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Abstract Chili fruits are a potential source of phytochemicals and nutrients for food and reconstituted products. Due to its high nutritional and bioactive components, the current study focused on developing chili instant food products employing hot-air drying method. The effect of the hot-air drying method on physicochemical properties, microbiological quality, retention of bioactive components, phytochemicals, antioxidant properties, and sensory quality of green and red chilies reconstitution products were investigated. HPLC quantification unveiled that fresh red chili product had retained the highest capsaicin (2703.14 µg/g) and dihydrocapsaicin (1518 µg/g) content on the 0th day. Furthermore, UPLC-MS confirmed the presence of eleven phenolic compounds such as gallic acid, chlorogenic acid, caffeic acid, syringic acid, p-coumaric acid, protocatechuic acid, trans-cinnamic acid, ferulic acid, catechin, rutin, and quercetin. Among all, ferulic acid (382.91 µg/g) was the most abundant phenolic compound in fresh green chili products, followed by trans-cinnamic acid (73.19 µg/g) in green chili reconstituted and catechin (65.66 µg/g) in green and red chili reconstituted products. The chili products retained reasonable amounts of bioactive components and antioxidants during storage without microbial growth. The correlation analysis revealed a significant correlation between capsaicinoids, phenolic compounds, and antioxidant properties, which are linearly related in green chili products. This study offers manufacturers a cost-effective technology for producing high-quality chili-reconstituted products rich in essential nutrients and health benefits. Graphical Abstract

This literature review explores the multitude of benefits associated with exclusive breastfeeding for both infants and mothers. It synthesizes evidence from various studies and emphasizes the importance of exclusive breastfeeding as a global public health strategy. The review covers the impacts on infant health, maternal well-being, and societal implications. Exclusive breastfeeding reduces the risk of chronic diseases like Obesity, Allergies, diabetes, and asthma. The maternal benefits of exclusive breastfeeding help proper postpartum weight loss and uterine contraction and reduce the risk of maternal health issues like breast cancer, ovarian cancer, and type 2 diabetes. Societal implications of exclusive breastfeeding are reduced healthcare costs, environmental impact, workforce productivity, and social and cultural influences. The challenges and barriers to exclusive breastfeeding cultural and societal factors, maternal health issues, and workplace and policy challenges. Promoting and supporting exclusive breastfeeding through healthcare provider role, workplace policies and support, community initiatives, and global efforts by WHO and UNICEF.

Chili fruits are a potential source of phytochemicals and nutrients for food and reconstituted products. Due to its high nutritional and bioactive components, the current study focused on developing chili instant food products employing hot-air drying method. The effect of the hot-air drying method on physicochemical properties, microbiological quality, retention of bioactive components, phytochemicals, antioxidant properties, and sensory quality of green and red chilies reconstitution products were investigated. HPLC quantification unveiled that fresh red chili product had retained the highest capsaicin (2703.14 µg/g) and dihydrocapsaicin (1518 µg/g) content on the 0th day. Furthermore, UPLC-MS confirmed the presence of eleven phenolic compounds such as gallic acid, chlorogenic acid, caffeic acid, syringic acid, p-coumaric acid, protocatechuic acid, trans-cinnamic acid, ferulic acid, catechin, rutin, and quercetin. Among all, ferulic acid (382.91 µg/g) was the most abundant phenolic compound in fresh green chili products, followed by trans-cinnamic acid (73.19 µg/g) in green chili reconstituted and catechin (65.66 µg/g) in green and red chili reconstituted products. The chili products retained reasonable amounts of bioactive components and antioxidants during storage without microbial growth. The correlation analysis revealed a significant correlation between capsaicinoids, phenolic compounds, and antioxidant properties, which are linearly related in green chili products. This study offers manufacturers a cost-effective technology for producing high-quality chili-reconstituted products rich in essential nutrients and health benefits. [ABSTRACT FROM AUTHOR]

Rosmarinus officinalis, commonly called rosemary is an aromatic plant native to the Mediterranean region. It has been employed in traditional medicine for its diverse therapeutic benefits. Contemporary research has validated its pharmacological potentials, attributing its efficacy to its rich phytochemical profile. This review explores the pharmacological and nutritional properties of rosemary, with particular focus on its bioactive compounds, including carnosic acid, carnosol, and rosmarinic acid. A comprehensive literature search across multiple databases yielded a robust dataset on the composition and biological activities of rosemary. The nutritional profile, encompassing essential oils, flavonoids, triterpenic acids, vitamins, minerals, and macronutrients, was meticulously examined. In addition, the review elucidated advanced extraction techniques for optimal bioactive compound recovery. By unraveling the mechanisms underlying the health-promoting effects of rosemary, this study provided adequate information that could guide the clinical applications and nutritional use of rosemary especially within the context of functional foods. [ABSTRACT FROM AUTHOR]

