Search

Objective: This study focused on the development of a new‐to‐world ingredient harnessing the natural potential of fresh Jasminum grandiflorum flowers to self‐ferment by its phytobiome revealing flower content. Analytical investigations were conducted to highlight specific phytocompounds generated during the natural fermentation of flowers in comparison to a conventional extraction. The synergy with another extraction technology maximized the generation of biocompounds for an interesting efficacy. Methods: Jasmine extract was elaborated by combining two patented technologies: the phytofermentology™, inspired by plant–microorganisms interaction and designed to develop ingredients obtained by natural fermentation of the vegetal using its own phytobiota; and the PSR™ technology allowing the extraction of bioactive phytocompounds such as small RNAs from plants. Results: Analytical investigations of Jasmine extract highlighted uniqueness and richness of the phytocompound profiles, such as organics acids and phenolic compounds, markers of fermentation only obtained after phytofermentology in comparison to conventional extraction. Jasmine extract has the particularity to contain jasmintides, flower small peptides belonging to the family of cysteine‐rich peptides (CRPs). Antioxidant and global anti‐ageing properties were investigated in cell‐free assays demonstrating interesting results: about 20% scavenging of free radicals from 0.5% of Jasmine extract and protection from DNA damage of 26% in comparison to a stressed control. Conclusion: Phytofermentology™ technology combined with PSR™ technology, meant to be respectful of the environment, allowed to development of biofunctionals very close to nature with a unique analytical signature as Jasmine extract, using the potential of fresh flowers phytobiota to self‐ferment. The efficacy of the ingredient on global antioxidation and anti‐ageing via hyaluronidase/tyrosinase inhibitions was highlighted by cell‐free evaluation assays. Further and complementary studies should be conducted to confirm the bioefficacy of this ingredient with in vitro / ex vivo assays. [ABSTRACT FROM AUTHOR]

Functional dietary fiber ingredient (FDFI) functionality can depend on the fibers' chemistry, composition, size, botanical origin, and microstructure. However, such claims have never been generalized for a broad range of fibers in one study before. To support these claims, 23 FDFI were characterized based on 11 physicochemical, physical, and compositional property measurements: Water‐ and oil‐holding capacity (WHC and OHC), water absorption and solubility indices (WAI and WSI), flour‐swelling potential (FSP), particle size distribution (D10, D50, and D90 values), and soluble, insoluble, and total dietary fiber content. Multivariate statistical techniques were employed to partition fiber ingredients into functional categories based on these quantitative data, and scanning electron microscopy was used to examine the microstructure of the FDFI. Strong correlations (p < 0.05) were found among many of the physicochemical properties measured, and five categories based on quantitative physicochemical functionality, size, and fiber composition were ultimately found. Distinct patterns emerged between these quantitative partitions and the latent microstructure features and botanical origins of the FDFI. These results can be combined into one intuitive summary of FDFI functionality based on the described quantitative and qualitative observations. Such summaries are useful for ingredient suppliers or product developers with limited resources to infer the general functionality, structure, and food applications utility of their materials based on a subset of the information provided here. Practical Application: The quantitative and qualitative relationships among a range of commercially available functional dietary fiber ingredients are documented. Industry may utilize this information to predict the general functionality of their ingredients based on a subset of the information provided here by assuming that the same relative relationships will exist. This can save time during the ingredient screening process, either for product developers looking to optimize a formulation or for ingredient suppliers doing new ingredient applications testing. [ABSTRACT FROM AUTHOR]

The Expert Panel for Cosmetic Ingredient Safety (Panel) first published a safety assessment of Sodium Dehydroacetate and Dehydroacetic Acid in 1985. The Panel previously concluded that Sodium Dehydroacetate and Dehydroacetic Acid are safe as used in the present practices of use and concentration, as stated in that report. Upon re-review in 2003, the Panel reaffirmed the original conclusion, as published in 2006. The Panel reviewed updated frequency and concentration of use data again in 2023, in addition to any newly available, relevant safety data. Considering this information, as well as the information provided in the original safety assessment and the prior re-review document, the Panel reaffirmed the 1985 conclusion. [ABSTRACT FROM AUTHOR]

Animal proteins from meat and its stuffs have recently been one of main concerns in the drive for sustainable food production. This viewpoint suggests that there are exciting prospects to reformulate meat products that are produced more sustainably and may also have health benefits by substituting high-protein nonmeat ingredients for some of the meat. Considering these pre-existing conditions, this review critically reviews recent data on extenders from several sources, including pulses, plant-based components, plant byproducts, and unconventional sources. We used the related keywords from Scopus-database without limiting the publishing date. With an emphasis on how these findings may impact the sustainability of meat products, it sees them as a great chance to enhance the functional quality and technological profile of meat. Therefore, to promote sustainability, meat alternatives such as plant-based meat equivalents are being made available. To boost consumer acceptability of these goods, further initiatives should also be developed to enhance the functioning of these innovative food items and increase public knowledge of plant-based meat analogues. [ABSTRACT FROM AUTHOR]

Radix Scutellariae (RS) refers to the root of Scutellaria baicalensis Georgi (SBG) plant. This plant belongs to family Lamiaceae. There are many common names of RS such as huang chin, huang lien, huang qin, huangqin, and wogon. SBG plant is spreading throughout many Asian countries such as China, Japan, North and South Korea, Mongolia and Russia. The aim of this review is to focus on the ingredients, medicinal uses, pharmacological activity, toxicology, adverse effects, precautions, and dosage of RS. RS contains baicalein, baicalin, wogonin, wogonoside, and oroxylin A ingredients. RS is used in the treatment of fever, nausea and vomiting, acute dysentery, jaundice, coughs, carbuncles and sores, and threatened abortion. RS is applied in the treatment of allergies, arteriosclerosis, diarrhea, dermatitis, and hypertension. Pharmacology activity of RS includes experimental pharmacology and clinical pharmacology. Experimental pharmacology contains hepatoprotective, anti-inflammatory, antioxidant, antimicrobial, anti-tumor, antiviral, central nervous system, enzyme inhibition, immunological, platelet aggregation inhibition, and smooth muscle activities. Injection of water extract of RS (12–15 g/kg, intragastrically) to dogs without any toxic effects and the oral intake of 4–5 g/kg of this extract to dogs three times/day for 8 weeks did not induce any toxic effects. There are no carcinogenesis, mutagenesis, and impairment of fertility, pregnancy, teratogenic effects or any other effects of RS. RS possesses many pharmacological activities and it is used to treat many diseases and without any toxic effect to any organs.

In response to the growing demand for healthier food options, food industries are setting high expectations for their products. Integrating consumer opinions in innovating bakery products with new dietary ingredients is vital for the success of bakery businesses. This study aimed to assess the eating habits and preferences of 180 customers of baked goods selected through systematic sampling. Data were analyzed using the Chi-square test of independence and descriptive analyses. Bread consumption frequency was significantly correlated with age, education and family size. Urban consumers preferred cookies, "Difo Dabo" ("Abesha Dabo"), cake and white bread. When purchasing baked goods, consumers prioritized quantity, taste, price, size and nutritional value. Females, the young, those with education beyond secondary level and larger family sizes prioritized price, while the young, higher-income individuals and those with higher education gave more preference to nutritional value. A higher preference for nutritious and organic ingredients was observed among younger, higher-income and more educated customers. They also held a positive perception of the health effects of nutrients in baked foods. The study’s findings provide insights for bakery businesses, guiding innovation through the incorporation of dietary supplements.

