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To meet the needs of a growing global population (∼10 billion by 2050), there is an urgent demand for sustainable, healthy, delicious, and affordable next-generation foods. Natural polyphenols, which are abundant in edible plants, have emerged as promising food additives due to their potential health benefits. However, incorporating polyphenols into food products presents various challenges, including issues related to crystallization, low water-solubility, limited bioavailability, and chemical instability. pH-driven or pH-shifting approaches have been proposed to incorporate polyphenols into the delivery systems. Nevertheless, it is unclear whether they can be generally used for the encapsulation of polyphenols into next-generation foods. Here, we highlight a post pH-driven (PPD) approach as a viable solution. The PPD approach inherits several advantages, such as simplicity, speed, and environmental friendliness, as it eliminates the need for heat, organic solvents, and complex equipment. Moreover, the PPD approach can be widely applied to different polyphenols and food systems, enhancing its versatility while also potentially contributing to reducing food waste. This review article aims to accelerate the implementation of the PPD approach in the development of polyphenol-fortified next-generation foods by providing a comprehensive understanding of its fundamental principles, encapsulation techniques, and potential applications in plant-based foods. The post pH-driven approach (PPD) is highlighted to encapsulate polyphenols from plants or food waste into colloidal dispersions, enabling the development of sustainable, healthy, and affordable novel foods and ingredients. Highlights: Intrinsic structures and properties of polyphenols are introduced. Fundamental principles of the PPD approach are emphasized. Potential factors to affect the encapsulation efficiency of polyphenols are discussed. It has many promising applications in creating polyphenols-fortified foods or ingredients. [ABSTRACT FROM AUTHOR]

Five varieties of beans from Laibin, Guangxi, China, including mung beans, soybeans, black beans, red beans, and adzuki beans, were chosen as study subjects for multi-index determination and full assessment. Data on the fat, ash, crude fiber, trace element, thermogravimetric analysis and combustion heat of five different types of beans were gathered. The results showed that the order of combustion heat of the 5 kinds of beans was black beans>soybeans>mung beans>adzuki beans>red beans, the order of combustion stability was soybeans>mung beans>black beans>red beans>adzuki beans, the order of fat content was soybeans>red beans>adzuki beans>black beans>mung beans, the order of ash content was black beans>soybeans>adzuki beans>mung beans>red beans, the order of crude fiber content was red beans>soybeans>adzuki beans, and the order of multi-index stoichiometric analysis was soybeans>red beans>black beans>mung beans>adzuki beans. The quality of the food was assessed and classified using the stoichiometric approach, while the food nutrition was assessed from the perspectives of fat, ash, crude fiber, trace elements, thermogravimetric analysis and combustion heat. This work provides a solid scientific foundation for the assessment and investigation of the thermo gravimetric analysis of food combustion stability. This study's multi-index comprehensive evaluation approach offers a novel concept for food nutrition. [ABSTRACT FROM AUTHOR]

Tryptophan (Trp) is an essential amino acid required by the body. It can only be consumed through daily food intake. Accurate determination of Trp in food and biological samples was crucial for safeguarding human health. Fluorescence analytical technique is one of the most promising methods for sensing Trp because of its high selectivity, good sensitivity and fast response-time. Most current reviews lack a summary of the detection of nutrients such as Trp. A review of Trp-responsive fluorescent sensors for food, pharmaceutical and biological samples (2017 onwards) was presented in this paper. The fluorescence mechanism, sensor types and practical applications of these sensors were discussed, and challenges and future perspective to the development of Trp-responsive fluorescent sensors were presented. [ABSTRACT FROM AUTHOR]

Five varieties of beans from Laibin, Guangxi, China, including mung beans, soybeans, black beans, red beans, and adzuki beans, were chosen as study subjects for multi-index determination and full assessment. Data on the fat, ash, crude fiber, trace element, thermogravimetric analysis and combustion heat of five different types of beans were gathered. The results showed that the order of combustion heat of the 5 kinds of beans was black beans>soybeans>mung beans>adzuki beans>red beans, the order of combustion stability was soybeans>mung beans>black beans>red beans>adzuki beans, the order of fat content was soybeans>red beans>adzuki beans>black beans>mung beans, the order of ash content was black beans>soybeans>adzuki beans>mung beans>red beans, the order of crude fiber content was red beans>soybeans>adzuki beans, and the order of multi-index stoichiometric analysis was soybeans>red beans>black beans>mung beans>adzuki beans. The quality of the food was assessed and classified using the stoichiometric approach, while the food nutrition was assessed from the perspectives of fat, ash, crude fiber, trace elements, thermogravimetric analysis and combustion heat. This work provides a solid scientific foundation for the assessment and investigation of the thermo gravimetric analysis of food combustion stability. This study’s multi-index comprehensive evaluation approach offers a novel concept for food nutrition.

