Previous
Aim:
This study focused on evaluating the bioaccessibility and antioxidant potential of the protein and phenolic compounds present in a beverage (
Methods:
The
Results:
After SGID, protein digestibility of
Conclusions:
This product demonstrated potential as an antioxidant functional beverage, which should be further confirmed by additional in vitro and in vivo assays. It also remains pending sensory and microbiological safety evaluations to obtain a final product that is both organoleptically acceptable and safe for consumption.
Aim:
This study focused on evaluating the bioaccessibility and antioxidant potential of the protein and phenolic compounds present in a beverage (
Methods:
The
Results:
After SGID, protein digestibility of
Conclusions:
This product demonstrated potential as an antioxidant functional beverage, which should be further confirmed by additional in vitro and in vivo assays. It also remains pending sensory and microbiological safety evaluations to obtain a final product that is both organoleptically acceptable and safe for consumption.
DOI: https://doi.org/10.37349/eff.2026.1010155
This article belongs to the special issue Natural Bioactive Compounds in Functional Foods: From Foodomics Insights to Clinical Relevance
Aim:
This study aimed to develop a rice and sautéed mung bean meal using freeze-drying to preserve its safety, nutritional quality, and sensory attributes, providing a nutrient-dense meal suitable for disaster response and emergency feeding.
Methods:
White rice, mung beans, smoked herring, horseradish leaves, and seasonings were prepared, cooked, and freeze-dried. The freeze-dried product was vacuum-packed and evaluated for microbiological safety, physicochemical and proximate composition, micronutrient content (iron and vitamin A), and sensory acceptability by 50 Filipino panelists using a nine-point hedonic scale. Statistical comparisons with the traditional cooked meal were performed using paired t-tests.
Results:
The freeze-dried meal exhibited low microbial counts water activity, and moisture content, confirming its safety. Proximate analysis showed high protein (21.69 g/100 g), moderate carbohydrates (65.53 g/100 g), low fat (7.03 g/100 g), and total energy of 412.15 kcal/100 g. Micronutrient content per 117 g serving was 0.35 mg iron and 10.56 μg retinol equivalents vitamin A. Sensory evaluation revealed high acceptability for aroma, taste, and texture, while appearance and color showed minor reductions compared to the control, with statistically significant differences (p < 0.05) in some attributes.
Conclusions:
Freeze-drying effectively produced a safe, nutrient-rich, and sensorially acceptable instant rice and mung bean meal. The product demonstrates strong potential for long-shelf-life and is a convenient option for disaster response and emergency feeding, though further optimization may improve visual appeal.
Aim:
This study aimed to develop a rice and sautéed mung bean meal using freeze-drying to preserve its safety, nutritional quality, and sensory attributes, providing a nutrient-dense meal suitable for disaster response and emergency feeding.
Methods:
White rice, mung beans, smoked herring, horseradish leaves, and seasonings were prepared, cooked, and freeze-dried. The freeze-dried product was vacuum-packed and evaluated for microbiological safety, physicochemical and proximate composition, micronutrient content (iron and vitamin A), and sensory acceptability by 50 Filipino panelists using a nine-point hedonic scale. Statistical comparisons with the traditional cooked meal were performed using paired t-tests.
Results:
The freeze-dried meal exhibited low microbial counts water activity, and moisture content, confirming its safety. Proximate analysis showed high protein (21.69 g/100 g), moderate carbohydrates (65.53 g/100 g), low fat (7.03 g/100 g), and total energy of 412.15 kcal/100 g. Micronutrient content per 117 g serving was 0.35 mg iron and 10.56 μg retinol equivalents vitamin A. Sensory evaluation revealed high acceptability for aroma, taste, and texture, while appearance and color showed minor reductions compared to the control, with statistically significant differences (p < 0.05) in some attributes.
Conclusions:
Freeze-drying effectively produced a safe, nutrient-rich, and sensorially acceptable instant rice and mung bean meal. The product demonstrates strong potential for long-shelf-life and is a convenient option for disaster response and emergency feeding, though further optimization may improve visual appeal.
DOI: https://doi.org/10.37349/eff.2026.1010156
Aim:
The study investigated the nutritional, functional, antioxidant, and enzyme inhibitory properties of tigernut-wheat composite flours.
Methods:
Composite samples were prepared by substituting wheat flour with tigernut flour at 5–20%, while 100% wheat flour served as the control. Proximate, functional, antioxidant, and enzyme inhibitory analyses were carried out on the composite flours to determine the effects of tigernut substitution.
Results:
Proximate analysis revealed that tigernut addition significantly increased fiber (1.08–3.22%), ash (0.83–3.20%), and fat (2.61–7.32%) contents. While the crude protein content decreased slightly at higher substitution (13.00–6.91%), the carbohydrate content did not follow any specific pattern. Functional properties such as water absorption (73.13–85.26%) improved with tigernut incorporation, while bulk density and foaming capacity also showed positive trends. Antioxidant indices demonstrated substantial enhancement: total phenolic content (2.20–8.87 mg GAE/g) and improved radical scavenging activities. In addition, α-glucosidase inhibition rose from 27.25% in the control to 64.86% in the highest blend, while α-amylase inhibition declined, indicating potential benefits for moderating postprandial glycemia.
Conclusions:
Tigernut substitution enriched the mineral and phytochemical content of wheat flour and enhanced its functional and antioxidant properties. These findings suggest that tigernut-wheat composite flour could serve as a functional ingredient for bakery and snack formulations, offering improved nutritional quality and preliminary benefits related to glycemic modulation.
Aim:
The study investigated the nutritional, functional, antioxidant, and enzyme inhibitory properties of tigernut-wheat composite flours.
Methods:
Composite samples were prepared by substituting wheat flour with tigernut flour at 5–20%, while 100% wheat flour served as the control. Proximate, functional, antioxidant, and enzyme inhibitory analyses were carried out on the composite flours to determine the effects of tigernut substitution.
Results:
Proximate analysis revealed that tigernut addition significantly increased fiber (1.08–3.22%), ash (0.83–3.20%), and fat (2.61–7.32%) contents. While the crude protein content decreased slightly at higher substitution (13.00–6.91%), the carbohydrate content did not follow any specific pattern. Functional properties such as water absorption (73.13–85.26%) improved with tigernut incorporation, while bulk density and foaming capacity also showed positive trends. Antioxidant indices demonstrated substantial enhancement: total phenolic content (2.20–8.87 mg GAE/g) and improved radical scavenging activities. In addition, α-glucosidase inhibition rose from 27.25% in the control to 64.86% in the highest blend, while α-amylase inhibition declined, indicating potential benefits for moderating postprandial glycemia.
Conclusions:
Tigernut substitution enriched the mineral and phytochemical content of wheat flour and enhanced its functional and antioxidant properties. These findings suggest that tigernut-wheat composite flour could serve as a functional ingredient for bakery and snack formulations, offering improved nutritional quality and preliminary benefits related to glycemic modulation.
DOI: https://doi.org/10.37349/eff.2026.1010153
Aim:
To explore the potential contribution of ω-3 fatty acids and fiber from traditionally cooked adult chapulines (Sphenarium purpurascens) to the diet of consumers in the Sierra Sur region of Oaxaca.
Methods:
Exploratory study in two phases. In the first stage, preliminary interviews were conducted with retailers of the edible insect S. purpurascens at the traveling market in the city of Miahuatlán de Porfirio Díaz, Oaxaca. Proximate analyses were also performed in triplicate and fatty acid profiles were determined by gas chromatography on samples of cooked adult S. purpurascens fed on alfalfa and corn (Mesoamerican polyculture), collected at the same market. The information was analyzed using descriptive statistics, confidence interval comparisons, and Welch’s t-test. The second phase consisted of a survey (n = 144) to estimate the average intake (g/day) and frequency of consumption of S. purpurascens by its buyers in the aforementioned market. The information was analyzed using descriptive statistics and the Kruskal-Wallis test.