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Sugar kelp (Saccharina latissma) has many nutritional benefits and has been identified as a rich source of fibre, vitamins, and antioxidants. However, it is not regularly consumed in the Western world, and the sensory perception of foods containing sugar kelp must be investigated to increase acceptance in North America. This study evaluated consumers' (n = 99) sensory perception of couscous with increasing amounts of sugar kelp (0% (control), 4%, 6%, 8%, and 10% wt/wt). Furthermore, consumers' purchase intent, liking, and emotional response to couscous with added sugar kelp was evaluated with and without nutritional information. Sugar kelp at 6% incorporation did not impact the consumers' liking scores ("Like Slightly" on the hedonic scale), but at 8% the consumers' liking significantly decreased ("Neither Like nor Dislike"). The 8% and 10% levels of sugar kelp addition led to astringency, bitter, hard, brackish, fishy, and chewy attributes being perceived by the consumers. The consumers identified they preferred samples that had soft, savoury, salty, and bland flavours and disliked samples that were brackish and gritty. The nutritional information did not increase overall liking scores, purchase intent, or emotional response. However, the inclusion of sugar kelp in the couscous did lead to an increased selection of positive emotions like happy, joyful, pleasant, and enthusiastic. Overall, the consumers were interested in foods containing seaweed and believed they were nutritious. The results indicated that sugar kelp could be added to couscous up to 6% wt/wt without impacting overall liking. [ABSTRACT FROM AUTHOR]

Cannabis‐infused foods are currently on the rise in markets all around the world. Meanwhile, there are concerns over the health implications for consumers. Studies have explored the therapeutic potential and nutritional and economic benefits of cannabis usage. Yet, the phytonutrients, processing methods, and health implications of cannabis‐infused foods have not been well explored. This review evaluates existing evidence on the nutritional, processing, safety, and phytonutrient composition of cannabis‐infused food products and their medicinal and functional prospects. Cannabis seeds contain the highest amount of dietary nutrients, while flowers contain the highest amount of bioactive constituents. Oils, butter, seeds, flowers, and leaf extracts are the plant forms currently incorporated into food products such as beverages, baked products, cooking ingredients, functional foods, nutraceuticals, and nootropics. Cannabis‐infused foods have been found to offer therapeutic benefits for pain management, brain function, gut health, and certain cancers. Findings also show significant constraints associated with cannabis‐infused foods regarding dosage guidelines, limited research, efficacy, and long‐term health effects on consumers. This is further worsened by the lack of policies that regulate the industry. To realize the full potential of cannabis use in the food and health industries and in research, regulatory guidelines are needed to control dosages and improve its efficient use in these industries. This will go a long way to ensure the safety of cannabis users and enhance responsible production, marketing, and distribution. [ABSTRACT FROM AUTHOR]

Rosmarinus officinalis, commonly called rosemary is an aromatic plant native to the Mediterranean region. It has been employed in traditional medicine for its diverse therapeutic benefits. Contemporary research has validated its pharmacological potentials, attributing its efficacy to its rich phytochemical profile. This review explores the pharmacological and nutritional properties of rosemary, with particular focus on its bioactive compounds, including carnosic acid, carnosol, and rosmarinic acid. A comprehensive literature search across multiple databases yielded a robust dataset on the composition and biological activities of rosemary. The nutritional profile, encompassing essential oils, flavonoids, triterpenic acids, vitamins, minerals, and macronutrients, was meticulously examined. In addition, the review elucidated advanced extraction techniques for optimal bioactive compound recovery. By unraveling the mechanisms underlying the health-promoting effects of rosemary, this study provided adequate information that could guide the clinical applications and nutritional use of rosemary especially within the context of functional foods. [ABSTRACT FROM AUTHOR]

This qualitative study investigates the perspectives of urban Indigenous individuals in Saskatchewan, Canada, regarding their consumption of traditional foods. Through in-depth, semi-structured interviews with 14 participants across Saskatoon, Regina, and Prince Albert, the research aimed to uncover the benefits, risks, and barriers associated with acquiring and consuming traditional foods. Participants emphasized the nutritional advantages of traditional foods, such as higher nutrient density and absence of industrial additives, which they linked to improved health outcomes and alignment with Indigenous biology. The study also highlighted the vital role of traditional foods in maintaining cultural identity and fostering community connections through practices of food sharing and intergenerational knowledge transfer. However, significant challenges were identified, including economic and physical barriers to access, environmental degradation, and regulatory issues that restrict the availability of traditional foods in urban settings. The findings suggest a complex landscape where cultural practices are both preserved and challenged within the urban environment. This study contributes to the broader understanding of how Indigenous populations navigate the preservation of their culinary heritage in the face of modern economic and environmental pressures, providing insights for policy and community-based interventions aimed at supporting Indigenous food sovereignty. [ABSTRACT FROM AUTHOR]

Fallopia japonica (FJ), commonly known as Japanese knotweed, is now recognized as one of the most invasive plants in Europe and globally. Despite its widespread presence in Europe and its significant nectar production, there is currently limited scientific data on the unique unifloral honey derived from it. This study examines the physicochemical composition of Fallopia japonica honey (FJH) samples collected from various regions in Romania. Additionally, the nutritional and antioxidant profiles of FJH were assessed. The sensory analysis revealed a honey with a brown-caramel color and an intense flavor, characterized by fine, consistent crystals during crystallization. The results indicated that FJH has a high carbohydrate content (fructose: 35.12–40.65 g/100 g; glucose: 28.06–37.79 g/100 g); elevated electrical conductivity (387–692 µS/cm), diastase activity (9.11–17.01 DN), and acidity (21.61–42.89 meq/kg); and substantial total phenolic (89.87–120.08 mg/100 g) and flavonoid (18.13–39.38 mg/g) contents. These findings highlight FJH's favorable nutritional properties, aligning with the standard codex for honey. The antioxidant profile of FJH demonstrated strong DPPH and ferric reduction antioxidant power (FRAP) activities, comparable to those of buckwheat honey, underscoring its potential health benefits and commercial value. These results provide new insights into how this invasive plant can be harnessed as a valuable resource for sustainable beekeeping practices. [ABSTRACT FROM AUTHOR]

