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Parrella JA, Leggette HR, Lu P, Wingenbach G, Baker M, Murano E. Nanofood insights: A survey of U.S. consumers' attitudes toward the use of nanotechnology in food processing. Appetite 2024; 201:107613. [PMID: 39067483 DOI: 10.1016/j.appet.2024.107613] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2024] [Revised: 07/01/2024] [Accepted: 07/24/2024] [Indexed: 07/30/2024]
Abstract
Novel applications of nanotechnology in food processing hold tremendous potential to revolutionize the food industry and address challenges in food security and public health. Understanding and addressing consumers' evolving attitudes toward the use of nanotechnology in food processing is important to promote the technology's adoption and inform the development of regulatory frameworks that align with societal values. We used a survey research design to explore U.S. consumers' attitudes toward such uses of nanotechnology. Through the literature, we identified various cognitive and affective factors that have influenced, or have the potential to influence, consumers' attitudes, and we used those factors to develop a comprehensive regression model. We collected data from a national sample of U.S. consumers (N = 1071). The regression model accounted for 64.22% of the variance in attitudes toward nanotechnology (adjusted R2 = 62.94%). Perceived benefits, subjective norms, institutional trust, and subjective knowledge significantly and positively influenced participants' attitudes toward the use of nanotechnology in food processing while perceived risks and food technology neophobia significantly and negatively influenced participants' attitudes. These results suggest that communication strategies should emphasize consumer-centric benefits of nanotechnology, mitigate perceived risks, leverage social influences, and prioritize food safety-related messaging from institutional bodies.
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Affiliation(s)
- Jean A Parrella
- Department of Agricultural Leadership, Education, and Communications, Texas A&M University, Agriculture and Life Sciences Building, 600 John Kimbrough Blvd., College Station, TX, 77843, USA.
| | - Holli R Leggette
- Department of Agricultural Leadership, Education, and Communications, Texas A&M University, Agriculture and Life Sciences Building, 600 John Kimbrough Blvd., College Station, TX, 77843, USA.
| | - Peng Lu
- Department of Agricultural Leadership, Education, and Communications, Texas A&M University, Agriculture and Life Sciences Building, 600 John Kimbrough Blvd., College Station, TX, 77843, USA.
| | - Gary Wingenbach
- Department of Agricultural Leadership, Education, and Communications, Texas A&M University, Agriculture and Life Sciences Building, 600 John Kimbrough Blvd., College Station, TX, 77843, USA.
| | - Matt Baker
- Department of Agricultural Leadership, Education, and Communications, Texas A&M University, Agriculture and Life Sciences Building, 600 John Kimbrough Blvd., College Station, TX, 77843, USA.
| | - Elsa Murano
- Department of Food Science and Technology, Texas A&M University, Centeq Building, 1500 Research Pkwy b130, College Station, TX, 77845, USA.
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Ki MR, Youn S, Kim DH, Pack SP. Natural Compounds for Preventing Age-Related Diseases and Cancers. Int J Mol Sci 2024; 25:7530. [PMID: 39062777 PMCID: PMC11276798 DOI: 10.3390/ijms25147530] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2024] [Revised: 07/01/2024] [Accepted: 07/04/2024] [Indexed: 07/28/2024] Open
Abstract
Aging is a multifaceted process influenced by hereditary factors, lifestyle, and environmental elements. As time progresses, the human body experiences degenerative changes in major functions. The external and internal signs of aging manifest in various ways, including skin dryness, wrinkles, musculoskeletal disorders, cardiovascular diseases, diabetes, neurodegenerative disorders, and cancer. Additionally, cancer, like aging, is a complex disease that arises from the accumulation of various genetic and epigenetic alterations. Circadian clock dysregulation has recently been identified as an important risk factor for aging and cancer development. Natural compounds and herbal medicines have gained significant attention for their potential in preventing age-related diseases and inhibiting cancer progression. These compounds demonstrate antioxidant, anti-inflammatory, anti-proliferative, pro-apoptotic, anti-metastatic, and anti-angiogenic effects as well as circadian clock regulation. This review explores age-related diseases, cancers, and the potential of specific natural compounds in targeting the key features of these conditions.
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Affiliation(s)
- Mi-Ran Ki
- Department of Biotechnology and Bioinformatics, Korea University, Sejong-Ro 2511, Sejong 30019, Republic of Korea; (M.-R.K.); (S.Y.); (D.H.K.)
- Institute of Industrial Technology, Korea University, Sejong-Ro 2511, Sejong 30019, Republic of Korea
| | - Sol Youn
- Department of Biotechnology and Bioinformatics, Korea University, Sejong-Ro 2511, Sejong 30019, Republic of Korea; (M.-R.K.); (S.Y.); (D.H.K.)
| | - Dong Hyun Kim
- Department of Biotechnology and Bioinformatics, Korea University, Sejong-Ro 2511, Sejong 30019, Republic of Korea; (M.-R.K.); (S.Y.); (D.H.K.)
| | - Seung Pil Pack
- Department of Biotechnology and Bioinformatics, Korea University, Sejong-Ro 2511, Sejong 30019, Republic of Korea; (M.-R.K.); (S.Y.); (D.H.K.)
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3
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Cucu AA, Urcan AC, Bobiș O, Bonta V, Cornea-Cipcigan M, Moise AR, Dezsi Ș, Pașca C, Baci GM, Dezmirean DS. Preliminary Identification and Quantification of Individual Polyphenols in Fallopia japonica Plants and Honey and Their Influence on Antimicrobial and Antibiofilm Activities. PLANTS (BASEL, SWITZERLAND) 2024; 13:1883. [PMID: 38999722 PMCID: PMC11244575 DOI: 10.3390/plants13131883] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/07/2024] [Revised: 07/05/2024] [Accepted: 07/06/2024] [Indexed: 07/14/2024]
Abstract
Fallopia japonica (FJ), an invasive plant species known for its rich bioactive compounds, has been used for centuries in traditional Chinese medicine. Despite its significant beekeeping potential, this aspect of FJ remains underexplored. This research aims to investigate the antimicrobial and antibiofilm properties of FJ plants and honey. Notably, this study is the first to identify individual phenolic compounds in both FJ plant tissues and FJ honey, highlighting resveratrol as a marker of FJ honey. The study tested inhibitory activity against seven bacterial strains: Staphylococcus aureus, Enterococcus faecalis, Escherichia coli, Pseudomonas aeruginosa, Bacillus cereus, Salmonella enteritidis, and the yeast Candida albicans. Disk diffusion and microdilution methods were used to assess antimicrobial activity, while the crystal violet staining test evaluated antibiofilm activity. Results showed that FJ plant tissues and honey exhibited strong inhibition, particularly against Gram-negative bacterial strains. The most significant inhibition of biofilm formation, by both FJ plant tissues and honey, was observed against Staphylococcus aureus and Escherichia coli. A significant positive correlation was found between antimicrobial activity and individual polyphenols, especially resveratrol. The antibacterial and antibiofilm potential of FJ plant tissues and honey suggests promising applications in sustainable beekeeping. Further research is necessary to evaluate the bioactive compounds found in FJ honey and their health effects.
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Affiliation(s)
- Alexandra-Antonia Cucu
- Faculty of Animal Science and Biotechnology, University of Animal Sciences and Veterinary Medicine Cluj Napoca, 400372 Cluj-Napoca, Romania
| | - Adriana Cristina Urcan
- Department of Microbiology and Immunology, Faculty of Animal Science and Biotechnologies, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Otilia Bobiș
- Faculty of Animal Science and Biotechnology, University of Animal Sciences and Veterinary Medicine Cluj Napoca, 400372 Cluj-Napoca, Romania
| | - Victorița Bonta
- Faculty of Animal Science and Biotechnology, University of Animal Sciences and Veterinary Medicine Cluj Napoca, 400372 Cluj-Napoca, Romania
| | - Mihaiela Cornea-Cipcigan
- Department of Horticulture and Landscaping, Faculty of Horticulture, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Adela Ramona Moise
- Faculty of Animal Science and Biotechnology, University of Animal Sciences and Veterinary Medicine Cluj Napoca, 400372 Cluj-Napoca, Romania
| | - Ștefan Dezsi
- Faculty of Geography, Babeş-Bolyai University, 400084 Cluj-Napoca, Romania
| | - Claudia Pașca
- Faculty of Animal Science and Biotechnology, University of Animal Sciences and Veterinary Medicine Cluj Napoca, 400372 Cluj-Napoca, Romania
| | - Gabriela-Maria Baci
- Faculty of Animal Science and Biotechnology, University of Animal Sciences and Veterinary Medicine Cluj Napoca, 400372 Cluj-Napoca, Romania
| | - Daniel Severus Dezmirean
- Faculty of Animal Science and Biotechnology, University of Animal Sciences and Veterinary Medicine Cluj Napoca, 400372 Cluj-Napoca, Romania
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Toorani A, Moodi M, Zeinali T, Salmani F, Norozi E. Consumption status of functional drinks based on the theory of planned behavior and the stages of change model in female employees. Sci Rep 2024; 14:14197. [PMID: 38902378 PMCID: PMC11190226 DOI: 10.1038/s41598-024-64888-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2023] [Accepted: 06/13/2024] [Indexed: 06/22/2024] Open
Abstract
This study aimed to determine the consumption status of functional drinks based on the theory of planned behavior and the Stages of Change Model. This study was conducted on 536 female employees of Birjand offices in 2022. The data was collected by using the functional food questionnaire and was analyzed using SPSS with significance level of P < 0.05. The largest number of people consume probiotic drinks (buttermilk, kefir, etc.) were in the maintenance stages (31.2%) and who consume milk fortified with vitamin D were in the contemplation stage (37.3%). The mean score of the participants in the subscales of attitude, behavioral control, and subjective norm was 17.69 ± 3.05, 16.83 ± 2.88, 21.73 ± 4.33, respectively. The mean score of the attitude and subjective norm regarding the consumption of all drinks had a significant relation with the stages of change model (p < 0.05). The results of this study showed that the most drinks that female employees consumed regularly were probiotic drinks, while they did not intend to use functional juices (pre-contemplation stage). Therefore, it seems that this theory can be used as a framework in designing educational programs in order to increase the consumption of functional foods and improve women's health.
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Affiliation(s)
- Azam Toorani
- Student Research Committee, Birjand University of Medical Sciences, Birjand, Iran
| | - Mitra Moodi
- Department of Health Education and Promotion, School of Health, Social Determinants of Health Research Center, Birjand University of Medical Sciences, Birjand, Iran
| | - Tayebeh Zeinali
- Department of Nutrition and Food Hygiene, School of Health, Infectious Diseases Research Center, Birjand University of Medical Sciences, Birjand, Iran.
| | - Fatemeh Salmani
- Department of Epidemiology and Biostatistics, School of Health, Social Determinants of Health Research Center, Birjand University of Medical Sciences, Birjand, Iran
| | - Ensiyeh Norozi
- Department of Public Health, School of Health, Social Determinants of Health Research Center, Birjand University of Medical Sciences, Birjand, Iran
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Raczkowska E, Bienkiewicz M, Gajda R. Modulation of the glycaemic index value of shortbread cookies by the use of erythritol and fruit pomace. Sci Rep 2024; 14:14215. [PMID: 38902505 PMCID: PMC11190288 DOI: 10.1038/s41598-024-65108-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2024] [Accepted: 06/17/2024] [Indexed: 06/22/2024] Open
Abstract
Fruit pomace, as a by-product of fruit and vegetable processing, is a cheap and easily accessible material for further processing that can replace selected recipe ingredients, most often flour. In addition, their advantage is their high health-promoting potential. The aim of this study was to evaluate the effect of the simultaneous use of erythritol (100% sucrose substitution) and the addition of varying amounts of blackcurrant, chokeberry and apple pomace (0%, 10%, 30% and 50% by weight of flour) on the glycaemic response after consumption of shortbread cookies in an in vivo study with humans (ISO 26642:2010). It was shown that an increase in the addition of each type of pomace reduced the glycaemic index value of the cookies. The pomace and sucrose-sweetened cookies were classified in the medium and low GI group. For each type of pomace, an increase in its share in the recipe of cookies was associated with a reduction in GI values (pomace: apple 49.1-37.2%, blackcurrant 56.4-41.0%, chokeberry 59.4-35.5%). Similar correlations were shown for the use of erythritol (pomace: apple 39.5-29.1%, blackcurrant 43.9-31.9%, chokeberry 34.6-20.7%). A significant effect of pomace addition on the GI values of shortbread cookies, was only observed for sucrose-sweetened products. The results obtained allow the conclusion that there is potential for the use of waste raw materials in the production of functional foods.
