https://www.explorationpub.com/Journals/eff Most Recent Articles : Exploration of Foods and Foodomics. en-us Tue, 05 May 2026 13:52:07 GMT https://www.explorationpub.com/Journals/eff/Article/10101 Not applicable. Editorial Thu, 22 Sep 2022 00:00:00 GMT AlejandroCifuentes, ElenaIbáñez, Thu, 22 Sep 2022 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/10101 https://www.explorationpub.com/Journals/eff/Article/101099 The health benefits of milk have been acknowledged throughout human history, with scientific research over the past 50 years elucidating its nutritional composition and functional benefits. This article presents a contemporary analysis of modern casein chemistry, emphasizing the specialized engineering of dairy proteins for optimizing resource utilization. It explores the unique structure of casein micelles as supramolecular complexes, where ionic interactions promote electron sharing between phosphoserines and calcium phosphate nanoclusters. This review aims to synthesize recent literature on casein nanocomplexes and explore their potential in industrial applications such as drug delivery and sustainable food engineering. Casein-based bio-nanocomposites have emerged as a significant research interest in food science, offering considerable potential for a wide array of scientific applications, such as drug formulation and nutraceutical delivery. It is crucial for scientists to engage in ongoing research and development efforts to encourage sustainable progress, enhance commercial viability, improve manufacturing processes, and expand the engineering applications of casein micelles toward fostering an eco-friendly industry. Review Wed, 17 Sep 2025 00:00:00 GMT Edward P. C.Lai, ApollinaireTsopmo, Wed, 17 Sep 2025 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101099 https://www.explorationpub.com/Journals/eff/Article/10102 Aim: The scope of the present study was to investigate the phytochemical profile of Psidium guajava and Carica papaya leaves aqueous extracts, from plants cultivated on Crete island in Greece. Methods: Total phenolic content (TPC) in the aqueous extracts was determined spectrometrically using the Folin-Ciocalteu (F-C) assay. The identification and quantification of different phenolic compounds in the aqueous extracts were conducted using reversed-phase high-performance liquid chromatography (RP-HPLC) analysis. Different metals were also determined (K, Fe, Zn, Ca, Mg, Pb, and Cd) to investigate the potential health claims or hazards in the water extractable infusion using inductively coupled plasma mass spectrometry (ICP-MS) method. Results: TPC in the aqueous extracts was found to be 28.0 g gallic acid equivalent (GAE)/kg dry leaves for Psidium guajava leaves aqueous extract and 15.0 g GAE/kg dry leaves for Carica papaya leaves aqueous extract. The dominant phenolic compounds in Psidium guajava leaves aqueous extract were myricetin (3,852 mg/kg dry sample) and rutin (670 mg/kg dry sample) while the dominant phenolic compounds in Carica papaya leaves aqueous extract were salicylic acid (338 mg/kg dry sample) and rutin (264 mg/kg dry sample). Different metals were also determined (K, Fe, Zn, Ca, Mg, Pb, and Cd) to investigate the potential health claims or hazards in the water extractable infusion, and it was found that no toxic metals were extracted whereas some nutritional benefits were achieved. Conclusions: Results proved that Psidium guajava and Carica papaya can be provided a strong antioxidant activity and can be used as medicinal plants. Original Article Wed, 26 Apr 2023 00:00:00 GMT Dimitrios D.Ntakoulas, Ioannis N.Pasias, Kalomoira G.Raptopoulou, GeorgiosDimitriou, CharalamposProestos, Wed, 26 Apr 2023 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/10102 https://www.explorationpub.com/Journals/eff/Article/10103 Among the species of the rich algological flora of the North Atlantic, some can be used for direct consumption in human food, although few are currently cultivated on a large scale and/or marketed for this purpose. The European tradition regarding this custom is practically nil and the expression of current eating habits is little different from the past. In Europe, only in times of hunger (for example, during the Great World Wars) was seaweed consumed by the populations closest to the coastline. In addition to the multiple applications described, which expanded enormously in the 1970s, based on phycocolloids (agar, carrageenans, and alginates)—used as thickeners in the food industry, in soups, meat preserves, dairy products, and pastries—there is currently a trend of increasing consumption, both in North America and Europe. Review Thu, 27 Apr 2023 00:00:00 GMT LeonelPereira, Thu, 27 Apr 2023 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/10103 https://www.explorationpub.com/Journals/eff/Article/10104 Aim: In this work, the development for the first time of a green and efficient method to obtain bioactive extracts from Mentha x rotundifolia leaves has been investigated. Methods: The efficiency of three techniques [microwave-assisted extraction (MAE), subcritical water extraction (SWE), and ultrasound-assisted extraction (UAE)] was compared in terms of total phenolic content (TPC) and antioxidant activity [1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azino-bis (3-ethylbenzthioazoline-6-sulfonic acid) (ABTS) assays]. Results: Under similar operating conditions, SWE outperformed MAE and UAE for providing M. rotundifolia extracts with improved antioxidant activity. Further in-depth optimization of the SWE method by means of a Box-Behnken experimental design showed 120°C, 5 min, 0.08 g dry sample: 1 mL water and 2 extraction cycles as optimal experimental parameters to provide the maximum yield of phenolics and the highest bioactivity. The application of the developed SWE method to M. rotundifolia leaves collected in different annuities (2014–2017) showed, in general, no significant differences regarding both composition and antioxidant capacity, as expected from plant samples grown in field under drip irrigation conditions. Conclusions: The SWE method here optimized is shown as a sustainable and efficient alternative for providing bioactive M. rotundifolia extracts with application as functional ingredients, natural preservatives, etc. in the food industry, among others. Original Article Thu, 27 Apr 2023 00:00:00 GMT María JesúsGarcía-Sarrió, Ana CristinaSoria, PlácidoGalindo-Iranzo, María LuzSanz, Thu, 27 Apr 2023 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/10104 https://www.explorationpub.com/Journals/eff/Article/1010100 Aim: Colombia’s economy relies heavily on agriculture, with Hass avocado (Persea americana) playing a key role. This fruit consists of exocarp, mesocarp, and endocarp, with the mesocarp being the most consumed part due to its rich composition of saturated and unsaturated fatty acids (omegas), which offer valuable nutritional properties. This study analyzed the lipid composition of Hass avocado from the northern subregion of the Caldas department and evaluated the variability in lipid content across cultivation zones based on metabolite profiles. Methods: Lipids were extracted from avocado samples, derivatized, and analyzed using gas chromatography-mass spectrometry (GC-MS) for lipidome characterization. Statistical analyses determined fat content variability across zones, and metabolic pathways involved in lipid biosynthesis were explored. Results: Fat content ranged from 10.27% to 59.04%, with significant differences observed between cultivation zones (ANOVA: p = 0.0102 for Aranzazu Business 1; p = 0.03918 for Salamina Business 1). GC-MS analysis identified 143 chromatographic signals, including 60 known metabolites, with major fatty acids such as myristic, palmitic, tridecanoic, palmitoleic (omega-7), and oleic (omega-9) acids. The identified functional groups comprised 28.3% alkanes, 21.7% aldehydes, 18.3% esters (derivatives of the derivatization process), and 11.7% alcohols. The observed regional lipid variability suggests that environmental and agronomic factors modulate fatty acid biosynthesis, potentially through adjustments in pathways such as the mevalonate route. Conclusions: This lipidomic approximation confirms the presence of bioactive omega-7 and omega-9 fatty acids, reinforcing the nutritional significance of Hass avocado and highlighting its potential cardiovascular benefits. The demonstrated variability across cultivation zones emphasizes the influence of local environmental conditions on lipid profiles. These findings contribute to the understanding of avocado lipid metabolism and provide valuable insights for optimizing cultivation practices, improving fruit quality, and informing functional food development. Original Article Thu, 25 Sep 2025 00:00:00 GMT Juan PabloBetancourt Arango, AlejandroPatiño Ospina, Jorge EduardoTabares Sepúlveda, Eduardo AlbertoVélez Naranjo, Jhon AlexanderFiscal Ladino, GonzaloTaborda Ocampo, Thu, 25 Sep 2025 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/1010100 https://www.explorationpub.com/Journals/eff/Article/10105 Nanoscience and nanotechnology have experienced a dizzying development in recent years, which undoubtedly contributes to various fields of human activity such as biotechnology, engineering, medical sciences, food security, etc. This impact has taken place in the food field too, especially in the role played by nanomaterials (NMs) for producing quality nano-based products, food shelf life, and target-specific bioactive delivery, since traditionally the presence of these materials was not at the nano-scale. Anyway, switching these materials to their nano-forms carries benefits as well as risks that must be assessed. Thus, the evaluation of the presence and quantity of these NMs must be achieved based on reliable physic-chemical-analytical information; hence the impact that analytical chemistry should have in the nanoscience to develop validated methodologies for its control. Currently, this fact represents a significant challenge due to the difficulties of measuring entities at the nanoscale in complex samples such as those of food. This review critically explores these analytical challenges, their difficulties, and their trends within the general framework of NMs’ analytical monitoring in food. Review Fri, 28 Apr 2023 00:00:00 GMT NataliaVillamayor, María JesúsVillaseñor, ÁngelRíos, Fri, 28 Apr 2023 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/10105 https://www.explorationpub.com/Journals/eff/Article/10106 Aim: The aim of this study is to investigate the polyphenol composition and distribution in the core, flesh, and peel of 20 apple varieties from China and its relation with browning characteristics of apple slices in the drying process. Methods: In this paper, the prominent phenolic compounds, which was determined by photo diode array-high-performance liquid chromatography (PDA-HPLC), and the chromatic value [coherent infrared energy (CIE) L*, a*, b*] were correlation analysised. Results: The results showed that apple core, flesh, and peel were characterized by phloridzin, chlorogenic acid, quercetin, and related derivatives respectively. The 20 apple varieties showed a significant difference (* P < 0.05) in browning variation in the drying process. The browning at the initial stage was mainly L* declined, which was induced by polyphenols enzymatic oxidation. While the browning was characterized by b* and a* value increment at the end of the drying process, where the Maillard reaction was the dominant factor. Conclusions: The correlation distance between the main phenolic compounds in apple core, flesh, and peel with the average chromatic L*, a*, and b* values varied at different stages of the drying process. Original Article Thu, 08 Jun 2023 00:00:00 GMT WenyueWang, XuanLi, JiaxingHu, JinfengBi, Thu, 08 Jun 2023 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/10106 https://www.explorationpub.com/Journals/eff/Article/10107 Aim: The aim of this study is to comprehensively investigate the distribution of amine and phenol compounds in different flavors of Baijiu. Methods: 12C-/13C-dansyl chloride labeling was applied for untargeted and quantitative analyses of amine and phenol compounds in Baijiu. Results: A total of 267 amine/phenol compounds were detected, and 30 of them were confirmed by the standards. 4 of 30 confirmed compounds were newly identified in Baijiu, and 16 ones were related with flavor or biological activity. After statistical analysis, 34 amine/phenol compounds were defined as potential markers for indicating sauce flavor, strong flavor, and light flavor Baijiu. 30 compounds in Baijiu were quantified with high precision, high accuracy, and high sensitivity. Results of the untargeted and quantitative analyses indicated that the number and contents of amine and phenol compounds were generally richest in sauce flavor Baijiu, while lowest in light flavor Baijiu. Conclusions: The results obtained in the research are beneficial for comprehensively understanding the amine and phenol compounds in Baijiu and further provide the basis for the flavor blending of Baijiu. Original Article Sat, 01 Jul 2023 00:00:00 GMT XiaoyuXie, FujianZheng, TiantianChen, XinyuLiu, ChunxiuHu, MingMa, XinLu, GuowangXu, Sat, 01 Jul 2023 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/10107 https://www.explorationpub.com/Journals/eff/Article/10108 Aim: This study aims to develop sensitive and reliable analytical technologies to enable the distinction between wild-caught and farmed fish through appropriate molecular markers to protect consumers from fraudulent fish labelling. Gilthead sea bream, Sparus aurata L. (S. aurata L.), is a very common fish used as foodstuff worldwide and globally produced in aquaculture in the Mediterranean basin. Wild-caught and farmed species are very different in feed and lifestyle and the quality and safety of these products strongly depend on fish growth, processing history, and storage conditions. Methods: Hydrophilic interaction liquid chromatography (HILIC) coupled with electrospray ionization (ESI) and Fourier-transform mass spectrometry (FTMS; HILIC-ESI-FTMS) was employed to discriminate the phospholipidome profiles of fillets extracts of wild-caught from farmed gilthead sea breams. Results: The untargeted approach led to the annotation of a total of 216 phospholipids (PLs), namely 65 phosphatidylethanolamines (PEs), 27 lyso-PEs (LPEs), 61 phosphatidylcholines (PCs), 34 lyso-PCs (LPCs), and 29 sphingomyelins (SMs). Untargeted lipidomics data were investigated by principal component analysis (PCA) and K-means clustering. Lyso-PLs (LPLs) of PEs and PCs including ether-linked side chains were found as discriminating markers between the two types of fish samples. The PLs that were most responsible for distinguishing between the lipid extracts of farmed and wild S. aurata fillets were successfully characterized by tandem mass spectrometry (MS/MS). The analysis revealed that wild fillet lipid extracts contained some PE exhibiting ether bonds (PE P-), viz. 16:0, 18:0, 18:1, and 18:2 and polyunsaturated fatty acyl chains (i.e., 22:6 and 22:5). In farmed species, the estimated abundance ratios of fatty acyl chains 20:4/18:2 and 22:6/20:5 were 0.9 and 0.05, respectively. However, in wild-caught fish, these ratios were found to be two-fold higher and four-fold higher, respectively. Conclusions: This work demonstrates that the combination of HILIC-ESI-FTMS and chemometrics can serve as a valuable tool for evaluating fish authenticity and assessing quality concerns by monitoring specific lipid ratios. Original Article Sat, 01 Jul 2023 00:00:00 GMT SaraGranafei, Cosima D.Calvano, GiovanniVentura, AndreaCastellaneta, IlarioLosito, Tommaso R.I.Cataldi, Sat, 01 Jul 2023 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/10108 https://www.explorationpub.com/Journals/eff/Article/10109 Aim: The aim of this study is to apply untargeted proton nuclear magnetic resonance (1H NMR) and chemometric analysis to obtain the cacao pod husk (CPH) fingerprint and evaluate the effect of dehydration in the CPH metabolome. Methods: Phosphate buffer extracts (pH 6.5) were obtained and measured using a one-dimension (1D) 1H NMR spectrometry. The 1D 1H NMR spectra were recorded without spinning and using the presaturation (PRESAT) pulse sequence to suppress the residual H2O signal. The 3-(trimethylsilyl) propionic-2,2,3,3-d4 acid sodium salt (TSP) was used as an internal reference. Analysis of processed data, applying an orthogonal projection on latent structure-discriminant analysis (OPLS-DA) model was used to highlight significant differences between the three dehydration treatments. Signal assignment of CPH metabolites was carried out based on the coupling constant, software simulation prediction, published data comparison, and metabolomics databases. Results: A total of 25 compounds were detected by 1H NMR, methylxanthines, sugars, some amino acids, fatty acids, and organic acids were found among the identified compounds. The fingerprint spectra of the three dehydration methods were clustered separately discriminating the metabolome profile of each of the dehydration treatments, finding that metabolome remarkably differed in theanine, myristic acid, fumaric acid, and aspartic acid composition. Conclusions: An untargeted metabolomics to obtain the fingerprint of CPH was successfully established. A 1H NMR spectra with a detailed signal assignment aided to identify 25 metabolites present in CPH fresh and dried by different methods. The results complement the information about CPH composition and how it is affected by the temperature used during the dehydration process. The multivariate analysis points out that freeze drying (FD) preserves the metabolites better than microwave drying (MWD) or hot air drying (HAD). FD and MWD are similar in composition maintaining most of the compounds after drying. Original Article Wed, 23 Aug 2023 00:00:00 GMT Demelza NayelliVillalón-López, MarcelaHernández-Ortega, AliciaOrtiz-Moreno, GuillermoCeballos, GerardoZepeda-Vallejo, LourdesValadez-Carmona, Wed, 23 Aug 2023 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/10109 https://www.explorationpub.com/Journals/eff/Article/101010 Aim: This study aimed to isolate, characterize, and encapsulate a lupeol-rich fraction obtained from the hexanic extract of Coccoloba uvifera L. leaves to evaluate its potential use in nutraceutical or pharmaceutical applications. Methods: The C. uvifera leaf extract was fractionated by column chromatography and the presence of lupeol was assessed by thin layer chromatography, attenuated total reflection-Fourier transform infrared (ATR-FTIR) spectroscopy, nuclear magnetic resonance (NMR), and liquid chromatography-mass spectrometry (LC-MS). Additionally, the lupeol-rich fraction was characterized according to its antioxidant capacity and cytotoxicity. Finally, this fraction was encapsulated into electrospun nanofibers made of high degree of polymerization agave fructans (HDPAF) combined with polyethylene oxide (PEO). The obtained nanofibers were characterized in terms of morphology, chemical composition, and in vitro permeability using the Caco-2 cell line. Results: Fraction 6 showed a 77% of lupeol, quantified by chromatography, and presented a 7.3% inhibition of 2,2-diphenyl-1-picrylhydrazyl (DPPH). 100 µg/mL of fraction 6 showed a decrease in Caco-2 cell viability. Finally, fraction 6 was encapsulated into electrospun nanofibers, which showed an increase in the apparent permeability of the lupeol present in fraction 6 in Caco-2 cells in comparison to neat fraction 6. Conclusions: It was possible to isolate and encapsulate a lupeol-rich fraction from C. uvifera into electrospun nanofibers, which allows the increasing the apparent permeability of lupeol, and consequently, they could be used for nutraceutical or pharmaceutical applications. Original Article Mon, 28 Aug 2023 00:00:00 GMT Carla N.Cruz-Salas, ZoranEvtoski, MontserratCalderón-Santoyo, José M.Lagarón, CristinaPrieto, Juan A.Ragazzo-Sánchez, Mon, 28 Aug 2023 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101010 https://www.explorationpub.com/Journals/eff/Article/101011 Aim: As far as is known, the pharmaceutical effects of neem on human B-lymphoblastoid (TK6) cells have not been studied until now. Hence, the present study aimed to obtain neem phenolic extracts for inhibits the proliferation of TK6 cells and explore some possible underlying mechanisms involved in these effects. Methods: Hexane extract (HE) was obtained in the first step. After that, the residual hexane was removed from the neem. The dried neem sample was used in a new extraction for obtaining the ethyl acetate extract (EAE). Total phenolic compounds (TPC) and total flavonoid contents (TFC) were determined by spectrophotometric methods. Lactate dehydrogenase (LDH) and 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) tests were used to evaluate the cytotoxicity in TK6 cells. The stop at G0/G1 cell cycle and inducing apoptosis in the TK6 cells were analyzed by flow cytometry. For deoxyribonucleic acid (DNA) damage evaluation, the alkaline comet test was used. Results: The higher TFC (65.50 mg/g of extract ± 1.17 mg/g of extract) and TPC (52.08 mg of extract ± 0.88 mg of extract) were obtained in EAE compared to HE that was obtained TFC of 14.61 mg/g of extract ± 0.60 mg/g of extract and TPC of 3.20 mg/g of extract ± 1.20 mg/g of extract. EAE was more significantly cytotoxic to TK6 cells than HE. The apoptosis induction was higher after exposure to 15.0 µg/mL of EAE (11.29%) in comparison to 15.0 µg/mL of HE (2.52%). The G0/G1 phase increased from 72% negative control (NC) to 83% after treatment with neem extracts (15 µg/mL). Neem extracts were also able to cause DNA strand breaks in TK6 cells. Conclusions: The extraction residue from neem leaf after hexane extraction is a source important of cytotoxic and genotoxic molecules against TK6 cells, the results also can suggest that the toxic effects in TK6 cells can be provided most likely due to the presence of high content of TPC from neem extracts. Original Article Tue, 29 Aug 2023 00:00:00 GMT Klebson SilvaSantos, CarlaCosta, Maria JoãoBessa, João PauloTeixeira, Ana Veruska Cruz da SilvaMuniz, Francine FerreiraPadilha, CláudioDariva, Maria Beatriz Pinto PriorOliveira, Tue, 29 Aug 2023 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101011 https://www.explorationpub.com/Journals/eff/Article/101013 Aim: In this study, Polyphenol and chemical profiles in core, pulp, and peel of 7 apple varieties [Fuji (FS), Qinguan (QG), Qingping (QP), Jinshuai (JS), Gala (GL), Changmiou (CMO), and Huahong (HH)] were comparatively studied to distinguish the different metabolism biomarkers in the three parts of apple fruit. Methods: This study investigated the distribution of 15 polyphenolic compounds using a combination of multivariate analysis and ultra-performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UHPLC-Q-TOF-MS). Results: chlorogenic acid, catechin, epicatechin, phloretin were the most abundant components. While phloretin was the dominant component in core, chlorogenic acid was the main phenolic compound in pulp, and quercetin was mainly found in apple peel. The multivariate analysis showed that the chemical profile of peel was significantly distinct from that of apple pulp and core, whereas apple pulp and core overlapped with each other. The difference attributed to the compounds that were predicted from ultra-high performance liquid chromatography combined with quadrupole time-of-flight mass spectrometry (UHPLC-Q-TOF-MS), which were remarkably different (P < 0.05) and belong to polyphenol. Conclusions: It indicates that the potential superior biomarker of polyphenols is to differentiate the products from apple core, pulp, and peel respectively. This research provided an insight on the polyphenolic profile of core, pulp, and peel of apple fruits. Original Article Thu, 31 Aug 2023 00:00:00 GMT XuanLi, WenyueWang, JiaxingHu, JinfengBi, Thu, 31 Aug 2023 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101013 https://www.explorationpub.com/Journals/eff/Article/101012 The on-site, rapid, and intelligence detection methods are the wave in food safety. Recently, intelligent point-of-care test (iPOCT) methods serve as a promising alternative for advanced monitoring in food safety. By integrating smartphones with various detection methods, iPOCT methods demonstrate unique merits. Compared with lab-dependent instruments, iPOCT strategies have a short turnaround time (several minutes), high accuracy (μm level or less), and portability (smartphones). This work discussed principles of optical and electrical iPOCT methods, including absorbing light, fluorescence, chemiluminescence, potentiometry, voltammetry, impedance spectroscopy, and amperometry. The review emphasizes the practical applications for testing chemical and biological hazards in complex food matrices. The commercialization, challenges, and future trends of iPOCT are discussed as well. Review Wed, 30 Aug 2023 00:00:00 GMT LeZhang, XianglongYang, MeijuanLiang, ZhiquanTian, ZhaoweiZhang, Wed, 30 Aug 2023 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101012 https://www.explorationpub.com/Journals/eff/Article/101014 Epidemiological studies have reported an association between obesity/metabolic syndrome (MetS) and male reproductive disorders. Endocrine dysfunctions, direct testicular damage, chronic low-grade inflammation, and insulin resistance (IR) are involved in the occurrence of male obesity secondary hypogonadism (MOSH) which in turn alters the metabolic imbalance, creating a sort of vicious circle. Since IR and chronic inflammation state play a pivotal role in MOSH, low-calorie and low-carbohydrate diet protocols may be administered in obese men to improve their metabolic and hormonal profile. The ketogenic diet (KD) has been reported to determine positive effects on body weight, IR, cardio-metabolic risk, hypothalamic-pituitary-testicular (HPT) axis, and prostate with possible improvement of plasma androgens levels, sexual function (SF), and male fertility. This review aims to evaluate the effectiveness of KD on testicular function. Emerging evidence reports that very low-calorie KD (VLCKD) may revert MOSH by restoring HPT axis function and testosterone (T) levels. Moreover, VLCKD could improve SF, prostate health and lower urinary tract symptoms (LUTSs) in overweight/obese male patients. VLCKD may also positively impact spermatogenesis although evidence is still poor. Future studies are warranted to clarify the effectiveness of KD on testicular and prostate gland function. Review Sun, 29 Oct 2023 00:00:00 GMT GiuliaIzzo, CarmineIuliano, PaolaMolettieri, MarioVitale, Sun, 29 Oct 2023 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101014 https://www.explorationpub.com/Journals/eff/Article/101015 The Mediterranean dietary pattern, where extra virgin olive oil (EVOO) takes the central spot, is related to longer life expectancy and lower risk of a number of non-communicable diseases, including cardiovascular, diabetes, dementias, and cancer. Positive effect of olive oil on a broad spectrum of diseases, including diabetes mellitus type 2 (DMT2), is usually attributed to its fatty acid content (e.g., oleic acid). Yet, in the last two decades researchers confirmed that, the phenolic compounds (e.g., oleuropein) also significantly alter on glycaemic regulation. Other unprocessed parts of olive plant (fruit and leaves) showed positive impact on glycaemic variability among individuals living with DMT2. The present review focuses on the available research findings on the effect of olive oil, fruits, and leaves on DMT2 treatment. Specifically, the focus is on polyphenols and fats of olive oil, fruits, and leaves with regard to their antidiabetic biological activities. Review Mon, 30 Oct 2023 00:00:00 GMT MarioNosić, Viduranga Y.Waisundara, InesBanjari, Mon, 30 Oct 2023 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101015 https://www.explorationpub.com/Journals/eff/Article/101016 Aim: Soy whey is a byproduct of tofu production and is being discarded after tofu preparation. However, soy whey is a rich source of phytochemicals, minerals, and protein. The present study was conducted to utilize soy whey for the development of nutraceutical-rich orange juice beverages. Methods: The soy whey and orange juice were produced and beverage samples were developed from them. The samples were evaluated for physicochemical, rheological, antioxidant, and sensory properties to evaluate the optimum percentage of soy whey that can be utilized for beverage development. Results: The protein content increased from 0.45% to 1.65% with an increase in soy whey from 0% to 50%. The pH of the beverage samples was in the range of 4.27–4.77 with the total soluble solids (TSSs) of 5.75–6.0 for various beverage samples. The lightness (L*), redness (+a*), and yellowness (+b*) of beverage samples range between 31.57–49.04, 1.21–0.54, and 25.37–39.63 respectively. The vitamin C content of the beverage samples was 56.30 mg/L, 52.75 mg/L, 36.97 mg/L, 26.35 mg/L, and 22.87 mg/L for A, B, C, D, and E beverages respectively. The 1, 1-diphenyl-2-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), reducing power ranges of beverage samples range between 91.2–96.23%, 0.521–0.994%, and 0.204–0.859% respectively, and total phenolic content (TPC) ranges between 112 mg gallic acid equivalents (GAE)/100 mL and 181 mg GAE/100 mL of beverage samples. The beverage samples presented a shear thinning property with a flow index (n) ranging between 