BackgroundFood processing offers various benefits that contribute to food nutrition, food security and convenience. This study investigated the effect of three different processes (fermentation, malting and ultrasonication) on the nutritional, techno-functional and health-promoting properties of sorghum, mopane worm and Moringa oleifera.MethodsThe fermented and malted flours were prepared at 35°C for 48 h, and for ultrasonication, samples were subjected to 10 min at 4°C with amplitudes of 40–70 Hz. The biochemical, nutritional quality and techno-functional properties of the obtained flours were analysed using standard procedures.ResultsFermentation resulted in significantly lower pH and higher titratable acidity in sorghum and mopane worm (4.32 and 4.76; 0.24 and 0.69% lactic acid, respectively), and malting resulted in higher total phenolic content and total flavonoid content in sorghum (3.23 mg GAE/g and 3.05 mg QE/g). Ultrasonication resulted in higher protein and fibre in raw sorghum flour (13.38 and 4.53%) and mopane worm (56.24 and 11.74%) while raw moringa had the highest protein (30.68%). Biomodification by fermentation in sorghum led to higher water and oil holding capacity and increased dispersibility in the ultrasonicated samples. Ultrasonication of mopane worms led to higher water holding capacity, oil holding capacity and dispersibility. Lightness was found to be significantly higher in the fermented samples in sorghum and mopane worm. Raw moringa had the greatest lightness compared to the ultrasonicated moringa. Moringa had the most redness and browning index among all samples.ConclusionIn this study, all the investigated processes were found to have caused variations in flours’ biochemical, nutritional and techno-functional properties. Ultrasonication process was noteworthy to be the most efficient to preserve the nutritional value in sorghum, mopane worm and M. oleifera flours.

Abstract:: Oil blending is the method of choice used worldwide to improve oxidative stability and nutritional value. There is no such edible oil/fat that meets all the recommendations from the health point of view. The fatty acid composition of vegetable oils decides the fate of the oil. Pure single oil is unable to provide a balanced amount of fatty acids (FAs) required/recommended on a daily intake basis. Blending oils/fats is an appropriate procedure of physically mixing multiple oils in suitable proportions which may provide functional lipids with improved antioxidant potential and desirable physical and chemical properties. This review piled up the accessible data on the blending of diverse oils/fats in the combination of binary, ternary, quaternary, or other types of oils into a single blended oil. Blending can be found very convincing towards appropriate FA profile, enhancement in physicochemical characteristics, and augmented stability for the period of storage or when used as cooking/frying processes which could ultimately serve as an effectual dietary intervention towards the health protectiveness.

Oil blending is the method of choice used worldwide to improve oxidative stability and nutritional value. There is no such edible oil/fat that meets all the recommendations from the health point of view. The fatty acid composition of vegetable oils decides the fate of the oil. Pure single oil is unable to provide a balanced amount of fatty acids (FAs) required/recommended on a daily intake basis. Blending oils/fats is an appropriate procedure of physically mixing multiple oils in suitable proportions which may provide functional lipids with improved antioxidant potential and desirable physical and chemical properties. This review piled up the accessible data on the blending of diverse oils/fats in the combination of binary, ternary, quaternary, or other types of oils into a single blended oil. Blending can be found very convincing towards appropriate FA profile, enhancement in physicochemical characteristics, and augmented stability for the period of storage or when used as cooking/frying processes which could ultimately serve as an effectual dietary intervention towards the health protectiveness. [ABSTRACT FROM AUTHOR]

ABSTRACTAsia is the largest producer of shrimp, accounting for 70% of the global cultured production. The market for shrimp has a high demand and the by-products from shrimp processing make up 40–60% of the whole shrimp. The main by-products include the head, viscera, shell, pelopods, tail, cephalothorax, and exoskeleton. The trends of the future and hurdles of shrimp by-product utilization have been outlined. These by-products are a good source of protein and have anti-inflammatory, anti-fungal, and anti-oxidant properties. They also enhance the immune system and have bioactive compounds that encourage their use for anti-cancerous, anti-hypertensive, and various other diseases. The waste produced can yield valuable by-products, including astaxanthin, oil, carotenoids, fortified products, nutrient-enriched chitin, protein, flavor enhancers, and composite flour. The yield of astaxanthin is 59.97 µg/g along with carotenoid is 68.26 µg/ml dw, chitosan (87%), protein (47.8%), oil extracted (88.9%) from shrimp by-products, and shrimp head is a rich source of protein (66%) and chitin (6%). These by-products can help meet the growing demand of an increasing population. The abundance of healthy ingredients found in shrimp makes it a valuable resource for scientists, entrepreneurs, and industrialists to develop new products. Additionally, utilizing shrimp waste can help reduce the burden on the earth and decrease environmental pollution.