The use of additives in gluten-free bread for characteristics improvement has led to a wide range of formulations. Moreover, the choice of additives seems arbitrary and hinders standardization of products. This review evaluates additives combination strategies to enhance the volume of gluten-free breads, based on data from 42 published papers. The literature was sourced from databases such as Google Scholar, Scopus, ScienceDirect, and Researchgate using “gluten-free bread”, “improvement”, and “additives” as keywords. Information on the additives used, main ingredient, other ingredient composition, increase in bread volume, and other ingredient contributions to the formulation was collected. The main ingredients used in gluten-free bread development were plotted on a bar graph. The contribution of other ingredients in the formulation and the percentage increase in bread volume were also calculated. The formulations strategies are typically structured as a major ingredient (usually a carbohydrate source) + additive + other ingredients. The major ingredient, often a starch or starch-rich matrix, forms the basic structure of the bread. Additives such as proteins, enzymes, fibers, and hydrocolloids are generally used with other ingredients such as fat sources, sweetener, protein, and fiber. The findings provide the overall strategy behind the increase of the volume of gluten-free breads.

Rheumatoid arthritis is a chronic immunological disease leading to the progressive bone and joint destruction. Angiogenesis, accompanied by synovial hyperplasia and inflammation underlies joint destruction. Delaying or even blocking synovial angiogenesis has emerged as an important target of RA treatment. Natural medicines has a long history of treating RA, and numerous reports have suggested that natural medicines have a strong inhibitory activity on synovial angiogenesis, thereby improving the progression of RA. Natural medicines could regulate the following signaling pathways: HIF/VEGF/ANG, PI3K/Akt pathway, MAPKs pathway, NF-κB pathway, PPARγ pathway, JAK2/STAT3 pathway, etc., thereby inhibiting angiogenesis. Tripterygium wilfordii Hook. f. (TwHF), sinomenine, and total glucoside of Paeonia lactiflora Pall. Are currently the most representative of all natural products worthy of development and utilization. In this paper, the main factors affecting angiogenesis were discussed and different types of natural medicines that inhibit angiogenesis were systematically summarized. Their specific anti-angiogenesis mechanisms are also reviewed which aiming to provide new perspective and options for the management of RA by targeting angiogenesis. [ABSTRACT FROM AUTHOR]

The impact of nitrogen (N) and boron (B) foliar applications on Solanum melongena growth, yield, and phytochemicals was studied. The impact of foliar applications using N levels (0, 0.25%, 0.5%, and 1%) and B levels (0, 0.1%, 0.25%, and 0.5%) following a randomized block design with three replications was studied. With the increase in N level, the yield characters increased. Foliar application of N shows the maximum height of plant (112.5 cm), number of leaves (186.0), leaf area (46.20), number of branches (7.67), number of blossom flowers/plant (21.25), number of fruits/plant (11.42), fruit length (10.97 cm), fruit width (7.39 cm), fruit volume (305.7), fruit weight (12.67 g), fruit yield (12.78), protein (10.9%), total carbohydrates (27.5%), and crude fiber (7.21%) while decreasing minimum days at 50% appearance of flowers (48.0). In the case of B application, the maximum height of the plant (112.0 cm), number of leaves (187.6), leaf area (47.82), number of branches (7.67), number of blossom flowers/plant (22.08), number of fruits/plant (11.33), fruit length (10.95 cm), fruit width (7.35 cm), fruit volume (298.0), fruit weight (206.1 g), fruit yield (12.13), protein (9.31%), carbohydrates (30.2%), TSS (4.20), crude fiber (7.34%), DPPH (4.68 mg/mL), Chl a (1.39), Chl b (0.53), TPC (60.78), DAO activity (81.43), and PAO activity (39.10) were observed, while decreasing minimum days at 50% appearance of flowers (48.33). Application of N at 0.5% and B at 0.25% increased the growth, yield parameters, and phytochemical contents of S. melongena. The impact of different nitrogen and boron foliar applications on eggplant growth, phytochemicals, and quality attributes is significantly improved. [ABSTRACT FROM AUTHOR]

Copyright of Detergent & Cosmetics is the property of Detergent & Cosmetics Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Food Labeling is a critical communication mechanism to support consumers in making informed choices during purchase and to secure good health. The food safety standard authorities around the globe are working very hard to make food labeling world-class and user-friendly. In the present study, scientometric analysis is performed on the publication data extracted from the Web of Science (ClarivateTM) database on food labeling. The publications are analyzed by the years, keywords, prolific authors and evolution of the research field is traced. The analysis of publication data in the realm of food labeling shows that the food labeling research got attention of researchers during the first decade of 21st century as many new laws and regulations were formed in US and Europe during this time. It is observed that the researchers of developed countries are publishing majorly on different aspects of food labeling followed by developing countries. [ABSTRACT FROM AUTHOR]

E-liquids contain combinations of chemicals, with many enhancing the sensory attractiveness of the product. Studies are needed to understand and characterize e-liquid ingredients, particularly flavorings, to inform future research and regulations of these products. We identified common flavor ingredients in a convenience sample of commercial e-liquids using gas chromatography–mass spectrometry. E-liquid flavors were categorized by flavor descriptors provided on the product packaging. A Flavor Ingredient Wheel was developed to link e-liquid flavor ingredients with flavor categories. An analysis of 109 samples identified 48 flavor ingredients. Consistency between the labeled flavor and ingredients used to produce such flavor was found. Our novel Flavor Ingredient Wheel organizes e-liquids by flavor and ingredients, enabling efficient analysis of the link between ingredients and their flavor profiles and allowing for quick assessment of an e-liquid ingredient's flavor profile. Investigating ingredient profiles and identifying and classifying commonly used chemicals in e-liquids may assist with future studies and improve the ability to regulate these products. [ABSTRACT FROM AUTHOR]

Aflatoxins are one of the major factors that affect the quality and safety of feeds. They can be transferred into livestock through contaminated feed and then onto humans via animal sources of food such as milk, meat, and eggs. The objective of this study was to detect and quantify the level of aflatoxins (B1, B2, G1, G2, and total aflatoxin) in dairy feeds, poultry (layer and broiler) feeds, and feed ingredients produced in Addis Ababa. A total of 42 feeds and feed ingredients consisting of dairy feeds (n = 5), poultry broiler feeds (n = 6), layer feeds (n = 6), and feed ingredients (n = 25) were collected from feed factories in the city and analyzed in fresh weigh basis. The aflatoxins were analyzed using high-performance liquid chromatography after clean-up with immunoaffinity columns. Aflatoxin B1 levels in feeds ranged from 51.66 to 370.51 µg/kg in dairy cattle feed, from 1.45 to 139.51 µg/kg in poultry layer feed, and from 16.49 to 148.86 µg/kg in broiler feed. Aflatoxin B1 levels in maize ranged from 2.64 to 46.74 µg/kg and in Niger seed cake from 110.93 to 438.86 µg/kg. Aflatoxin B1 levels in wheat bran, wheat middling, and soybean were below 5 µg/kg. 100% of dairy feeds, 67% of poultry layer, 67% of broiler feeds, and 24% of ingredients contained aflatoxin in levels higher than the maximum tolerable limit set by the US Food and Drug Administration and Ethiopian Standard Agency. This shows the need for strong regulatory monitoring and better feed management practices to prevent consumers of animal-source foods from significant health impacts associated with aflatoxins. [ABSTRACT FROM AUTHOR]