Results:
Alfalfa-fed S. purpurascens had 6.4 times more fiber (57.80% vs. 8.96%) than their corn-fed counterpart (p < 0.001), with the ω-6:ω-3 ratios being 0.60 and 0.59 in the corn- and alfalfa-fed samples, respectively. The most frequent consumption of S. purpurascens reported by buyers was 1–2 days per week (51%), and the average intake of all respondents was 27.5 g/day. This amount would provide 12.4% of the average daily requirement of omega-3 for adults and 39.7% of fiber if the alfalfa-fed insect is considered.
Conclusions:
Alfalfa-fed adult S. purpurascens provide a high fiber content to the diet of their consumers, and those fed alfalfa or corn provide a moderate amount of ω-3 fatty acids, which can help balance the ω-6:ω-3 ratio.
Aim:
To explore the potential contribution of ω-3 fatty acids and fiber from traditionally cooked adult chapulines (Sphenarium purpurascens) to the diet of consumers in the Sierra Sur region of Oaxaca.
Methods:
Exploratory study in two phases. In the first stage, preliminary interviews were conducted with retailers of the edible insect S. purpurascens at the traveling market in the city of Miahuatlán de Porfirio Díaz, Oaxaca. Proximate analyses were also performed in triplicate and fatty acid profiles were determined by gas chromatography on samples of cooked adult S. purpurascens fed on alfalfa and corn (Mesoamerican polyculture), collected at the same market. The information was analyzed using descriptive statistics, confidence interval comparisons, and Welch’s t-test. The second phase consisted of a survey (n = 144) to estimate the average intake (g/day) and frequency of consumption of S. purpurascens by its buyers in the aforementioned market. The information was analyzed using descriptive statistics and the Kruskal-Wallis test.
Results:
Alfalfa-fed S. purpurascens had 6.4 times more fiber (57.80% vs. 8.96%) than their corn-fed counterpart (p < 0.001), with the ω-6:ω-3 ratios being 0.60 and 0.59 in the corn- and alfalfa-fed samples, respectively. The most frequent consumption of S. purpurascens reported by buyers was 1–2 days per week (51%), and the average intake of all respondents was 27.5 g/day. This amount would provide 12.4% of the average daily requirement of omega-3 for adults and 39.7% of fiber if the alfalfa-fed insect is considered.
Conclusions:
Alfalfa-fed adult S. purpurascens provide a high fiber content to the diet of their consumers, and those fed alfalfa or corn provide a moderate amount of ω-3 fatty acids, which can help balance the ω-6:ω-3 ratio.
DOI: https://doi.org/10.37349/eff.2026.1010154
Aim:
Sweet potato (Ipomoea batatas Lam.) is a nutritious root crop that remains underexploited. This study aimed to valorize sweet potato as a functional ingredient for biscuit formulation by reducing dependency on refined wheat flour with a focus on evaluating its nutritional value, bioactive phytochemicals, and mineral profile. By using purple-fleshed sweet potato flour (PFSPF) in biscuit recipes, food security and health concerns can be addressed by enhancing dietary intake.
Methods:
Biscuits developed with PFSPF in different percentages (10%, 20%, 30%, 40%, and 50%), whereas the control included only wheat flour, were evaluated for physicochemical, nutritional, mineral profile, and sensorial qualities. Sensorial analysis was conducted with 54 participants to evaluate the acceptability, appearance, color, flavor, taste, and texture of the developed biscuits.
Results:
Physicochemical analysis of the PFSPF revealed high crude fiber, protein, ash, and carbohydrate, along with bioactive phytochemicals, namely total phenolic content (TPC) (25.07 mg GAE/100 g), total carotenoid content (TCC) (27.90 mg/100 g), and antioxidant activity (DPPH: 43.51%). The PFSPF incorporated biscuits showed that dietary fiber and anthocyanin content increased significantly (p < 0.05), with values ranging from 0.46% to 6.38% and 0.28 to 2.64 mg/100 g, respectively. The TPC and TCC of the developed biscuits ranged from 1.44 to 6.91 mg GAE/100 g and 4.42 to 6.32 mg/100 g, respectively. The mineral profile also proportionally increased in the formulated biscuits. Biscuits fortifying 50% PFSPF (T6) showed more hardness (34.25 N) and the highest energy value (9.08 kcal/100 g). Sensory results indicated that the ideal acceptability level of the formulated biscuits achieved the maximum score for 50% PFSPF (T6) (7.60).
Conclusions:
The utilization of PFSPF in biscuit formulation appears to be a promising approach for baking applications, offering more nutritional benefits, including mineral and bioactive phytochemicals, along with a distinctive color, appealing texture, and improved consumer acceptability.
Aim:
Sweet potato (Ipomoea batatas Lam.) is a nutritious root crop that remains underexploited. This study aimed to valorize sweet potato as a functional ingredient for biscuit formulation by reducing dependency on refined wheat flour with a focus on evaluating its nutritional value, bioactive phytochemicals, and mineral profile. By using purple-fleshed sweet potato flour (PFSPF) in biscuit recipes, food security and health concerns can be addressed by enhancing dietary intake.
Methods:
Biscuits developed with PFSPF in different percentages (10%, 20%, 30%, 40%, and 50%), whereas the control included only wheat flour, were evaluated for physicochemical, nutritional, mineral profile, and sensorial qualities. Sensorial analysis was conducted with 54 participants to evaluate the acceptability, appearance, color, flavor, taste, and texture of the developed biscuits.
Results:
Physicochemical analysis of the PFSPF revealed high crude fiber, protein, ash, and carbohydrate, along with bioactive phytochemicals, namely total phenolic content (TPC) (25.07 mg GAE/100 g), total carotenoid content (TCC) (27.90 mg/100 g), and antioxidant activity (DPPH: 43.51%). The PFSPF incorporated biscuits showed that dietary fiber and anthocyanin content increased significantly (p < 0.05), with values ranging from 0.46% to 6.38% and 0.28 to 2.64 mg/100 g, respectively. The TPC and TCC of the developed biscuits ranged from 1.44 to 6.91 mg GAE/100 g and 4.42 to 6.32 mg/100 g, respectively. The mineral profile also proportionally increased in the formulated biscuits. Biscuits fortifying 50% PFSPF (T6) showed more hardness (34.25 N) and the highest energy value (9.08 kcal/100 g). Sensory results indicated that the ideal acceptability level of the formulated biscuits achieved the maximum score for 50% PFSPF (T6) (7.60).
Conclusions:
The utilization of PFSPF in biscuit formulation appears to be a promising approach for baking applications, offering more nutritional benefits, including mineral and bioactive phytochemicals, along with a distinctive color, appealing texture, and improved consumer acceptability.
DOI: https://doi.org/10.37349/eff.2026.1010152
Aim:
This study assessed the physicochemical, microbial, aflatoxin, bioactive, and aroma intensities of dried ginger (Zingiber officinale Roscoe) sold on the Ghanaian market to determine its quality and wholesomeness for human consumption.
Methods:
Powdered and sliced dehydrated ginger open-sun dried were purchased from different markets and analysed for moisture, total ash, and acid insoluble ash (AIA) using standard methods. The samples were further analysed for microbial quality: aerobic plate count (APC), yeast and mould, Bacillus cereus, faecal coliform, and total aflatoxins to ascertain overall quality. Also, the flavour and bioactive compounds were evaluated using head space solid-phase microextraction (HS-SPME) and solvent extraction methods, respectively.
