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Foodwork is a political matter, and baking is no exception. Many messages are associated with the symbolic significance of baking, such as idealised notions of white, middle-class domesticity, femininity and visibility. The rise in home-baking during the COVID-19 pandemic resulted in a surge in social media content, which conveys much about the different meanings ascribed to baking. Relatedly, scholarship on 'COVID-19 foodwork, race, gender, class and food justice' highlights that intersecting oppressions are implicated in such matters. Drawing on different lines of research that specify and address structural power relations (e.g. gendered whiteness), I analyse the aesthetics and accompanying attitudes conveyed via Instagram posts about #pandemicbaking and #quarantinebaking. In doing so, I draw and build on critical studies of whiteness and digital food media, and connections between consumerism and COVID-19. This work considers what such online content suggests about the relationship between a 'feminised, white, aestheticised ethos' and digital discourse and depictions regarding food, family, domesticity, work and rest. Consequently, this research ponders over whether the labour and framing involved in documenting #pandemicbaking and #quarantinebaking on Instagram reflects a neoliberal form of entrepreneurial 'freelance feminism', which is animated by the tension between the 'frequently polarized figures of "the feminist" and "the housewife"'. I examine the significance of three key themes related to #pandemicbaking and #quarantinebaking: (1) Gendered domestic labour and digital depictions and discourses of motherhood; (2) productivity, pausing and so-called 'soulfulness'; and (3) domestic minimalism and aesthetics of whiteness. In turn, this article critically reflects on the relationship between mediated constructions of gendered whiteness and baking, while echoing calls for more research that explicitly addresses dynamics between digital whiteness, class, aesthetics, gendered racial capitalism, foodwork, feminism and online content creation. [ABSTRACT FROM AUTHOR]

Over the past few years, there has been tremendous shift in consumption of edible seeds which contain a wide variety of nutrients and bioactive substances; hence contributing significantly in balanced intestinal homeostasis, enhancing short-chain fatty acid synthesis, and stimulating the growth of gut microorganisms. While numerous studies have explored edible seeds over the decades, a detailed and updated review on recent explorations is necessary. Therefore, the present review comprehensively discusses nutritional attributes of few important edible seeds namely flaxseeds, basil seeds, niger seeds, nigella seeds, sesame seeds, chironji seeds and fenugreek seeds. This review also discusses numerous in-vivo and in-vitro studies, delineating the positive effects of dietary fibers, proteins and bioactive compounds present in edible seeds upon re-modulation of probiotics. Moreover, it also explores the applications of edible seeds into development of several value-added bakery products. While these seeds offer immense potential, their chemical composition can pose challenges in the baking sector. Therefore, this review also addresses few recent challenges associated with utilizing seeds in baking applications. Besides many revelations, it is crucial to emphasize that further long-term, well-designed human intervention trials are necessary to fully validate the health-promoting properties of these edible seeds.

In recent years, there has been an increased availability of cannabis products in Europe, despite strict regulations. Numerous manufacturers of niche products promote cannabidiol (CBD) and Cannabis sativa (C. sativa) as ingredients, often in ambiguous ways leading to consumer confusion. The aim of this study was to analyze a diverse range of foods, food supplements, health related products and other consumer products (e.g. vapes) associated with C. sativa /CBD in order to determine whether the declared and promised ingredients are present in the products and how these comply to current legal regulations. We have established a HPLC-UV method to quantify the most important cannabinoids, namely the legally important THC and THCA, and the CBD/CBDA. All of the 35 analyzed products met the legally required limit for THC/THCA. A total of 27 of the samples explicitly listed CBD contents. In 33% of the samples, the analyzed value matched the content given on the label, 26% exceeded the declared CBD content, while 41% contained lower amounts. CBD products with an unclear or not defined CBD content, were mostly below the limit of detection (LoD). Products promising "full spectrum C. sativa extracts" were further screened by GC-MS method to detect additional naturally-occurring cannabinoids, to verify the use of C. sativa plant material/extracts as the source of CBD. No further cannabinoids could be detected in one out of eight products claiming the use of C. sativa extracts. This study shows, that this niche market is still a constantly evolving product sector, depending on the type and origin of the products, there may be significant discrepancies between the marketing and the actual ingredients contained, making the market less transparent for consumers. • An HPLC-UV method was established to quantify THC, THCA, CBD, and CBDA. • C. sativa related products were analyzed and relevant cannabinoids quantified. • Comparison of declared and analyzed CBD contents showed larger discrepancies. • "Full spectrum" products were verified using an additional GC-MS approach. [ABSTRACT FROM AUTHOR]