Background: The traditional Chinese medicine prescription Ping-Wei-San decoction (PWS) has been used historically in East Asian countries. This study aimed to investigate the ingredients of the decoction and explore its potential role in the adjuvant treatment of pulmonary malignancies. Objectives: The primary objective was to analyze the ingredients of PWS and understand its potential in the treatment of pulmonary malignancy. Methods: Medical records of 143 394 patients using PWS over a decade were collected from the Affiliated Hospital of Qingdao University. UPLC-QE-Orbitrap-MS detected 13 chemical components, including 12 known components. Lung adenocarcinoma data were obtained from the TCGA-LUAD dataset, and differential genes were screened using R studio. The EVENN website and the STRING database were used to identify drug action and disease targets. Setting: The study was conducted at the Affiliated Hospital of Qingdao University. Participants: The study included 3147 patients with "pulmonary malignancies." Intervention: PWS was used as an adjuvant treatment. Results: Network analysis revealed 10 core targets (CCNA2, CHEK1, TOP2A, CDK1, CCNB1, CCNB2, AURKA, AURKB, KIF11, and MELK) for the treatment of lung adenocarcinoma and associated pathways. Conclusion: PWS may offer multifunctional efficacy in the treatment of pulmonary malignancies based on constituent analysis. Further research and clinical trials are needed to explore its potential. [ABSTRACT FROM AUTHOR]

Background: Epidemiology supports a link between ultra-processed foods (UPFs) and health, mediated mainly through the clustering of foods with suboptimal nutrient profiles within UPFs. However, successful NOVA categorization requires access to a food's ingredient list, which we hypothesized can impact both UPF identification and the link between processing and composition. Methods: Foods (n = 4851) in the HelTH branded food composition database were classified as NOVA1-4, with or without using the ingredient lists (generic and branded approach, respectively), to identify differences in NOVA classification (chi-square test) and the estimated average nutritional composition of each NOVA group (Kruskal–Willis U test). Results: Using the ingredients list increased UPF identification by 30%. More than 30% of foods commonly assumed to be minimally processed (NOVA1-plain dairy, frozen vegetables, etc.) were reclassified as UPFs when using ingredient lists. These reclassified foods, however, had nutritional compositions comparable to NOVA1 foods and better than UPFs for energy, fat, sugars, and sodium (p < 0.001). In fact, UPFs did not show a uniform nutritional composition covering foods from Nutri-Score A (~10%) to Nutri-Score E (~20%). Conclusions: The assumption that all UPFs have the same unfavorable nutritional composition is challenged when NOVA is applied using the appropriate branded food composition database. [ABSTRACT FROM AUTHOR]

The relevance of the study lies in the need to improve the technology of semi-smoked sausages using spicy and aromatic plant ingredients, which would allow producing sausages with an extended shelf life and will help to expand the range. In order to avoid premature spoilage of sausage products or increase their consumption time, it is advisable to use a variety of food additives and antioxidants during production, with a positive effect on lipid hydrolysis and inhibition of oxidative changes in lipids. The purpose of the study was to investigate the chemical composition and freshness changes of semi-smoked sausages made using spicy and aromatic plants - thyme and caraway seeds - during storage. The following research methods were used in the study: organoleptic evaluation was carried out by appearance, cut appearance, consistency, aroma and taste; physicochemical - moisture content - by drying samples in a drying cabinet to a constant mass at a temperature of 103 ± 2°C; fat content - by Soxhlet extraction; protein content - by Kjeldahl method; determination of table salt content - by titration of a chlorine ion in a water extract from the product with silver nitrate. When determining organoleptic parameters, it was found that the samples have rather high organoleptic properties characteristic of semi-smoked sausage according to the manufacturing technology using thyme and caraway seeds. The chemical composition study found that the moisture content of the semi-smoked sausages was 54.1-59.3%, and the protein content was 19.6-20.4%, which meets the requirements of the standard for high-grade semi-smoked sausages. In the course of research, the influence of spices on the course of product spoilage and the preservation of quality indicators in the developed sausage samples was investigated. During storage, the amount of peroxides in the sausage samples was constantly increasing, which indicates the course of oxidative processes that lead to the generation of peroxides. The practical significance of the study was to improve the organoleptic properties and expand the range of semi-smoked sausages through the use of spices. [ABSTRACT FROM AUTHOR]

This study aims to obtain and describe the moral value of the oral tradition of Horse Stone folklore based on Pierce's semiotics in classifying objects based on the classification of symbols, icons, and indices. Pierce's use of semiotics is related to the uses possessed by folklore itself. All types of folklore, whether oral folklore, partly oral folklore or non-oral folklore, have uses or functions that are very important for human life. This makes folklore in life can describe the way a person involves himself in the midst of community life. The method used qualitative method with a semiotic approach, because the results of data that have been generated and collected on the Horse Stone folklore will be described in the form of written data. Finally, the results of data processing are used as a proposal for literature teaching materials in high school based on the Independent Curriculum in the form of modules. Learning folklore or folklore has a very important role in efforts to preserve noble values and local cultural wisdom. In education, folklore can be used as a learning medium and can be used as learning material for students. The use of folklore as an educational medium can be utilized in various disciplines, which of course the selection of folklore used must be right with the subject matter to be delivered. The use of folklore as an educational medium also acts as one step in preserving existing local culture. Therefore, getting used to delivering lessons through teaching materials is an effort to preserve folklore as part of culture, both protection, utilization and development of folklore in the future.

Diabetes mellitus is a metabolic disorder characterized by the presence of chronic hyperglycaemia accompanied by greater or lesser impairment in the metabolism of carbohydrates, lipids and proteins, including defects in either insulin secretion or response. The function of pancreatic cells gradually declines before the onset of clinical hyperglycemia. Its prevalence is increasing everywhere, especially in the developing countries due to the consumption of unknown glycemic index (GI) foods. Thus, the present study aimed to determine the GI of some local meals from Chad. In this purpose, ten meals were investigated and 60 non-diabetic volunteers were recruited in the present study. The proximate composition and the GI of these meals were determined. Results showed that 5 main ingredients (Hibiscus esculentus, Ipomea batata, Hibiscus sabdariffa, Corchorus oletorius and seeds of Parkia biglobosa) differentiate the meals. Soluble sugars and total carbohydrates levels showed a significant (p