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Affiliation(s)
- Ewa Raczkowska
- Department of Human Nutrition, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, 37 Chelmonskiego Street, 51-630, Wroclaw, Poland.
| | - Maciej Bienkiewicz
- Department of Human Nutrition, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, 37 Chelmonskiego Street, 51-630, Wroclaw, Poland
| | - Robert Gajda
- Department of Human Nutrition, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, 37 Chelmonskiego Street, 51-630, Wroclaw, Poland
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Axentii M, Codină GG. Exploring the Nutritional Potential and Functionality of Hemp and Rapeseed Proteins: A Review on Unveiling Anti-Nutritional Factors, Bioactive Compounds, and Functional Attributes. PLANTS (BASEL, SWITZERLAND) 2024; 13:1195. [PMID: 38732410 PMCID: PMC11085551 DOI: 10.3390/plants13091195] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/21/2024] [Revised: 04/23/2024] [Accepted: 04/24/2024] [Indexed: 05/13/2024]
Abstract
Plant-based proteins, like those derived from hemp and rapeseed can contribute significantly to a balanced diet and meet human daily nutritional requirements by providing essential nutrients such as protein, fiber, vitamins, minerals, and antioxidants. According to numerous recent research papers, the consumption of plant-based proteins has been associated with numerous health benefits, including a reduced risk of chronic diseases such as heart disease, diabetes, and certain cancers. Plant-based diets are often lower in saturated fat and cholesterol and higher in fiber and phytonutrients, which can support overall health and well-being. Present research investigates the nutritional attributes, functional properties, and potential food applications of hemp and rapeseed protein for a potential use in new food-product development, with a certain focus on identifying anti-nutritional factors and bioactive compounds. Through comprehensive analysis, anti-nutritional factors and bioactive compounds were elucidated, shedding light on their impact on protein quality and digestibility. The study also delves into the functional properties of hemp and rapeseed protein, unveiling their versatility in various food applications. Insights from this research contribute to a deeper understanding of the nutritional value and functional potential of hemp and rapeseed protein, paving the way for their further utilization in innovative food products with enhanced nutritional value and notable health benefits.
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Abdelazez A, Melak S, Abdelmotaal H, Alshehry G, Al-Jumayi H, Algarni E, Meng XC. Potential antimicrobial activity of camel milk as a traditional functional food against foodborne pathogens in vivo and in vitro. FOOD SCI TECHNOL INT 2024; 30:239-250. [PMID: 36617793 DOI: 10.1177/10820132221146322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Foodborne pathogens are a leading cause of mortality worldwide. Therefore, strategies focused on functional foods are urgently required to tackle this issue. As a result, camel milk is one of the most important traditional functional foods since it contains a variety of bioactive components, which all have antimicrobial activity against foodborne pathogens. The study aims to investigate the potential antimicrobial activity of raw camel milk against foodborne pathogens in both in vitro agar well diffusion and infected mice, especially Listeria monocytogenes, Staphylococcus aureus, Salmonella Typhimurium and Escherichia coli, particularly in societies that rely on consuming camel milk in its raw form. A total of eighty C57BL/6 mice were divided into ten groups and gavaged with or without camel milk for two consecutive weeks. A blood plasma analysis and serum insulin levels were measured. Histological investigations of the liver, pancreas, kidney, spleen, lung and testicles were also performed. In both in vivo and in vitro studies when compared to other pathogenic bacteria, E. coli was the most affected by raw camel milk, with a significant clear zone of 2.9 ± 0.13 cm in vitro and in all measured parameters in vivo (p < 0.05). As a result, we advocated for further research to improve camel breeding, raise milk yield and extend its reproductive capability as one of the most important farm animals.
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Affiliation(s)
- Amro Abdelazez
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Sciences, Northeast Agricultural University, Harbin, China
- Institute of Microbe and Host Health, Faculty of Agriculture and Forestry, Linyi University, Linyi, China
- Department of Dairy Microbiology, Animal Production Research Institute, Agriculture Research Centre, Giza, Egypt
| | - Sherif Melak
- Department of Dairy Microbiology, Animal Production Research Institute, Agriculture Research Centre, Giza, Egypt
| | - Heba Abdelmotaal
- Institute of Microbe and Host Health, Faculty of Agriculture and Forestry, Linyi University, Linyi, China
- Department of Microbiology, Soils, Water, Environment, and Microbiology Research Institute, Agriculture Research Centre, Giza, Egypt
| | - Garsa Alshehry
- Department of Food Science and Nutrition, College of Sciences, Taif University, Taif, Saudi Arabia
| | - Huda Al-Jumayi
- Department of Food Science and Nutrition, College of Sciences, Taif University, Taif, Saudi Arabia
| | - Eman Algarni
- Department of Food Science and Nutrition, College of Sciences, Taif University, Taif, Saudi Arabia
| | - Xiang-Chen Meng
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Sciences, Northeast Agricultural University, Harbin, China
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Liu Y, Aimutis WR, Drake M. Dairy, Plant, and Novel Proteins: Scientific and Technological Aspects. Foods 2024; 13:1010. [PMID: 38611316 PMCID: PMC11011482 DOI: 10.3390/foods13071010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2024] [Revised: 03/19/2024] [Accepted: 03/20/2024] [Indexed: 04/14/2024] Open
Abstract
Alternative proteins have gained popularity as consumers look for foods that are healthy, nutritious, and sustainable. Plant proteins, precision fermentation-derived proteins, cell-cultured proteins, algal proteins, and mycoproteins are the major types of alternative proteins that have emerged in recent years. This review addresses the major alternative-protein categories and reviews their definitions, current market statuses, production methods, and regulations in different countries, safety assessments, nutrition statuses, functionalities and applications, and, finally, sensory properties and consumer perception. Knowledge relative to traditional dairy proteins is also addressed. Opportunities and challenges associated with these proteins are also discussed. Future research directions are proposed to better understand these technologies and to develop consumer-acceptable final products.
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Affiliation(s)
- Yaozheng Liu
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695, USA; (Y.L.); (W.R.A.)
| | - William R. Aimutis
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695, USA; (Y.L.); (W.R.A.)
- North Carolina Food Innovation Lab, North Carolina State University, Kannapolis, NC 28081, USA
| | - MaryAnne Drake
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695, USA; (Y.L.); (W.R.A.)
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Tillotson JS, Tassiello V, Bettany S, Laker B. Integrating health leadership and management perspectives: the MESH framework for culturally informed food design thinking and well-being promotion. BMJ LEADER 2024; 8:25-31. [PMID: 37399295 DOI: 10.1136/leader-2023-000838] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2023] [Accepted: 06/02/2023] [Indexed: 07/05/2023]
Abstract
PURPOSE This study examines the social and cultural life of food innovations to inform food design thinking. The authors explore this through wellness regulating functional foods, foods scientifically modified for health benefits based on medical and nutritional claims, as a materialisation of food innovation in the marketplace. DESIGN/METHODOLOGY/APPROACH Drawing on affordance theory, where affordance relations enable potential for consumer food well-being regulation, the authors gathered in-depth interview data from diverse consumer groups across three illustrative exemplar functional foods. FINDINGS The research reveals how consumers engage in meaningful actions with functional foods in the experiences of their everyday lives. Four analytical themes emerge for consumer wellness regulation through functional foods: morality judgements, emotional consequences, social embedding and historicality. ORIGINALITY Analytical themes emerging from the findings are conceptualised as MESH, a useful acronym for the social and cultural life of food innovations within the design thinking arena. The MESH framework includes dichotomous cultural affordances that overlap and entangle different cultural themes weaving together consumers' perceived possibilities for food well-being regulation. These cultural affordances reveal distinct paths that link consumer experiences and food design thinking.
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Affiliation(s)
- Jack S Tillotson
- Marketing, University of Vaasa, School of Marketing and Communication, Vaasa, Finland
| | - Vito Tassiello
- Marketing, Liverpool John Moores University, Liverpool Business School, Liverpool, UK
| | - Shona Bettany
- Marketing, University of Huddersfield, Huddersfield Business School, Huddersfield, UK
| | - Benjamin Laker
- Leadership, Organisations and Behaviour, University of Reading Henley Business School - Greenlands Campus, Henley-on-Thames, UK
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Laranjeira IM, Apolinário E, Amorim D, da Silva Filho AA, Dias ACP, Pinto-Ribeiro F. Baccharis dracunculifolia DC Consumption Improves Nociceptive and Depressive-like Behavior in Rats with Experimental Osteoarthritis. Foods 2024; 13:535. [PMID: 38397516 PMCID: PMC10887954 DOI: 10.3390/foods13040535] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2023] [Revised: 01/27/2024] [Accepted: 01/30/2024] [Indexed: 02/25/2024] Open
Abstract
Osteoarthritis (OA) persistently activates nociceptors, leading to chronic pain, which is often accompanied by the comorbid development of emotional impairments (anxiety and depression), an effect associated with microgliosis. Baccharis dracunculifolia DC (Asteraceae), a Brazilian edible plant, is an important source of active compounds with anti-inflammatory abilities. Thus, we evaluated its ability to reverse OA-induced nociceptive and emotional-like impairments in osteoarthritic ovariectomized female rats using the kaolin/carrageenan (K/C) model. Four weeks after OA induction, mechanical hyperalgesia was confirmed, and the treatment started. Control animals (SHAMs) were treated with phosphate-buffered saline (PBS), while arthritic animals (ARTHs) either received PBS or B. dracunculifolia 50 mg/kg (Bd50) and 100 mg/kg (Bd100), via gavage, daily for five weeks. At the end of the treatment, anxiety-like behavior was assessed using the Open Field Test (OFT), anhedonia was assessed using the Sucrose Preference Test (SPT), and learned helplessness was assessed using the Forced Swimming Test (FST). After occision, microglia were stained with IBA-1 and quantified in brain sections of target areas (prefrontal cortex, amygdala, and periaqueductal grey matter). Treatment with B. dracunculifolia extract reversed OA-induced mechanical hyperalgesia and partly improved depressive-like behavior in OA animals' concomitant to a decrease in the number of M1 microglia. Our findings suggest that B. dracunculifolia extracts can potentially be used in the food industry and for the development of nutraceuticals and functional foods.
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Affiliation(s)
- Inês Martins Laranjeira
- Life and Health Sciences Research Institute (ICVS), School of Medicine, University of Minho, Campus of Gualtar, 4710-057 Braga, Portugal; (I.M.L.); (E.A.); (D.A.)
- ICVS/3B’s—PT Government Associate Laboratory, 4806-909 Guimarães, Portugal
- CITAB—Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal
- Centre of Molecular and Environmental Biology (CBMA), University of Minho, Campus of Gualtar, 4710-057 Braga, Portugal;
| | - Elisabete Apolinário
- Life and Health Sciences Research Institute (ICVS), School of Medicine, University of Minho, Campus of Gualtar, 4710-057 Braga, Portugal; (I.M.L.); (E.A.); (D.A.)
- ICVS/3B’s—PT Government Associate Laboratory, 4806-909 Guimarães, Portugal
- Centre of Molecular and Environmental Biology (CBMA), University of Minho, Campus of Gualtar, 4710-057 Braga, Portugal;
| | - Diana Amorim
- Life and Health Sciences Research Institute (ICVS), School of Medicine, University of Minho, Campus of Gualtar, 4710-057 Braga, Portugal; (I.M.L.); (E.A.); (D.A.)
