conclusions:
Chickpea fortification significantly enhanced protein, dietary fibre, antioxidant capacity, and sensory acceptability of corn-based instant cereal without compromising storage stability, supporting its potential as a functional food product.
DOI: https://doi.org/10.37349/eff.2026.1010123
Aim:
This study aimed to compare the antioxidant and anti-inflammatory properties of Sparassis crispa (S. crispa) extracts prepared using different extraction methods and to evaluate how extraction conditions influence bioactive component profiles and biological activities.
Methods:
S. crispa was extracted using hot water (SC-HWE), high-temperature and high-pressure water (SC-HPWE), and 70% ethanol (SC-EE). Total polyphenol and flavonoid contents, β-glucan content, and antioxidant activities [2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), ferric reducing antioxidant power (FRAP), superoxide dismutase (SOD)-like activity, and catalase-related activity] were evaluated. Anti-inflammatory effects were assessed in lipopolysaccharide (LPS)-stimulated RAW 264.7 (murine macrophage cell line) macrophages by measuring cell viability, nitric oxide (NO) production, and pro-inflammatory cytokine [interleukin (IL)-1β, IL-6, and tumor necrosis factor alpha (TNF-α)] production using enzyme-linked immunosorbent assay (ELISA). Cytokine levels were expressed as a percentage of the LPS-treated control.
Results:
Extraction methods significantly affected the composition and bioactivities of S. crispa extracts. SC-EE exhibited the highest total polyphenol and flavonoid contents and showed higher DPPH radical scavenging activity and NO inhibitory effects. SC-HPWE contained the highest β-glucan content and demonstrated superior FRAP values along with notable NO inhibitory activity. All extracts reduced LPS-induced IL-1β, IL-6, and TNF-α production; IL-1β showed greater responsiveness to extract treatment, whereas TNF-α exhibited relatively modest changes. At higher concentrations, the suppressive effect on cytokine production was attenuated, indicating a modulatory rather than a strictly monotonic response. Under the present experimental conditions, quercetin showed a limited reduction in cytokine production.
Conclusions:
These results demonstrate that S. crispa extracts exhibit extraction method-dependent antioxidant and anti-inflammatory activities. The observed effects may reflect the combined contributions of phenolic compounds and β-glucan rather than a single bioactive component. S. crispa extracts may serve as promising natural materials for functional applications related to oxidative stress and inflammation regulation.
Aim:
This study aimed to compare the antioxidant and anti-inflammatory properties of Sparassis crispa (S. crispa) extracts prepared using different extraction methods and to evaluate how extraction conditions influence bioactive component profiles and biological activities.
Methods:
S. crispa was extracted using hot water (SC-HWE), high-temperature and high-pressure water (SC-HPWE), and 70% ethanol (SC-EE). Total polyphenol and flavonoid contents, β-glucan content, and antioxidant activities [2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), ferric reducing antioxidant power (FRAP), superoxide dismutase (SOD)-like activity, and catalase-related activity] were evaluated. Anti-inflammatory effects were assessed in lipopolysaccharide (LPS)-stimulated RAW 264.7 (murine macrophage cell line) macrophages by measuring cell viability, nitric oxide (NO) production, and pro-inflammatory cytokine [interleukin (IL)-1β, IL-6, and tumor necrosis factor alpha (TNF-α)] production using enzyme-linked immunosorbent assay (ELISA). Cytokine levels were expressed as a percentage of the LPS-treated control.
Results:
Extraction methods significantly affected the composition and bioactivities of S. crispa extracts. SC-EE exhibited the highest total polyphenol and flavonoid contents and showed higher DPPH radical scavenging activity and NO inhibitory effects. SC-HPWE contained the highest β-glucan content and demonstrated superior FRAP values along with notable NO inhibitory activity. All extracts reduced LPS-induced IL-1β, IL-6, and TNF-α production; IL-1β showed greater responsiveness to extract treatment, whereas TNF-α exhibited relatively modest changes. At higher concentrations, the suppressive effect on cytokine production was attenuated, indicating a modulatory rather than a strictly monotonic response. Under the present experimental conditions, quercetin showed a limited reduction in cytokine production.