Under the background of rural revitalization, agri-food industrial parks have become an important carrier of two-way fusion of innovation chain and industrial chain, which undertake the mission of transformation and application of results and industrial agglomeration development. Based on the new Pasteur’s quadrant theory, this paper focuses on the the prevailing problems existing in the hardware, software and orgware of the current planning and construction of agri-food industrial park, and puts forward the planning and construction concept innovation of agri-food industrial park from four aspects, including concept positioning, main force, strategic path and long-term mechanism. Finally, combined with the example of the overall plan of Zhongguancun modern food nutrition valley, this concept and approach will be integrated throughout the entire process of this project, in order to provide certain reference and guidance for the planning, construction, and operation of future agricultural and food industry parks. [ABSTRACT FROM AUTHOR]

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries 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.)

Oligosaccharides are low-molecular-weight carbohydrates between monosaccharides and polysaccharides. They can be extracted directly from natural products by physicochemical methods or obtained by chemical synthesis or enzymatic reaction. Oligosaccharides have important physicochemical and physiological properties. Their research and production involve many disciplines such as medicine, chemical industry, and biology. Functional oligosaccharides, as an excellent functional food base, can be used as dietary fibrer and prebiotics to enrich the diet; improve the microecology of the gut; exert antitumour, anti-inflammatory, antioxidant, and lipid-lowering properties. Therefore, the industrial applications of oligosaccharides have increased rapidly in the past few years. It has great prospects in the field of food and medicinal chemistry. This review summarized the preparation, structural features and biological activities of oligosaccharides, with particular emphasis on the application of functional oligosaccharides in the food industry and human nutritional health. It aims to inform further research and development of oligosaccharides and food chemistry.

Gas chromatography-mass spectrometry combines the advantages of efficient and rapid gas chromatography and accurate identification by mass spectrometry. Gas chromatography-mass spectrometry has been widely used in the separation and analysis of volatile components in food recently. This paper reviewed the application progress of GC in food analysis, introduces the separation mechanism of GC, the types of GC columns and the classification of detectors. The application progress of GC-MS in food analysis was reviewed, and the separation process of gas chromatography, the classification of chromatographic columns and the classification of detectors were introduced. Moreover, the applications of gas chromatography-mass spectrometry in food nutrition, food safety and food traceability were discussed in detail with specific examples.

The sustainable and stable population support capacity of a country or region is of great concern. This study proposes a new method for evaluating the land carrying capacity (LCC) based on food nutrition demand and establishes a clear link between nutritional health and land. We delved into the evolving dynamics of food consumption and production structures in China between 1990 and 2020, with a focus on the spatial variations among its 31 provinces. The objectives of this study were to assess the status of LCC, identify the critical nutritional factors constraining LCC enhancement, and propose differentiated pathways for improving LCC. The results showed that: (1) There has been a steady increase in the annual consumption of animal-based products, while plant-based product consumption has declined. (2) Overall, food supply capacity has expanded, displaying an "east high, west low" trend, resulting in an imbalanced food supply level. (3) The LCC for energy and carbohydrates exhibited continuous fluctuating growth but displayed a declining trend after 2018. (4) The pressure on land carrying capacity has shifted from a state of "surplus" to "abundant surplus," signifying a safe food system level. However, significant spatial variations persist, leading to shortages and surpluses. Therefore, this work suggests that addressing these disparities requires the optimization of food consumption structures and increasing the supply of animal-based foods. This approach leverages regional advantages and reduces disparities in regional LCCs. This study provides a valuable reference for ensuring food security in response to unprecedented global changes in sustainable development. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development 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.)

With the current upsurge in the desire to foster healthy lifestyles and consume nutritious food products, the food industry has been propelled to develop novel food processing technologies. In our study, we critically evaluated the influence of pulsed electric field (PEF) processing by comparing it to conventional thermal pasteurization protocols—low temperature, long time (LTLT), high temperature, short time (HTST), and microfiltration (MF)—and its ramifications on the nutritional properties inherent in raw milk, which comprises vitamins, whey protein, amino acids, cholesterol, and fatty acids. A significant difference in β-lactoglobulin content was observed in PEF-treated liquid whey samples compared to those treated with high-temperature (HT) pasteurization, where 4.8-fold reduction with a concentration of 0.80 mg/mL was observed. Liquid whey samples treated with PEF, LTLT, HTST and MF retained β-lactoglobulin content, PEF-treated samples yielded 3.85 mg/mL, while HTST, LTLT, and MF-treated samples had β-lactoglobulin content of 3.62 mg/mL, 3.63 mg/mL, and 3.62 mg/mL compared to raw whey control (RWC) at 3.81 mg/mL. The concentrations of nutritional properties, like vitamins (A, D, E), amino acids, cholesterol, and fatty acids, remained approximately consistent across all the pasteurization methodologies. Moreover, the bacterial viability in the context of various pasteurization methodologies was scrutinized, with an absence of colonies observed in whey specimens subjected to thermal pasteurization. PEF-treated samples exhibited a substantial 1.6-log reduction in coliform colony count to less than 4 CFU/mL after curd reduction, in contrast to raw milk samples. [ABSTRACT FROM AUTHOR]