0.2371–0.8214. The consistency coefficient of the beverage samples ranges between 0.0405 Pa∙Sn and 0.0041 Pa∙Sn. The control, 20%, and 30% soy whey-containing beverage samples showed higher sensory properties. Conclusions: The beverage samples with 0%, 20%, and 30% showed improved DPPH and FRAP percent activity and higher overall acceptability compared to 40% and 50% soy whey-containing beverage samples. Original Article Mon, 30 Oct 2023 00:00:00 GMT Hilal AhmadPunoo, Jahangir A.Rather, AndleebMuzaffar, Mon, 30 Oct 2023 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101016 https://www.explorationpub.com/Journals/eff/Article/101017 Aim: The extraction of polyphenols is commonly accomplished using conventional techniques such as solid-liquid and liquid-liquid extraction, which are associated with the use of high quantities of organic solvents, long extraction times, and low selectivity and reproducibility. These limitations have led to the development of innovative extraction technologies. The purpose of this study was to investigate the ultrasound-assisted extraction (UAE) and microwave-assisted extraction (MAE) of polyphenols from partially defatted chia flour (PDCF). Methods: The effect of four factors on the extraction of polyphenols (percentage in relation to the initial weight of PDCF) and on the antioxidant activity [quantified by 2,2’-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) and ferric reducing antioxidant power (FRAP) methods] was investigated and the UAE and MAE processes were optimized using the response surface methodology (RSM). Results: It was found that MAE improved the extraction yield (polyphenol content and antioxidant activity) in shorter extraction times when compared to UAE. Conclusions: The application of these alternative green technologies improved the performance of the polyphenol extraction process from PDCF. Overall, both techniques could be used as efficient green alternatives. Original Article Tue, 31 Oct 2023 00:00:00 GMT MicaelaAntón, CarolinaAranibar, DiegoDusso, LauraMoyano, AliciaAguirre, RafaelBorneo, Tue, 31 Oct 2023 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101017 https://www.explorationpub.com/Journals/eff/Article/101018 Aim: Food production demand has been promoting an increase in the generation of agro-industrial waste. Food industry waste can contain compounds with added value that, if properly extracted and used, can be applied to the development of healthy foods (clean label), nutraceuticals, senior food, cosmetics, etc. The revaluation of by-products from the broccoli industry will make it possible to reduce the large volume of broccoli waste, reducing the cost of waste management and obtaining compounds of interest from them. The aim of this work is the extraction of compounds of interest by means of environmentally sustainable technologies and to characterize the freeze-dried broccoli extracts obtained in each green technology in terms of their characteristic compounds of interest and the study of antimicrobial and antioxidant capacity. Methods: The methods of extraction of compounds of interest from broccoli used in this research are environmentally sustainable technologies, using water as the extraction solvent, including aqueous extraction (AE), enzymatic extraction (EE), and ultrasound-assisted extraction (UAE). After extraction, the freeze-dried broccoli extracts obtained were characterized and the antimicrobial capacity was studied with Listeria and Salmonella strains and the antioxidant capacity was studied with Saccharomyces strains, thus determining which of the techniques is most effective for obtaining a freeze-dried broccoli extract with a high concentration of bioactive compounds. Results: As a result of the research, different products have been obtained from broccoli waste by means of three green extraction techniques, obtaining products with a high concentration of bioactive compounds with antioxidant and antimicrobial capacity against strains such as Listeria and Salmonella. Conclusions: The waste generated in the broccoli industry has been revalued to obtain high added value products using environmentally sustainable techniques. Due to their high concentration of bioactive compounds, these products are effective as functional products due to their antioxidant and antimicrobial capacity. Original Article Wed, 01 Nov 2023 00:00:00 GMT David Q.Martínez, FranciscoLorca, Maria DoloresFernández, PresentaciónGarcía, Wed, 01 Nov 2023 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101018 https://www.explorationpub.com/Journals/eff/Article/101019 Cardiovascular disease (CVD) stands as the leading global cause of mortality, underscoring the critical need for practical tools to assess CVD risk at an early stage. An accessible approach involves the evaluation of bloodwork alongside simple anthropometric measurements. This narrative review seeks to establish the appropriateness of common parameters used in the outpatient setting in assessing the risk of developing CVD. These parameters encompass bloodwork values employed to characterize insulin resistance (IR) and dyslipidemia, as well as anthropometric measurements used to describe issues related to overweight and fat distribution. A particular emphasis is placed on understanding how Mediterranean and ketogenic diets influence these parameters. In the realm of bloodwork, findings indicate that the triglycerides (TG) to high-density lipoproteins (HDL) ratio serves as a valuable tool for assessing both IR and dyslipidemia. Less emphasis should be placed on total cholesterol and low-density lipoproteins (LDL) because the existing literature lacks consistency and fails to establish a clear, direct correlation between cholesterol levels, CVD, and mortality. On the other hand, numerous studies consistently demonstrate a direct correlation between CVD, mortality, and the levels of small-dense LDL (sdLDL), which represent the oxidized form of LDL. Regarding anthropometric parameters, the body mass index (BMI) falls short in value as it neglects to consider fat distribution and lean mass. More informative are anthropometric parameters that account for a single measure of fat mass and another for lean mass, such as the waist-height ratio (WHtR) or the waist-hip ratio (WHR). Both Mediterranean and ketogenic diets demonstrate improvements across major parameters used to evaluate CVD and mortality risk. The ketogenic diet, in particular, yields superior results in most aspects, except cholesterol levels. Further studies are recommended to refine dyslipidemia characterization and its connection to health outcomes. Review Thu, 28 Dec 2023 00:00:00 GMT Leo KarlHanke, FrancescaPoggiante, PaolaMolettieri, Thu, 28 Dec 2023 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101019 https://www.explorationpub.com/Journals/eff/Article/101020 Nitenpyram (NIT) and dinotefuran (DNF) are neonicotinoid pesticides commonly used in the production and storage of agricultural products, as well as in forests and gardens, for the purpose of protection from insect pests. Although they are safer for mammals, their toxic effects on pollinators, such as bees, and their long-term accumulation in water and soil, are important problems. Therefore, it is crucial to ensure that their usage remains within certain specific limits and that their residues are quickly, precisely, and reliably monitored in various samples. In this review, electrochemical methods, which are voltammetry, amperometry, and potentiometry, for the determination of NIT and DNF in pure solutions, agricultural, and environmental samples by using various modified electrodes were reviewed. The results obtained from studies published since 2011 were compared, and the effectiveness of the selected methods was demonstrated. It was observed that the electrochemical methods, particularly voltammetry, used in the studies conducted for NIT and DNF yielded selective and sensitive results at detection limits at nmol L–1 levels. These methods also exhibited high precision and accuracy without being affected by the matrix of the studied samples, such as soil, water, or agricultural products. Review Fri, 29 Dec 2023 00:00:00 GMT DilekKul, Fri, 29 Dec 2023 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101020 https://www.explorationpub.com/Journals/eff/Article/101022 Aim: Cardiovascular disease (CVD) are among the main causes of death worldwide and dyslipidemias account for one of the risk factors for these diseases. Habitual apple consumption appears to be inversely associated with reduced cardiovascular risk. Then, this systematic review aims to investigate the effect of chronic apple consumption on the lipid profile of adults with dyslipidemia. Methods: A systematic search was performed in electronic databases, including PubMed, Embase, Web of Science and Scopus, without restriction of year of publication. Inclusion criteria were randomized clinical trials in humans that investigated the effect of chronic consumption of whole fresh or dried apple, for a period longer than two weeks of intervention on the lipid profile. Results: Based on the methodology used and following the pre-established search strategies, 4,468 articles were found. After applying the inclusion and exclusion criteria, five articles were selected for qualitative evaluation, covering 522 adult participants of both sexes. Three randomized controlled trials included in this review demonstrated that there was a decrease in plasma total cholesterol (TC), triglyceride and low-density lipoprotein cholesterol (LDL-c) concentrations, in addition to an increase in high-density lipoprotein cholesterol (HDL-c) concentration. Two other studies found different results. Low risk of bias was identified in three studies. Conclusions: The analysis of the studies indicates that the consumption of fresh and/or dried apples with the peel has a beneficial effect on the lipid profile of adults, with a decrease in TC and LDL-c. These effects may be related to polyphenols and soluble fibers, among other functional compounds present in this fruit. Systematic Review Fri, 29 Dec 2023 00:00:00 GMT Luciana Melode Farias, Liriane Andressa Alvesda Silva, Margarete Almeida Freitasde Azevedo, Nayara Vieira do NascimentoMonteiro, Maísa Guimarães SilvaPrimo, Vitória RibeiroMendes, Joyce LopesMacedo, MassimoLucarini, AlessandraDurazzo, Daniel Dias RufinoArcanjo, Maria do Carmo de Carvalhoe Martins, Fri, 29 Dec 2023 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101022 https://www.explorationpub.com/Journals/eff/Article/101021 Aim: This study aims to evaluate the sensory profile of corn-based extrudates fortified with phytosterol and pea protein isolates (PPI) using the fuzzy logic technique to assess similarity values and rank the quality attributes. Methods: Using a mix of yellow PPI (ranging from 0 to 20%) and corn flour (ranging from 80% to 100%), extrudates were developed, ensuring a consistent addition of phytosterol-containing oil at 5%. For this experiment, the Box-Behnken (BB) design was used, comprising 17 runs, factoring in parameters like the percentage of PPI (0–20%), screw speed (300–500 rpm), and temperature (130°–150°C). The optimal conditions were found to be 2.78% PPI, a screw speed of 451 rpm, and a temperature of 150°C, resulting in a desirability value of 0.725. For sensory evaluation, the fuzzy logic technique was used to compare the functional extrudates (S1) with commercial variants (S2, S3, and S4). This helped to gauge acceptance/rejection, similarity values, rankings, and overall consumer acceptability of the extrudates. Results: Commercial sample S4 achieved the highest ranking on the sensory scale as “very good”. When considering the quality attributes of extrudates, taste and mouthfeel were the most favored, followed by color and flavor. This study underscored the value of using fuzzy logic for sensory evaluation in determining the acceptance of new food products. It also proved effective in assessing food products’ quality attributes, especially after evaluating the phytosterol content post-extrusion. Conclusions: The fuzzy logic technique in sensory evaluation has effectively identified the optimal extrudates and their quality attributes during the development of new functional food. Original Article Fri, 29 Dec 2023 00:00:00 GMT MekalaPavani, PoonamSingha, Darwin ThanarajRajamanickam, Sushil KumarSingh, Fri, 29 Dec 2023 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101021 https://www.explorationpub.com/Journals/eff/Article/101023 Aim: Cynometra cauliflora (namnam) belongs to the family Fabaceae and is native to eastern Peninsular Malaysia. It grows well with an annual rainfall of 1,500–2,000 mm. Even though a considerable amount of research has been carried out with C. caulifora, there is a dearth of information about biomolecules that may pave the way for drug discoveries and food supplements, which is a gap addressed in this study. Methods: The study presented in this paper has identified several antimicrobial, antioxidant, and anti-inflammatory substances, and an in silico approach was used to understand the behaviors of kaempferol-3-O-rhamnoside (K-3-Rh) and β-sitosterol acetate against Alzheimer’s disease (AD). The molecular dynamics (MD) simulations were performed with the selected protein ligand complex of two natural molecules and the synthetic ligand to analyze the dynamic behaviors and binding free energy throughout the 100 ns simulation time. Further, both natural molecules that were investigated comply with Lipinski’s drug-likeness rules. Results: The docking scores of both K-3-Rh and sitosterol were found to be compatible with the synthetic AD drug molecules [donepezil analogue (H0L)] used as a reference in the study. Hence, the phytochemicals of Cynometra caulifora showed comparatively similar potency against acetylcholinesterase (AChE). Conclusions: Overall, the potential binding affinity from molecular docking and static thermodynamics features from MD simulation suggest that K-3-Rh and β-sitosterol acetate could be considered as a potential therapeutic lead to inhibit AChE leading for AD treatment. Original Article Tue, 23 Jan 2024 00:00:00 GMT JagathIllangasinghe, Heethaka. Krishantha Sameerade Zoysa, NeelamaniYapa, Thushara ChathurangaBamunuarachchige, Viduranga YashasviWaisundara, Tue, 23 Jan 2024 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101023 https://www.explorationpub.com/Journals/eff/Article/101024 Vitamins are essential micronutrients for the functioning of the human body. Vitamins can be classified as water-soluble and fat-soluble, and are obtained through diet or supplementation. Fat-soluble vitamins include vitamin A, vitamin D, vitamin E, and vitamin K. These compounds are very sensitive to external factors, including light, oxygen, pH, and temperature. Lack of compound stability, poor solubility, and low permeability can compromise the bioavailability and usefulness of fat-soluble vitamins. The methodology of encapsulation of vitamins is currently being widely studied in order to improve their transportation and usage. Proteins (including protein isolates and concentrates) and carbohydrates derived from legumes are very interesting materials to coat compounds, considering their functional properties, and the fact that they are beneficial for the environment and human health. This review describes in detail the current knowledge about the use of legume protein and carbohydrates as materials for the encapsulation of fat-soluble vitamins. The functionality, health, and environmental advantages of legume fractions (particularly soy and pea fractions) as wall materials are also discussed. Future use of legume wastewater (soaking and cooking water derived from the treatment of legumes) as wall materials is evaluated as well. The study of encapsulation of fat-soluble vitamins by leguminous fractions is mainly focused on soy and pea protein isolates and concentrates and can still be expanded, considering the numerous benefits of encapsulation they provide. Research on encapsulation using legume carbohydrates is scarce and may be interesting due to their high encapsulation efficiency and easy digestibility. Saponins, proteins, and carbohydrates present in legume wastewaters could offer useful properties to encapsulation processes, while benefiting the environment. Review Fri, 23 Feb 2024 00:00:00 GMT Angela DanielaCarboni, Jessica NoeliaPerez, María CeciliaPuppo, Fri, 23 Feb 2024 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101024 https://www.explorationpub.com/Journals/eff/Article/101025 Aim: This study delves into the pasteurization process for craft beer, exploring its impact on containers and closures. Focusing on small breweries, it have been assess various treatments and find that batch immersion pasteurization post-bottling is optimal. Commercial crowns withstand pasteurization without altering the inner plastic material, crucial for extending the shelf life of craft beers, especially non-alcoholic variants. Methods: Artisanal pasteurization of craft beer batches was performed after evaluating available methods. Given the lack of literature on craft beer pasteurization, this study offers essential insights for the artisanal beer sector. Analyses of crown corks pre- and post-pasteurization were conducted using differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy (FTIR). Organoleptic analysis of pasteurized beers was also conducted. Results: DSC results indicate the film’s glass transition temperature (Tg) is around 62°C, while pasteurization at 66°C for 30 min did not degrade the polymer. Pressure retention and FTIR spectra show no clear differences between reference, pasteurized, and unpasteurized samples. Immersion pasteurization at 66°C with the analysed crowns is suitable for bottling craft beers without affecting polyvinyl chloride (PVC). Conclusions: The study concludes that the chosen pasteurization process does not impact crown PVC, ensuring its suitability for craft beer bottling. Severe pasteurization can alter beer qualities, but at 66°C, no such effects were observed in the organoleptic analysis. Original Article Tue, 27 Feb 2024 00:00:00 GMT RutDomínguez, BelénNotario, MarianoJiménez, María del MarEspinosa, LuisRomero, ManuelDomínguez, Tue, 27 Feb 2024 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101025 https://www.explorationpub.com/Journals/eff/Article/101026 Aim: This work aimed to develop rice bran oil-in-water (O/W) emulsions, stabilized with different mixtures of pea protein concentrate (PPC), Arabic gum (AG), and maltodextrin (MD), as the basis for the formulation of plant-based food products. Methods: The effects of the aqueous phase formulation on the properties of the resulting O/W emulsions were evaluated by a mixture design approach. Volume-weighted mean diameter (D[4,3]) of the emulsion particles and polydispersity expressed as the difference of D[4,3] – D[3,2], apparent viscosity at a shear rate of 200 s–1 and backscattering at different times associated to the global stability of the emulsions were studied as response variables. A multi-response optimization was carried out and mathematical models were validated. Results: The ternary mixtures of the aqueous phase showed significant antagonism between the three components in all the response variables. The optimal formulation of the aqueous phase for the O/W emulsions obtained after three homogenization cycles was 78% PPC and 22% MD. The properties of the O/W optimal emulsion were according to the ones predicted by the model. Conclusions: The best-formulated emulsion is promising for developing plant-based foods and beverages. Original Article Tue, 27 Feb 2024 00:00:00 GMT Lucas O.Benitez, RaúlPetelin, MarcosMalvasio, DaianaMonetta, MercedesRasia, Matias A.Musumeci, Juan M.Castagnini, Tue, 27 Feb 2024 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101026 https://www.explorationpub.com/Journals/eff/Article/101027 Plants play a key role in the treatment and prevention of diseases since ancient times. Eucalyptus has been traditionally used in the treatment of conditions related to the respiratory system, such as flu, colds, sore throats, bronchitis, as well as neuralgia, and stiffness. Eucalyptus camaldulensis has several phytoconstituents such as ellagitannins endowed with bioactivity, including antioxidant and inhibitory potential on various microorganisms causing foodborne diseases. Tellimagrandin I, pedunculagin, castalagin/vescalagin are among the most representative and have activity against pathogens such as Staphylococcus aureus, Escherichia coli, Listeria monocytogenes, and Bacillus cereus. These antioxidant ellagitannins may have potential application in the food, pharmaceutical, and cosmetic industries. The main industrial uses of E. camaldulensis are related to the production of wood, paper, and charcoal, with its leaves and branches considered by-products from these industrial activities. However, these plant by-products could be used to obtain bioactive compounds for the development of new and improved consumer goods. Therefore, the aim of this work was to review the main ellagitannins of E. camaldulensis and their antioxidant and antibacterial activities in foodborne microorganisms, as well as the relevance that these compounds may have in the food industry and related sectors. Review Wed, 28 Feb 2024 00:00:00 GMT EliseoSánchez-Loredo, LeonardoSepúlveda, Jorge E.Wong-Paz, LissethePalomo-Ligas, RaúlRodriguez-Herrera, Cristóbal N.Aguilar, Juan A.Ascacio-Valdés, Wed, 28 Feb 2024 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101027 https://www.explorationpub.com/Journals/eff/Article/101028 Alzheimer’s disease, a progressive and irreversible neurodegenerative disorder, is the most prevalent form of dementia with an increasingly growing incidence rate worldwide. As no effective therapeutic modalities are still available for the treatment of this serious disabling condition, lifestyle modifications, especially nutritional interventions, have been shown to be important in its prevention and symptomatic alleviation. In this short perspective article, an inverse association between the intake of sunflower seeds and the mortality from Alzheimer’s disease and dementia is proposed, showing that in the countries with the highest consumption of sunflower seeds, the death rate from this neurodegenerative disorder is low. The bioactive ingredients of sunflower seeds and their possible neuroprotective mechanisms are further unraveled, highlighting the potent antioxidant, antiinflammatory and neurotrophic effects of tocopherols, unsaturated fatty acids and phytosterols. Among the latter agents, β-sitosterol might be particularly important in combating Alzheimer’s disease by enhancing the levels of nerve growth factor and thereby promoting neurite formation. If future epidemiological studies will confirm the proposed inverse association between the intake of sunflower seeds and the development of Alzheimer’s disease and dementia, it is easy to include appropriate sunflower seed products in the everyday diet to protect against the pathogenesis and progression of this neurodegenerative disorder, especially in individuals with a genetic predisposition. Considering the rather long latency period before clinical manifestation of Alzheimer’s disease, nutritional approaches with specific foods might be a promising strategy for fighting against dementia. Perspective Mon, 18 Mar 2024 00:00:00 GMT KatrinSak, Mon, 18 Mar 2024 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101028 https://www.explorationpub.com/Journals/eff/Article/101029 Aim: The present study investigates the influence of various homogenization techniques, namely high-pressure valve homogenization and microfluidization, and different forms of modified sunflower lecithin, including deoiled (DL) and hydrolyzed (HL) variants, on the development of monolayer and bilayer nanoemulsions of chia oil. Methods: Oil-in-water (O/W) nanoemulsions with 5% chia seed oil were prepared using simple (0.5% DL or HL) or double-layer [0.5% DL or HL and 0.3% chitosan (Ch)] stabilization. This involved a two-step homogenization process, utilizing either microfluidization or high-pressure valve homogenization. Chia oil nanoemulsions were characterized by their zeta potential, particle size, and rheological properties. Besides, their physical stability and omega-3 content during refrigerated storage were evaluated. Results: Overall, the studied modified sunflower lecithin (DL and HL) demonstrated effective capability in stabilizing chia nanoemulsions and facilitating the formation of the double-layered structure following Ch deposition. Concerning the homogenization method, it has been demonstrated that under the same homogenization conditions, microfluidization resulted in significantly smaller droplet sizes and higher apparent viscosities compared to high-pressure valve homogenization. This discrepancy can be attributed to the design of the homogenization chambers, as microfluidization generates a narrow distribution of shear forces, while high-pressure valve homogenization yields a much broader distribution. In contrast to chia monolayer nanoemulsions, the nanoemulsions stabilized by modified sunflower lecithin-Ch demonstrated a noteworthy improvement in their overall stability. This enhancement can be ascribed to their increased apparent viscosity and the highly charged interfaces of the droplets. Furthermore, throughout the entire refrigerated storage period, the omega-3 content in all nanoemulsions remained unchanged. Conclusions: In this study, mono and bilayer chia oil nanoemulsions were successfully obtained using modified sunflower lecithin and high-energy techniques. Microfluidization outperformed high-pressure valve homogenization, resulting in smaller droplets and increased viscosity. These findings are relevant for designing stable chia oil nanoemulsions with natural components, offering substantial health benefits. Original Article Wed, 10 Apr 2024 00:00:00 GMT Luciana M.Julio, Claudia N.Copado, Bernd W.K.Diehl, Mabel C.Tomás, Vanesa Y.Ixtaina, Wed, 10 Apr 2024 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101029 https://www.explorationpub.com/Journals/eff/Article/101030 Natural antioxidants, such as phenolic compounds, carotenoids, vitamins, and microelements, are predominant in fruits, vegetables, herbs, and spices. The accretion interest of consumers in utilizing natural ingredients in food products, have accelerated the appeal for functional “natural” operations. Therefore, understanding how natural antioxidants especially nano-antioxidants, and their delivery systems when used in antioxidant polymers for food packaging are extracted from natural sources, would help prevent oxidation reactions. Given the increasing role of natural antioxidants in the daily lives of today’s communities, a continuous synthesis of relevant literature is pertinent. To supplement existing information, recent advances in nano-related natural antioxidants, their extraction methods and applications in the food industry are discussed in this current work. Insightfully positioning antioxidants within the nano-delivery systems, this current work reveals the potential nanotechnology provides in enhancing the absorption of antioxidants in human metabolic systems. Review Fri, 19 Apr 2024 00:00:00 GMT Ayla ElmiKashtiban, Charles Odilichukwu R.Okpala, AtefehKarimidastjerd, SaynaZahedinia, Fri, 19 Apr 2024 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101030 https://www.explorationpub.com/Journals/eff/Article/101031 Infertility is a crucial and common health issue worldwide, that affects people both physiologically and psychosocially. The condition is described as the disease of the reproductive system of either male or female or both, incapability to instate a pregnancy after one year or more than twelve months of regular unprotected sexual intercourse or six months for women aged 35 years or more. Presently, the etiology of infertility is not well understood, many genetic factors, lifestyle factors, and environmental conditions such as stress work, oxidative stress, unbalanced nutrition, and unhealthy dietary patterns have been implicated to interfere with reproductive safety in both the sex. The nutritional factors are known to be amenable to normal and healthy reproductive function in both males and females. According to many studies, increased energy intake, dietary behavioral change, and low physical activity are responsible for epidemic disorders such as diabetes, heart disease, and obesity that affect reproductive health as well, and clear evidence indicates that there is a connection between inappropriate nutrition and sperm quality. Endocrinal disruption, occupational stress, and lifestyle behavior are positively linked with the pathophysiology of infecundity. Imbalance intake of both macro and micronutrients negatively affects normal reproductive function. Changes in eating behavior, and unhealthy dietary patterns such as a higher intake of food prepared with saturated and trans fats, spicy and salty foods, and a lower intake of antioxidants including fruit and vegetables are associated with reproductive life. This narrative review summarized that many studies with more consumption of fruit, vegetables, whole cereals, meat, poultry, skim milk, and seafood and less consumption of fried, spicy, salty, sugary, processed cereals and meats are linked with good sperm count. Review Fri, 19 Apr 2024 00:00:00 GMT LuxitaSharma, DhananjaySharma, Fri, 19 Apr 2024 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101031 