Conclusions:
These results demonstrate that S. crispa extracts exhibit extraction method-dependent antioxidant and anti-inflammatory activities. The observed effects may reflect the combined contributions of phenolic compounds and β-glucan rather than a single bioactive component. S. crispa extracts may serve as promising natural materials for functional applications related to oxidative stress and inflammation regulation.
DOI: https://doi.org/10.37349/eff.2026.1010122
Aim:
Croton thorelii Gagnep. is a lesser-known plant with ethnobotanical relevance. This study investigates the essential oil extracted from its leaves for potential use in natural preservatives and functional foods. Although traditionally used in folk medicine, information on its chemical composition and biological properties remains limited.
Methods:
Essential oil was obtained by hydrodistillation using a Clevenger-type apparatus from fresh leaves collected in Central Vietnam. Chemical composition was determined by gas chromatography-mass spectrometry. Biological activities were assessed through cytotoxicity (SRB assay on SK-LU-1 and HepG2 cells), antioxidant assays (DPPH and ABTS), and anti-inflammatory testing (nitric oxide inhibition in LPS-stimulated RAW 264.7 macrophages). All tests were performed in triplicate.
Results:
A total of 59 compounds were identified, accounting for 99.5% of the oil. Major groups included sesquiterpene hydrocarbons (44.5%), oxygenated monoterpenes (41.1%), and oxygenated sesquiterpenes (9.4%). The principal components were β-selinene (22.0%), 1,8-cineole (20.7%), linalool (11.2%), and (E)-caryophyllene (9.5%). The essential oil showed strong cytotoxicity with IC50 values of 54.52 ± 1.40 µg/mL (SK-LU-1) and 48.29 ± 2.09 µg/mL (HepG2), and over 90% inhibition at 100 µg/mL. Antioxidant activity was weak, with IC50 values above 500 µg/mL in the DPPH assay and 453.85 ± 15.87 µg/mL in the ABTS assay. In macrophages, nitric oxide inhibition exceeded 61% at 100 µg/mL, though cell viability was reduced to 57.91 ± 2.98%.
Conclusions:
Essential oil from C. thorelii displays promising cytotoxic and anti-inflammatory activities for potential use in functional foods, but further studies are needed to address safety and optimize application.
Aim:
Croton thorelii Gagnep. is a lesser-known plant with ethnobotanical relevance. This study investigates the essential oil extracted from its leaves for potential use in natural preservatives and functional foods. Although traditionally used in folk medicine, information on its chemical composition and biological properties remains limited.
Methods:
Essential oil was obtained by hydrodistillation using a Clevenger-type apparatus from fresh leaves collected in Central Vietnam. Chemical composition was determined by gas chromatography-mass spectrometry. Biological activities were assessed through cytotoxicity (SRB assay on SK-LU-1 and HepG2 cells), antioxidant assays (DPPH and ABTS), and anti-inflammatory testing (nitric oxide inhibition in LPS-stimulated RAW 264.7 macrophages). All tests were performed in triplicate.
Results:
A total of 59 compounds were identified, accounting for 99.5% of the oil. Major groups included sesquiterpene hydrocarbons (44.5%), oxygenated monoterpenes (41.1%), and oxygenated sesquiterpenes (9.4%). The principal components were β-selinene (22.0%), 1,8-cineole (20.7%), linalool (11.2%), and (E)-caryophyllene (9.5%). The essential oil showed strong cytotoxicity with IC50 values of 54.52 ± 1.40 µg/mL (SK-LU-1) and 48.29 ± 2.09 µg/mL (HepG2), and over 90% inhibition at 100 µg/mL. Antioxidant activity was weak, with IC50 values above 500 µg/mL in the DPPH assay and 453.85 ± 15.87 µg/mL in the ABTS assay. In macrophages, nitric oxide inhibition exceeded 61% at 100 µg/mL, though cell viability was reduced to 57.91 ± 2.98%.
Conclusions:
Essential oil from C. thorelii displays promising cytotoxic and anti-inflammatory activities for potential use in functional foods, but further studies are needed to address safety and optimize application.
