Chia Oil Nanoemulsion Using Chia Mucilage as a Wall Material: An Alternative for Cracker Fat Substitution.

Crackers are bakery products that have shown an increase in consumption. One way to make crackers more nutritious is to add bioactive compounds, such as chia oil which is rich in polyunsaturated fatty acids. As these compounds are highly unsaturated, encapsulation techniques, such as nanoemulsion, allow the addition of them in foods, guaranteeing the preservation of their properties.

Impact of conventional and emerging processing methods on alternative breads- a comprehensive review and meta-analysis.

An increasing consumer demand for plant-based and high-protein options, motivated by health and sustainability, has resulted in a surge of food innovation in this area. Incorporating alternative plant sources, such as pulses and pseudocereals, has been proven to enhance the nutritional profile of baked products. However, these can also negatively impact the yeasted bread acceptability.

Chenopodium Quinoa's Ingredients Contribute to the Gut Microbiota's Metabolic Adaptations on Carbohydrate Metabolism.

Gut microbiota dysbiosis significantly contributes either to metabolic or immune diseases. Modulating the gut microbiome is the subject of intense research, but how immunonutritional ingredients from Chenopodium quinoa contribute to shaping the commensal microbiome and its metabolic capacities has not been determined. Sixty healthy volunteers participated in a double-blind, randomized parallel pilot study with two study arms: high fat-containing cookie and a C.

Shotgun metagenomic sequencing reveals the influence of artisanal dairy environments on the microbiomes, quality, and safety of Idiazabal, a raw ewe milk PDO cheese.

Background: Numerous studies have highlighted the impact of bacterial communities on the quality and safety of raw ewe milk-derived cheeses. Despite reported differences in the microbiota among cheese types and even producers, to the best of our knowledge, no study has comprehensively assessed all potential microbial sources and their contributions to any raw ewe milk-derived cheese, which could suppose great potential for benefits from research in this area. Here, using the Protected Designation of Origin Idiazabal cheese as an example, the impact of the environment and practices of artisanal dairies (including herd feed, teat skin, dairy surfaces, and ingredients) on the microbiomes of the associated raw milk, whey, and derived cheeses was examined through shotgun metagenomic sequencing.

Biopeptide-rich fermented hemp seeds: Boosting anti-inflammatory and immune responses through Lactiplantibacillus plantarum probiotic fermentation.

Cannabis sativa L. (hemp) seeds are increasingly recognized as a promising food source rich in phytochemicals that support inflammatory and immunological reactions. This study investigates whether fermentation with Lactiplantibacillus plantarum can further enhance these functional properties, paving the way for hemp seeds to be developed into potent functional food ingredients.

Solubility of cellulose derivatives is a limited indicator of their function on retarding starch digestion.

Cellulose and its derivatives have been utilized as additives and functional fibers in food industries. The solubility has been traditionally used to categorize cellulose derivatives, whilst their complex effects within food matrix are less understood. In this study, insoluble forms i.

Identification of Lactose-Derived α-Dicarbonyl Compounds in Dairy Products and Elucidation of Their Formation Mechanism.

α-Dicarbonyl compounds (α-DCs) generated from carbohydrates play a key role in food quality and safety as precursors. Lactose contributes to α-DCs generation in dairy products; however, α-DCs with intact lactose carbons have not been investigated so far. This study aimed to identify lactose-derived α-DCs, clarify the mechanism of its formation using model incubations, and investigate the distribution and contents of α-DCs in dairy products.

Assessing Environmental and Economic Sustainability: Valorizing Grape Stems for Animal Feed Production.

This study evaluated an innovative strategy for valorizing grape stems (GS) from the winery industry as an animal feed ingredient from both environmental life-cycle and economic perspectives. Two processes for GS-based feed ingredient production were compared: one using hydrolyzed GS and the other using nonhydrolyzed GS, alongside the conventional animal feed production process. Using primary pilot-scale data for GS-based feed ingredient production and secondary data for animal feed production, life-cycle assessments, and economic analyses were conducted.

Research progress on fermentation-produced plant-derived bioactive peptides.