- ICVS/3B’s—PT Government Associate Laboratory, 4806-909 Guimarães, Portugal
| | - Ademar Alves da Silva Filho
- Identificação e Pesquisa em Princípios Ativos Naturais—NIPPAN, Faculdade de Farmácia, Universidade Federal de Juiz de Fora, Rua José Lourenço Kelmer, s/n—Campus Universitário, Bairro São Pedro, Juiz de Fora 36036-900, Brazil;
| | - Alberto Carlos Pires Dias
- Centre of Molecular and Environmental Biology (CBMA), University of Minho, Campus of Gualtar, 4710-057 Braga, Portugal;
| | - Filipa Pinto-Ribeiro
- Life and Health Sciences Research Institute (ICVS), School of Medicine, University of Minho, Campus of Gualtar, 4710-057 Braga, Portugal; (I.M.L.); (E.A.); (D.A.)
- ICVS/3B’s—PT Government Associate Laboratory, 4806-909 Guimarães, Portugal
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11
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Galanakis CM. The Future of Food. Foods 2024; 13:506. [PMID: 38397483 PMCID: PMC10887894 DOI: 10.3390/foods13040506] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2024] [Revised: 02/02/2024] [Accepted: 02/04/2024] [Indexed: 02/25/2024] Open
Abstract
The global food systems face significant challenges driven by population growth, climate change, geopolitical conflicts, crises, and evolving consumer preferences. Intending to address these challenges, optimizing food production, adopting sustainable practices, and developing technological advancements are essential while ensuring the safety and public acceptance of innovations. This review explores the complex aspects of the future of food, encompassing sustainable food production, food security, climate-resilient and digitalized food supply chain, alternative protein sources, food processing, and food technology, the impact of biotechnology, cultural diversity and culinary trends, consumer health and personalized nutrition, and food production within the circular bioeconomy. The article offers a holistic perspective on the evolving food industry characterized by innovation, adaptability, and a shared commitment to global food system resilience. Achieving sustainable, nutritious, and environmentally friendly food production in the future involves comprehensive changes in various aspects of the food supply chain, including innovative farming practices, evolving food processing technologies, and Industry 4.0 applications, as well as approaches that redefine how we consume food.
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Affiliation(s)
- Charis M. Galanakis
- Research & Innovation Department, Galanakis Laboratories, 73131 Chania, Greece;
- College of Science, Taif University, Taif 26571, Saudi Arabia
- Food Waste Recovery Group, ISEKI Food Association, 1190 Vienna, Austria
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12
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Franchin M, Saliba ASMC, Giovanini de Oliveira Sartori A, Orestes Pereira Neto S, Benso B, Ikegaki M, Wang K, Matias de Alencar S, Granato D. Food-grade delivery systems of Brazilian propolis from Apis mellifera: From chemical composition to bioactivities in vivo. Food Chem 2024; 432:137175. [PMID: 37633143 DOI: 10.1016/j.foodchem.2023.137175] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 07/29/2023] [Accepted: 08/14/2023] [Indexed: 08/28/2023]
Abstract
Brazilian propolis from Apis mellifera is widely studied worldwide due to its unique chemical composition and biological properties, such as antioxidant, antimicrobial, and anti-inflammatory. However, although many countries produce honey, another bee product, the consumption of propolis as a functional ingredient is linked to hydroethanolic extract. Hence, other food uses of propolis still have to be incorporated into food systems. Assuming that propolis is a rich source of flavonoids and is regarded as a food-grade ingredient for food and pharmaceutical applications, this review provides a theoretical and practical basis for optimising the bioactive properties of Brazilian propolis, encompassing the extraction processes and incorporating its bioactive compounds in the delivery systems for food applications. Overall, pharmacotechnical resources can optimise the extraction and enhance the chemical stability of phenolic compounds to ensure the bioactivity of food formulations.
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Affiliation(s)
- Marcelo Franchin
- Bioactivity and Applications Lab, Department of Biological Sciences, Faculty of Science and Engineering, School of Natural Sciences, University of Limerick, Limerick, Ireland; School of Dentistry, Federal University of Alfenas (Unifal-MG), Alfenas, MG, Brazil.
| | | | - Alan Giovanini de Oliveira Sartori
- Department of Agri-Food Industry, Food, and Nutrition, Luiz de Queiroz College of Agriculture, University of São Paulo (USP), Piracicaba, SP, Brazil
| | | | - Bruna Benso
- School of Dentistry, Faculty of Medicine, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Masaharu Ikegaki
- Faculty of Pharmaceutical Sciences, Federal University of Alfenas - UNIFAL-MG, Alfenas, MG, Brazil
| | - Kai Wang
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Severino Matias de Alencar
- Department of Agri-Food Industry, Food, and Nutrition, Luiz de Queiroz College of Agriculture, University of São Paulo (USP), Piracicaba, SP, Brazil; Center for Nuclear Energy in Agriculture, University of São Paulo (USP), Piracicaba, SP, Brazil
| | - Daniel Granato
- Bioactivity and Applications Lab, Department of Biological Sciences, Faculty of Science and Engineering, School of Natural Sciences, University of Limerick, Limerick, Ireland.
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13
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Mittal RK, Mishra R, Sharma V, Purohit P. Bioactive Exploration in Functional Foods: Unlocking Nature's Treasures. Curr Pharm Biotechnol 2024; 25:1419-1435. [PMID: 38031768 DOI: 10.2174/0113892010282580231120041659] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2023] [Revised: 10/25/2023] [Accepted: 11/10/2023] [Indexed: 12/01/2023]
Abstract
BACKGROUND Functional foods offer an appealing way to improve health and prevent chronic diseases, and this subject has received much attention lately. They are effective in preventing chronic diseases like cancer, diabetes, heart disease, and obesity, according to research. OBJECTIVE This work presents an in-depth analysis of functional foods, covering key challenges from a scientific, legal, and commercial perspective. METHODS Multiple databases were searched to find studies on functional foods included in the systematic literature review. Various aspects of functional foods, from their classification, impact on human wellness, effectiveness in inhibiting chronic diseases, the regulatory environment, global market trends, and industry challenges, are all clarified in this thorough review. RESULTS This study aims to enhance understanding and establish a pathway for functional foods to be acknowledged as valid choices in the field of dietary supplements. It provides a thorough investigation of bioactive compounds present in functional foods, including but not limited to polyphenols, carotenoids, omega fatty acids, prebiotics, probiotics, and dietary fiber, along with an overview of their potential to mitigate chronic illnesses. We engage in an in-depth exploration of regulatory frameworks, shed light on groundbreaking research advancements, and meticulously examine strategies for commercialization and the variety of global challenges that accompany them. Establishing scientific consensus, navigating complex regulatory processes, dealing with skeptical consumers, and rising levels of competition are all problems that need to be solved in this field. CONCLUSION The field of functional foods can advance further, promoting better public health outcomes, by deeply comprehending and addressing these complex dimensions.
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Affiliation(s)
- Ravi K Mittal
- Department of Pharmacy, Galgotias College of Pharmacy, Greater Noida, Uttar Pradesh, 201310, India
| | - Raghav Mishra
- Department of Pharmacy, GLA University, Mathura-281406, Uttar Pradesh, India
| | - Vikram Sharma
- Department of Pharmacy, Galgotias College of Pharmacy, Greater Noida, Uttar Pradesh, 201310, India
| | - Priyank Purohit
- School of Pharmacy, Graphic Era Hill University, Dehradun, Uttarakhand, 248002, India
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14
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Mostafa Mohammed D, El-Messery TM, Baranenko DA, Hashim MA, Tyutkov N, Marrez DA, Elmessery WM, El-Said MM. Effect of Spirulina maxima microcapsules to mitigate testicular toxicity induced by cadmium in rats: Optimization of in vitro release behavior in the milk beverage. J Funct Foods 2024; 112:105938. [DOI: 10.1016/j.jff.2023.105938] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/10/2024] Open
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15
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Ribeiro JC, Pintado ME, Cunha LM. Consumption of edible insects and insect-based foods: A systematic review of sensory properties and evoked emotional response. Compr Rev Food Sci Food Saf 2024; 23:e13247. [PMID: 38284589 DOI: 10.1111/1541-4337.13247] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Revised: 08/16/2023] [Accepted: 09/12/2023] [Indexed: 01/30/2024]
Abstract
Low consumer acceptance of edible insects and insect-based products is one of the main barriers to the successful implementation of entomophagy in Western countries. This rejection is mainly caused by consumers' negative emotional responses, psychological/personality traits, and attitudes toward food choices. However, as the role of intrinsic product characteristics on such food choices has not been adequately studied, a systematic review was conducted following the PRISMA method, to analyze studies that have assessed hedonic evaluations, sensory profiling, or emotional responses to edible insects or insect-based products. The majority of studies performed with whole insects and insect flour highlight that insect-based products are more negatively evaluated than control products. Although the sensory properties of insects are affected by species and processing conditions, they are generally negative across sensory dimensions. In particular, insects and insect-based products are generally associated with odor and flavor/taste attributes that are related to old/spoiled food. These negative attributes can be linked to the fat fraction of edible insects, with insect oils being very negatively evaluated by consumers. On the other hand, defatted fractions and deodorized oils are not associated with these negative attributes, further supporting the hypothesis that the fat fraction is responsible for the negative odor and flavor/taste attributes. However, there is still a lack of studies assessing the sensory profile of edible insects and insect-based products, as well as consumers' emotional responses to their consumption. Future studies should focus on the effects of different processing conditions, products incorporating insect fractions (namely protein concentrates/isolates and defatted fractions), and evaluation by target consumer groups.
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Affiliation(s)
- José Carlos Ribeiro
- GreenUPorto/INOV4Agro & DGAOT, Faculdade de Ciências da Universidade do Porto, Vairão, Portugal
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
| | - Manuela E Pintado
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
| | - Luís M Cunha
- GreenUPorto/INOV4Agro & DGAOT, Faculdade de Ciências da Universidade do Porto, Vairão, Portugal
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16
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Curutchet A, Tárrega A, Arcia P. Changes in consumers interest on cheeses with health benefits and different manufacture types over the last decade. CYTA - JOURNAL OF FOOD 2023. [DOI: 10.1080/19476337.2022.2162973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Ana Curutchet
- Departamento de Ingeniería, Universidad Católica del Uruguay, Montevideo, Uruguay
| | - Amparo Tárrega
- Physical and Sensory Properties Laboratory, Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Valencia, Spain
| | - Patricia Arcia
- Departamento de Ingeniería, Universidad Católica del Uruguay, Montevideo, Uruguay
- Latitud LATU Foundation, Montevideo, Uruguay
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17
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Tarahi M, Tahmouzi S, Kianiani MR, Ezzati S, Hedayati S, Niakousari M. Current Innovations in the Development of Functional Gummy Candies. Foods 2023; 13:76. [PMID: 38201104 PMCID: PMC10778822 DOI: 10.3390/foods13010076] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2023] [Revised: 12/18/2023] [Accepted: 12/22/2023] [Indexed: 01/12/2024] Open
Abstract
Nowadays, consumers are aware of the necessity of following a healthy diet and there is demand for natural and nutritious food products, especially for children. Consequently, new trends in the food industry are focused on the development of foods with low levels of sucrose and artificial additives (e.g., flavors and colorants), as well as high antioxidant, protein, and fiber content. On the other hand, some consumers demand vegan, halal, and kosher-certified food products. In this regard, conventional confectionary products such as gummy candies (GCs) are increasingly losing their popularity. Therefore, the development of plant-based and functional GCs has gained the attention of researchers and manufacturers. This review highlights recent innovations in the development of GCs with alternative gelling agents and sweeteners, natural flavors and colorants, and the incorporation of medicines, fiber, protein and antioxidants into GCs. Additionally, it summarizes their effects on the techno-functional, sensory, and nutritional properties of GCs.
