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The rise in fisheries production worldwide has caused a remarkable increase in associated anthropogenic waste. This poses significant concerns due to adverse environmental impacts and economic losses. Owing to its renewability, high abundance, and potential as a rich source of many nutrients and bioactive compounds, strategies have been developed to convert fish waste into different value-added products. Conventional and improved methods have been used for the extraction of biomolecules from fish waste. The extracted fish waste-derived value-added products such as enzymes, peptides, fish oil, etc. have been used to fortify different food products. This review aims to provide an overview of the nature and composition of fish waste, strategies for extracting biomolecules from fish waste, and the potential application of fish waste as a source of calcium and other nutrients in food fortification and animal feed has been discussed. In context to fishery waste mitigation, valorization, and circular bioeconomy approach are gaining momentum, aiming to eliminate waste while producing high-quality value-added food and feed products from fishery discards. [ABSTRACT FROM AUTHOR]

Bouillon is a widely consumed condiment in many West African countries, including Nigeria. Although Nigeria has mandatory fortification standards for multiple food vehicles, bouillon fortification could help address remaining gaps in micronutrient intake. Using household food consumption data, we used the nutrient density method to model the additional contribution of bouillon fortified with vitamin A (40–250 µg/g bouillon), folic acid (20–120 µg/g), vitamin B12 (0.2–2 µg/g), iron (0.6–5 mg/g), and zinc (0.6–5 mg/g) for meeting micronutrient requirements of women of reproductive age (WRA) and children aged 6–59 months. Accounting for existing fortification programs, our results showed that, except for iron, the prevalence of inadequacy was substantially higher among WRA and children living in poorer and rural households. Given the ubiquity of bouillon consumption, bouillon fortification has the potential to virtually eliminate vitamin A, folate, and vitamin B12 inadequacy, reduce the prevalence of zinc inadequacy by over 20 percentage points, and improve equity in the micronutrient adequacy of diets across socioeconomic strata and urban and rural residence. Our results also suggested that designing a bouillon fortification program would require careful planning to balance reductions in inadequacy with the risk of high intakes. This evidence provides important input into decisions around bouillon fortification in Nigeria. [ABSTRACT FROM AUTHOR]

Balanced energy protein (BEP) supplementation in pregnancy is recommended in the context of undernutrition for the reduction of small‐for‐gestational age neonates and stillbirths. To inform an effectiveness trial, we evaluated the acceptability of a packaged, ready‐to‐eat fortified BEP product among women of reproductive age and their health care providers (HCPs) in rural Bangladesh and explored the feasibility of adhering to daily supplementation. We implemented a formative study using focus groups discussions with women (n = 29) and HCPs (n = 17) to introduce the product and investigate components of acceptability. A "trials of improved practice" activity was conducted in subset of women (n = 16) to evaluate adherence to BEP over a 2‐week period, followed by focus group discussions to identify challenges with adherence and strategies employed. Contributors to BEP acceptability included the product's sensory attributes, such as taste, smell and texture; the attractive packaging and informative labelling; and the perceived benefits of use. Participants also identified household and community level factors influencing the adoption of BEP, such as trust in the provider, cultural beliefs on supplement use in pregnancy, and family member tasting and approval. Over the 2‐week period, women consumed over 80% of the supplements provided to them and identified strategies for adherence, including visual aids and reminders from family members or providers. HCPs recommended targeted communication messages for mothers‐in‐law to foster a supportive home environment. Findings informed changes to the BEP product to improve acceptability and shaped the content of communication messages to optimise adherence in a forthcoming effectiveness trial. Key messages: The balanced energy protein (BEP) product introduced in this formative study was well accepted by women of reproductive age and their health care providers (HCPs), especially with regards to the overall taste, product packaging and labelling, and perceived benefits. Acceptability may be influenced by cultural beliefs around nutritional supplement use during pregnancy, and factors such as family members' approval of the product, and trust in the provider of BEP supplements.Women who consumed the product over 2 weeks had high daily adherence and identified strategies such as reminders from family members and/or providers and visual aids in the home to enhance regular use. HCPs recommended communication messages that encouraged buy in from husbands and mothers‐in‐law.Findings from this study informed changes to the BEP product format to improve acceptability and shaped the content of communication messages to encourage adherence in a forthcoming effectiveness trial. [ABSTRACT FROM AUTHOR]

Balanced energy protein supplementation (BEP) is recommended for contexts of high maternal undernutrition by the World Health Organization. Despite recent improvements in undernutrition, Bangladesh remains a context where BEP could help accelerate progress towards nutrition goals. In preparation for an effective trial testing a fortified BEP, a qualitative study was undertaken to better understand sociocultural factors influencing dietary behaviours in pregnancy. Married women of reproductive age (n = 23), their husbands (n = 6) and mothers‐in‐law (n = 6) were interviewed, and focus group discussions were conducted with women (n = 4). Women had a clear understanding of which nutritious foods are important to consume during pregnancy, including green leafy vegetables, dairy and other animal‐source foods. Many explained affordability as a barrier to consuming those foods with the desired frequency. Women acquired information about diet and nutrition in pregnancy from community health workers as well as other women in the community. Most preferred to seek information from their own networks before formal health care providers. Women and husbands generally had positive views about micronutrient supplements, although some mothers‐in‐law were more hesitant. Some food taboos relating to the consumption of certain foods like duck and pigeon meat persist, mainly stemming from concerns for the unborn child. Opportunities exist to build on existing perceptions of healthy diets, potentially framing food or nutrient supplements as a beneficial 'add‐on' to promote a healthy pregnancy. There is a scope to strengthen nutrition counselling, especially for the family members, to dispel myths and misconceptions and promote dietary and other support for pregnant women. Key messages: Women in this part of rural Bangladesh understood which foods were beneficial for health and nutrition during pregnancy and the importance of increasing food intake during pregnancy.Women and husbands were more likely to view nutrition supplements as beneficial during pregnancy; some mothers‐in‐law expressed reservations about supplements.In the context of a planned effectiveness trial of balanced‐energy and protein supplementation, nutrition education should reinforce existing concepts of the importance of healthy diets during pregnancy and build on them to promote the use of nutritious supplements to meet nutrient needs in pregnancy.Financial constraints limit access to nutritious food and micronutrient supplements in pregnancy despite widespread beliefs about their value. [ABSTRACT FROM AUTHOR]

Gamma-aminobutyric acid (GABA) is a naturally occurring potential bioactive compound present in plants, microorganisms, animals, and humans. Especially, as a main inhibitory neurotransmitter in the central nervous system, GABA possesses a broad spectrum of promising bioactivities. Thus, functional foods enriched with GABA have been widely sought after by consumers. However, the GABA levels in natural foods are usually low, which cannot meet people's demand for health effects. With the increasing public awareness on the food securities and naturally occurring processes, using enrichment technologies to elevate the GABA contents in foods instead of exogenous addition can enhance the acceptability of health-conscious consumers. Herein, this review provides a comprehensive insight on the dietary sources, enrichment technologies, processing effects of GABA, and its applications in food industry. Furthermore, the various health benefits of GABA-enriched foods, mainly including neuroprotection, anti-insomnia, anti-depression, anti-hypertensive, anti-diabetes, and anti-inflammatory are also summarized. The main challenges for future research on GABA are related to exploring high GABA producing strains, enhancing the stability of GABA during storage, and developing emerging enrichment technologies without affecting food quality and other active ingredients. A better understanding of GABA may introduce new windows for its application in developing functional foods. [ABSTRACT FROM AUTHOR]