Global food insecurity is mostly the result of human-animal competition for food, as well as recent population growth, erratic weather patterns and environmental shocks. Therefore, maximising the production of animal proteins can reduce the competition between demand and consumption. Hence, the current review aimed at outlining the use of hemp on the production, health and reproductive performances of farm animals. The data used in this review were accessed using Google Scholar, Science Direct, ResearchGate and the directory of open-access journals. It was found that industrial hemp, particularly its derivatives such as hemp-seed meal and oil, has gained attention for its potential benefits in animal nutrition and health. The impact of hemp on farm animals, their productivity, health and reproductive performance, is an area of ongoing research. Our findings on the assessment of the nutritional benefits of hemp to livestock have shown hemp to be a great nutritional source to livestock because, hemp-seed cake, a byproduct of hemp oil extraction, is rich in essential and non-essential amino acids, fibre, and healthy fats, including omega-3 and omega-6 fatty acids. When incorporated into animal feed, it can contribute to a balanced diet, potentially improving overall health and productivity. Furthermore, the health benefits may be due to the fatty acid profile in hemp that is known to have positive effects on animal reproduction (optimal fertility and gestation) and health, including anti-inflammatory properties, which could benefit conditions related to inflammation. Additionally, hemp contains compounds such as cannabinoids and terpenes that might offer therapeutic effects, although the effects of these compounds in animals are still being studied. In conclusion, there is limited direct research on hemp's effect on reproductive performance in farm animals. Hence, more research is necessitated. [ABSTRACT FROM AUTHOR]

Traditionally, edible flowers have been used in alternative medicine by several cultures around the world. Recently, they have gained in popularity as a new trend in worldwide gastronomy because they have been added as ingredients in food and beverages since they have important organoleptic properties and beneficial health effects. In fact, edible flower consumption has increased in the last years, and many works have demonstrated that they are essential sources of macronutrients, vitamins, and antioxidant compounds, which give benefits like prevention against illness associated with oxidative stress, some cardiovascular illness, and cancers, among others. Nowadays, the main studies about edible flowers are focused on their nutritional, functional, antioxidant, antimicrobial, and anti-inflammatory properties. This review summarizes relevant information about the properties and bioactive compounds content of edible flowers, likewise, the acceptance and security risks of their consumption, highlighting the importance of their incorporation in human nutrition and the main biological activities. According to the revision process, the consumer acceptability of edible flowers and their inclusion in the human diet have been increased due to their positive health effects. [ABSTRACT FROM AUTHOR]

Though millets are nutritionally superior to popular cereals like rice and wheat in terms of various nutrients, the consumption of rice and wheat is higher than that of millets. The present study was undertaken to understand the attitude, preference and consumption patterns of millets among young adults. The study participants were young adults between the ages of 17 and 24 years pursuing studies in various disciplines in Delhi and Haryana. Data regarding the preference, attitude, reasons for consumption, frequency and forms of millet consumption among young adults were collected using a Google questionnaire through WhatsApp and 700 responses were received. It was found that 82 per cent of the participants were aware of millet products available in the market and approximately 66 per cent considered millet superior to wheat and rice. Bajra, jowar and ragi were the most popular millets among them. The majority of respondents considered millets to be good for health and were aware of their nutritional benefits. Lack of knowledge about the preparation methods, being the only one in the household consuming millets, unacceptable taste and long preparation time were identified as factors responsible for not consuming millets. Roti/bread, khichadi, porridge, dosa, ready-to-eat foods and beverages were some of the popular preparations consumed by the respondents. Additionally, the majority of respondents considered millets to be environmentally sustainable. [ABSTRACT FROM AUTHOR]

The eastern region of Morocco is renowned for the production of two varieties of figs, Ghoudane (GD) and Chetoui (CH), which are characterized by their high productivity and quality. To ensure a profitable selling price, producers often dry these figs, a process that not only increases their storage capability but also enhances their nutritional and health benefits. The aim of this study was to investigate the composition and potential health benefits of dried GD and CH figs. The findings of this study reveal that both varieties of dried figs have a rich composition of sugars, lipids, proteins, vegetable fibers, vitamins, minerals, polyphenols, and other nutrients. Moreover, both GD and CH figs that have been sun-dried meet the United Nations Economic Commission for Europe’s standard in terms of dry matter and diameter. However, their marketability and commercial quality as dried figs are only classified as Category I or lower-caliber figs. In terms of color, CH figs are lighter and brighter than their GD counterparts, making them more appealing to consumers. Furthermore, this study investigated the extraction of polyphenols and flavonoids from both dried fig varieties using different solvents. Distilled water was found to be the best extraction solvent for polyphenols in both varieties, with GD figs showing a higher content (483.6 mg GAE/100 g) than CH figs (408.3 mg GAE/100 g). Meanwhile, ethanol was found to be the best extraction solvent for flavonoids, with GD figs (180.2 mg of QE/100 g) showing a higher content than CH figs (122.9 mg of QE/100 g). In addition, the majority of the extracts, particularly the ethanol extracts, showed high efficiency against the tested bacteria and yeast. Notably, dried GD figs had higher amounts of total phenolics, total flavonoids, and antioxidant and antimicrobial activities compared to dried CH figs. The study also revealed high correlations between phytochemical content and both antioxidant and antimicrobial activities. In conclusion, this study highlights the nutritional and health benefits of dried figs, particularly the GD variety, and their potential as a natural source of antimicrobial compounds. The findings suggest that dried figs could be an alternative source of natural antimicrobial agents for various applications in the food, pharmaceutical, and cosmetic industries.