Food processing generates significant quantities of side streams or by-products, which often pose challenges for waste management and environmental sustainability. Concretely, most of the roughly 1 million tonnes of food losses generated annually in Switzerland in the food processing industry represent side streams. However, these side streams contain valuable components that could be harnessed through valorisation processes, leading to the development of a more efficient circular economy in the food industry. This review paper focuses on the application of side stream valorisation in the food sector. It provides a comprehensive overview of benefits and challenges of side streams in general and a deeper insight for 14 side streams representing different key food categories with the exception of meat products. The selected side streams are either available in high quantities or cause an especially high ecological impact. Further, a guiding protocol is suggested that supports food processors in assessing the key challenges of their side stream products for valorisation. Lastly, the review gives insight into the status of technological advancement in side stream valorisation necessary to promote sustainability and resource efficiency in the food industry, and an overview of commercially available products containing side streams.

Food safety is the basic characteristic of food and the most important one because food has the direct impact on our health. The COVID-19 pandemic influenced the whole food chain and consumer behavior by the restrictions, shutdowns and fear of being infected. This paper presents the results of the survey conducted among 71 enterprises operating in the food industry in Poland in 2022. The representatives were asked to assess the influence of the pandemic on food safety standards and their usefulness during the pandemic. They were also asked about the positive and negative aspects of the pandemic from the perspective of the food industry. It was shown that the pandemic strengthened the need and understanding of the hygienic standards, collaborations with suppliers and employee training. On the other hand, caused the more frequent food quality and safety inspections, shortages of the employees and supplies, and economic losses.

Summary: Herein, an ultra‐high performance liquid chromatography coupled to a diode array detector (UHPLC‐DAD) based quantification method has been developed for the simultaneous determination of 21 bioactive phenolic compounds present abundantly in food products. The developed method was validated in terms of parameters such as linearity, detection and quantification limits, intra‐day and inter‐day precision and recovery showing ideal results. Further, the developed method was applied for the quantitative analysis of phenolics in commercially procured dietary samples such as spices, green tea, black tea and dark chocolate. The major phenolics quantified in dry weight of different samples were epigallocatechin gallate (425.5 mg/10 g), epicatechin gallate (111.9 mg/10 g) in green tea; gallocatechin (286.8 mg/10 g) in dark chocolate; and naringin (93.9 mg/10 g) in star anise etc. Overall, the UHPLC‐DAD‐based method was found to be reliable, simple and specific for the estimation of phenolics in different targeted food samples. [ABSTRACT FROM AUTHOR]

Recent years have seen a growing awareness of the extraordinary responses that can sometimes be elicited in diners by food. One such response is crying, and it was this unusual behaviour that chef Federico Rottigni anecdotally observed in response to one of the dishes on his recently-introduced Ayuhuasca menu. In particular, something about Serendipity, the seventh course on a nine-course tasting menu currently served at the restaurant in Milan makes some diners want to cry. This is the first of three dessert courses, and consists of a small bowl of rice pudding covered with white wafers which are broken onto the dish in front of diners at the point of service. But why do a number of the diners spontaneously break into tears during this course? Several factors that may be contributing to this extraordinary emotional response are outlined. Importantly, rice pudding can be considered a nostalgic comfort food associated with childhood for many people. The dessert is accompanied by a complex multi-element soundscape consisting of a school bell, the voice of a female school teacher talking in Italian; Later in the recording, a spatially discrete voice of an old woman reminiscing in English is also heard; At the same time, a simple, almost hypnotic, ascending and descending musical riff is played repetitively, while a music track with sustained low frequency notes appears to help draw people's attention to their own body (bodily sensations). Together, and possibly synergistically (superadditively), these various multisensory elements, both on and off the plate, contribute to delivering what can be classed as an extraordinary multisensory gestalt dining experience for a number of the guests. The last few years have seen growing interest in the possibility of delivering extraordinary dishes to the guests at some of the world's most innovative restaurants. One such dish, Serendipity, which is served as part of the Ayuhuasca multisensory dining experience currently being offered by Italian chef Federico Rottigni in his Milan restaurant, Sensorium. We summarize the various factors that may have given rise to this extraordinary response to a dish of rice pudding, served as the seventh course on the tasting menu. By analysing the various multisensory factors/influences that may have led diners to want to cry, the hope is that future experience designers may be in a better position to evoke such a response, should they so desire. [ABSTRACT FROM AUTHOR]