This study developed, validated, and tested a simple method for tocopherol analysis on five different food matrices (sunflower oil, mackerel fillets, almonds, spinach, and avocado pulp). Tocopherol extraction from foods was carried out by the Folch method and with n-hexane, and the identification and quantification of tocopherol isoforms (α, β, γ, and δ) was performed using normal-phase liquid chromatography with ultraviolet–visible detection (NP-HPLC–UV–Vis). The normal-phase column fully separated the four tocopherol isoforms in less than ten minutes. Linearity was shown to be excellent for the four isoforms in the assayed range (10–375 ppm, R2 > 0.99). Furthermore, the limits of detection (LOD) and quantification (LOQ) ranged from 0.32 to 0.63 ppm, and from 1.08 to 2.11 ppm, respectively. The intra-day and inter-day precision were assessed at different concentrations (10, 100, and 250 ppm) for each tocopherol isoform and they were within the range of acceptable values. Recovery rates were above 80% in most cases for all of the assayed food matrices, regardless of the extraction method (Folch solvents or n-hexane). α-Tocopherol was the main isoform found in all tested foods, and sunflower oil was the sample with the highest content, followed by almond, avocado pulp, mackerel fillet, and spinach. This method provides a convenient alternative for obtaining a complete profile of the four tocopherol isoforms in a variety of food matrices and for tracking the potential degradation kinetics of fortified foods during their processing and storage. [ABSTRACT FROM AUTHOR]

There has long been a fundamental divide in the study of cooperation: researchers focus either on cooperation within species, including but not limited to sociality, or else on cooperation between species, commonly termed mutualism. Here, we explore the ecologically and evolutionarily significant ways in which within- and between-species cooperation interact. We highlight two primary cross-linkages. First, cooperation of one type can change the context in which cooperation of the other type functions, and thus potentially its outcome. We delineate three possibilities: (i) within-species cooperation modulates benefits for a heterospecific partner; (ii) between-species cooperation affects the dynamics of within-species cooperation; and (iii) both processes take place interactively. The second type of cross-linkage emerges when resources or services that cooperation makes available are obtainable either from members of the same species or from different species. This brings cooperation at the two levels into direct interaction, to some extent obscuring the distinction between them. We expand on these intersections between within- and between-species cooperation in a diversity of taxa and interaction types. These interactions have the potential to weave together social networks and trophic dynamics, contributing to the structure and functioning of ecological communities in ways that are just beginning to be explored. This article is part of the theme issue 'Connected interactions: enriching food web research by spatial and social interactions'. [ABSTRACT FROM AUTHOR]

Rapid urbanization is a major cause of habitat and biodiversity loss and human–animal conflict. While urbanization is inevitable, we need to develop a good understanding of the urban ecosystem and the urban-adapted species, in order to ensure sustainable cities for our future. Scavengers play a major role in urban ecosystems, and often, urban adaptation involves a shift towards scavenging behaviour in wild animals. We experimented at different sites in the state of West Bengal, India, to identify the scavenging guild within urban habitats, in response to human-provided food. Our study found a total of 17 different vertebrate species across 15 sites, over 498 sessions of observations. We carried out network analysis to understand the dynamics of the system and found that the free-ranging dog and common myna were key species within the scavenging networks. This study revealed the complexity of scavenging networks within human-dominated habitats. This article is part of the theme issue 'Connected interactions: enriching food web research by spatial and social interactions'. [ABSTRACT FROM AUTHOR]

Deciding where to forage must not only account for variations in habitat quality but also where others might forage. Recent studies have suggested that when individuals remember recent foraging outcomes, negative frequency-dependent learning can allow them to avoid resources exploited by others (indirect competition). This process can drive the emergence of consistent differences in resource use (resource partitioning) at the population level. However, indirect cues of competition can be difficult for individuals to sense. Here, we propose that information pooling through collective decision-making—i.e. collective intelligence—can allow populations of group-living animals to more effectively partition resources relative to populations of solitary animals. We test this hypothesis by simulating (i) individuals preferring to forage where they were recently successful and (ii) cohesive groups that choose one resource using a majority rule. While solitary animals can partially avoid indirect competition through negative frequency-dependent learning, resource partitioning is more likely to emerge in populations of group-living animals. Populations of larger groups also better partition resources than populations of smaller groups, especially in environments with more choices. Our results give insight into the value of long- versus short-term memory, home range sizes and the evolution of specialization, optimal group sizes and territoriality. This article is part of the theme issue 'Connected interactions: enriching food web research by spatial and social interactions'. [ABSTRACT FROM AUTHOR]

The local stability and resilience of 13 eco-social keystone species complexes (eco-social KSCs)—considered as conservation and monitoring units—were quantified in coastal marine ecosystems located in the Caribbean and eastern Pacific. Based on Routh–Hurwitz's criterion and Levins' criteria, the eco-social KSCs corresponding to Islas Marietas National Park (Mexico) emerged as the most locally stable and resilient ecosystem. To the contrary, the eco-social KSCs determined for Guala Guala Bay (Chile) and Xcalak Reef National Park (Caribbean) were the least stable and resilient, respectively. In terms of sensitivity, the eco-social KSCs corresponding to El Cobre Bay (Chile) presented the greatest number of sensitive components. The ecological section of the KSCs is formed by a tri-trophic network, dominating self-negative feedbacks. In the case of the socio-economic section, the fisher could exhibit the three types of self-feedbacks, and instead, the demand should be controlled. The identification of eco-social KSCs and the quantification of their stabilities and resiliences allow us to approach ecosystem-based fisheries management under a climate change context. Therefore, we suggest assessing and monitoring the persistence of the eco-social KSCs herein analysed over time, as a way to conserve the fundamental network structure of these ecosystems intervened by fishing. This article is part of the theme issue 'Connected interactions: enriching food web research by spatial and social interactions'. [ABSTRACT FROM AUTHOR]

Our oceans are populated with a wide diversity of planktonic organisms that form complex dynamic communities at the base of marine trophic networks. Within such communities are phytoplankton, unicellular photosynthetic taxa that provide an estimated half of global primary production and support biogeochemical cycles, along with other essential ecosystem services. One of the major challenges for microbial ecologists has been to try to make sense of this complexity. While phytoplankton distributions can be well explained by abiotic factors such as temperature and nutrient availability, there is increasing evidence that their ecological roles are tightly linked to their metabolic interactions with other plankton members through complex mechanisms (e.g. competition and symbiosis). Therefore, unravelling phytoplankton metabolic interactions is the key for inferring their dependency on, or antagonism with, other taxa and better integrating them into the context of carbon and nutrient fluxes in marine trophic networks. In this review, we attempt to summarize the current knowledge brought by ecophysiology, organismal imaging, in silico predictions and co-occurrence networks using 'omics data, highlighting successful combinations of approaches that may be helpful for future investigations of phytoplankton metabolic interactions within their complex communities. This article is part of the theme issue 'Connected interactions: enriching food web research by spatial and social interactions'. [ABSTRACT FROM AUTHOR]

In this article, we argue that social systems with fission–fusion (FF) dynamics are best characterized within a complex adaptive systems (CAS) framework. We discuss how different endogenous and exogenous factors drive scale-dependent network properties across temporal, spatial and social domains. Importantly, this view treats the dynamics themselves as objects of study, rather than variously defined notions of static 'social groups' that have hitherto dominated thinking in behavioural ecology. CAS approaches allow us to interrogate FF dynamics in taxa that do not conform to more traditional conceptualizations of sociality and encourage us to pose new types of questions regarding the sources of stability and change in social systems, distinguishing regular variations from those that would lead to system-level reorganization. This article is part of the theme issue 'Connected interactions: enriching food web research by spatial and social interactions'. [ABSTRACT FROM AUTHOR]