https://www.explorationpub.com/Journals/eff/Article/101032 Aim: This study was aimed at determining the levels of trace elements in six medicinal plants of tropical origin. Methods: The levels of As, Cd, Co, Cu, Fe, Mn, Ni, Pb, and Zn in Albizia glaberrima (AG), Aristolochia ringens (AR), Brysocarpus coccineus (BC), Ipomoea asarifolia (IA), Sansevieria liberica (SL), and Telfairia occidentalis (TO) were determined using an inductively coupled plasma-mass spectrometry. The estimated dietary intakes of the metals, hazard quotients (HQ), and hazard index (HI) were calculated. Results: The highest levels of Cd, Pb, Zn, and Fe were detected in IA. BC had the highest levels of Mn and Ni while AR had the highest levels of Cu, Co, and As. However, the levels of the metals were mostly below the permissible limits in the plants. The estimated dietary weekly intakes (EWIs) were below the provisional tolerable weekly intake for each chemical element. The EWIs range values were 21.566–643.114 µg/kg per day (kg is the unit of body weight), 0.008–1.529 µg/kg per day, 0.6–7.815 µg/kg per day, 67.569–215.889 µg/kg per day, 4.305–185.451 µg/kg per day, 0.225–1.704 µg/kg per day, 1.03–10.2 µg/kg per day, 0.933–2.286 µg/kg per day, and 62.554–854.4 µg/kg per day for Cu, Cd, Pb, Zn, Mn, Co, Ni, As, and Fe, respectively. The HQ values of the elements were less than 1 except for Cu in AR (1.321). The values of lifetime cancer risks exceeded the permissible limit in all the plant materials. Conclusions: The findings from the study revealed that the consumption of TO, SL, and AG for medicinal purposes has no inherent non-carcinogenic toxicity while the consumption of AR, IA, and BC has some risks of non-carcinogenic toxic. However, the six plant materials showed inherent risks of carcinogenic events, as such their use for medicinal purposes must be cautious, maybe by reducing both the ingestion rate and the frequency of intake. Original Article Fri, 26 Apr 2024 00:00:00 GMT Joseph A.Adeyemi, Abidemi J.Akindele, Olufemi S.Salami, Bruno A.Rocha, Vanessa C.de Oliveira-Souza, Victor O.Bankole, Marília Cristina OliveiraSouza, Chris O.Adedire, FernandoBarbosa, Fri, 26 Apr 2024 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101032 https://www.explorationpub.com/Journals/eff/Article/101033 In many areas of human life, including food, health, culture, and religion, mushrooms have had a significant impact. Most people eat mushrooms for their flavor and texture. Recently, they have gained popularity as a protein source and a drug research tool. According to the phyla Ascomycota and Basidiomycota, mushrooms are fungi that produce spongy fruiting bodies, particularly those that possess a stalk and an envelope top. Mushrooms are composed of 90% water and 10% dry material. Additionally, it has a physicochemical composition that is important for nutrition. Edible mushrooms have been shown to offer therapeutic benefits, including anti-cancer, cardiovascular, hepatoprotective, neuroprotective, hypolipidemic, antiviral, antibacterial, and anti-diabetic actions. Mushrooms are a fantastic source of nourishment since they are rich in proteins, minerals, complex sugars, unsaturated fatty acids, and secondary metabolites. The composition and nutritional benefits of edible mushrooms have been carefully investigated in this review. Edible mushrooms have been used as potential therapeutic stand-ins, and bioactive components present in edible mushrooms, such as polyphenolic compounds and antioxidant activity, have also been studied. This review article may also help scientists, researchers, and medical professionals slow the advancement of some lifestyle diseases, neurological disorders, along autoimmune disorders. Review Fri, 17 May 2024 00:00:00 GMT Jaya P.Ambhore, Vaibhav S.Adhao, Sanobar S.Rafique, Anup A.Telgote, Rutuja S.Dhoran, Bhavana A.Shende, Fri, 17 May 2024 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101033 https://www.explorationpub.com/Journals/eff/Article/101034 In recent years, many societies have expressed increasing apprehension regarding the potential negative impacts of food additives, pesticides, and environmental contaminants on human health. Environmental or occupational exposure to these compounds can cause significant adverse effects on human health by causing temporary or permanent changes in the immune system. There is supporting evidence linking pesticides/food ingredients/contaminants-induced immune alterations to the prevalence of diseases associated with changes in immune responses. Hence, it is essential to comprehensively understand the key mechanisms contributing to immune dysregulation induced by these substances, including direct immunotoxicity, endocrine disruption, and antigenicity. The impact of pesticides/food ingredients and contaminants on the human body ranges from mild to severe, depending on their affinity for blood components. These compounds form complexes with blood serum proteins, influencing their metabolism, transport, absorption, and overall toxicity. Numerous studies in the literature have explored the interactions between serum proteins and various molecules, including pesticides, drugs, and food dyes. These investigations employed a range of techniques, including spectroscopy, electrochemical and chromatographic methods as well as molecular modeling and molecular dynamics simulations analyses. This recent review, spanning from 2020 to the present, has been employed to investigate the binding characteristics, mechanisms, and attributes of different food additives, pesticides, and contaminants with serum proteins by using various techniques such as steady-state fluorescence, circular dichroism and ultra-violet spectroscopies, and computational docking methods. The review provides insights into these compounds’ positions and affinities to proteins and possible effects on human health through detailed research studies. Review Fri, 24 May 2024 00:00:00 GMT CemErkmen, Md. ZahirulKabir, Fri, 24 May 2024 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101034 https://www.explorationpub.com/Journals/eff/Article/101035 Aim: Kenaf (Hibiscus cannabinus) is an herbaceous plant of economic significance, the seed is rich in essential nutrients and has the potential for the production of protein-based products. This study investigated the holistic effects of coagulants, kenaf seed-to-water ratio for extraction, and temperature of addition of coagulant on the physicochemical and texture quality of kenaf seed tofu. Methods: Randomised full factorial design was used to obtain different formulations of kenaf seed tofu production under 4 factors at different levels. Results: The main factors of coagulant types, seed-to-water ratio and temperature of addition of coagulant significantly affected the yield, pH, crude protein, crude fat, lightness, yellowness and cohesiveness of the kenaf seed tofu while the redness of the tofu was significantly affected by the coagulant types only. However, the hardness, chewiness and springiness of the tofu were affected by coagulant types and concentrations. Additionally, the 2-way interactions significantly affected the texture profile of the tofu. Though, the 3-way and 4-way interactions have no significant effect on the texture characteristics of the kenaf seed tofu. Conclusions: The tofu made with aluminium potassium salt at concentrations of 0.50 g/100 mL and 1.00 g/100 mL, and 80°C temperature of addition of coagulant formed the highest yield of 71.22 g/100 g and 77.57 g/100 g, respectively. This study also found that aluminium potassium salt and glucono-delta-lactone, with the use of 1:3 seed-to-water ratio and 70°C or 80°C temperature of addition of coagulant were better in terms of hardness and chewiness. Original Article Tue, 04 Jun 2024 00:00:00 GMT Shafa’atu GiwaIbrahim, RoselinaKarim, Tue, 04 Jun 2024 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101035 https://www.explorationpub.com/Journals/eff/Article/101036 Aim: Saffron, a precious spice deriving from the emblematic Crocus sativus L. cultivation, is a traditional product with high socio-economic and cultural value in Greece, especially in the region of Western Macedonia where the Protected Designation of Origin (PDO) Krokos Kozanis thrives. Since 1981, its international trade has relied on the International Standard Organization (ISO) 3632 standard specifications for quality classification. Currently, the Codex Alimentarius Committee on spices and culinary herbs is developing a “Codex standard for dried floral parts—Saffron”, which introduces a new “extra” quality class on top of the existing ones. Efforts are underway to harmonize both standards for the benefit of the interested parties. In this direction, scientific evidence from compositional databases is essential for objective decision-making. This work presents a systematic study of the compositional variability in Greek saffron in terms of coloring, flavor, and aroma strength, according to ISO and Codex standards. Methods: Saffron samples (n = 547) were obtained from the registered growers-members of the Cooperative of Kozani Saffron Growers (Kozani, Western Macedonia, Greece, 2022 harvest). The samples were collected under the responsibility of the administration and quality control manager of the Cooperative, sent directly to the laboratory and analyzed according to ISO 3632-2 test methods for moisture, coloring, flavor, and aroma strength. The analytical data were combined with meta-data about individual member production, processing practices, etc. Results: The captured trends and overall discussion reveal to which extent the Greek PDO Krokos Kozanis can address challenges stemming from the introduction of the “extra” category. Conclusions: The results were used to initiate building a compositional database for the PDO Krokos Kozanis. The data should be regularly updated to serve not only the internal quality control management system of the Cooperative but also as reliable documentation for the official controls of the registered product. Original Article Fri, 07 Jun 2024 00:00:00 GMT Stella A.Ordoudi, Maria Z.Tsimidou, Fri, 07 Jun 2024 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101036 https://www.explorationpub.com/Journals/eff/Article/101037 Encapsulation is a pivotal technique for protecting and enhancing the efficiency of sensitive natural bioactive substances, notably essential oils, vitamins, and phenolic compounds, widely used in foods and nutraceuticals. Critical considerations in selecting encapsulation agents encompass safety, release kinetics, stability, and cost-effectiveness. Yeast cells emerge as versatile carriers distinguished by their low cost, compatibility with biological systems, and eco-friendly degradation properties, accommodating both hydrophilic and hydrophobic bioactive agents. Various yeast strains, including Saccharomyces cerevisiae, Torulopsis lipofera, Cutaneotrichosporon curvatus, Yarrowia lipolytica, and Candida utilis, find utility in microencapsulation. Yeast cell encapsulation relies on the permeation of bioactive agents through yeast cell walls, predominantly composed of mannoproteins and polysaccharides. The encapsulation process includes passive or vacuum-infused diffusion of bioactive compounds inside yeast cells, precise droplet size control, and attractive forces to trap bioactive components within cellular structures. Yeast cells display versatility in various states, whether alive or dead, intact or plasmolyzed. In addition, the loading capacity of hydrophobic bioactives can be increased through chemical pretreatment techniques such as plasmolysis, autolysis, and enzyme hydrolysis, freeing up space within yeast cells by eliminating water-soluble components. In summary, yeast cell encapsulation presents a promising and sustainable technology with diverse applications within the food industry. Yeast cells enhance the stability and controlled release of bioactive compounds, magnifying the efficacy of natural hydrophobic bioactives like curcumin, essential oils, β-carotene, and vitamin D across various food products. This comprehensive review focuses on the encapsulation procedures, influential factors, characterization techniques, and applications, with a pronounced emphasis on hydrophobic materials. Review Thu, 20 Jun 2024 00:00:00 GMT DenizGünal-Köroğlu, Aysenur BetulBilgin, GulsahKarabulut, BeyzaSaricaoglu, EsraCapanoglu, Thu, 20 Jun 2024 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101037 https://www.explorationpub.com/Journals/eff/Article/101038 Food samples require extensive sample preparations for instrumental analyses due to the complex matrices involved. Food safety regulatory agencies also require sample preparation procedures that are accurate, sensitive, robust, and, above all, fast, to handle the requirements for determining the safety of the massive amounts of foods and food products needed for human, pet and livestock consumption. There is also an inseparable interconnection between environmental, agricultural, forensic, cosmetic and industrial analytical chemistry involved in this requirement, and advances in analytical methodology are simultaneously applicable to all of these realms. As a response to these needs, the quick, easy, cheap, effective, rugged, and safe (QuEChERS) method was developed to provide multiclass analysis of agricultural products, and remains the basis for regulatory procedures for large scale analyses of food samples containing a wide variety of possible contaminants. However, since QuEChERS does not enhance analyte concentrations during sample preparation of these complex samples, the methodology also requires very expensive, very sensitive final analytical instrumentation, requiring highly trained personnel and continual maintenance. Smaller regulatory and field laboratories may also need sample preparation procedures for only a limited number of specific pesticides, metals, polycyclic aromatic hydrocarbons (PAHs) or other contaminants, requiring much less expensive and labor-intensive preparations and instrumentation. This is the role of liquid phase microextraction (LPME) in food sample preparation and analysis. LPME, individually or in combination with other sample preparation procedures, such as QuEChERS or traditional techniques such as solid phase extraction (SPE), can meet the requirements for sensitive and accurate analyses of specific analytes found in complex matrices, providing not only cleanup, but concentration of sample extracts, allowing the use of greener, less expensive and low maintenance final determination analytical instrumentation. Crucial review and application publications are tabulated to allow analysts easier access to appropriate publications to use this information for developing new or improved and greener validated methods for plant and animal food analyses. Review Thu, 18 Jul 2024 00:00:00 GMT John M.Kokosa, Thu, 18 Jul 2024 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101038 https://www.explorationpub.com/Journals/eff/Article/101039 Over the past few decades, there has been a major increase in type 2 diabetes (T2D) prevalence, a long-term medical condition in which your body doesn't use insulin properly in most regions of the world. After adjusting for the impact of aging populations, diabetes prevalence in adults (85–95% T2D) almost doubled between 1980 and 2020 worldwide. Increases were more pronounced in low- and middle-income countries and in men compared to women. The aim of this study is to evaluate the performance of a very low-calories ketogenic diet (VLCKD) as an effective nutritional approach for both TD2 and obesity. A ketogenic diet (KD) positively affects blood glucose levels, body weight, glycosylated hemoglobin, neurological disorders, and plasma lipid profiles. We combined ClinicalTrials.gov data and data from PubMed from 2020 to 2022. Only published papers that met the requirements of reporting clinical trials investigating an adult sample of T2D obese patients were included. The review shows the beneficial therapeutic value of a VLCKD in the management of T2D and long-term obesity and its capacity to help achieve disease remission. Evidence from the literature underlines the need to redefine guidelines to offer a dietary and low-carb option to combat insulin resistance (IR) and related diseases. Review Thu, 18 Jul 2024 00:00:00 GMT PaolaPellegrini, PaolaLemasson, LucaRastrelli, MariaD’Elia, Thu, 18 Jul 2024 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101039 https://www.explorationpub.com/Journals/eff/Article/101040 Aim: A protocol relying on quantum chemical calculations to assist prioritization of phenolic compounds as antioxidants in terms of hydrogen atom donation efficiency is presented. The use of reference compounds, an important metrological issue for a future harmonization and standardization of computational approaches in research is also considered. Methods: A density functional theory (DFT) approach, namely B3LYP/6-311G++(2d,2p)//B3LYP/6-31G in the gas-phase was used for structure optimization, frequency calculation and single point energy (SPE) calculation to obtain the bond dissociation enthalpy (BDE) value of the most active O-H of olive oil phenols. For some of them used as a test set and for comparison, BDE values were calculated using three more approaches, M05-2X in the gas-phase, Becke three-parameter Lee-Yang-Parr (B3LYP) and implicit solvent effects (n-heptane to model bulk oils) with the integral equation formalism version of the polarizable continuum model (IEF-PCM), Minnesota 05 functional with double nonlocal exchange (M05-2X) at a single step using 6-31G+(d) basis set and solvation model density (SMD) as solvation model. Phenol and Trolox were used as reference compounds for ΔBDE calculation. Results: The proposed protocol was faster by 1.35-, 1.6-, and 8.3-fold respectively than the other three and provided almost the same activity trend application to other type of olive oil phenols indicated that prioritization based on ΔBDE values was in accordance with the limited existing experimental findings in bulk oils, and the order of activity was generally in agreement with the structure-antioxidant activity criteria. Conclusions: Present findings highlighted the usefulness of quantum chemical calculations as a tool to screen/prioritize molecules with an established structure saving experimental effort and waste production. The expression of results relatively to phenol and Trolox BDE values, may assist comparisons among research findings and facilitate standardization. Based on the findings hydroxytyrosol and related compounds should be efficient hydrogen atom donors compared to other potent virgin olive oil phenols. Original Article Fri, 19 Jul 2024 00:00:00 GMT NikolaosNenadis, Maria Z.Tsimidou, Fri, 19 Jul 2024 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101040 https://www.explorationpub.com/Journals/eff/Article/101041 This paper reviews the nutritional quality and safety of edible farmed insects from the point of view of the Czech-Slovenian bilateral project: Quality, Safety and Authenticity of Insect Protein-based Food and Feed (INPROFF). Insects as a sustainable source of dietary protein for animal feed and even humans, when integrated into the European agrifood system, could offer a solution to Europe’s feed protein deficit and help alleviate environmental pressure from increasing protein demand, such as declining availability of land, water, marine and energy resources, the overuse of pesticides and reduced biodiversity. However, despite a growing interest in the European Union (EU) in farming edible insects, many economic, scientific, technological, and social barriers remain. In response, Slovenia, represented by the Jožef Stefan Institute, the Biotechnical Faculty of the University of Ljubljana, and Jata Emona d.o.o. (the leading supplier of feedstuffs for the Slovenian market), a country with no history of insect rearing but an interest in alternative protein, joined with the Czech University of Life Sciences Prague, representing the Czech Republic—a country with a history of insect rearing and research into edible insects—to establish INPROFF a three-year bilateral project that aims to close the knowledge gap regarding the quality and safety of insect-based products and boost the farmed insect food and feed value chain. Specifically, it comprises three thematic pillars: (P1) nutritional enhancement, (P2) safety and quality and (P3) authenticity, traceability, and consumer acceptance. The paper also discusses the gaps in the metrological challenges of analysing insects, which will be critical for ensuring safety, quality, and sustainability. The paper finds that although much work has been done, many exciting avenues remain for new research. Review Thu, 25 Jul 2024 00:00:00 GMT DavidHeath, AnjaVehar, LenkaKouřimská, MartinKulma, PetraŠkvorová, Hana ŠubrtováSalmonová, BarboraLampová, NayyerRehman, PolonaJamnik, BarbaraJeršek, MatjažČervek, Nataša PoklarUlrih, EsterHeath, NivesOgrinc, Thu, 25 Jul 2024 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101041 https://www.explorationpub.com/Journals/eff/Article/101042 The objective of this work was to compile data for the characterization of pistachio’s chemical composition and to analyze the benefits of their consumption in the diet. Pistachio edible seed is cultivated mainly in America, Mediterranean countries and Middle East. The geographical precedence may affect its mineral content as well as its lipidic profile and it may also influence the content of bioactive compounds. Pistachio presents a high proportion of vitamins, carotenoids, polyphenols, and flavonoids that have been associated with pistachio health benefits such as its antioxidant and anti-inflammatory activities. Pistachio intake would reduce glycemic index and control Type-2 Diabetes Mellitus. Clinical studies have also indicated that the presence of phytosterols, monounsaturated fatty acids (MUFAs) and dietary fiber from pistachio grains may reduce the risk of cardiovascular diseases (CVDs). Furthermore, the main wastes of pistachio industry [pistachio green hull (PGH) and pistachio shell (PS)] could be also considered a good source of bioactive compounds. Recent studies showed that the encapsulation of these nutraceutical compounds of PGH may be a green strategy for manufacture high-value foods within the framework of circular economy. Moreover, PS can be considered a good source of cellulose nanocrystals (CNC) that may be used for encapsulation and stabilization of oil-water emulsions. Review Fri, 26 Jul 2024 00:00:00 GMT JulianaRipari Garrido, MarielaPatrignani, María CeciliaPuppo, María VictoriaSalinas, Fri, 26 Jul 2024 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101042 https://www.explorationpub.com/Journals/eff/Article/101043 The extraction, separation, and purification of dietary proteins from a variety of food sources are crucial for their targeted use in food applications. To achieve this, proteins should be effectively separated from non-protein components such as cell wall structures, polysaccharides, and lipids. Traditional protein purification methods can be time-consuming, highlighting the need for automated, cost-effective, and sustainable alternatives. This comprehensive review critically assesses various protein purification instruments from an analytical perspective, weighing their advantages and disadvantages. The methods under evaluation include ultrafiltration, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), fast protein liquid chromatography (FPLC), high-performance liquid chromatography (HPLC), ultra performance liquid chromatography (UPLC), and microfluidic chips. Among these, FPLC stands out as an affordable and efficient technique that allows for high protein recovery. However, HPLC and UPLC provide faster results but may denature proteins, leading to lower recovery rates. Ultrafiltration is a cost-effective and straightforward method that doesn’t require complex equipment. Microchip-based approaches are emerging as innovative techniques for rapidly analyzing small samples. While SDS-PAGE is user-friendly, it denatures proteins, particularly those linked to other biomolecules. The choice of the most appropriate instrument depends on factors such as cost, energy efficiency, processing time, the characteristics of the target protein, desired outcomes, protein recovery, and resource availability. By critically examining these analytical instruments for protein purification, this review aims to assist researchers and practitioners in selecting the most suitable method for their specific needs, ultimately promoting efficient and successful protein purification endeavors in the field of food science and technology. Review Tue, 30 Jul 2024 00:00:00 GMT Anushi MadushaniWijethunga, ChijiokeEmenike, Tue, 30 Jul 2024 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101043 https://www.explorationpub.com/Journals/eff/Article/101048 Aim: Three factors that affect the chemical composition and perceptible aroma of Retsina—a distinguished Greek wine, crafted by infusing resin harvested from the Aleppo pine (Pinus halepensis Mill.) into the fermentation process of white or rosé wines—were studied: i) the pine forest altitude (resins were harvested from two distinct forests), ii) the resins’ tapping method (two tapping methods were implemented; a conventional one using a paste of sulfuric acid on the pine trunk as an irritating stimulant, and a natural method by not using any chemical stimulant) and iii) the duration of resin extraction in the must (a short and a long extraction time were investigated). Methods: To study these three factors and their respective interactions, nine vinification protocols were carried out. Must and wine samples were collected at different time points during fermentation, maturation and after bottling, and analyzed by both headspace SPME-GC-MS and RP-LC-TIMS-TOF MS techniques. The findings of the chemical analyses were subsequently correlated with those of sensory analysis conducted. Results: In the case of pine resins harvested using the natural method, neither the forest microclimate, nor the employed duration of resin extraction in the must seem to affect the intensity of the oily character in the wine, which remains at low levels. On the other hand, the results showed that when pine resin is harvested by the conventional method, longer contact times release heavier and more oily aromas into the must. Conclusions: In the case of pine resin collected using the natural method, the extraction time in the wine must and the choice of the harvesting area of the resin do not constitute a factor of quality for the produced wine, but rather a matter of style, in contrast to conventionally harvested resin, where these factors are critical for the resulted quality. Original Article Fri, 30 Aug 2024 00:00:00 GMT AlexandrosNakas, ChristinaVirgiliou, DionysiaSamara, EleniKechri, Andreana N.Assimopoulou, Fri, 30 Aug 2024 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101048 https://www.explorationpub.com/Journals/eff/Article/101044 Pickering emulsions have emerged as suitable alternatives to healthily and sustainably deliver unstable compounds, addressing the demands of consumers, increasingly concerned about the nutritional value and environmental impact of the products they consume. They are stabilized by insoluble solid particles that partially hydrate both the oil (O) and aqueous (W) phases through a combination of steric and electrostatic repulsions determined by their surface properties. Since the desorption energy of the particles is very high, their adsorption is considered irreversible, which accounts for their greater stability compared to conventional emulsions. Proteins and polysaccharides, used either individually or in combination, can stabilize Pickering emulsions, and recent studies have revealed that microorganisms are also suitable stabilizing particles. This review provides an overview of recent research on Pickering emulsions, highlighting the properties of the stabilizing particles, and their ability to deliver hydrophobic and/or unstable compounds. The use of Pickering emulsions as fat-replacers, edible inks for 3D-printing or their incorporation into packaging material are also presented and discussed, pointing out their great potential for further innovation. Review Tue, 30 Jul 2024 00:00:00 GMT LucíaCassani, AndreaGomez-Zavaglia, Tue, 30 Jul 2024 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101044 https://www.explorationpub.com/Journals/eff/Article/101045 Artificial intelligence (AI) is revolutionizing plant sciences by enabling precise plant species identification, early disease diagnosis, crop yield prediction, and precision agriculture optimization. AI uses machine learning and image recognition to aid ecological research and biodiversity conservation. It plays a crucial role in plant breeding by accelerating the development of resilient, high-yielding crops with desirable traits. AI models using climate and soil data contribute to sustainable agriculture and food security. In plant phenotyping, AI automates the measurement and analysis of plant characteristics, enhancing our understanding of plant growth. Ongoing research aims to improve AI models’ robustness and interpretability while addressing data privacy and algorithmic biases. Interdisciplinary collaboration is essential to fully harness AI’s potential in plant sciences for a sustainable, food-secure future. Review Wed, 07 Aug 2024 00:00:00 GMT Deependra KumarGupta, AnselmoPagani, PaoloZamboni, Ajay