DOI: https://doi.org/10.37349/eff.2026.1010121
Across all regions, in light of climate change and other global crises, accelerating the food systems transformation necessitates numerous adjustments at all levels. Insect culturing has drawn attention for its potential economic benefits and offers one of the viable approaches to overcome the challenges of global food insecurity and the requirement for medicines. Millions of people around the world depend on insects as an alternate food source. The aim of the current work was to explore the new source of functional food for global food insecurity and applications of bioactive compounds present in insects and their product in the food and pharmaceutical industry. Farmers, producers of insect products, researchers, and policymakers can all benefit from the insights of this work. Insects are not only a source of animal and human food, but they also have nutritional properties due to the presence of high concentrations of bioactive compounds like phenolics, terpenoids, alcohols, and their derivatives. These contain natural bioactive compounds that may be used as a source of therapeutics against major diseases like cancer, Parkinson’s disease, anti-HIV, gastric ulcer, Alzheimer’s disease, as well as other acute and chronic non-communicable diseases. Insects and their products, such as honey, royal jelly, and bee venom, have become known for their healing and nutritional value. Hence, insect farming serves as a high-efficiency and low-footprint solution for global food security, acting as entomoceuticals, offering a most prominent source of bioactive compounds for advanced therapeutic applications.
Across all regions, in light of climate change and other global crises, accelerating the food systems transformation necessitates numerous adjustments at all levels. Insect culturing has drawn attention for its potential economic benefits and offers one of the viable approaches to overcome the challenges of global food insecurity and the requirement for medicines. Millions of people around the world depend on insects as an alternate food source. The aim of the current work was to explore the new source of functional food for global food insecurity and applications of bioactive compounds present in insects and their product in the food and pharmaceutical industry. Farmers, producers of insect products, researchers, and policymakers can all benefit from the insights of this work. Insects are not only a source of animal and human food, but they also have nutritional properties due to the presence of high concentrations of bioactive compounds like phenolics, terpenoids, alcohols, and their derivatives. These contain natural bioactive compounds that may be used as a source of therapeutics against major diseases like cancer, Parkinson’s disease, anti-HIV, gastric ulcer, Alzheimer’s disease, as well as other acute and chronic non-communicable diseases. Insects and their products, such as honey, royal jelly, and bee venom, have become known for their healing and nutritional value. Hence, insect farming serves as a high-efficiency and low-footprint solution for global food security, acting as entomoceuticals, offering a most prominent source of bioactive compounds for advanced therapeutic applications.
DOI: https://doi.org/10.37349/eff.2026.1010120
Aim:
Bangladesh produces a huge number of pineapples in the hilly areas with its medium-high land. The country has several pineapple jam and jelly processing industries. But after processing into jelly, the pomace is dumped here and there, which creates environmental pollution. Thus, the objective of the study was to utilize the pineapple pomace for processing into pomace balls as laddus with its better shelf life and quality studies.
Methods:
The pineapple pomaces were treated with different proportions of potassium metabisulfite (KMS) and potassium sorbate (KS). Then the prepared laddus were packed into polyethylene terephthalate (PET) boxes and kept at room temperature for further studies.
Results:
The laddus treated with preservatives had higher total soluble solids, energy value, crude fiber, crude protein, vitamin C, β-carotene, and total sugars. Both laddus showed a trend of decreasing water activity. After 60 days of storage, tests for microbes and mycotoxins showed that the treated laddus were free of both, while the control sample showed some microbial activity. The developed pomace balls (T2, T3, and T4) also had acceptable levels of preservatives, KMS, and KS, both alone and in combination (KMS + KS). The levels were 71.28 ppm, 78.01 ppm, and 110.31 ppm, respectively. T4 laddus were the best of the formulations when it was evaluated for its color, texture, and low water activity. The cost-benefit ratio was evaluated considering the inputs required and the benefits of the product.
Conclusions:
The preservative-treated laddus could be stored for more than 60 days, whereas the control laddus could only be stored for 30 days. The cost-benefit ratio for the laddus was 1:1.33. The agro-food processing industries and small-scale pineapple processors could apply this technology for producing and marketing the pomace ball with a shelf life of up to 60 days.
Aim:
Bangladesh produces a huge number of pineapples in the hilly areas with its medium-high land. The country has several pineapple jam and jelly processing industries. But after processing into jelly, the pomace is dumped here and there, which creates environmental pollution. Thus, the objective of the study was to utilize the pineapple pomace for processing into pomace balls as laddus with its better shelf life and quality studies.