Ecological interactions among benthic communities are crucial for shaping marine ecosystems. Understanding these interactions is essential for predicting how ecosystems will respond to environmental changes, invasive species, and conservation management. However, determining the prevalence of species interactions at the community scale is challenging. To overcome this challenge, we employ tools from social network analysis, specifically exponential random graph modelling (ERGM). Our approach explores the relationships among animal and plant organisms within their neighbourhoods. Inspired by companion planting in agriculture, we use spatiotemporal co-occurrence as a measure of mixed species interaction. In other words, the variety of community interactions based on co-occurrence defines what we call 'co-occurrence social diversity'. Our objective is to use ERGM to quantify the proportion of interactions at both the simple paired level and the more complex triangle level, enabling us to measure and compare co-occurrence social diversity. Applying our approach to the Spanish coastal zone across eight sites, five depths, and sunlit/shaded aspects, we discover that 80% of sessile communities, consisting of over a hundred species, exhibit co-occurrence social diversity, with 5% of species consistently forming associations with other species. These organism-level interactions probably have a significant impact on the overall character of the site. This article is part of the theme issue 'Connected interactions: enriching food web research by spatial and social interactions'. [ABSTRACT FROM AUTHOR]

Marine heatwaves have caused massive mortality in coastal benthic ecosystems, altering community composition. Here, we aim to understand the effects of single and sequential sublethal heatwaves in a temperate benthic ecosystem, investigating their disturbance on various levels of ecological hierarchy, i.e. individual physiology, trophic groups' biomass and ecosystem carbon fluxes. To do so, we performed a near-natural experiment using outdoor benthic mesocosms along spring/summer, where communities were exposed to different thermal regimes: without heatwaves (0HW), with one heatwave (1HW) and with three heatwaves (3HWs). Gastropods were negatively impacted by one single heatwave treatment, but the exposure to three sequential heatwaves caused no response, indicating ecological stress memory. The magnitude of ecosystem carbon fluxes mostly decreased after 1HW, with a marked negative impact on mesograzers' feeding, while the overall intensity of carbon fluxes increased after 3HWs. Consumers' acclimation after the exposure to sequential heatwaves increased grazing activity, representing a threat for the macroalgae biomass. The evaluation of physiological responses and ecological interactions is crucial to interpret variations in community composition and to detect early signs of stress. Our results reveal the spread of heatwave effects along the ecological hierarchical levels, helping to predict the trajectories of ecosystem development. This article is part of the theme issue 'Connected interactions: enriching food web research by spatial and social interactions'. [ABSTRACT FROM AUTHOR]

Fishing has significant trophodynamic impacts on marine communities, including reductions in the mean trophic position (TP) of the ecosystem resulting from a decrease in the abundance and size of species and individuals with high TPs. This study demonstrates the erosion of fish TP, an additional process that results in lower TP of individuals of a given size, which may exacerbate the effects of fishing on the food web. A stable isotope approach based on the tRophicPosition Bayesian method was used to quantify the TP of 12 target marine species at a given length, and compare their TP between fishery-restricted areas and trawled areas. The results show a difference in the TP of six benthic and apical nekto-benthic predators, which feed in the median at about 0.5 TP lower in trawled areas. It appears that current 'fishing down marine food webs' analyses may underestimate the trophic effects of fishing. Accounting for changes in trophodynamics of individuals at a given size is important to detect indirect effects through food web interactions. The application of a trawling ban may lead to the restoration of lost trophic structure; however, trophic changes may occur more slowly than changes in biomass. This article is part of the theme issue 'Connected interactions: enriching food web research by spatial and social interactions'. [ABSTRACT FROM AUTHOR]

Species-rich natural and semi-natural ecosystems are under threat owing to land use change. To conserve the biodiversity associated with these ecosystems, we must identify and target conservation efforts towards functionally important species and supporting habitats that create connections between remnant patches in the landscape. Here, we use a multi-layer network approach to identify species that connect a metanetwork of plant–bee interactions in remnant semi-natural grasslands which are biodiversity hotspots in European landscapes. We investigate how these landscape connecting species, and their interactions, persist in their proposed supporting habitat, road verges, across a landscape with high human impact. We identify 11 plant taxa and nine bee species that connect semi-natural grassland patches. We find the beta diversity of these connector species to be low across road verges, indicating a poor contribution of these habitats to the landscape-scale diversity in semi-natural grasslands. We also find a significant influence of the surrounding landscape on the beta diversity of connector species and their interactions with implications for landscape-scale management. Conservation actions targeted toward species with key functional roles as connectors of fragmented ecosystems can provide cost-effective management of the diversity and functioning of threatened ecosystems. This article is part of the theme issue 'Connected interactions: enriching food web research by spatial and social interactions'. [ABSTRACT FROM AUTHOR]

In Colombia, the long-lasting internal conflict heavily shaped the socio-ecological context and imposed relationships that persisted after the peace agreement was signed in 2016. One question of interest is whether policies or interventions conceived to attain desirable goals for the post-conflict society may be effective or, rather, if the constraints imposed by the conflict scenario might produce unintended effects, either on the environmental or the social side. To explore this issue, we envisaged the socio-ecological system as a parsimonious set of characteristic ecological and social variables within the conflict-related framework and reconstructed their interactions, exploiting elicitation-based information and the literature. We visualized the resulting interactive networks as signed digraphs. Applying the qualitative technique of loop analysis combined with numerical simulations, we predicted the response of the system to policies as drivers of change, such as subsidized credit to capital-intensive activities or policies that increase small farming competitiveness and access to markets. Highlighting causal linkages reveals that the persistence of conflict factors may produce unexpected interdependencies between licit and illicit activities and that, only in a few cases, the persistence of these mechanisms allows synergies between desirable goals. This article is part of the theme issue 'Connected interactions: enriching food web research by spatial and social interactions'. [ABSTRACT FROM AUTHOR]

Climate change affects ecosystems at several levels: by altering the spatial distribution of individual species, by locally rewiring interspecific interactions, and by reorganizing trophic networks at larger scales. The dynamics of marine food webs are becoming more and more sensitive to spatial processes and connections in the seascape. As a case study, we study the atlantification of the Barents Sea: we compare spatio-temporal subsystems at three levels: the identity of key organisms, critically important interactions and the entire food web. Network analysis offers quantitative measurements, including centrality indices, trophic similarity indices, a topological measure of interaction asymmetry and network-level measures. We found that atlantification alters the identity of key species (boreal demersals becoming hubs), results in strongly asymmetric interactions (dominated by haddock), changes the dominant regulation regime (from bottom-up to wasp-waist control) and makes the food web less modular. Since the results of food web analysis may be quite sensitive to network construction, the aggregation of food web data was explicitly studied to increase the robustness of food web analysis. We found that an alternative, mathematical aggregation algorithm better preserves some network properties (e.g. density) of the original, unaggregated network than the biologically inspired aggregation into functional groups. This article is part of the theme issue 'Connected interactions: enriching food web research by spatial and social interactions'. [ABSTRACT FROM AUTHOR]

This theme issue features 18 papers exploring ecological interactions, encompassing metabolic, social, and spatial connections alongside traditional trophic networks. This integration enriches food web research, offering insights into ecological dynamics. By examining links across organisms, populations, and ecosystems, a hierarchical approach emerges, connecting horizontal effects within organizational levels vertically across biological organization levels. The inclusion of interactions involving humans is a key focus, highlighting the need for their integration into ecology given the complex interactions between human activities and ecological systems in the Anthropocene. The comprehensive exploration in this theme issue sheds light on the interconnectedness of ecological systems and the importance of considering diverse interactions in understanding ecosystem dynamics. This article is part of the theme issue 'Connected interactions: enriching food web research by spatial and social interactions'. [ABSTRACT FROM AUTHOR]