Results:
The moisture content of all sliced samples was significantly higher than that of the powdered ginger, which exceeded the acceptable limit of 12.0% d.b. The APC was in the range of 1 × 106 ± 1 × 106 colony forming unit (CFU)/g to 1.69 × 108 ± 1.77 × 107 CFU/g and yeast and mould, 1.50 × 101 ± 0.21 × 101 CFU/g to 3.40 × 103 ± 1.41 × 102 CFU/g with 42.9% having faecal coliform > 1.10 × 103 most probable number (MPN)/g. The yeast and mould of the powdered samples were significantly higher than the sliced samples, and Bacillus cereus was too numerous to count in 50% of the powdered samples. Total aflatoxin content was a maximum of 3.68 ± 0.01 ppb and aflatoxin B1 (AFB1) of 1.64 ± 0.77 ppb, with flavour compounds being mostly sesquiterpenes with α-zingiberene as high as 47.42%. The bioactive compounds isolated were mostly α-zingiberene and gingerol in fractions of 33.72% and 30.82%, respectively.
Conclusions:
The high microbial contamination of dehydrated ginger on the market calls for proper monitoring and preservative methods to prevent foodborne illnesses and the use of solar dryers for improved microbial quality.
Aim:
This study assessed the physicochemical, microbial, aflatoxin, bioactive, and aroma intensities of dried ginger (Zingiber officinale Roscoe) sold on the Ghanaian market to determine its quality and wholesomeness for human consumption.
Methods:
Powdered and sliced dehydrated ginger open-sun dried were purchased from different markets and analysed for moisture, total ash, and acid insoluble ash (AIA) using standard methods. The samples were further analysed for microbial quality: aerobic plate count (APC), yeast and mould, Bacillus cereus, faecal coliform, and total aflatoxins to ascertain overall quality. Also, the flavour and bioactive compounds were evaluated using head space solid-phase microextraction (HS-SPME) and solvent extraction methods, respectively.
Results:
The moisture content of all sliced samples was significantly higher than that of the powdered ginger, which exceeded the acceptable limit of 12.0% d.b. The APC was in the range of 1 × 106 ± 1 × 106 colony forming unit (CFU)/g to 1.69 × 108 ± 1.77 × 107 CFU/g and yeast and mould, 1.50 × 101 ± 0.21 × 101 CFU/g to 3.40 × 103 ± 1.41 × 102 CFU/g with 42.9% having faecal coliform > 1.10 × 103 most probable number (MPN)/g. The yeast and mould of the powdered samples were significantly higher than the sliced samples, and Bacillus cereus was too numerous to count in 50% of the powdered samples. Total aflatoxin content was a maximum of 3.68 ± 0.01 ppb and aflatoxin B1 (AFB1) of 1.64 ± 0.77 ppb, with flavour compounds being mostly sesquiterpenes with α-zingiberene as high as 47.42%. The bioactive compounds isolated were mostly α-zingiberene and gingerol in fractions of 33.72% and 30.82%, respectively.
Conclusions:
The high microbial contamination of dehydrated ginger on the market calls for proper monitoring and preservative methods to prevent foodborne illnesses and the use of solar dryers for improved microbial quality.
DOI: https://doi.org/10.37349/eff.2026.1010150
Cardiovascular diseases remain a major global health burden, representing one of the leading causes of mortality and morbidity worldwide. A wide spectrum of conditions—such as coronary artery disease, hypertension, stroke, heart failure, and peripheral vascular disorders—is influenced not only by genetic predisposition, lifestyle behaviors, and environmental factors, but also by disturbances in redox balance. Oxidative stress occurs when the production of reactive oxygen species exceeds the capacity of antioxidant defense mechanisms. This imbalance plays a critical role in the pathogenesis of endothelial dysfunction, inflammatory processes, and atherosclerotic progression. In this regard, antioxidants contribute to cardiovascular protection by limiting oxidative damage and preserving cellular integrity. The detoxification of reactive oxygen species is mediated through complex biochemical pathways involving endogenous antioxidant systems, including enzymes such as superoxide dismutase, catalase, and glutathione peroxidase. In addition, exogenous antioxidants derived from the diet—such as vitamins A, C, and E, selenium, zinc, flavonoids, resveratrol, and lycopene—support these defense mechanisms. These compounds have also been associated with enhanced nitric oxide availability, improved vascular function, attenuation of inflammatory responses, and favorable modulation of lipid metabolism. Although these compounds have been associated with beneficial effects on cardiovascular health, the evidence is not entirely consistent, and some studies have reported non-significant findings. This review aims to evaluate both the biochemical mechanisms and clinical implications of antioxidants in cardiovascular disease, with a particular emphasis on nutrition-based preventive and therapeutic approaches.
Cardiovascular diseases remain a major global health burden, representing one of the leading causes of mortality and morbidity worldwide. A wide spectrum of conditions—such as coronary artery disease, hypertension, stroke, heart failure, and peripheral vascular disorders—is influenced not only by genetic predisposition, lifestyle behaviors, and environmental factors, but also by disturbances in redox balance. Oxidative stress occurs when the production of reactive oxygen species exceeds the capacity of antioxidant defense mechanisms. This imbalance plays a critical role in the pathogenesis of endothelial dysfunction, inflammatory processes, and atherosclerotic progression. In this regard, antioxidants contribute to cardiovascular protection by limiting oxidative damage and preserving cellular integrity. The detoxification of reactive oxygen species is mediated through complex biochemical pathways involving endogenous antioxidant systems, including enzymes such as superoxide dismutase, catalase, and glutathione peroxidase. In addition, exogenous antioxidants derived from the diet—such as vitamins A, C, and E, selenium, zinc, flavonoids, resveratrol, and lycopene—support these defense mechanisms. These compounds have also been associated with enhanced nitric oxide availability, improved vascular function, attenuation of inflammatory responses, and favorable modulation of lipid metabolism. Although these compounds have been associated with beneficial effects on cardiovascular health, the evidence is not entirely consistent, and some studies have reported non-significant findings. This review aims to evaluate both the biochemical mechanisms and clinical implications of antioxidants in cardiovascular disease, with a particular emphasis on nutrition-based preventive and therapeutic approaches.
DOI: https://doi.org/10.37349/eff.2026.1010151
Edible insects are a sustainable food source, due to their high nutritional value and low environmental impact. This review explores how bioinformatics improves the nutritional value and farming efficiency of edible insects, focusing on Tenebrio molitor (mealworms), Hermetia illucens [black soldier fly larvae (BSFL)], and Acheta domesticus (crickets). These insects provide micronutrients like vitamin B12 and iron with 10% to 50% lipids and 30% to 70% protein. Bioinformatics is enhancing the breeding and sustainability of insects, which optimizes nutrient extraction through genomic and metabolomic analyses done by using tools like NCBI and KEGG. For commercial farming, A. domesticus and T. molitor are ideal, while BSFL are excellent in waste recycling. Unlike previous reviews centered primarily on compositional analysis, this review uniquely links genomic and metabolomic bioinformatics approaches with targeted nutritional optimization in edible insect production. Despite these advantages, challenges such as regulatory gaps, high computational costs, consumer demand in Western markets, and acceptance of insect produced products by consumers are still the challenges for their scalability. Insect farming by using bioinformatics reduces environmental impacts and offers a scalable, sustainable solution to global food security. Continued research into cost-effective computational methods and consumer acceptance strategies is essential to introduce insects into food systems. All the data present in review are broadly representative of edible insects, values fall within these intervals but vary according to feed substrate and production system.