Sugar kelp (Saccharina latissma) has many nutritional benefits and has been identified as a rich source of fibre, vitamins, and antioxidants. However, it is not regularly consumed in the Western world, and the sensory perception of foods containing sugar kelp must be investigated to increase acceptance in North America. This study evaluated consumers’ (n = 99) sensory perception of couscous with increasing amounts of sugar kelp (0% (control), 4%, 6%, 8%, and 10% wt/wt). Furthermore, consumers’ purchase intent, liking, and emotional response to couscous with added sugar kelp was evaluated with and without nutritional information. Sugar kelp at 6% incorporation did not impact the consumers’ liking scores (“Like Slightly” on the hedonic scale), but at 8% the consumers’ liking significantly decreased (“Neither Like nor Dislike”). The 8% and 10% levels of sugar kelp addition led to astringency, bitter, hard, brackish, fishy, and chewy attributes being perceived by the consumers. The consumers identified they preferred samples that had soft, savoury, salty, and bland flavours and disliked samples that were brackish and gritty. The nutritional information did not increase overall liking scores, purchase intent, or emotional response. However, the inclusion of sugar kelp in the couscous did lead to an increased selection of positive emotions like happy, joyful, pleasant, and enthusiastic. Overall, the consumers were interested in foods containing seaweed and believed they were nutritious. The results indicated that sugar kelp could be added to couscous up to 6% wt/wt without impacting overall liking.

The eastern region of Morocco is renowned for the production of two varieties of figs, Ghoudane (GD) and Chetoui (CH), which are characterized by their high productivity and quality. To ensure a profitable selling price, producers often dry these figs, a process that not only increases their storage capability but also enhances their nutritional and health benefits. The aim of this study was to investigate the composition and potential health benefits of dried GD and CH figs. The findings of this study reveal that both varieties of dried figs have a rich composition of sugars, lipids, proteins, vegetable fibers, vitamins, minerals, polyphenols, and other nutrients. Moreover, both GD and CH figs that have been sun-dried meet the United Nations Economic Commission for Europe's standard in terms of dry matter and diameter. However, their marketability and commercial quality as dried figs are only classified as Category I or lower-caliber figs. In terms of color, CH figs are lighter and brighter than their GD counterparts, making them more appealing to consumers. Furthermore, this study investigated the extraction of polyphenols and flavonoids from both dried fig varieties using different solvents. Distilled water was found to be the best extraction solvent for polyphenols in both varieties, with GD figs showing a higher content (483.6 mg GAE/100 g) than CH figs (408.3 mg GAE/100 g). Meanwhile, ethanol was found to be the best extraction solvent for flavonoids, with GD figs (180.2 mg of QE/100 g) showing a higher content than CH figs (122.9 mg of QE/100 g). In addition, the majority of the extracts, particularly the ethanol extracts, showed high efficiency against the tested bacteria and yeast. Notably, dried GD figs had higher amounts of total phenolics, total flavonoids, and antioxidant and antimicrobial activities compared to dried CH figs. The study also revealed high correlations between phytochemical content and both antioxidant and antimicrobial activities. In conclusion, this study highlights the nutritional and health benefits of dried figs, particularly the GD variety, and their potential as a natural source of antimicrobial compounds. The findings suggest that dried figs could be an alternative source of natural antimicrobial agents for various applications in the food, pharmaceutical, and cosmetic industries. [ABSTRACT FROM AUTHOR]

Buckwheat is returning to the countries of Central Europe; there are several reasons for this: firstly, due to its interesting chemical composition (proteins, fibre, and phenolic compounds), which is reflected in its nutritional value and potential health benefits. Secondly, because buckwheat, and buckwheat flour especially, are suitable raw materials for the production of gluten-free foods. Buckwheat flours are classified similarly to wheat flours, but the different anatomy of wheat grains and buckwheat seeds makes this classification partly misleading. While wheat flours are largely produced by one standard process, the production process for buckwheat flours is more varied. For wheat and wheat flours, the basic quality parameters and their required ranges for different types of primary and secondary processing are clearly defined. This is not the case for buckwheat and buckwheat flours, and the definition of the parameters and their ranges that characterize its technological quality remain unclear. The standardization of quality parameters and production processes is likely to be necessary for the potential expansion of the use of buckwheat for food production and, in particular, for bakery products. [ABSTRACT FROM AUTHOR]

Yogurt, a popular fermented dairy product, is of different types and known for its nutritional and nutraceutical benefits. However, incorporating additives into yogurt has been adopted to improve its functionality and nutraceutical properties. Additives incorporated in yogurt may be natural or modified. The incorporation of diverse natural additives in yogurt formulation, such as moringa, date palm, grape seeds and argel leaf extracts, cornelian cherry paste, mulberry fruit and leaf powder, lentil flour, different types of fibers, lemongrass and spearmint essential oils, and honey, has been reported. Similarly, modified additives, such as β-glucan, pectin, inulin, sodium alginate, and gelatin, are also added to enhance the physicochemical, textural, sensory, and rheological properties of yogurt. Although additives are traditionally added for their technological impact on the yogurt, studies have shown that they influence the nutritional and nutraceutical properties of yogurt, when added. Hence, yogurts enriched with functional additives, especially natural additives, have been reported to possess an improved nutritional quality and impart several health benefits to consumers. These benefits include reducing the risk of cardiovascular disease, cancer, osteoporosis, oxidative stress, and hyperglycemia. This current review highlights the common types of yogurt, the production process, and the rheological and nutraceutical benefits of incorporating natural and modified additives into yogurt.