Methods:
The pineapple pomaces were treated with different proportions of potassium metabisulfite (KMS) and potassium sorbate (KS). Then the prepared laddus were packed into polyethylene terephthalate (PET) boxes and kept at room temperature for further studies.
Results:
The laddus treated with preservatives had higher total soluble solids, energy value, crude fiber, crude protein, vitamin C, β-carotene, and total sugars. Both laddus showed a trend of decreasing water activity. After 60 days of storage, tests for microbes and mycotoxins showed that the treated laddus were free of both, while the control sample showed some microbial activity. The developed pomace balls (T2, T3, and T4) also had acceptable levels of preservatives, KMS, and KS, both alone and in combination (KMS + KS). The levels were 71.28 ppm, 78.01 ppm, and 110.31 ppm, respectively. T4 laddus were the best of the formulations when it was evaluated for its color, texture, and low water activity. The cost-benefit ratio was evaluated considering the inputs required and the benefits of the product.
Conclusions:
The preservative-treated laddus could be stored for more than 60 days, whereas the control laddus could only be stored for 30 days. The cost-benefit ratio for the laddus was 1:1.33. The agro-food processing industries and small-scale pineapple processors could apply this technology for producing and marketing the pomace ball with a shelf life of up to 60 days.
DOI: https://doi.org/10.37349/eff.2026.1010119
Aim:
This study aimed to assess the knowledge, attitudes, and practices (KAP) of butchers and beef handlers in Bangladesh, and to examine factors associated with their food safety knowledge.
Methods:
A two-stage stratified random sample of 160 respondents was drawn from 16 districts between January 2023 and December 2024. Data were collected using a structured KAP questionnaire. Scores were categorized into low, medium, and high knowledge groups. Descriptive statistics, chi-square (χ²) tests, and a partial proportional odds model (PPOM) were applied.
Results:
Findings showed high awareness of the importance of hygiene and willingness to adopt training (> 90%), yet actual practices were poor. Only 8.8% of butchers performed post-mortem examinations, 2.5% had chilling facilities, and < 1% reported using modern processing technology. Knowledge of GAP, GMP, HACCP, relevant regulations, and withdrawal periods was limited. In the PPOM analysis, higher profit per kilogram of beef (OR = 1.14; 95% CI: 1.04–1.25; p = 0.004) and average practice level (OR = 3.26; 95% CI: 1.02–10.45; p = 0.047) were significantly associated with higher food safety knowledge. Demographic variables were not significant predictors.
Conclusions:
The results highlight substantial gaps between attitudes and actual practices in beef handling. Targeted training, infrastructure support, and regulatory enforcement are recommended to strengthen meat safety in Bangladesh.
Aim:
This study aimed to assess the knowledge, attitudes, and practices (KAP) of butchers and beef handlers in Bangladesh, and to examine factors associated with their food safety knowledge.
Methods:
A two-stage stratified random sample of 160 respondents was drawn from 16 districts between January 2023 and December 2024. Data were collected using a structured KAP questionnaire. Scores were categorized into low, medium, and high knowledge groups. Descriptive statistics, chi-square (χ²) tests, and a partial proportional odds model (PPOM) were applied.
Results:
Findings showed high awareness of the importance of hygiene and willingness to adopt training (> 90%), yet actual practices were poor. Only 8.8% of butchers performed post-mortem examinations, 2.5% had chilling facilities, and < 1% reported using modern processing technology. Knowledge of GAP, GMP, HACCP, relevant regulations, and withdrawal periods was limited. In the PPOM analysis, higher profit per kilogram of beef (OR = 1.14; 95% CI: 1.04–1.25; p = 0.004) and average practice level (OR = 3.26; 95% CI: 1.02–10.45; p = 0.047) were significantly associated with higher food safety knowledge. Demographic variables were not significant predictors.
Conclusions:
The results highlight substantial gaps between attitudes and actual practices in beef handling. Targeted training, infrastructure support, and regulatory enforcement are recommended to strengthen meat safety in Bangladesh.