Summary: In recent years, people have been paying more attention to food safety and dietary health. An increasing number of natural active ingredients are used in the field of food and nutrition. Chlorogenic acid (CGA), as a phenolic acid compound extensive present in the diet, has been reported to have a variety of beneficial biological activities in alleviating and preventing various diet‐related chronic diseases. Moreover, it has various applications in food safety and food nutrition as a new type of food additive. In this context, this paper reviews the role of CGA as an antioxidant, antibacterial, hypotensive, hypoglycaemic, antiobesity and gastrointestinal health agent starting from its distribution, source, in vivo metabolism and isolation. Furthermore, the practical application of chlorogenic acid in active food packaging, food quality control and nutritional dietary supplements is discussed. Finally, the future development and challenges of CGA in the field of food is described, providing new ideas for the application of CGA in food safety and dietary supplements and future research. [ABSTRACT FROM AUTHOR]

Microalgae have gained significant attention in the food industry as a valuable source of bioactive compounds and functional ingredients. Their incorporation in dairy products offers promising opportunities for the development of innovative and healthier dairy products. This review highlights the potential benefits and applications of microalgal biomass and its derivatives in various dairy products, including milk, yogurt, cheese, ice cream, and other dairy-based products. The addition of microalgal biomass to dairy products can enhance their nutritional profile by providing essential nutrients such as proteins, omega-3 fatty acids, vitamins, minerals, and antioxidants. Microalgae are known for their high protein content, and their inclusion in dairy products can contribute to increased protein levels, making them a suitable option for protein enrichment in dairy-based formulations. Moreover, microalgae-derived omega-3 fatty acids, such as docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), offer potential health benefits, including cardiovascular and cognitive health. Furthermore, microalgae exhibit functional properties that can improve the texture, rheology, and stability of dairy products. The polysaccharides and proteins present in microalgae contribute to emulsification, foaming, and gelling properties, which are essential in product formulation and processing. Microalgae pigments can also provide natural colorants, reducing the need for artificial additives in dairy products. In addition to the nutritional and functional aspects, microalgae possess bioactive compounds with potential healthpromoting properties. These include antioxidants, antimicrobial agents, and immunomodulatory substances, which can enhance the health benefits of dairy products. The incorporation of microalgaederived bioactive compounds in dairy products may contribute to improved antioxidant activity, extended shelf life, and enhanced consumer appeal. Despite the numerous advantages, challenges exist in terms of flavor, aroma, and sensory acceptability when incorporating microalgal biomass into dairy products. The distinctive flavors and aromas associated with certain microalgae strains can affect the sensory characteristics of the final product. Therefore, optimization of the formulation, processing techniques, and masking strategies is essential to mitigate any undesirable sensory attributes. In conclusion, the addition of microalgae in dairy products offers exciting opportunities to develop innovative and healthier dairy formulations. The potential nutritional, functional, and bioactive properties of microalgae can contribute to the production of dairy products with improved nutritional profiles, enhanced functionality, and added health benefits. However, further research is needed to optimize the incorporation of microalgal biomass and its derivatives in dairy products while ensuring sensory acceptability, regulatory compliance, and consumer acceptance. [ABSTRACT FROM AUTHOR]

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

The traditional cultivation and limited use of bambara groundnut (Vigna subterranea) seed and coat have encouraged the development of this commodity. The aim of this research was to characterize the seed and coat of bambara groundnut from Jampang, Kab. Sukabumi, West Java. Analysis on bambara groundnut seed including proximate analysis, in vitro protein digestibility, starch content, and dietary fiber, as well as analysis on its coat including anthocyanin, total phenolic, antioxidant activity, phytic acid and tannin, were examined in this study. The results showed that bambara groundnut seed from Jampang-Sukabumi contained 16.53% proteins, 3.04% ash, 7.83% fats and 55.22% carbohydrates in dry basis (db). The carbohydrates consisted of starch 52.71% and dietary fiber 7.47% (db). The protein had an in vitro protein digestibility of 41.65% db. The purple seed coat contained of 1.51% anthocyanin, 25.85 mg/g total phenolic content (as gallic acid equivalent), antioxidant activity at 82.75% inhibition of free radical DPPH, 6.37 mg/g phytic acid, and 96.79 mg/g tannin (as tannic acid equivalent) in dry basis. The relatively high content of tannin and antioxidant activity but very low phytic acid content, make the bambara seed coat a potential source for tannin, meanwhile the bambara groundnut is potential as a nutrition source.

Abstract Diabetes is a chronic disease, and its complexity and its various complications complicate studies in diabetes management. Aging is one of the main risk factors for diabetes, and elderly are a high‐risk group for developing the disease. In recent years, increasing evidence has revealed the underlying molecular basis for aging diabetes and its connection to related signal pathways. Several key pathways in the aging process can affect insulin secretion and induce diabetes. In this review, we propose a possible connection between diabetes and aging in terms of development timeline and molecular pathology to better understand this interaction between two diseases, especially aging diabetes. Additionally, cell and animal models associated with diabetes are summarized, as well as a summary of models currently being used to study aging diabetes, and their strengths and limitations are also presented. The explanation of these types of models would help us to better understand the relationship between type 2 diabetes and aging and provide a basis for subsequent research on disease mechanisms and/or drug development.

