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The four-year field trial was conducted at the Rolnicze Gospodarstwo Doświadczalne Brody (Brody Experimental Farm), Poznań University of Life Sciences, Poland. This study aimed to assess how different doses of gypsum and potassium (K) fertilisers influenced the nutritive value of the alfalfa-grass mixture. The following two experimental factors were duplicated: gypsum fertilisation - two levels (0 and 500 kg/ha) and K fertilisation - four levels (0, 30, 60, and 120 kg/ha). The sward was harvested three times at the full budding phase of alfalfa. The content of nutritive components: crude protein (CP), crude fibre (CF), crude ash (CA) and water-soluble sugars (WSC) by NIRS technique was assessed. The combined application of gypsum and K significantly increased the yields obtained only in the 1st and 3rd harvests of the sward. In the case of CP and WSC, the application of gypsum and K showed no significant effect on the content of these components in the sward. At the same time, it significantly influenced the higher content of CF and CA only in the case of the 2nd harvest. Analysing the influence of only the effect of K on the results obtained, a response of increasing CF content in the sward under the influence of increasing doses of this nutrient was noted. The average potassium content of the sward increased from a K0 fertilisation level to an application rate of K60. In the case of CA content, there was a successive increase with the application of successive fertilisation rates from K0 to a rate of K120. Based on the average yield results, a similar response was observed for the increase in yields obtained with increasing potassium fertilisation rates from K0 to K120. CP content increased due to gypsum fertilisation, as did the achieved sward yields of the alfalfa-grass mixture. The biomass of the alfalfa-grass mixture without gypsum fertilisation contained more WSC than the fertilised one.

Intercropping with legume forages is recognized as an effective strategy for enhancing nitrogen levels in agroforestry, while mowing may influence nitrogen fixation capacity and yield. This study investigated the rooting, nitrogen fixation, nutritive value, and yield of alfalfa (Medicago sativa L.) under intercropping and varying mowing frequencies (CK, 2, and 3) from 2021 to 2023, using walnut (Juglans regia L.) and alfalfa as experimental subjects. The results indicated that intercropping suppressed root growth, whereas increased mowing frequency stimulated root development in the topsoil (0–20 cm). Specifically, the average root length density, root surface area, and root volume from the twice- and thrice-mowed treatments increased by 18.26, 17.45, and 4.15%, respectively, in comparison to the control. The δ15N values of the intercropped alfalfa were significantly lower than those of the monocropped alfalfa (p < 0.05), with the δ15N values of the mowing-thrice treatment increasing by an average of 38.61% compared to the control. Intercropping suppressed alfalfa yield but did not affect the total nitrogen content in the leaves or the nutritive value, and all mowing treatments resulted in land equivalent ratios (LERs) greater than 1. Furthermore, increased mowing frequency enhanced both the nutritive value and yield of alfalfa. Our study suggests that intercropping with walnut can improve biological nitrogen fixation in alfalfa, and that adopting a mowing-thrice regime can optimize yield and nutritive value.

This experiment aimed to assess the dietary adaptation and utilization of high carbohydrate diets to Ying carp and scattered-scaled mirror carp (Cyprinus carpio), focusing on growth performance, muscle nutritive value, and nutrient metabolism. Ying carp (4.5 ± 0.2 g) and scattered-scaled mirror carp (5.01 ± 0.2 g) were fed isonitrogenous diets containing 20%, 30%, and 40% carbohydrates for 8 weeks; the nitrogen content of the three feeds was (5.12% ± 0.03%). After the trail, the final body weight, feed efficiency, and specific growth rate of both carp varieties were analyzed. Results showed that the final body weight, feed efficiency, and specific growth rate of both carp varieties were significantly higher at the 30% carbohydrate level compared to 20% and 40%, indicating improved growth performance (p

Chickpeas (Cicer arietinum L.) are globally valued legume known for their affordability, nutritional significance, and health benefits. They are rich in protein, fiber, vitamins, and minerals such as iron, zinc, folate, and magnesium. This review comprehensively explores the chemical composition of chickpeas and their functional properties, focusing on macronutrients, micronutrients, phytochemicals, and antinutritional factors. It also delves into the potential health benefits of bioactive compounds and peptides derived from chickpeas, highlighting their roles in various physiological functions and applications. The exceptional technofunctional properties of chickpea proteins, including gel formation, texture enhancement, emulsification, and fat/water binding, make them ideal ingredients for diverse food products. Their versatility allows for use in various forms (isolates, concentrates, textured proteins), contributing to the development of a wide range of plant-based foods, nutritional supplements, and gluten-free options. While chickpeas contain some antinutrients like phytates, lectins, and enzyme inhibitors, effective processing methods can significantly reduce their potential negative effects. This review provides valuable insights, offering the novel contributions and an enhanced understanding it brings to the scientific community and food industry. By bridging compositional data with physiological implications, the review reinforces the pivotal role of chickpeas as a dietary component and enriches the existing scientific literature on this essential legume., (© 2025 Institute of Food Technologists®.)

The Jerusalem artichoke (JA), a plantrelated to sunflowers and native to North America, has long been valued for its versatility, especially during periods of food scarcity. This resilient crop serves multiple purposes, functioning as a vegetable, medicinal herb, grazing crop, and even a biofuel source. In recent years, interest in JA has grown, largely due to its high nutritional profile and associated health benefits. This review explores JA's nutritional composition, the benefits of its consumption, and its botanical and agricultural characteristics. Additionally, the various applications of JA in the food industry are discussed, including its use in dairy products, snacks, baked goods, beverages, and functional foods. This review also examines the processing techniques involved in harvesting JA, extracting its valuable components, and incorporating it into food products. Notably, JA is a rich source of fiber and minerals, and incorporating it into food products not only enhances their nutritional value but also improves fermentation processes, lowers the glycemic index, and enhances sensory properties, all while reducing production costs. However, several challenges remain in JA production. These include optimizing growing conditions, addressing high labor costs, developing suitable machinery, determining the ideal harvesting time, increasing pest resistance, identifying suitable packaging materials, and developing sustainable production strategies. These challenges require further research to fully unlock JA's potential as a valuable crop., (© 2025 Institute of Food Technologists®.)