Previous studies have revealed the microbial quality of Awaze paste. However, limited reports describe the effect of individual spices on Awaze paste quality. A mixture design approach was used to determine the appropriate proportions, with 15 experimental points for independent variables including RP (60–90 %), GA (10–30 %), RO (5–20 %), and GI (5–10 %). The techno-functional properties, particle size, antioxidant activity (DDPH radical assay), proximate composition, iron (Fe), zinc (Zn) content, viscosity, hardness, and microbiological quality of Awaze paste were assessed. The prepared Awaze paste showed a range of characteristics, with antioxidant activity (DDPH radical assay) ranging from 11.86 % to 62.5 %, crude protein content from 6.18 % to 16.22 %, crude fat from 5.7 % to 12.6 %, crude fiber from 16.86 % to 29.06 %, total ash content from 6.32 % to 9.94 %, total carbohydrate from 41.79 % to 60.61 %, energy from 264.3 to 329.2 k cal. , iron (Fe) content from 35.59 to 108.82 mg/100g, zinc (Zn) content from 1.72 to 26.93 mg/100g, viscosity from 65.5 to 125.5 cps, hardness from 8.48 to 55.09 g, yeast and mold count from 0.83 to 2.04 log cfu/g, and total bacterial count from 1.53 to 2.61 log cfu/g. Significant differences (p

Abstract Background Aflatoxin is a toxic cancerous fungal secondary metabolite produced by Aspergillus species. Consumption of aflatoxin-contaminated cereals and their products can cause several health-related effects including acute and chronic aflatoxicosis. This study aims to evaluate the total aflatoxin content in “Cheka” and its major ingredients using the Immuno-Affinity Column Clean-up technique by sensitive HPLC (High-Performance Liquid Chromatography) with fluorescence detection. Methods This study followed a completely randomized experimental design to evaluate the level of aflatoxin in traditionally brewed “Cheka” and its major ingredients (maize) by HPLC from November 2019 to June 2020. Traditionally brewed 6 “Cheka” beverages and 6 maize seed samples were collected randomly from Konso and transported to Bless Agri Food Laboratory in Addis Ababa for laboratory evaluation of aflatoxin in samples. The data were analyzed by SPSS version 25. Results In the present study aflatoxin contamination was detected in all maize and “Cheka” samples. A mean total aflatoxin level of 6.78 ± 8.28 μg/kg and 10.76 ± 4.50 μg/kg were observed in maize and “Cheka” samples respectively. The maize taken from above-ground storage (“Gotera”) and underground storage (pitfall) showed a mean total aflatoxin level of 10.23 ± 10.12 μg/kg and 3.35 ± 5.79 μg/kg respectively. The samples taken from “Cheka” prepared from maize of above-ground storage (“Gotera”) and underground storage (pitfall) showed a mean total aflatoxin level of 11.34 ± 3.06 μg/kg and 10.19 ± 6.35 μg/kg respectively. Aflatoxin G family was not detected in both maize and “Cheka” samples while aflatoxin B1 and B2 contributed to the total aflatoxin level. AFB1 predominantly contributed to the contamination of all samples. Although there was no significant difference while comparing between mean total aflatoxin of any other sample types, a significant difference was observed for the AFB1 mean level of pitfall maize and their respective “Cheka” samples (P = 0.033). Conclusion The mean level of AFB1 in pitfall maize differs from a respective “Cheka” sample. As most of the samples evaluated for aflatoxin contamination showed levels above healthy cut-off points of aflatoxin set by different authorities like the European Union, CODEX, and Ethiopian Standards Agency, there must be a protracted interventional approach to reduce aflatoxin contamination in maize and its products in the region.

With the rapid advancements in sequencing technology, an increasing number of genome sequences for medicinal plants have become available. In 2021, TCMPG was introduced as a comprehensive database dedicated to traditional Chinese medicine (TCM) plant genomes, capturing significant attention within the scientific community. To offer invaluable resources to researchers, this database received an upgrade to its latest version, named TCMPG 2.0, accessible at http://cbcb.cdutcm.edu.cn/TCMPG2/. TCMPG 2.0 surpasses its predecessor by adding 114 medicinal plants, 129 genomes, and 159 related herbs. Recognizing the critical role of ingredients in assessing the pharmacological effects of Chinese medicines, TCMPG 2.0 has also amassed data on 13,868 herbal ingredients. Additionally, four practical analytical tools, including Heatmap, Primer3, PlantiSMASH, and CRISPRCasFinder, have been integrated into the toolbox. These valuable enhancements significantly enhance the database's utility for researchers in the field.

Summary: The number of vegetarians and vegans has been growing worldwide, increasing the food choices available to this public in the market. One way to recognise these products is the presence of a certification label, which guarantees, or should guarantee, the absence of animal ingredients. Despite the growing demand and supply of certified vegan foods, there is no overview on the nutritional composition of these products in Brazil. Thus, a survey was conducted to evaluate the labels of ninety‐five certified vegan products from the groups: breads, cookies and crackers, meat substitutes and dairy substitutes. Carbohydrates were the most present macronutrient in all food groups, except for plant‐based beverages. Protein was highest in meat substitutes, while saturated fat was highest in cheese and cookies/crackers substitutes. Sodium was found in higher amounts in the meat substitutes, reaching a maximum value of 510.64 mg/100 g. Breads and cookies/crackers presented twenty and sixteen different types of flours, respectively. Refined wheat flour was the most present (48%) in bread, and refined rice flour (96%) in cookies/crackers. None of the cookies/crackers contained wheat flour. In meat substitutes, the main protein sources were soy, lentil, and chickpea, with a wide variety of spices and natural ingredients (n = 49). Most of the plant‐based beverages (60%) had no added sugar, however, all of the yogurt substitutes contained sugar or sweetener. Additives were present in 92% of breads, 100% of cookies/crackers, 33% of meat substitutes, and 70% of dairy substitutes. Eighty‐one percent of the products were classified as ultra‐processed. As conclusion, there is a great variety of ingredients used in the products, emphasising the need to read and understand the label when choosing a food. Furthermore, the results indicate the commercialisation of more 'natural' products, given the variety of fresh and dried foods among the ingredients. However, there should be caution in the consumption of certified foods due to the high percentage of ultra‐processed products, with elevated presence of additives and high sodium content. In addition, they should not be used as simple substitutes for conventional foods, due to their nutritional composition. [ABSTRACT FROM AUTHOR]

The aim of research was to verify variability of selected parameters of hygienic quality of chickpea spreads in relation to the used ingredients and storage conditions. Four basic groups of chickpea spreads (A, B, C, D) contained the same ingredients (boiled chickpea, salt, garlic). The decisive factor for assessing their hygienic quality was the addition of two different vegetable oils and lemon juice. The chickpea spreads were analyzed fresh, then after 24 and 48 hours of storage at a temperature of 4 and 8 °C. Using the plate dilution method was detected the presence of the total viable count (TVC), coliform bacteria, Bacillus cereus, microscopic filamentous fungi (MMF) and yeast. The following parameters were determined within the physic-chemical analyses: pH, water activity and salt content. The data were processed to the analysis of variance (ANOVA) in the general linear models (GLM), Scheffe's test and Pearson correlation coefficients (rxy). The presence of MFF and yeast in samples of chickpea spreads was minimal. A higher amount of yeast was detected in the spread with sunflower oil (B - on average of 4.9.10² CFU/g). The least amounts of coliform bacteria were found in the group of chickpea spreads with olive oil (<4.10¹ CFU/g). The presence of the bacterium B. cereus was not proven (<1.10¹ CFU/g). On the contrary, in chickpea spreads there was a higher representation of TVC (from 3.08 to 4.52 log CFU/g). High water activity (0.95 to 0.99) together with pH range (6.16 to 6.45), chickpea spreads are an ideal medium for the growth of various microorganisms. The average values of NaCl in fresh chickpea spreads were from 0.624 g/100 g (D) to 0.783 g/100 g (B). Most correlations between individual indicators in chickpea spreads were not statistically significant (P>0.05). A statistically highly significant difference between the two variables - pH and aw (P<0.01) was detected in sample A8b. The results showed that the chickpea spread with olive oil and lemon juice had the best properties in terms of safety. However, spreads represent an ideal environment for the growth of various microorganisms. [ABSTRACT FROM AUTHOR]