Hazardous microorganisms are an important factor for causing food quality and safety problems. Antibiotics effectively inhibit bacteria, and the resistance of microorganisms prevents them from being effectively controlled, which not only aggravate the food safety risks, but also cause serious economic losses. Hence, there is an urgent need to develop other alternative sterilization technologies. Photodynamic inactivation uses light to stimulate photosensitizer, which can produce reactive oxygen species. The morphological structure, cell membrane, nucleic acid and protein of pathogenic bacteria are destroyed by reactive oxygen species, leading to the death of bacteria. This mechanism triggers a variety of death mechanisms that bacteria are difficult to develop tolerance. Photodynamic inactivation achieves a good bactericidal effect. However, this sterilization technology pays less attention to the influence of food ingredients and quality, which limits its promotion and application in the food field. This review summarizes the mechanism and influencing factors of photodynamic inactivation. The application and research progress of photodynamic inactivation in the food industry are introduced, and new insights on the advantages and disadvantages of photodynamic inactivation in food applications are put forward, which aims to provide reference for the application of photodynamic inactivation in food industrial.

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

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

This study aims to determine how the influence of media songs and props on increasing interest in eating nutritious food for children. The research method used is a descriptive qualitative method with data collection techniques through questionnaires filled out by 12 early childhood children consisting of four boys and eight girls. This research was conducted in 3 stages, namely (1) pre-test, (2) socialization through songs and props; (3) final test. The results showed there was a change in children's interest in eating nutritious foods, as well as a decrease in children's interest in eating foods that were categorized as less nutritious. This means, the media song and props are quite successfully used in early childhood. From each result of data analysis, it can be seen that the media song and props have a positive impact on increasing interest in eating nutritious food at an early age in Cigugurgirang, Parongpong, Indonesia. With this research, it is expected to increase children's interest in consuming nutritious food so their Nutritional Adequacy Rate (RDA) will be fulfilled.

This study sought to investigate the awareness of food nutritive value and eating behaviors among peri-urban vegetable farmers in Southeastern Nigeria. The study adopted a cross-sectional descriptive survey design. Multistage sampling procedure was used to select 300 vegetable farmers. Data were collected using semi-structured interview schedule. Descriptive (mean, frequency and percentage) and inferential (t tests) statistics were employed for data analysis. Results showed that peri-urban vegetable farmers were aware that nutrients are transported to cells in the body by water; water supports the removal of waste materials from the body and also help to maintain stable internal body temperature. But were unaware that fat and oils provides energy for the body; blood sugar levels can be raised by carbohydrates; and that production of insulin is supported by glucose. Eating practices commonly adopted included skipping breakfast, eating in between meals, and buying snacks as lunch, among others. There were no significant differences between male and female vegetable farmers in mean responses on food nutritive value or in eating practices adopted. Good eating habits will help farmers not only to improve their nutritional wellbeing, but also to prevent nutrition-related diseases. [ABSTRACT FROM AUTHOR]

The sustainable and stable population support capacity of a country or region is of great concern. This study proposes a new method for evaluating the land carrying capacity (LCC) based on food nutrition demand and establishes a clear link between nutritional health and land. We delved into the evolving dynamics of food consumption and production structures in China between 1990 and 2020, with a focus on the spatial variations among its 31 provinces. The objectives of this study were to assess the status of LCC, identify the critical nutritional factors constraining LCC enhancement, and propose differentiated pathways for improving LCC. The results showed that: (1) There has been a steady increase in the annual consumption of animal-based products, while plant-based product consumption has declined. (2) Overall, food supply capacity has expanded, displaying an “east high, west low” trend, resulting in an imbalanced food supply level. (3) The LCC for energy and carbohydrates exhibited continuous fluctuating growth but displayed a declining trend after 2018. (4) The pressure on land carrying capacity has shifted from a state of “surplus” to “abundant surplus,” signifying a safe food system level. However, significant spatial variations persist, leading to shortages and surpluses. Therefore, this work suggests that addressing these disparities requires the optimization of food consumption structures and increasing the supply of animal-based foods. This approach leverages regional advantages and reduces disparities in regional LCCs. This study provides a valuable reference for ensuring food security in response to unprecedented global changes in sustainable development.