Genetically modified (GM) foods are important because of their ability to increase crop yields, resist disease and adverse weather conditions, and improve nutritional quality. However, their use generates controversy because of concerns about food safety, benefits and risks due to their consumption. It is therefore necessary to evaluate the importance of these variables. The current study evaluated the variables that explain consumers' intention to purchase GM food in Panama. It was carried out by prospective, quantitative, non-experimental, and correlational research of 385 consumers. A multivariate technique evaluated the model proposed in the current study. Attitude toward food safety showed a negative effect on perceived risks from GM food and a positive effect on perceived benefits from GM food. Also, Perceived risks from GM food presented a negative and significant effect on Attitudes towards GM food and Perceived benefits from GM food showed a positive and significant effect on Attitudes towards GM food. Finally, Attitudes towards GM food positively affected GM food purchase intention. Firms can use these outcomes to prepare new strategies for communication about their products with GM components. Also, governments can use the information to create education programs for the population about GM foods, benefits and risks. Future studies in other regions are needed.

Moringa stenopetala, an important vegetable tree locally called "Haleko" in Derashe and "Shelagda" in Konso area, is cultivated and managed mainly for its edible leaves and for various other purposes in the southern part of Ethiopia. The study explored Ethnobotanical knowledge of the local communities in Konso and Derashe districts. Data were collected using household survey, focus group discussion and key informant interview. A total of 180 households were interviewed using a semi-structured questionnaire. Focus group discussions were also conducted involving both men and women. The result showed that M. stenopetala (Haleko) is an important component of the daily dish of the study ethnic groups and used for medicinal purposes. Farmers in both ethnic groups propagate M. stenopetala using its seeds and cuttings. The studied ethnic groups plant the species in home gardens and their crop fields. Farmers produce and use succulent leaves for preparation of local dish. They also practice pollarding of M. stenopetala tree at about 2.30 m to avoid bird resting on the trees and damage their crops. The study also recommends further promotion of the species to other areas with similar agroecology, and propagation techniques research to investigate the optimum cutting height, age and season. • The importance of Moringa stenopetala as food and medicine and its contribution during dry periods is an opportunity for promotion and contribute to·communities livelihood. • Ease of propagation of moringa both by seed and cuttings is a good opportunity for promotion. • The study suggests use of cuttings with length of 1 m and 10 cm diameter for further promotion. • Practice pollarding of M. stenopetala tree at about 2.30 m is crucial to avoid birds resting on the trees and damage their crops. [ABSTRACT FROM AUTHOR]