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Spectroscopy and chromatography methods have become the most preferred techniques for detecting ingredients in e-liquid analysis. Both methods are widely used for separating and quantifying volatile compounds in a sample, providing individual chemical information in complex mixtures. This paper aims to review the detection and quantification of nicotine and other chemical ingredients in e-liquid used in e-cigarettes. E-cigarettes use the evaporationcondensation principle of aerosolization to produce an inhaled vapor containing nicotine, excipients, and flavoring agents. This review covers sample preparation, identification, and quantification of nicotine and other ingredients using chromatography and spectroscopy analysis. The spectroscopy methods are useful for quickly identifying and quantifying volatile compounds, including propylene glycol (PG), vegetable glycol (VG), and nicotine, while spectroscopic methods, particularly the Attenuated Total Reflectance-Fourier Transform Infrared Spectroscopy (ATR-FTIR) method, have lower analytical performance compared to chromatography methods in detecting nicotine and other chemical ingredients. Based on the review, chromatographic methods are the primary option for analyzing nicotine in all e-liquid samples, offering a better alternative for a future study with the presence of multiple detectors. [ABSTRACT FROM AUTHOR]

This editorial titled "Nutrition and management of animals we keep as companions, volume II" discusses various topics related to the nutrition and management of pets. It emphasizes the need for a holistic approach to address the conflict between global warming and food consumption, considering sustainable agricultural practices, efficient supply chains, reduced food waste, and changes in consumption patterns. The editorial also explores the use of plant-based ingredients in pet food, strategies to minimize the risk of pathogens in raw diets, the effects of different diets on epigenetics and otitis in dogs, the potential risks and benefits of homemade diets, and the association between grain-free diets and dilated cardiomyopathy. Additionally, it discusses the use of functional ingredients in therapeutic diets for diabetic animals. The article also presents various research studies related to pet nutrition, focusing on food processing, vitamins, fatty acids, nitrogenous compounds, diet digestibility, and dietary salt content. The studies highlight the importance of proper food processing, supplementation, and nutrient adjustment to ensure optimal nutrition for pets. This article provides valuable insights for researchers and pet owners interested in understanding and improving pet nutrition. [Extracted from the article]

Copyright of Naturaleza y Sociedad. Desafíos Medioambientales is the property of Universidad de los Andes and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The synthetic dyes used in textile industry cause severe health and environmental problems. Since production of these colors includes a noteworthy quantity of energy, water, and poisonous chemicals. Therefore, natural dyes from waste provide a significant source of study for the extraction of pigments. To use these natural dyes to its full extent, researchers used mordants to change the hue of the same natural dye and to get a range of shades from same source. Nonetheless, these mordants are toxic in nature. Therefore, to address this issue, in the present study, sustainable and environment friendly natural ingredients are studied to change the hue of the natural cutch dye. The results revealed that these natural ingredients can successfully developed new shades from the same natural dye without any negative effect on the fastness properties of the dyed cotton fabric. [ABSTRACT FROM AUTHOR]

The objective of this study was to assess and compare the characteristics of Yu-Shiang Shredded Pork made with different ingredients by using physicochemical measurements and intelligent sensory analysis. The study revealed that there were 18 varied amino acids present, with the taste active values (TAVs) of Leu, Glu, Asp, Asn, and Ala all higher than 1.0. Intelligent sensory analysis showed that the samples lacking lettuce and fungus had similar aromas and flavors, while those lacking shredded pork and pickled chillies had distinct aromas and flavors. Moreover, VOCs (volatile organic compounds) were detected in five types of Yu-Shiang Shredded Pork, with 43, 42, 53, 36, and 50 identified in GC-MS (gas chromatography-mass spectrometry), respectively. Olefins (20.62 %–30.93 %) were the most abundant. GC-IMS (gas chromatography-ion mobility spectrometry) detected 68 volatiles flavor compounds, with esters having a significantly higher relative content than other compounds, indicating their significant role in the flavor formation process of Yu-Shiang Shredded Pork. Furthermore, the Orthogonal Partial Least Squares-discriminant analysis (OPLS-DA) model analysis identified 19 marker compounds that could differentiate the five types of Yu-Shiang Shredded Pork. These fundamental results lay the groundwork for future research on the connection between ingredients and the flavor characteristics of Yu-Shiang Shredded Pork.

Sous-vide cooking is a growing trend among retailers and consumers. Foodborne pathogens may survive the cooking if nonvalidated parameters are used or if pathogens have enhanced thermal resistance. Pathogen inactivation from sous-vide cooking was determined when introduced directly to beef products or via contaminated spices, and with or without a finishing step. Beef products (ground beef, tenderized, and nontenderized steaks) were inoculated with pathogens (Salmonella Montevideo and Escherichia coli O157:NM) in three ways: 1) directly onto the meat 2) ground black pepper incorporated into the recipe 3) ground pepper equilibrated at 30% RH (4 d) prior to incorporation. Beef samples were vacuum-packaged and submerged in a 62.5°C water bath for 120 min. Samples were sampled at 5, 10, 20, and 120 min (recommended from a partner quality study), and a duplicate was grilled to a specific internal temperature (74°C for ground beef, 57°C for steaks) and sampled. Sous-vide cooking reduced pathogen populations by >5 log CFU/g after most treatment times, but less than grilled counterparts (ca. 1–2 log CFU/g difference; p 4 log CFU/g after most 20-min treatments, but 120-min sous-vide treatments or grilling would be needed for >5-log reductions. Contaminated pepper led to less consistent reductions during the cooking process, yet 2-h sous-vide still achieved a 5-log reduction. Sous-vide cooking instructions must be validated as more products and recipes are marketed.

Abstract Background Dietary factors have been extensively studied as potential triggers of inflammatory bowel disease in humans. Scant literature exists regarding diet as a pre‐illness risk factor in dogs with chronic enteropathy (CE). Hypothesis To evaluate possible pre‐illness dietary risk factors in dogs with CE. Animals Ninety‐five client‐owned dogs; 48 with CE (25 presumptive and 23 confirmed) and 47 without a history of signs of gastrointestinal disease. Methods Retrospective case‐control questionnaire‐based study at a veterinary referral teaching hospital in the United Kingdom. Diet history was obtained relating to the onset of initial presenting signs for all dogs. The main diet consumed underwent ingredient analysis and caloric distribution calculation using a guaranteed analysis convertor software. Length of time the main diet was fed and adherence to the World Small Animal Veterinary Association Global Nutrition Committee guidelines was also recorded. Results The frequency of the main diet containing no carbohydrate was greater for controls (5/47 dogs, 11%) vs the combined presumptive and confirmed CE dogs (0/48 dogs, 0%; P = .05). Fewer dogs with confirmed CE were fed a main diet containing red meat as the primary protein source (2/23 dogs, 9%) vs controls (15/47 dogs, 32%; P = .03). A main diet moisture percentage of ≤14% as fed was significantly associated with confirmed CE in logistic regression analysis (OR 5.71 [95% CI: 1.18‐27.69]; P = .03). Conclusions and Clinical Importance The presence of dietary carbohydrate, protein source, and dietary moisture content, or factors related to moisture content such as preservatives, might play a role as potential pre‐illness dietary risk factors in dogs with CE.