Rice straws are a cheap source of fodder, but they are underutilized as feed due to their low voluntary intake and susceptibility to physical and microbial damage. The present study aimed to define the beneficial effect of calcined oyster shells and rock flour as preservative agents to maintain the physical appearance, palatable component, moisture, nutrient content, and nutritional value of rice straw preserved in an airtight wrapping method. Rice straws in intact and fresh form were sprayed with 1.2% molasses and 0.15% urea solution and sprinkled with 1% calcined oyster shell (cOS), 1% calcined rock flour (cRF), and a mixture of 0.5% cOS+0.5% cRF. The straws were preserved in airtight wrapping for 60 days. Fresh and preserved straws were assessed for organoleptic values, botanical fractions, and proximate and fiber fraction content. The nutritive values were evaluated through a feeding trial using young Pesisir bulls reared under a tethering herding system. There were four experimental diets: fresh rice straw (FRS), cOS preserved rice straw, cRF preserved rice straw, and cOS+cRF preserved rice straw. Parameters measured included DM intake, weight gain, blood hematology, protein, and mineral profiles. Results found that preserved rice straws had higher moisture and crude protein content than fresh straws. Preserved rice straws supplemented with a mixture of calcined shells and rock flour had significantly better texture and microbial status than that of either calcined shell or rock flour. Feeding preserved rice straw supplemented with a mixture of calcined shells and rock flour improved body weight gain that was not significantly different from the fresh straw. In conclusion, using preservatives as a mixture of calcined shells and rock flours produces the best-preserved rice straw for feeding cattle.

Effects of climate warming on nutrition quality and storage of alpine grasslands are still controversial, which is not conducive to the management and utilization of alpine grasslands. A long-term warming experiment (with open-top chambers used to elevate temperature) was conducted at three elevations (relatively low, mid-, and high elevations with 4313, 4513, and 4693 m) of Northern Tibet in 2010 to compare the differences in forage nutritional quality and storage response to warming among three elevations and to explore the relationships between forage nutritional quality and production. In 2019, community surveys, observations of forage biomass and nutrition quality, and soil physicochemical properties were carried out. Forage nutrition quality included crude protein (CP), acid detergent fiber (ADF), neutral detergent fiber (NDF), ether extract (EE), crude ash (Ash), and water-soluble carbohydrate (WSC) content. Warming did not affect community aboveground biomass (AGB) at the three elevations. Warming improved community nutrition quality by increasing community CP content by 25.80% and decreasing community NDF content by 15.51% at the low elevation. In contrast, warming reduced community nutrition quality by increasing community CP, ADF, and NDF contents by 13.45%, 23.68%, and 17.43%, respectively, and decreasing Ash content by 39.50% at the high elevation. Warming did not affect community CP, ADF, NDF, EE, Ash, or WSC contents at the mid-elevation. Warming increased community nutrition storage by increasing community CP, ADF, and NDF storges by 74.69%, 88.18%, and 79.71%, respectively, at the high elevation. Warming did not affect community nutrition storages at the low or mid-elevations. Overall, forbs had higher CP, EE, Ash, and WSC contents and lower ADF and NDF contents compared with graminoids. Community EE content increased with community AGB, but community CP, ADF, NDF, EE, Ash, and WSC contents were not related to community AGB. Therefore, from the low to high elevation, the effects of warming on forage nutrition quality gradually changed from improving to inhibiting. Warming altered rangeland quality by affecting forage nutrition quality rather than forage production. There were no trade-offs between forage nutrition quality and forage production.

This study investigated the effects of formulation and ultrasound on the processing properties and nutrient digestion of soy protein isolate (SPI)-egg white protein (EWP) emulsion gels. The incorporation of EWP significantly improved the texture properties and freeze-thaw stability through disulfide bonds and homogeneous networks in comparison to SPI emulsion gels. However, swelling ratio of emulsion gels at SPI:EWP ratios of 3:1 and 2:1 decreased due to disruption of SPI network continuity. After ultrasound, SPI-EWP emulsion gels exhibited higher gel strength, freeze-thaw stability, and swelling ratio. Digestion kinetics showed an increased half-life time of SPI-EWP emulsion gels with no significant difference in PC max . Flexible proteins could adsorb around small droplets, forming tight interfacial layers and a dense and uniform network according to particle size and Cryo-SEM. This work elucidated the mechanism of performance stabilization and digestion kinetics of SPI-EWP emulsion gels, supporting the design of animal and plant protein complex products., 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 a need for new protein sources to sustainably feed the world. Mushroom proteins are regarded as a future protein alternative considering their low cost, high nutritional quality, and excellent digestibility, have attracted increasing attention. Proteins with multiple structural characteristics endow mushroom with various bioactivities, which has also broadened application of mushroom in nutrition, food fields, as well as in emerging industries. Therefore, the present review narrates the recent developments in nutritional quality of mushroom proteins, while paying considerable attention to cultivation technologies and preparation strategies of mushroom proteins. Moreover, the types, properties and biological benefits of mushroom proteins were summarized, herein the latest research on applications of mushroom or their proteins was highlighted. Eventually, the challenges confronting their widespread utility, despite their high nutritional content were discussed. This review would provide a new appreciation for the future use of mushroom proteins., 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.)

Backround: The present investigation aimed to enhance the postharvest shelf-life of broccoli using vacuum impregnation (VI). Broccoli florets were impregnated with physiologically active chemicals, i.e. calcium chloride and ascorbic acid. Post-impregnation broccoli florets were packed in three different packaging materials (poly(ethylene terephthalate) punnets, low-density polyethylene pouches and shrink-wrap film) and stored at two temperatures (5 and 25 °C). The effects of impregnation solutions, packaging materials and storage temperature on physicochemical attributes (weight loss, total soluble solids, ascorbic acid, total chlorophylls and carotenoid content), antioxidant and phenolic contents, and shelf life were studied. The changes in the chemical structure post-impregnation and during storage were investigated using Fourier transform infrared (FTIR) spectroscopy., Results: Results showed that impregnated broccoli florets exhibited significantly (P < 0.05) higher levels of biochemical attributes immediately after impregnation. During storage, the physicochemical and antioxidant properties of broccoli florets declined for all the samples. However, the reduction in these properties was significantly (P < 0.05) lower in impregnated florets as compared to untreated control samples. Principal component analysis and FTIR results also indicated a clear difference in the impregnated and control samples. The shelf-life of broccoli florets stored at 25 °C was assessed as 4 and 3 days for impregnated and control samples, respectively; whereas the samples stored at 5 °C had a shelf-life of 12 days for impregnated samples and 5 days for the control samples. The findings of the study elucidate the potential of VI in enhancing the initial quality and shelf-life of broccoli., Conclusion: The deterioration during storage is primarily due to physiological weight loss, a natural loss of water and volatile compounds that occur following harvest due to transpiration and respiration. Excessive transpiration can lead to dehydration, which reduces the quality and shelf-life of the product. © 2024 Society of Chemical Industry., (© 2024 Society of Chemical Industry.)