Edible insects are a sustainable food source, due to their high nutritional value and low environmental impact. This review explores how bioinformatics improves the nutritional value and farming efficiency of edible insects, focusing on Tenebrio molitor (mealworms), Hermetia illucens [black soldier fly larvae (BSFL)], and Acheta domesticus (crickets). These insects provide micronutrients like vitamin B12 and iron with 10% to 50% lipids and 30% to 70% protein. Bioinformatics is enhancing the breeding and sustainability of insects, which optimizes nutrient extraction through genomic and metabolomic analyses done by using tools like NCBI and KEGG. For commercial farming, A. domesticus and T. molitor are ideal, while BSFL are excellent in waste recycling. Unlike previous reviews centered primarily on compositional analysis, this review uniquely links genomic and metabolomic bioinformatics approaches with targeted nutritional optimization in edible insect production. Despite these advantages, challenges such as regulatory gaps, high computational costs, consumer demand in Western markets, and acceptance of insect produced products by consumers are still the challenges for their scalability. Insect farming by using bioinformatics reduces environmental impacts and offers a scalable, sustainable solution to global food security. Continued research into cost-effective computational methods and consumer acceptance strategies is essential to introduce insects into food systems. All the data present in review are broadly representative of edible insects, values fall within these intervals but vary according to feed substrate and production system.
DOI: https://doi.org/10.37349/eff.2026.1010149
Aim:
Green coffee processing, before the roasting phase, requires effective removal of foreign materials and defective kernels to ensure product quality, process safety, and compliance with industrial requirements. The aim of this research is to use conventional RGB-based optical sorters for product sorting. These rely primarily on surface colour characteristics and can be limited when contaminants display visual similarities to healthy beans.
Methods:
Hyperspectral imaging (HSI) provides a non-destructive alternative by integrating spatial and spectral information in the visible and near-infrared (VIS/NIR) range. In this study, a VIS/NIR HSI system was integrated into a commercial industrial optical sorter and validated under real operating conditions. Contaminated green coffee batches (10 kg) containing known amounts of organic and inorganic contaminants were processed through multiple sorting passes using a statistical classification logic embedded into the sorter programmable logic controller (PLC) for real-time decision making.
Results:
The system achieved complete removal of stone contaminants after a single pass, while organic contaminants (peel and defective beans) were substantially reduced across successive cycles. After two sorting passes, the cumulative yield of compliant coffee beans was approximately 84%, representing an acceptable trade-off between contaminant removal efficiency and product loss in an industrial context.
Conclusions:
Overall, the results support the feasibility of deploying VIS/NIR hyperspectral sensing for high-throughput industrial coffee sorting, with potential advantages in discrimination capability compared with conventional colour-based systems.
Aim:
Green coffee processing, before the roasting phase, requires effective removal of foreign materials and defective kernels to ensure product quality, process safety, and compliance with industrial requirements. The aim of this research is to use conventional RGB-based optical sorters for product sorting. These rely primarily on surface colour characteristics and can be limited when contaminants display visual similarities to healthy beans.
Methods:
Hyperspectral imaging (HSI) provides a non-destructive alternative by integrating spatial and spectral information in the visible and near-infrared (VIS/NIR) range. In this study, a VIS/NIR HSI system was integrated into a commercial industrial optical sorter and validated under real operating conditions. Contaminated green coffee batches (10 kg) containing known amounts of organic and inorganic contaminants were processed through multiple sorting passes using a statistical classification logic embedded into the sorter programmable logic controller (PLC) for real-time decision making.
Results:
The system achieved complete removal of stone contaminants after a single pass, while organic contaminants (peel and defective beans) were substantially reduced across successive cycles. After two sorting passes, the cumulative yield of compliant coffee beans was approximately 84%, representing an acceptable trade-off between contaminant removal efficiency and product loss in an industrial context.
Conclusions:
Overall, the results support the feasibility of deploying VIS/NIR hyperspectral sensing for high-throughput industrial coffee sorting, with potential advantages in discrimination capability compared with conventional colour-based systems.
DOI: https://doi.org/10.37349/eff.2026.1010148
This article belongs to the special issue Organic and Inorganic Compounds in Foods and Plants from Latin America
Aim:
Alkylphenols (APs) are synthetic organic compounds widely used in the chemical industry and in consumer products such as detergents, cosmetics, plastics, pesticides, pharmaceuticals, and cleaning agents. These compounds are persistent in the environment, prone to bioaccumulation in aquatic organisms, and exhibit considerable toxicity. Their presence has been reported in a wide range of environmental matrices, including surface water, wastewater, drinking water, sediments, and biological tissues, with concentrations reaching up to 30 μg/L in surface waters. The aim of this work is to study the concentration of APs in drinking water samples from several locations across the Mediterranean basin of Spain in order to establish an assessment of the occurrence of these compounds in these samples.
Methods:
In this study, a solid-phase extraction (SPE) method followed by gas chromatography-mass spectrometry (GC-MS) was developed, validated, and applied to determine the presence of APs in water. Two sorbents (C18 and HLB) were evaluated for extraction efficiency, with C18 yielding the best recoveries. The method showed good linearity and low detection and quantification limits, achieving acceptable recovery and precision values across various concentrations.
Results:
A set of 64 tap water samples was collected across Spain between February and May 2025, and 4-nonylphenol (4-NP), 4-octylphenol (4-OP), and 4-tert-octylphenol (4-tOP) concentrations were determined. Among the compounds studied, 4-OP was the most frequently detected (73%), followed by 4-NP (34%) and 4-tOP (12%). All detected concentrations were below the legal threshold of 0.3 µg/L, although certain locations showed relatively higher levels.
Conclusions:
The results demonstrate the method’s suitability for environmental monitoring and highlight the continued presence of APs in drinking water despite existing regulations, with the 4-alkylphenol (4-AP) being the most prevalent found in the analyzed drinking water.
Aim:
Alkylphenols (APs) are synthetic organic compounds widely used in the chemical industry and in consumer products such as detergents, cosmetics, plastics, pesticides, pharmaceuticals, and cleaning agents. These compounds are persistent in the environment, prone to bioaccumulation in aquatic organisms, and exhibit considerable toxicity. Their presence has been reported in a wide range of environmental matrices, including surface water, wastewater, drinking water, sediments, and biological tissues, with concentrations reaching up to 30 μg/L in surface waters. The aim of this work is to study the concentration of APs in drinking water samples from several locations across the Mediterranean basin of Spain in order to establish an assessment of the occurrence of these compounds in these samples.
Methods:
In this study, a solid-phase extraction (SPE) method followed by gas chromatography-mass spectrometry (GC-MS) was developed, validated, and applied to determine the presence of APs in water. Two sorbents (C18 and HLB) were evaluated for extraction efficiency, with C18 yielding the best recoveries. The method showed good linearity and low detection and quantification limits, achieving acceptable recovery and precision values across various concentrations.
Results:
A set of 64 tap water samples was collected across Spain between February and May 2025, and 4-nonylphenol (4-NP), 4-octylphenol (4-OP), and 4-tert-octylphenol (4-tOP) concentrations were determined. Among the compounds studied, 4-OP was the most frequently detected (73%), followed by 4-NP (34%) and 4-tOP (12%). All detected concentrations were below the legal threshold of 0.3 µg/L, although certain locations showed relatively higher levels.
Conclusions:
The results demonstrate the method’s suitability for environmental monitoring and highlight the continued presence of APs in drinking water despite existing regulations, with the 4-alkylphenol (4-AP) being the most prevalent found in the analyzed drinking water.