Security is an essential component of any establishment’s growth, and without it, there is little progress. This explains why successive Nigerian governments have tried various approaches to restoring the country’s security. The threat to national security is multifaceted, ranging from the Islamic extremist group Boko Haram to Niger Delta extremist activities, rampant kidnappings in the Southeast, robberies, ritual killings and Herders/ farmers clashes across the country. However, the government’s efforts to restore peace in the country have not yielded significant results at various times. This study investigates the effectiveness of human security options in Nigeria as a means of achieving peace. The theoretical framework used in this study is the theory of frustration and aggression and the Marxist theory of structural conflict. And the methodology for the study is qualitative and used secondary sources. However, unemployment, corruption, injustice, poverty, and leadership failure are the major causes of insecurity in Nigeria. However, the burden of the aforementioned challenges necessitates solutions.

Dairy and other food industries use whey in the production of various food products. The analysis of the composition of the ingredients used shows that dry demineralized whey is widely used for the production of specialized food products, which is explained by its high organoleptic characteristics, guaranteed quality and safety indicators. The paper considers the possibility of using dry demineralized whey when creating dry drinks for baby food. The results of organoleptic and physico-chemical studies prove the feasibility of using dry juices and plant extracts when creating the composition and formulations of specialized products. The technology of these drinks involves the stage of dry mixing of the components used. It should be noted that poor-quality mixing of micro- and macrocomponents that are heterogeneous in structure and dry matter is the cause of a decrease in the quality of the finished product. To assess the effectiveness of mixing, studies of the ingredients used in the formulation were carried out in terms of indicators: mass fraction of moisture and particle size. Mixing efficiency was evaluated by determining the key component (vitamin C) in the sample and the duration of mixing. Mixing was considered effective if the vitamin C content in each of the five samples was 12.2–14.9 mg. The results of studies of the mixing process show that the effectiveness depends on the set of prescription ingredients and the dispersion of each of them. The results obtained are applicable for the tested conditions of the experiment: a fixed frequency of rotation of the mixer container, the accepted scheme for loading ingredients, the completeness of the useful volume of the container, recipe variation.

This study aims to develop an Excel programming model to formulate feed for Nile tilapia (Oreochromis niloticus), mainly for small- and medium-sized fish feed manufacturers. The model allows users to formulate the least costly balanced diet of Nile tilapia species, giving them the ability to choose a specific ingredient in the formulation according to the realities of the local environment: space-temporary availability of ingredients, prices and nutritional quality. Computer programming of a database of 25 locally available feed components was carried out using the Excel Solver Add-in and Excel IF mathematical functions to incorporate/delete specific ingredients in real time in accordance with user objectives. The theoretical characteristics of the least-cost balanced diets performed were within the margin of the nutrients requirement of the target fish size with protein levels of 35 per cent (fry diet: $1.07/kg), 32 per cent (fingerlings diet: $0.48/kg), 29 per cent (growth diet: $0.43/kg) and 27.12 per cent (final diet: $0.39/kg). The digestible energy of these diets was between 3016.5 ± 93.8 kcal. In addition, the model shows that an increase in soya meal prices by 75 per cent led the local feed industry to rely on imported fish meals, as the number included reached 52.28 per cent. However, the cost of the diet margin did not vary significantly. Nevertheless, it would be important to test the balanced diet developed with the model before production and scaling. [ABSTRACT FROM AUTHOR]

Despite the increasing market share of commercial complementary foods, their nutritional characteristics and those associated with the price of products are still unknown in Japan. We compared the nutritional characteristics of commercially available complementary foods of different price levels in Japan. Data were obtained from the websites of Japanese brands of infant and young children's food. Nutrient profiles (unit/100 g), ingredients and food additives were compared between low- and high-priced products by product type. Sixty-three dry meals, 425 soft meals, 187 snacks and sweets, and 60 drinks were analysed. One-fifth of meals and snacks exceeded the CODEX-defined limit (200 mg Na/100 g). Most products lacked content information on nutrients non-mandated to be indicated. High-priced soft meals contained more protein (2·5 v. 1·9 g/100 g) and less Na (0·18 v. 0·46 g/100 g), less frequently used ≥ 1 added sugar (23 % v. 82 %), and less frequently used food additives than low-priced products; however, they had a lower variety of ingredients. The prevalence of products containing ≥ 1 added sugar was higher in low-priced snacks and sweets (91 % v. 77 %) but lower in drinks (48 % v. 84 %) than in their high-priced counterparts. High Na content is a concern among commercial complementary foods in Japan. Nonetheless, the relationship between the price and nutritional profile of these foods differs by product type. High-priced soft meals might be more favourable regarding nutrient content but not the variety of ingredients than low-priced counterparts. These findings elucidate the nutritional characteristics of commercial complementary foods in Japan. [ABSTRACT FROM AUTHOR]

Background: Dietary factors have been extensively studied as potential triggers of inflammatory bowel disease in humans. Scant literature exists regarding diet as a pre‐illness risk factor in dogs with chronic enteropathy (CE). Hypothesis: To evaluate possible pre‐illness dietary risk factors in dogs with CE. Animals: Ninety‐five client‐owned dogs; 48 with CE (25 presumptive and 23 confirmed) and 47 without a history of signs of gastrointestinal disease. Methods: Retrospective case‐control questionnaire‐based study at a veterinary referral teaching hospital in the United Kingdom. Diet history was obtained relating to the onset of initial presenting signs for all dogs. The main diet consumed underwent ingredient analysis and caloric distribution calculation using a guaranteed analysis convertor software. Length of time the main diet was fed and adherence to the World Small Animal Veterinary Association Global Nutrition Committee guidelines was also recorded. Results: The frequency of the main diet containing no carbohydrate was greater for controls (5/47 dogs, 11%) vs the combined presumptive and confirmed CE dogs (0/48 dogs, 0%; P =.05). Fewer dogs with confirmed CE were fed a main diet containing red meat as the primary protein source (2/23 dogs, 9%) vs controls (15/47 dogs, 32%; P =.03). A main diet moisture percentage of ≤14% as fed was significantly associated with confirmed CE in logistic regression analysis (OR 5.71 [95% CI: 1.18‐27.69]; P =.03). Conclusions and Clinical Importance: The presence of dietary carbohydrate, protein source, and dietary moisture content, or factors related to moisture content such as preservatives, might play a role as potential pre‐illness dietary risk factors in dogs with CE. [ABSTRACT FROM AUTHOR]