KumarSingh, Wed, 07 Aug 2024 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101045 https://www.explorationpub.com/Journals/eff/Article/101047 Food products can contain various substances, including essential nutrients, as well as non-nutritive elements and potentially toxic metals. Metal contaminants have the potential to accumulate within the food chain and, when they exceed safe thresholds, can be toxic to humans, leading to health issues. To mitigate health hazards caused by exposure to such harmful substances, accurate monitoring of metal concentrations in various food samples is crucial. Achieving this goal needs understanding the basic principles of various elemental analysis methods. Additionally, selecting the appropriate technique or combination of techniques is critical for obtaining accurate and relevant results. Various advanced analytical techniques, such as atomic absorption spectroscopy, flame emission spectroscopy, inductively coupled plasma-mass spectrometry (ICP-MS), and X-ray fluorescence (XRF) spectrometry, can be used for the quantification of heavy metals and metalloids in food. However, each method has its own limitations, and the accuracy depends on adequate sample preparation. This paper aims to provide a clear overview of commonly used methods and techniques for heavy metal detection in food products, addressing the advantages and limitations of each analytical technique. Additionally, it compares the most important performance parameters of the presented techniques, including the limit of detection (LOD), the limit of quantification (LOQ), recovery, and precision. Moreover, ensuring food safety involves conducting a thorough risk assessment analysis. By integrating risk assessment into the evaluation of heavy metals in food, it becomes possible to determine whether observed concentrations pose significant risks to human health. This step is imperative for establishing regulatory guidelines and implementing control measures to reduce or eliminate potential health risks. Incorporating risk assessment into the broader context of the review enhances its applicability in real-world scenarios, aiding policymakers, regulatory bodies, and researchers in making informed decisions regarding food safety standards and practices. Review Mon, 19 Aug 2024 00:00:00 GMT GabrielMustatea, Elena L.Ungureanu, Mon, 19 Aug 2024 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101047 https://www.explorationpub.com/Journals/eff/Article/101046 Aim: Ashwagandha is a widely recognized medicinal plant in Ayurveda, a traditional Indian system of medicine. These extracts, which are concentrated forms of the root, contain specified withanolides (WLs) at a 5% median concentration on their packaging. Given the visual similarity between the capsule contents of these dietary supplements and authentic pulverized Ashwagandha root, there is a growing suspicion that these so-called extracts may be merely pulverized roots. To address these concerns, a procedure for evaluating Ashwagandha root extracts is presented that offers simplicity, cost-effectiveness, and the ability to provide a valid estimation. Methods: The procedure incorporates microscopic investigations to facilitate the identification of plant fragments, which should be absent in properly prepared extracts. High-performance liquid chromatography (HPLC) with ultraviolet detection is employed to check whether the supplements are more than 10-fold concentrated compared to the powdered root, as claimed on the product labels. Results: In the analyzed Ashwagandha root extracts, plant fragments and starch granules were detected, which could be attributed to the root in terms of size and shape. HPLC analysis of both root extracts and roots revealed nearly identical chromatograms with respect to peak patterns and signal intensity. Quantitative analysis indicated a WL content of approximately 0.15% in all tested Ashwagandha root extracts, considerably lower than the claimed 5% median content but consistent with published data for Ashwagandha root. Conclusions: Notably, none of the 10 dietary supplements labeled as Ashwagandha root extracts fulfilled the manufacturers’ claims. These findings emphasize the need for practical and simple evaluation procedures, such as those proposed in this study. Such methods enable the evaluation of Ashwagandha root extracts without requiring the complex coupling of HPLC to mass spectrometry, making them accessible and feasible. Original Article Fri, 16 Aug 2024 00:00:00 GMT BernhardThalhamer, MarkusHimmelsbach, BenjaminSchatzmann, ChristianKlampfl, WolfgangBuchberger, Fri, 16 Aug 2024 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101046 https://www.explorationpub.com/Journals/eff/Article/101049 Aim: In the present study, bunch stem and cane extracts (Vitis vinifera L. cv. Malbec) rich in phenolic compounds (PCs) like flavonoids, phenolic acids, and stilbenes are studied as potential anticancer candidates. Methods: Twenty-three PCs were quantified by liquid chromatography-diode array fluorescence detection (LC-DAD-FLD). In vitro cytotoxic activity of both extracts on healthy (HBL-100) and colorectal cancer (HCT-116) human cell lines was assessed by 3-(4,5-di-methylthiazol-2-yl)-2,5-diphenyl tetrazolium bromide (MTT) reduction assay. Results: Cane extract did not show cytotoxic effect for the tested lines, which can be considered as an advantage for its application in the pharmaceutical industry. Conversely, the bunch stem extract showed a dose-dependent cytotoxic effect on HCT-116 and an IC50 of 680 µg/mL after 48 h of incubation; but not reported cytotoxic activity on the healthy cell line, evidencing a beneficial selective activity. The reported results encourage further investigation of these extracts as potential preventive and/or therapeutic drugs, or their combined use with chemotherapeutic treatments that lead to a potential dose reduction. Conclusions: The results preliminarily demonstrated that the extracts have potential anticancer properties or do not cause damage at the cellular level, encouraging their application as functional/nutraceutical or phytotherapeutic agents. Original Article Mon, 02 Sep 2024 00:00:00 GMT SusanaFerreyra, AriannaSosa-Lochedino, CarlosGamarra-Luques, AlejandraCamargo, ArielFontana, Mon, 02 Sep 2024 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101049 https://www.explorationpub.com/Journals/eff/Article/101050 Aim: Rice, one of the most widely consumed staple foods globally, relies on amylose content for its quality, impacting cooking, digestibility, and health properties. Conventional amylose determination methods are time-consuming and involve complex chemical treatments. Thus, there is growing interest in rapid, non-destructive techniques for food quality control. This study explores the potential of laser photoacoustic spectroscopy (LPAS) for predicting amylose content in rice flour. Methods: Certified rice flour standards of varying amylose levels have been analyzed using a quantum-cascade LPAS system. Preliminary analysis utilized Fourier transform infrared/attenuated total reflectance (FTIR/ATR) to identify rice starch spectral features in the IR region. Multivariate data tools like principal component analysis (PCA) and partial least squares (PLS) regression have been combined with LPAS measurements to extract information from the complex spectral data set and to demonstrate the ability of the system to predict their amylose content. Results: LPAS spectra, recorded between 7.0–11.0 μm, displayed two broad bands, showing a linear increase in signal with amylose content, especially notable in the specific fingerprint region within 8.5–10.0 μm. The prominent peak at 9.3 μm exhibited a high linear correlation with amylose levels (R2 > 0.99). PCA effectively differentiated rice flour samples, while PLS accurately predicted amylose content. The difference between predicted and actual amylose is significantly less than the statistical error of the measurement. Conclusions: LPAS combined with chemometric analysis emerges as a promising non-destructive method for rapidly assessing rice amylose content, potentially supplementing or replacing current standard methods. Its advantages, limitations, and future prospects in rice quality analysis are discussed, highlighting its role in preliminary screening. Original Article Wed, 11 Sep 2024 00:00:00 GMT FlorindaArtuso, ClaudioCiceroni, LucaFiorani, IsabellaGiardina, MassimoFrancucci, AntoniaLai, IvanoMenicucci, MarcelloNuvoli, FabioPollastrone, Wed, 11 Sep 2024 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101050 https://www.explorationpub.com/Journals/eff/Article/101051 Aim: The present study aimed to determine the profile of micronutrients and inorganic contaminants in the plant-based and dairy food products most consumed by the Portuguese population. Methods: The sampling plan followed the Total Diet Studies (TDS) methodology and included representative samples of the Portuguese vegetarian diet, chosen based on the National Food and Physical Activity Survey. Five main food groups were selected: Grains and grain-based products (n = 48); Dairy products (n = 60); Products for non-standard diets (n = 72); Pulses, dried fruits, and oilseeds (n = 132); and Fruiting vegetables (n = 12). The sampling plan included 324 individual samples, prepared as 27 pooled samples for laboratory analyses. Each pooled sample was analyzed for 13 elements: As, Cd, Co, Cr, Cu, I, Li, Mn, Mo, Pb, Se, Sr, and Zn. The methodology used for the analysis was ICP-MS with samples previously subjected to acid digestion through closed vessel microwave-assisted, except for I, which required an alkaline extraction. Results: The results of this study indicate that food samples from the group of Pulses, dried fruits, and oilseeds had the highest content of Mn, Zn, Mo, and Se. On the other hand, Products for non-standard diets and Dairy products had the highest content of Cu and I, respectively. The As, Cd, and Pb levels were below the limit of quantification for most of the analyzed samples from every food group. Conclusions: This research enabled updating the Portuguese Food Composition Database (FCD), underscoring the importance of regular dietary assessments and the role of FCDs and TDS in safeguarding public health by ensuring nutritional adequacy and safety in the food supply. Original Article Tue, 24 Sep 2024 00:00:00 GMT SandraGueifão, AndreiaRego, InêsDelgado, MartaVentura, InêsCoelho, Tue, 24 Sep 2024 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101051 https://www.explorationpub.com/Journals/eff/Article/101052 Table olives are one of the most widespread fermented foods in the Mediterranean area, presenting an exponential increase in global consumption in the latest years. As a fermented product, its microbiota consists of a complex ecosystem, the composition of which depends on a multitude of factors and affects the quality attributes of the final product. The swiftly developing and constantly evolving field of omics technologies is being applied to unravel the profile of the microbial ecosystem and enable a deeper understanding of the fermentation process. In particular, the use of amplicon metagenomics facilitates the thorough analysis of the microbiota involved as it encompasses both culturable and unculturable microorganisms. Volatilomics aims at the identification and quantification of the volatile metabolites formed during fermentation with a direct involvement in the safety and quality evaluation of the food product. The integration of metagenomic and volatilomic data, through the application of bioinformatics can enhance the understanding of the interplay between the microbial profile and volatilome, resulting in a more comprehensive view of the system. This review summarized the overall amplicon metagenomics and volatilomics analytical approaches, along with the currently available bioinformatics tools for the data analysis in the field of table olives. Emphasis is given to the integration of amplicon metagenomic and volatilomic data employed to characterize the diversity of microbial populations and reveal the relationships between them and the volatile compounds. The latter may provide an extensive view of the microbial community dynamics, which is key in table olive fermentation and the microbiota’s functional properties. The potentiality to evaluate their effect in shaping the quality and unique features of the final product is highlighted. Review Fri, 27 Sep 2024 00:00:00 GMT DespoinaLangari, Fani Th.Mantzouridou, Fri, 27 Sep 2024 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101052 https://www.explorationpub.com/Journals/eff/Article/101053 Aim: Volatile organic compounds (VOCs) are often human-made contaminants used and generated in the manufacturing of numerous products, presenting notable environmental and health hazards. Therefore, the development of sensitive and reliable analytical methods is crucial for their detection with accuracy, timeliness, and automation capabilities. The objective of this study is to demonstrate the suitability of the in-tube extraction dynamic headspace (ITEX-DHS) sampling method for the gas chromatographic/mass spectrometric (GC/MS) analysis of BTEX (benzene, toluene, ethylbenzene, and xylenes) compounds in aqueous matrices. It emphasizes the method’s metrological reliability and innovative approach to precisely determining VOCs in aqueous environments providing a tool to prevent contamination of the agrifood sector. Methods: Following the optimization of various experimental parameters, including salt incorporation and adjustments of both dry purging and desorption conditions. The method’s performance was evaluated for repeatability, reproducibility, and robustness. Results: Limit of detection (LOD) and limit of quantification (LOQ) were for all substances determined lower than 50 and 100 ng/L, respectively. Average relative standard deviations below 5% were achieved for all analytes, with recovery rates ranging between 93% and 101%. Subsequently, the method was applied for the determination of BTEX in one hundred groundwater samples. The findings revealed that the BTEX levels were below the LOD in 84.2% of samples. However, in the remaining samples, more than one compound was detected at concentrations higher than the LOQ. Conclusions: The ITEX method emerges as a highly favorable alternative to both solid phase microextraction (SPME) and purge and trap (P & T) methods for determining BTEX in aqueous samples, providing significant advantages. Its strengths lie in its increased robustness, extended trap lifespan, and enhanced sensitivity, underscoring its superior performance in VOC analysis. The total analytical method allows the sensitive and robust determination of VOC. Original Article Sat, 12 Oct 2024 00:00:00 GMT EleniZymvrakaki, NikosAnagnostou, UraniaMenkissoglu-Spiroudi, Sat, 12 Oct 2024 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101053 https://www.explorationpub.com/Journals/eff/Article/101054 Aim: Triticale is a well adaptable crop, tolerant of disease and abiotic stresses, and able to grow with good yields even in poor soil, thus representing a good choice to develop a new industrial agri-chain in Italy in a sustainability contest, to cope with its soil problems due to incoming desertification. Methods: Two triticale elite lines were grown in marginal lands in controlled field experiments. The lines were harvested at two different development stages, namely green mass and seeds, and suitable standard protocols were applied to test their potential to produce bioethanol in line with the emerging bioenergy processes. Results: The protocols applied were able to obtain bioethanol with a good yield from both feedstocks. In particular, very efficient fermentation kinetics was observed using seed feedstock, with a sharp curve between 15 h and 24 h, reaching 84% of the total alcohol obtained (final time 72 h). Conclusions: Therefore, the results of this research point to new sustainable potential for industrial applications of triticale crops in Italy. Furthermore, the high activity of the endogenous amylolytic enzymes, mainly α-amylase, and the high starch content suggest the potential use of triticale in other industrial applications, like the brewing industry. Original Article Tue, 22 Oct 2024 00:00:00 GMT AriannaLatini, CristinaCantale, LauraGazza, FrancescaNocente, GiadaMigliore, OlivieroMaccioni, OmbrettaMarconi, SimonaFloridi, Giovanni DeFrancesco, KarimAmmar, PatriziaGaleffi, Tue, 22 Oct 2024 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101054 https://www.explorationpub.com/Journals/eff/Article/101057 Aim: The scope of the present study was to elaborate a nitrite electrochemical sensor using multi-walled carbon nanotubes (MWCNTs) modified Pt electrode. Methods: The electrocatalytic activity of the proposed sensor was studied by cyclic voltammetry (CV), chronoamperometry (ChAm), and electrochemical impedance spectroscopy (EIS). Then electrochemical detection of nitrite was performed using square wave voltammetry (SWV). Results: The MWCNTs/Pt electrode exhibits good electrocatalytic activity for the oxidation of nitrite in neutral pH. Subsequently, the fabricated electrochemical sensor shows a high sensitivity for the NO2– determination and a low limit of detection (LOD) (0.1 µM) in a wide linear concentration range (1.0–1,000 µM). Conclusions: This electrochemical sensor has cost-effective, anti-interference capability as well as good stability, reproducibility, and applicability. Original Article Mon, 18 Nov 2024 00:00:00 GMT MerzakDoulache, Nurgul K.Bakirhan, BoubakeurSaidat, MohamedTrari, Sibel A.Ozkan, Mon, 18 Nov 2024 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101057 https://www.explorationpub.com/Journals/eff/Article/101058 Aim: The Andean tubers Ullucus tuberosus and Arracacia xanthorrhiza are of great international importance due to their nutritional value (carbohydrates, fiber), functional and phenolic compounds. This study aimed to determine the proximate composition of the flours of these tubers, their functional properties, and the phenolic profiles of both the skin and the pulp, since the flour used is a mixture of both. Methods: The proximal characteristics were determined as established by the Association of Official Analytical Chemists (AOAC), the functional properties, water holding capacity (WHC), swelling capacity (SC), and oil holding capacity (OHC); and the profile of phenolic compounds was carried out by high performance liquid chromatography-mass spectrometry (HPLC-MS). Results: Results revealed that the tubers contain more than 50% carbohydrates, with U. tuberosus having 14% fiber and A. xanthorrhiza having 4.07% fiber. Notably, they are rich in minerals, such as potassium (K), with levels of 4.12% and 3.32% for U. tuberosus and A. xanthorrhiza, respectively. In terms of functional properties, U. tuberosus exhibited a WHC of 0.78 g water/g dry matter (DM), an SC of 1.42 g water/g DM, and an OHC of 0.44 g oil/g DM. In contrast, A. xanthorrhiza showed a WHC of 0.96 g water/g DM, an SC of 3.86 g water/g DM, and an OHC of 0.18 g oil/g DM. Additionally, the study identified various hydroxycinnamic acids, including caffeic acid 4-O-glucoside and p-coumaroyl glucose, as well as methoxyflavonols, such as 3,7-dimethylquercetin. Conclusions: These characteristics suggest that the flours could be valuable for the production of bakery products, pastries, pastas, or foods requiring high viscosity. Furthermore, U. tuberosus and A. xanthorrhiza flours have potential applications in the development of functional foods, thus promoting their use and adding value to these tubers produced in the Andean region. Original Article Mon, 18 Nov 2024 00:00:00 GMT SteffannySanchez-Portillo, Margarita del RosarioSalazar-Sánchez, Lizeth GuadalupeCampos-Muzquiz, Juan AlbertoAscacio-Valdés, José FernandoSolanilla-Duque, Claudia MagdalenaLopez Badillo, Adriana CarolinaFlores-Gallegos, RaúlRodríguez-Herrera, Mon, 18 Nov 2024 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101058 https://www.explorationpub.com/Journals/eff/Article/101059 Sterigmatocystin (STE) is a possible human carcinogenic compound (2B) according to the International Agency for Research on Cancer classification. Structurally, STE is a precursor to aflatoxins, sharing a similar polyketide-derived biosynthetic pathway, which underscores its toxicological relevance. It has been reported to occur in a variety of foodstuffs including cereals and cereal-based products, spices, cheese, and nuts, among others. STE poses a substantial challenge to food safety and addressing this issue requires a comprehensive strategy encompassing prevention, monitoring, and regulation to protect both human and animal health from its harmful effects. The present paper presents the analytical methodologies for the determination of STE in foodstuffs and the reported levels of STE in food, based on a review of scientific publications from 2021 to 2024. Significative progress has been made in the development of analytical methodologies for STE determination in food; however, further advancements in analytical techniques, standardized protocols, and monitoring are essential to improve risk assessment and guide effective mitigation strategies. Review Mon, 18 Nov 2024 00:00:00 GMT OlgaPardo, Francesc A.Esteve-Turrillas, Mon, 18 Nov 2024 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101059 https://www.explorationpub.com/Journals/eff/Article/101060 In this perspective article, several internationally recognized experts, members of the editorial team of this journal, discuss a selection of current hot topics identified in Food Science and Foodomics. The topics are comprised of the main areas of Food Science and Foodomics, namely, food safety, food authenticity, food processing, and food bioactivity. Logically, several of the discussed topics involve more than one of the mentioned main areas. Regarding food safety, the topics discussed are the use of analytical nanotechnology, nanometrology, nano-chromatography; the determination of organic contaminants based on MS and NMR; the impact of microplastics and nanoplastics on food or the contamination of foods with plant toxins. Regarding food authenticity, the paper discusses the role of MS, NMR, biosensors and the new trends in foodomics for food authentication. In terms of food processing, the work shows interesting perspectives on novel processing technologies, the effect of food processing on the gut microbiota or in the interaction among secondary metabolites and macromolecules; the development of active packaging, and the potential effects of introducing recycled plastics in food packaging; the new green extraction and encapsulation strategies of bioactive compounds from food by-products; and the anti-biofilm capacity of natural compounds/extracts/vegetal oils and essential oils. Food bioactivity and the relation between food and health includes the bioavailability and bioaccessibility of bioactive compounds; new trends and challenges in the interaction of nutraceuticals with biological systems; how food matrix impacts the bioaccessibility of nutrients and bioactive compounds; or the study of biodiversity, food and human health through one-health concept. We anticipate elaborations on these hot topics will promote further studies in Food Science and Foodomics. Perspective Fri, 29 Nov 2024 00:00:00 GMT ElenaIbáñez, CarloBicchi, FrancescoCapozzi, YiChen, FrancescaCoppola, SalvatoreFanali, Sandra R. S.Ferreira, MarkusFischer, MohsenGavahian, RafaelGavara, MiguelHerrero, ChristosKontogiorgis, XianhuaLiu, LuisaMannina, PaulaMartins-Lopes, Jose AntonioMendiola, FilomenaNazzaro, Dimitrios D.Ntakoulas, JesusOlivero-Verbel, YolandaPicó, CharalamposProestos, Dilip K.Rai, LucaRastrelli, ÁngelRios, JosepRubert, Ana SanchesSilva, CelestinoSantos-Buelga, JavadSharifi-Rad, José S.Câmara, IvoneVaz-Moreira, ZhaoweiZhang, AlejandroCifuentes, Fri, 29 Nov 2024 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101060 https://www.explorationpub.com/Journals/eff/Article/101061 Aim: Fast urbanization of free land, industrial progress, and improvement of human life quality, have led to increased consumption of different chemical substances recognized as emerging contaminants (ECs) that are chemicals posing potential risks to the environment and human health, but are not yet subjected to regulatory criteria. Pharmaceuticals consumed by humans are continuously discharged into aquatic environments through urban effluents and numerous classes of them have been widely detected in surface waters. We have to highlight that pharmaceuticals, deposited in the aquatic environment end up in human body through the consumption of marine organisms. Consequently, seawater can be considered as feed. Aim of the study is the development, optimization and validation of a multi-residue analytical method concerning the detection of pharmaceuticals in seawaters. Methods: The present study describes the development of a highly selective and sensitive analytical method using solid phase extraction (SPE) followed by UHPLC-LTQ/Orbitrap MS for the determination of 18 frequently prescribed pharmaceuticals and 3 transformation products (TPs) in seawater. In order to optimize the extraction method different cartridge types were tested. Results: Main results showed that the appropriate type of sorbent was concluded to be Oasis HLB, which presented the highest recoveries fluctuating between 61.6% and 118.8%, with a relative standard deviation below 4% and below 5%, for intra-day and inter-day precision, respectively. Limits of detection (LODs) ranged from 0.3 ng L–1 for venlafaxine to 9.8 ng L–1 for oxolinic acid, and the limits of quantification (LOQs) ranged from 1.2 ng L–1 for carbamazepine to 26.4 ng L–1 for oxolinic acid, while in all cases, the linearity, as measured by the correlation coefficient, was greater than 0.991 and ranged within the method’s quantification limit for each chemical and 1,000 ng L–1. Conclusions: Concerning the conclusions positive detections were found in the seawater samples for oxytetracycline, sulfadiazine, caffeine, paracetamol, and trimethoprim. Original Article Fri, 29 Nov 2024 00:00:00 GMT AggelikiKalogeropoulou, ChristinaKosma, TriantafyllosAlbanis, Fri, 29 Nov 2024 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101061 https://www.explorationpub.com/Journals/eff/Article/101062 Seafood is both nutritionally and economically significant, with bivalve molluscs being particularly valuable for monitoring environmental pollutants due to their filter-feeding nature and ability to bioaccumulate pollutants. While not often linked to food poisoning, these molluscs can occasionally introduce health risks, highlighting the need for vigilant monitoring. This review provides a thorough analysis of pollutants—including persistent and emerging pollutants, as well as marine toxins—found in bivalve molluscs between 2019 and 2024. Among the studied pollutants, plasticizers and alkaloids are the most frequently analyzed, with liquid and gas chromatography (GC) tandem mass spectrometry (MS) the predominant methods, although novel approaches to determine these compounds, such as sensors, have also emerged in recent years. However, many studies are focused on establishing pollutant content without addressing bioaccumulation (BA) factors, and a lack of standardization in species and sampling locations complicates comparisons between the different published works. Despite some studies linking human activity and algal blooms to BA dynamics, more comprehensive research is needed. Additionally, limited data on the depuration capacity of molluscs underscores the need for further investigation. Although pollutant levels generally remain within legal limits, many substances remain unregulated. Environmental factors also play a critical role in influencing BA, emphasizing the need for future studies to focus on BA factors to better understand these complex dynamics. Review Tue, 03 Dec 2024 00:00:00 GMT ClaraOchoa-Esteso, AlbaRoselló-Carrió, Enrique JavierCarrasco-Correa, María JesúsLerma-García, Tue, 03 Dec 2024 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101062 https://www.explorationpub.com/Journals/eff/Article/101063 This article explores the significant impact that artificial intelligence (AI) could have on food safety and nutrition, with a specific focus on the use of machine learning and neural networks for disease risk prediction, diet personalization, and food product development. Specific AI techniques and explainable AI (XAI) are highlighted for their potential in personalizing diet recommendations, predicting models for disease prevention, and enhancing data-driven approaches to food production. The article also underlines the importance of high-performance computing infrastructures and data management strategies, including data operations (DataOps) for efficient data pipelines and findable, accessible, interoperable, and reusable (FAIR) principles for open and standardized data sharing. Additionally, it explores the concept of open data sharing and the integration of machine learning algorithms in the food industry to enhance food safety and product development. It highlights the METROFOOD-IT project as a best practice example of implementing advancements in the agri-food sector, demonstrating successful interdisciplinary collaboration. The project fosters both data security and transparency within a decentralized data space model, ensuring reliable and efficient data sharing. However, challenges such as data