DOI: https://doi.org/10.37349/eff.2026.1010147
This article belongs to the special issue Food Contaminants: Analysis, Occurrence and Risk Assessment
Aim:
This study aimed to investigate the fruit of Berberis asiatica as a potential source of bioactive anthocyanins and to evaluate their antioxidant and antimicrobial properties with insights into molecular docking studies.
Methods:
Crude extracts were prepared using solvents of varying polarity and characterized by liquid chromatography-tandem mass spectrometry (LC-MS/MS) and Fourier-transform infrared spectroscopy (FT-IR) analyses. The total anthocyanin content was quantified, and antioxidant activity was assessed using the DPPH radical scavenging assay and total antioxidant capacity. Antimicrobial activity was evaluated against selected bacterial and fungal strains. Additionally, in silico molecular docking studies were performed to examine ligand-target interactions.
Results:
LC-MS/MS analysis identified eight compounds, including cyanidin-3-O-glucoside, cyanidin-3,5-diglucoside, malvidin-3-O-arabinoside, pelargonidin-3-O-glucoside, peonidin-3-O-glucoside, petunidin-3-O-glucoside, catechin, and epicatechin, indicating a pigment profile dominated by mono- and diglycosylated anthocyanins. The total anthocyanin content was 128.72 mg/g dry fruit, exceeding previously reported values for related species. Methanolic (80% v/v) and hydroalcoholic (50% v/v) extracts showed strong antioxidant activity (DPPH IC50 = 10.13 and 12.56 µg/mL, respectively), whereas nonpolar fractions were less active. At 200 µg/mL, these extracts exhibited significant antimicrobial activity, with inhibition zones up to 42 mm against Escherichia coli and 41 mm against Micrococcus luteus, along with antifungal effects against Aspergillus niger and Candida albicans. Docking studies revealed favorable binding energies (–7.3 to –8.0 kcal/mol) for key compounds against selected microbial and enzymatic targets.
Conclusions:
The findings demonstrate that Berberis asiatica fruit is a rich source of anthocyanin-based pigments with potent antioxidant and antimicrobial activities. These results highlight its potential as a sustainable source of multifunctional bioactive compounds for nutraceutical and therapeutic applications.
Aim:
This study aimed to investigate the fruit of Berberis asiatica as a potential source of bioactive anthocyanins and to evaluate their antioxidant and antimicrobial properties with insights into molecular docking studies.
Methods:
Crude extracts were prepared using solvents of varying polarity and characterized by liquid chromatography-tandem mass spectrometry (LC-MS/MS) and Fourier-transform infrared spectroscopy (FT-IR) analyses. The total anthocyanin content was quantified, and antioxidant activity was assessed using the DPPH radical scavenging assay and total antioxidant capacity. Antimicrobial activity was evaluated against selected bacterial and fungal strains. Additionally, in silico molecular docking studies were performed to examine ligand-target interactions.
Results:
LC-MS/MS analysis identified eight compounds, including cyanidin-3-O-glucoside, cyanidin-3,5-diglucoside, malvidin-3-O-arabinoside, pelargonidin-3-O-glucoside, peonidin-3-O-glucoside, petunidin-3-O-glucoside, catechin, and epicatechin, indicating a pigment profile dominated by mono- and diglycosylated anthocyanins. The total anthocyanin content was 128.72 mg/g dry fruit, exceeding previously reported values for related species. Methanolic (80% v/v) and hydroalcoholic (50% v/v) extracts showed strong antioxidant activity (DPPH IC50 = 10.13 and 12.56 µg/mL, respectively), whereas nonpolar fractions were less active. At 200 µg/mL, these extracts exhibited significant antimicrobial activity, with inhibition zones up to 42 mm against Escherichia coli and 41 mm against Micrococcus luteus, along with antifungal effects against Aspergillus niger and Candida albicans. Docking studies revealed favorable binding energies (–7.3 to –8.0 kcal/mol) for key compounds against selected microbial and enzymatic targets.
Conclusions:
The findings demonstrate that Berberis asiatica fruit is a rich source of anthocyanin-based pigments with potent antioxidant and antimicrobial activities. These results highlight its potential as a sustainable source of multifunctional bioactive compounds for nutraceutical and therapeutic applications.
DOI: https://doi.org/10.37349/eff.2026.1010146
Aim:
This study aimed to evaluate the effect of incorporating aqueous extracts from Aloysia citrodora (lemon verbena) leaves and Pelargonium × hortorum (geranium) red flowers into semi-sweet biscuits in order to enhance antioxidant capacity and support the development of functional bakery products.
Methods:
Aqueous extracts were incorporated into a standard biscuit formulation at two inclusion levels (10% and 30%). Dough and baked biscuits were analyzed for texture, colour, total phenolic content, and antioxidant capacity. The influence of extract type, concentration, and baking temperature (130°C and 160°C) on technological properties and bioactivity was assessed.
Results:
The low pH of the geranium extract (pH < 4) resulted in significantly softer dough textures (P < 0.05). Biscuit fracture stress did not differ among formulations (P > 0.05), indicating no adverse effects on structural integrity. Baking at 160°C produced crisper biscuits, particularly in control samples and those containing 30% lemon verbena, as indicated by higher Young’s modulus and lower fracture strain values. Antioxidant capacity was strongly dependent on extract type and concentration. Biscuits and doughs containing 30% geranium extract exhibited the highest antioxidant values (P < 0.05), while samples with 10% lemon verbena extract did not differ significantly from controls.
Conclusions:
Pelargonium × hortorum red flower extract demonstrated strong potential as a natural antioxidant ingredient in bakery products, enabling the production of functional biscuits without compromising technological quality and supporting strategies aimed at reducing oxidative stress.
Aim:
This study aimed to evaluate the effect of incorporating aqueous extracts from Aloysia citrodora (lemon verbena) leaves and Pelargonium × hortorum (geranium) red flowers into semi-sweet biscuits in order to enhance antioxidant capacity and support the development of functional bakery products.
Methods:
Aqueous extracts were incorporated into a standard biscuit formulation at two inclusion levels (10% and 30%). Dough and baked biscuits were analyzed for texture, colour, total phenolic content, and antioxidant capacity. The influence of extract type, concentration, and baking temperature (130°C and 160°C) on technological properties and bioactivity was assessed.
Results:
The low pH of the geranium extract (pH < 4) resulted in significantly softer dough textures (P < 0.05). Biscuit fracture stress did not differ among formulations (P > 0.05), indicating no adverse effects on structural integrity. Baking at 160°C produced crisper biscuits, particularly in control samples and those containing 30% lemon verbena, as indicated by higher Young’s modulus and lower fracture strain values. Antioxidant capacity was strongly dependent on extract type and concentration. Biscuits and doughs containing 30% geranium extract exhibited the highest antioxidant values (P < 0.05), while samples with 10% lemon verbena extract did not differ significantly from controls.
Conclusions:
Pelargonium × hortorum red flower extract demonstrated strong potential as a natural antioxidant ingredient in bakery products, enabling the production of functional biscuits without compromising technological quality and supporting strategies aimed at reducing oxidative stress.
DOI: https://doi.org/10.37349/eff.2026.1010145
Aim:
This study aimed to evaluate the physicochemical, functional, and microbiological quality of Tahlaout, a traditional date-based product from the Draa-Tafilalet region of Morocco. The main objective is to compare these characteristics with international standards, including Gulf date syrup (dibs) and Egyptian date honey, to assess their potential for market valorization and formal recognition.