Food additives are ingredients added to food and beverages in order to modify physical, chemical, biological or sensory characteristics, contributing to the development of products that are safer and more convenient and attractive. Although they are widely used by food industries, little is known about the distribution of the food additives currently employed in products marketed in Brazil. Therefore, this study aimed to use labelling information of commercial food and beverages in order to identify the substances currently used by the Brazilian industry. For this, 3300 labels of 426 food items described in the Personal Food Consumption module of the Household Budget Survey (POF 2017/2018) of the Brazilian Institute of Geography and Statistics (IBGE) were searched on websites of supermarket chains and food companies as well as by visits to commercial establishments. According to the ingredient lists of the evaluated samples, 186 distinct food additives were identified. The average number of declared substances per product was between 4 and 5, with most of the labels indicating the presence of 2 or 3 additives. Considering the identified substances, 93 had an Acceptable Daily Intake (ADI) not specified or not limited and 89 were additives with a numerical ADI. Citric acid and lecithin were the most frequent substances with ADI not specified or not limited while potassium sorbate and pentasodium triphosphate were the most frequent food additives with numerical ADI. The most frequent combinations found in the evaluated samples were of potassium sorbate and citric acid, and also sodium nitrite, sodium erythorbate, and sodium diphosphate. This study demonstrates the distribution of food additives in products marketed in Brazil, allowing the creation of a comprehensive and unprecedented database, which will contribute to the evaluation of usage trends and future exposure studies for health risk assessment. [ABSTRACT FROM AUTHOR]

The purpose of the research in this article is to develop the technology of a fermented milk product enriched with a plant additive containing carotene. The direction of research is based on the use of logical, statistical analytical research and technological methodological principles. The novelty of the research idea lies in the fact that it is recommended to ensure the consumption of enriched functional food ingredients - protein, essential fats, dietary fiber, vitamins and microelements necessary for life. The development of technology for a fermented milk product with the addition of pumpkin puree, which is rich in beta-carotene, represents an innovative approach to creating a functional food product. Using pumpkin puree as a supplement creates a product high in beta-carotene, which is a powerful antioxidant and has a positive effect on human health. In addition, the addition of pumpkin puree gives the product a pleasant taste and aroma, which makes it more attractive to consumers. It's also worth noting that using pumpkin puree as a supplement is an environmentally friendly solution, as it makes use of waste from pumpkin production that might otherwise be discarded. Thus, the development of technology for a fermented milk product with the addition of pumpkin puree represents a new and promising approach to creating functional food products with high consumer properties. [ABSTRACT FROM AUTHOR]

Background: Epidemiology supports a link between ultra-processed foods (UPFs) and health, mediated mainly through the clustering of foods with suboptimal nutrient profiles within UPFs. However, successful NOVA categorization requires access to a food’s ingredient list, which we hypothesized can impact both UPF identification and the link between processing and composition. Methods: Foods (n = 4851) in the HelTH branded food composition database were classified as NOVA1-4, with or without using the ingredient lists (generic and branded approach, respectively), to identify differences in NOVA classification (chi-square test) and the estimated average nutritional composition of each NOVA group (Kruskal–Willis U test). Results: Using the ingredients list increased UPF identification by 30%. More than 30% of foods commonly assumed to be minimally processed (NOVA1-plain dairy, frozen vegetables, etc.) were reclassified as UPFs when using ingredient lists. These reclassified foods, however, had nutritional compositions comparable to NOVA1 foods and better than UPFs for energy, fat, sugars, and sodium (p < 0.001). In fact, UPFs did not show a uniform nutritional composition covering foods from Nutri-Score A (~10%) to Nutri-Score E (~20%). Conclusions: The assumption that all UPFs have the same unfavorable nutritional composition is challenged when NOVA is applied using the appropriate branded food composition database.

Abstract Legume crops are widely grown worldwide and a primary source of proteins across many least developed countries. These food crops are inherently produced in environmentally sustainable manner and are also an economical source of plant‐based proteins versus animal‐based proteins. The nutrient composition of legumes is very rich, that is, high content of protein, fiber, and bioactive compounds and relatively lower carbohydrates than cereal crops. Although food legumes are a staple in more than 70 countries mostly in Asian, African, and South American regions, the per capita consumption in the Western countries continues to be low in spite of legumes' demonstrated health benefits. However, emerging consumer trends and preferences toward heathy foods, animal protein alternatives, and environmental concerns can enhance the consumption of legume‐based foods. The functional attributes of legume ingredients (e.g., thickening, water‐holding index, gelation, emulsification, and foaming capacity) make legumes suitable for replacing proteins from other sources. The development and marketing of legume‐based ingredients for use in various value‐added food applications have been increasing. The value‐added use of pulse protein isolates and concentrates is expanding fast with substantial use as meat extenders/replacers and meat analogs, milk substitutes, and gluten‐free applications. To increase the utilization of legumes, including legume‐based foods, it is important to focus on research and development efforts that promote “easy‐to‐cook”/prepare foods for consumers, who often avoid legumes due to long cooking times. Addressing this aspect of convenience is particularly critical in developed countries due to the busy lifestyles of consumers and potentially increase legume consumption.

Functional food allows to individualize the characteristics and necessities of each person. Over the past few decades, the demand for products that have a positive impact on human health has exploded worldwide. The market for functional foods in developed countries is estimated at USD 300 billion, which makes this sector attractive for investment. Accordingly, the production of functional foods and ingredients needs to be regulated at the state level. There is no harmonization in the definitions of functional foods and their classification at both the global and state levels. Despite the fact that the concept and terminology of functional food and the means of achieving it is well-established, the term “functional food” is often absent in the legislative acts of countries that actively produce functional foods, and the term “health-related food” is used instead. As a rule, health-related foods are subject to quality and safety requirements that are identical to those of conventional food products. Exceptions are regulations that establish rules for labeling FFPs and statements regarding their physiological effects or the content of a particular ingredient that may affect physiological aspects. In Europe and the USA, much attention is paid to the safety of “health-related food” and the novel food products. European Food Safety Authority and the US Food and Drug Administration require sponsors to submit information on the composition of multiple batches of a product to support safety evaluations for novel foods and Generally Recognized as Safe (GRAS) ingredients. In Ukraine, the legal status of the terms “functional food product” and dietary supplement was regulated by Law of Ukraine 771 “On Basic Principles and Requirements for Food Safety and Quality”, but in the version of this law dated 16.01.2020, this term was excluded, the term “dietary supplement” was edited and the term “novel food product or ingredient” was included, which is related to the process of harmonization of Ukrainian and European legislation in the food sector. In 2020, the Ministry of Health of Ukraine approved Order No. 1145 “On Approval of the Requirements for Nutrition Claims and Health Claims for Food Products”, which regulates the following concepts: claims and conditions for their use; health claims allowed to be used in food labeling and advertising, except for claims about reducing the risk of diseases and claims related to the development and health of children; claims about reducing the risk of diseases and claims related to the development and health of children. Unfortunately, Ukrainian regulations do not contain claims and conditions for the use of claims about pro- and prebiotics that have GRAS status worldwide. Particular attention should be paid to the possibility of using postbiotics as functional food ingredients with immunological activity.