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Affiliation(s)
- Mohammad Tarahi
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz 7144165186, Iran; (M.T.); (M.N.)
| | - Sima Tahmouzi
- Department of Food Science and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd 8916978477, Iran;
| | - Mohammad Reza Kianiani
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad 9177948978, Iran;
| | - Shiva Ezzati
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz 5166616471, Iran;
| | - Sara Hedayati
- Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz 7193635899, Iran
| | - Mehrdad Niakousari
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz 7144165186, Iran; (M.T.); (M.N.)
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18
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Tay JEF, Tung SEH, Mok KT, Tan CH, Gan WY, Poon WC. Functional Food Consumption and Its Associated Factors among University Students in Malaysia during COVID-19 Pandemic. Malays J Med Sci 2023; 30:133-146. [PMID: 38239254 PMCID: PMC10793128 DOI: 10.21315/mjms2023.30.6.13] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2022] [Accepted: 03/07/2023] [Indexed: 01/22/2024] Open
Abstract
Background In the current situation of COVID-19, dietary intake that incorporates functional foods may potentially be a preventive measure for defence against viral infection. This study aimed to determine the consumption of functional foods and its associated factors among university students during COVID-19. Methods This was a cross-sectional study conducted among 284 Malaysian university students in Kuala Lumpur, Malaysia. An online self-administered questionnaire was employed to assess subjects' nutrition knowledge, dietary habits, attitude towards functional foods, recognition and consumption of functional food products. Results Out of 284 respondents, 41.9% had poor level of nutrition knowledge and 57% had moderate level of functional food-related attitude, with seven types of functional foods consumed on average (57.0%). Binary logistic regression showed that university students who consumed fruits at least three times per day (aOR = 11.18; 95% CI: 1.46, 80.17), salty snacks (aOR = 2.90; 95% CI: 1.43, 5.86), soft drinks/sugar-sweetened beverages (SSB) (aOR = 3.12; 95% CI: 1.53, 5.26) and pure juice (aOR = 2.80; 95% CI: 1.48, 5.30) were more likely to consume functional foods during COVID-19 (P < 0.05). Conclusion The findings could provide information to public and private sectors in terms of creating a supportive environment to encourage and promote the awareness and consumption of functional foods and their associated health benefits.
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Affiliation(s)
- Janice Ee Fang Tay
- Department of Food Science and Nutrition, UCSI University, Kuala Lumpur, Malaysia
| | - Serene En Hui Tung
- Division of Nutrition and Dietetics, School of Health Sciences, International Medical University, Kuala Lumpur, Malaysia
| | - Kai Ting Mok
- Department of Food Science and Nutrition, UCSI University, Kuala Lumpur, Malaysia
| | - Choon Hui Tan
- Department of Food Science and Nutrition, UCSI University, Kuala Lumpur, Malaysia
| | - Wan Ying Gan
- Department of Nutrition, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Selangor, Malaysia
| | - Wai Chuen Poon
- Sunway Business School, Sunway University, Subang Jaya, Malaysia
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19
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Silva PM, Gonçalves C, Pastrana LM, Coimbra MA, Vicente AA, Cerqueira MA. Recent advances in oral delivery systems of resveratrol: foreseeing their use in functional foods. Food Funct 2023; 14:10286-10313. [PMID: 37947452 DOI: 10.1039/d3fo03065b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2023]
Abstract
Herein, we review the current state-of-the-art on the use of micro- and nano-delivery systems, a possible solution to some of the drawbacks associated with the incorporation of resveratrol in foods. Specifically, we present an overview of a wide range of micro-nanostructures, namely, lipidic and polymeric, used for the delivery of resveratrol. Also, the gastrointestinal fate of resveratrol-loaded micro-nanostructures, as a critical parameter for their use as functional food, is explored in terms of stability, bioaccessibility, and bioavailability. Different micro-nanostructures are of interest for the development of functional foods given that they can provide different advantages and properties to these foods and even be tailor-made to address specific issues (e.g., controlled or targeted release). Therefore, we discuss a wide range of micro-nanostructures, namely, lipidic and polymeric, used to deliver resveratrol and aimed at the development of functional foods. It has been reported that the use of some production methodologies can be of greater interest than others, for example, emulsification, solvent displacement and electrohydrodynamic processing (EHDP) enable a greater increase in bioaccessibility. Additionally, the use of coatings facilitates further improvements in bioaccessibility, which is likely due to the increased gastric stability of the coated micro-nanostructures. Other properties, such as mucoadhesion, can also help improve bioaccessibility due to the increase in gut retention time. Additionally, cytotoxicity (e.g., biocompatibility, antioxidant, and anti-inflammatory) and possible sensorial impact of resveratrol-loaded micro- and nano-systems in foods are highlighted.
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Affiliation(s)
- Pedro M Silva
- Centre of Biological Engineering (CEB), Campus de Gualtar, University of Minho, 4710-057 Braga, Portugal.
- Associate Laboratory (LABBELS), Braga/Guimarães, Portugal
- International Iberian Nanotechnology Laboratory (INL), Av. Mestre José Veiga, 4715-330 Braga, Portugal.
| | - Catarina Gonçalves
- International Iberian Nanotechnology Laboratory (INL), Av. Mestre José Veiga, 4715-330 Braga, Portugal.
| | - Lorenzo M Pastrana
- International Iberian Nanotechnology Laboratory (INL), Av. Mestre José Veiga, 4715-330 Braga, Portugal.
| | - Manuel A Coimbra
- LAQV/REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Antonio A Vicente
- Centre of Biological Engineering (CEB), Campus de Gualtar, University of Minho, 4710-057 Braga, Portugal.
- Associate Laboratory (LABBELS), Braga/Guimarães, Portugal
| | - Miguel A Cerqueira
- International Iberian Nanotechnology Laboratory (INL), Av. Mestre José Veiga, 4715-330 Braga, Portugal.
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20
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Alsado C, Lopez-Aldana L, Chen L, Wismer W. Consumer Perception and Sensory Drivers of Liking of Fortified Oat Milks. Foods 2023; 12:4097. [PMID: 38002156 PMCID: PMC10670597 DOI: 10.3390/foods12224097] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2023] [Revised: 11/01/2023] [Accepted: 11/07/2023] [Indexed: 11/26/2023] Open
Abstract
Oat milk was fortified with β-glucan at a level that attains health benefits and protein at a level equivalent to that of cow's milk. This study aimed to identify consumer perceptions and evaluate the sensory attributes of fortified plain and chocolate oat milks. Oat milk consumers (n = 106) evaluated four samples: C (Control), 0Pro (6.25 g/L β-glucan), LPro (6.25 g/L β-glucan and 15.23 g/L oat protein), and HPro (6.25 g/L β-glucan and 30.45 g/L oat protein); and they completed free-word association (FWA), liking ratings, just-about-right (JAR), check-all-that-apply (CATA), and conjoint analysis (CA). Oat milk was associated with sensory descriptors, environmental sustainability, and health benefits. C and 0Pro products were liked significantly more than LPro and HPro. C and 0Pro oat flavors and thicknesses were rated "just about right" by majority of the participants, while LPro and HPro were rated "too much". Positive CATA attributes were "smooth", "fresh", and "oat-like" while negative attributes were "rancid", "sandy", and "grainy". The CA results showed consumer interest in oat milk fortified with oat protein, containing β-glucan at a level recommended for health benefits, and with protein levels higher than cow's milk. Based on the results, β-glucan-fortified oat milk is acceptable while oat protein fortification requires reformulation or substitution with another source.
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Affiliation(s)
| | | | | | - Wendy Wismer
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada; (C.A.); (L.L.-A.); (L.C.)
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21
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Arilla E, Martínez-Monzó J, Chiş MS, Fǎrcaş AC, Socaci SA, Codoñer-Franch P, García-Segovia P, Igual M. Sensory Evaluation, Physico-Chemical Properties, and Aromatic Profile of Pasteurised Orange Juice with Resistant Maltodextrin. Foods 2023; 12:4025. [PMID: 37959144 PMCID: PMC10648707 DOI: 10.3390/foods12214025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2023] [Revised: 10/23/2023] [Accepted: 10/31/2023] [Indexed: 11/15/2023] Open
Abstract
The beneficial health effects of prebiotics have been demonstrated in numerous research papers. However, their incorporation into daily food remains unfamiliar to consumers. This work evaluates the effects of the addition of resistant maltodextrin (RMD) on the sensory attributes of pasteurised orange juice, together with the physico-chemical properties and the aromatic profile. RMD addition increased the sweetness and decreased the acidity and bitterness, resulting in a higher overall panellists' rating of orange juice. It also proportionally increased °Brix together with density and decreased acidity. Colour changes were registered with higher RMD concentrations. Orange pulp presence affected the volume particle size distribution analysis, while RMD addition did not have any effect. The aroma volatile compounds were also analysed. Pulp-added samples showed a higher quantity of alcohol and aldehydes, whereas pulp-free samples registered higher terpene and terpenoid values. Ketones and acids were also quantified. RMD had a moderate impact on volatile compound quantifications, with the orange pulp presence playing a much more decisive role. A correspondence analysis was also performed to relate instrumental and sensory determinations for all samples. This work proves that the addition of RMD to orange juice is technologically feasible while also achieving a good response at the sensory level.
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Affiliation(s)
- Elías Arilla
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 València, Spain; (E.A.); (J.M.-M.); (P.G.-S.); (M.I.)
| | - Javier Martínez-Monzó
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 València, Spain; (E.A.); (J.M.-M.); (P.G.-S.); (M.I.)
| | - Maria Simona Chiş
- Deparment of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur Street, 400372 Cluj-Napoca, Romania;
| | - Anca Corina Fǎrcaş
- Deparment of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur Street, 400372 Cluj-Napoca, Romania; (A.C.F.); (S.A.S.)
| | - Sonia Ancuţa Socaci
- Deparment of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur Street, 400372 Cluj-Napoca, Romania; (A.C.F.); (S.A.S.)
| | - Pilar Codoñer-Franch
- Deparment of Pediatrics, Obstetrics and Gynecology, Universitat of València, Avenida de Blasco Ibáñez, No. 15, 46010 València, Spain
- Deparment of Pediatrics, Foundation for the Promotion of Health and Biomedical Research in the Valencian Region (FISABIO), University Hospital Dr. Peset, Avenida Gaspar Aguilar, No. 90, 46017 València, Spain
| | - Purificación García-Segovia
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 València, Spain; (E.A.); (J.M.-M.); (P.G.-S.); (M.I.)
| | - Marta Igual
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 València, Spain; (E.A.); (J.M.-M.); (P.G.-S.); (M.I.)
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Plaha NS, Kaushik N, Awasthi S, Singh M, Kaur V, Langyan S, Kumar A, Kalia S. Comparison of nutritional quality of fourteen wild Linum species based on fatty acid composition, lipid health indices, and chemometric approaches unravelling their nutraceutical potential. Heliyon 2023; 9:e21192. [PMID: 37928019 PMCID: PMC10623282 DOI: 10.1016/j.heliyon.2023.e21192] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2023] [Accepted: 10/18/2023] [Indexed: 11/07/2023] Open
Abstract
Fatty acid profiles of 14 Linum species was determined by GC-MS analysis to study the nutritional quality of Linum species based on fatty acid composition, lipid health indices, and chemometric approaches. L. lewisii and L. marginale found to have the highest content of ALA i.e., 65.38 % and 62.79 %, respectively, L. tenuifolium recorded the highest linoleic acid content (69.69 %), while, L. catharticum recorded highest oleic acid (27.03 %). Health indices viz. polyunsaturated fatty acids/saturated fatty acids ratio, n-6/n-3 fatty acids ratio, atherogenicity, thrombogenicity, oxidability, oxidative stability, hypocholesterolemic/hypercholesterolemic fatty acids, and peroxidisability calculated based on the fatty acid composition revealed that all the linseed species except L. aristatum, L. tenuifolium and L. hudsoniodes have healthy fatty acid composition. L. lewisii clearly emerges as a promising species followed by L. bienne with great values across multiple indices, making them as a potential candidate for dietary or nutritional interests. The lipid profile of Linum species could be well distinguished by two principal components by Principal Component Analysis (PCA).