With the advancement of biotechnology and the human pursuit of a healthy lifestyle, investigations on bioactive peptides (BAPs) have received increasing attention. Compared to proteins, BAPs have lower molecular weights and are more easily digested and absorbed by the human body, exhibiting various physiological functions. For instance, they can inhibit the angiotensin-converting enzyme, lower blood pressure, reduce cholesterol, and possess antioxidant, antimicrobial, and antiviral properties.

Pulsed electric field processing of edible insect slurries induces thermally-assisted microbial inactivation.

Insect-based food ingredients are emerging as sustainable protein sources, but their production requires ensuring microbial safety and inactivation of endogenous enzymes to avoid undesirable proteolysis, without compromising protein structure. While traditional thermal processing affects the protein structure, the potential of pulsed electric field (PEF) technology to inactivate microorganisms in lesser mealworm and house cricket slurries at pH 3 while simultaneously retaining the native protein structure is yet unexplored. Lesser mealworm and house cricket slurries at pH 3 were subjected to continuous and batch PEF treatments with varying intensities (0-450 kJ/kg).

Screening of the effect of new food prototypes based on fermented lentil and quinoa flours on the colonic microbiota of older adults through a static colonic fermentation model.

In view of the increasing demand for plant-based protein alternatives, along with the increased protein requirements of older adults, the formulation of new food concepts based on protein-rich ingredients from legumes or pseudo-cereals seems a promising approach. Previous studies have found that solid-state fermentation can improve the nutritional value and digestibility of plant-based commodities; however, scarce evidence exists regarding the effect on prebiotic potential. This study aimed to compare the effect of fermented and unfermented quinoa and lentil flours on the colonic microbiota, as well as that of new food prototypes (gels and breads) made with the flours.

Co-Designing Recipe Resources to Support Healthy Eating in African-Caribbeans in the United Kingdom: An Academic and Community Partnership Approach.

Introduction: The wealth of free food-based resources available to UK consumers on healthy eating and nutrition provides very limited illustrations of ethnic foods including African-Caribbean cuisines. This inequality in available resources limits the ability of African-Caribbean communities to effectively manage their health and reduces the cultural competence of health professionals.

Objective: The aim was to co-design healthier versions of several traditional African-Caribbean recipe resources by working in partnership with academics, a community-based Third Sector organisation, and their service-users.

Investigating CuO-ZrO Mixed Metal Oxide Nanocomposites for Electrochemical Sensing of Food Colors.

A fast and highly sensitive electrochemical sensor (ECS) is crucially desirable for observing synthetic dyes in foodstuffs, as excessive consumption of these colorants can pose risks to human health, including toxicity and pathogenicity. This research introduces the creation of an ECS comprising a CuO-ZrO nanocomposite for detecting Sunset Yellow (SY) dye in beverage and food items. The synthesized CuO-ZrO material underwent thorough characterization using various physicochemical and electroanalytical methods.

Dietary protein considerations in a sustainable and ageing world: a narrative review with a focus on greenhouse gas emissions and skeletal muscle remodelling and maintenance.

The rise in interest of plant-based protein foods has been meteoric, often leading to calls to adopt exclusively plant-based diets to reduce the intake of animal-based foods. In addition to impacts on human health, moving to an exclusively plant-based (or indeed animal-based) diet may have detrimental implications in terms of environmental sustainability. The impact of a rapid growth in global population on the sustainability of food systems poses clear consequences for the environment and thus warrants careful consideration at a national and, in some cases, global level.

[Suggestions for revision of quality standards of red yeast rice for medicinal and edible purposes in China].

Red yeast rice(RYR) is fermented rice with a long history of medicinal and edible purposes in China. RYR has gained global popularity, particularly in South and Southeast Asia, Europe, and America, due to its blood lipid-lowering effect and abundant edible natural pigments. However, concerns have been aroused regarding the safety of RYR due to increasing reports on the side effects and toxicity associated with statins and mycotoxins in RYR.

Technological innovations in margarine production: Current trends and future perspectives on trans-fat removal and saturated fat replacement.

The margarine market is growing globally due to its lower cost, ease of availability, large-scale commercialization, and expanding market in the bakery and confectionary industries. Butter contains greater amounts of saturated fat and has been associated with cardiovascular diseases. The trans fats generated through the hydrogenation process have several adverse impacts on human health, such as the risk of atherosclerosis, coronary heart disease, postmenopausal breast cancer, vision and neurological system impairment, type II diabetes, and obesity.