With the current upsurge in the desire to foster healthy lifestyles and consume nutritious food products, the food industry has been propelled to develop novel food processing technologies. In our study, we critically evaluated the influence of pulsed electric field (PEF) processing by comparing it to conventional thermal pasteurization protocols—low temperature, long time (LTLT), high temperature, short time (HTST), and microfiltration (MF)—and its ramifications on the nutritional properties inherent in raw milk, which comprises vitamins, whey protein, amino acids, cholesterol, and fatty acids. A significant difference in β-lactoglobulin content was observed in PEF-treated liquid whey samples compared to those treated with high-temperature (HT) pasteurization, where 4.8-fold reduction with a concentration of 0.80 mg/mL was observed. Liquid whey samples treated with PEF, LTLT, HTST and MF retained β-lactoglobulin content, PEF-treated samples yielded 3.85 mg/mL, while HTST, LTLT, and MF-treated samples had β-lactoglobulin content of 3.62 mg/mL, 3.63 mg/mL, and 3.62 mg/mL compared to raw whey control (RWC) at 3.81 mg/mL. The concentrations of nutritional properties, like vitamins (A, D, E), amino acids, cholesterol, and fatty acids, remained approximately consistent across all the pasteurization methodologies. Moreover, the bacterial viability in the context of various pasteurization methodologies was scrutinized, with an absence of colonies observed in whey specimens subjected to thermal pasteurization. PEF-treated samples exhibited a substantial 1.6-log reduction in coliform colony count to less than 4 CFU/mL after curd reduction, in contrast to raw milk samples.

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

Food non-destructive detection technology (NDDT) is a powerful impetus to the development of food safety and quality. One of the essential tasks of food quality regulation is the non-destructive detection of the food's nutrient content. However, existing food nutrient NDDT performs poorly in terms of efficiency and accuracy, which hinders their widespread application in daily meals. Therefore, this paper proposed an end-to-end food nutrition non-destructive detection method, named Swin-Nutrition, which combined deep learning and NDDT to evaluate the nutrient content of food. The method aimed to fully capture the feature information from the food images and thus accurately estimate the nutrient content. Swin-Nutrition resorted to Swin Transformer, the feature fusion module (FFM), and the nutrient prediction module to evaluate nutrient content. In particular, Swin Transformer acted as the backbone network for feature extraction of food images, and FFM was used to obtain the discriminative feature representation to improve the accuracy of prediction. The experimental results on the Nutrition5k dataset demonstrated the effectiveness and efficiency of our proposed method. Specifically, the mean value of the percentage mean absolute error (PMAE) for calories, mass, fat, carbohydrate, and protein were only 15.3%, 12.5%, 22.1%, 20.8%, and 15.4%, respectively. We hope that our simple and effective method will provide a solid foundation for the research of food NDDT. [ABSTRACT FROM AUTHOR]

Composting is one of the environmentally friendly ways of reducing organic waste. It is economically viable since it cuts costs associated with the hauling of wastes and enables farmers to reduce the use of fertilizers. Composting operations are relatively non-existent in the solid municipal waste sector, as the market has molded itself and grown into a standard "bury-or-burn" model. As humans are trying to address global warming, composting proves to be a promising climate change mitigation option, benefiting societies in terms of the environment, the economy, and overall health. This study projects that—with the current trends—by the end of 2030, the U.S. can increase the compost to waste ratio by 18% from 10%, reducing carbon emissions by 30 million tons a year while saving around 16 billion USD in municipal waste management costs. Analyzing the existing records in the OECD countries suggests that economic motives are not powerful enough to incentivize the industry/household toward composting. Stricter environmental policies can boost the composting volume by 214-574 thousand tons per year. Imposing waste taxes and penalties can give birth to a vast industry that has not yet flourished while the economic subsidies financed by the collected taxes and penalties can incentivize the private sector to further invest in composting. [ABSTRACT FROM AUTHOR]

Hydrogels exhibit remarkable degradability, biocompatibility and functionality, which position them as highly promising materials for applications within the food and pharmaceutical industries. Although many relevant studies on hydrogels have been reported in the chemical industry, materials, and other fields, there have been few reviews on their potential applications in food nutrition and human health. This study aims to address this gap by reviewing the functional properties of hydrogels and assessing their value in terms of food nutrition and human health. The use of hydrogels in preserving bioactive ingredients, food packaging and food distribution is delved into specifically in this review. Hydrogels can serve as cutting-edge materials for food packaging and delivery, ensuring the preservation of nutritional activity within food products, facilitating targeted delivery of bioactive compounds and regulating the digestion and absorption processes in the human body, thereby promoting human health. Moreover, hydrogels find applications in in vitro cell and tissue culture, human tissue repair, as well as chronic disease prevention and treatment. These broad applications have attracted great attention in the fields of human food nutrition and health. Ultimately, this paper serves as a valuable reference for further utilization and exploration of hydrogels in these respective fields.