Background: The present study aimed to investigate the type and timing of ultra‐processed foods (UPF) consumption and its association with dietary intake (DI) and physical activity (PA) in women with obesity living in poverty. Methods: A cross‐sectional study was employed. Obesity was defined by at least two criteria (body mass index, waist circumference or % fat mass). Poverty was defined as the three lowest classes of the Brazilian Economic Classification Criterion. PA was measured with triaxial accelerometers and DI was assessed with three 24‐h dietary recalls. Foods were categorised according to the NOVA classification, with UPF classified into five subgroups, as well as the timing of consumption into six meals. Results: In total, 56 adult women were included. Overall energy intake was 1653.21 (503.22) kcal/day. UPF intake was 21.62% (11.94%) kcal/day, being higher at breakfast (4.91% kcal/day), afternoon snack (5.39% kcal/day) and dinner (5.01% kcal/day). Only UPF subgroup 4 (sandwich biscuits, sweets, or treats) showed a positive association with energy intake (β = 54.40 [27.6, 81.10] kcal/day) and a negative association with protein intake (β = −0.31% [−0.48%, −0.14%] kcal/day). UPF consumption in morning (β = −0.41% [−0.79%, −0.02%] kcal/day) and afternoon (β = −0.18% [−0.33%, −0.04%] kcal/day) snacks was associated with lower protein intake. Furthermore, lunchtime UPF consumption was positively associated with walking time (β = 0.16% [0.02%; 0.30%]) and steps/hour (β = 8.72 [1.50; 15.94] steps/h). Conclusions: Women with obesity living in poverty consume more UPF during breakfast, afternoon snack and dinner. Physical activity is positively associated with UPF consumption at lunch. UPF, such as sandwich biscuits, sweets or treats, contribute to increasing energy intake and reducing protein intake. Key points: The distribution of ultra‐processed foods (UPF) consumption throughout the day was evaluated.UPF were more consumed during main meals compared to snacks.Only sandwich biscuits, sweets and treats were associated with increased energy intake and reduced protein intake.Physical activity measured by triaxial accelerometers was associated with UPF consumption at lunch. [ABSTRACT FROM AUTHOR]

Many consumers are caregivers and, as part of caregiving, frequently make food choices for their dependents. This research examines how food choices made for children influence the healthiness of parents' subsequent self-choices. Whereas prior work focuses on choices for the self (others) as based on self-needs (other-needs), the authors theorize when and why self-choices involve consideration of other-needs. Five studies, including a nursery school field study, test the effect of choosing healthy food for a child on the healthiness of parents' self-choices, focusing on the role of anticipating potentially sharing self-choices with one's child. Potential sharing increased parents' likelihood of making an unhealthy subsequent self-choice if they first made a healthy choice for their child. This effect was driven by parents' present-focused parenting concerns about whether one's child would eat and enjoy healthy options chosen for them. This effect was mitigated when parents instead had future-focused parenting concerns. Additionally, this effect was mitigated after making an initial choice for the child that was (1) unhealthy or (2) healthy but relatively liked by the child. This research contributes to understanding how choices for others shape choices for the self and offers important marketing and policy implications. [ABSTRACT FROM AUTHOR]

To identify common themes of the meaning of food among people who identify with a specific religious tradition, particularly focusing on potential applications for nutrition education and professional practice at multiple levels of the Social-Ecological Model. Virtual and in-person focus groups were used to collect qualitative data. A midsized city in eastern Washington State. Nine focus groups (n = 35), each representing a distinct religious congregation. Meaning of food in the context of religion. Qualitative, reflexive thematic analysis using web-based software to organize data. Four key themes were identified that applied to both of the overarching focus group topic areas (general and religious): (1) food fosters connection, (2) food influences health, (3) relationships with food are complicated, and (4) food choices reflect values. Subthemes were specific to topic areas. In religious contexts, the meaning of food was more likely understood at a community level in addition to individual and relational levels of the Social-Ecological Model. Acknowledgment and consideration of the religious identities of patients and clients may provide greater opportunities for community connection, which may have potential implications for community-level nutrition interventions. [ABSTRACT FROM AUTHOR]

This study proposes and evaluates a novel approach utilizing ensemble machine learning techniques for personalized meal services to address a critical gap in understanding AI-powered decision-making within the food delivery and restaurant industry. We draw inspiration from diverse fields, including non-traditional simulation methodologies and open innovation dynamics, to create a framework that leverages the combined strengths of individual algorithms. Three machine learning algorithms – decision trees, logistic regression, and naïve Bayes – are rigorously evaluated for their efficacy in classifying and assigning algorithms within an ensemble model for a new service. A simulated dataset, informed by expert tagging, is the training ground, ensuring practical relevance. We employ the voting probability metric on a held-out test set to provide a robust measure of accuracy in this critical task. Our findings reveal the significant potential of AI-powered personalized meal services. Ensemble models demonstrate high accuracy, showcasing the collaboration of combining individual algorithms. This originality lies in applying ensemble techniques to a business case with far-reaching implications for management and societal well-being. Beyond technical success, we explore this technology’s broader impact. AI-powered food recommendations can enhance accessibility for individuals with dietary needs, promote healthier lifestyles through nutritious meal suggestions, and generate new job opportunities. Acknowledging limitations and future research avenues, we invite further exploration of diverse machine learning algorithms and broader applications across various domains.