The nutritional properties, anti-nutritional factors, and in vitro digestion characteristics of chickpeas after solid-state fermentation (SSF) with autochthonous microorganisms were investigated. Two strains (P.pentosaceus LFSBB12 & P.pentosaceus LFSBB13) selected from the chickpea substrate were chosen as starter cultures for SSF based on their comprehensive assessment of tolerance, proteolytic activity and α-Galactoside digestion. The results showed phytic acid content decreased dramatically (47.24%) in P.pentosaceus LFSBB12 group compared with that in the unfermented chickpea flour (UCF). Total phenolic and flavonoid of chickpeas both increased approximately threefold in fermentation group. After digestion, the increase in γ-aminobutyric acid, protocatechuic acid and p-hydroxybenzoic acid content exhibited significant positive correlations with the enhancement of in vitro antioxidant activity. Protein digestibility reached to 86.22% (P.pentosaceus LFSBB12) and 82.41% (P.pentosaceus LFSBB13) compared to UCF (74.59%). Fermentation samples gained higher proportion of small peptides and functional bioactive peptides. Therefore, SSF with autochthonous microorganisms could enhance nutritional quality of chickpeas., 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.)

To investigate the effects of β-carotene on the gelling and digestion properties of surimi gels and the underlying molecular mechanisms, the gel properties, moisture distribution, rheological properties, secondary structure and microstructure were determined at different β-carotene concentrations (0 % ∼ 0.1 %). The results indicated that β-carotene levels from 0.02 % to 0.06 % were positively correlated with gel properties, and the storage modulus (G') gradually increased during heating. This was attributed primarily to the conversion of α-helix to β-sheet structures and the intensification of hydrophobic interactions, resulting in a more compact microstructure. Most importantly, at an additional level of 0.06 %, the digestibility did not significantly decrease with increasing gel properties. Moreover, the antioxidant activity of the hybrid gels subjected to gastrointestinal digestion was also enhanced. The present study provides a theoretical foundation for incorporating β-carotene into surimi which will provide more nutritious products., 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.)

Protein-polysaccharide interactions are key to determine the techno-functional and nutritional properties of food systems. Proteins and polysaccharides can form complexes that strongly affect the digestion mechanism by different pathways. Polysaccharides may reduce protein digestibility by altering protein conformation, increasing the viscosity of the digestive medium, inhibiting digestive enzymes, and/or promoting or hindering interactions with physiological components, such as bile salts and phospholipids. This is expected to affect the intestinal transport process and bioavailability of nutrients. Thus, understanding the mechanism and impact of protein-polysaccharide interactions is crucial for designing efficient processing strategies and predicting the nutritional impact of foods.

Ulva lactuca, a green marine macroalga, is known for its potential health benefits due to bioactive compounds such as phlorotannins (PhT). This study aimed to identify and characterize the PhT profile in Ulva lactuca, evaluate their bioaccessibility, and explore their potential therapeutic targets through pharmacological network analysis. The study identified twenty PhT, showing a bioaccessibility of 54 %. Pharmacological network analysis revealed 54 potential targets associated with various disease pathways, including cancer. The findings highlight the nutritional value of Ulva lactuca and suggest the therapeutic potential of its PhT, offering new insights for future research and health applications., 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 © 2025. Published by Elsevier Ltd.)

The impact of cultivar and production system was studied over two years on organoleptic and nutritional characteristics of apple fruits and then, on purees processed with both conventional convection cooking under vacuum and fast innovative microwave cooking. The main factors affecting the content and composition of sugars, organic acids, volatiles, polyphenols, and fibre were in the decreasing order, cultivar, year, and production system. Regarding processing, the fast innovative microwave cooking led to puree with a higher viscosity but with a lower polyphenol content compared to the convection cooking. Microwave cooking seemed to better preserve fibre but limit the diffusion of minor phenolic components, coming from skin and pips to puree and increase polyphenols degradation due to excessively high temperature spot. These results indicate that apple puree processed under vacuum did not present lower organoleptic and nutritional quality compared with fresh apple, as far as sugars, acids, volatiles, polyphenols and fibres were concerned., 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. Published by Elsevier Ltd.)

Countries' regulations mandate front-of-package (FOP) labeling to promote awareness of healthy eating habits. In the Colombian context, this study examined the impact of FOP nutrient warnings on potato chip perceptions, considering the warning's shape. Experiment 1 found that warning shape (circle or octagon vs. control) had a similar effect on perceived healthfulness. Furthermore, the FOP warning reduced the perceived healthfulness of healthy chips but did not affect perceptions of potato chip packages. Experiment 2 assessed how warning shape influenced participants' attention to the warning. No differences were found between round and octagonal labels; however, the control condition showed higher fixation counts and fixation durations compared to the circular or octagonal conditions. The absence of significant findings regarding healthfulness perceptions and attention to FOP warnings suggests further research is needed to identify which label characteristics should be refined or whether additional public policies are required to enhance a population's nutritional opportunities. This study contributes to the FOP warning literature as more countries, particularly in Latin America, adopt warning labels to raise awareness and reduce the consumption of nutrient-poor foods. Therefore, practical and conceptual reasons exist for developing a unique and consistent label to encourage individuals to pause and consider their choices before consuming such products., 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 © 2025 The Author(s). Published by Elsevier Ltd.. All rights reserved.)

Traditional fermented foods and beverages have played a vital role in the diet, culture, and economy of Eastern African countries for centuries, contributing significantly to food security, poverty alleviation, and sustainable development. Despite their importance, comprehensive documentation of their production methods, nutritional benefits, and safety challenges remains limited. This review critically examines the most widely consumed fermented foods and beverages in the region, derived from both plant and dairy sources, with a focus on their processing technologies, microbial dynamics, nutritional profiles, and food safety issues. Data were gathered from a systematic review of published and unpublished scientific research between March and April 2023. These products are predominantly obtained through spontaneous fermentation, a sustainable bioprocessing method that enhances shelf life, nutritional value, and sensory attributes. A diverse range of products, including non-alcoholic and alcoholic beverages, porridges, breads, and yogurt-like dairy products, rely heavily on the activity of lactic acid bacteria and yeasts. While these foods are rich in essential nutrients such as carbohydrates, proteins, vitamins, and minerals, the non-standardized fermentation processes often result in inconsistent quality and pose risks related to foodborne pathogens and toxins. This review emphasizes the urgent need for developing standardized fermentation practices, including the isolation and application of starter cultures, to improve safety and product quality. Furthermore, scaling up traditional fermentation methods for commercialization offers significant opportunities to enhance regional nutrition and economic development while addressing the challenges of food safety and quality assurance., (© 2025 The Author(s). Comprehensive Reviews in Food Science and Food Safety published by Wiley Periodicals LLC on behalf of Institute of Food Technologists.)