privacy, model interoperability, and ethical considerations remain key obstacles. The article also discusses the need for ongoing interdisciplinary collaboration between data scientists, nutritionists, and food technologists to effectively address these challenges. Future research should focus on refining AI models to improve their reliability and exploring how to integrate these technologies into everyday nutritional practices for better health outcomes. Perspective Wed, 04 Dec 2024 00:00:00 GMT PierpaoloDi Bitonto, MicheleMagarelli, PierfrancescoNovielli, DonatoRomano, DomenicoDiacono, Lorenzode Trizio, AngeloMariano, ClaudiaZoani, RiccardoFerrero, AlessandraManzin, MariaDe Angelis, RobertoBellotti, SabinaTangaro, Wed, 04 Dec 2024 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101063 https://www.explorationpub.com/Journals/eff/Article/101064 Aim: African swine fever is a viral disease that has affected the pig business in several nations worldwide. One of the most serious diseases affecting the hog business significantly influences China’s meat sector, as the country is one of the biggest pork consumers. The main objective of the current study is to examine the impact of the breakdown on hog meat output and prices in the China region. Several factors, such as market supply and demand, disease outbreaks, and governmental policies, have caused fluctuations in the price of pigs in China since 2018. Methods: The acquired data was first evaluated using a descriptive technique. The price fluctuation caused by African swine disease during the studied time was then evaluated using a t-test, Pearson’s correlation coefficient system, and polynomial regression. Results: In the analyzed period from 2015 to 2021, African swine fever outbreak impacts were detected in pork supply and price distribution. The outbreak lowers the output of hog meat, raising the stock price and influencing other meat products’ prices. Polynomial regression analysis employs the correlation between the decreased level of pork supply and the increased price of live pigs. The price of live pigs ranged from 10.57 RMB/kg to 37.10 RMB/kg, with a median of 15.60 RMB/kg and a mean of 21.43 RMB/kg. This suggests a significant increase in prices in comparison to stock levels, which could be a sign of the impact of exogenous disruptions of African swine fever on market dynamics. Conclusions: Findings emphasize that such disruption has a negative effect on the supply and demand balance. Moreover, it negatively affects pork production and price distribution. The results highlight that prices are increasing significantly as a consequence of viral outbreaks and decreased pork production. Original Article Thu, 16 Jan 2025 00:00:00 GMT MelisszaSalling, Thu, 16 Jan 2025 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101064 https://www.explorationpub.com/Journals/eff/Article/101065 The so-called ‘ketogenic diet’ aimed to limit energy derived from carbohydrates, has many variations which cause confusion in the literature and beyond. For ‘intractable’ epilepsy (when seizures cannot be managed completely by drug therapy, also referred to as ‘refractory’, ‘uncontrolled’ or ‘drug-resistant’ epilepsy) the dietary fat to carbohydrate plus protein ratio is held at a ratio of 4:1 or 3:1. Thus promoting fat metabolism to ketone bodies as a primary energy source. This intervention limits glucose availability and consequently neural ‘excitability’ and seizures. Overall, the diet is high-fat, low-carbohydrate, and restricted protein in design. This generally accepted clinical approach (which is based on essentially fasting, historically) was applied and recorded back to the 1920s (for a patient with diabetic ketoacidosis). That observation (and others) initiated the diet applications for epilepsy and thereafter (or perhaps in parallel with) for both (i) weight management (especially the ‘Atkin’s diet) and (ii) enhanced sport performance. Products for weight loss tend to be high-fat but not in the ratios anticipated for seizure management, where, perhaps, brands have been developed that are more cognisant of consumer demands for desirable sensory characteristics than specific nutrient ratios. Whilst ketogenic type diets have been discussed in the context of different applications within the literature, the challenges associated with making and utilising ketogenic products for different applications/needs (with associated compliance) tend not to be addressed. This review addresses some of the challenges associated with creating and consuming ketogenic products, especially for seizure management, which restrict and control energy derived from carbohydrates. It aims to contextualise the issues faced with making and consuming this type of diet with significance generally to individuals interested in this approach to dietary energy regulation, most especially health professionals and people involved in sport nutrition. Review Thu, 16 Jan 2025 00:00:00 GMT XinQi, RichardTester, Thu, 16 Jan 2025 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101065 https://www.explorationpub.com/Journals/eff/Article/101066 Aim: United Nations calls for actions to meet future challenges, and industries and governments need to look for new solutions. Coffee is one of the largest industries in the world, and spent coffee grounds (SCG) represents 50% of its waste. Sustainable ways to manage this waste are of interest. Research has shown that SCG is rich in dietary fibres and antioxidants, and we liked to examine if SCG could be used in flavouring muffins. The objectives were to investigate the viability of processing SCG through a comparison of different drying methods, to evaluate how SCG influences properties of baked goods and to investigate consumer acceptance of muffins with SCG. Methods: Three methods for drying SCG were used: oven drying, freeze drying, and vacuum drying. Muffins were baked with 10% milled and sieved SCG related to flour weight, and a control with 2.5% espresso powder. C-cell-, texture- and moisture analyses were conducted along with a sensory analysis. Results: The laboratory measurements showed that SCG powders were comparable to the control regarding textural parameters, except for the slice area parameter. The sensory analysis showed no clear difference in bitterness but a difference in graininess and coffee flavour. The least grainy was the control which also had the strongest coffee flavour. The vacuum dried was the grainiest and the freeze dried had the least coffee flavour. Ranking data showed the control in top and the vacuum dried bottom. Conclusions: SCG has the potential as flavouring coffee muffins but a finetuning in the processing and recipe development is needed to retrieve more coffee flavour without increasing bitterness or graininess. Original Article Fri, 17 Jan 2025 00:00:00 GMT Sina BreianSolberg, Svein ØivindSolberg, Fri, 17 Jan 2025 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101066 https://www.explorationpub.com/Journals/eff/Article/101070 Native to East Asia and predominantly cultivated in regions such as the Ningxia Hui and Xinjiang Uyghur Autonomous Regions of China, Lycium barbarum (L. barbarum), commonly known as goji berry, has a long history in traditional medicine and is gaining recognition in contemporary health research. This review provides a comprehensive exploration of its botanical characteristics, pharmacokinetics, and safety, alongside a critical evaluation of human clinical studies investigating its therapeutic potential. Key health benefits include immune modulation, antioxidative effects, mental health support, ocular health preservation, and metabolic and cardiovascular regulation. Furthermore, its role in addressing age-related macular degeneration and chronic conditions such as cancer and metabolic syndrome is highlighted. The bioactivity of L. barbarum is attributed to its rich composition of polysaccharides, carotenoids, flavonoids, and other bioactive compounds, which exhibit anti-inflammatory, neuroprotective, and metabolic-regulating properties. This review also examines the safety profile of L. barbarum, considering its side effects, toxicity, potential contamination, and interactions with medications, emphasising the importance of balancing its health-promoting properties with cautious consumption. Despite promising findings, gaps in the evidence base, including the need for larger, long-term, and rigorously controlled trials, remain significant barriers to clinical translation. By integrating traditional medicinal knowledge with modern scientific insights, this review underscores L. barbarum’s potential as a functional food and therapeutic agent. Its unique pharmacological properties and broad applicability position it as a valuable tool for health promotion and disease prevention, while highlighting areas requiring further research to optimise its safe and effective use. Review Sun, 26 Jan 2025 00:00:00 GMT AloisBerisha, Elena-AlexandraAlexa, RobbieKelleher, TaoZhang, Sun, 26 Jan 2025 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101070 https://www.explorationpub.com/Journals/eff/Article/101067 Aim: Baijiu adulteration has always been a hot spot of social concern, especially high-temperature Daqu Baijiu, because of its better flavor quality and high value, it faces a challenge from illegal adulteration of high-grade Baijiu bottles with low-grade Baijiu. Methods: A new ultraviolet-visible spectroscopy (UV-VIS) sensor method based on 2-(2-hydroxyphenyl) benzothiazole (HBT) combined with Zn2+ was constructed. The specific mechanism of light signal change was mainly based on the competitive coordination effect of pyrazines and other nitrogen-containing compounds in high-temperature Daqu Baijiu and small molecular probe HBT on Zn2+ and the excited state intramolecular proton transfer (ESIPT) mechanism of HBT itself. Results: The random forest results showed that the prediction set classification accuracy was improved from 62.37% to 100%. The accuracy of the data driven-soft independent modelling of class analogies (DD-SIMCA) model was between 90% and 100%, indicating that the array sensor had a good recognition effect on the adulteration of the same aroma type of Baijiu. Twelve kinds of Maillard reaction products such as tetramethylpyrazine, 2,6-dimethylpyrazine, and furfural in Baijiu were predicted successfully, and the deviation between the real value and the predicted value was less than 1.8746% ± 1.4515%. Conclusions: This method not only improves the specificity of spectral detection, and the amount of information extracted from Baijiu samples, but also the detection time is shortened to less than 3 min, and the accurate identification of high-temperature Daqu Baijiu with the same aroma type was realized. This method can provide reliable help for the rapid identification of high-temperature Daqu and other precious Baijiu, even traditional fermented food. Original Article Wed, 22 Jan 2025 00:00:00 GMT YanmeiZhu, YuanyuanSu, YipengCang, HengyeChen, WanjunLong, WeiLan, XueJiang, HaiyanFu, Wed, 22 Jan 2025 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101067 https://www.explorationpub.com/Journals/eff/Article/101068 Aim: There is growing concern on the use of contaminated and untreated water from industrial discharge for irrigation during the dry season farming in many parts of northern Nigeria. Industries effluents are among the major sources of heavy metal pollution of water bodies and when used for irrigation could be a source of heavy metal bioaccumulation in crops. This study determined the potential non-carcinogenic and carcinogenic health risks in both children and adults through the consumption of some vegetables irrigated with polluted water in Bassa, Plateau, and Nigeria. Methods: Four vegetable farms that exclusively use untreated industrial effluents were identified and eight commonly consumed vegetables were sampled for heavy metal analysis using atomic absorption spectrometry. The metals of interest were Cd, Pb, Cr, Cu, and Zn. Results: Concentrations of Cd, Pb, and Cr in all the vegetables exceeded the WHO’s permissible limits while Cu and Zn did not. Mean heavy metals in the vegetables ranged from 26.87–33.50 mg/kg (Cd), 4.17–10.90 mg/kg (Pb), 27.00–38.67 mg/kg (Cr), 10.60–24.38 mg/kg (Cu), and 1.77–3.42 mg/kg (Zn). Estimated daily intake (EDI) for Cd and Pb for both children and adults exceeded the oral risk-free dose (RFD) set by US-EPA. However, the EDI of Cu in children exceeds the RFD while the EDI of adults did not exceed RFD. Consumption of all the metal-contaminated vegetables posed a potential non cancer risk hazard index (HI ≥ 1) in both children and adults while the target cancer risks (TCR) were due to ingestion of Cd and Cr in the vegetables with TCR values above 1 × 10–4. Conclusions: This study found that adults and children population in this area are susceptible to non cancer and cancer health risks from the consumption of all the studied vegetables. Screening of industrial effluent should be prioritized and enforced to avoid crop heavy metal bioaccumulation. Original Article Wed, 22 Jan 2025 00:00:00 GMT UsmanBawa, AhmadAbdulHameed, Wed, 22 Jan 2025 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101068 https://www.explorationpub.com/Journals/eff/Article/101069 Aim: The unfermented pale-yellow exudates (“palm sap”) emerge from tapped unopened spathe of mostly oil palm (Elaeis guineensis) and raphia palm (Raphia hookeri). Besides, tiger nut milk (Kunuaya) is among the non-alcoholic refreshing drinks with dairy appearance. A sustainable alternative could therefore emerge from blends of tiger nut milk and sugar syrup to serve a resembling role as palm wine. In this context, therefore, palm wine analogue from different tiger nut milk and sugar syrup blends using palm wine dreg as inoculum was evaluated by proximate, physicochemical, microbial, and sensorial analyses at different time intervals. Methods: The materials were processed, analyzed, and packed using standard referenced procedures. This required freshly tapped palm sap juxtaposed with blends of tiger nut milk-sugar syrup beverage, and thereafter subjected to aerobic fermentation. Importantly, the tiger nut milk-sugar syrup medium has been pitched with palm wine dreg (inoculum source) between fermentation time 26–30 h, and temperature 29.8°–32°C. Results: Considering all the analytical outcomes, from proximate, microbiological, physicochemical, to sensory data, the control appeared to somewhat resemble those of the experimental samples of this study. Conclusions: Potentially, the (palm wine) analogue produced from tiger nut milk and sugar syrup blends using (palm wine) dreg as inoculum could be embraced by the market as natural palm wine. Indeed, the emergent product should serve as an alternative sustainable promise for palm wine, which could help fill the market supply gap, especially in the seasons of reduced supply/yield. Original Article Fri, 24 Jan 2025 00:00:00 GMT Adindu O.Onyeodili, Gabriel I.Okafor, Chigozie F.Okoyeuzu, Onyekachukwu ChukwuebukaNduka, Queency N.Okechukwu, Mouandhe ImamouHassani, SzymonJuchniewicz, KatarzynaLeicht, Charles Odilichukwu R.Okpala, MałgorzataKorzeniowska, Raquel P.F.Guiné, Fri, 24 Jan 2025 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101069 https://www.explorationpub.com/Journals/eff/Article/101071 Research infrastructures (RIs) are central to European Union (EU) policies for defragmentation of the research and innovation in all fields of science and technology providing resources, expertise, and services to address societal challenges and support evidence-based policymaking. The commentary stresses on how METROFOOD-RI, a geographically distributed RI, aims at advancing metrology in the agri-food sector with a particular emphasis on food/feed and nutrition fields. Structured according to Hub & Nodes model, METROFOOD-RI integrates physical and electronic infrastructures to provide FAIR (Findable, Accessible, Interoperable, Reusable) data and tools. Its activities span a comprehensive service chart covering research, information and communication technologies (ICT), and data, advisory, and educational services, as well as integrated service pipelines targeting transparency in the food chain, emerging food risks, innovative processing, and circular bioeconomy approaches. By leveraging metrology, METROFOOD-RI aims at harmonizing standards and fostering cross-border collaboration, whereas equally supports a multidisciplinary approach to tackling challenges in food systems and nutrition. The commentary highlights how this RI can contribute to the European research area priorities and United Nations sustainability goals. Commentary Mon, 10 Feb 2025 00:00:00 GMT Maria Z.Tsimidou, NivesOgrinc, ClaudiaZoani, Mon, 10 Feb 2025 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101071 https://www.explorationpub.com/Journals/eff/Article/101072 Aim: To investigate the effects of allitol on the cecal microbiota profile of high-fat diet-induced obese rats to obtain basic data and to predict the pathway of butyric acid production from allitol using bioinformatic techniques. Moreover, this study examined whether the anti-obesity effect of allitol was due to butyric acid produced by gut microbiota. Methods: Sixteen male Wistar rats were divided into two groups: control (C) and 5% allitol-supplemented (A). The rats were provided free access to the experimental diets for 11 weeks. Following the feeding period, the body weight, body fat, cecal short-chain fatty acids, and cecal microbiota profiles were determined. Results: Body fat percentage was significantly lower in Group A than in Group C. Group A had a significantly higher abundance of the phylum Bacteroidota than Group C, whereas there were no differences in the abundance of Bacillota, Actinomycetota, and Pseudomonadota. Changes in the microbiota indicated a significant increase in the abundance of 10 genera and a significant decrease in the abundance of 14 genera in Group A compared to Group C. The cecal butyric acid content was significantly higher in Group A than in Group C. Functional analysis of PICRUSt2 showed that many enzymes belonging to the metabolic pathway that produces butyric acid from allitol are induced. However, the cecal bacteria involved in the anti-obesity effect differed from those involved in butyric acid production. Conclusions: This study demonstrated several compositional changes in the cecal microbiota and an increase in butyric acid production following dietary allitol supplementation. The anti-obesity effect of allitol was confirmed; however, it was suggested that the butyric acid produced by the intestinal bacteria may not be responsible for this effect. Original Article Thu, 13 Feb 2025 00:00:00 GMT TatsuhiroMatsuo, GoroTakata, ShunskeHigaki, ReikoInai, SusumuMochizuki, AkihideYoshihara, KazuyaAkimitsu, Thu, 13 Feb 2025 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101072 https://www.explorationpub.com/Journals/eff/Article/101073 The ketogenic diet (KD) is a nutritional model that includes high fat, moderate protein, and low carbohydrate (less than 50 g). The “KD ratio” is used to determine the amount of macronutrients in the diet. In classical KD with the ratio of 3:1 or 4:1, 85–90% of the energy is provided from dietary fat. In addition to classical KD, the modified Atkins diet, low glycemic index therapy, and medium-chain triglyceride diet have also been used, and in some studies, ketosis has been achieved with exogenous ketone supplements. KD has long been recognized as a successful dietary approach in the treatment of refractory epilepsy. It is known that KD may also be effective in other neurological diseases such as Alzheimer’s disease, Parkinson’s disease, multiple sclerosis, and migraine through various mechanisms such as providing an alternative energy source for neurons, reducing inflammation and oxidative stress, stimulating neurotransmitter synthesis and regulation of microbiota, etc. However, existing evidence is insufficient to make definitive conclusions about the effect of the KD on neurological diseases other than epilepsy due to the short intervention time, the small sample size, and the heterogeneity in the study methods. Considering factors such as genetics, endocrine differences, timing, and diet composition, it is important to apply and follow precision nutrition programs to increase the benefits of KD and reduce its side effects. In this review, the mechanisms of the KD on neurological diseases, recent evidence on the use of the KD in neurological diseases other than epilepsy, the limitations and difficulties in the literature on the KD, and the contraindications of the KD were discussed in detail. Review Thu, 13 Feb 2025 00:00:00 GMT BüşraAtabilen, YaseminAkdevelioğlu, Thu, 13 Feb 2025 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101073 https://www.explorationpub.com/Journals/eff/Article/101055 This review examined the potential of hemp components as functional feed and food ingredients, focusing on their impact on the quality and nutritional value of animal products. Following hemp legalization, there was growing interest in its potential to enhance animal diets and processed animal products due to its rich nutritional profile, including high levels of polyunsaturated fatty acids (PUFA), essential amino acids, and fibre. Incorporating hemp components into feed for monogastric animals, particularly poultry, improved lipid stability, sensory attributes, and the fatty acid composition of meat and eggs. Hemp supplementation for ruminants, especially in goats, increased PUFA and conjugated linoleic acid (CLA) content in milk, improved meat tenderness, and enhanced oxidative stability. However, research on hemp supplementation for pigs and beef remained limited, indicating the need for further exploration of these species. Hemp cake, rich in protein, fibre, and essential fatty acids, was the most widely used hemp component due to its economic viability, nutritional benefits, and sustainability, contributing to improved meat and milk quality. Regulatory concerns about the transfer of tetrahydrocannabinol (THC) residues in the produced animal products restricted the use of hemp biomass. In processed animal products, hemp components were studied for their potential to enhance nutritional value, replace animal fats, and serve as natural preservatives. Although they improved the fatty acid profile and antioxidant properties of meat products, challenges such as textural changes and increased lipid oxidation needed to be addressed for optimal use. Limited studies on dairy products indicated promising nutritional enhancements, but textural issues could impact consumer acceptance. In conclusion, hemp components show significant potential for improving the quality and nutritional value of animal products. Further research is necessary to address regulatory, sensory, and formulation challenges and to expand their application across different animal species and processed animal products. Review Mon, 11 Nov 2024 00:00:00 GMT GeorgiosPapatzimos, EleniKasapidou, Mon, 11 Nov 2024 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101055 https://www.explorationpub.com/Journals/eff/Article/101056 Edible oils are essential in daily diet due to their high contribution of fatty acids, fat-soluble vitamins, and triglycerides. During the processes of growing, processing, storage, transport, or packaging, they can be contaminated by ubiquitous phthalate esters, considered endocrine disruptors. Thus, analytical methodologies to allow tight control of their presence are mandatory. Several sample treatments have been considered in this study: microwave-assisted extraction (MAE), liquid-liquid extraction (LLE), dispersive solid phase extraction (DSPE), magnetic SPE (MSPE), solid phase microextraction (SPME), Surface-enhanced Raman spectroscopy (SERS) or its combinations. However, the selection of an analytical procedure is usually performed from an Analytical Chemistry perspective, without considering factors such as the sustainability of the selected methodology and/or its impact on the environment. In this sense, the Green Analytical Chemistry strategy can play an important role. To demonstrate this fact, six different analytical procedures have been evaluated in terms of sustainability by using several greenness evaluation tools. Procedures from MAE-gel permeation chromatography (GPC)-SPE till SERS, showing adequate analytical characteristics, have been selected. The application of Analytical GREEnness calculator (AGREE), AGREE preparation (AGREE prep), and blue applicability grade index (BAGI) tools showed that MAE-GPC-SPE was the less green analytical procedure while SERS was the greener one. The BAGI evaluation showed that headspace (HS) and SERS were the most applicable procedures. Short Communication Tue, 12 Nov 2024 00:00:00 GMT DanielGallart-Mateu, Tue, 12 Nov 2024 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101056 https://www.explorationpub.com/Journals/eff/Article/101074 Aim: This research was conducted on the hypothesis that refined sugars negatively affect health, require high energy for production, generate significant carbon emissions, and produce environmental waste. Additionally, by-products such as molasses and pulp, which are often underutilized, can be repurposed as value-added products for human consumption. This research focuses on a new, long-shelf-life product derived from sugar beet. The developed product retains nutrients such as protein, fiber, vitamins, and minerals that are naturally present in sugar beet. Methods: The new method proposes using the entire beet as an unrefined alternative to refined sugar. The processing steps include cleaning, cooking, peeling, shredding, drying, and grinding. Various cooking methods were tested, and the optimum conditions were found to be 4.5 hours at 165°C. To prevent oxidation of peeled beets, a 0.5% citric acid solution was applied for 15 min at 25°C prior to cooking. Drying was performed in a convection oven with pans at 95°C for 7.5 hours. Results: The final product had a moisture content of 2.9% and a water activity level of 0.302. The product contained 78.6% total sugars, 12.9% fiber, and 3.45% protein, and was classified as an unrefined sweetener rich in both protein and fiber. Compared to the typical yield of 120 g of refined sugar from 1 kg of beets, this new method produces 219 g of product by utilizing fibers, proteins, and other nutrients, along with by-products such as molasses and pulp. Conclusions: Due to its high fiber and protein content, the new product has a low glycemic index. Compared to conventional beet sugar production, the proposed method reduces energy consumption and carbon emissions by 40% per unit of product. The new input obtained has a high potential to be used as a source of sugar and fiber in bakery and confectionery products. It is a more sustainable process than refined sugar. Original Article Tue, 25 Feb 2025 00:00:00 GMT AhmetGörgülü, Tue, 25 Feb 2025 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101074 https://www.explorationpub.com/Journals/eff/Article/101075 Aim: The study investigates the probiotic potential of exopolysaccharide (EPS)-producing lactic acid bacteria (LAB) isolated from yoghurt samples. It assesses their antimicrobial efficacy against foodborne pathogens, particularly Escherichia coli and Staphylococcus aureus. The objective is to identify LAB strains that can be used as natural preservatives and health-promoting probiotics in functional foods. Methods: Yoghurt samples were collected from household local markets in Rawalpindi, Pakistan. LAB was isolated and identified using selective media, Gram staining, and biochemical tests. EPS production was quantified using the phenol-sulfuric acid method. Probiotic properties, including antimicrobial activity against E. coli and S. aureus, were evaluated using the disc diffusion method. Strains producing the highest EPS were biochemically characterised using the API Strep system. Results: Of 29 LAB isolates, 12 were identified as significant EPS producers, with Streptococcus thermophilus, Lactococcus lactis, and Limosilactobacillus fermentum demonstrating the highest EPS production (up to 62 µg/mL). These strains exhibited strong antimicrobial activity against E. coli and S. aureus, with inhibition zones ranging from 2 mm to 32.1 mm. The results confirmed the dual functionality of these strains as both texture enhancers and natural preservatives in food products. Conclusions: The EPS-producing LAB strains, particularly S. thermophilus, L. lactis, and L. fermentum, showed significant potential as probiotics and natural preservatives. Their antimicrobial activity and ability to enhance food texture suggest their applicability in the food industry to promote health and improve food safety. Further research should explore their stability in different food matrices for commercial use. Original Article Wed, 05 Mar 2025 00:00:00 GMT NidaIshtiaq, SaadAhmed, Wed, 05 Mar 2025 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101075 https://www.explorationpub.com/Journals/eff/Article/101076 Aim: The increasing prevalence of type 2 diabetes has heightened the demand for low glycemic index food products, leading to the exploration of alternative baking ingredients. This study assesses the effects of bran-enriched flour blends on the sensory, physical, nutritional, and antioxidant properties and glycemic control of high-fiber biscuits. Methods: Wheat, corn, sorghum, and sweet potato were obtained from the market. Linear programming (LP) optimized fiber content to create four high-fiber flour blends assessed for functional properties [water absorption capacity (WAC), oil absorption capacity (OAC), foaming capacity (FC), and stability]. Four high-fiber biscuits were developed and evaluated for nutritional composition (ash, crude fibers, water, carbohydrates, proteins, fats, Zn, Fe, Mg, Na, Ca, and P), sensory attributes (color, aroma, texture, and taste), physical properties (thickness, diameter, weight, spread ratio, browning index; L, a, and b), antioxidant properties (DPPH and FRAP activities), glycemic response, and in vitro glucose-binding capacity. Results: The formulated flours exhibited water and oil absorption capacities ranging from 1.95% to 2.70%, with the highest oil absorption in formulated flour 3. FC and stability varied significantly, with the control showing the highest values. Swelling power ranged from 1.27 cm3/g to 2.03 cm3/g. High-fiber biscuits had higher fiber (6.06–12.44%), protein (9.48–11.31%), Fe (3.01–4.55 ppm), and Mg (34.37–78.05 ppm) content, and lower carbohydrate (50.88–59.57%) contents compared to the control. They also demonstrated enhanced antioxidant properties with higher phenolic content (201.91–503.18 mg GAE/100 g) and DPPH-scavenging activity (0.07–0.27 µg/mL). Sensory evaluation indicated general acceptance. Biscuits 2 and 3 maintained steady blood glucose levels over 90 min, with biscuit 3 showing the highest in vitro glucose binding capacity (43.4 ± 4.3%). Conclusions: Incorporating diverse bran and flour types improves biscuit quality, particularly in blends like F2 (wheat flour, corn bran, and sorghum bran) and F3 (wheat flour, corn bran, sweet potato flour, and sorghum bran), offering beneficial options for diabetics. Original Article Fri, 07 Mar 2025 00:00:00 GMT Brice Ulrich FoudjoSaha, Aphrodite TchewonpiChoumessi, IsmaelTeta, Naomi YuvenJavnyuy, Gilbert Ghislain MangaMbassi, Noah Joseph KarringtonEyili, Arnaud TifaDjeutsop, Lifoter KennethNavti, Fri, 07 Mar 2025 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101076 https://www.explorationpub.com/Journals/eff/Article/101077 Aim: Dried fruits are consumed by many people around the world as a convenient alternative to fresh fruits with a long shelf life. As well as dried fruits, the manufacturing of baked chips based on fruits having good nutrition and sensory properties represents an alternative to healthier food. The aim of this study is to determine the different chemical properties of dried fruits and fruit chips when they are being fried in ovens. Another aim was to evaluate the changes in total phenolic content (TPC), antioxidant activity, ascorbic acid and hydroxy methyl furfural (HMF) content of chips and dried forms. Methods: In this study, apple, pear, orange, and kiwi were dried in a convection oven at 100°–120°C. Moreover, apple-orange (A-O) and kiwi-pear (K-P) chips were produced in order to develop an alternative product. Dry matter, ash, TPC, ascorbic acid and HMF contents, pH, total acidity and antioxidant activity were determined in fresh, dried and chips samples. Sensory analysis was also carried out in the prepared fruit chips samples using the hedonic scale test. Results: The results revealed that dry matter and ash content increased in dried fruit and fruit chip samples. Drying caused a slight increase in pH and total acidity of all fruit samples. The ascorbic acid contents of kiwi and apple significantly decreased during the drying process. The drying process significantly impacted the total phenol content and antioxidant activity in dried slices. The dramatic increase of HMF was observed during oven-drying and chip production. Conclusions: Based on results, it can be concluded that drying and baking processes had variable effects on the chemical, sensory and bioactive properties of fruit samples. Sensory analysis revealed that A-O chips were more acceptable in terms of sensorial properties compared to K-P chips. Original Article Tue, 11 Mar 2025 00:00:00 GMT BaharKocabıyık, DeryaAlkan, Tue, 11 Mar 2025 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101077 https://www.explorationpub.com/Journals/eff/Article/101078 Aim: Livestock production plays a significant role in meeting global protein demands but is a major contributor to climate change. With the world population projected to reach 9 billion by 2050, identifying sustainable alternative protein sources has become more critical than ever. Edible insects offer an affordable protein option compared to beef, chicken, and fish, especially in many African and Asian cultures, where these conventional protein sources are considered relatively expensive. This study aimed to investigate the potential of mulberry silkworm pupae and African palm weevil larvae as alternative proteins to conventional protein sources for use in gluten-free wraps. Methods: Five gluten-free breakfast wraps were developed using oat flour and fillings made from beef, chicken, mackerel fish, palm weevil larvae, and silkworm pupae. The nutritional composition (amino acid and fatty acid profiles, micronutrient contents) and chemical, microbial, and sensory properties were determined using standard methods. Results: The wraps had protein contents ranging from 23.78% to 35.60%. Breakfast wrap with palm weevil larvae had slightly more fiber (4.01%) and carbohydrate (36.11%) contents and lower fat (10.22%) compared to the other wraps. It also had an impressive vitamin A content (528.96 μg RAE/100 g) and an exceptional amino acid profile. The insect wraps had more vitamin B12 (0.02 mg/g) contents than the conventional wraps. The fish-based version was the most preferred of all the wraps, with an overall acceptability score of 7.80. All developed products were within permissible limits for microbial quality. Conclusions: Edible insects, such as palm weevil larvae and silkworm pupae, could serve as an alternative source of protein in the production of gluten-free foods. Original Article Tue, 18 Mar 2025 00:00:00 GMT OlamideAkande, AyodejiFalayi, TemitopeOguntuga, EbenezerTaiwo, TaiwoAdegoke, DanielAjewole, Tue, 18 Mar 2025 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101078 https://www.explorationpub.com/Journals/eff/Article/101079 Ketogenic diets are emerging dietary patterns that have demonstrated potential as therapeutic tools in a variety of symptoms and conditions, such as epileptic seizures, diabetes, obesity, cancer, migraines, and metabolic syndrome. This narrative review examines the therapeutic effects of ketogenic diets on physiological and mental health, including their role in modulating the gut microbiome. Ketogenic diets promote weight loss, enhance insulin sensitivity, and may lower dyslipidemia, which are crucial factors in preventing cardio-metabolic diseases. They also play a significant role in the composition and function of the gut microbiome, serving as a therapeutic approach to control autoimmune diseases, given their effectiveness in reducing pro-inflammatory cells. Conversely, a potential downside of these diets is the decrease in beneficial bacteria that have been positively associated with human health. Regarding mental health, ketogenic diets have the capability to stabilize neural networks, improve neuroplasticity, and exert direct benefits in brain bioenergetics, thereby potentially alleviating the symptoms related to several mental conditions, such as epilepsy, anxiety, depression, schizophrenia, bipolar disorder, autism spectrum disorder, and certain neurodegenerative diseases. However, more randomized, long-term studies are required to assess their efficacy, sustainability, and safety, including methodological rigor to strengthen findings on dietary impacts. Review Wed, 26 Mar 2025 00:00:00 GMT AlejandroBorrego-Ruiz, Juan J.Borrego, Wed, 26 Mar 2025 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101079 https://www.explorationpub.com/Journals/eff/Article/101080 Aim: Single tests have been used for the sensory evaluation of food. Although food color is the first perception used to determine acceptability, this study was performed to enhance the reliability of evaluations of the visual palatability of the crumb of bread (bread crumb) by reducing ambiguity in the tests. Methods: The optimal illumination color temperature to enhance the visual palatability of white bread crumb was determined by sensory evaluation using photographs with 13 participants in the main test and 27 participants in the retest, and correlations with visual palatability were assessed using coefficients of determination (R2). Results: Illumination color temperature showed a linear relation with the visual palatability of photographs of the crumb, while the light source with the lowest color temperature was associated with lower palatability scores compared to those with a slightly higher color temperature, as shown by duplicate tests. Ultraviolet (UV) illumination was also added as a purple and blue light source, and the linear correlation between visual palatability and visual firmness showed a high R2. Sensory evaluation measurement using a projector, instead of paper-based measurement, was also examined as a simpler method without the need for paper. The correlations with sensory scores showed correspondence between these measurements. Conclusions: High sensory scores for visual palatability were associated with lower visual firmness scores, even with the addition of data obtained under UV light. In addition, sensory evaluation measurement using a projector was confirmed to be useful. Finally, the optimal light source for the crumb of white bread was TL83. While warmer illumination has conventionally been preferred to enhance consumer food acceptance, the results presented here highlight the need for a detailed analysis of the effects of illumination color temperature on visual palatability. Original Article Tue, 01 Apr 2025 00:00:00 GMT YukinoriSato, Tue, 01 Apr 2025 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101080 https://www.explorationpub.com/Journals/eff/Article/101081 The study investigated the role of probiotics and prebiotics in treating COVID-19. It focuses on their mechanisms of action in modulating the immune system and mitigating the disease’s impact. The research focused on the significance of the gut-lung axis and the potential benefits of probiotics and prebiotics against COVID-19. The research identified several findings: probiotics have shown potential in reducing the severity of COVID-19 symptoms and improving patient outcomes. The gut microbiota plays a critical role in the body’s immune response to COVID-19, with probiotics aiding in restoring its balance. Both can modulate the immune system, reducing the inflammatory response associated with COVID-19. While there is evidence supporting the benefits of probiotics and prebiotics, limitations exist due to the lack of studies on their use to improve COVID-19 outcomes. The originality of the study is focused on the gut-lung axis and the review of probiotics and prebiotics as potential therapies for COVID-19. By analyzing recent literature, the research contributes to understanding the interactions between diet, gut health, and respiratory infections. It also shows the need for further studies to determine the efficacy of COVID-19, toward new directions for research in the emerging field. Review Mon, 14 Apr 2025 00:00:00 GMT Norma AngélicaSantiesteban-López, Yesbek RocíoMorales Paredes, Teresa GladysCerón Carrillo, JuanChávez Medina, Mon, 14 Apr 2025 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101081 https://www.explorationpub.com/Journals/eff/Article/101082 Agriculture is pivotal in securing global food security and sustainability, especially in pressing challenges such as climate change, population growth, and resource depletion. This review examines the interconnections between agriculture, food security, and sustainability, focusing on current challenges, innovations, and strategies to address these critical issues. The global demand for food is projected to increase substantially, necessitating agricultural systems that boost productivity and ensure environmental sustainability. However, conventional farming practices have exacerbated soil degradation, water scarcity, and greenhouse gas emissions, posing significant threats to long-term food security. This review aims to evaluate the role of sustainable agricultural practices in enhancing food security while mitigating environmental impacts. It also identifies existing gaps in farming systems and explores innovative solutions to promote resilient and sustainable food systems. A comprehensive review of peer-reviewed literature, policy documents, and global agricultural reports was conducted. The analysis focuses on key themes such as sustainable farming practices, the impacts of climate change on agriculture, advancements in agrotechnology, and the socio-economic dimensions of food security. Synthesized findings provide actionable insights into best practices and emerging trends. Sustainable agriculture offers a viable pathway to address the dual challenges of food security and environmental conservation. Precision farming, agroecology, and regenerative agriculture enhance productivity while preserving resources and reducing ecological footprints. Integrating advanced technologies, including artificial intelligence and genetic innovations, can optimize agricultural efficiency. However, global food security requires coordinated efforts among governments, the private sector, and local communities to implement equitable resource distribution and climate-resilient policies. Future research should prioritize scalable, region-specific solutions that align with sustainability principles to ensure a secure and resilient global food system. Review Tue, 15 Apr 2025 00:00:00 GMT ShahidulIslam, Tue, 15 Apr 2025 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101082 https://www.explorationpub.com/Journals/eff/Article/101083 Among the most common medical problems experienced by older adults (over 60 years) are diabetes, Parkinson’s disease (PD), and erectile dysfunction (ED). The potential use of Mucuna pruriens in treating type 2 diabetes (T2D), PD, and ED is being investigated. Literature searches were conducted using the PubMed, MEDLINE, and Mendeley databases (1990–2023). Key words related to Mucuna pruriens, PD, diabetes, and EDs were used. An analysis of 26 preclinical and clinical trials suggested that Mucuna pruriens may be used to treat PD, diabetes, and ED. This study revealed a correlation between diabetes, Parkinson’s, and ED, with metabolic disorders being the common cause. Mucuna pruriens-based therapeutics could be a positive source of leva-dopa (LD) medications. It is well tolerated and beneficial for brain function and overall health. Evidence suggests that it has positive effects on libido, testosterone levels, and PD. It is important to note that PD and ED are linked by multiple mechanisms. In many clinical trials (in humans and animals), Mucuna pruriens were found to be effective at treating ED, PD, and diabetes. It is further necessary to conduct additional scientific studies to confirm the molecular mechanisms and biomarkers that link Mucuna pruriens phytochemicals with PD, ED, and diabetes. Review Wed, 23 Apr 2025 00:00:00 GMT RavindraVerma, VaibhavMisra, Prakash S.Bisen, Wed, 23 Apr 2025 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101083 https://www.explorationpub.com/Journals/eff/Article/101084 Aim: Worldwide, postharvest losses of tomato (Solanum lycopersicon cv. Roma) are around 50% due to physical and biological factors being this crop, one of the most important horticultural products with extensive fresh consumption. In this work, the effects of coatings of whey protein and candelilla wax with and without polyphenols from tarbush on the extension of the shelf life and postharvest quality of tomatoes were evaluated. Methods: An optimized suspension of protein-candelilla wax-glycerol (CC treatment) was applied as an edible coating to green mature tomatoes stored at room temperature (mature stage 2). The same suspension was supplemented with polyphenols from tarbush at 500 ppm (CP treatment). Tomato fruits without edible coating were used as a control treatment (SC). Various quality parameters were evaluated [color, weight loss, firmness, pH, titratable acidity and °brix (TSS)] and a sensory analysis was performed by a trained panel. Results: Tomatoes with the CC treatment showed the best shelf life extension results [color, weight loss, firmness, pH, titratable acidity, and °brix (TSS)] compared to the control and the polyphenol treatment, which showed the opposite result. In terms of sensory analysis, tomatoes with the CC treatment showed a better overall acceptability and appearance at the final time. Conclusions: Using CC treatment, the ripening process can be significantly delayed, and the postharvest life quality of tomatoes at room temperature in the breaker stage can be extended up to this time without any spoilage. Original Article Mon, 26 May 2025 00:00:00 GMT Olga B.Álvarez-Pérez, CristianTorres-León, Janeth M.Ventura Sobrevilla, RomeoRojas, Miguel A.Aguilar González, RaúlRodríguez-Herrera, Cristóbal N.Aguilar, Mon, 26 May 2025 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101084 https://www.explorationpub.com/Journals/eff/Article/101085 Bioactive compounds are secondary metabolites widely studied for their benefits to human health. They are distributed in various fruit, vegetable, and plant peels. The application of sustainable techniques for the extraction of these compounds is being implemented, assisted extraction by solid-state fermentation is a sustainable and effective alternative for the recovery of bioactive compounds by using agro-industrial waste as a raw material for extraction, this being a green process, easy for implementation, and it has low water and energy consumption. This research presents the biological properties of some of the most used bioactive compounds in the industry, as well as the advantages and factors that influence solid-state fermentation and the different processes for their recovery and/or production. The production of bioactive compounds using both continuous and discontinuous processes come with unique advantages and challenges. The choices between these methods depend on specific production objectives, scalability needs, and the availability of resources. As a result, ongoing advancements are refining these methods, enabling more sustainable and efficient production of bioactive compounds. Review Mon, 16 Jun 2025 00:00:00 GMT KarenDe La Rosa-Esteban, LeonardoSepúlveda, José JuanBuenrostro-Figueroa, Mónica L.Chávez-González, Luis E.Estrada-Gil, AidéSaenz-Galindo, Cristóbal N.Aguilar, Juan A.Ascacio-Valdés, Mon, 16 Jun 2025 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101085 https://www.explorationpub.com/Journals/eff/Article/101086 Aim: The present work aims to propose an alternative analytical protocol for assessing the thermal stability of plant protection products between 90°C and 240°C. In that view, this work seeks to identify any degradation products that may be overlooked during regulatory hydrolysis studies. Thus, we evaluate if a new regulatory approach is necessary and how this could be done by academic research. This requires working under similar conditions. Methods: A comprehensive analytical workflow was designed and implemented for ten active substances to study and investigate their overall degradation behaviour and volatilisation. The results were then compared with those reported in the regulatory studies. Results: The ratio of detected degradation products to active substances ranged from 0.5% to 50%. Volatilization products were identified for all compounds analyzed using TGA-GC-MS. This confirmed the pattern of degradation followed by volatilisation, except for tetraconazole, which volatilises before degradation. Some of the detected compounds were not reported at all in regulatory studies, or were detected at higher concentrations, such as IN-EQW78 and 500M07. Conclusions: This study confirmed the feasibility of conducting thermodegradation studies without relying on radiolabelled substances. It also identified two overlooked products and emphasised the importance of conducting studies exceeding 120°C. Original Article Tue, 24 Jun 2025 00:00:00 GMT FlorianDubocq, Roua BouOrm, PierreL’Yvonnet, XavierSarda, GaelleVial, ArnaudDuboisset, BenjaminCarbonnier, JulienParinet, Tue, 24 Jun 2025 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101086 https://www.explorationpub.com/Journals/eff/Article/101087 Aim: The germination of maize leads to many physiological changes in the plant. These changes are responsible for the appearance, disappearance, and variation in concentration of numerous compounds, including secondary metabolites. The aim of this study was to compare the secondary metabolite profile of two maize varieties germinated under controlled optimal conditions. Methods: To achieve this, the Atp-Y variety was soaked for 25.12 h at 25.54˚C in the presence of 0.5238% plant ash, germinated for 144.37 h, and matured for 37.65 h. For the Coca-sr variety, the grains were soaked for 1.608 h at 36.63˚C in the presence of 1.1093% plant ash. Germination and ripening took 144.37 h and 27.07 h, respectively. The compounds were extracted in methanol (HPLC grade) before being injected into a gas chromatography-mass spectrometry (GC-MS) equipped with an Rtx-5MS column for metabolite profiling. Results: These analyses showed that variety and optimum germination conditions influenced the secondary metabolite profile. This profiling identified 15 and 12 compounds in the Atp-Y and Coca-sr varieties, respectively. Of these compounds, 8 were identified in both varieties. The groups of compounds identified were fatty acids, esters, ketones, phenols, polyols, alcohols, sterols, and unclassified substances. Fatty acids were the most abundant, with proportions of 90.93% and 91.08% Atp-Y and Coca-sr, respectively. Within this group of compounds, (Z,Z)-9,12-octadecadienoic acid was the most abundant (46.58% for Atp-Y and 53.84% for Coca-sr), followed by (E)-9-octadecenoic acid (30.39% for Atp-Y and 25.09% for Coca-sr). 2-Methoxy-4-vinylphenol, a phenolic compound, was identified and quantified at 0.28% only in the Coca-sr variety, while the only polyol, 1,4-anhydro-D-mannitol, was identified in the Atp-Y variety. Conclusions: In view of these results, we would suggest using the Atp-Y variety to benefit from a wide range of compounds, but also to respect the malting conditions in order to benefit from the different compounds. Original Article Tue, 01 Jul 2025 00:00:00 GMT Stephano TamboTene, VenkatachalapathyNatarajan, Tue, 01 Jul 2025 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101087 https://www.explorationpub.com/Journals/eff/Article/101088 Aim: Protein structure-function relationship understanding is very important to the study of protein chemistry. In this study, we determined the 3D structure of glutelin type-B 5-like (GTB) protein from proso millet and investigated the effects of simulated temperature and static electric field on GTB protein’s secondary structures, solvent accessibility surface area (SASA), the radius of gyration (Rg), root mean square deviation (RMSD), and total dipole moment with the view to elucidate its structural behavior under different simulated processing stresses. Methods: This study leveraged homology modeling to determine the 3D structure of the GTB protein from proso millet. We further explored in silico modeling using molecular dynamic modeling tools to study the behavior of the GTB protein structure under simulated temperatures and static electric field processing stresses. Results: The 3D protein structure of GTB is majorly a protomer that comprises three monomers with one jelly-like β-barrel and two extended helix domains, and the remaining 35% as coils. From the molecular dynamic simulation, the secondary structure of the protein was not disrupted at temperatures between 300–400 K and static electric fields between 0.1–3 V/nm, albeit with the loss of a few amino acid residues. The RMSD increased significantly with temperature, static electric field, and simulation time increase. However, the Rg and SASA decreased for the same conditions, suggesting that the protein structure is compacting during thermal and electrical treatment. Conclusions: We concluded that low levels of simulated temperature and low levels of the electric field may cause a temporary reversible conformational change of GTB protein, not enough to cause a major disruption as may be expected during empirical processing of protein. To achieve greater disruption that would mimic protein denaturation, there is a need for in silico study of protein molecules under more aggressive simulated stressors for a longer time, and consideration given to protein structure development from AlphaFold3. Original Article Thu, 17 Jul 2025 00:00:00 GMT FelixAkharume, AshutoshSingh, Konstantin V.Korotkov, AkinbodeAdedeji, Thu, 17 Jul 2025 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101088 https://www.explorationpub.com/Journals/eff/Article/101089 Aim: The study evaluated the influence of different wall materials on the bioactive compounds in encapsulated Justicia carnea leaves extract. Methods: Combinations of gelatin with maltodextrin or starch, and gum arabic with maltodextrin or starch were prepared in ratios of 1:3 to create four types of wall matrices. Each combination was dissolved in water to obtain 20% w/v solutions. J. carnea leaves were extracted, concentrated, and the resulting extract added to the wall material at a ratio of 1:2 and homogenized. Encapsulation was achieved through homogenization at 12,000 rpm for 30 min, followed by freeze drying. The resulting microcapsules were characterized using a scanning electron microscope (SEM) and differential scanning calorimeter (DSC). Physicochemical properties, pigment concentrations, and micronutrient compositions of the microcapsules were also evaluated using standard methods. Results: Carotenoids, chlorophyll, and anthocyanin were significantly higher (P ≤ 0.05) in the sample containing starch and gelatin [gelatin + starch + core (DGES)] as the wall matrix compared to other samples. Vitamins E and D, calcium (Ca), and manganese (Mn) in sample gum arabic + starch + core (CGS; blend of gum arabic starch) and sample DGES were not significantly different from each other. DGES exhibited significantly lower (60.19%) solubility than others (60.48–70.86%) and the highest (76.72%) encapsulation efficiency. SEM analysis revealed smooth surfaces and mostly polyhedral shapes, with particle sizes ranging from 10.534–14.159 μm across all samples. DSC analysis revealed that the particles are endothermic and amorphous in nature, except for the CGS sample, which became semi-crystalline at about 203.2°C. Conclusions: The study showed that a composite wall material comprising starch and gelatin demonstrates enhanced effectiveness in the encapsulation of J. carnea leaves bioactive compounds. Original Article Fri, 25 Jul 2025 00:00:00 GMT Oluwatoyin AjokeOladeji, Olugbenga OlufemiAwolu, Fri, 25 Jul 2025 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101089 https://www.explorationpub.com/Journals/eff/Article/101090 Aim: This study attempts to offer a viable and sustainable solution related to the tomato value chain, which plays an active role in human diets but deteriorates very fast due to its short shelf life. Methods: Fresh lemons (Citrus limon) and tomatoes (Solanum lycopersicum L.) were purchased from the local market. Previously, varying percentages of lemon juice (0%, 1%, 3%, 5%, and 10%) were added to clear jars containing peeled and pasted tomatoes, which were then sterilized. The physicochemical, antioxidant, nutritional, and microbiological characteristics of appertized tomato samples were assessed through the use of standardized techniques. Results: The addition of lemon juice significantly (P ˂ 0.05) reduced the total phenolic content of appertized tomatoes, while increasing the titratable acidity (P ˂ 0.05) and decreasing the hydrogen potential (pH) content (P ˂ 0.05). However, the addition of 10 g of lemon juice recorded the high flavonoid content (0.01 mg CE/g) and carotenoid content (16.52 mg/100 g) of samples. In terms of nutritional value, adding lemon juice to appertized tomatoes considerably reduced (P ˂ 0.05) their protein content while increasing their carbohydrate content. Regarding the mineral composition, the addition of lemon juice considerably (P ˂ 0.05) raised the amounts of calcium (Ca), phosphorus (P), and magnesium (Mg) in the appertized tomato samples. The results of this investigation fall within the ranges of the daily allowances that are advised. Pathogens including Salmonella, Clostridium, and Escherichia coli are inhibited, and yeasts and molds are destroyed, ensuring the product’s microbiological quality [476.57 to 0 colony-forming unit (CFU)]. Conclusions: Lemon juice helps to preserve consumer health and improve the preservation of appertized tomatoes. Original Article Fri, 01 Aug 2025 00:00:00 GMT Serge Cyrille HouketchangNdomou, FrankBiyong, BertrandZing Zing, Eugene EjolleEhabe, RogerTchikoua, Hilaire MacaireWomeni, Fri, 01 Aug 2025 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101090 https://www.explorationpub.com/Journals/eff/Article/101093 Aim: This study examined the knowledge and consumption patterns of fermented foods among undergraduate students, comparing those enrolled in