Methods:
A cross-sectional analytical and comparative study was conducted on thirteen Tahlaout samples collected from different women-led cooperatives. Physicochemical parameters, including pH, degree Brix (°Bx), water activity, dry matter (DM), ash content, reducing sugars, viscosity, and color, were determined using standardized methods. Functional and nutritional properties were assessed by quantifying total polyphenols, flavonoids, antioxidant activity, and mineral composition. Microbiological quality was evaluated by enumerating aerobic mesophilic flora, yeasts, molds, and total coliforms.
Results:
The majority of Tahlaout samples complied with international quality standards and exhibited high levels of bioactive and nutritional compounds: mean total polyphenol content (TPC) of 26.68 mg GAE/gS (range: 14.16–33.88), mean total flavonoid content (TFC) of 14.46 mg RE/gS (range: 5.93–23.19), mean ferric reducing antioxidant power (FRAP) of 7.80 mmol Fe2+/gS (range: 3.52–11.50), and mean DPPH inhibition of 56.93% (range: 50.81–79.32). Mineral analysis yielded a mean iron content of 5.20 mg/100 g DM (4.27–6.58), zinc of 0.43 mg/100 g DM (range: 0.25–1.45), copper of 0.96 mg/100 g DM (range: 0.77–1.35), and manganese of 1.9 mg/100 g DM (range: 1.34–2.49). Microbiological analyses indicated generally satisfactory quality. However, elevated coliform and yeast counts were detected in certain samples, suggesting possible contamination during or after processing.
Conclusions:
Tahlaout demonstrates strong potential as a high-quality traditional date-based product. Nevertheless, improvements in hygiene practices and the implementation of standardized certification protocols are necessary to ensure product safety and consistency. These findings support the formalization and sustainable development of the Tahlaout sector and contribute to the valorization of the date industry in Moroccan oasis regions.
Aim:
This study aimed to evaluate the physicochemical, functional, and microbiological quality of Tahlaout, a traditional date-based product from the Draa-Tafilalet region of Morocco. The main objective is to compare these characteristics with international standards, including Gulf date syrup (dibs) and Egyptian date honey, to assess their potential for market valorization and formal recognition.
Methods:
A cross-sectional analytical and comparative study was conducted on thirteen Tahlaout samples collected from different women-led cooperatives. Physicochemical parameters, including pH, degree Brix (°Bx), water activity, dry matter (DM), ash content, reducing sugars, viscosity, and color, were determined using standardized methods. Functional and nutritional properties were assessed by quantifying total polyphenols, flavonoids, antioxidant activity, and mineral composition. Microbiological quality was evaluated by enumerating aerobic mesophilic flora, yeasts, molds, and total coliforms.
Results:
The majority of Tahlaout samples complied with international quality standards and exhibited high levels of bioactive and nutritional compounds: mean total polyphenol content (TPC) of 26.68 mg GAE/gS (range: 14.16–33.88), mean total flavonoid content (TFC) of 14.46 mg RE/gS (range: 5.93–23.19), mean ferric reducing antioxidant power (FRAP) of 7.80 mmol Fe2+/gS (range: 3.52–11.50), and mean DPPH inhibition of 56.93% (range: 50.81–79.32). Mineral analysis yielded a mean iron content of 5.20 mg/100 g DM (4.27–6.58), zinc of 0.43 mg/100 g DM (range: 0.25–1.45), copper of 0.96 mg/100 g DM (range: 0.77–1.35), and manganese of 1.9 mg/100 g DM (range: 1.34–2.49). Microbiological analyses indicated generally satisfactory quality. However, elevated coliform and yeast counts were detected in certain samples, suggesting possible contamination during or after processing.
Conclusions:
Tahlaout demonstrates strong potential as a high-quality traditional date-based product. Nevertheless, improvements in hygiene practices and the implementation of standardized certification protocols are necessary to ensure product safety and consistency. These findings support the formalization and sustainable development of the Tahlaout sector and contribute to the valorization of the date industry in Moroccan oasis regions.
DOI: https://doi.org/10.37349/eff.2026.1010143
Food allergies are a significant global public health concern, affecting an estimated 3–8% of the population in Western nations. Although the structural and immunological basis of food allergens is increasingly well understood, the mechanisms by which processing modifies their allergenicity remain largely unresolved. This narrative review synthesizes current evidence on the effects of thermal and nonthermal processing treatments, such as high hydrostatic pressure, enzymatic hydrolysis, digestion, and chemical modification, on the structure and immunoglobulin E (IgE)-binding ability of food allergens. Fish allergens, primarily parvalbumin, were used as the primary case study throughout, given their high thermal stability, cross-reactivity, and the availability of molecular dynamics (MD) data. The review also examines how MD simulations have contributed to understanding these processing effects at the atomic scale, including conformational changes, epitope exposure, and digestibility under thermal stress. The synthesized evidence shows that, while processing can reduce allergenicity by disturbing epitopes or improving digestibility, it can also have the opposite effect by unmasking hidden epitopes or generating new ones, depending on the protein identity, processing conditions, and food matrix. A major gap identified is the limited application of long-term MD simulations under relevant stress conditions, which affects the interpretative value of existing studies. Combining MD simulation results with experimental validation offers a promising path for developing processing strategies for safer food products.
Food allergies are a significant global public health concern, affecting an estimated 3–8% of the population in Western nations. Although the structural and immunological basis of food allergens is increasingly well understood, the mechanisms by which processing modifies their allergenicity remain largely unresolved. This narrative review synthesizes current evidence on the effects of thermal and nonthermal processing treatments, such as high hydrostatic pressure, enzymatic hydrolysis, digestion, and chemical modification, on the structure and immunoglobulin E (IgE)-binding ability of food allergens. Fish allergens, primarily parvalbumin, were used as the primary case study throughout, given their high thermal stability, cross-reactivity, and the availability of molecular dynamics (MD) data. The review also examines how MD simulations have contributed to understanding these processing effects at the atomic scale, including conformational changes, epitope exposure, and digestibility under thermal stress. The synthesized evidence shows that, while processing can reduce allergenicity by disturbing epitopes or improving digestibility, it can also have the opposite effect by unmasking hidden epitopes or generating new ones, depending on the protein identity, processing conditions, and food matrix. A major gap identified is the limited application of long-term MD simulations under relevant stress conditions, which affects the interpretative value of existing studies. Combining MD simulation results with experimental validation offers a promising path for developing processing strategies for safer food products.
DOI: https://doi.org/10.37349/eff.2026.1010144
Regenerative agriculture has emerged as a promising framework for improving the sustainability of food systems. Interest is also growing in its potential to enhance food nutrient density. Mechanistic links between agricultural practices, soil health, and food composition are biologically plausible and supported by emerging evidence. However, substantial variability in nutrient composition across production systems, combined with methodological limitations in current research, has hindered consistent conclusions. Concurrently, regenerative and grass-fed and finished certification programs in the United States have expanded rapidly, standardizing production practices and, in some cases, incorporating environmental indicators such as soil health and biodiversity. Yet these frameworks rely primarily on the verification of practices (obligations of means) rather than the measurement of outcomes (obligations of results), particularly at the level of food composition. Despite this, nutrition-related claims, both explicit and implicit, are increasingly associated with these systems, while routine measurement of nutrient density remains absent. This perspective examines the intersection of regenerative agriculture, nutrient density, and certification systems, highlighting a structural gap between production practices, communicated claims, and measurable outcomes, and proposes a shift toward integrating obligations of results, including standardized nutrient profiling and improved data transparency, alongside existing practice-based standards. Drawing on examples such as the Bleu-Blanc-Coeur initiative, we argue that hybrid frameworks combining practices with outcome-based verification are feasible and could strengthen the scientific basis of regenerative agriculture, support more rigorous evaluation of food quality, and improve transparency and trust within the food system.