Background: Latin American countries have shifted from traditional diets rich in micronutrients to a Westernized diet rich in high energy-dense foods and low in micronutrients. Objective: This study aimed to determine the prevalence of adequate micronutrient intakes in urban populations of 8 Latin American countries. Method: Micronutrient dietary intake data were collected from September 2014 to August 2015 from 9216 men and women aged 15.0 to 65.0 years living in urban populations of 8 Latin American countries. Dietary intake was collected using two 24-hour recalls on nonconsecutive days. Micronutrient adequacy of intake was calculated using the Estimated Average Requirement cut-off method. Results: In general terms, the prevalence of inadequate intake of thiamine, riboflavin, niacin, folate, cobalamin, iron, phosphorus, copper, and selenium ranged from 0.4% to 9.9%. In contrast, the prevalence of inadequacy of pyridoxine, zinc, vitamin C, and vitamin A ranged from 15.7% to 51.5%. The nutrients with a critical prevalence of inadequacy were magnesium (80.5%), calcium (85.7%), and vitamin D (98.2%). The highest prevalence of inadequate intakes was observed in the low educational level, participants with overweight/obesity, in men, and varies according to socioeconomic status. Conclusions: There is an urgent need to define direct regional actions and strategies in Latin America aimed at improving micronutrient adequacy, either through staple food fortification programs, agronomic biofortification, or food policies that facilitate economic access to micronutrient-rich foods. Plain language title: Description of the Vitamin and Mineral Consumption Status in Urban Cities of Latin America: Results of the Latin American Health and Nutrition Study. Plain language summary: Vitamins and minerals are essential for maintaining good health. However, traditional Latin American diets are changing to include foods that have a lot of sugar and fat but fewer vitamins and minerals. This study was designed to analyze the consumption of these nutrients in urban cities of 8 Latin American countries. We collected food consumption information from September 2014 to August 2015 from 9216 men and women between 15 and 65 years old using a method called 24-hour recall. To find out if participants were consuming the necessary daily amounts of vitamins and minerals, intakes were compared with the daily recommended amounts suggested by the Institutes of Medicine of the United States. We found that Latin American urban populations consume fewer vitamins and minerals than recommended. In some cases, few people do not consume the required amounts of vitamins and minerals, but in other cases, many do not. For example, few do not consume enough thiamine, riboflavin, niacin, folate, cobalamin, iron, phosphorus, copper, and selenium. However an intermediate number of people do not consume enough pyridoxine and zinc, a high number consume little vitamin C and vitamin A, and many people consume very little magnesium, calcium, and vitamin D. We found that the people who consume fewer vitamins and minerals are mostly males, overweight/obese, have lower education and varies according to their financial resources. A deficient intake of vitamins and minerals showed up in most age groups, from adolescence to adulthood. To improve vitamins and minerals intake, it is important that some foods that are frequently eaten are fortified or that the price of foods that are high in vitamins and minerals is lowered. [ABSTRACT FROM AUTHOR]

In 1998, Health Canada mandated folic acid fortification of white flour and enriched grain products to prevent neural tube defects. At the time, neither the Canadian Nutrient File (CNF) nor product labels reflected the actual folate content of foods. We aimed to assess if 20 years post-fortification, the CNF values for total folate and synthetic folic acid accurately reflect amounts determined by direct analysis. Using the 2001 Food Expenditure Survey and ACNielsen Company data, we identified 10–15 of the most purchased fortified foods across seven food categories in Canada. Total folate concentrations were determined by tri-enzyme digestion and microbial assay. Folic acid concentrations were determined using liquid chromatography-tandem mass spectrometry. Except for "cooked pastas", mean total folate content of foods (n = 89) were significantly higher than CNF values across categories (p < 0.05), reflecting 167% ± 54% of CNF values. Similarly, mean folic acid content of foods was higher than CNF values for all categories except "cooked pastas" (p < 0.05), with a mean of 188% ± 94% of CNF values; the latter CNF values included uncooked pasta. In sum, 20 years post-fortification, and 10 years since the last direct measurement, CNF and product label values still underestimate actual total folate and the folic acid content of foods. These findings emphasize that dietary estimates established using the CNF may significantly underestimate actual intakes and thus caution should be exercised when interpreting estimates of nutritional adequacy based on these values. [ABSTRACT FROM AUTHOR]

An editorial is presented the Scientific Advisory Committee on Nutrition's (SACN) 2016 report, which determined that blood vitamin D levels below 25nmol/L increase the risk of poor musculoskeletal health. Topics include the recommended daily intake of vitamin D, historical changes in UK fortification practices, and current government advice on vitamin D supplementation.

This study aimed to identify the sociodemographic and health‐related factors associated with the consumption of voluntarily fortified foods with micronutrients (Mn‐FF) by the Portuguese population, using data from the National Food, Nutrition and Physical Activity Survey (IAN‐AF 2015–2016). Food consumption, sociodemographic and other health‐related factors, and physical activity data were computerised using the You Eat & Move e‐platform. Foods consumed by participants and labelled foods reported as consumed were included in the database. Mn‐FF were considered all foods containing added micronutrients legally authorised, and MN‐FF users were those who consumed at least one Mn‐FF on at least one of the dietary recall days. Approximately 57% of the population consumed at least one Mn‐FF. Children and adolescents consumed significantly more Mn‐FF than older age groups. The primary contributors to Mn‐FF consumption were breakfast cereals and fat spreads. Being a child (female OR 2.07 [95% CI: 1.52, 2.83]; male OR 4.80 [95% CI: 3.23, 7.14]) or adolescent (female OR 1.62 [95% CI: 1.78, 2.22]; male OR 4.59 [95% CI: 3.26, 6.47]), having a higher level of education (female OR 1.52 [95% CI: 1.17, 1.99]; male OR 1.85 [95% CI: 1.42, 2.42]) and engaging in regular physical activity (female OR 1.31 [95% CI: 1.09, 1.58]; male OR 1.36 [95% CI: 1.11, 1.68]) were factors positively associated with Mn‐FF consumption. Conversely, obesity (female OR 0.76 [95% CI: 0.60, 0.96]), living in predominantly rural areas (male OR 0.70 [95% CI: 0.49, 0.91]) and eating fewer mid‐meals per day (female OR 0.60 [95% CI: 0.48, 0.76]; male OR 0.64 [95% CI: 0.49, 0.84]) were associated with lower Mn‐FF consumption. Younger age, higher education and physical activity practice were positively associated with Mn‐FF consumption. These findings provide important insights on priority factors to be considered when deciding on nutrient fortification policies from both public health and food industry perspectives. [ABSTRACT FROM AUTHOR]

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Carao honey is a potential functional ingredient that can generate added value to food products enriched by reducing waste. In many countries, carao has been utilized for therapeutic purposes since this type of plant extract can inhibit the growth against the most common dermatophytes, a pathogenic fungus that grows on the skin, mucous membranes, hair, nails, feathers, and other body surfaces, causing ringworm and related diseases. The physicochemical characteristics of the cookies were also investigated, which included aW, proximate analysis, hardness, and color. A sensory study was carried out to determine the rejection threshold, acceptability, purchase intent, and general taste of 90 consumers. The gluten-free cookies were prepared with carao honey as a partial substitute for rice flour in different percentages (0%, 2.5%, 5%, and 10%). The carao honey proximate composition, rheological properties, and pasting properties were analyzed. It was emphasized that incorporating carao honey into cookies improves the ingredient's sustainability. The impact of carao on the physicochemical and sensory properties of cookies was evident in color, flavor, and smell. According to the results, only samples with 2.5% carao were accepted regarding flavor and smell. Overall, liking scores, age, and flavor were the most significant predictors of purchase intent. The information given to panelists did not significantly (p < 0.05) influence liking scores only for cookies. According to physicochemical analysis, carao honey flour was high in carbohydrates (88%). The incorporation of carao produced cookies with darker colors and a softer texture. The study demonstrated that carao flour could be included to produce sensorial accepted cookies at a 2.5% addition level as an alternative in the food industry that benefits from environmental sustainability and, at the nutritional level, improves the availability of nutrients, mainly sugars and proteins. [ABSTRACT FROM AUTHOR]