Food and Nutrition programs with students from other academic disciplines. Methods: A cross-sectional survey of 328 Canadian university students gathered demographic data and assessed familiarity, understanding, and intake of fermented food products. Results: While 78% of students reported familiarity with fermented foods, only 23% could accurately define fermentation. Students in Food and Nutrition programs demonstrated stronger knowledge, correctly answering 67% of related questions versus 62% in other disciplines (p = 0.07; 90% CI). Consumption rates were high overall, with 96% of participants reporting they consumed fermented foods. Significant differences were found between groups in specific categories: fermented fruits and vegetables (p = 0.02), soybeans (p = 0.002), grains (p = 0.02), and meat products (p = 0.017). Regarding frequency, 36% of students consumed a variety of fermented foods weekly, while 30% reported monthly consumption. Conclusions: Cultural background, taste preference, and educational focus also appear to influence dietary behaviors. Enrollment in a Food and Nutrition program was linked to both higher knowledge and increased intake. To the best of our knowledge, this is the first Canadian study to explore differences in fermented food knowledge and consumption across academic disciplines. These results support the potential of education-based strategies to promote healthier dietary patterns and warrant further research across more diverse populations. Original Article Fri, 08 Aug 2025 00:00:00 GMT ShararehHekmat, LatifehAhmadi, Fri, 08 Aug 2025 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101093 https://www.explorationpub.com/Journals/eff/Article/101095 Aim: This study examined the combined effects of pretreatment methods (blanching, citric acid, and ascorbic acid) and oven drying on the chemical composition and sensory quality of fried yam (Dioscorea rotundata) chips, aimed at optimizing processing conditions for improved product quality. Methods: Fresh yam slices were subjected to three pretreatment conditions: blanching (4 min at 100°C), a 5% citric acid solution, and a 1% ascorbic acid solution, compared to the untreated samples (control). All samples underwent convective drying at 80°C with an air velocity of 2.0 m/s. The proximate composition and mineral content of the dried samples were evaluated using official methods of food analysis and atomic absorption spectroscopy, respectively, while the color parameters and sensory evaluations of the fried yam chips were conducted using a colorimeter and a nine-point hedonic scale. Results: Both pretreatment and drying significantly (p < 0.05) influenced mineral content in the dried yam chips. In comparison to the control, all proximate constituents decreased after drying, except for carbohydrates, which increased in the dried pre-treated samples. The fried samples of yam chips that had been blanched for 4 min received higher acceptability scores for taste, color, crispiness, and overall acceptability on the sensory scale, compared to samples pre-treated with 1% ascorbic acid and 5% citric acid. However, the acid pre-treated samples demonstrated the least browning effect in the fried products. Conclusions: The processes of pretreatment and drying significantly modified both the mineral and proximate composition of the yam chips, increasing carbohydrates while other components decreased post-processing. Blanched samples exhibited superior sensory acceptability across all attributes, while the acid pretreatments effectively reduced browning in the final fried products. Original Article Tue, 12 Aug 2025 00:00:00 GMT Evans NtimAmedor, FrederickSarpong, Paa KwesiBordoh, Evans FrimpongBoateng, JamesOwusu-Kwarteng, Tue, 12 Aug 2025 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101095 https://www.explorationpub.com/Journals/eff/Article/101091 Aim: Soya (Glycine max L.) is a legume rich in nutrients (proteins, lipids, carbohydrates, and minerals) but also in anti-nutrients such as oxalate, which hampers the bioavailability of nutrients. The various processes used to treat it reduce the anti-nutrient content while affecting the protein content to a greater or lesser extent. This study aimed to evaluate the impact of a soaking period followed by cooking on the reduction of oxalates and enhancement of protein availability in soya flour. Methods: To achieve this, the response surface methodology with the centred composite design was used to reduce the oxalate content and increase the protein content of cooked soya flour. The factors chosen were soaking time (5–24 h), cooking time (15–50 min), and cooking temperature (70–100°C). The soya flours obtained were characterised for protein and oxalate content using standard methods. The optimal samples were also characterised. Results: The results obtained showed that cooking and soaking times, followed by the quadratic effect of soaking time, significantly (p < 0.05) increase the protein content and decrease the oxalate content. In terms of optimal conditions, a soaking time of 25.44 h, a cooking temperature of 101.05°C, and a cooking time of 61.93 min reduced the oxalate content by 87.43% and also increased the protein content from 35.98 g/100 g DM to 49.16 g/100 g DM. Optimal conditions of the different treatments also increase lipids, reducing sugar, and the main minerals like Ca, P, Mg, and Fe. Conclusions: The application of such conditions would help to combat protein deficiencies. Original Article Wed, 06 Aug 2025 00:00:00 GMT Thales DjeubenDongmo, NoelMangatchaoussou, Aymar Rodrigue FogangMba, Nicolas PolicarpeNolla, Marlyne-JosephineMananga, Fabien Fabrice DonghoDongmo, Stephano TamboTene, Jules Christophe ManzKoule, Ulrich FohouoTalla, MarleneYouogo, YanickOwono, HygrideDongmo, Julien NedionNadjimbaye, Marie Modestine KanaSop, Wed, 06 Aug 2025 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101091 https://www.explorationpub.com/Journals/eff/Article/101092 Aim: Despite being a fruit rich in resistant starch, acorns remain undervalued. Resistant starch is known to improve food acceptability when compared to traditional insoluble fibers, and recent research suggests the usage of acorn starch as an additive in fermented yogurt and milk products. Furthermore, non-thermal technologies such as high hydrostatic pressure and pulsed electric field can produce clean-labelled starches. Milk puddings are widely consumed all over the world and are usually produced using representative amounts of starch, making them an enticing food matrix for incorporating acorn starches. Hence, the effects of replacing commercial corn starch with acorn starch extracted by high hydrostatic pressure and pulsed electric field on the nutritional composition, functional and sensorial properties, and shelf-life of puddings were studied. Methods: Extraction of starch from Quercus robur acorns was performed using high hydrostatic pressure or pulsed electric field. Extracted starch was used in chocolate puddings, replacing commercial corn starch. Shelf-life storage and microbiological analysis were conducted over 28 days, along with texture, color, pH, and nutritional composition assessments. Rheological properties, scanning electron microscopy, in vitro digestion, and soluble sugar, fatty acid, and salt content analyses were performed. Sensorial analysis was conducted with 71 volunteer panelists to evaluate the acceptability, preference, and similarity of puddings. Results: Replacing the commercial corn starch with acorn starch improves the rheological properties of puddings and has no negative impact on the nutritional composition, internal structure, or in vitro digestibility. Sensory analysis revealed that panelists preferred the acorn starch puddings over the control. After 28 days of storage at 4°C, there was a greater stabilization of the color parameters and an improvement in textural parameters of puddings without compromising microbial safety. Conclusions: This study demonstrates the potential usage of starch from acorns in food applications, a fruit that is so undervalued. Original Article Wed, 06 Aug 2025 00:00:00 GMT Luís M.G.Castro, Sérgio C.Sousa, ManuelaMachado, Elisabete M.C.Alexandre, Jorge A.Saraiva, ManuelaPintado, Wed, 06 Aug 2025 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101092 https://www.explorationpub.com/Journals/eff/Article/101094 Heavy metal contamination of food is a critical global health issue due to its toxic, bioaccumulative, and often carcinogenic effects. This study presents a comprehensive bibliometric analysis of research published between 2000 and 2024 on health risk assessments associated with heavy metal exposure through the consumption of cereal products. Data were extracted from the Web of Science database and analyzed using VOSviewer software to visualize trends in terms of authors, institutional and international collaboration, and areas of thematic interest. The findings reveal a growing scientific interest in this field, with a peak in publication volume in 2020. China emerged as the main contributor, accounting for almost half of all publications, followed by Iran, Spain, and Brazil. The Chinese Academy of Sciences and Shahid Beheshti University of Medical Sciences were among the most active institutions. Journals such as Environmental Science and Pollution Research and Science of the Total Environment were identified as key publication platforms. The collaborative analysis highlights China and the USA as major centres of international collaboration, with peripheral but active contributions from countries such as England, Bangladesh, and Malaysia. Most studies focused on exposure pathways and assessed both carcinogenic and non-carcinogenic health risks, frequently reporting values above safe thresholds. These findings highlight the urgent need for national long-term monitoring programmes and the development of country-specific strategies to reduce exposure to heavy metals in food, thereby enhancing public health protection and regulatory compliance. Review Fri, 08 Aug 2025 00:00:00 GMT GabrielMustatea, Andreea L.Mocanu, Corina A.Stroe, LaurentiuBerca, Elena L.Ungureanu, Fri, 08 Aug 2025 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101094 https://www.explorationpub.com/Journals/eff/Article/101096 Aim: Underexploited local plant resources, such as tiger nuts, have significant nutritional potential. Tiger nuts can be used to produce a plant-based yoghurt that would enable people suffering from lactose intolerance to enjoy its benefits. This study aimed to evaluate the sensory acceptability, physicochemical, and nutritional properties of a yoghurt-like product made with tiger nuts pretreated by various methods (soaking, drying, roasting, boiling, and germination). Methods: Six types of vegetable yoghurt were produced from the milk obtained after different pretreatment methods (soaking, germination, roasting, drying, and boiling) of tiger nuts. A control sample was made of untreated tiger nuts. Nutritional analyses were carried out using conventional methods. Quantifying bioactive and antinutrient compounds was conducted via spectrophotometry and titration methods. Physicochemical analysis of samples was also carried out. A consumer preference test was conducted using an untrained panel. Results: Yoghurt samples made with tiger nuts, pretreated through roasting, showed the best sensory characteristics and overall acceptability. Drying of tiger nuts resulted in a significantly higher energy value, as did the protein content (5.46%) in the germinated yoghurt and the fibre content (2.80%) in the boiled yoghurt. Syneresis and water holding capacity decrease slightly during all the pretreatment methods applied. With regards to bioactive compounds, phenolic compounds [393.39 mg GAE (gallic acid equivalent)/100 g DM (dry matter)] were more abundant in the yoghurt whose seeds were boiled, while the content of alkaloids [1,178.08 mg QE (quinine equivalent)/100 g DM] was higher in the products made with roasted tiger nuts. Roasting and germination were respectively the most effective pretreatment methods for the reduction of the amount of phytate and saponin. Conclusions: Production of yoghurt with roasted tiger nuts appears to be the best option in terms of its sensory attributes and its nutritional properties. Its consumption will contribute significantly to improving the nutrient and bioactive compounds intake for those suffering from lactose intolerance. Original Article Thu, 21 Aug 2025 00:00:00 GMT Aristide Guillaume SilapeuxKamda, Hans MartialChangam, Isabelle SandrineBouelet, Gilbert MangaMbassi, Abdou RazinkouYiagnigni, ChristineNyangono, RogerPonka, MercyAchu, ElieFokou, Thu, 21 Aug 2025 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101096 https://www.explorationpub.com/Journals/eff/Article/101097 The contamination of food by toxic chemical compounds is a significant global concern that threatens food safety and public health. These compounds originate from diverse sources, including naturally occurring toxins such as mycotoxins and plant alkaloids, environmental pollutants including heavy metals and persistent organic pollutants, substances formed during food processing and packaging such as acrylamide and bisphenol A, and newly emerging contaminants such as microplastics and nanoplastics. This review presents a comprehensive classification of toxic compounds in the food system, detailing their sources, persistence, and behavior within the environment. The objective of this study is to explore the toxicity, toxicokinetics, and toxicodynamics of foodborne contaminants by examining their absorption, distribution, metabolism, excretion, and mechanisms of biotransformation. The review also discusses how these toxicants interact with cellular and molecular targets, leading to adverse effects on various organs and biological systems. Furthermore, the manuscript highlights both conventional detection methods such as immunoassays, chromatographic and spectroscopic techniques, biochemical and microbiological assay, and recent innovations, including nanotechnology-based biosensors and computational tools driven by artificial intelligence. A novel contribution of this review is the inclusion of standardized chemical identifiers such as systematic names by the International Union of Pure and Applied Chemistry, the International Chemical Identifier, the Simplified Molecular Input Line Entry Specification, and the Chemical Abstracts Service Registry Number used in food-risk component databases. Additionally, the application of the One Health approach offers an integrated perspective on human, animal, and environmental health. This review identifies research gaps and promotes enhanced monitoring, regulation, and management strategies to ensure sustainable food safety. Review Fri, 22 Aug 2025 00:00:00 GMT AnnuKhatri, KrishanKumar, RamovatarMeena, Indu ShekharThakur, Fri, 22 Aug 2025 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101097 https://www.explorationpub.com/Journals/eff/Article/101098 Aim: Fruits from the tropical Annona genus of family Annonaceae have long been cultivated in tropical Latin America, Africa, and southeastern Asia. Asimina triloba is a temperate fruit from Annonaceae, but few comparisons between Annonaceae fruits exist. The objective was to determine how 21 days of refrigerated storage affected the carotenoids and color in ripe and overripe A. triloba. A comparison to tropical Annonaceae fruits is provided. Methods: Pawpaw pulp was stored refrigerated for 21 days. Total carotenoids and β-carotene were determined spectrophotometrically and by HPLC, respectively. C.I.E. L*, a*, and b* values were used to calculate hue angle, chroma, total color change (ΔE), browning index, which have been reported in A. triloba previously, and color index, whiteness index, yellowness index, the ratio of a*/b*, and percent change in L*, which are reported herein for the first time. Results: Overripe pulp contains 5-fold more carotenoids than ripe pulp. A significant decline in total carotenoids was observed during refrigerated storage in the overripe pulp, but not in fresh pulp. At the onset of refrigerated storage, ripe pulp was significantly less brown than overripe pulp, but became more brown during refrigerated storage. No further change in browning was observed during storage of overripe pulp. Conclusions: Using established conversion factors and the values generated in this study, preliminary indications are that ripe A. triloba pulp provides 4.0% (males) and 5.1% (females) of the U.S. Recommended Dietary Allowance (USRDA) of vitamin A for individuals 14 years or older, and overripe provides 3.5% and 4.6%. Carotenoids are well-characterized for Annona muricata (A. muricata), Annona reticulata (A. reticulata), and Annona squamosa (A. squamosa), but these provide less than 1% of the USRDA of vitamin A. A comparison revealed that Annonaceae fruit are nutrient-dense, provide fiber and potassium, are low in fat and protein, and have comparable calcium, iron, magnesium, potassium, and sodium levels. Understanding Annonaceae fruits nutritional value may facilitate increased economic potential. Original Article Wed, 27 Aug 2025 00:00:00 GMT RobertBrannan, DustinO’Neal, MuhammadJawad, Wed, 27 Aug 2025 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/101098 https://www.explorationpub.com/Journals/eff/Article/1010102 Aim: Brosimum alicastrum Sw. (Ramón) seed is an underutilized starch source. Ramón seed starch (RSS) has been partially characterized, showing functional properties superior to corn starch. The modification of native starches is useful for obtaining desirable characteristics. HMT is a physical method that may alter the structure of starch by modifying its interaction with water. The study evaluated the effect of HMT on the chemical composition, morphological characteristics, and functional properties of RSS. Methods: RSS, corn, and wheat starches were isolated using a wet milling method. The starches were modified with HMT (10%, 20%, and 30% moisture). Chemical composition of flours and native starches was determined using AOAC methods. Total starch was determined by the AACC method, and amylose content was analyzed using the assay with DMSO, Concanavalin A, and amylolytic hydrolysis. Morphological characteristics were observed using scanning electron microscopy. Functional properties [solubility index (SI), water absorption capacity (WAC), and swelling power (SP)] of starches were determined using gravimetric methods. Results: RSS had higher mineral content (0.9%), total carbohydrates (98.5%), dietary fiber (11.2%), and lower protein content (0.2%) and total starch (82.0%) than wheat and corn starches. RSS yield was 31.2% and showed small granules (6.3 ± 1.4–11.5 ± 1.3 µm), with oval-spherical shape, and typical amylose content (24.9 ± 0.4%). No significant changes were observed in amylose-amylopectin content and morphology of granules after modification. The functional properties of RSS were significantly improved in HMT10%, reducing the peak at 80°C and increasing the SI (18.7 ± 0.8%), WAC (18.1 ± 0.2 g water/g starch), and SP (22.2 ± 0.2 g water/g starch) at 90°C, compared to native RSS, and greater than modified wheat and corn starches. Conclusions: RSS modified by HMT at 10% moisture gradually enhances its functional properties as temperature increases, and above that of corn and wheat starches, resulting in an attractive non-conventional starch with potential industry applications. Original Article Thu, 04 Dec 2025 00:00:00 GMT Perla A.Magallanes-Cruz, Luis A.Quiñones-Corral, ImeldaOlivas-Armendáriz, EmilioAlvarez-Parrilla, Nina R.Martínez-Ruiz, Thu, 04 Dec 2025 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/1010102 https://www.explorationpub.com/Journals/eff/Article/1010103 Aim: This study examined the influence of coffee parchment (CP) particle size on growth, yield, morphology, and color quality of Pleurotus ostreatus and Pleurotus citrinopileatus, aiming to optimize the valorization of agro-industrial coffee waste through mushroom cultivation. Methods: Three CP particle size classes, raw CP (RCP), medium CP (MCP), and fine CP (FCP), were prepared and tested as substrates under controlled conditions. Growth traits (spawn running, primordial initiation, fruiting time), morphological parameters (pileus number, diameter, stipe length), yield indices [total yield, biological efficiency (BE), and production rate (PR)], and cap color (L*, a*, b*) were assessed. Data were analyzed using ANOVA and Duncan’s test at p < 0.05. Results: Particle size significantly affected all parameters. MCP and FCP accelerated colonization and primordia initiation by up to 7–8 days compared with RCP. Mushrooms cultivated in the FCP achieved the highest yields (377.2 ± 18.5 g for P. ostreatus; 355.0 ± 17.0 g for P. citrinopileatus), BE (75.2% and 72.0%), and PR (156.7% and 150.5%). Morphological traits were also improved, with larger and more abundant fruiting bodies on MCP and FCP. Color analysis indicated darker caps and a higher red hue on MCP substrates, suggesting enhanced pigment biosynthesis. Overall, P. ostreatus outperformed P. citrinopileatus, though both species responded positively to substrate refinement. Conclusions: CP particle size is a critical determinant of Pleurotus cultivation performance. Finer substrates improved yield, efficiency, and crop earliness, while enhancing commercial quality. These findings demonstrate the potential of physical substrate engineering to promote circular bioeconomy strategies and valorize lignocellulosic residues in coffee-producing regions. Original Article Wed, 10 Dec 2025 00:00:00 GMT Bertrand ZingZing, Estelle YolandeMobou, MerlinNjike, Eileen BogwehNchanji, Josiane Emilie GermaineMbassi, Wed, 10 Dec 2025 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/1010103 https://www.explorationpub.com/Journals/eff/Article/1010101 Aim: This study aimed to assess the viability of Lacticaseibacillus rhamnosus GR-1 in four yogurt formulations with or without flax, chia, and hemp seeds during multiple time points across fermentation and cold storage. Additionally, the study evaluated consumer acceptance of the seed-fortified yogurts based on ratings of appearance, flavour, texture, and overall acceptability. Methods: Four yogurt samples were inoculated with the probiotic strain L. rhamnosus GR-1 and fermented for up to 6 h at 38°C, followed by refrigerated storage at 4°C for up to 30 days, respectively. Microbial enumeration was performed throughout fermentation and storage to assess the viability of L. rhamnosus GR-1. 84 participants engaged in a sensory evaluation where the consumer acceptability of the yogurt samples was evaluated. Results: Microbial analysis showed consistent viable counts of L. rhamnosus GR-1 across all fermentation and storage time points, where the sample containing chia seeds maintained the highest levels of probiotic viability. pH significantly decreased (p < 0.05) during fermentation in all treatments, with further reductions during storage only in the flax, hemp, and chia samples. Sensory evaluation revealed that the control scored highest in appearance, flavour, texture, and overall acceptability (p < 0.001). While participants showed the highest preference for the control sample, 77% indicated they would consider purchasing probiotic yogurt. Conclusions: Overall, adding flax, hemp, and chia seeds supports the viability of L. rhamnosus GR-1 in probiotic yogurt. Seed mucilage may play a vital role in the growth and viability of probiotics in yogurt products. The findings from this research provide a valuable foundation for the development of more nutrient-dense and consumer-friendly probiotic yogurt products. Original Article Tue, 02 Dec 2025 00:00:00 GMT Hannah GailAziz, ShararehHekmat, Tue, 02 Dec 2025 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/1010101 https://www.explorationpub.com/Journals/eff/Article/1010104 Aim: This study investigated the impact of storage temperature over a 12-week period on the quality of dairy and non-dairy frozen desserts produced at a university micro-creamery. Standardized production methods were employed to minimize variability. The primary objective was to assess whether increasing frozen storage temperatures—a potential strategy for reducing energy consumption—would adversely affect product quality. Methods: Changes in ice crystal size were evaluated using scanning electron microscopy (SEM) on freeze-dried samples. A trained sensory panel assessed texture coarseness (grittiness) using a 5-point scale (1 = smoothest, 5 = grittiest). Weight loss was measured by comparing the sample mass before and after storage. Products were stored at four temperatures: –28.9°C (control), –17.8°C, –15.0°C, and –12.2°C, with evaluations conducted at 0, 4, 8, and 12 weeks. Statistical analysis was performed using a significance level of α = 0.05. Results: Higher storage temperatures resulted in increased ice crystal size and greater perceived grittiness. Non-dairy desserts, which contained slightly more fat, demonstrated greater resistance to ice crystal growth and texture degradation. Desserts stored at –12.2°C and –15.0°C exhibited significantly larger ice crystals and coarser textures after 8 weeks compared to those stored at –17.8°C and –28.9°C. Conclusions: The results indicate that storage at –15.0°C may be a feasible energy-saving option for commercial frozen dessert storage, provided the product is consumed within four weeks. However, storage at –12.2°C led to significant quality loss, suggesting that product reformulation may be necessary at this temperature. Further research should explore the role of various plant-based fats compared to milkfat in mitigating ice and fat crystal growth and preserving texture in frozen desserts. Original Article Wed, 17 Dec 2025 00:00:00 GMT NatalieSinclair, JohnnyMcGregor, PaulDawson, Wed, 17 Dec 2025 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/1010104 https://www.explorationpub.com/Journals/eff/Article/1010105 Aim: Foodborne non-typhoidal Salmonella (NTS) infections are a major global health issue, frequently linked to animal source foods. However, there is limited data on NTS prevalence, distribution, and serotype diversity in common animal products and related food in Ghana. This study investigated the prevalence and serotype diversity of NTS in animal source foods, ready-to-eat (RTE) food, and animal fecal samples across six districts in the Greater Accra Region of Ghana. Methods: A total of 696 samples were randomly collected from selected markets across the districts. These included unprocessed animal products: beef (16), chicken (21), eggs (185), and raw cow milk (40). Additionally, 50 samples of RTE street foods and 36 samples of locally produced soft cheese (“wagashie”) were obtained from vendors. Fecal samples consisted of chicken droppings (70) and pig feces (138), which were purposively collected from 11 poultry farms and two pig slaughter facilities in the region. Furthermore, 140 pork samples were purposively collected from the slaughter facilities. Standard microbiological methods, including pre-enrichment, selective enrichment, and plating on selective media, were used for Salmonella species isolation, with identification confirmed by matrix-assisted laser desorption ionization time-of-flight mass spectrometry. Serotyping followed the White-Kauffman Le-Minor classification scheme. Results: Overall, 26 Salmonella isolates were recovered (3.7%). Prevalence was significantly higher in animal source foods (5.71%; 25/438) compared to fecal samples (0.4%; 1/208) (p = 0.0026). Salmonella contamination was highest in raw pork (13.6%), followed by “wagashie” (5.5%) and raw milk (5%). Nine distinct serotypes were identified. Among them, Salmonella Typhimurium was the most prevalent, accounting for 40.9%, followed by Salmonella Kaapstad at 13.6%. Additionally, pork samples contained seven of these serotypes. Conclusions: These findings highlight a potential risk posed by NTS in commonly consumed animal source foods in Greater Accra and emphasize the need for targeted interventions to control contamination, particularly in pork products. Original Article Mon, 22 Dec 2025 00:00:00 GMT Vida YirenkyiwaaAdjei, Gloria IvyMensah, Ted YemohAnnang, Bernard TawiahOdai, Kennedy KwasiAddo, BassirouBonfoh, Mon, 22 Dec 2025 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/1010105 https://www.explorationpub.com/Journals/eff/Article/1010107 Gut microbiota is critical for human immunity, metabolism, and overall well-being. Dysbiosis has been associated with a variety of diseases, including metabolic syndrome, inflammatory diseases, and neurodevelopmental issues. Kefir, a traditional fermented beverage produced with dairy or non-dairy substrates and kefir grains, contains probiotics and bioactive substances that may improve gut microbial composition. Current research indicates that kefir increases beneficial taxa such as Lactobacillus spp., Bifidobacterium spp., and Akkermansia spp., whereas decreasing pro-inflammatory microbes such as Enterobacteriaceae spp. and Clostridium spp. via antimicrobial metabolite production, competitive exclusion, prebiotic exopolysaccharides, short-chain fatty acid enhancement, immune modulation, and improved gut-barrier integrity. Furthermore, traditional kefir fermented with grains has higher microbial diversity and probiotic potential than kefir fermented with starting cultures. Despite these encouraging results, interpretation is constrained by variations in kefir production, dosage, intervention