Front-of-Package (FOP) nutrition labels are designed to convey the healthiness of food products and help consumers make healthier choices. This research examines how French consumers' responses to a FOP nutrition label-Nutri-Score-are influenced by their initial expectations regarding the overall healthiness of products. Based on expectancy-disconfirmation theory, we hypothesize that when products have a worse-than-expected Nutri-Score, the display of the FOP label will enhance guilt perception and reduce purchase intention. Conversely, when products have a better-than-expected score, the label display will diminish guilt perception and increase purchase intention. A pilot study, two controlled lab experiments, and one field study test our proposition. While in Studies 1 and 2 participants were randomly assigned to the label conditions (Nutri-Score vs. control), the prior expectations of healthiness were a non-randomized factor (Studies: Pilot, 1, and 2). Study 1 (N = 128) validates our proposition with judgments of an unhealthy food item (Nutri-Score-D). Study 2 (N = 147) extends these findings to both healthy and unhealthy food products. When the Nutri-Score grade was better-than-expected, it reduced guilt and boosted purchase intention, even for low nutritional quality foods (Nutri-Score-D). Conversely, a worse-than-expected Nutri-Score increased guilt and lowered purchase intention, even for healthier products (Nutri-Score-B). A field study (1680 sales) suggests that including the Nutri-Score label to products sold in a cafeteria can increase the sales of products labeled D. We show that a nutrition label may, in some cases, increase purchase intentions of unhealthy products and decrease purchase intentions of healthy ones., 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 © 2025 The Authors. Published by Elsevier Ltd.. All rights reserved.)

Despite progress in reducing global hunger, micronutrient deficiencies and imbalanced diets linked to urbanization remain pressing health threats. Protected cultivation offers a promising avenue for sustainable intensification of vegetable production. Additionally, indoor and vertical farming have recently emerged as cutting-edge strategies, particularly in densely populated urban areas and mega-cities. However, research has focused on maximizing yield, neglecting the impact of pre-harvest conditions on produce quality. Here, we explore strategies for manipulating environmental factors within protected cultivation systems to enhance vegetable nutritional value. Research suggests moderate stress can positively influence nutrient composition while plants exhibit stage-specific metabolic responses to environmental factors. For instance, seedlings thrive under a higher blue-to-red ratio, while green light benefits leafy vegetables. Additionally, increased blue light or supplemental UV-A benefits flowering and fruiting vegetables. When other environmental factors are optimal, light intensity significantly impacts vegetable nutritional quality, followed by CO 2 levels, light spectrum, temperature, and humidity. Further research is needed to fully understand the mechanisms, the complex interplay of environmental factors, and their interaction with genetic material and cultural practices on nutritional quality., (© 2025 The Author(s). Comprehensive Reviews in Food Science and Food Safety published by Wiley Periodicals LLC on behalf of Institute of Food Technologists.)

Sustainable alternatives to high-environmental-input feed ingredients are important to reducing the environmental impact of animal agriculture. Protein and oil extracted from cultivation of black soldier fly (Hermetia illucens) larvae (BSFL) on waste feedstocks such as manure, food waste, and plant residues could be a suitable source of nutrients. The oil from BFSL contains large amounts of saturated fatty acids, particularly lauric acid, and may be a more sustainable alternative to palm and coconut oils that are currently used in calf milk replacers in many parts of the world. The objective of this study was to evaluate animal performance in neonatal calves fed calf milk replacers (CMR) containing oil from BSFL. Holstein heifer calves (n = 100) were assigned randomly at birth to receive one of 4 experimental CMR containing 24% CP and 18% fat from a blend of 80/20 palm/coconut oil (B0), 80/20 palm/BSFL oil (B20), 70/30 palm/BSFL oil (B30), or 60/40 palm/BSFL oil (B40). Calves were fed up to 900 g/d of CMR powder reconstituted to 15% solids daily to d 55, then 600 g/d to d 63 and 300 g/d to the end of the trial at d 70. Commercial calf starter, wheat straw, and water were available for ad libitum consumption. Intake, growth, fecal scores, and feed efficiency were monitored and reported weekly. There were no effects of experimental treatments on growth or feed efficiency. Consumption of CMR during the first 2 wk of the study was lower when calves were fed B20 (wk 1 and 2) or B30 (wk 2). Calves were generally healthy and there were no indications of feed refusal or maldigestion. Probability of a non-normal fecal event (fecal score >0) was lower when calves were fed B20 during the first 3 wk of the study. Oil from BSFL may be an attractive alternative to palm and coconut oil in CMR., (The Authors. Published by Elsevier Inc. on behalf of the American Dairy Science Association®. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).)

Despite seafood being the primary source of long-chain omega-3 polyunsaturated fatty acids (PUFAs), the fatty acid (FA) contents of numerous exploited fish species remain unknown, partly due to the prohibitive costs associated with sourcing commercial fish fillets. We assessed whether fish by-products can reliably be used to estimate key nutritional FA contents in fillets by testing for consistent relationships between FA contents in fillet, and those in the breast, cheek, occiput, and tail tissue of three commercial coral reef fish species. Breast tissue was most suitable for estimating concentrations and proportions of FAs in the fillet due to strong and consistent relationships across FA types and species. In contrast, relationships between FA contents in the fillet and in other by-products were inconsistent across species and/or FA types. Through reducing research costs and food waste, utilising by-products will encourage FA research, particularly in tropical regions where omega-3 deficiency rates are highest., 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 The Authors. Published by Elsevier Ltd.. All rights reserved.)

Background: Recently, the pumpkin by-products such as peels and seeds become more and more interesting for confectionary sector, because of the nutritional and bioactive composition. The study was conducted to develop cookies and noodles using different pumpkin by-products (such as peels and seeds) powders in different concentrations and to evaluate the changes in quality characteristics. The powders were prepared from pumpkin seeds and peels., Methodology: In this study, various concentrations of pumpkin peel powder (5%, 10%, and 20%) and seeds powder (5%, 10%, 15%, and 20%) were mixed with commercially available wheat flour to produce cookies and noodles. Furthermore, the nutritional, antioxidant, functional and sensory properties of the developed cookies and noodles were evaluated., Result: Pumpkin peels and seeds powder and their respective products enrich significantly in protein, fiber, beta-carotene, antioxidants such as total phenolic content (TPC), 2,2- diphenyl-1-picrylhydrazyl (DPPH scavenging activity), Ferric reducing ability (FRAP Ferric reducing power assay), ash content and hunter color values. However, pumpkin seed powder had higher protein content (33.25%) than other powders but pumpkin peel powder (16.83%±1.74) had better fiber content than seeds powder. The highest amount of fiber content was found in 10% pumpkin peel cookies. The analysis of the composition of pumpkin peels and seeds powder has been done in order to further promote their functionality in bakery products based, especially, on wheat flour., Conclusion: The best quality and overall acceptable product were obtained when samples were 10% pumpkin peel powder, 15% pumpkin seed powder, and, 10% pumpkin peel powder noodles., Competing Interests: The authors have declared that no competing interests exist., (Copyright: © 2025 Asaduzzaman et al. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.)