This study addresses the growing interest in natural functional ingredients by evaluating the prebiotic and health-promoting functions of honeybee brood biopeptides (HBb-Bps) and their conjugates. The purpose was to investigate their antioxidant activities, enzyme inhibition properties, and effects on probiotic growth and short-chain fatty acid (SCFA) production. The HBb-Bps were conjugated with honey, glucose, and fructose via the Maillard reaction. Antioxidant activities were assessed using DPPH and ABTS assays. The inhibitory effects on amylase, pancreatic lipase, and the angiotensin-converting enzyme (ACE) were measured. Probiotic growth and SCFA production were evaluated using L. plantarum TISTR846, and L. lactis TISTR1464. The HBb-Bps and their conjugates exhibited enhanced antioxidant activities post-Maillard reaction. They showed moderate enzyme inhibition, which decreased after conjugation. However, ACE inhibition increased with conjugation. The HBb-Bps significantly promoted probiotic growth and SCFA production, with further enhancement by the Maillard reaction. Overall, the HBb-Bps and their conjugates demonstrate significant prebiotic and health-promoting functions, suggesting their potential as natural ingredients in functional foods and nutraceuticals. Further research should focus on the in vivo effects and, given their solubility and stability these biopeptides could be incorporated into functional food formulations, such as health beverages, protein bars, and other fortified foods designed to deliver specific health benefits. [ABSTRACT FROM AUTHOR]

Regulations on nutrition and health claims are useful to protect consumers from deceptive practices of unscrupulous food manufacturers. Consumer protection is best achieved when relevant regulations are available and enforced. So far, no study has analyzed the robustness of regulations on nutrition and health claims in Malawi. In the present study, Malawi's regulation was compared with Codex Alimentarius as well as European, U.S American, and the Republic of South Africa's (RSA) regulations on nutrition and health claims. The study revealed that Malawi does not have regulations or guidelines on health claims and therefore, any health claim can be made. Likewise, Malawi's regulation on nutrition claims was found to be the least demanding and less elaborate. Out of 11 nutrition claims related requirements, the Malawi regulation satisfied only 3. The lack of comprehensive nutrition and health claims regulations in Malawi may give an opportunity to dishonest manufacturers to mislead and deceive consumers. False claims can also derail government's efforts towards addressing some nutrient deficiencies through food fortification programs. Currently, it is difficult to effectively regulate nutrition and health claims in Malawi. Therefore, the findings are a wake-up call for Malawi and other countries that may be in a similar situation to take the necessary remedial actions. [ABSTRACT FROM AUTHOR]

The goal of the research was to determine the impact of fortification with polyphenolic compounds on (i) sensory attractiveness (global satisfaction, appearance, colour, odour, flavour, sweetness, bitterness), (ii) content of polyphenols and colour (L*, a*, b*) after the baking process and (iii) their bioactive potential (antioxidants activity and inhibiting of α-amylase and α-glucosidase enzyme). Fortification was made with extracts of polyphenolic compounds of selected plant raw materials rich in polyphenols from quince (fruits), tilia (flowers), pomegranate (skin), passion fruit (endocarp), sour cherries (leaves), haskap and chokeberry (berries), silver skin (coffee beans), rosehip (seeds). Depending on the nature of the polyphenol extract, flavan-3-ols (monomeric and polymeric), phenolic acid, flavonols and anthocyanins were identified in the product in amounts ranging from 53.7 to 212.6 mg/100 g DM. Cookies' colour (L*, a*, b*) depended on the type of polyphenol extract used for fortification. Cookies with haskap, chokeberry and sour cherry presented the highest antioxidant potential. Cookies with chokeberry, haskap and rosehip presented high activity in inhibiting α-amylase (65.5, 60.6 and 62.2% of inhibition, respectively), but cookies with haskap, silver skin and quince in inhibiting α-glucosidase activity (23.0, 20.4 and 21.4% of inhibition, respectively). In the sensory evaluation, the most attractive were cookies with rosehip and pomegranate (6.3 and 5.8 score, respectively), but the lowest ratings were given to cookies with passion fruit and silver skin but especially quince cookies, which obtained the lowest desirability (3.7 score). The acceptability of fortified cookies was determined to the least extent by monomeric flavan-3-ols and phenolic acids (in minus in odour/flavour, bitterness, sweetness and global satisfaction), but anthocyanins, polymeric procyanidins and flavonols had the most significant positive impact on consumer acceptance of the assessed features, i.e., global satisfaction, odour/flavour, sweetness and bitterness (positive consumer drivers). [ABSTRACT FROM AUTHOR]

Non-communicable diseases (NCDs) cause 41 million deaths annually, accounting for 74% of global fatalities. The so-called Mediterranean diet, with its especially significant consumption of olive oil, has shown promising results in reducing the risk of developing NCDs, such as cardiovascular, liver, or bone diseases. In the context of the nutritional health benefits of foods, phenolic compounds such as olive oil's main components, oleuropein (OLE) and hydroxytyrosol (HT), have been shown to possess different beneficial effects. However, no systematic review has evaluated the health-promoting effects of OLE and HT until now. Consequently, this systematic review analyzed 12 human randomized controlled trials (RCTs), involving 683 participants, to assess the effects of supplements, pure compounds, or enriched foods containing OLE and HT regarding systemic health outcomes, including CVD risk factors, liver parameters, and bone, joint, and cognitive health. The review found contrasting but encouraging results, with some studies reporting significant modulation of body weight, lipid profile, and glucose metabolism, and improvements in bone, joint, and cognitive functions. The studies described different dosages and forms of supplementation, ranging from 5 mg/d HT to 990 mL/d olive leaf infusion (320.8 mg OLE and 11.9 mg HT), highlighting the need for further research to determine the optimal dosing and duration. Despite the mixed outcomes, OLE and HT supplementation show potential for improving some of the cardiometabolic health outcomes and bone, joint, and cognitive health. However, further studies are necessary to understand their benefits better and address existing limitations. [ABSTRACT FROM AUTHOR]

Studying the spatiotemporal evolution characteristics of the coupling coordination of the land–ecology–food system (LEF) aids in promoting green agricultural development and regional resource management. This study enriches food indicators under the dietary structure and uses the coupling coordination degree model to analyze the coupling coordination relationship among the LEF of 18 cities in Henan Province from 2011 to 2020. The gray relational degree model is used to investigate the main influencing factors determining the synergistic development of the system. The results show that the comprehensive development index of the LEF in Henan Province ranges between 0.4 and 0.6. The overall comprehensive evaluation index of various cities is ranked as Southern Henan > Eastern Henan > Central Henan > Northern Henan > Western Henan, with the greatest fluctuation observed in the food subsystem. During the study period, the coupling degree of Henan's LEF ranged from 0.277 to 0.996, indicating stages from low- to high-level coupling. The coupling coordination degree ranged from 0.338 to 0.775, generally bordering on imbalance and barely coordinated. The impact of each subsystem evaluation index on the system's coupling coordination degree can be ranked as food subsystem > ecology subsystem > land subsystem, with the correlation degree of internal indicators of the food and ecology subsystems with the system's coupling coordination degree being over 85%, emphasizing the importance of strict management. In summary, the coupling coordination of the LEF system in Henan Province urgently needs to be improved; especially, the coordination of the agricultural system is particularly important. Clarifying the spatiotemporal pattern of the LEF coupling and its coordination can provide a scientific basis for the coordinated development of land use, agricultural ecology, and grain production in Henan Province. [ABSTRACT FROM AUTHOR]