The traditional cultivation and limited use of bambara groundnut (Vigna subterranea) seed and coat have encouraged the development of this commodity. The aim of this research was to characterize the seed and coat of bambara groundnut from Jampang, Kab. Sukabumi, West Java. Analysis on bambara groundnut seed including proximate analysis, in vitro protein digestibility, starch content, and dietary fiber, as well as analysis on its coat including anthocyanin, total phenolic, antioxidant activity, phytic acid and tannin, were examined in this study. The results showed that bambara groundnut seed from Jampang-Sukabumi contained 16.53% proteins, 3.04% ash, 7.83% fats and 55.22% carbohydrates in dry basis (db). The carbohydrates consisted of starch 52.71% and dietary fiber 7.47% (db). The protein had an in vitro protein digestibility of 41.65% db. The purple seed coat contained of 1.51% anthocyanin, 25.85 mg/g total phenolic content (as gallic acid equivalent), antioxidant activity at 82.75% inhibition of free radical DPPH, 6.37 mg/g phytic acid, and 96.79 mg/g tannin (as tannic acid equivalent) in dry basis. The relatively high content of tannin and antioxidant activity but very low phytic acid content, make the bambara seed coat a potential source for tannin, meanwhile the bambara groundnut is potential as a nutrition source. [ABSTRACT FROM AUTHOR]

Rapid determination of amino acid isomer is very important for the evaluation of the amino acid nutrition in different foods, so a fast and sensitive electrochemiluminescence (ECL) sensor was innovatively fabricated for the determination of tyrosine isomers in foods based on N-Acetyl-L-cysteine/upconversion nanomaterials possessed a good particular selectivity to L-tyrosine. Under the optimal conditions, for L-tyrosine, the limit of detection (LOD) of the sensor for L-tyrosine was 2.87 × 10−6 M, detection range of 5.5 × 10−5–5.5 × 10−3 M, for D-tyrosine, LOD was 2.56 × 10−5 M, detection range was from 5.5 × 10−4 to 5.5 × 10−3 M. The developed chiral sensor was used to determinate the tyrosine isomers in foods successfully, which provided a convenient method to quickly evaluate the nutritional value of amino acids in food. • A novel photoelectrochemical sensor system was composed by NALC,UCNPs and rGO/GCE. • The NAECLS could detect the chiral tyrosine isomer specifically. • The LOD of NAECLS for L-tyrosine detection was 2.87 × 10−6 mol L−1. • The NAECLS had been successfully applied to the detection of real samples. [ABSTRACT FROM AUTHOR]

The advancement of artificial intelligence (AI) and the significant growth in the use of food consumption tracking and recommendation-related apps in the app stores have created a need for an evaluation system, as minimal information is available about the evidence-based quality and technological advancement of these apps. Electronic searches were conducted across three major app stores and the selected apps were evaluated by three independent raters. A total of 473 apps were found and 80 of them were selected for review based on inclusion and exclusion criteria. An app rating tool is devised to evaluate the selected apps. Our rating tool assesses the apps essential features, AI based advanced functionalities and software quality characteristics required for food consumption tracking and recommendations, as well as their usefulness to general users. The rating tool’s internal consistency, as well as inter- and intra-rater reliability among raters, are also calculated. Users’ comments from the app stores are collected and evaluated to better understand their expectations and perspectives. Following an evaluation of the assessed applications, design considerations that emphasize automation-based approaches using artificial intelligence are proposed. According to our assessment, most mobile apps in the app stores do not satisfy the overall requirements for tracking food consumption and recommendations. “Foodvisor” is the only app that can automatically recognise food items, and compute the recommended volume and nutritional information of that food item. However, these features need to be improvised in the food consumption tracking and recommendation apps. This study provides both researchers and developers with an insight into current state-of-the-art apps and design guidelines with necessary information on essential features and software quality characteristics for designing and developing a better app.

The modern society is dealing with the nutritional diseases whose major cause is the unreasonable diet of people and their changing living standards. The objective of this study is to understand the alterations in physical or chemical properties of food nutrients during the extrusion process in the context of Industry 4.0. This article takes cassava leaf as the research object, and evaluates the cassava leaf puffed food through the changes of physical and chemical properties before and after extrusion during supply chain process. The experimental results show that the starch changes from 46.371 g/100 g to 40.315 g/100 g before and after extrusion, the crude fat changes from 4.763 g/100 g to 2.897 g/100 g and the crude fiber changes from 2.555 g/100 g to 2.133 g/100 g. On the other hand, the protein changes from 8.56 g/100 g to 8.58 g/100 g and similarly, β-carotene changes from 758.9 g/100 g to 397.9 g/100 g. Generally, during the process of extrusion, nutrient content of starch and crude fat in the cassava leaf puffed food is reduced. This scenario reduces the crude fiber, and the content of soluble dietary fiber is increased, which improves the digestibility of the product. There is basically no change in the composition, except that the content of lysine is reduced, resulting in a decrease in nutritional value. This work provides the suitable evidences that for the Industry 4.0 context only the content of total flavonoids has been reduced in the process, and processing parameters of the extruder can be adjusted to reduce total flavonoids as much as possible. [ABSTRACT FROM AUTHOR]

Household food consumption is the associative link between ecosystems and anthropogenic activities. In grassland areas, inappropriate food consumption patterns will cause irreversible damage to vulnerable local ecosystems. For this study, we selected three typical transitional grassland areas of Inner Mongolia, China (i.e., meadow steppe, typical steppe, and desert steppe), to analyze spatial heterogeneity in household food consumption and nutritional characteristics. Results showed that: (a) Food consumption structures exhibited zonal gradients from east to west alongside a reduction in grassland conditions. Additionally, the average food consumption quantity also decreased. Available food supplies altered household preferences for vegetables and fruits, meat, dairy products, and other food consumption category types. (b) The nutritional structure implied that grains provided the main source of energy, proteins, and fat for local rural households, while meat, dairy products, beans (including bean byproducts), and oils caused a fluctuation in the nutritional structure of residents. (c) Local food supplies affect short-term local food consumption patterns, while socioeconomic development affects long-term food consumption patterns. This study is intended to provide a reference for the development of sustainable strategies for regional resource management.