DOI: https://doi.org/10.37349/eff.2026.1010117
Betacyanins are bioactive compounds found in Caryophyllales, including red beetroots (Beta vulgaris), amaranths (Amaranthus sp.), and red dragon fruits (Hylocereus polyrhizus). Their biosynthesis requires several enzymes, including tyrosinase, 4,5-DOPA-extradiol-dioxygenase (DOD), and 5-O-glucosyl transferase (5GT). Environmentally friendly extraction techniques, such as ultrasound-assisted, microwave-assisted, supercritical fluid, and pulsed electric field extraction, improve the recovery of betacyanins from natural resources. Betacyanins have commercial value as food coloring agents, for smart food packaging, and in the nutraceutical, pharmaceutical, and cosmetic industries. Industrial application is expanding as more innovative methods are discovered. Several factors affect the absorption of betacyanins, including gastrointestinal degradation, the nature of the ingested betacyanins, and the food matrix. Betanin, the main betacyanin, is excreted through urine when given intravenously. However, orally administered betanin showed limited urinary excretion, suggesting extensive modification or digestion in the gastrointestinal tract. Biologically, betacyanins are shown to have antioxidant, anti-inflammatory, antidiabetic, hypolipidemic, gut-microbiome-modulatory, antiproliferative, and antimicrobial properties. Recent molecular docking developments showed this compound group’s potential in modulating key target enzymes and proteins.
Betacyanins are bioactive compounds found in Caryophyllales, including red beetroots (Beta vulgaris), amaranths (Amaranthus sp.), and red dragon fruits (Hylocereus polyrhizus). Their biosynthesis requires several enzymes, including tyrosinase, 4,5-DOPA-extradiol-dioxygenase (DOD), and 5-O-glucosyl transferase (5GT). Environmentally friendly extraction techniques, such as ultrasound-assisted, microwave-assisted, supercritical fluid, and pulsed electric field extraction, improve the recovery of betacyanins from natural resources. Betacyanins have commercial value as food coloring agents, for smart food packaging, and in the nutraceutical, pharmaceutical, and cosmetic industries. Industrial application is expanding as more innovative methods are discovered. Several factors affect the absorption of betacyanins, including gastrointestinal degradation, the nature of the ingested betacyanins, and the food matrix. Betanin, the main betacyanin, is excreted through urine when given intravenously. However, orally administered betanin showed limited urinary excretion, suggesting extensive modification or digestion in the gastrointestinal tract. Biologically, betacyanins are shown to have antioxidant, anti-inflammatory, antidiabetic, hypolipidemic, gut-microbiome-modulatory, antiproliferative, and antimicrobial properties. Recent molecular docking developments showed this compound group’s potential in modulating key target enzymes and proteins.
DOI: https://doi.org/10.37349/eff.2026.1010118
Pearl millet (Pennisetum glaucum) is known for its agronomic, economic, and nutritional functionalities coupled with its important position as a “Smart food” in the food ecosystem. However, among agronomic products, pearl millet is now considered an “orphan crop” due to its neglect. As a result, numerous scientific methods have been investigated to clarify the antinutritional factors that prevent the bioaccessibility of minerals in pearl millet. To meet the biological needs of consumers, this review examines the various sustainable food processing techniques employed to enhance the mineral bioaccessibility of pearl millet. Additionally, the benefits of pearl millet for health are mentioned. The application of the INFOGEST digestion model as a method for comprehending mineral bioaccessibility in vitro is presented. Some well-known millet food products are reportedly being adopted to encourage and prevent the underutilization of pearl millet. In summary, the results offer optimization strategies to reduce the bioaccessibility issues associated with pearl millet minerals for human nutrition, hidden hunger, and public health mineral deficiency interventions.
Pearl millet (Pennisetum glaucum) is known for its agronomic, economic, and nutritional functionalities coupled with its important position as a “Smart food” in the food ecosystem. However, among agronomic products, pearl millet is now considered an “orphan crop” due to its neglect. As a result, numerous scientific methods have been investigated to clarify the antinutritional factors that prevent the bioaccessibility of minerals in pearl millet. To meet the biological needs of consumers, this review examines the various sustainable food processing techniques employed to enhance the mineral bioaccessibility of pearl millet. Additionally, the benefits of pearl millet for health are mentioned. The application of the INFOGEST digestion model as a method for comprehending mineral bioaccessibility in vitro is presented. Some well-known millet food products are reportedly being adopted to encourage and prevent the underutilization of pearl millet. In summary, the results offer optimization strategies to reduce the bioaccessibility issues associated with pearl millet minerals for human nutrition, hidden hunger, and public health mineral deficiency interventions.