Inconsistent use of terminology among diverse stakeholders hinders effective communication in micronutrient programs, especially large-scale food fortification (LSFF) which involves stakeholders from different sectors. To align the terminology use, the Micronutrient Data Innovation Alliance (DInA) of the Micronutrient Forum (MNF) created a lexicon of terms related to LSFF and other micronutrient programs. The purpose of this lexicon is to establish a central repository of consensus definitions of key terms to facilitate communication among diverse stakeholders involved in micronutrient programs including public and private sectors, donor agencies, food industries, academic institutions, etc. This paper describes the methodology of lexicon development. Important terms related to micronutrient programs were compiled from multiple sources, including United Nations agencies, program implementation and technical support agencies, relevant websites, and scientific literature. The selection of terms was guided by key micronutrient interventions (fortification, supplementation, dietary diversification) and the program cycle (assessment, planning, implementation, monitoring and evaluation). Definitions of terms were identified from these references and checked for consistency across different sources. For terms with multiple definitions, a modified Delphi method was applied to harmonize the definitions. The first draft lexicon (n = 113 terms) was reviewed by six experts from the University of California, Davis (UCD) and MNF, and second draft (n = 115 terms) was shared with 24 global micronutrient experts for feedback. Fifty-four terms were found to have multiple definitions. Of which, minor modification was made for 12-terms with nominal difference and remaining 42-terms were shared with over 140 micronutrient-experts disseminated via an online survey through newsletters and emails to solicit experts' opinions on the most appropriate definition or a modified one. Nineteen legal terms and 83 micronutrient terms (n = 102 terms) were subsequently added. Overall, 39 experts from diverse areas of expertise (LSFF, micronutrient program planning and implementation, surveys and research, policy development, food industry regulations, food safety, and public health nutrition) participated in the online survey. The terms with >75% agreement among experts were considered as final, while the remaining were reviewed again by experts from UCD and MNF until consensus was reached on harmonized definitions. The current lexicon is available online at the DInA-website. and contains 217 terms and will be maintained as a "living document". The lexicon will facilitate the ability of key stakeholders of micronutrient programs to evaluate and compare program performance in order to make informed decisions on how to ensure future progress in reducing micronutrient deficiencies. [ABSTRACT FROM AUTHOR]

Background: Vitamin D deficiency (VDD) is conventionally associated with inadequate sunlight exposure. Ironically, recent evidence suggests a rising prevalence in urban areas of tropical regions like Sri Lanka, where comprehensive data are unavailable. This study aimed to estimate the prevalence of low vitamin D status in urban adults and its impact on serum calcium. Methods: A population-based cross-sectional study was conducted among 1260 adults aged 35–74 years, living in Colombo, the most urban district in Sri Lanka. They were recruited from 63 administrative divisions, using multi-stage, probability-proportionate-to-size, cluster sampling. Non-fasting venous blood was collected without tourniquet. Low vitamin D (< 30.0 ng/mL), VDD (< 20 ng/mL) and vitamin D insufficiency (20.0–29.9 ng/mL) were determined using chemiluminescence assay method, and serum calcium using Calcium Gen2 reagent. Results: Among the population (53.3% females; mean age = 51.8 years), the prevalence of low vitamin D was 93.9% (95% CI: 92.5–95.2). This was primarily due to VDD (67.5%; 95% CI: 64.9.0–70.1%), with some insufficiency (26.4%; 95% CI: 24.0–28.9%). Most VDD cases (53.9.0%) were 'mild' (10.0- < 20.0 ng/mL) in severity, with fewer 'moderate' (12.8%) and 'severe' (0.8%) cases. Prevalence of VDD was highest in females, aged 35–44-years, living in 'highly urban' areas and of Tamil ethnicity. Further, VDD showed a decreasing trend with older age groups, while it was significantly more prevalent in females than males (72.6% vs. 61.7%; p < 0.01), across all age groups. Low serum calcium levels were observed in 9.8% of adults with low vitamin D, compared to 22.4% with normal vitamin D, implying that there could be factors other than vitamin D in maintaining serum calcium levels. Conclusions: Colombo District, representing urban settings in Sri Lanka faces a high prevalence of low vitamin D, primarily VDD, with higher rates in females, younger individuals and highly urban areas. These findings challenge assumptions about tropical regions being guaranteed of optimal vitamin D levels; and underscore the need for national vitamin D supplementation and food fortification programs, especially in high-risk urban settings in South Asian countries like Sri Lanka. [ABSTRACT FROM AUTHOR]

From ancient times to the present day, fermentation has been utilized not only for food preservation but also for enhancing the nutritional and functional properties of foods. This process is influenced by numerous factors, including the type of microorganisms used, substrate composition, pH, time, and temperature, all of which can significantly alter the characteristics of the final product. Depending on the parameters, fermentation enhances the bioactive content of the products and imparts the necessary properties, such as antioxidant characteristics, for the products to be considered functional. The enhancement of these properties, particularly antioxidant activity, enriches foods with bioactive compounds and functional attributes, contributing to improved health benefits. Through a review of recent research, this study elucidates how different fermentation processes can enhance the bioavailability and efficacy of antioxidants, thereby improving the nutritional and functional qualities of foods. This study investigated the multifaceted effects of fermentation on antioxidant properties by exploring various types and conditions of fermentation. It highlights specific examples from dairy products and other food categories as well as the valorization of food waste and byproducts. The findings underscore the potential of fermentation as a sustainable method to produce health-promoting foods with elevated antioxidant activities, offering new perspectives for food science and technology. [ABSTRACT FROM AUTHOR]

Featured Application: Considering the weaker representation of white wine vinegar on the global market, its flavoring expands the range of products used in the culinary arts and gives additional value to the initial product. Rosemary, thyme, and elderflower contribute to the specific aromaticity of flavored white wine vinegar as well as its nutraceutical value. Due to the small amount of plant material needed for flavoring, the production of flavored vinegar could be economically viable. The food industry is developing intensively, and products that, with their characteristics, enrich the food taste and aroma are widely used in the culinary arts. White wine vinegar is often used as a food condiment and as dressing in salads. This research aims to explore the impact of the maceration of selected aromatic plants on the organoleptic properties, bioactive compounds, and sensory profile of white wine vinegar. The plants selected for white wine (cv 'Malvazija istarska') vinegar aromatization were rosemary (Rosmarinus officinalis L.) and thyme (Thymus serpyllum L.) dried leaves and black elder (Sambucus nigra L. ssp. nigra) flowers (elderflowers). Vinegar flavored with rosemary had more pronounced pinewood and herbal aromas, while spicy aromas dominated the vinegar with thyme. The elderflower-flavored vinegar, on the other hand, was characterized by a floral and fruity aroma. Among the analyzed vinegars, white wine vinegar flavored with elderflower had the highest polyphenolic content. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION Achachairu is an exotic fruit that is being studied for its bioactive compound composition. However, there is scarce information on the properties of its by‐products and their incorporation into food. In this study, achachairu peels were used to obtain phenolic‐rich and sustainable ingredients. Furthermore, their potential for use in the fortification of food, particularly cereal‐based products, was evaluated. Different ratios of ethanol:water were used to extract the phenolic compounds from achachairu (100:0, 90:10 and 70:30). The optimal extract was characterised regarding its total phenolic content (TPC) and antioxidant, antimicrobial and anti‐enzymatic properties. Finally, achachairu peel powder and extract were incorporated into bread and their influence on the texture, antioxidant properties and shelf life of the product was evaluated.High‐performance liquid chromatographic analysis showed that the 90:10 extract contained a higher phenolic composition than the other samples. The achachairu extract presented a TPC of 88.7 mgGAE g−1, good antioxidant capacity towards DPPH and ABTS radicals and the capacity to inhibit the activity of α‐amylase by almost 80%. The addition of achachairu peel powder and extract to bread increased its hardness, chewiness and gumminess, not affecting the remaining texture parameters. An increase in the TPC, antioxidant properties and shelf life of the product was also observed.This study proves the potential for achachairu by‐products incorporated into cereal‐based products to improve their biological properties while extending the food shelf life. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Purpose: With dairy products and fish being major sources of iodine in Switzerland, the growing popularity of plant-based alternatives may impact iodine nutrition. This study aimed to assess the iodine content in plant-based dairy and fish alternatives available in the Swiss market and compare them with conventional products. Methods: In 2022, a market survey was conducted in Zurich, Switzerland, to identify the plant-based dairy and fish alternatives available and assess their iodine content. To evaluate the impact of plant-based alternatives on iodine consumption in Switzerland, we modeled dietary scenarios by substituting the intake of dairy and fish items with plant-based alternatives. In addition, we investigated fortification with calcium, vitamins B2, B12, and D. Results: Out of 477 identified products, only four milk-alternative products were iodine fortified (median iodine concentration: 22.5 μg/100 ml). The median iodine concentration in unfortified plant-based alternatives was negligible compared to conventional dairy and fish products (milk: 0.21 vs 9.5 μg/100 ml; yogurt 0.36 vs 6.1 μg/100 g; cheese: 0.10 vs 20 μg/100 g; fish 0.50 vs 44 μg/100 g). Three portions of dairy per day as recommended by the Swiss Food Pyramid provide 25% of the RDA for iodine (150 μg/day), whereas substituting those with unfortified alternatives provides only 0.7% of the RDA. Conclusion: Only four out of 477 plant-based alternative products are iodine fortified in the Swiss market. Thus, the risk for consumers to miss out on the ca. 25% of the RDA for iodine by consuming plant-based alternatives is high, placing them at a risk for inadequate iodine intake. [ABSTRACT FROM AUTHOR]