This research was conducted to compare the quality and nutritional profile of temperate fruits cultivated in conventional and organic orchards. Sampling was done in Iran from four orchards (two organic and two conventional). Ten fruits were sampled in three replicates in each of the organic and conventional orchards. Some traits such as the content of carotenoid, chlorophyll, ascorbic acid, phenolics, protein, soluble solids (TSS) and calcium (Ca), copper (Cu), zinc (Zn), iron (Fe), potassium (K), sulfur (S) and phosphorus elements were measured in the fruits and leaves. This study aims to evaluate the variability in chemical and nutritional quality parameters among various temperate fruit species sourced from both organic and conventional production methods. The research findings indicate that fruits cultivated in organic orchards exhibit superior quality and enhanced nutritional profiles compared to those grown conventionally. Specifically, the highest levels of carotenoids, chlorophyll, protein, and essential minerals were observed in the organic orchard. Notably, the interaction between orchard type and fruit variety revealed that organic mulberry displayed the highest concentrations of chlorophyll, protein, copper, and potassium. In contrast, organic grapes and figs presented elevated total soluble solids, copper, zinc, and iron levels. These results underscore the benefits of organic farming practices in producing nutritionally rich fruits., Competing Interests: Declarations. Competing interests: The authors declare no competing interests., (© 2025. The Author(s).)

Aquatic biomass, particularly microalgae and duckweed, presents a promising and sustainable alternative source of plant-based protein and bioactive compounds for food and feed applications. This review highlights the nutritional potential of these aquatic species, focusing on their high protein content, rapid growth rates, and adaptability to nonarable environments. Microalgae, such as Chlorella and Arthrospira spp., and duckweed, such as Lemna minor , are evaluated for their functional food applications, including their roles as protein supplements, bioactive components, antioxidants, and emulsifiers in food formulations. The study also examines their environmental benefits, including wastewater bioremediation, nutrient recycling, and greenhouse gas mitigation, which contribute to a more sustainable agricultural system. Technological advancements in the cultivation, harvesting, and processing of microalgae and duckweed are discussed to enhance their scalability and economic feasibility in food and feed production. The findings suggest that integrating microalgae and duckweed into agricultural and food systems can significantly improve food security, nutritional outcomes, and sustainability. Future research should focus on optimizing cultivation efficiencies, advancing protein extraction techniques, and expanding the applications of aquatic biomass in various food products.

Elionurus muticus (Spreng) Kuntze, commonly known as "espartillo", is a South American plant with a rich history of traditional use as an aromatic and medicinal infusion. The essential oil (EO) composition of E. muticus has garnered significant attention in recent decades due to its citrus aroma and antimicrobial properties. However, comprehensive investigations into its nutritional profile, bioactivity, and moisture behavior have been scarce. This study aimed to comprehensively characterize espartillo leaves, uncovering valuable insights for potential agro-industrial applications. Our findings revealed a rich nutritional profile. Espartillo leaves demonstrated a high dietary fiber content (29.5%), alongside moderate levels of carbohydrates (6.2%), and a low-calorie profile (49 kcal/100 g). The essential oil yield was 0.97%, predominantly composed of neral (35.3%) and geranial (43.8%). Furthermore, the leaves extracts exhibited significant levels of total phenolic compounds (42.9-65.0 mgAGE/g), and flavonoids (11.8-13.1 mgQE/g), demonstrating potent antioxidant activity comparable to the synthetic antioxidant BHT. The equilibrium moisture content of espartillo leaves was accurately described by the Oswin equation at lower temperatures (25 and 30 °C) and the Henderson model at higher temperatures (40 and 50 °C). These findings position espartillo as a promising natural source of aromatics, dietary fiber, and bioactive compounds with potential applications in food and pharmaceutical industries. Further research exploring the incorporation of espartillo leaf extracts into functional foods and nutraceuticals is warranted., Competing Interests: Declarations. Competing Interests: The authors declare no competing interests., (© 2025. The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.)

The lucuma tree (Pouteria lucuma), native to South America, is gaining attention for its unique nutritional profile and potential health benefits. This study aimed to analyze the nutritional composition, antioxidant capacity, and fatty acid profile of lucuma fruit from a high-altitude valley in Bolivia. The proximate analysis revealed high levels of carbohydrates (41.7%), dietary fibre (2.4%), and protein (6.9%). Antioxidant assays identified significant amounts of polyphenols, flavonoids, and carotenoids, known for their antioxidant and anti-inflammatory properties. The fruit's fatty acid profile showed a healthy omega-6:omega-3 ratio of 0.21. These results highlight lucuma's potential as a functional food and support further research into its health benefits.

The rising prevalence of celiac disease, gluten sensitivity, and vegan dietary preferences has increased the demand for gluten-free and plant-based foods. This study investigates the potential of aquafaba, a chickpea cooking by-product, as an egg substitute, combined with almond, coconut, and buckwheat flours to develop gluten-free vegan pancake formulations. Aquafaba was optimized for foaming and emulsifying properties under specific conditions (30 min cooking at 70-80 kPa, 110-115 °C, with a 1:1 chickpea-to-water ratio). Four pancake formulations, including gluten containing pancake (GCP), gluten-containing vegan (GCVP) gluten-free pancake (GFP) and gluten-free vegan pancake (GFVP) were evaluated for physicochemical, nutritional, sensory, and textural properties. The GFVP formulation, containing 10.5% almond, 4% coconut, and 15% buckwheat flours, exhibited 14.38% fat, 8.8% protein, 4.01% ash, and 5.29 g/100 g dietary fiber. These values were significantly higher than GCVP, which had 0.24% fat, 7.75% protein, 2.39% ash, and 0.72 g/100 g dietary fiber. Texture analysis showed that gluten-containing pancakes had superior cohesiveness (0.75) and springiness (0.85), while GFVP demonstrated softer properties with cohesiveness at 0.55 and hardness at 2.7 N. Sensory evaluation revealed high consumer acceptability for GFVP, with competitive scores for flavor and overall preference. Using aquafaba and alternative flours allowed the development of gluten-free, vegan, and sugar-free pancakes with desirable nutritional and sensory attributes. These results highlight aquafaba's potential in creating sustainable, functional foods tailored to diverse dietary needs. The findings contribute to the advancement of functional, health-focused food development., Competing Interests: Declarations. Ethics Approval and Consent to Participate: This study did not involve human or animal participants, and therefore, ethics approval and consent to participate are not applicable. Consent for Publication: Consent for publication is not applicable as this study did not involve human participants or any individual data. Competing Interests: The authors declare no competing interests., (© 2025. The Author(s).)