Introduction: Bread, a staple food consumed by a large portion of the population worldwide, including Nigeria, has emerged as one of the most popular quick meal options. The excessive intake of potassium bromate and trace metals in bread has been identified as detrimental to human health due to its heightened propensity to induce cancer in human. Objective: The current study assessed the exposure to potassium bromate (KBrO3) and trace metals through bread consumption, as well as the associated risks to dietary habits among Ado Ekiti, Southwest Nigeria residents. Bread varieties commonly consumed in Ado Ekiti were randomly chosen from local bakeries. These bread samples were then analyzed in the laboratory using an Atomic Absorption Spectrophotometer to determine the levels of trace metals, including lead (Pb), manganese (Mn), nickel (Ni), chromium (Cr), zinc (Zn), cadmium (Cd), and cobalt (Co), as well as potassium bromate concentrations. Results: The findings revealed that cobalt (Co) had the highest mean concentration (29.35±3.59 mg.kg−1), whereas lead (Pb) exhibited the lowest mean concentration (0.06±0.02 mg.kg−1). The sequence of trace metal levels was Co > Cd > Zn > Ni > Mn > Cr > Pb. All trace metal concentrations exceeded the standards set by FAO/WHO. Regarding potassium bromate content, it ranged from 0.01 mg.kg−1 to 0.06 mg.kg−1, surpassing the maximum permissible limits of 0.02 mg.kg−1 set by the Food and Drug Administration.Although the chronic hazard quotient among adults and children was low, the hazard ratio ranged from 11 to 9 among adults and from 14 to 9 among children, suggesting the potential for carcinogenic effects with repeated consumption. Based on the hazard ratios, the estimated chances of developing cancer from daily consumption of bread samples were approximately 14 in 1,000,000, 86 in 1,000,000, 71 in 1,000,000, and 40 in 1,000,000, respectively, for the adult population, and about 20 in 1,000,000, 11 in 1,000,000, 90 in 1,000,000, and 56 in 1,000,000 for the children population. Conclusion: The study showed that trace metals Pb, Mn, Ni, Cr, Zn, Cd and Co concentrations were higher than the FAO/WHO permissible limits. The concentration of potassium bromate in all the sorted bread samples exceeded the maximum acceptable limits except one. Though chronic hazard quotient among adults and children was low, the hazard ratio among the adult and children population was high, signifying possible cancer risks when continually consumed. These findings underscore the importance of stringent oversight by Nigerian regulatory authorities over using potassium bromate as an ingredient in bakeries.

Le fonctionnement des établissements pour personnes âgées ou handicapées concernant l'alimentation nutrition est mal connu. Il existe en région Nouvelle-Aquitaine un centre de ressources en nutrition (Cerenut) chargé d'aider les établissements sur ces thématiques. L'étude visait à connaître les principales actions alimentation nutrition pratiquées dans les établissements médicosociaux et de santé de Nouvelle-Aquitaine, leur perception de l'intérêt des divers services proposés par Cerenut et les niveaux d'utilisation de ces services. Un questionnaire sécurisé était adressé par voie électronique à 2625 établissements. Les données déclaratives étaient recueillies en automatique durant une période d'un mois. Le nombre d'établissements répondants était de 172 (6,6 % des établissements contactés). L'utilisation des compléments nutritionnels oraux, la pesée au moins une fois/mois et la présence d'une commission de menus étaient les actions les plus souvent déclarées. L'alimentation nutrition était une préoccupation importante pour le budget des établissements. L'évaluation nutritionnelle des résidents à l'entrée, l'utilisation de temps diététique, la pratique de la nutrition entérale étaient peu fréquentes. Les établissements pour personnes handicapées étaient les plus mal lotis. Les services de Cerenut touchant à la formation des équipes étaient jugés les plus intéressants et les plus utilisés. Plusieurs actions alimentation nutrition fondamentales n'étaient pas réalisées dans les établissements enquêtés, de nature à gêner l'évaluation nutritionnelle des résidents, leur prise en charge et la valorisation de leurs séjours. Cerenut propose des formations et peut fournir aux structures des aides adaptées dans de nombreux cas. The functioning of establishments for elderly or disabled people regarding food and nutrition is poorly understood. In the French Nouvelle-Aquitaine region, there is a Nutrition Resource Center (Cerenut) responsible for helping establishments on these issues. The study aimed to find out the main food and nutrition actions practiced in medico-social and health establishments in Nouvelle-Aquitaine, their perception of the interest of the various services offered by Cerenut and the levels of use of these services. A secure questionnaire was sent electronically to 2625 establishments. Declarative data was collected automatically over a period of one month. The number of responding establishments was 172 (6.6% of establishments contacted). The use of oral nutritional supplements, weighing at least once a month and the presence of a menu committee were the most frequent actions. Nutritional issues were an important concern for establishment budgets. The nutritional assessment of residents upon entry and the use of dietary time remained infrequent, as did the practice of enteral nutrition. Establishments for people with disabilities were the worst off. Cerenut's services relating to team training were considered the most interesting and the most used. Several fundamental food and nutrition actions were not carried out in the establishments surveyed, likely to hamper the nutritional assessment of residents, their care and the enhancement of their stays. Cerenut offers training and can provide structures with appropriate assistance in many cases. [ABSTRACT FROM AUTHOR]