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Affiliation(s)
- Navdeep Singh Plaha
- Amity Food and Agriculture Foundation, Amity University Uttar Pradesh, Noida, UP, India
| | - Nutan Kaushik
- Amity Food and Agriculture Foundation, Amity University Uttar Pradesh, Noida, UP, India
| | - Sumegha Awasthi
- Amity Food and Agriculture Foundation, Amity University Uttar Pradesh, Noida, UP, India
| | - Mamta Singh
- Indian Council of Agricultural Research- National Bureau of Plant Genetic Resources, New Delhi, 110012, India
| | - Vikender Kaur
- Indian Council of Agricultural Research- National Bureau of Plant Genetic Resources, New Delhi, 110012, India
| | - Sapna Langyan
- Indian Council of Agricultural Research- National Bureau of Plant Genetic Resources, New Delhi, 110012, India
| | - Ashok Kumar
- Indian Council of Agricultural Research- National Bureau of Plant Genetic Resources, New Delhi, 110012, India
| | - Sanjay Kalia
- Department of Biotechnology, Government of India, New Delhi, India
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Palachum W, Klangbud WK, Chisti Y. Novel nutritionally-enriched gummy jelly infused with nipa palm vinegar powder and nipa palm syrup as functional food ingredients. Heliyon 2023; 9:e21873. [PMID: 38027860 PMCID: PMC10663921 DOI: 10.1016/j.heliyon.2023.e21873] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 10/12/2023] [Accepted: 10/30/2023] [Indexed: 12/01/2023] Open
Abstract
The objective of this research was to develop a nutritionally-enriched gummy jelly product incorporating nipa palm vinegar powder (NPVp; a nutrients-rich vinegar) and nipa palm syrup (NPS), a nutrients-rich sweetener with a low glycemic index. A gummy jelly product was developed based on sensory acceptance tests. The water activity and the moisture content of the final product were within the acceptable range for preservation under ambient conditions. The final product had a total phenolic content of 861 μg gallic acid equivalent (GAE) per g and an antioxidant activity (2,2-diphenyl-1-picrylhydrazyl (DPPH) inhibition) of 72.7 %. The final product had the following nutritional attributes (per 100 g dry mass): 319.7 kcal of energy, 8.8 g protein, 0.2 g fats, 70.6 g carbohydrates, 59.9 g total sugars, 0.7 g of total dietary fibers, 34.6 mg calcium, 0.3 mg iron, 168.0 mg sodium, and 774.7 mg vitamin C. The in vitro glycemic index of the product was 27.4. Based on their nutrients-content, NPVp and NPS were suitable for use in other functional food products.
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Affiliation(s)
- Wilawan Palachum
- Department of Medical Technology, School of Allied Health Sciences, Walailak University, Thasala, Nakhon Si Thammarat 80161, Thailand
- Center of Excellence Research for Melioidosis and Microorganisms (CERMM), Walailak University, Thasala, Nakhon Si Thammarat 80161, Thailand
| | - Wiyada Kwanhian Klangbud
- Department of Medical Technology, School of Allied Health Sciences, Walailak University, Thasala, Nakhon Si Thammarat 80161, Thailand
- Center of Excellence Research for Melioidosis and Microorganisms (CERMM), Walailak University, Thasala, Nakhon Si Thammarat 80161, Thailand
| | - Yusuf Chisti
- Institute of Tropical Aquaculture and Fisheries, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia
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Mariotti F. Nutritional and health benefits and risks of plant-based substitute foods. Proc Nutr Soc 2023:1-14. [PMID: 37881950 DOI: 10.1017/s0029665123004767] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2023]
Abstract
Plant-based substitutes (PBS) are seen as a convenient way to transition to a more plant-based diet, but their potential health benefits and nutritional concerns remain debated. Based on a review of the literature, it is concluded here that the primary risk of insufficient nutrient intake with PBS concerns iron and calcium, which are critical to the nutritional value of PBS. Other risks were identified but these would depend on the characteristics of the overall diet, as is the case for iodine in a diet containing no seafood or dairy, and vitamin B12 in a vegetarian/vegan diet. Conversely, the use of PBS is also expected to confer some benefits for long-term health because it would result in higher fibre intakes (in the case of meat PBS) and lower SFA intakes (but higher PUFA/MUFA intakes), but attention should be paid to a potential increase in sodium intake with PBS of meat products. In fact, a recurring finding in this review was that PBS is a very heterogeneous food category involving considerable variations in ingredient and nutrient composition, and whose design could be improved in order to foster nutritional and health benefits. The latter also depend on the animal food that is being replaced and are only deemed likely when PBS replace red meat. The fortification of PBS with key nutrients such as iron and calcium may constitute an actionable public health solution to further shift the balance in favour of PBS in the context of the current dietary transition in western countries.
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Affiliation(s)
- François Mariotti
- Université Paris-Saclay, AgroParisTech, INRAE, UMR PNCA, 91120 Palaiseau, France
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Marín J, Garnatje T, Vallès J. Traditional knowledge 10 min far from Barcelona: ethnobotanical study in the Llobregat river delta (Catalonia, NE Iberian Peninsula), a heavily anthropized agricultural area. JOURNAL OF ETHNOBIOLOGY AND ETHNOMEDICINE 2023; 19:41. [PMID: 37752549 PMCID: PMC10523798 DOI: 10.1186/s13002-023-00615-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Accepted: 09/18/2023] [Indexed: 09/28/2023]
Abstract
BACKGROUND The right floodplain at the Llobregat river delta (Catalonia, NE Iberian Peninsula) constitutes an agricultural periurban area adjacent to Barcelona, which has remained ethnobotanically unexplored until now. This area comprises a very heavily anthropized mosaic of soil uses-urban, industrial, natural, agricultural-including the Agricultural Park of Baix Llobregat. The main aim of this work has been to collect and analyze the ethnoflora of this area in order to fill a gap in the ethnobotanical knowledge in industrialized areas. METHODS The followed methodology has been based on semi-structured interviews. The obtained data have been qualitatively and quantitatively analyzed and compared with other studies. RESULTS Data have been gathered from 83 informants. The interviewed informants referred 1965 use reports from 292 taxa, including both non-cultivated and cultivated species, from 85 botanical families. Among those, 451 were referred to medicinal uses, 1247 to food uses and 267 to other uses. In the present study, 779 vernacular names have been reported for 287 taxa. In addition to medicinal and food uses, this study significantly enhances our understanding of some agrosilvopastoral uses of plants, artistic use of plants and insights into folk functional foods. In this regard, we propose a novel quantitative ethnobotany index (the folk functional food index) to assess the relative significance of taxa employed as folk functional foods. CONCLUSIONS The findings of this study highlight the enduring presence of ethnobotanical knowledge in this periurban agricultural region and underscore the significance of its preservation.
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Affiliation(s)
- Jon Marín
- Laboratori de Botànica - Unitat associada al CSIC, Facultat de Farmàcia i Ciències de l'Alimentació, Universitat de Barcelona, Avinguda Joan XXIII 27-31, 08028, Barcelona, Catalonia, Spain.
| | - Teresa Garnatje
- Institut Botànic de Barcelona (IBB), CSIC-Ajuntament de Barcelona, Passeig del Migdia S/N, 08038, Barcelona, Spain
| | - Joan Vallès
- Laboratori de Botànica - Unitat associada al CSIC, Facultat de Farmàcia i Ciències de l'Alimentació, Universitat de Barcelona, Avinguda Joan XXIII 27-31, 08028, Barcelona, Catalonia, Spain
- Secció de Ciències Biològiques, Institut d'Estudis Catalans, Carrer del Carme 47, 08001, Barcelona, Catalonia, Spain
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Ker JK, Lee CS, Chen YC, Chiang MC. Exploring Taiwanese Consumer Dietary Preferences for Various Vinegar Condiments: Novel Dietary Patterns across Diverse Cultural Contexts. Nutrients 2023; 15:3845. [PMID: 37686877 PMCID: PMC10489666 DOI: 10.3390/nu15173845] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Revised: 08/27/2023] [Accepted: 09/01/2023] [Indexed: 09/10/2023] Open
Abstract
The use of vinegar as a culinary seasoning in various global cuisines to enhance the taste characteristics and profiles of foods has been extensively documented in the culinary literature. Particularly notable is traditional Taiwanese-style thick soup, where the incorporation of vinegar plays a fundamental role in imparting distinct flavors. In the context of this experimental investigation, the foundational base of Taiwanese-style thick soup serves as the platform for a meticulously planned sensory and dietary behavior evaluation. Our research methodology combines the use of survey questionnaires and experimental techniques, employing purposive sampling and snowball sampling methods to recruit participants. The central focus of this study is to understand consumers' culinary preferences when presented with a choice between two contrasting types of vinegar-specifically, black vinegar and balsamic vinegar-as alternative gastronomic enhancements. This precise orchestration of data collection and systematic evaluation provides a perceptive window into participants' culinary inclinations and food choices, resulting in a detailed and profound understanding of their taste preferences. The empirical findings stemming from this experimentation reveal notably significant differences in the sensory assessments among participants engaging in diverse culinary experiences. Notably, distinct variations are observed in terms of visual perceptions, olfactory distinctions, and overall sensory satisfaction. This study occupies a crucial position within existing research paradigms by strategically expanding the scope of sensory investigations within the realm of Taiwanese-style thick soup. This introduces an innovative aspect represented by the introduction of balsamic vinegar as a compelling alternative to the customary black vinegar. As a result, the emerging findings not only offer compelling insights into the nuanced food choice and taste preferences of consumers, but also open up new and innovative directions within the complex tapestry of Chinese gastronomy.
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Affiliation(s)
- Jung-Kuei Ker
- Ph. D. Program in Nutrition and Food Science, College of Human Ecology, Fu Jen Catholic University, New Taipei City 242062, Taiwan
- Department of Food Beverage Management, Mackay Junior College of Medicine, Nursing and Management, Taipei 11260, Taiwan
| | - Ching-Sung Lee
- Department of Restaurant, Hotel and Institutional Management, College of Human Ecology, Fu Jen Catholic University, New Taipei City 242062, Taiwan
| | - Yen-Cheng Chen
- Department of Applied Science of Living, College of Agriculture, Chinese Culture University, Taipei 11114, Taiwan
| | - Ming-Chen Chiang
- Ph. D. Program in Nutrition and Food Science, College of Human Ecology, Fu Jen Catholic University, New Taipei City 242062, Taiwan
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Rizzo V, Dattilo S, Barbagallo S, Puglisi C, Muratore G. Packaging effects on highly nutritional value beverage obtained by a mix of typical sicilian fruits in accelerated storage. Food Packag Shelf Life 2023; 38:101138. [DOI: 10.1016/j.fpsl.2023.101138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
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28
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Parrella JA, Leggette HR, Lu P, Wingenbach G, Baker M, Murano E. Evaluating Factors Explaining U.S. Consumers' Behavioral Intentions toward Irradiated Ground Beef. Foods 2023; 12:3146. [PMID: 37685078 PMCID: PMC10486656 DOI: 10.3390/foods12173146] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2023] [Revised: 08/14/2023] [Accepted: 08/16/2023] [Indexed: 09/10/2023] Open
Abstract
Although food irradiation is deemed safe and endorsed by health-related organizations worldwide, consumers are reluctant to accept the technology. Yet, consumer acceptance is critical as food irradiation has significant potential for increasing the safety and availability of food globally. To communicate about food irradiation, science communicators should understand the psychology behind consumers' decision making related to irradiated foods. Using empirical research, we developed a theoretical model and used structural equation modeling to determine how nine variables affect consumers' behavioral intentions toward irradiated ground beef. We purchased a national quota sample from Qualtrics and surveyed N = 1102 U.S. consumers. The model explained 60.3% of the variance in consumers' attitudes toward food irradiation and 55.4% of their behavioral intentions toward irradiated ground beef. Attitude had the largest positive, total effect on consumers' behavioral intentions, which was followed by subjective social norm and perceived benefit. Perceived risk had the largest negative, total effect on behavioral intentions. Attitude mediated the effect of subjective social norm, perceived benefit, perceived risk, objective knowledge, and food technology neophobia. Environmental concern and health consciousness did not significantly affect behavioral intention. Science communicators should develop messaging strategies that seek to improve consumer acceptance with these factors in mind.