Safety evaluation of the food enzyme β-fructofuranosidase from the non-genetically modified strain CNCM I-3399.

The food enzyme β-fructofuranosidase (β-d-fructofuranoside fructohydrolase; EC 3.2.1.

Edible caterpillars ( and ) as emerging source of nutrients and bioactive compounds.

Globally, despite the commercial and cultural importance of edible caterpillars ( and ), comprehensive information on their dietary and therapeutic benefits has not been fully explored. The study was aimed at evaluating the nutritional composition and bioactive compounds profile of two important edible caterpillars ( and ) in Africa. Our results demonstrated that and are capable of amplifying host plant protein (17 %) by 4.

Probiotics and Phytobiotics as Dietary and Water Supplements in Biofloc Aquaculture Systems.

Biofloc technology (BFT) is a relatively new microbial-based cultivation system that can be adopted to accomplish more sustainable aquaculture and circularity goals. This review explores aspects of BFT integrating the utilization of probiotics and phytobiotics as dietary and water supplements. This scientific-based snapshot unpacks some physiological pathways and brings a literature review on how these supplements can boost water quality, as well as aquatic species' growth, health, and survival.

Nutritional properties of common bean protein concentrate compared to commercial legume ingredients for the plant-based market.

There is an enormous demand to develop new sources of proteins, mainly to supply the growing plant-based food market worldwide, with the push for more sustainable and healthier products. The objective of this study was to evaluate the composition and the nutritional properties of commercial soybean, pea, and fava bean protein ingredients and compare them with an in-house ingredient (flour and protein concentrate), obtained from the main Brazilian cultivar of common bean (, Pinto bean). The protein content of the common bean concentrate (79.

Single-cell RNA sequencing uncovers heterogenous immune cell responses upon exposure to food additive (E171) titanium dioxide.

The prospective use of food additive titanium dioxide (E171 TiO) in a variety of fields (food, pharmaceutics, and cosmetics) prompts proper cellular cytotoxicity and transcriptomic assessment. Interestingly, smaller-sized E171 TiO can translocate in bloodstream and induce a diverse immunological response by activating the immune system, which can be either pro-inflammatory or immune-suppressive. Nevertheless, their cellular or immunologic responses in a heterogeneous population of the immune system following exposure of food additive E171 TiO is yet to be elucidated.

The feasibility of using the application developed to operationalize the Global Diet Quality Score in Ethiopia.

Background: The Global Diet Quality Score (GDQS) application is an electronic data collection tool developed to provide a standard, easy-to-use method for collecting low-cost, time-relevant data on diet quality.

Objective: To assess the feasibility and ease-of-use of the GDQS application and associated set of 3D cubes used as visual aids to assist the respondent with estimating amounts consumed at the food group level.

Methods: The study was conducted in August 2021 in two regions of Ethiopia with varied dietary practices.

Effect of processing infant milk formula on protein digestion and gut barrier health (in vitro and preclinical).

The infant gut is immature and permeable with high gastric pH, low protease activities and underdeveloped intestinal architecture. Protein digestion in the upper gastrointestinal tract of infants is slow and incomplete. During manufacture, infant milk formula (IMF) is typically heat-treated so it is safe for human consumption.

Risk assessment of pesticide residues ingestion in food offered by institutional restaurant menus.

The chronic ingestion of pesticide residues through food appears to be a global public health issue, especially in Brazil. This study evaluates 120 menus across six Brazilian institutional restaurants, estimating the allowance of active pesticide ingredients, residue characterization, and chronic exposure risk through food. Data analysis reveals 263 authorized active ingredients, predominantly insecticides (43%), fungicides (40%), and herbicides (14%) for use in 40 foods.

Waste-to-Taste: Transforming Wet Byproducts of the Food Industry into New Nutritious Foods.

Food and beverage production generates enormous amounts of spent residues in the form of pomaces, pulps, grains, skins, seeds, etc. Although these sidestreams remain nutritious, their conversion to foods can be complicated by issues of digestibility and processing, particularly when the residues are wet and therefore highly susceptible to microbial degradation. Ideally, these sidestreams could be stabilized and then re-circulated into food, instead of being diverted to waste, animal feed, or biofuels.