Globally, one in every four individuals faces a deficiency in essential micronutrients. Harvested early from various vegetables, grains, and herbs, microgreens have rich nutritional profiles that can mitigate nutrient deficiencies. Here, we analyzed six microgreens' nutritional profiles for broccoli, black radish, red beet, pea, sunflower, and bean. Ascorbic acid content varied widely, from 32.72 mg/100 g fresh weight (FW) in red beet to 80.45 mg/100 g FW in beans. All microgreens exhibited high macro elements (mg/100 g FW), with potassium ranging from 187.07 to 416.05, magnesium from 45.96 to 86.83, calcium from 67.18 to 148.63, and phosphorus from 2.57 to 4.88. They also contained significant microelements (µg/100 g FW), including iron from 524 to 2610, manganese from 176.32 to 350.56, zinc from 31.92 to 129.78, and copper from 458.84 to 956.34. Glucose content surpassed sucrose and fructose, ranging from 0.114 to 0.580 mg/100 g FW. Among organic acids, citric acid was highest in red beet, succinic acid in beans, and fumaric acid in sunflower. Broccoli microgreens had the highest total phenolic content (825.53 mg GA/100 g FW), while beans had the highest total flavonoid content (758.0 mg RU/100 g FW). Black radish microgreens demonstrated the highest antioxidant capacity. Additionally, volatile aromatic compounds were analyzed across the six microgreen species. These findings highlight the nutritional potential of microgreens, advocating for their inclusion in diets to enhance human health. Red beet microgreens were the richest in organic acids, particularly citric acid, and flavonoids, supporting antioxidant activity, while black radish microgreens exhibited the highest DPPH antioxidant capacity and phenolic content. Bean microgreens stood out for their high ascorbic acid content. Sunflower microgreens had the highest levels of calcium and fumaric acid. Broccoli microgreens were abundant in phenolic compounds and contained high concentrations of iron and manganese. Finally, pea microgreens excelled in phosphorus and copper content., Competing Interests: Declarations. Competing interests: The authors declare no competing interests., (© 2025. The Author(s).)

Objective: To analyze the association between the addition of micronutrients and the use of health and nutrition claims (HNC) in processed and ultra-processed products, and to evaluate whether this association differs according to the nutritional quality., Materials and Methods: This cross-sectional study utilized data from 17 264 packaged foods and beverages available in major supermarket chains in Mexico City in 2017. Information was obtained from the front-of-packages (for HNC), nutrition facts table (energy and nutrients of concern), and ingredient lists (sources of micronutrients)., Results: 25% (95%CI: 26.8,28.3%) of products reported added micronutrients. In this group, the use of HNC was higher compared to those without added micronutrients (55.1 vs. 27.5%). Finally, the proportion of products classified as excess energy (PR 1.11, 95%CI: 1.07,1.16), free sugars (PR 1.09, 95%CI: 1.04,1.15), and with non-sugar sweeteners (PR 4.05, 95%CI: 3.64,4.50) were higher in products that displayed HNC and with micronutrients added compared to products without HNC and micronutrients., Conclusion: The addition of micronutrients was more frequent in ultra-processed products that displayed HNC and products excessive in energy, free sugars or those containing non-sugar sweeteners.

Background/Objectives : A healthy diet in early childhood has been shown to be one of the essential mainstays for the development of children. Few studies have been conducted on preschool canteens, despite the fact that they play a crucial role. Our study aimed to assess the dietary and nutritional quality of the menus served in Spanish Defense Ministry preschool education centers (1-3 years old) and to ascertain their compliance with dietary and nutritional recommendations. We also evaluated the influence of the canteen management model. Methods : Our cross-sectional observational study was carried out on the 448 menus offered in the 25 centers (operating under two management models: direct and contracted) of the Spanish Ministry of Defense during a school year all across the Spanish territory. Results : Under the contracted management model, the frequency of rice was low, as well as that of salads, eggs, fish, and fruit. The rotation within the fish group did not comply with recommendations, showing a shortage of oily fish. The menus' energy values were correct, but the energy profile in the contracted management menus was higher than recommended in protein and fat while being lower in carbohydrates. The lipid profile was adequate. Values were high in cholesterol, simple sugars, fiber, vitamin K, selenium, potassium, and sodium; they were deficient in omega-3 fatty acids, vitamin D, iodine, and zinc. Conclusions : These results could help to establish special references or limits for the Spanish preschool population.

Wild edible flowers (WEFs) have long been an integral part of the diets and cultures of various communities worldwide. WEFs have untapped potential for use in human diets as food, supplements, or additives. These flowers contain compounds like flavonoids, carotenoids, nutrients, and minerals that contribute to their health-promoting properties. The Indian Himalayan Region (IHR), known for its biodiversity, hosts a wide array of underutilized WEFs with significant potential as food sources. Indigenous communities have long recognized the nutritional and medicinal benefits of these flowers, incorporating them into traditional medicine and culinary practices. However, systematic research on the nutritional and phytochemical properties of WEFs in this region remains limited. Therefore, gaining novel insights into the nutraceutical compounds of these flowers is crucial, highlighting their significance in promoting consumption. This review article focuses on the nutritional and phytochemical profiles of WEFs and their associated health benefits.The review also addresses the issue of toxicity in wildflowers, as well as various limitations on their consumption. Additionally, it explores the traditional and contemporary uses of these flowers in the IHR, highlighting the importance of preserving traditional knowledge and biodiversity., Competing Interests: Declarations. Competing Interests: The authors declare no competing interests. Informed Consent: Not Applicable. Institutional Review Board: Not Applicable., (© 2025. The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.)

Background/Objectives : Advances in artificial intelligence now allow combined use of large language and vision models; however, there has been limited evaluation of their potential in dietary assessment. This study aimed to evaluate the accuracy of ChatGPT-4 in estimating nutritional content of commonly consumed meals using meal photographs derived from national dietary survey data. Methods : Meal photographs ( n = 114) were uploaded to ChatGPT and it was asked to identify the foods in each meal, estimate their weight, and estimate the nutrient content of the meals for 16 nutrients for comparison with the known values using precision, paired t -tests, Wilcoxon signed rank test, percentage difference, and Spearman correlation (r s ). Seven dietitians also estimated energy, protein, and carbohydrate content of thirty-eight meal photographs for comparison with ChatGPT using intraclass correlation (ICC). Results : Comparing ChatGPT and actual meals, ChatGPT showed good precision (93.0%) for correctly identifying the foods in the photographs. There was good agreement for meal weight ( p = 0.221) for small meals, but poor agreement for medium ( p < 0.001) and large ( p < 0.001) meals. There was poor agreement for 10 of the 16 nutrients ( p < 0.05). Percentage difference from actual values was >10% for 13 nutrients, with ChatGPT underestimating 11 nutrients. Correlations were adequate or good for all nutrients with r s ranging from 0.29 to 0.83. When comparing ChatGPT and dietitians, the ICC ranged from 0.31 to 0.67 across nutrients. Conclusions : ChatGPT performed well for identifying foods, estimating weights of small portion sizes, and ranking meals according to nutrient content, but performed poorly for estimating weights of medium and large portion sizes and providing accurate estimates of nutrient content.