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Affiliation(s)
- Jean A. Parrella
- Department of Agricultural, Leadership, and Community Education, Virginia Tech, Blacksburg, VA 24060, USA
| | - Holli R. Leggette
- Department of Agricultural Leadership, Education, and Communications, Texas A & M University, College Station, TX 77843, USA; (H.R.L.); (G.W.); (M.B.)
| | - Peng Lu
- Department of Agricultural Leadership, Education and Communication, University of Georgia, Athens, GA 30602, USA;
| | - Gary Wingenbach
- Department of Agricultural Leadership, Education, and Communications, Texas A & M University, College Station, TX 77843, USA; (H.R.L.); (G.W.); (M.B.)
| | - Matt Baker
- Department of Agricultural Leadership, Education, and Communications, Texas A & M University, College Station, TX 77843, USA; (H.R.L.); (G.W.); (M.B.)
| | - Elsa Murano
- Department of Food Science and Technology, Texas A & M University, College Station, TX 77843, USA;
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Herdiana Y. Functional Food in Relation to Gastroesophageal Reflux Disease (GERD). Nutrients 2023; 15:3583. [PMID: 37630773 PMCID: PMC10458865 DOI: 10.3390/nu15163583] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2023] [Revised: 08/01/2023] [Accepted: 08/04/2023] [Indexed: 08/27/2023] Open
Abstract
Gastroesophageal reflux disease (GERD) is a common esophageal disorder characterized by troublesome symptoms associated with increased esophageal acid exposure. The cornerstones of therapy in this regard include treatment with acid-suppressive agents, lifestyle modifications, and dietary therapy, although the latter has not been well defined. As concerns regarding long-term proton pump inhibitor (PPI) use continue to be explored, patients and healthcare providers are becoming increasingly interested in the role of diet in disease management. However, dietary interventions lack evidence of the synthesis effect of functional foods. The following is a review of dietary therapy for GERD, emphasizing food components' impact on GERD pathophysiology and management. Although the sequential dietary elimination of food groups is a common practice, the literature supports broader intervention, including reduced overall sugar intake, increased dietary fiber, and changes in overall eating practices. While the primary concern of food companies is to provide safe products, the caloric, nutritional, and functional composition of foods is also generating interest in the food industry due to consumers' concerns.
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Affiliation(s)
- Yedi Herdiana
- Department of Pharmaceutics and Pharmaceutical Technology, Faculty of Pharmacy, Universitas Padjadjaran, Sumedang 45363, Indonesia
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30
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Rusu AV, Trif M, Rocha JM. Microbial Secondary Metabolites via Fermentation Approaches for Dietary Supplementation Formulations. Molecules 2023; 28:6020. [PMID: 37630272 PMCID: PMC10458110 DOI: 10.3390/molecules28166020] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2023] [Revised: 08/03/2023] [Accepted: 08/09/2023] [Indexed: 08/27/2023] Open
Abstract
Food supplementation formulations refer to products that are designed to provide additional nutrients to the diet. Vitamins, dietary fibers, minerals and other functional compounds (such as antioxidants) are concentrated in dietary supplements. Specific amounts of dietary compounds are given to the body through food supplements, and these include as well so-called non-essential compounds such as secondary plant bioactive components or microbial natural products in addition to nutrients in the narrower sense. A significant social challenge represents how to moderately use the natural resources in light of the growing world population. In terms of economic production of (especially natural) bioactive molecules, ways of white biotechnology production with various microorganisms have recently been intensively explored. In the current review other relevant dietary supplements and natural substances (e.g., vitamins, amino acids, antioxidants) used in production of dietary supplements formulations and their microbial natural production via fermentative biotechnological approaches are briefly reviewed. Biotechnology plays a crucial role in optimizing fermentation conditions to maximize the yield and quality of the target compounds. Advantages of microbial production include the ability to use renewable feedstocks, high production yields, and the potential for cost-effective large-scale production. Additionally, it can be more environmentally friendly compared to chemical synthesis, as it reduces the reliance on petrochemicals and minimizes waste generation. Educating consumers about the benefits, safety, and production methods of microbial products in general is crucial. Providing clear and accurate information about the science behind microbial production can help address any concerns or misconceptions consumers may have.
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Affiliation(s)
- Alexandru Vasile Rusu
- CENCIRA Agrofood Research and Innovation Centre, Ion Meșter 6, 400650 Cluj-Napoca, Romania;
| | - Monica Trif
- Food Research Department, Centre for Innovative Process Engineering (CENTIV) GmbH, 28857 Syke, Germany
| | - João Miguel Rocha
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
- LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal
- ALiCE—Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal
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Dimitrova T, Ilieva I. Consumption Behaviour towards Branded Functional Beverages among Gen Z in Post-COVID-19 Times: Exploring Antecedents and Mediators. Behav Sci (Basel) 2023; 13:670. [PMID: 37622810 PMCID: PMC10451562 DOI: 10.3390/bs13080670] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 07/31/2023] [Accepted: 08/08/2023] [Indexed: 08/26/2023] Open
Abstract
This study investigates the predictors and mediators of branded functional beverage consumption behaviour (CB) within the Gen Z demographic group in Bulgaria. An integrated model based on two widely known psychosocial theories was developed to examine the relationships between the consumers' personal values within the value-belief-norm theory and the components of the protection motivation theory (PMT). The conceptual framework included two more influencing factors whose impact had not been researched in depth in previous studies concerning CB-namely, the role of media (RM) and branded functional beverage health benefits (HB). An empirical survey based on 435 Gen Z members aged between 16 and 26 years was conducted. Structural equation modelling was used to analyse the proposed hypotheses. The results revealed that the consumers' personal values were significant predictors of the PMT threat and coping appraisal components, which, in turn, had a significant positive impact on CB. CB was not directly affected by the branded functional beverage health benefits but was indirectly influenced by the HB via purchase intention toward functional beverages and RM. The study highlighted the important role of RM, which directly and indirectly affected CB. The theoretical and practical implications were discussed, and recommendations were given for raising Gen Z's awareness of the benefits of functional beverages and increasing their consumer acceptance.
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Affiliation(s)
- Teofana Dimitrova
- Faculty of Economic and Social Sciences, University of Plovdiv Paisii Hilendarski, 4000 Plovdiv, Bulgaria
| | - Iliana Ilieva
- Faculty of Economics, University of Food Technologies, 4000 Plovdiv, Bulgaria;
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32
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Kieliszek M, Serrano Sandoval SN. The importance of selenium in food enrichment processes. A comprehensive review. J Trace Elem Med Biol 2023; 79:127260. [PMID: 37421809 DOI: 10.1016/j.jtemb.2023.127260] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/10/2023] [Revised: 06/28/2023] [Accepted: 07/03/2023] [Indexed: 07/10/2023]
Abstract
Selenium is an essential element that determines the proper life functions of human and animal organisms. The content of selenium in food varies depending on the region and soil conditions. Therefore, the main source is a properly selected diet. However, in many countries, there are shortages of this element in the soil and local food. Too low an amount of this element in food can lead to many adverse changes in the body. The consequence of this may also be the occurrence of numerous potentially life-threatening diseases. Therefore, it is very important to properly introduce methods that condition the supplementation of the appropriate chemical form of this element, especially in areas with deficient selenium content. This review aims to summarize the published literature on the characterization of different types of selenium-enriched foods. At the same time, legal regulations and prospects for the future related to the production of food enriched with this element are presented. It should be noted that there are limitations and concerns with the production of such food due to the narrow safety range between the necessary and the toxic dose of this element. Therefore, selenium has been treated with special care for a very long time. For this reason, the presented mechanisms of production processes related to increasing the scale of selenium supplementation should be constantly monitored. Appropriate monitoring and development of the technological process for the production of selenium-enriched food is very important. Such food should ensure consumer safety and repeatability of the obtained product. Understanding the mechanisms and possibilities of selenium accumulation by plants and animals is one of the most important directions in the development of modern bromatology and the science of supplementation. This is particularly important in the case of rational nutrition and supplementing the human diet with an essential element such as selenium. Food technology is facing these challenges today.
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Affiliation(s)
- Marek Kieliszek
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159C, 02-776 Warsaw, Poland.
| | - Sayra N Serrano Sandoval
- Tecnologico de Monterrey, Centro de Biotecnología FEMSA, Escuela de Ingeniería y Ciencias, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849 Monterrey, NL, Mexico; Tecnologico de Monterrey, The Institute for Obesity Research, Monterrey, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849 Monterrey, NL, Mexico
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33
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Okpiaifo GE, Dormoy-Smith B, Kassas B, Gao Z. Perception and demand for healthy snacks/beverages among US consumers vary by product, health benefit, and color. PLoS One 2023; 18:e0287232. [PMID: 37327182 PMCID: PMC10275438 DOI: 10.1371/journal.pone.0287232] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Accepted: 06/01/2023] [Indexed: 06/18/2023] Open
Abstract
Concerns about the numerous health problems associated with unhealthy snacks prompted recommendations to steer individuals toward healthier eating habits. One such recommendation advises limiting unhealthy snacks and replacing them with more fruits and vegetables with significant health benefits. This study investigates US consumers' perceptions and preferences for healthy (vegetable-based) snacks/beverages. An online survey was designed to estimate consumer perception and willingness-to-pay (WTP) for vegetable-based crackers, spreads, and beverages. A sampling company sent the survey to its national consumer panels in 2020, resulting in a sample of 402 US consumers. Eligible participants were adults, primary grocery shoppers who consumed crackers, spreads, and beverages. Consumer WTP for healthy snacks/beverages, the dependent variable, was elicited using a payment card method. Independent variables include personality traits (Innovativeness and Extraversion) and the important factors affecting healthy snack purchases, health consciousness, and demographic variables. Results show that consumers' preferences for healthy snacking vary by product, even when the products have similar health benefits. Significant positive associations exist between WTP for healthy snacks/beverages and personality traits, health consciousness, and some demographics. This study provides critical insights to policymakers and informs marketing campaigns to promote healthy snacking in the US more effectively.
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Affiliation(s)
- Glory Esohe Okpiaifo
- Food and Resource Economics Department, University of Florida, Gainesville, Florida, United States of America
| | - Bertille Dormoy-Smith
- Food and Resource Economics Department, University of Florida, Gainesville, Florida, United States of America
| | - Bachir Kassas
- Food and Resource Economics Department, University of Florida, Gainesville, Florida, United States of America
| | - Zhifeng Gao
- Food and Resource Economics Department, University of Florida, Gainesville, Florida, United States of America
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Zanchini R, Di Vita G, Panzone L, Brun F. What Is the Value of a "Mountain Product" Claim? A Ranking Conjoint Experiment on Goat's Milk Yoghurt. Foods 2023; 12:foods12102059. [PMID: 37238877 DOI: 10.3390/foods12102059] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2023] [Revised: 05/06/2023] [Accepted: 05/17/2023] [Indexed: 05/28/2023] Open
Abstract
Rural development is complex in marginal and disadvantaged areas, such as mountains, which impose high labour costs and restrict farmers in their choices of crop and livestock. To recognise this problem, the European Union regulates the use of the optional quality term "Mountain product" on the label. Consumers may recognise this label and be more willing to pay for it, resulting in higher revenues for producers using it. This study estimates the willingness to pay (WTP) for a mountain quality label. This WTP is then compared to that of functional and nutrition claims. For this purpose, we used a ranking conjoint experiment, using goat's milk yoghurt-a typical mountain product-as a case study. Using a rank-ordered logit, we show that mountain quality labels generate a significant WTP, higher than that of functional claims. WTP differs by the demographic profile of the consumer. The study provided useful insights about the combination of the mountain quality label with different attributes. However, future studies are needed to adequately understand the potential of mountain certification as a supporting tool for farmers in marginal areas and for rural development.