Fallopia japonica (FJ), commonly known as Japanese knotweed, is now recognized as one of the most invasive plants in Europe and globally. Despite its widespread presence in Europe and its significant nectar production, there is currently limited scientific data on the unique unifloral honey derived from it. This study examines the physicochemical composition of Fallopia japonica honey (FJH) samples collected from various regions in Romania. Additionally, the nutritional and antioxidant profiles of FJH were assessed. The sensory analysis revealed a honey with a brown-caramel color and an intense flavor, characterized by fine, consistent crystals during crystallization. The results indicated that FJH has a high carbohydrate content (fructose: 35.12–40.65 g/100 g; glucose: 28.06–37.79 g/100 g); elevated electrical conductivity (387–692 µS/cm), diastase activity (9.11–17.01 DN), and acidity (21.61–42.89 meq/kg); and substantial total phenolic (89.87–120.08 mg/100 g) and flavonoid (18.13–39.38 mg/g) contents. These findings highlight FJH’s favorable nutritional properties, aligning with the standard codex for honey. The antioxidant profile of FJH demonstrated strong DPPH and ferric reduction antioxidant power (FRAP) activities, comparable to those of buckwheat honey, underscoring its potential health benefits and commercial value. These results provide new insights into how this invasive plant can be harnessed as a valuable resource for sustainable beekeeping practices.

Agroindustrial alternatives in the transformation of agricultural products are important for the generation of value in the production chain. The objective was to demonstrate the agroindustrial uses of tubers as an alternative in the generation of added value in tubers. To meet this objective, four species of tubers grown in the area (cassava, malanga, sweet potato and turmeric) were considered. The physical characteristics of the products were used in the evaluation of the quality and derivation to the by-product: flour (cassava, sweet potato, malanga, turmeric), chips (cassava, sweet potato), starch (cassava), curcumin (turmeric). The production costs of the items obtained made it possible to establish sales prices and profit margins. The results indicate the importance of tuber production in the canton and its relationship with the cultural identity of small producers, which is why it is necessary to promote the production of tubers and roots on a larger scale to contribute to food security, diversify production and improve income considering their nutritional benefits and versatility in the preparation of various foods. In addition, its sustainable and profitable use of food resources. [ABSTRACT FROM AUTHOR]

The health benefits of resistant starch (RS) are widely reported. RS promotes the production of short-chain fatty acids in the colon via microbial fermentation and plays a key role in promoting human health. Current staple foods have low RS content as starch in cereals is mostly gelatinized during processing resulting in rapid and nearly complete digestion. High amylose starches (HASs), on the other hand, have comparatively higher thermal stability and could be a rich source of dietary RS particularly if incorporated in staple foods. In this review, the structural and nutritional properties of HASs are described. The focus is on the potential applications and current limitations of HASs in processed foods relevant to their beneficial effects in controlling glycemic response and improving gut health. A major emphasis is on the nutritional functionality and new opportunities arising from the recent introduction of high amylose wheat-based foods. Key findings and conclusions: Slower digestibility of HAS arises from the combination of structural and physical features, including more elongated amylopectin chains, the absence of granular surface pores and channels, and the presence of more granular surface protein and lipids. Supplementation of HASs in processed food enhances nutritional properties by attenuating glycemic response due to lower starch digestibility and improving gut health by increasing RS content. Compared to supplementation with isolated starch, high amylose wheat flour offers opportunities for more widespread application, but challenges remain in identifying appropriate food formulations and preparation conditions to maximize RS content. • Nutritional value of wheat-based foods improved with high amylose starch inclusion. • Adding high amylose starch to wheat foods dilutes gluten and affects water binding. • High amylose wheat flour now available but may have food formulation challenges. • Innovation opportunity to maximize health and sensory properties of high amylose wheat foods. [ABSTRACT FROM AUTHOR]

The world is facing the global challenges of insecurity, poverty and climate change, which can impede food availability, production and nutritional security. Due to these factors, the production and availability of crop species such as legumes, pulses and cereals are declining, while some are gradually becoming extinct, which affects consumption. To meet global food demands, efforts should be geared towards promoting the cultivation and utilization of underexploited and neglected crops, which have the potential to improve food and nutrition security. However, the exploitation and utilization of crops mostly depend on existing knowledge. Therefore, this review gives an overview of the current knowledge regarding lima beans (Phaseolus lunatus L.), an underutilized legume that can serve as a promising potential food crop. While there are some studies on lima beans, they cannot compare to the abundance of studies on other legumes. It is essential to exploit the nutritional and health properties of this crop, as well as to explore processing techniques such as cooking, soaking, fermentation and germination for transforming them into other food forms. Despite the dearth of information on this crop compared to other legumes, there is a case for the promotion of lima beans, especially where there are incessant food shortages, as they will allow for dietary diversity. This is vital considering the vulnerability of world food systems, coupled with an ever-growing population, necessitating a focus on other neglected crops to improve food security. [ABSTRACT FROM AUTHOR]