The endogenous opioid neuropeptide Beta-endorphin is produced in the pituitary gland and stored in vesicles, it is an analgesic and relieves pain. The natural compound morphine is widely used as a painkiller and is much more potent than any other first-line and second-line pain management however it is only used in emergencies because it results in addiction, thus sometimes results in drug tolerance. Therefore, a healthy lifestyle and healthy practices like exercises, laughter, and meditation can elevate beta-endorphin release and help in pain management, improving mental and heart health. Natural compounds like curcumin, capsaicin can boost beta-endorphin synthesis in peripheral sites and overcome stress and improve mental health. This paper reflects on the role of exercise in pain management and how regular laughter can enlighten the mood and help the individual overcome depression, anxiety, and stress. This paper also reflects light on the natural substances that can boost beta-endorphin in the body as well as the compounds that prevent the beta-endorphin release, how body fluids can be used to detect the presence of beta-endorphin level, and methods to detect it. The available standard laboratory methods are not very specific for beta-endorphin. The future approach of biosensors for beta-endorphin can improve the sensitivity and selectivity for beta-endorphin. • Role of physical activities in boosting Beta-endorphin. • Natural compounds that can boost Beta-endorphin. • Relation between exercise, laughter with heart health. • Standard laboratory techniques for beta-endorphin detection. • Future advancement for beta-endorphin detection. [ABSTRACT FROM AUTHOR]

Introduction: People are continuously exposed to contamination, which mainly consists of heavy metals (HMs) and organic compounds. Several metals can get into grains, veggies, and bread through various methods. We estimated the health risk of HM exposure from the consumption of bread, veggies, and rice, considering the per capita amounts of these foods in the Iranian food basket, especially in Hoveyzeh and Azadegan Plain. Material and method: The food products analyzed for the assessment of HMs include different veggies, rice, and bread. The health risk assessment was done with the Hazard Quotient and cancer risk formulae. The buying of vegetables, rice, and bread was done in random order during the fall and wintertime seasons. Result: Tarom rice has the maximum reported levels of Cd (0.55 mg/kg), but Pakistani rice has the lowest level (0.18 mg/kg). Radish shows the highest concentrations of As, Pb, Cr, and Ni among vegetation, while Cress shows the lowest level. The study findings showed that Lavash bread had the highest levels of As (1.31 mg/kg), Cd (0.2 mg/kg), and Ni (1.2 mg/kg), whereas it indicated the lowest level of Cr (0.056 mg/kg). While the non-carcinogenic risk of HMs was evaluated between two groups of adults and children, both groups' HI and HQ levels were less than 1. The maximum HQ and HI scores for children were associated with Arsenic (As), specifically 0.0127 and 0.0137 for Tarom rice, respectively. Nevertheless, the highest HQ and HI scores for adults were associated with As, namely 0.0059 and 0.0064 for Tarom rice, respectively. Conclusion: The evaluation of the carcinogenic risk caused by HM exposure in kids and adults showed that both groups' accumulated lifetime CRs and ILCRs were lower than 1*10–6. Hence, the consumption of veggies, rice, and bread within the study's area does not show an association with the occurrence of chronic diseases resulting from hazardous HMs.