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Affiliation(s)
- Raffaele Zanchini
- Department of Agricultural, Forest and Food Sciences (DISAFA), University of Turin, Largo Braccini, 2, Grugliasco, 10095 Torino, Italy
| | - Giuseppe Di Vita
- Department of Veterinary Sciences, University of Messina, Polo Universitario dell'Annunziata, 98168 Messina, Italy
| | - Luca Panzone
- School of Natural and Environmental Sciences, Newcastle University, Newcastle upon Tyne NE1 7RU, Tyne and Wear, UK
| | - Filippo Brun
- Department of Agricultural, Forest and Food Sciences (DISAFA), University of Turin, Largo Braccini, 2, Grugliasco, 10095 Torino, Italy
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Urrego-Pava F, Coy-Barrera E. Isoflavone Content and Nutritional-Related Properties of Debittered Seeds from Two Andean Lupin ( Lupinus mutabilis Sweet) Ecotypes Propagated in Two Soils. Foods 2023; 12:foods12091841. [PMID: 37174379 PMCID: PMC10178703 DOI: 10.3390/foods12091841] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Revised: 04/25/2023] [Accepted: 04/26/2023] [Indexed: 05/15/2023] Open
Abstract
Lupinus mutabilis Sweet is a fabaceous plant native to the Andean highlands and produces seeds with valuable nutritional properties. Thus, as part of our research on native emerging food, the present study aimed at determining some nutritional and functional-related features of seeds from two L. mutabilis ecotypes after propagation in two different substrates commonly found in the Bogotá plateau. Propagated plants produced seeds that, after conventional debittering, exhibited attractive contents of soluble protein (24-39 g/100 g dry seed powder (dsp)), phenolic (787-1003 g/100 g dsp), isoflavone (1-104 g/100 g dsp), and iron (5.3-6.4 g/100 g dsp), as well as antioxidant capacity (39-78 µM/100 g dsp). Higher pH, humidity saturation, organic matter, and total nitrogen of silty loam soil promoted isoflavone accumulation and better antioxidant capacity at pH 4-7, and no soil effect was observed for total phenolic and iron contents. The profiles based on isoflavone aglycones were also recorded by liquid chromatography-mass spectrometry, detecting eleven main compounds with mutabilein as the most abundant isoflavone (38.3-104.3 g/100 g dsp). Finally, a formulation was developed to fabricate an emulsion-type drink based on the debittered, pulverized L. mutabilis seeds, resulting in different emulsifying capacities (19-100%) depending on the biopolymer stabilizer, being xanthan gum the best additive. The findings revealed an attractive Andean lupin profile to be used as a raw food material.
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Affiliation(s)
- Francisco Urrego-Pava
- Bioorganic Chemistry Laboratory, Universidad Militar Nueva Granada, Cajicá 250247, Colombia
| | - Ericsson Coy-Barrera
- Bioorganic Chemistry Laboratory, Universidad Militar Nueva Granada, Cajicá 250247, Colombia
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36
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Monteiro S, Dias J, Lourenço V, Partidário A, Lageiro M, Lampreia C, Fernandes J, Lidon F, Reboredo F, Alvarenga N. Development of a Functional Dark Chocolate with Baobab Pulp. Foods 2023; 12:foods12081711. [PMID: 37107506 PMCID: PMC10137990 DOI: 10.3390/foods12081711] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 04/13/2023] [Accepted: 04/18/2023] [Indexed: 04/29/2023] Open
Abstract
In recent years, cocoa and dark chocolate have attracted the interest of consumers not only for their sensory characteristics but also for their nutritional properties and positive impact on health. The baobab is a fruit of African origin with a sour and slightly sweet flavour, widely consumed by local communities due to its unique nutritional features. The aim of this work was to evaluate the impact of the concentration of baobab flour in the development of functional dark chocolate, including physical, chemical, nutritional and sensory evaluations. The results presented a positive correlation between the incorporation of baobab flour and the antioxidant activity (up to 2297 mmol TE/100 g), vitamin C content (up to 49.7 mg/100 g), calcium (up to 1052 mg/kg), potassium (up to 10,175 mg/kg), phosphorus (up to 795.9 mg/kg), chlorine (up to 235.4 mg/kg) and sulphur (up to 1158 mg/kg). The sensory evaluation of dark chocolate with 3% baobab presented the highest evaluation on the parameters "texture" and "overall flavour", while the parameter "overall flavour" presented the lowest evaluation on chocolate with 9% baobab. No influence was observed on fatty acid profile, protein, fat and hardness.
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Affiliation(s)
- Sara Monteiro
- Faculdade de Ciências e Tecnologia, Campus da Caparica, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
| | - João Dias
- Instituto Politécnico de Beja, Escola Superior Agrária, Rua Pedro Soares, 7800-295 Beja, Portugal
- GeoBioTec Research Center, Faculdade de Ciências e Tecnologia, Campus da Caparica, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
| | - Vanda Lourenço
- Faculdade de Ciências e Tecnologia, Campus da Caparica, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
- Center for Mathematics and Applications (NOVA Math), Department of Mathematics, NOVA SST, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
| | - Ana Partidário
- UTI, Instituto Nacional de Investigação Agrária e Veterinária IP, Quinta do Marquês, 2780-157 Oeiras, Portugal
| | - Manuela Lageiro
- GeoBioTec Research Center, Faculdade de Ciências e Tecnologia, Campus da Caparica, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
- UTI, Instituto Nacional de Investigação Agrária e Veterinária IP, Quinta do Marquês, 2780-157 Oeiras, Portugal
| | - Célia Lampreia
- Instituto Politécnico de Beja, Escola Superior Agrária, Rua Pedro Soares, 7800-295 Beja, Portugal
| | - Jaime Fernandes
- Faculdade de Ciências e Tecnologia, Campus da Caparica, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
| | - Fernando Lidon
- Faculdade de Ciências e Tecnologia, Campus da Caparica, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
- GeoBioTec Research Center, Faculdade de Ciências e Tecnologia, Campus da Caparica, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
| | - Fernando Reboredo
- Faculdade de Ciências e Tecnologia, Campus da Caparica, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
- GeoBioTec Research Center, Faculdade de Ciências e Tecnologia, Campus da Caparica, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
| | - Nuno Alvarenga
- GeoBioTec Research Center, Faculdade de Ciências e Tecnologia, Campus da Caparica, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
- UTI, Instituto Nacional de Investigação Agrária e Veterinária IP, Quinta do Marquês, 2780-157 Oeiras, Portugal
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37
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Miyahira RF, Giangiarulo T, de Oliveira Lopes J, da Silva WP, Esmerino EA, Antunes AEC. Sprouts consumption: A correlational study between Brazilian consumers' perception, motivation to eat new products levels and food choice factors. J SENS STUD 2023. [DOI: 10.1111/joss.12829] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/07/2023]
Affiliation(s)
| | - Thamires Giangiarulo
- Institute of Nutrition State University of Rio de Janeiro (UERJ) Rio de Janeiro RJ Brazil
| | | | - Wanessa Pires da Silva
- Department of Food Technology (MTA), Faculty of Veterinary Medicine Fluminense Federal University (UFF) Niterói RJ Brazil
| | - Erick Almeida Esmerino
- Department of Food Technology (MTA), Faculty of Veterinary Medicine Fluminense Federal University (UFF) Niterói RJ Brazil
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Fadzil MAM, Mustar S, Rashed AA. The Potential Use of Honey as a Neuroprotective Agent for the Management of Neurodegenerative Diseases. Nutrients 2023; 15:nu15071558. [PMID: 37049399 PMCID: PMC10096917 DOI: 10.3390/nu15071558] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2023] [Revised: 03/16/2023] [Accepted: 03/21/2023] [Indexed: 04/14/2023] Open
Abstract
As the global population ages, there is an increasing research on managing neurodegenerative diseases that mainly affect the elderly. Honey is one of the natural products and functional foods widely studied for its neuroprotective properties. This review investigates honey's effectiveness as a neuroprotective agent through in vitro, in vivo, and clinical research. The articles were browsed from three databases (PubMed, ScienceDirect, and Scopus) between the years of 2012 and 2022 using the keywords "honey" crossed with "neurodegenerative". Out of the 16 articles, six in vitro, eight in vivo, one combination study, and one clinical intervention were compiled. Among the various types of honey studied, the Tualang and Thyme honey exhibited the highest antioxidant, anti-inflammatory, and anticholinesterase activity, leading to the prevention and management of multiple neurodegenerative diseases such as Alzheimer's disease. The neuroprotective properties of honey are primarily attributed to its high polyphenol content, with quercetin and gallic acid being the most prominent. This review compiled considerable evidence of the anti-neurodegenerative properties of honey presented by in vitro and in vivo studies. However, more clinical intervention studies are required to support these findings further.
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Affiliation(s)
- Mohammad Adi Mohammad Fadzil
- Nutrition Unit (NU), Nutrition, Metabolism and Cardiovascular Research Centre (NMCRC), Institute for Medical Research (IMR), National Institutes of Health (NIH), Ministry of Health Malaysia (MOH), No. 1, Jalan Setia Murni U13/52, Seksyen U13 Setia Alam, Shah Alam 40170, Malaysia
| | - Suraiami Mustar
- Nutrition Unit (NU), Nutrition, Metabolism and Cardiovascular Research Centre (NMCRC), Institute for Medical Research (IMR), National Institutes of Health (NIH), Ministry of Health Malaysia (MOH), No. 1, Jalan Setia Murni U13/52, Seksyen U13 Setia Alam, Shah Alam 40170, Malaysia
| | - Aswir Abd Rashed
- Nutrition Unit (NU), Nutrition, Metabolism and Cardiovascular Research Centre (NMCRC), Institute for Medical Research (IMR), National Institutes of Health (NIH), Ministry of Health Malaysia (MOH), No. 1, Jalan Setia Murni U13/52, Seksyen U13 Setia Alam, Shah Alam 40170, Malaysia
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39
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Ekanayake S, Egodawatta C, Attanayake RN, Perera D. From salt pan to saucepan:
Salicornia
, a halophytic vegetable with an array of potential health benefits. FOOD FRONTIERS 2023. [DOI: 10.1002/fft2.214] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023] Open
Affiliation(s)
- Sadini Ekanayake
- Department of Bioprocess Technology, Faculty of Technology Rajarata University of Sri Lanka Mihinthale Sri Lanka
| | - Chaminda Egodawatta
- Department of Plant Sciences, Faculty of Agriculture Rajarata University of Sri Lanka Anuradhapura Sri Lanka
| | - Renuka N. Attanayake
- Department of Plant and Molecular Biology, Faculty of Science University of Kelaniya Kelaniya Sri Lanka
| | - Dinum Perera
- Department of Bioprocess Technology, Faculty of Technology Rajarata University of Sri Lanka Mihinthale Sri Lanka
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40
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Cruz-Chamorro I, Santos-Sánchez G, Álvarez-López AI, Pedroche J, Lardone PJ, Arnoldi A, Lammi C, Carrillo-Vico A. Pleiotropic biological effects of Lupinus spp. protein hydrolysates. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.02.011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/12/2023]
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41
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Schicker D, Rramani Q, Xue Li Lim S, Saruco E, Pleger B, Weber B, Schultz J, Freiherr J, Ohla K. Taste It! 7-Day Exposure to a Protein-Enriched Milk Drink Increases Its Smell, Taste, and Flavor Familiarity and Facilitates Acquisition of Taste Familiarity of a Novel Protein Drink. Food Qual Prefer 2023. [DOI: 10.1016/j.foodqual.2023.104808] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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42
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Indiarto R, Rahimah S, Subroto E, Putri NAG, Pangawikan AD. Antioxidant activity and characteristics of a cocoa drink formulated with encapsulated green coffee extract. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2144883] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Affiliation(s)
- Rossi Indiarto
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jalan Raya Bandung-Sumedang km. 21, Jatinangor, Sumedang, West Java 45363, Indonesia
| | - Souvia Rahimah
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jalan Raya Bandung-Sumedang km. 21, Jatinangor, Sumedang, West Java 45363, Indonesia
| | - Edy Subroto
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jalan Raya Bandung-Sumedang km. 21, Jatinangor, Sumedang, West Java 45363, Indonesia
| | - Nur Alifia Gardiantini Putri
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jalan Raya Bandung-Sumedang km. 21, Jatinangor, Sumedang, West Java 45363, Indonesia
| | - Aldila Din Pangawikan
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jalan Raya Bandung-Sumedang km. 21, Jatinangor, Sumedang, West Java 45363, Indonesia
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43
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Quality Aspects of Designing Prohealth Liver Sausages Enriched with Walnut Paste. Foods 2022; 11:foods11243946. [PMID: 36553688 PMCID: PMC9777550 DOI: 10.3390/foods11243946] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2022] [Revised: 11/28/2022] [Accepted: 12/03/2022] [Indexed: 12/12/2022] Open
Abstract
The aim of the study was to determine the influence of enriching liver sausages with different levels of walnut paste on the quality properties of this product. Sausages were produced with 5, 10, 15, 20, and 25% amount additions of walnut paste and without the addition of nuts (control product). It was found that walnut paste, especially when introduced at an amount >15%, was a component that limited thermal losses and significantly modified the characteristics of liver sausages. The addition of walnut paste also increased the fat content of liver sausages by two−three times, which was one of the factors that weakened their structure, including lowering their compression, shear, and penetration force but increasing their spreadability. Moreover, the addition of walnut paste at an amount of ≥20% resulted in the products having a slightly different color, with lower values for the a* color parameter. Such changes were assessed as a favorable modification to the product, increasing its overall desirability, especially with the addition of walnut paste at the level of 20%. Walnut paste can therefore be a valuable ingredient that allows for the development of a health-promoting product with improved quality features. However, with the addition of a walnut paste at an amount of 25%, it is necessary to take into account the more rapid and unfavorable fat changes that occur during the storage of the liver sausages, as indicated by about 50% higher TBARS values (compared to the control product).