The food industry has great potential to utilize bamboo as a valuable feedstock, as it is one of the fastest-growing natural resources. Plant cell wall contains a wide spectrum of polysaccharides, including bamboo cellulose. Biofuels and bio-products can be produced efficiently from bamboo through the elucidation and understanding of bamboo cellulose. This review summarized the recent reports on bamboo cellulose, including, focused on the extraction and purification methods, molecular interactions of cellulose with other components of bamboo like lignin and hemicellulose, as well as preparation methods. In addition, attention was also paid to the health benefits of bamboo cellulose including weight loss, improving appetite and digestion, and curing several chronic diseases such as obesity, type 2 diabetes, and cardiovascular diseases. Finally, the potential food applications of bamboo cellulose in a variety of areas such as biomaterials and food with a focus on the health benefits are also reviewed.

Buckwheat is returning to the countries of Central Europe; there are several reasons for this: firstly, due to its interesting chemical composition (proteins, fibre, and phenolic compounds), which is reflected in its nutritional value and potential health benefits. Secondly, because buckwheat, and buckwheat flour especially, are suitable raw materials for the production of gluten-free foods. Buckwheat flours are classified similarly to wheat flours, but the different anatomy of wheat grains and buckwheat seeds makes this classification partly misleading. While wheat flours are largely produced by one standard process, the production process for buckwheat flours is more varied. For wheat and wheat flours, the basic quality parameters and their required ranges for different types of primary and secondary processing are clearly defined. This is not the case for buckwheat and buckwheat flours, and the definition of the parameters and their ranges that characterize its technological quality remain unclear. The standardization of quality parameters and production processes is likely to be necessary for the potential expansion of the use of buckwheat for food production and, in particular, for bakery products.

The microbiome innovation has resulted in an umbrella term, postbiotics, which refers to non-viable microbial cells, metabolic byproducts and their microbial components released after lysis. Postbiotics, modulate immune response, gene expression, inhibit pathogen binding, maintain intestinal barriers, help in controlling carcinogenesis and pathogen infections. Postbiotics have antimicrobial, antioxidant, and immunomodulatory properties with favorable physiological, immunological, neuro-hormonal, regulatory and metabolic reactions. Consumption of postbiotics relieves symptoms of various diseases and viral infections such as SARS-CoV-2. Postbiotics can act as alternatives for pre-probiotic specially in immunosuppressed patients, children and premature neonates. Postbiotics are used to preserve and enhance nutritional properties of food, elimination of biofilms and skin conditioning in cosmetics. Postbiotics have numerous advantages over live bacteria with no risk of bacterial translocation from the gut to blood, acquisition of antibiotic resistance genes. The process of extraction, standardization, transport, and storage of postbiotic is more natural. Bioengineering techniques such as fermentation technology, high pressure etc., may be used for the synthesis of different postbiotics. Safety assessment and quality assurance of postbiotic is important as they may induce stomach discomfort, sepsis and/or toxic shock. Postbiotics are still in their infancy compared to pre- and pro- biotics but future research in this field may contribute to improved physiological functions and host health. The current review comprehensively summarizes new frontiers of research in postbiotics.

Edible Astraeus mushrooms are known for their nutritional and culinary benefits and potential therapeutic properties. However, more investigation and discussion are still needed to understand their mechanisms of action regarding observed biological activities and thorough chemical analysis of bioactive compounds. This review provides a comprehensive summary and discussion of the bioactive properties and mode of action of Astraeus extracts and their isolated compounds. It covers their reported antioxidant, anti-inflammatory, antidiabetic, anticancer, anti-tuberculosis, antimalarial, antiviral and antileishmanial activities, as well as their potential benefits on metabolic and cardiovascular health and immune function. The review highlights the significance of the biological potential of isolated compounds, such as sugar alcohols, polysaccharides, steroids, and lanostane triterpenoids. Moreover, the review identifies under-researched areas, such as the chemical analysis of Astraeus species, which holds immense research potential. Ultimately, the review aims to inspire further research on the nutraceuticals or therapeutics of these mushrooms., (© 2024 The Author(s). Chemistry & Biodiversity published by Wiley-VHCA AG.)

The world is facing the global challenges of insecurity, poverty and climate change, which can impede food availability, production and nutritional security. Due to these factors, the production and availability of crop species such as legumes, pulses and cereals are declining, while some are gradually becoming extinct, which affects consumption. To meet global food demands, efforts should be geared towards promoting the cultivation and utilization of underexploited and neglected crops, which have the potential to improve food and nutrition security. However, the exploitation and utilization of crops mostly depend on existing knowledge. Therefore, this review gives an overview of the current knowledge regarding lima beans (Phaseolus lunatus L.), an underutilized legume that can serve as a promising potential food crop. While there are some studies on lima beans, they cannot compare to the abundance of studies on other legumes. It is essential to exploit the nutritional and health properties of this crop, as well as to explore processing techniques such as cooking, soaking, fermentation and germination for transforming them into other food forms. Despite the dearth of information on this crop compared to other legumes, there is a case for the promotion of lima beans, especially where there are incessant food shortages, as they will allow for dietary diversity. This is vital considering the vulnerability of world food systems, coupled with an ever-growing population, necessitating a focus on other neglected crops to improve food security.