With the rapid development of information technology and artificial intelligence (AI), people have acquired the abilities and are encouraged to develop intelligent tools and software, which begins to shed light on intelligent and precise food nutrition. Despite the rapid development of such software, disparities still exist in terms of methodology, contents, and implementation strategies. Hence, a set of panoramic profiles is urgently needed to elucidate their values and guide their future development. Here a comprehensive review was conducted aiming to summarize and compare the objects, contents, intelligent algorithms, and functions realized by the already released software in current research. Consequently, 177 AI nutritionists in recent years were collected and analyzed. The advantages, limitations, and trends concerning their application scenarios were analyzed. It was found that AI nutritionists have been gradually advancing the production modes and efficiency of food recognition, dietary recording/monitoring, nutritional assessment, and nutrient/recipe recommendation. Most AI nutritionists have a relatively low level of intelligence. However, new trends combining advanced AI algorithms, intelligent sensors and big data are coming with new applications in real-time and precision nutrition. AI models concerning molecular-level behaviors are becoming the new focus to drive AI nutritionists. Multi-center and multi-level studies have also gradually been realized to be necessary., 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.)

There is growing concern regarding the nutritional value of processed food products. Although thermal pasteurization, used in food processing, is a safe method and is widely applied in the food industry, food products lack quality and nutritional value because of the high temperatures used during pasteurization. In this study, the effect of pulsed electric field (PEF) processing on whey protein content and bacterial viability in raw milk was evaluated by changing the PEF strength and number of pulses. For comparison, traditional pasteurization techniques, such as low-temperature long-time (LTLT), ultra-high temperature (UHT), and microfiltration (MF), were also tested for total whey protein content, bacterial activity, and coliforms. We found that, after treatment with PEF, a significant decrease in total bacterial viability of 2.43 log and coliforms of 0.9 log was achieved, although undenatured whey protein content was not affected at 4.98 mg/mL. While traditional pasteurization techniques showed total bacterial inactivation, they were detrimental for whey protein content: β-lactoglobulin was not detected using HPLC in samples treated with UHT. LTLT treatment led to a significant decrease of 75% in β-lactoglobulin concentration; β-lactoglobulin content in milk samples treated with MF was the lowest compared to LTLT and UHT pasteurization, and ~10% and 27% reduction was observed. [ABSTRACT FROM AUTHOR]

A better understanding of food-related behaviour and its determinants can be achieved through harmonisation and linking of the various data-sources and knowledge platforms. We describe the key decision-making in the development of a prototype of the Determinants and Intake Platform (DI Platform), a data platform that aims to harmonise and link data on consumer food behaviour. It will be part of the Food Nutrition Health Research Infrastructure (FNH-RI) that will facilitate health, social and food sciences. The decision-making was based on the evidence of user needs and data characteristics that guided the specification of the key building blocks of the DI Platform. Eight studies were carried out, including consumer online survey; interview studies of key DI Platform stakeholders; desk research and workshops. Consumers were most willing to share data with universities, then industry and government. Trust, risk perception and altruism predicted willingness to share. For most other stakeholders non-proprietary data was most likely to be shared. Lack of data standards, and incentives for sharing were the main barriers for sharing data among the key stakeholders. The value of various data types would hugely increase if linked with other sources. Finding the right balance between optimizing data sharing and minimizing ethical and legal risks was considered a key challenge. The development of DI Platform is based on careful balancing of the user, technical, business, legal and ethical requirements, following the FAIR principles and the need for financial sustainability, technical flexibility, transparency and multi-layered organisational governance. • There is a need to better support science on food intake and its determinants (DI). • DI Platform links consumer, business, science-generated data on food consumption. • Decision-making is based on evaluations of user needs and data characteristics. • The final design balances user, technology, business and governance requirements. • DI Platform supports the Food Nutrition Health Research Infrastructure initiative. [ABSTRACT FROM AUTHOR]

Food non-destructive detection technology (NDDT) is a powerful impetus to the development of food safety and quality. One of the essential tasks of food quality regulation is the non-destructive detection of the food’s nutrient content. However, existing food nutrient NDDT performs poorly in terms of efficiency and accuracy, which hinders their widespread application in daily meals. Therefore, this paper proposed an end-to-end food nutrition non-destructive detection method, named Swin-Nutrition, which combined deep learning and NDDT to evaluate the nutrient content of food. The method aimed to fully capture the feature information from the food images and thus accurately estimate the nutrient content. Swin-Nutrition resorted to Swin Transformer, the feature fusion module (FFM), and the nutrient prediction module to evaluate nutrient content. In particular, Swin Transformer acted as the backbone network for feature extraction of food images, and FFM was used to obtain the discriminative feature representation to improve the accuracy of prediction. The experimental results on the Nutrition5k dataset demonstrated the effectiveness and efficiency of our proposed method. Specifically, the mean value of the percentage mean absolute error (PMAE) for calories, mass, fat, carbohydrate, and protein were only 15.3%, 12.5%, 22.1%, 20.8%, and 15.4%, respectively. We hope that our simple and effective method will provide a solid foundation for the research of food NDDT.