Kitchen waste (KW) production has risen considerably due to the increasing affluence of populations and a booming catering sector. If not properly disposed, KW can bring serious issues for the environment. Composting is widely used as an efficient method for the resource utilization of KW. In the present paper, the effects of different ratios of ingredients (corn straw: garden waste = 4:1, based on the dry mass) on maturity and humification during KW composting were investigated. The results showed that the nitrogen retention capacity of the treatments with a ratio of ingredients to KW of 1:2.5 and 1:5.0 was higher than that of other treatments. Additionally, it was found that the number of ingredients had an effect on the germination index (GI) during composting, and the final GI values of the four treatments were in the following order: 1:7.5 > 1:5.0 > 1:10.0 > 1:2.5. Nuclear magnetic resonance (NMR) showed that the organic matter (OM) content of each treatment increased after composting, and the maturity of the 1:2.5 and 1:5.0 treatments was higher than the other two treatments. Redundancy analysis (RDA) showed that the maturity and humification were correlated with moisture content, pH and NO3−-N during composting. This study concludes that the treatment with an ingredients to KW ratio of 1:5.0 was much more useful for KW composting, which is of importance to guide the disposal of KW. [ABSTRACT FROM AUTHOR]

The prevalence of food allergies varies by country, as does each country's food allergen labeling. While labeling laws may vary by country, most follow the Codex Alimentarius. Even developing countries have some degree of labeling guidelines for food allergies, but it is highly developed countries that tend to implement stricter labeling regulations to protect their citizens and tourists. Different organizations, both domestic and international, such as Food Allergy Research and Education (FARE), work to advance food allergen labeling laws around the globe. Eating out and traveling can be anxiety-provoking for people with food allergies, especially when traveling to international destinations. Furthermore, experiences that young children, teenagers, and parents have with food allergies can have psychosocial and social impacts. To evaluate food allergen labeling laws across the globe, official legal documents outlining the laws pertaining to foods and allergen food labeling were reviewed for each respective country or region. These were organized according to continent, then region or country. The majority of countries require that major food groups be listed on food labels, including milk, egg, soy, wheat, peanuts, treenuts, fish, and shellfish. There are individual variations across regions depending on staples in respective diets. With increasing rates of food allergies worldwide, legislative action is needed to ensure that people living with food allergies can more safely purchase and consume foods. Until then, the work of avoiding accidental ingestions and anaphylaxis remains primarily with the individual, who must educate themselves on labeling laws and implement other protective measures. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Cheese production produces a large amount of organic wastewater, and untreated discharge is extremely harmful to the environment, which also wastes many resources. Based on introducing the main components of cheese whey wastewater, this paper reviews the treatment methods and resource utilization of cheese whey wastewater at home and abroad that have been used in recent years. The paramount manners of whey wastewater treatment and use are the membrane recovery technology of the main components of the cheese whey wastewater, the treatment technology of cheese whey wastewater, and the physical, chemical, and biological conversion of whey wastewater into biofuels (hydrogen, methane, and ethanol), electrical energy, and chemical commodities (lactic acid, propionic acid, and biopolymers). In view of the above research status, the prospect of the implementation of cheese whey wastewater treatment method is prospected, which aims to integrate different recycling routes more reasonably to determine the best treatment method for cheese whey wastewater.

Vegetarian and vegan diets are increasingly being adopted in Spain, a trend mainly driven by ethical concerns for animal welfare and the environment. This has resulted in a growing market for plant-based substitutes of meat products. However, available data on the nutritional value of such meat analogues in Mediterranean countries are still limited. In this study, the labelling information of four categories of plant-based meat analogues (n = 100) and the corresponding conventional meat products (n = 48) available on the Spanish market was surveyed and compared. The nutrient content of plant-based meat analogues varied significantly, due to the wide range of ingredients used in their formulation. Some of these products were found to have a low protein content, which in others was enhanced by the addition of cereals and legumes. Compared to the meat products, the plant-based analogues contained lower levels of total fat as well as saturated fat, which ranged from 30% of total fat in burgers to less than 15% in meatballs, sausages, and nuggets; in contrast, they contained higher amounts of fiber and complex carbohydrates. Overall, the meat analogues cannot be considered as nutritionally equivalent substitutes to conventional meat products due to a high variability of protein content and other nutrients. [ABSTRACT FROM AUTHOR]

The yak is a special species that inhabits the Qinghai-Tibet Plateau and its surrounding areas. Its unique habitat gives yak milk certain distinct characteristics compared to regular cow milk. Yak milk not only has a high nutritional value but also holds potential benefits for human health. In recent years, there has been increasing research attention on yak milk. Studies have found that the bioactive components in yak milk have various functional properties, including antioxidant, anticancer, antibacterial, blood pressure-lowering, anti-fatigue, and constipation-relieving effects. However, more evidence is needed to confirm these functions in the human body. Therefore, by reviewing the current research status on the nutrition and functionality of yak milk, we aim to reveal its enormous potential as a source of nutritional and functional substances. This article primarily analyzed the nutritional composition of yak milk and the functional effects of its bioactive components, categorically elucidated the mechanisms behind its functional activities, and provided a brief introduction to related yak milk products. Our objective is to deepen people's understanding of yak milk and provide some references for its further development and utilization. [ABSTRACT FROM AUTHOR]

Functional food allows to individualize the characteristics and necessities of each person. Over the past few decades, the demand for products that have a positive impact on human health has exploded worldwide. The market for functional foods in developed countries is estimated at USD 300 billion, which makes this sector attractive for investment. Accordingly, the production of functional foods and ingredients needs to be regulated at the state level. There is no harmonization in the definitions of functional foods and their classification at both the global and state levels. Despite the fact that the concept and terminology of functional food and the means of achieving it is well-established, the term “functional food” is often absent in the legislative acts of countries that actively produce functional foods, and the term “health-related food” is used instead. As a rule, health-related foods are subject to quality and safety requirements that are identical to those of conventional food products. Exceptions are regulations that establish rules for labeling FFPs and statements regarding their physiological effects or the content of a particular ingredient that may affect physiological aspects. In Europe and the USA, much attention is paid to the safety of “healthrelated food” and the novel food products. European Food Safety Authority and the US Food and Drug Administration require sponsors to submit information on the composition of multiple batches of a product to support safety evaluations for novel foods and Generally Recognized as Safe (GRAS) ingredients. In Ukraine, the legal status of the terms “functional food product” and dietary supplement was regulated by Law of Ukraine 771 “On Basic Principles and Requirements for Food Safety and Quality”, but in the version of this law dated 16.01.2020, this term was excluded, the term “dietary supplement” was edited and the term “novel food product or ingredient” was included, which is related to the process of harmonization of Ukrainian and European legislation in the food sector. In 2020, the Ministry of Health of Ukraine approved Order No. 1145 “On Approval of the Requirements for Nutrition Claims and Health Claims for Food Products”, which regulates the following concepts: claims and conditions for their use; health claims allowed to be used in food labeling and advertising, except for claims about reducing the risk of diseases and claims related to the development and health of children; claims about reducing the risk of diseases and claims related to the development and health of children. Unfortunately, Ukrainian regulations do not contain claims and conditions for the use of claims about pro- and prebiotics that have GRAS status worldwide. Particular attention should be paid to the possibility of using postbiotics as functional food ingredients with immunological activity. [ABSTRACT FROM AUTHOR]