Chronic noncommunicable diseases are a global health problem causing increased rates of mortality and sick leaves, which can be reduced by controlling dyslipidemia and hyperglycemia. Experimental and clinical studies have demonstrated the antidiabetic, lipid-lowering, antiobesogenic, anti-inflammatory, and antihypertensive properties of cinnamon; therefore, its use in yogurt can help reverse the effects of these diseases. Our study aims to evaluate the effect of a microencapsulated aqueous extract of cinnamon (Cinnamomum zeylanicum) (MCE Cz) incorporated in a yogurt drink on metabolic syndrome (MS) in a rabbit (Oryctolagus cuniculus). Physicochemical, microbiological, and proximal chemical characterization; total phenol, flavonoid, and 2,2-diphenyl-1-picrylhydrazil activity quantification; intestinal bioaccessibility; sensory analysis; MS induction through diet; and treatment with 5, 10, and 20 mg/kg of flavonoids contained in the MCE Cz were performed to help evaluate morphological, biochemical, and lipid peroxidation measurements in the liver and heart. The results show that the addition of MCE Cz in the yogurt modified the yogurt texture, increased its adhesiveness and firmness, and imparted a characteristic cinnamon color and biological value by providing intestinally bioaccessible antioxidants with antioxidant potential by reducing lipoperoxidation in the liver and heart after treatment. MCE Cz reduced the weight of the animals by up to 38.5% and the abdominal circumference by 29%. Biochemically, it decreased glucose levels by 24.38%, total cholesterol levels by 69.2%, triglyceride levels by 72.69%, and low-density lipoprotein levels by 89.25%; it increased high-density lipoprotein levels by 67.08%. Therefore, adding MCE Cz in doses of 5 and 10 mg of flavonoids in drinkable yogurt can be an alternative to preparing functional foods with physicochemical attributes and biological properties that can be consumed at all stages of life without undesirable effects. Moreover, it can act as a potential adjuvant in the treatment of comorbidities related to MS. [ABSTRACT FROM AUTHOR]

Vitamin D is important for musculoskeletal health. Concentrations of 25-hydroxyvitamin D, the most commonly measured metabolite, vary markedly around the world and are influenced by many factors including sun exposure, skin pigmentation, covering, season and supplement use. Whilst overt vitamin D deficiency with biochemical consequences presents an increased risk of severe sequelae such as rickets, osteomalacia or cardiomyopathy and usually warrants prompt replacement treatment, the role of vitamin D supplementation in the population presents a different set of considerations. Here the issue is to keep, on average, the population at a level whereby the risk of adverse health outcomes in the population is minimised. This position paper, which complements recently published work from the European Society for Clinical and Economic Aspects of Osteoporosis, Osteoarthritis and Musculoskeletal Diseases, addresses key considerations regarding vitamin D assessment and intervention from the population perspective. Summary: This position paper, on behalf of the International Osteoporosis Foundation Vitamin D Working Group, summarises the burden and possible amelioration of vitamin D deficiency in global populations. It addresses key issues including screening, supplementation and food fortification. [ABSTRACT FROM AUTHOR]

Vitamin D is an essential micronutrient; it is necessary for human well-being, including brain and heart health; its deficiency is widespread and can lead to fatal diseases. Daily consumed foods are enriched and fortified with vitamin D; still, adequate bioavailability and safe delivery are significant issues. In the food system, due to unfavorable conditions, vitamin D loses its nature and functionality; likewise, it is fat-soluble and can't be incorporated into juices and soft drinks. Due to the acidic nature of the gastric environment, the timely release and adequate bioavailability of vitamin D is also hampered. Therefore, the most challenging and critical issue is the application of techniques to safeguard vitamin D for its optimum functionality. Recently food researchers and nutritionists are developing innovative methods using nanotechnology to ensure the safety of vitamin D, its timely release and absorbance during digestion. This review reflects valuable data, precisely the effectiveness of recently developed nano-based methods on vitamin D's sustainability, retention, and bioavailability, including nano-encapsulation, nanoemulsion, mixed micelles, complexation, and Conjugation. This manuscript also discusses some of the important clinical trialed based health benefits of vitamin D, summarizes the most recent techniques developed, and demonstrates understanding of novel methods and future developments. [ABSTRACT FROM AUTHOR]

Tort cheese is a traditional cheese that is a gastronomically valuable product, especially in the Mediterranean Region of Turkey, obtained by prolonged boiling of whey, which is one of the most important dairy byproducts. Due to the difficulty of production and its short shelf life, this cheese, which is produced in limited quantities and has low nutritional value, is among the forgotten products. In this study, a spreadable new cheese formulation was developed to increase the edibility and nutritional value of traditional Tort cheese. In this context, pulp (carob molasses pulp (CMP)) from carob molasses production was added to the cheese in different proportions (5%, 10%, and 15%), and some physicochemical, textural, and sensory properties of the cheeses were examined. As a result of the research, it was determined that the addition of CMP caused a decrease in the pH, fat, and protein content of the cheeses, while significantly increasing the dry matter, acidity, ash, carbohydrate, antioxidant activity, and total phenolic content. With CMP addition, the hardness and water‐holding capacity of the cheeses increased, while spreadability, adhesiveness, and syneresis decreased. As the concentration of CMP increased, the L* and b* values decreased, while the a* value increased. In terms of sensory properties, the least preferred sample was the control, while the sample with 5% CMP addition, which is the most spreadable cheese, was the most preferred. As a result, a new product with lower fat content that was more durable and stable, rich in bioactive properties, and with improved sensory attributes was developed. [ABSTRACT FROM AUTHOR]

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Copyright of Shipin Kexue/ Food Science is the property of Food Science 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.)