• Entomophagy has been identified as a sustainable option for consumers. • Knowledge (nutritional, sustainable and traditional) about crickets was presented to participants. • Traditional information impacted their sensory perception and emotional response. • Traditional information decrease belief that eating insects is disgusting. Entomophagy has been proposed as a sustainable solution to increasing food demands worldwide. However, insect consumption is associated with negative attitudes, and this is a major barrier to consumption for many Western consumers. A consumer acceptability trial was conducted providing information about the nutritional benefits, sustainability benefits and traditional/current consumption of insects. The trial evaluated how this information affected Western consumers' (residing in Atlantic Canada, n = 148) sensory perception and emotional response to cookies containing cricket powder. All participants evaluated an initial sample (cookie made with cricket powder) and were then randomly assigned to receive information about nutritional benefits (Nutritional), sustainable benefits (Sustainable) or traditional/current consumption of insects (Traditional) before evaluating a second cookie containing crickets. The information did not affect their hedonic response to the cookies, but it did change their sensory perception. Participants who were shown the Sustainable information more frequently selected nutty, dry, and hard, while participants that were shown the Traditional information, more frequently selected pale, and vanilla. Furthermore, the Nutritional information led to an increased selection of the disgusted emotion, while the Traditional information led to an increased selection of interested and a decreased selection of adventurous. Additionally, the Traditional information decreased the participants' beliefs that eating insects is disgusting and unnatural and will increase the risk of infectious diseases. The results indicate that information about traditional/current insect consumption is more impactful than nutritional and sustainability information on Western consumers' attitudes towards entomophagy. [ABSTRACT FROM AUTHOR]

Fermentation techniques have been used since time immemorial to preserve milk and improve the organoleptic properties of milk and other food products. Amasi is a traditional Southern African fermented dairy product usually made at a household level from unpasteurised milk. It is widely consumed throughout the Southern Africa region and it relies on specific microorganisms for its taste, aroma, consistency and texture. These microorganisms are also responsible for the nutritional and possibly health benefits of amasi. This review provides an overview of the processing, production, microbiota, health beneficial effects and the nutritional constituents of amasi. The paucity of information on the composition and microbiota of amasi, necessitates concerted efforts geared towards research to unearth the benefits, functionality, health promoting properties and microbiota of this popularly consumed product. This will not only improve the understanding of the product, but such information could also assist in improving the process as well as the final product.

The moringa tree is a rising star in South Africa where it is increasingly playing a variety of social and economic roles, especially among the rural poor. Also known as the horseradish tree, moringa has been referred to as the miracle or magic tree because of its reported health, nutrition and some industrial applications. Through document review, this paper reviews these claims that include the treatment of cancer and diabetes, and its nutritional value to humans, livestock and crops plants, among other applications. Drawing from lessons in the commercialization of Rooibos and cannabis cases, the article highlights learning points that could aid South Africa identify and commercialize some aspects of the moringa as part of its economic development efforts and creating the envisaged knowledge economy. [ABSTRACT FROM AUTHOR]

Since ancient times, the medicinal properties of plant material improve the quality of life. Medicinal plants and foods may provide phytotherapy a new dimension and enable their application to treat and prevention of diseases with the advantage of reducing chemical drugs. Historically, caraway, Chinese chives and cassia have enjoyed a rich tradition of use for flavouring, and medicinal purposes, because of wide range of secondary metabolites with potent antibacterial, antioxidant, antimicrobial, antiinflammatory, anticancer and other tremendous benefits. In many countries, medicinal plants are widely used as functional foods and daily supplements with the aim of promoting public health and both preventing and curing diseases. The main characteristics, components, active substance and important pharmacological and health benefits of caraway, Chinese chives and cassia was reviewed. [ABSTRACT FROM AUTHOR]

BACKGROUND AND OBJECTIVES: Hypercholesterolemia triggered by high-fat and high-fructose diets increases Reactive Oxygen Species production, causing oxidative stress and increasing the expression of Intercellular Adhesion Molecule-1 (ICAM-1) in endothelial cells as a form of inflammatory response. High-fiber diet could restrict lipolysis in adipose tissue, decreasing the secretion of pro-inflammatory cytokines while indirectly decreasing the expression of ICAM-1. METHODS: The research analyzed beneficial effects of high-fiber diet divided into five groups: normal (N); hypercholesterolemia (HC); HC + 1.04 g fiber/rat/day (HFD1); HC + 2.07 g fiber/rat/day (HFD2) and HC + 3.11 g fiber/rat/day (HFD3) for 6-weeks intervention on the level and expression of ICAM-1 in rats induced by high-fat and high-fructose diets. RESULTS: The administration of a high-fiber diet reduced the levels of ICAM-1 plasma hypercholesterolemia rats (HFD1, HFD2 and HFD3) when compared with the hypercholesterolemia group (p < 0.001) without fiber administration. In addition, the administration of a high-fiber diet also decreased ICAM-1 gene expression in rat adipose tissue when compared with the hypercholesterolemia group (p < 0.05). The decreased plasma levels of ICAM-1 were not correlated with the reduced ICAM-1 gene expression in rat adipose tissue after administration of a high-fiber diet. CONCLUSIONS: The high-fiber diet administration was able to decrease expression and level of ICAM-1 in hypercholesterolemia rats induced by high-fat and high-fructose diets. [ABSTRACT FROM AUTHOR]