Healthy eating is one of the main factors that contribute to reducing the risk of noncommunicable diseases [...].

Today, the global trend toward plant-based beverages has grown for sustainability, health-related, lifestyle, and dietary reasons. Among them, drinks produced from almonds have been recognized as a concentrated nutrient source. Commercial almond milk was fermented under the same processing conditions using water and milk kefir grains to determine the starter culture leading to the beverage with the better nutritional profile. The resulting fermented beverages were investigated for protein, phenolic, and flavonoid content, fatty acid profile, and antioxidant activity, determined by DPPH, ABTS, and FRAP assays. Comparing the results, it was found that the almond beverage from milk kefir grains had the highest protein. The lipid profile of both beverages was characterized by a high content of monounsaturated fatty acids and a lower saturated fatty acid concentration compared to almond milk. Despite the higher phenolic content of the almond beverage from milk kefir grains, the ABTS and DPPH tests showed increased antioxidant activity in both fermented beverages, but with no significant difference between them, while the FRAP test showed a pronounced predominance of iron-reducing ability in the beverage from water kefir grains. The evidence from this study suggested that both types of grains can be used as starter cultures to enhance the nutritional and bioactive properties of almond milk.

The current study assessed the quality and safety of hybrid meat products made from turkey meat and red beans with the addition of SAFEPRO ® B-LC-20 protective cultures. The tested materials were hybrid products produced with turkey thigh muscles and red beans in 100:0, 60:40, 50:50 and 40:60 ratios. During a 15-day storage period, research was carried out on the physicochemical and microbiological properties, antioxidant capacity, fatty acid profile and sensory characteristics. The results showed that the count of Enterobacteriaceae in hybrid meat products did not differ significantly depending on the formulation. The addition of red beans in a hybrid meat product formulation significantly increased the antioxidant activity of the products compared to a sample made of 100% meat. The samples with red beans were characterized by significantly lower values of n-6/n-3, UFA/SFA and PUFA/SFA compared to samples produced with turkey thigh muscles and red beans in a ratio of 100:0. In summary, the formulation combining turkey meat and beans in a ratio of 60:40 is recommended as optimal, enabling the creation of a safe hybrid meat product with properties similar to those of a full-meat product.

The health benefits of a plant-based diet may be outweighed by an increased consumption of ultra-processed foods (UPF) and plant-based alternatives. This study compares diet quality (intakes of protein, saturated fatty acids, sugar, fiber, and micronutrients) and nutritional status (prevalence of low holotranscobalamin and ferritin levels) among different dietary patterns: 22.5% vegans, 46.5% vegetarians, 31% omnivores in 142 first-year college students (20 ± 1.6 years, BMI 21.9 ± 3.1 kg/m², 83% female). Intakes of vitamin B12, folate, iron, zinc, and calcium were on average below reference values, especially in vegans and vegetarians. However, the prevalence of low holotranscobalamin and ferritin levels did not differ between the dietary groups, presumably due to supplementation. Irrespective of the diet, UPF contributed to 49% of daily energy intake. UPF exhibited a lower content of protein, fiber, vitamin B2, vitamin B12, folate, zinc and calcium compared to processed foods (all p < 0.001). Plant-based alternatives contained more fiber and less saturated fatty acids whereas the content of protein and micronutrients was lower compared with animal products (all p < 0.05). In conclusion, UPF consumption contributes to the inadequate intake of many micronutrients by young adults. This is further aggravated by plant-forward eating patterns including the consumption of plant-based alternatives., Competing Interests: Declarations. Competing interests: The authors declare no competing interests., (© 2025. The Author(s).)

Lotus rhizome residue (LRr), the primary byproduct of lotus rhizome processing, is abundant in dietary nutrients such as dietary fiber and polyphenols. To enhance the utilization efficiency of LRr and develop noodles with elevated nutritional value, this study investigates the impact of LRr on cooking and nutritional characteristics of noodles. The results showed that the addition of LRr increased the viscoelasticity of dough, but when the amount of LRr was 10%, the viscoelasticity decreased. The addition of 2%-6% LRr can effectively mitigate cooking loss and enhance noodle expansion rate. However, excessive addition results in elevated cooking loss and diminished expansion rate. The reduction in β-sheet and disulfide bond content within gluten, along with the observed structural looseness of dough, are the primary factors contributing to the aforementioned phenomenon. The noodles prepared using the optimal formula exhibited a significant improvement in both phenol and dietary fiber content. Specifically, the dietary fiber content increased from 4% to 11.5%, and the expected glycemic index will decrease from 81.3 to 72.5. The present study establishes a fundamental basis for enhancing the economic value of byproducts from lotus rhizome industry and for innovating formulations of high-fiber noodle. PRACTICAL APPLICATION: When the amount of LRrt was 10%, the dietary fiber content increased from 4% to 11.5% and expected glycemic index will decrease from 81.3 to 72.5. In comparison to whole wheat noodles, LRr noodles presented significant merits in terms of antioxidant capacity and glycemic index. Not only do LRr noodles serve as a premium source of polyphenols, flavonoids, and dietary fiber but they also exhibit a notably lower eGI., (© 2025 Institute of Food Technologists.)

The increasing interest in edible insects, driven by projected global population growth and environmental concerns, has led to the exploration of their potential in the food sector. Edible insects are abundant in macronutrients, such as proteins, lipids and chitin, as well as micronutrients, such as minerals, vitamins and phenolic compounds. Considering their content of bioactive compounds, they offer a sustainable solution to meet future food demands while providing potential health benefits. This review identifies bioactive peptides, phenolic compounds, chitosan, and vitamins as major bioactive ingredients derived from insects. It discusses their presence in various edible insect species, their primary bioactive properties, and methods for production and isolation. Bioactive compounds sourced from edible insects exhibit antioxidant, antimicrobial, and disease-preventing properties. Insects also serve as rich sources of vitamins A, B2, B6, B12, D, and E, albeit with variations in content among species and life stages. However, the consumption of insects poses risks related to their biological and chemical contaminants, as well as their allergenicity. Managed diets in farm-bred insects ensure controlled nutrient levels, highlighting their potential as sustainable sources of bioactive compounds for human health. Adequate processing and labeling of insect-derived products can reduce the risk of insect consumption. In conclusion, the bioactive compound profile of edible insects complements their nutritional richness and highlights their potential to address future nutrition and food security., 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 © 2025 The Author(s). Published by Elsevier Ltd.. All rights reserved.)