Food fortification with micronutrients was initially justified in developed countries by a lack of availability of micronutrients in staple crops, mainly due to soil exhaustion. However, in Sub-Saharan arable lands, soil fatigue is not predominant, and communities consume mostly home-grown, organic, non-processed crops. Sub-Saharan food systems are nevertheless deeply entwined with food insecurity, driver of illnesses. Family production can promote subsistence, food stability, and self-sufficiency, the main SSA setback being the vicious cycle of poverty and the lack of dietary variety, contributing to malnutrition. Poverty reduction and women's education are significant strategies for reducing child and adolescent undernourishment. Fortification of foods consumed daily by individuals makes sense and can minimize, if not entirely, eliminate deficiencies. Compulsory mass fortification of foods in Sub-Saharan Africa (SSA) with single micronutrients is, however, controversial since they work in synergy among each other and with the food matrix, for optimal absorption and metabolism. Since the causes of malnutrition are many, caused by diverse, unequal, and unjust food distribution, interrelated with political, social, cultural, or economic factors, education status of the population, season and climatic changes, and effectiveness of nutrition programs, just food fortification cannot solve the composite of all these elements. Further, compulsory fortification is excessive, unproductive, and likely harmful to human health, while many challenges remain in assessing the quality of available premixes. Furthermore, aiming at dietary diversification is the best approach of increasing trace element intake from commonly accessible and easily available food sources. [ABSTRACT FROM AUTHOR]

Food innovation that utilises agricultural waste while enhancing nutritional value is important for waste valorisation and consumer health. This study investigated incorporating spinach (Spinacia oleracea), as a model leafy agricultural waste, into wheat bread. We analysed the nutrient content, colour, texture, sensory attributes and purchase/consume intention ratings. Adding 10–40% spinach (w/w) yielded loaves with similar heights but significantly different colour and texture (p < 0.05) from white bread. Increasing spinach decreased total carbohydrates (including starch) while significantly increasing other nutrients (protein, fibre, iron, magnesium, potassium, zinc, calcium, vitamins A, C, E, folate, niacin, pyridoxine, nitrate/nitrite and polyphenols) (p < 0.05). Spinach addition increased bread porosity, linked to higher pasting parameters (peak, trough, breakdown, final and setback viscosity) with reduced pasting time and temperature. Texture analysis resulted in decreased hardness, chewiness, gumminess and firmness while increasing cohesiveness, with maximum resilience at 20% spinach enrichment. Sensory analysis with 21 untrained panellists revealed decreased visual appeal, less preferred taste, odour and overall liking (p < 0.05) with increasing spinach, with no significant difference in texture acceptance, but the 20% enrichment had comparable acceptance to white bread. Enriching staple foods like bread with leafy vegetable waste offers a promising approach for increasing daily vegetable intake. [ABSTRACT FROM AUTHOR]

The public health problem caused by mycotoxins contamination has received a great deal of attention worldwide. Mycotoxins produced by filamentous fungi widely distributed in foodstuffs can cause adverse impacts on humans and livestock, posing serious health threats. Particularly worth mentioning is that mycotoxins can accumulate in organisms and be enriched through the food chain. Improving early trace detection and control from the source is a more desirable approach than the contaminated food disposal process to ensure food safety. Conventional sensors are susceptible to interference from various components in intricate food matrices when detecting trace mycotoxins. The application of ratiometric sensors avoids signal fluctuations, and reduce background influences, which casts new light on developing sensors with superior performance. This work is the first to provide an overview of the recent progress of ratiometric sensors in the detection of mycotoxins in intricate food matrices, and highlight the output types of ratiometric signal with respect to accurate quantitative analysis. The prospects of this field are also included in this paper and are intended to have key ramifications on the development of sensing detection conducive to food safety. [ABSTRACT FROM AUTHOR]

There is limited randomized controlled trial evidence to support the association between vitamin D deficiency and anemia risk, highlighting the necessity for further investigations into the role of vitamin D in influencing iron status. The aim of this study was to determine the effect of vitamin D3–fortified fruit drink consumption (4,000 IU) on vitamin D and iron status biomarkers among iron-deficient women (serum ferritin of <20 μg/L [to convert μg/L ferritin to ng/mL, multiply by 1]). An 8-week double-blind randomized controlled trial was conducted. A total of 45 healthy, nonpregnant, nonlactating subjects aged 18 through 40 years (mean [SD] 25.3 [4.6] years) were included in the study, excluding those who donated blood 6 months prior, regularly consumed nutritional supplements, or had gastrointestinal or iron metabolic disorders. Subjects were randomly assigned to receive either vitamin D3–fortified fruit drink or a placebo. Measurements of 25-hydroxyvitamin D (25[OH]D), serum ferritin, high-sensitivity C-reactive protein, and full blood count concentrations were obtained at baseline, interim, and post intervention. A mixed model, repeated measures analysis of variance was used to analyze the intervention effect. Attrition rate for the study was 13%, with 6 dropouts, and 39 subjects completed the study. Daily consumption of vitamin D3–fortified fruit drink in the intervention group resulted in significant increases in 25(OH)D and serum ferritin concentrations compared with the placebo group. The intervention group showed significantly higher mean (SD) changes (Δ) in both 25(OH)D (Δ 76.4 [30.2] nmol/L [to convert nmol/L 25(OH)D to ng/mL, multiply by.4] vs Δ –1.3 [10.7] nmol/L; P =.001) and serum ferritin concentrations (Δ 2.2 [4.2] μg/L vs Δ –0.3 [3.4] μg/L; P =.048) between baseline and post intervention. The other iron status biomarkers were not affected by the intervention. Our study found that daily vitamin D3–fortified fruit drink supplementation for 8 weeks effectively improved 25(OH)D and iron stores, indicated by increased serum ferritin concentrations, in iron-deficient women. Further research is needed to evaluate its safety, efficacy, feasibility, and optimal food fortification in diverse populations. [ABSTRACT FROM AUTHOR]

Summary: Sweet potato leaves are rich in nutrients and bioactive substances. They are commonly utilised as human foodstuff in some Asian, African and North American countries. Leafy vegetables are generally processed through domestic cooking or industrial processing techniques before consumption. This paper reviews the available literature on the nutritional composition and phytochemical profile, along health benefits of processed sweet potato leaves. Discussion on the applications of sweet potato leaves as a valuable fortifying ingredient in a variety of food formulations is included. Domestic cooking resulted in a substantial increase in protein content at optimal conditions but led to a significant loss of bioactive compounds. Vacuum freeze‐drying retained most of nutrients and caffeoylquinic acid derivatives. Fermentation and supplementation as fortifying ingredients in food formulations could improve the nutritional status and sensory characteristics of the final products. This review can facilitate the development of an integrated plant for the valorisation of sweet potato agro‐industrial residues and aid the food industry in obtaining fortified foods with sweet potato leaf loaded. [ABSTRACT FROM AUTHOR]

BACKGROUND: Folic acid (FA), a synthetically produced compound analogous to vitamin B9, also referred to as vitamin folate, is an essential compound in human health and faces challenges in stability during food processing. This study explores the incorporation of FA into carboxymethylcellulose (CMC) nanofibers using electrospinning to enhance its stability. RESULTS: In this study, optimization of both electrospinning and solution parameters facilitated the fabrication of nanofibers. Furthermore, incorporating FA into CMC/polyethylene oxide (PEO) nanofibers resulted in thinner fibers, with an average diameter of 88 nm, characterized by a flat shape and smooth surface. Fourier transform infrared spectroscopic analysis demonstrated substantial hydrogen bonding interactions between FA and the polar groups present in CMC. This interaction contributed to an encapsulation efficiency of 94.5%, with a yield exceeding 87%. Thermal analysis highlighted mutual interference between CMC and PEO, with FA enhancing the thermal stability and reducing the melting temperatures and enthalpies of PEO, while also increasing the reaction heats of CMC. The encapsulated FA remained stable in acidic conditions, with only 6% degradation over 30 days, demonstrating the efficacy of CMC/PEO nanofibers in safeguarding FA against acidic environments. Moreover, the nanofibers provided a protective barrier against UV radiation, thereby preserving the stability of FA. CONCLUSION: This study emphasizes the efficacy of CMC/PEO nanofibers as a protective matrix against FA degradation. The findings indicate that this innovative approach could significantly diversify the applications of FA in food fortification, addressing concerns regarding its vulnerability to temperature and hydrolysis reactions during food processing. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]