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44
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Forecasting Food Innovations with a Delphi Study. Foods 2022; 11:foods11223723. [PMID: 36429315 PMCID: PMC9689848 DOI: 10.3390/foods11223723] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 11/12/2022] [Accepted: 11/17/2022] [Indexed: 11/22/2022] Open
Abstract
Food innovations can create novel nutritious food, improve agricultural sustainability, and increase the agri-food industry's market profits. Our study proposes a consensus definition of food innovations and forecasts food innovations that will be available to consumers in the next five years by using a Delphi study. Thirteen experts aged 35 to 85 from the US and the UK researching or working in agriculture and nutrition, public health, the agri-food industry, or food policy participated in three rounds of this Delphi study. The experts were chosen using the snowball sampling method. This study followed the implementation and data analysis guidelines popularized by the Rand Corporation. The consensus definition for food innovations (with 76.9% agreement) was that 'food innovations aid in the development, production, or transportation of new food products, processes, or technology to promote human health, food security, or environmental sustainability'. The specific food innovations, which had over 69% agreement, are ranked as (1) plant-based meat alternatives, (2) personalized nutrition, (3) natural foods, (4) new genetically modified organisms, (5) regenerative agriculture, (6) urban agriculture, (7) packing innovations, (8) alternative flours, (9) improving shelf life, (10) supply chain technologies, (11) improved soil health, and (12) technology for traceability. The food innovation definition and identified specific food innovations could further connect the agricultural value chain to develop novel nutritious foods and improve agricultural sustainability. Agri-food industry specialists, practitioners, researchers, and policymakers can advance food innovation development and research pinpointing the specific food innovations along the agricultural value chain.
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45
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Emerging trends in the agri-food sector: Digitalisation and shift to plant-based diets. Curr Res Food Sci 2022; 5:2261-2269. [DOI: 10.1016/j.crfs.2022.11.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Revised: 11/08/2022] [Accepted: 11/10/2022] [Indexed: 11/18/2022] Open
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Ağagündüz D, Yılmaz B, Koçak T, Altıntaş Başar HB, Rocha JM, Özoğul F. Novel Candidate Microorganisms for Fermentation Technology: From Potential Benefits to Safety Issues. Foods 2022; 11:foods11193074. [PMID: 36230150 PMCID: PMC9564171 DOI: 10.3390/foods11193074] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 09/22/2022] [Accepted: 09/29/2022] [Indexed: 11/16/2022] Open
Abstract
Fermentation is one of the oldest known production processes and the most technologically valuable in terms of the food industry. In recent years, increasing nutrition and health awareness has also changed what is expected from fermentation technology, and the production of healthier foods has started to come a little more forward rather than increasing the shelf life and organoleptic properties of foods. Therefore, in addition to traditional microorganisms, a new generation of (novel) microorganisms has been discovered and research has shifted to this point. Novel microorganisms are known as either newly isolated genera and species from natural sources or bacterial strains derived from existing bacteria. Although novel microorganisms are mostly studied for their use in novel food production in terms of gut-microbiota modulation, recent innovative food research highlights their fermentative effects and usability, especially in food modifications. Herein, Clostridium butyricum, Bacteroides xylanisolvens, Akkermansia muciniphila, Mycobacterium setense manresensis, and Fructophilic lactic acid bacteria (FLAB) can play key roles in future candidate microorganisms for fermentation technology in foods. However, there is also some confusion about the safety issues related to the use of these novel microorganisms. This review paper focuses on certain novel candidate microorganisms for fermentation technology with a deep view of their functions, benefits, and safety issues.
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Affiliation(s)
- Duygu Ağagündüz
- Department of Nutrition and Dietetics, Gazi University, Emek, Ankara 06490, Turkey
| | - Birsen Yılmaz
- Department of Nutrition and Dietetics, Cukurova University, Sarıcam, Adana 01380, Turkey
| | - Tevfik Koçak
- Department of Nutrition and Dietetics, Gazi University, Emek, Ankara 06490, Turkey
| | | | - João Miguel Rocha
- Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, 4050-345 Porto, Portugal
- Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, 4050-345 Porto, Portugal
- Correspondence:
| | - Fatih Özoğul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Balcali, Adana 01330, Turkey
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47
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Granato D. Functional foods to counterbalance low-grade inflammation and oxidative stress in cardiovascular diseases: a multilayered strategy combining food and health sciences. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100894] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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48
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Santos YJS, Malegori C, Colnago LA, Vanin FM. Application on infrared spectroscopy for the analysis of total phenolic compounds in fruits. Crit Rev Food Sci Nutr 2022; 64:2906-2916. [PMID: 36178354 DOI: 10.1080/10408398.2022.2128036] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Recent studies have demonstrated the metabolic benefits of phenolic compounds on human health. However, traditional analytical methods used for quantification of total phenolic compounds are time-consuming, laborious, require a high volume of reagents, mostly toxic substances, and involve several steps that can result in systematic and instrumental errors. Spectroscopic techniques have been used as alternatives to these methods for the determination of bioactive compounds directly in the food matrix by minimal sample preparation, without using toxic reagents. Therefore, this overview presents the advantages of nondestructive methods focusing on infrared spectroscopy (IR), for the quantification of total phenolic compounds in fruits. In addition, the main difficulties in applying these spectroscopic techniques are presented, as well as a comparison between the quantification of total phenolic compounds by traditional and IR methods. This review concludes by focusing on model building, highlighting that IR data are mainly processed using the partial least-squares (PLS) regression method to predict total phenolic content. The development of portable and inexpensive IR instruments, combined with multivariate data processing, could give to the consumers a straightforward technology to evaluate the total phenolic content of fruits prior to purchase.
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Affiliation(s)
- Y J S Santos
- Food Engineering Department, University of São Paulo, Faculty of Animal Science and Food Engineering (USP/FZEA), Pirassununga, SP, Brazil
| | - C Malegori
- Department of Pharmacy (DIFAR), University of Genova, Genova, Italy
| | - L A Colnago
- Brazilian Corporation for Agricultural Research - Embrapa Instrumentation, São Carlos, SP, Brazil
| | - F M Vanin
- Food Engineering Department, University of São Paulo, Faculty of Animal Science and Food Engineering (USP/FZEA), Pirassununga, SP, Brazil
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49
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Hassoun A, Bekhit AED, Jambrak AR, Regenstein JM, Chemat F, Morton JD, Gudjónsdóttir M, Carpena M, Prieto MA, Varela P, Arshad RN, Aadil RM, Bhat Z, Ueland Ø. The fourth industrial revolution in the food industry-part II: Emerging food trends. Crit Rev Food Sci Nutr 2022; 64:407-437. [PMID: 35930319 DOI: 10.1080/10408398.2022.2106472] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
The food industry has recently been under unprecedented pressure due to major global challenges, such as climate change, exponential increase in world population and urbanization, and the worldwide spread of new diseases and pandemics, such as the COVID-19. The fourth industrial revolution (Industry 4.0) has been gaining momentum since 2015 and has revolutionized the way in which food is produced, transported, stored, perceived, and consumed worldwide, leading to the emergence of new food trends. After reviewing Industry 4.0 technologies (e.g. artificial intelligence, smart sensors, robotics, blockchain, and the Internet of Things) in Part I of this work (Hassoun, Aït-Kaddour, et al. 2022. The fourth industrial revolution in the food industry-Part I: Industry 4.0 technologies. Critical Reviews in Food Science and Nutrition, 1-17.), this complimentary review will focus on emerging food trends (such as fortified and functional foods, additive manufacturing technologies, cultured meat, precision fermentation, and personalized food) and their connection with Industry 4.0 innovations. Implementation of new food trends has been associated with recent advances in Industry 4.0 technologies, enabling a range of new possibilities. The results show several positive food trends that reflect increased awareness of food chain actors of the food-related health and environmental impacts of food systems. Emergence of other food trends and higher consumer interest and engagement in the transition toward sustainable food development and innovative green strategies are expected in the future.
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Affiliation(s)
- Abdo Hassoun
- Sustainable AgriFoodtech Innovation & Research (SAFIR), Arras, France
- Syrian AcademicExpertise (SAE), Gaziantep, Turkey
| | | | - Anet Režek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, New York, USA
| | - Farid Chemat
- Green Extraction Team, INRAE, Avignon University, Avignon, France
| | - James D Morton
- Department of Wine Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand
| | - María Gudjónsdóttir
- Faculty of Food Science and Nutrition, School of Health Sciences, University of Iceland, Reykjavík, Iceland
| | - María Carpena
- Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, Spain
| | - Miguel A Prieto
- Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, Spain
| | - Paula Varela
- Fisheries and Aquaculture Research, Nofima - Norwegian Institute of Food, Ås, Norway
| | - Rai Naveed Arshad
- Institute of High Voltage & High Current, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Zuhaib Bhat
- Division of Livestock Products Technology, SKUAST-J, Jammu, India
| | - Øydis Ueland
- Fisheries and Aquaculture Research, Nofima - Norwegian Institute of Food, Ås, Norway
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50
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Kombucha: Perceptions and Future Prospects. Foods 2022; 11:foods11131977. [PMID: 35804792 PMCID: PMC9265386 DOI: 10.3390/foods11131977] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Revised: 06/19/2022] [Accepted: 06/29/2022] [Indexed: 11/16/2022] Open
Abstract
Background: Kombucha is an increasingly consumed product classified as a nutraceutical. Legislative efforts about these products remain confusing and without global harmonization. This natural product has been developed to improve or promote physical and mental health. However, it needs regulatory guidelines to control the production and guarantee the product’s efficacy and safety. Aim: The study intends to draw attention to the need for regulatory guidelines and the potential of this product in the market and peoples’ health. Key findings and conclusions: The lack of regulation and the low level of literacy about this product can limit its development, marketing, and impact on health. Thus, it is essential to highlight the potential value of this product and invest in its development and marketing. Likewise, it is important to spread awareness among the population of these products and their impacts on people’s health. Thus, this study focuses on a pertinent theme and alerts to the need for legislation for these products, to draw attention to the inexistent legislative control and the consequent need for regulatory guidelines for better and safer production and consumption.
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