DOI: https://doi.org/10.37349/eff.2026.1010116
Aim:
Malabar chestnut seed from Nigeria is an underutilized seed in Africa that possesses different nutritional, functional, and medicinal characteristics. Nevertheless, there is no quality information on the antioxidant properties of the embryo, the whole seed, and the seed coat of the Pachira glabra. This research investigated the nutritional composition and antioxidant properties of the Malabar chestnut embryo (MCE), whole Malabar chestnut (WMC), and Malabar chestnut seed coat (MCSC).
Methods:
The nuts were sorted, and the seed coat was separated from the embryo. This was processed to get the WMC, MCE, and MCSC flours, and they were analyzed for proximate composition, minerals, amino acid profiles, antinutrients, and antioxidant properties.
Results:
The proximate composition (g/100 g) showed high protein and fat content, total ash (2.50–3.50), crude fiber (2.04–11.43), moisture (3.62–7.93), and carbohydrate (13.29–37.92). The results also showed higher deposition of minerals in the seed coat, with phosphorus (2.82–5.26) and potassium (2.77–4.90) being the most abundant. This indicates that the seed can be used as a supplement for these nutrients. Low lead content was recorded in all samples. The antinutritional compositions were relatively lower in the embryo compared to the seed coat and whole seed. Furthermore, the high ratio of essential amino acids to non-essential amino acids (0.63–0.87), particularly in MCE, positions the seed as a potential high-quality protein source. The antioxidant properties demonstrated a high scavenging power, with a viable level of total phenol (198.65–330.41) mg GAE/g, total flavonoid (30.74–86.49) mg QE/g, as well as ABTS (2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) and DPPH (2,2-diphenyl-1-picrylhydrazyl).
Conclusions:
The seed coat and the embryo of the Malabar chestnut showed superior nutritional composition and antioxidant properties; therefore, they can be used for medicinal purposes and as an antioxidant in the management of chronic diet-based diseases.
Aim:
Malabar chestnut seed from Nigeria is an underutilized seed in Africa that possesses different nutritional, functional, and medicinal characteristics. Nevertheless, there is no quality information on the antioxidant properties of the embryo, the whole seed, and the seed coat of the Pachira glabra. This research investigated the nutritional composition and antioxidant properties of the Malabar chestnut embryo (MCE), whole Malabar chestnut (WMC), and Malabar chestnut seed coat (MCSC).
Methods:
The nuts were sorted, and the seed coat was separated from the embryo. This was processed to get the WMC, MCE, and MCSC flours, and they were analyzed for proximate composition, minerals, amino acid profiles, antinutrients, and antioxidant properties.
Results:
The proximate composition (g/100 g) showed high protein and fat content, total ash (2.50–3.50), crude fiber (2.04–11.43), moisture (3.62–7.93), and carbohydrate (13.29–37.92). The results also showed higher deposition of minerals in the seed coat, with phosphorus (2.82–5.26) and potassium (2.77–4.90) being the most abundant. This indicates that the seed can be used as a supplement for these nutrients. Low lead content was recorded in all samples. The antinutritional compositions were relatively lower in the embryo compared to the seed coat and whole seed. Furthermore, the high ratio of essential amino acids to non-essential amino acids (0.63–0.87), particularly in MCE, positions the seed as a potential high-quality protein source. The antioxidant properties demonstrated a high scavenging power, with a viable level of total phenol (198.65–330.41) mg GAE/g, total flavonoid (30.74–86.49) mg QE/g, as well as ABTS (2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) and DPPH (2,2-diphenyl-1-picrylhydrazyl).
Conclusions:
The seed coat and the embryo of the Malabar chestnut showed superior nutritional composition and antioxidant properties; therefore, they can be used for medicinal purposes and as an antioxidant in the management of chronic diet-based diseases.
DOI: https://doi.org/10.37349/eff.2026.1010115
DOI: https://doi.org/10.37349/eff.2026.1010114
This article belongs to the special issue The food (r)evolution towards food quality/security and human nutrition