Regenerative agriculture has emerged as a promising framework for improving the sustainability of food systems. Interest is also growing in its potential to enhance food nutrient density. Mechanistic links between agricultural practices, soil health, and food composition are biologically plausible and supported by emerging evidence. However, substantial variability in nutrient composition across production systems, combined with methodological limitations in current research, has hindered consistent conclusions. Concurrently, regenerative and grass-fed and finished certification programs in the United States have expanded rapidly, standardizing production practices and, in some cases, incorporating environmental indicators such as soil health and biodiversity. Yet these frameworks rely primarily on the verification of practices (obligations of means) rather than the measurement of outcomes (obligations of results), particularly at the level of food composition. Despite this, nutrition-related claims, both explicit and implicit, are increasingly associated with these systems, while routine measurement of nutrient density remains absent. This perspective examines the intersection of regenerative agriculture, nutrient density, and certification systems, highlighting a structural gap between production practices, communicated claims, and measurable outcomes, and proposes a shift toward integrating obligations of results, including standardized nutrient profiling and improved data transparency, alongside existing practice-based standards. Drawing on examples such as the Bleu-Blanc-Coeur initiative, we argue that hybrid frameworks combining practices with outcome-based verification are feasible and could strengthen the scientific basis of regenerative agriculture, support more rigorous evaluation of food quality, and improve transparency and trust within the food system.
DOI: https://doi.org/10.37349/eff.2026.1010142
Aim:
The aim of this study is to synthesize and characterize the more efficient photocatalyst [zinc oxide nanoparticles (ZnONPs)] via the addition of dopant lanthanum (La) and pineapple peel extract. Pineapple peel as a green source consists of bioactive compounds that work as a capping agent and reducer for our La-doped ZnONPs (La-ZnONPs) and shield against the aggregation of nanoparticles. In addition, this study evaluates the influence of La doping on their structural and optical properties for photocatalytic applications.
Methods:
La-ZnONPs were modified and fabricated efficiently with the simple co-precipitation method with pineapple extract in this research work. The materials (La-ZnONPs) were thoroughly characterized by various spectroscopic techniques like X-ray diffraction (XRD), fourier transform infrared spectroscopy (FTIR), scanning electron microscopy-energy dispersive X-ray (SEM-EDX), ultra-violet visible (UV-Vis) spectroscopy and Brunauer-Emmett-Teller (BET) analysis.
Results:
This study effectively demonstrates the effect of concentration of La dopant on the La-ZnONPs fabrication such as elevation of La concentration from 1% to 3% in ZnO results in an augmentation of crystallite size (from 27.25 to 21.27 nm), accompanied by a corresponding shift in bandgap values (3.21 to 3.11 eV) along with surface area, and induces a morphological transformation after treatment.
Conclusions:
It was concluded that combining La doping with a green synthesis route provides an environmentally sustainable pathway for producing ZnO-based nanomaterials with improved functional properties.
Aim:
The aim of this study is to synthesize and characterize the more efficient photocatalyst [zinc oxide nanoparticles (ZnONPs)] via the addition of dopant lanthanum (La) and pineapple peel extract. Pineapple peel as a green source consists of bioactive compounds that work as a capping agent and reducer for our La-doped ZnONPs (La-ZnONPs) and shield against the aggregation of nanoparticles. In addition, this study evaluates the influence of La doping on their structural and optical properties for photocatalytic applications.
Methods:
La-ZnONPs were modified and fabricated efficiently with the simple co-precipitation method with pineapple extract in this research work. The materials (La-ZnONPs) were thoroughly characterized by various spectroscopic techniques like X-ray diffraction (XRD), fourier transform infrared spectroscopy (FTIR), scanning electron microscopy-energy dispersive X-ray (SEM-EDX), ultra-violet visible (UV-Vis) spectroscopy and Brunauer-Emmett-Teller (BET) analysis.
Results:
This study effectively demonstrates the effect of concentration of La dopant on the La-ZnONPs fabrication such as elevation of La concentration from 1% to 3% in ZnO results in an augmentation of crystallite size (from 27.25 to 21.27 nm), accompanied by a corresponding shift in bandgap values (3.21 to 3.11 eV) along with surface area, and induces a morphological transformation after treatment.
Conclusions:
It was concluded that combining La doping with a green synthesis route provides an environmentally sustainable pathway for producing ZnO-based nanomaterials with improved functional properties.
DOI: https://doi.org/10.37349/eff.2026.1010141
Foodborne pathogen outbreaks impose a substantial and escalating burden on global public health, food systems, and economies, with the World Health Organization estimating over 600 million illness episodes and 420,000 deaths annually. Effective outbreak investigation requires harmonizing microbiological detection, molecular source tracing, and quantitative risk assessment within a single, coherent analytical architecture—a capacity that current fragmented approaches consistently fail to deliver. This review presents a novel, food-system-centered integrated framework for foodborne pathogen outbreak investigation that, for the first time, explicitly unifies conventional microbiology, molecular and whole-genome sequencing (WGS)-based typing, foodomics (metagenomics, proteomics, metabolomics), artificial intelligence and machine learning (AI/ML)-driven source prediction, geographic information systems (GIS)-based spatial epidemiology, and iterative quantitative microbial risk assessment (QMRA) within a single investigative architecture. The framework is further differentiated by a three-tiered adaptive implementation model designed explicitly for resource-limited settings and by dedicated protocols for informal food supply chains—two critical gaps absent from existing WHO/FAO and CDC/EFSA guidelines. A systematic literature search was conducted in PubMed/MEDLINE, Scopus, and Web of Science (1997–2025), with emphasis on evidence published between 2021 and 2025. The framework addresses three structural limitations of current practice: investigative fragmentation, under-integration of risk assessment, and inapplicability in low- and middle-income country (LMIC) contexts. By anchoring investigation in food and production environments rather than in clinical surveillance alone, and by embedding iterative risk assessment from the earliest investigative stage, the proposed framework supports more rapid, accurate, and equitable outbreak responses. Limitations of the review and directions for future validation research are discussed.
Foodborne pathogen outbreaks impose a substantial and escalating burden on global public health, food systems, and economies, with the World Health Organization estimating over 600 million illness episodes and 420,000 deaths annually. Effective outbreak investigation requires harmonizing microbiological detection, molecular source tracing, and quantitative risk assessment within a single, coherent analytical architecture—a capacity that current fragmented approaches consistently fail to deliver. This review presents a novel, food-system-centered integrated framework for foodborne pathogen outbreak investigation that, for the first time, explicitly unifies conventional microbiology, molecular and whole-genome sequencing (WGS)-based typing, foodomics (metagenomics, proteomics, metabolomics), artificial intelligence and machine learning (AI/ML)-driven source prediction, geographic information systems (GIS)-based spatial epidemiology, and iterative quantitative microbial risk assessment (QMRA) within a single investigative architecture. The framework is further differentiated by a three-tiered adaptive implementation model designed explicitly for resource-limited settings and by dedicated protocols for informal food supply chains—two critical gaps absent from existing WHO/FAO and CDC/EFSA guidelines. A systematic literature search was conducted in PubMed/MEDLINE, Scopus, and Web of Science (1997–2025), with emphasis on evidence published between 2021 and 2025. The framework addresses three structural limitations of current practice: investigative fragmentation, under-integration of risk assessment, and inapplicability in low- and middle-income country (LMIC) contexts. By anchoring investigation in food and production environments rather than in clinical surveillance alone, and by embedding iterative risk assessment from the earliest investigative stage, the proposed framework supports more rapid, accurate, and equitable outbreak responses. Limitations of the review and directions for future validation research are discussed.