Mobile application is a software designed to run on smartphones, tablet computers, and other mobile devices. The growing millions of users who are using mobile applications have contributed to an increase in the development of the mobile applications for enterprises, education, the social network and healthcare. Widely used healthcare application nowadays includes general health and wellness, tele-medicine, personal coaching and consultation, medical record tracking, custom reminders and various health management apps. This paper presents a mobile application related to general health and wellness named as iNutritionApp for providing nutrient information, tracking nutrition and calorie intakes with the integration of FatSecret API. The API provides nutritional information based on type of food provided by user. The application was intended to overcome manual calorie intake calculations and assists diet plan. Development methodology of this mobile application utilizes three phases that are system requirements, system design and development, as well as testing. Technology acceptance model with three parts were conducted with 30 respondents by evaluating the developed mobile application through questionnaires. Results of the testing showed that perceived of usefulness (PU) part achieved highest mean score compared to perceived ease of use (PEOU) that include user interface design and navigation parts. Therefore, features and functionality offered by the iNutritionApp is proven to be useful for user in tracking calorie intakes and provide access to nutritional information.

Abstract Growing evidence indicates that climate change has significant impacts on crop production. However, the spatial variability and extent of the impacts on N concentrations in crops have yet to be explicitly described, although N concentration is a critical element of both the nutritional value of food and the planning of appropriate field management procedures. We present multi‐tiered evidence showing that warming increases N concentration in rice and reduces internal N use efficiency (iNUE), thereby increasing N uptake in crops and encouraging greater N fertilizer use. First, we mapped current N concentrations and iNUE for single‐season irrigation paddy rice production in 975 counties across China using data from 1,637 on‐farm experiments and Random Forest regression modeling. Current N concentrations in rice grain and straw have increased with increasing temperatures from northern to southern China. The global meta‐analysis provided further direct evidence that warming increases N concentration in rice. Future warming projections indicate that N concentrations in grain will increase by 5%–9.6% and that iNUE will decrease by 9%–14% under scenarios RCP4.5 and RCP 8.5 although higher CO2 and other factors may also affect N concentrations. Overall, these data demonstrate that N uptake by rice will need to increase by 7.8%–13.6% to maintain current grain yields across China based on warming alone. Our findings indicate that warming associated with increase in N concentration and reduction in iNUE would be expected to encourage N application, raise the urgency of measures to prevent excessive N application, and stronger counteracting measures need to be enacted.

Growing evidence indicates that climate change has significant impacts on crop production. However, the spatial variability and extent of the impacts on N concentrations in crops have yet to be explicitly described, although N concentration is a critical element of both the nutritional value of food and the planning of appropriate field management procedures. We present multi‐tiered evidence showing that warming increases N concentration in rice and reduces internal N use efficiency (iNUE), thereby increasing N uptake in crops and encouraging greater N fertilizer use. First, we mapped current N concentrations and iNUE for single‐season irrigation paddy rice production in 975 counties across China using data from 1,637 on‐farm experiments and Random Forest regression modeling. Current N concentrations in rice grain and straw have increased with increasing temperatures from northern to southern China. The global meta‐analysis provided further direct evidence that warming increases N concentration in rice. Future warming projections indicate that N concentrations in grain will increase by 5%–9.6% and that iNUE will decrease by 9%–14% under scenarios RCP4.5 and RCP 8.5 although higher CO2 and other factors may also affect N concentrations. Overall, these data demonstrate that N uptake by rice will need to increase by 7.8%–13.6% to maintain current grain yields across China based on warming alone. Our findings indicate that warming associated with increase in N concentration and reduction in iNUE would be expected to encourage N application, raise the urgency of measures to prevent excessive N application, and stronger counteracting measures need to be enacted. Plain Language Summary: Considerable spatial variation in current N concentration and nitrogen use efficiency for rice across China was found. The multi‐tiered evidence showed that weather shifts through climate change are increasing N concentration in rice and reducing nitrogen use efficiency, thereby increasing N uptake in crops and N fertilizer use in Chinese rice production. This finding provides new insights demonstrating that climate change will add additional pressure on farmers to increase N fertilization worldwide to maintain rice production. This information will enable planning for sustainable N management of rice farming under future climate change. Key Points: Field observations indicated rice N concentration increased from northern to southern ChinaMeta‐analysis provided further direct evidence of the effects of warming on N concentrationN concentrations will increase by 5%–9.6%, and internal N use efficiency will decrease by 9%–14% under further warming scenarios [ABSTRACT FROM AUTHOR]

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