Nanochitin is nanoscale chitin in the form of nanocrystals and nanofibers. Its preparation and modification pose certain challenges. The eco-friendly and sustainable preparation technique has gained significant interest. Ongoing innovations in preparation and precise control of its structure and physiochemical properties drive diverse applications in food and sustainable agriculture practices. This review critically examines the methodological differences in the preparation of chitin nanocrystals and nanofibers, emphasizing the resulting structural properties and their implications for functional performance. It delves into the nuances of methodological variations and their impacts on the physicochemical characteristics of nanochitin, exploring how these attributes facilitate specific applications in food and agriculture, including food packaging, emulsion systems, nutritional enhancements, and improvements in agricultural productivity. Chemical, physical, and combined extraction methods can yield chitin nanocrystals and nanofibers of different lengths and shapes. These methods profoundly influence the physicochemical properties of the resultant nanochitin, which, in turn, determines its functionality and scope of application in food and agriculture sectors. This review has also spotlighted the current challenges inherent in these extraction processes, such as scalability, environmental impact, and cost-effectiveness. Looking forward, the potential of nanochitin to revolutionize food and agricultural systems is profound. Innovations may include the development of nanochitin-based vertical farms, its application as a fat substitute, and its utility as biodegradable 3D printing ink for food packaging. These applications harness the unique properties of nanochitin, pushing the frontier of its utilization in sustainable practices. • Remarkable technologies for developing nanochitin are elucidated. • Structural-functional properties and application association induced by nanochitin preparation techniques are illustrated. • Safety and toxicity concerns of nanochitin as a food ingredient are discussed. • Future developments of nanochitin in food and agriculture are proposed. [ABSTRACT FROM AUTHOR]

Fermentation, an ancient production method ingrained in the history of human civilization, has been extensively employed to enhance the biological activity of Chinese herbal medicine (CHM), notably its antioxidant capacity. Higher antioxidant capacity of fermented CHM (FCHM) is evidenced by elevated free radical and reactive oxygen species scavenging capacity, increased expression of antioxidant enzymes, and activated Nrf2 signal pathway, making it widely applicable in the field of food and medicine. In this study, the scientific value of antioxidant properties of fermented herbs in the food and medicine field was explored. We comprehensively reviewed the techniques used in fermenting CHM, the microorganisms involved, and the benefits conferred by fermentation. Next, we delved into the functional and sensory advantages of incorporating FCHM in food, mainly focusing on its antioxidant properties, as well as its therapeutic role in diverse diseases including neuroinflammation, colitis, cardiovascular disease, systemic inflammation, diabetes, and cancer. Finally, we illustrated the application and prospective advancements of fermented herbs in the domain of synthetic biology and nanoparticle technology. This review is of great significance in the development of herbal medicine formulations exhibiting elevated antioxidant activity and in advocating for the integration of FCHM in the realms of the food industry and medicine. • Fermentation promotes the antioxidants levels and antioxidant properties (AXP) of CHMs. • Adding CHMs alter sensory scores and improve the AXP of kombucha, yogurt, and cheese. • FCHMs exert therapeutic effects in various diseases by modulating oxidative stress. • Synthetic biology and nanoparticle technology can further enhance the AXP of FCHMs. [ABSTRACT FROM AUTHOR]

Descriptive sensory analysis, headspace solid-phase microextraction-gas chromatography-mass spectrometry, gas chromatography-flame ionization detector and multivariate statistical analysis were used to elucidate the regional dependence of sauce-flavor baijiu (SFB). Although SFB samples from different regions couldn't be clearly classified by sensory profiles, they could be clearly divided into 5 groups in principal component analysis plot based on quantitative targeted flavoromics analysis. And then, the relationship between sensory attributes and volatile compounds were investigated by network analysis. Twenty regional aroma markers were identified by multivariate statistical analysis to distinguish SFB samples from different regions. Furthermore, the influence of manufacturing operation on SFB in Guizhou region was further analyzed. Thirty-eight potential compounds were significant different in Guizhou SFB samples with different manufacturing operations. This study not only provides a better understanding of regional dependence on SFB flavor, but also further clarifies the inheritance importance of manufacturing operation in traditional SFB production., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 Elsevier Ltd. All rights reserved.)