DOI: https://doi.org/10.37349/eff.2026.1010140
This study aimed to characterize and quantify essential and potentially toxic elements in commonly consumed spices in order to evaluate their nutritional value and assess possible food-safety risks related to metal contamination. Four spices: fenugreek (Trigonella foenum-graecum), black pepper (Piper nigrum), turmeric (Curcuma longa), and ginger (Zingiber officinale) were collected from a supermarket in Mehdia (Kenitra, Morocco). Samples were homogenized, sieved (< 250 μm), and digested using a nitric/perchloric acid mixture (3:1, v/v) following AOAC Method 999.10. Sixteen elements were determined using high-resolution inductively coupled plasma mass spectrometry (ICP-MS). Quality assurance was ensured through the use of blanks, duplicate analyses, and certified reference material (NIST SRM 1573a). The results revealed significant elemental variability among the spices: ginger showed the highest sodium and manganese levels, turmeric was rich in potassium and magnesium, black pepper exhibited elevated calcium, and fenugreek contained high phosphorus concentrations. Lead was detected in all samples (3.60–15.90 μg/kg), remaining below Codex Alimentarius limits. Overall, the findings demonstrate the reliability of ICP-MS for ultra-trace elemental analysis in spices and confirm their dual nutritional and toxicological relevance. Although toxic metal levels were within regulatory limits, continuous monitoring and strengthened safety controls are recommended to minimize potential health risks.
This study aimed to characterize and quantify essential and potentially toxic elements in commonly consumed spices in order to evaluate their nutritional value and assess possible food-safety risks related to metal contamination. Four spices: fenugreek (Trigonella foenum-graecum), black pepper (Piper nigrum), turmeric (Curcuma longa), and ginger (Zingiber officinale) were collected from a supermarket in Mehdia (Kenitra, Morocco). Samples were homogenized, sieved (< 250 μm), and digested using a nitric/perchloric acid mixture (3:1, v/v) following AOAC Method 999.10. Sixteen elements were determined using high-resolution inductively coupled plasma mass spectrometry (ICP-MS). Quality assurance was ensured through the use of blanks, duplicate analyses, and certified reference material (NIST SRM 1573a). The results revealed significant elemental variability among the spices: ginger showed the highest sodium and manganese levels, turmeric was rich in potassium and magnesium, black pepper exhibited elevated calcium, and fenugreek contained high phosphorus concentrations. Lead was detected in all samples (3.60–15.90 μg/kg), remaining below Codex Alimentarius limits. Overall, the findings demonstrate the reliability of ICP-MS for ultra-trace elemental analysis in spices and confirm their dual nutritional and toxicological relevance. Although toxic metal levels were within regulatory limits, continuous monitoring and strengthened safety controls are recommended to minimize potential health risks.
DOI: https://doi.org/10.37349/eff.2026.1010139
The growing awareness of gluten-related health issues, such as celiac disease, non-celiac gluten sensitivity, and wheat allergies, has led to an increased demand for gluten-free (GF) bread. Producing GF bread, however, presents significant challenges due to the absence of gluten, which plays a crucial role in the texture and structure of traditional bread. Recent research efforts have been directed towards addressing these challenges through the use of alternative ingredients, the adoption of novel processing techniques, and the implementation of quality improvement strategies. This review critically examines the current state of GF bread production, focusing on the difficulties in replicating the properties of conventional bread and exploring various approaches to enhance product quality, including sourdough technology, alternative polymer networks such as arabinoxylans (AXs), enzyme technology, and high hydrostatic pressure (HHP). Key issues include the use of alternative flours, starches, hydrocolloids, enzyme applications, fermentation processes, non-conventional baking and packaging technologies, with particular attention to their impact on sensory and nutritional attributes. The findings suggest that while progress has been made, ongoing research is essential to meet consumer expectations for high-quality GF bread.
The growing awareness of gluten-related health issues, such as celiac disease, non-celiac gluten sensitivity, and wheat allergies, has led to an increased demand for gluten-free (GF) bread. Producing GF bread, however, presents significant challenges due to the absence of gluten, which plays a crucial role in the texture and structure of traditional bread. Recent research efforts have been directed towards addressing these challenges through the use of alternative ingredients, the adoption of novel processing techniques, and the implementation of quality improvement strategies. This review critically examines the current state of GF bread production, focusing on the difficulties in replicating the properties of conventional bread and exploring various approaches to enhance product quality, including sourdough technology, alternative polymer networks such as arabinoxylans (AXs), enzyme technology, and high hydrostatic pressure (HHP). Key issues include the use of alternative flours, starches, hydrocolloids, enzyme applications, fermentation processes, non-conventional baking and packaging technologies, with particular attention to their impact on sensory and nutritional attributes. The findings suggest that while progress has been made, ongoing research is essential to meet consumer expectations for high-quality GF bread.
DOI: https://doi.org/10.37349/eff.2026.1010138
Aim:
This study aimed to investigate how the presence or absence of disulfide bonds affects the antimicrobial activity and thermal stability of pediocin PA-1.
Methods:
To achieve this, the native pediocin peptide and a Cys → Ser mutant lacking the disulfide bridge were evaluated using both in vitro assays and molecular dynamics simulations. Antimicrobial activities of pediocin PA-1 and the mutant peptide were tested at varying temperatures (25–100°C) against selected indicator microorganisms. In parallel, molecular dynamics simulations were performed for both peptides, and RMSD, RMSF, and DSSP analyses were conducted to evaluate structural stability and secondary structure profiles.
Results:
The Cys → Ser mutant peptide exhibited a substantial loss of antimicrobial activity, especially at elevated temperatures, demonstrating the necessity of the disulfide bridge for functional stability. In contrast, pediocin PA-1 retained approximately 96% of its activity even after exposure to 100°C. In silico analyses revealed that while the mutant partially preserved α-helix and β-sheet elements, it displayed pronounced disruption in its three-dimensional conformation.
Conclusions:
The results highlight the critical structural role of Cys residues and disulfide bonds in ensuring both antimicrobial functionality and thermal resilience of pediocin PA-1. These findings provide valuable insights for the rational design of thermally stable antimicrobial peptides for food industry applications.
Aim:
This study aimed to investigate how the presence or absence of disulfide bonds affects the antimicrobial activity and thermal stability of pediocin PA-1.
Methods:
To achieve this, the native pediocin peptide and a Cys → Ser mutant lacking the disulfide bridge were evaluated using both in vitro assays and molecular dynamics simulations. Antimicrobial activities of pediocin PA-1 and the mutant peptide were tested at varying temperatures (25–100°C) against selected indicator microorganisms. In parallel, molecular dynamics simulations were performed for both peptides, and RMSD, RMSF, and DSSP analyses were conducted to evaluate structural stability and secondary structure profiles.
Results:
The Cys → Ser mutant peptide exhibited a substantial loss of antimicrobial activity, especially at elevated temperatures, demonstrating the necessity of the disulfide bridge for functional stability. In contrast, pediocin PA-1 retained approximately 96% of its activity even after exposure to 100°C. In silico analyses revealed that while the mutant partially preserved α-helix and β-sheet elements, it displayed pronounced disruption in its three-dimensional conformation.
Conclusions:
The results highlight the critical structural role of Cys residues and disulfide bonds in ensuring both antimicrobial functionality and thermal resilience of pediocin PA-1. These findings provide valuable insights for the rational design of thermally stable antimicrobial peptides for food industry applications.
DOI: https://doi.org/10.37349/eff.2026.1010137
This article belongs to the special issue Natural Bioactive Compounds in Functional Foods: From Foodomics Insights to Clinical Relevance