duration, and microbiota analysis methods; therefore, this review aims to evaluate how kefir modulates gut microbiota composition in human and animal models. Review Fri, 26 Dec 2025 00:00:00 GMT Muneerah AbdullahAlali, Amal BakrShori, Fri, 26 Dec 2025 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/1010107 https://www.explorationpub.com/Journals/eff/Article/1010135 Aim: The study aimed to develop feta-type cheese from camel milk and evaluate its physicochemical properties and sensory acceptability. Methods: Milk samples were obtained from dromedary camels (Camelus dromedarius) kept at the Tsabong Ecotourism Camel Park in Botswana. Feta-type cheese was developed using WhiteDaily 41 culture, which contains mesophilic and thermophilic lactic acid bacteria, and camel chymosin (CHY-MAX M1000). Standard procedures were used to assess physicochemical characteristics and sensory-based consumer acceptability. Cow-milk feta cheese produced using the same procedure served as the control. Mann–Whitney test was used to compare quality parameters of the camel- and cow-milk cheeses. Results: The results showed that producing feta-type cheese from camel milk was more difficult than from cow milk, and the yield from camel milk was slightly lower. Except for ash and fat content, no significant differences (p > 0.05) were found between the two cheese types. Cow-milk feta had significantly higher ash and fat levels (p < 0.05) than camel-milk feta. Overall, camel-milk feta displayed physicochemical characteristics comparable to those of cow-milk feta. The sensory acceptability test revealed that aroma, texture, taste, and overall acceptability scores were significantly higher (p < 0.05) for cow-milk feta than for camel-milk feta. However, colour did not differ significantly (p > 0.05) between the two cheeses. Conclusions: The findings show that making feta-type cheese from camel milk is possible, provided that manufacturing protocols are modified and processing parameters optimized. It is essential to improve the organoleptic properties of camel-milk feta cheese. Future research should consider the use of natural additives such as spices or condiments to improve flavour, aroma, texture, antioxidant and antimicrobial properties, and shelf life of the cheese. Original Article Fri, 17 Apr 2026 00:00:00 GMT EyassuSeifu, Katso T.Ntshambiwa, Wame S.Boitumelo, Othusitse R.Madibela, AyanaAngassa, MoenyaneMolapisi, Rosemary I.Kobue-Lekalake, Gulelat D.Haki, BoitumeloMokobi, DemelTeketay, GeremewBultosa, Keneilwe R.Kgosikoma, NelsonTselaesele, BonnoSekwati-Monang, WitnessMojeremane, KeoikantseSianga, Fri, 17 Apr 2026 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/1010135 https://www.explorationpub.com/Journals/eff/Article/1010106 The ketogenic diet (KD) is increasingly recognized for its therapeutic benefits in managing metabolic disorders, including obesity, type 2 diabetes, and epilepsy. However, adherence to KD can elevate the body’s acid load through ketone body production, potentially leading to metabolic acidosis. Alkalinizing salts, such as sodium bicarbonate, potassium citrate, magnesium, and calcium, play a crucial role in maintaining acid-base balance and mitigating complications associated with this dietary regimen. Evidence from studies published between 2000 and 2024 highlights that these interventions can reduce acidosis-related complications, including bone demineralization, muscle cramps, and fatigue, while improving mineral balance and metabolic stability. These findings suggest that incorporating alkalinizing strategies may enhance the safety and effectiveness of KDs. Further research is needed to define optimal dosing, assess long-term safety, and develop practical clinical guidelines, particularly for vulnerable populations. Review Thu, 25 Dec 2025 00:00:00 GMT MariaD’Elia, GiuseppeCastaldo, LucaRastrelli, Thu, 25 Dec 2025 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/1010106 https://www.explorationpub.com/Journals/eff/Article/1010111 Aim: Food contaminants such as acrylamide, 3-monochloropropane-1,2-diol (3-MCPD), glycidyl stearate, deoxynivalenol, hydroxymethylfurfural, and zearalenone represent significant toxicological concerns in humans due to their potential genotoxic, hepatotoxic, and carcinogenic properties. This study aimed to investigate the molecular interactions of these contaminants with cytochrome P450 2E1 (CYP2E1), a key enzyme in xenobiotic metabolism, using an in silico approach. Methods: Molecular docking simulations were performed to assess the binding affinities and interaction profiles of selected food contaminants with the active site of human CYP2E1. The docking scores and binding poses were analyzed to predict possible metabolic outcomes and risks associated with exposure. Results: Docking analysis revealed variable binding affinities among the tested contaminants. Glycidyl stearate, zearalenone, and deoxynivalenol demonstrated stronger binding interactions (higher docking scores) compared to acrylamide and 3-MCPD, suggesting higher potential for CYP2E1-mediated metabolism. Quantitative results have been added: glycidyl stearate, deoxynivalenol, and zearalenone showed the stronger binding energies (−6.4, −7.2, and –7.9 kcal/mol), while acrylamide and 3-MCPD were weaker (−3.7 and −4.1 kcal/mol). Hydroxymethylfurfural showed an intermediate binding affinity (ΔG = –5.3 kcal/mol), suggesting a moderate potential for CYP2E1-mediated metabolism. Differential binding patterns highlighted possible metabolic activation or detoxification pathways. Conclusions: The results indicate that CYP2E1 plays an important role in mediating the biochemical responses to multiple food contaminants. Stronger interactions with certain contaminants suggest a higher risk of metabolic activation, which may contribute to their toxic effects. This study demonstrates the utility of molecular docking for predicting human biochemical responses and supports its use as a complementary tool in food safety risk assessment. Original Article Thu, 29 Jan 2026 00:00:00 GMT SerkanSUGEÇTİ, Thu, 29 Jan 2026 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/1010111 https://www.explorationpub.com/Journals/eff/Article/1010108 Aim: This study aimed to evaluate and compare the antioxidant activity, phenolic and flavonoid content, proline, and protein levels of oak honeydew and oak honeydew-nectar honeys produced in Northwestern Greece, providing the first comparative compositional data for these honey types. Methods: Thirty-four honey samples (16 oak honeydew and 18 oak honeydew-nectar) were collected from the region of Western Macedonia during the 2021–2022 harvest seasons. Total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity (DPPH and FRAP assays), colour intensity (ABS450), and proline and protein contents were determined using spectrophotometric methods. Statistical analyses included independent-samples t-tests, Pearson correlation analysis, and multivariate techniques (PCA and hierarchical clustering) to assess variation and grouping patterns between honey types. Results: Oak honeydew honey showed higher TPC (137.52 vs. 115.69 mg GAE/100 g), antioxidant activity (DPPH: 20.26 vs. 15.24% inhibition; FRAP: 53.25 vs. 41.26 μΜ TE/100 g), and colour intensity (ABS450: 802 vs. 623.3 mAU) compared with oak honeydew-nectar honey (P < 0.05). TFC (51.67 vs. 42.22 mg RUE/100 g), proline (965.62 vs. 1,095.68 mg/kg), and protein contents (0.24 vs. 0.27 mg/g) were similar between oak honeydew and oak honeydew-nectar honey, respectively, with no significant differences (P > 0.05). Correlation analysis revealed strong positive associations among antioxidant activity, colour intensity, and flavonoid content, while protein exhibited inverse correlations with antioxidant parameters in oak honeydew honey but positive ones in oak honeydew-nectar honey. PCA showed a clear differentiation trend between the two honey types. Conclusions: Oak honeydew honey exhibited superior antioxidant capacity and phenolic content, reflecting a richer bioactive composition. These findings provide the first comparative insight into Greek oak honeys and highlight their practical significance for honey authentication, quality evaluation, and consumer awareness of honeydew honeys produced in Northwestern Greece. Original Article Thu, 15 Jan 2026 00:00:00 GMT ParaskeviMitlianga, NikolaosVeniotis, IoannisStamoulopoulos, CharoulaMavromatidou, GeorgiosPapatzimos, VasileiosPapadopoulos, EleniKasapidou, Thu, 15 Jan 2026 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/1010108 https://www.explorationpub.com/Journals/eff/Article/1010109 Aim: Because sweet potato is an important staple food crop worldwide, particularly in developing countries, the cultivar has a great influence on the nutritional quality and storage capability of the roots. The aim of this study was to characterize and segregate the sweet potato diversity of 18 selected cultivars grown in Jamaica. Methods: Quality attributes were estimated by determining carotenoids, anthocyanins, dry matter, and ash, parameters used to characterize eighteen (18) different cultivars of sweet potato phenotypically. ANOVA and LSD analyses were used to analyse data. Furthermore, PCA and HCA analyses were used to compare and segregate the studied cultivars. Results: Results showed that four cultivars contained more than 10 μg/g fresh weight of carotenoids, and in nine cultivars, anthocyanin content was higher than 500 μg/g fresh weight. Dry matter varied from 21.96% to 46.46%, and ash content ranged from 0.09 to 1.2%. The segregation of the cultivars revealed two principal components, with PC1 explaining 45.9% and PC2 explaining 33.7%. The classification based on their nutritional contents showed PC1 explaining 38.9% and PC2 explaining 35.1% of the total variance. On the other hand, HCA and heatmapping evidenced the presence of three main groups, namely anthocyanins, carotenoids, and ash. Conclusions: The findings of this study advanced our existing knowledge on the numerous cultivars of sweet potato grown in Jamaica and validated the diversity of their nutritional profile. From these data, we can recommend that some cultivars of sweet potato are suitable for processing and could also contribute significantly to improving local human nutrition. Original Article Fri, 23 Jan 2026 00:00:00 GMT KyraTaylor, AlexSybron, CarlaDouglas, NoureddineBenkeblia, Fri, 23 Jan 2026 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/1010109 https://www.explorationpub.com/Journals/eff/Article/1010110 Aim: This study aims to investigate the enablers and barriers influencing the adoption of plant-based diets among Filipino adult consumers in Metro Manila. Methods: A cross-sectional survey was conducted among Filipino adults responsible for household food decisions, particularly those with the capacity to purchase food or plan meals within their household, residing in Metro Manila. The questionnaire, adapted from validated instruments and guided by the COM-B behavioral model, assessed demographic characteristics, food consumption patterns, attitudes, and intentions toward plant-based diets. Data were collected via an online platform and analyzed using cluster segmentation, chi-square tests, and logistic regression to identify key determinants of dietary intentions and behaviors. Results: Respondents were categorized into four food consumption clusters ranging from high meat-high plant, high meat-low plant, low meat-low plant, and low meat-high plant intake based on the food frequency consumption by applying the k-means clustering method. Monthly household income was significantly associated with food consumption patterns. Overall, 39.34% of participants intended to reduce meat consumption, while 54.10% aimed to increase plant-based food intake. Behavioral analysis revealed that psychological capability (knowledge of plant-based cooking) and reflective motivation (enjoyment of vegetarian dishes) significantly increased intentions to shift diets. Conversely, barriers included perceptions that plant-based meal preparation is time-consuming and satisfaction with reducing but not eliminating meat intake. Social opportunity factors showed mixed effects, with autonomy supporting dietary shifts, but social normalization of meat reduction potentially reducing individual motivation. Conclusions: There is a growing intention among Filipino consumers to adopt plant-based diets, yet practical and perceptual barriers remain. Addressing these challenges through education, improving accessibility, and leveraging social influences is essential to facilitate dietary shifts. Economic factors, particularly income disparities, also influence food choices, highlighting the need for equitable policies. Supporting plant-based diets can advance public health, environmental sustainability, and climate resilience in the Philippine context. Original Article Wed, 28 Jan 2026 00:00:00 GMT MelvinBernardino, AndrianCaisip, Sheena MarieNapata, Wed, 28 Jan 2026 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/1010110 https://www.explorationpub.com/Journals/eff/Article/1010113 Aim: Mango kernel has potential as an alternative flour source to enhance the nutritional value of flatbreads, providing a cost-effective means of promoting healthier foods. This study aimed to determine the effects of mango kernel flour (MKF) incorporation on the physicochemical and sensory properties of balady flatbread. Methods: Balady flatbreads were prepared with different substitution levels of MKF (0%, 25%, 50%, 75%, and 100%). The samples were analyzed for proximate composition, mineral content, color attributes, texture profile, specific volume, microstructure (via scanning electron microscopy), and sensory characteristics. Results: Chemical analysis revealed that MKF substitution significantly increased fat (3.74–13.35%), ash (1.51–2.13%), crude fiber (0.32–2.93%), and energy (266.65–328.78 kcal/g) contents, while protein content remained unaffected. In contrast, moisture (36.34–29.37%) and carbohydrate (54.75–47.98%) contents decreased significantly. Increasing MKF levels also elevated potassium, iron, and magnesium contents. The specific volume decreased (3.48–0.70 mL/g), and texture hardness increased markedly (184.67–9,373.42 g). Scanning electron microscopy showed a more compact structure (pore size reduced from 69.07 to 42.30 μm) with darker and less yellow coloration as MKF substitution increased. Sensory evaluation by 50 panelists indicated that the control sample (100% wheat flour) received significantly higher scores for all evaluated attributes. Conclusions: Increasing levels of MKF incorporation enhanced fat, fiber, ash, and mineral contents but reduced loaf volume, increased hardness, decreased pore size, and lowered sensory acceptability. Among the formulations tested, flatbread containing 25% MKF (FB2) was identified as the optimal formulation, offering improved nutritional properties with acceptable sensory quality. These findings highlight the potential application of MKF as a sustainable, value-added ingredient for developing nutrient-enriched flatbreads and other bakery products, contributing to food waste reduction and functional food innovation. Original Article Mon, 09 Feb 2026 00:00:00 GMT HafizuddinJa’afar, Tran HongQuan, Eng KengSeow, Mon, 09 Feb 2026 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/1010113 https://www.explorationpub.com/Journals/eff/Article/1010112 Aim: Probiotic microorganisms, primarily lactic acid bacteria (LAB) and bifidobacteria, are able to solve most of the problems of animal by-products that hinder their use in the food industry. The most important property of LAB is their antagonistic activity against pathogenic and opportunistic microorganisms. The aim of the study is to compare the antimicrobial activity of microorganisms from commercial starters, medicinal preparations, and newly isolated strains. It is important to evaluate two alternative methods for determining antimicrobial activity in terms of their interchangeability. Methods: A total of 11 microorganisms and consortia from various sources were studied, including five newly isolated strains. Their antagonistic activity against 8 strains of pathogenic and opportunistic microorganisms was evaluated by two in vitro methods: agar diffusion and co-cultivation. Their interchangeability was assessed using the linear Pearson correlation coefficient. Results: The 12th hour of cultivation, corresponding to the maximum specific growth rate of the studied newly isolated strains and consortia were determined and used to take a supernatant sample for co-cultivation with test pathogens. Of the studied cultures, lactobacilli and pediococci showed the greatest antagonistic activity against the tested pathogens, while Staphylococcus spp. showed minimal activity. Conclusions: The highest inhibition index was observed in consortia containing Lactobacillus and Pediococcus. The antagonistic activity of the newly isolated strains is lower than that of meat starter cultures and medicinal products. The evaluation of the comparability of analytical methods for determining antimicrobial activity demonstrates a high positive correlation of the results, but requires further research to resolve the issue of their interchangeability. Original Article Mon, 09 Feb 2026 00:00:00 GMT RustemKhabibullin, SvetlanaKitaevskaya, OlgaReshetnik, SaniaVildanova, Mon, 09 Feb 2026 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/1010112 https://www.explorationpub.com/Journals/eff/Article/1010114 Not applicable. Editorial Fri, 13 Feb 2026 00:00:00 GMT JoséPinela, José IgnacioAlonso-Esteban, Fri, 13 Feb 2026 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/1010114 https://www.explorationpub.com/Journals/eff/Article/1010115 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. Original Article Fri, 13 Feb 2026 00:00:00 GMT Adedamola IyioluwaAkinyede, Daniel SunkanmiAjewole, Fri, 13 Feb 2026 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/1010115 https://www.explorationpub.com/Journals/eff/Article/1010117 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. Original Article Mon, 02 Mar 2026 00:00:00 GMT Hasan MohammadMurshed, Md Mahir FaisalShuvo, Md Safiqur RahamanShishir, Syed Mohammad EhsanurRahman, Md. ShawkatAli, Md. AbulHashem, ShuaiWei, Md. Abul KalamAzad, Mon, 02 Mar 2026 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/1010117 https://www.explorationpub.com/Journals/eff/Article/1010116 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. Review Wed, 25 Feb 2026 00:00:00 GMT AlhassanWuni, FrancisAlemawor, Evans FrimpongBoateng, JamesOwusu-Kwarteng, Felix CharlesMills-Robertson, Wed, 25 Feb 2026 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/1010116 https://www.explorationpub.com/Journals/eff/Article/1010118 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. Review Mon, 02 Mar 2026 00:00:00 GMT Oliver DeanJohn, William GustavoSganzerla, Aline Priscilla Gomesda Silva, Sheri-AnnTan, Chui YinBok, RatnaNoah, Elvin MuhindoWalemba, Annals TatendaMushunje, Mon, 02 Mar 2026 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/1010118 https://www.explorationpub.com/Journals/eff/Article/1010119 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. Original Article Wed, 04 Mar 2026 00:00:00 GMT Mohammad MainuddinMolla, Biddut ChandraDey, Ashfak AhmedSabuz, ShahnajPervin, MahfujulAlam, AnjumanaraKhatun, Md. Golam FerdousChowdhury, Md. AlamgirHossain, Ifran-AlRafi, Taslima Ayesha AkterNasrin, Wed, 04 Mar 2026 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/1010119 https://www.explorationpub.com/Journals/eff/Article/1010120 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. Review Mon, 09 Mar 2026 00:00:00 GMT FarehaRayeen, PragyaGupta, ManikantTripathi, NeelamPathak, SangramSingh, PankajSingh, Mon, 09 Mar 2026 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/1010120 https://www.explorationpub.com/Journals/eff/Article/1010121 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. Original Article Tue, 10 Mar 2026 00:00:00 GMT Bao ChiNguyen, Anh TuanLe, Quynh ThiNguyen, Thang QuocLe, Ty VietPham, Tue, 10 Mar 2026 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/1010121 https://www.explorationpub.com/Journals/eff/Article/1010122 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. Original Article Fri, 13 Mar 2026 00:00:00 GMT Mi HyePark, BumsikKim, Fri, 13 Mar 2026 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/1010122 https://www.explorationpub.com/Journals/eff/Article/1010124 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. Original Article Wed, 18 Mar 2026 00:00:00 GMT Meng-YuanJin, Li-DaZhang, JunLan, JuanLin, DrolmaDawa, Xuan-WeiZhou, Wed, 18 Mar 2026 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/1010124 https://www.explorationpub.com/Journals/eff/Article/1010128 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. Review Thu, 26 Mar 2026 00:00:00 GMT CeciliaDini, Thu, 26 Mar 2026 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/1010128 https://www.explorationpub.com/Journals/eff/Article/1010123 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. Original Article Wed, 18 Mar 2026 00:00:00 GMT Chong ZiYang, Sarah AisyahKhurun Hizar, Macdalyna EstherRonie, HasmadiMamat, Siti FaridahMohd Amin, NorazlinaMohammad Ridhwan, Mohd AzrieAwang, Mohd Sharizan MdSarip, Abdul AzizJaziri, Mohammad Tamrin MohamadLal, Ahmad Hazim AbdulAziz, Wed, 18 Mar 2026 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/1010123 https://www.explorationpub.com/Journals/eff/Article/1010126 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. Original Article Fri, 20 Mar 2026 00:00:00 GMT AditiRajpal, RamaBhadekar, Fri, 20 Mar 2026 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/1010126 https://www.explorationpub.com/Journals/eff/Article/1010127 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. Original Article Fri, 20 Mar 2026 00:00:00 GMT Agustina A.Pardini, Miriam O.Iurlina, AndresReynals Marcangeli, Alicia D.Robles, Amelia I.Saiz, Fri, 20 Mar 2026 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/1010127 https://www.explorationpub.com/Journals/eff/Article/1010125 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. Original Article Fri, 20 Mar 2026 00:00:00 GMT YanyuWang, YiguoHe, JingZhang, ZhifengZhao, XingxiuZhao, Fri, 20 Mar 2026 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/1010125 https://www.explorationpub.com/Journals/eff/Article/1010129 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. Original Article Mon, 30 Mar 2026 00:00:00 GMT Nursuhaiza MohdFauzi, Rumaisya Yasmin MohdNazri, Lay JingSeow, MohammadAlrosan, Nur Ain AbRahman, Eng KengSeow, Mon, 30 Mar 2026 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/1010129 https://www.explorationpub.com/Journals/eff/Article/1010130 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. Review Mon, 30 Mar 2026 00:00:00 GMT StevenSuryoprabowo, ChantalRice, WenbinWang, ZhongxingWang, Mon, 30 Mar 2026 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/1010130 https://www.explorationpub.com/Journals/eff/Article/1010131 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. Original Article Thu, 02 Apr 2026 00:00:00 GMT YolandaMoguel-Ordoñez, EdgardoEstrada-Vivas, LuisChel-Guerrero, DavidBetancur-Ancona, Thu, 02 Apr 2026 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/1010131 https://www.explorationpub.com/Journals/eff/Article/1010132 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. Original Article Mon, 13 Apr 2026 00:00:00 GMT Ayokunle OlubodeAdemosun, Olamide WilsonFasakin, MosunmolaAkinmeji, GaniyuOboh, Mon, 13 Apr 2026 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/1010132 https://www.explorationpub.com/Journals/eff/Article/1010133 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. Original Article Mon, 13 Apr 2026 00:00:00 GMT LucianaKarbiak, Elaine Cristinade Mattos, Maria Aparecida MoraesMarciano, Israel AdrianRíos Cerezo, JonathanVieira dos Anjos, Márcia ReginaBeux, LizeStangarlin-Fiori, Diego Averaldo GuiguetLeal, Mon, 13 Apr 2026 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/1010133 https://www.explorationpub.com/Journals/eff/Article/1010134 Aim: This study aimed to evaluate the effects of essential oil nanoemulsion-enriched diets on feed acceptability, growth performance, proximate composition, and digestive gland histology of farmed Cornu aspersum maximum. Methods: A total of 2,000 juvenile snails were divided into four dietary treatments for a two-month feeding experiment. The control group received a commercial poultry feed, while the experimental groups were fed the same diet supplemented with an essential oil nanoemulsion at concentrations of 1 mL/kg (T1), 3 mL/kg (T2), and 5 mL/kg (T3). Eight samplings were conducted to measure snail diameter, weight, mortality, and feed residues. At the end of the experiment, fillet proximate composition and histopathological alterations of the digestive gland tissue were evaluated. Results: A tendency toward increased snail weight was observed across all treatments. Diet enrichment led to significantly higher fillet protein content across all treatment groups (T1, T2, and T3) compared to the control, while lipid content was highest in T1. Histopathological examination revealed enlargement of hepatic ducts in T1, apoptosis of digestive cells in T2, and necrosis of digestive and calcium cells along with thinned epithelium lining in T3. Conclusions: Dietary supplementation with essential oil nanoemulsion did not negatively affect snail growth and resulted in heavier snails with increased fillet protein content. However, histopathological evidence of toxicity rendered higher supplementation levels (T2 and T3) unsuitable. Enrichment at 1 mL/kg appears to be suitable for use in commercial snail farming. Original Article Thu, 16 Apr 2026 00:00:00 GMT MarianthiHatziioannou, KonstantinosApostolou, EfkarpiaKougiagka, Theodora StylianiKaratza, ChrysoulaApostologamvrou, Ioannis T.Karapanagiotidis, DimitrisVafidis, Thu, 16 Apr 2026 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/1010134 https://www.explorationpub.com/Journals/eff/Article/1010136 Aim: This study aimed to determine the best formulation of gluten-free biscuits made from red rice and cassava composite flour and to evaluate their physicochemical properties, shelf life, and consumer acceptability. Methods: Five biscuit formulations (F1: 100:0, F2: 75:25, F3: 50:50, F4: 25:75, F5: 0:100; red rice flour:cassava flour) were prepared. Sensory evaluation using a nine-point hedonic scale identified the optimal formulation. The selected biscuit was further analyzed for proximate composition, dietary fiber, total energy, and physical properties (hardness, color, spread ratio, and bulk density). Shelf life was monitored over eight weeks through microbiological counts, water activity, and texture changes. Consumer acceptance was assessed via a market survey. Results: F3 (50:50) achieved the highest scores for color, aroma, taste, crispiness, and overall acceptance. It contained lower moisture (2.87%) and protein (5.45%) but higher ash (0.81%), carbohydrate (72.46%), dietary fiber (3.57%), and energy (474.03 kcal/100 g) than the control (p < 0.05). Fat and crude fiber contents did not differ significantly among the formulations (p > 0.05). F3 showed lower hardness, darker color, higher spread ratio, and greater bulk density. Microbial counts remained at < 10 CFU g⁻1 and water activity ≤ 0.65 during storage, while hardness gradually decreased. Over 70% of consumers rated the product as highly acceptable. Conclusions: A 50:50 red rice-cassava formulation produced gluten-free biscuits with favorable nutritional, physical, and sensory qualities and good storage stability, indicating strong potential as a functional snack product. Original Article Tue, 21 Apr 2026 00:00:00 GMT Kevin Ling ChekShien, Syaidahtull NasehaIbrahim, Macdalyna EstherRonie, Ahmad HazimAbdul Aziz, Norazlina MohammadRidhwan, Nicky RahmanaPutra, HasmadiMamat, Tue, 21 Apr 2026 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/1010136 https://www.explorationpub.com/Journals/eff/Article/1010138 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. Review Wed, 22 Apr 2026 00:00:00 GMT Aminat O.Arowolo, Daniel S.Ajewole, Praise J.Agbi, Oluwapelumi E.Foluso, Victor N.Enujiugha, Wed, 22 Apr 2026 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/1010138 https://www.explorationpub.com/Journals/eff/Article/1010137 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. Original Article Wed, 22 Apr 2026 00:00:00 GMT BusraSevim, Asena AslihanCelik, EvrimGunes Altuntas, Wed, 22 Apr 2026 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/1010137 https://www.explorationpub.com/Journals/eff/Article/1010139 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. Short Communication Mon, 27 Apr 2026 00:00:00 GMT AbdessamadDidi, El MehdiEssaidi, MustaphaKrim, AbdelwahabBadague, IliasseAarab, HamidAmsil, AbdeslemRrhioua, Mon, 27 Apr 2026 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/1010139 https://www.explorationpub.com/Journals/eff/Article/1010140 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. Review Tue, 28 Apr 2026 00:00:00 GMT AlfiSophian, WendryYulianto, Farah UmaiyahSyahadat, Tue, 28 Apr 2026 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/1010140 https://www.explorationpub.com/Journals/eff/Article/1010141 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. Original Article Wed, 29 Apr 2026 00:00:00 GMT Rabia TasaduqHussain, Nadheera AlwaneePandi, HamidahAbdullah, Jun HaslindaShariffuddin, Wed, 29 Apr 2026 00:00:00 GMT https://www.explorationpub.com/Journals/eff/Article/1010141