Enrofloxacin (ENR) is widely used in the prevention and treatment of animal infectious diseases, so it is necessary to strengthen the residue detection of this drug in animal-derived food and water environments. In this work, for the first time, we engineered assembly a split ENR aptamer into the G-quadruplex (G4) region to form a new aptamer (G4-ENRA) that provides a more sensitive signal-reporting function while retaining target-specific recognition ability of the aptamer. This rational design effectively overcomes the issue of difficulty in identification probe development. Under the optimized conditions, a response range of 0.05-20 µM and limit of detection of 26.7 nM were obtained by directly detecting fluorescence signals, displaying a comparative advantage over the previously reported methods. Moreover, this method demonstrated satisfactory performance for the ENR detection in various real food and environmental samples, with the detection recoveries ranging from 95.87 % to 104.36 %, illustrating promising applicability prospects., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Safety and quality aspects of food products have always been critical issues for the food production and processing industries. Since conventional quality measurements are laborious, time-consuming, and expensive, it is vital to develop new, fast, non-invasive, cost-effective, and direct techniques to eliminate those challenges. Recently, non-destructive techniques have been applied in the food sector to improve the quality and safety of foodstuffs. The aim of this review is an effort to list non-destructive techniques (X-ray, computer tomography, ultraviolet-visible spectroscopy, hyperspectral imaging, infrared, Raman, terahertz, nuclear magnetic resonance, magnetic resonance imaging, and ultrasound imaging) based on the electromagnetic spectrum and discuss their principle and application in the food sector. This review provides an in-depth assessment of the different non-destructive techniques used for the quality and safety analysis of foodstuffs. We also discussed comprehensively about advantages, disadvantages, challenges, and opportunities for the application of each technique and recommended some solutions and developments for future trends., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

High-salt content in food waste (FW) affects its resource utilization during biotransformation. In this study, adaptive laboratory evolution (ALE), gene editing, and artificial consortia were performed out to improve the salt-tolerance of Bacillus amyloliquefaciens for producing lipopeptide under FW and seawater. High-salt stress significantly decreased lipopeptide production in the B. amyloliquefaciens HM618 and ALE strains. The total lipopeptide production in the recombinant B. amyloliquefaciens HM-4KSMSO after overexpressing the ion transportor gene ktrA and proline transporter gene opuE and replacing the promoter of gene mrp was 1.34 times higher than that in the strain HM618 in medium containing 30 g/L NaCl. Lipopeptide production under salt-tolerant consortia containing two strains (HM-4KSMSO and Corynebacterium glutamicum) and three-strains (HM-4KSMSO, salt-tolerant C. glutamicum, and Yarrowia lipolytica) was 1.81- and 2.28-fold higher than that under pure culture in a medium containing FW or both FW and seawater, respectively. These findings provide a new strategy for using high-salt FW and seawater to produce value-added chemicals., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

The sharp increase in food waste poses a serious threat to food security and environmental sustainability. However, most existing studies have investigated the determinants of food waste behaviors in a separate behavioral process without considering the potential impacts of different factors in an integrated process. To narrow this gap, a comprehensive action determination model (CADM), which integrates network embeddedness and incentive measures, was constructed to explore the impact of various determinants in different processes on food waste behaviors, using data collected from 913 residents in eastern China via an online survey. The empirical results showed that environmental concern was the largest positive factor in predicting personal norms (β = 0.80, p < 0.001), followed by network embeddedness. With the habitual process considered, residents with ingrained waste habits were more likely to waste food (β = 0.38, p < 0.001). Moreover, the normative process alleviates behavioral decisions via intentions to reduce food waste. This study confirmed the differences in the situational process and suggested that menu tips increase food waste behaviors, while incentive measures reinforce the influence of intentions on behavior. We therefore address the insufficient ingredients on the effects of different processes on behavior and provide a new perspective for formulating behavioral intervention policies., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)