In response to the rise of Non-communicable Diseases, public policies, such as Front-of-package (FOP) nutrition labeling, have been implemented to clarify information on food labels and promote healthier eating habits. Brazil adopted black magnifier warning label in 2020, which consists of a black rectangle with a magnifier glass followed by the expression "High in" for three critical nutrients: added sugar, saturated fat and/or sodium. This study aims to evaluate the effect of black magnifier warning label, brand, and claims on Brazilian consumers' perceived healthiness. To achieve this, four products were considered: chocolate flavored milk, granola, mate tea, and cookies. A total of 448 Brazilian consumers took part in an online survey. For each product category, a series of packages were designed considering the following 2-level factors: brand (familiar vs. unfamiliar), black magnifier warning label (presence vs. absence), visual claim (presence vs. absence) and textual claim (presence vs. absence). Participants were shown eight pairs of packages from two of four products and were asked to select the healthiest product in each pair. The data were analyzed using a mixed logit model with random parameters, and conjoint analysis was conducted to estimate the main effects, average coefficients, and standard errors. A significance level of 5 % was considered. For all product categories, the presence of the warnings reduced perceived healthiness of products. On the other hand, the presence of familiar brand and nutritional marketing claims had a greater effect on the perceived healthiness compared to black magnifier. These results demonstrate the effectiveness of warning labels, but the need to regulate claims for strengthening label policies in the Brazilian context., 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.)

Rice (Oryza sativa) is a staple food crop with a rich history and significant contributions to global nutrition. This study examines the production of rice and rice bran, focusing on their nutritional profiles, bioactive compounds, and the lack of proper guidelines for aflatoxins and arsenic in rice products. Rice bran's potential as a dietary supplement, particularly in addressing nutrient deficiencies and diseases, is highlighted. Arsenic contamination, a critical food safety issue, is discussed, as their accumulation poses significant risks, including cancer, cardiovascular diseases, and developmental problems. This overview addresses aflatoxin and arsenic contamination, threatening rice's safety and by-products. The structure and characteristics of rice bran, including types of grain polishing, stabilization processes, and toxic elements, are also analyzed. Factors affecting the bioavailability of nutrients, such as pesticide residues and storage conditions, are considered. The review emphasizes the antioxidant properties of rice milling by-products, particularly pigmented rice varieties rich in bioactive compounds. It offers health benefits such as cancer prevention, anti-diarrheal effects, and anti-diabetic properties. This comprehensive analysis underscores rice bran's nutritional and therapeutic value, advocating for its broader utilization to enhance global health and combat nutrient deficiencies., 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.)

A gluten-free diet is the only treatment for patients with coeliac disease, who report dissatisfaction with the availability and variety of products, especially bread and pasta. The aim was to compare availability, cost, nutritional composition and ingredients of gluten-free and conventional bread and pasta products. Census of breads and pastas available in online commerce belonging to the third largest supermarket chain in southern Brazil. Information was collected at supermarket's and brand's websites. One hundred and fourteen products were analysed ( n  = 37 breads and n  = 77 pastas): 32.4% ( n  = 12) gluten-free breads and 18.2% ( n  = 14) gluten-free pastas. Both gluten-free breads and pastas were significantly more expensive when compared to gluten-containing breads and pastas. Gluten-free breads have higher fat content, gluten-free pastas have higher content of sodium and ingredients. Gluten-free breads and pastas are less available, more expensive and have lower nutritional value compared to conventional versions.

Injera, a fermented staple food traditionally made from Teff flour, is a key part of the Ethiopian diet, with nearly all Ethiopians eating it at least once daily. Compositing various grain-based, and oilseed flours with Teff flour improves the nutritional content, and cost-effectiveness of the produced Injera. In Ethiopia, very limited studies were conducted to investigate the use of sorghum, rice, and teff flour blends combined with flaxseed flour in Injera preparation. Thus, this study was conducted to evaluate the anti-nutritional factors, microbiological characteristics, and ideal blending proportions of sorghum, rice, teff, and flaxseed flours to create a superior quality Injera via D-optimal design. One-way and two-way ANOVA, alongside Tukey's pairwise comparison method, was employed to assess mean differences. The aim was to enhance the nutritional quality of Injera compared to a control sample made from 100% sorghum flour. The optimal nutritional profile was achieved with a blend comprising 50% sorghum, 20% rice, 30% teff, and supplemented with 3% flaxseed flour. This blend resulted in Injera containing 3.02% fiber, 9.30% protein, 83.16% carbohydrate, 393.24 kcal/100 g energy, 13.99 mg/100 g iron, 4.06 mg/100 g calcium, and 3.78 mg/100 g zinc. The optimization process identified this blend as optimal for improving the nutritional quality of Injera. The findings underscore that blending teff with sorghum, rice, and flaxseed flour enhances the nutritive value of Injera., Competing Interests: Declarations. Competing interests: The authors declare no competing interests., (© 2025. The Author(s).)

Reducing sugars and fats in cakes often compromises sensory properties, limiting consumer acceptance. This study proposes that the textural changes from 30% fat replacement (using dietary fibres) can be balanced by adjusting the water-sugar mixture properties through a concurrent 30% sugar replacement. Specifically, key physico-chemical parameters were investigated to design cake reformulation: (i) the volumetric density of hydrogen bonds, Φ w,eff , affecting protein denaturation and starch gelatinization; (ii) the molar volume density of effective hydroxyl groups in the sugar molecules, N OH,s /v s , influencing starch pasting properties; (iii) the Flory-Huggins water interaction parameter, χ eff , describing the hygroscopic properties of sugar mixtures; and (iv) the volume fraction of flour, Φ flour . These parameters were independently varied and tested against phase transitions, dough rheology (temperature sweeps) and cake properties. Results indicated that all physico-chemical parameters (Φ w,eff , N OH,s /v s , χ eff , and Φ flour ) effectively described key physical properties associated with phase transitions and batter rheology during heating, as well as final cake properties. Biopolymer phase transitions and the viscoelastic behavior of batters were primarily governed by Φ w,eff , while cake properties depended on all physico-chemical parameters combined. Sensory tests with naïve consumers confirmed that properly modulating these parameters yielded cakes with sensory attributes comparable to the reference. Notably, cakes with enhanced sweetness, softness, and moistness were achieved despite the 30% sugar and fat reduction, positively influencing liking. Overall, this study highlights a formulation strategy that decouples texture from nutritional composition, enabling improved sensory properties while lowering calorie density., 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 © 2025 The Author(s). Published by Elsevier Ltd.. All rights reserved.)

Front-of-package nutrition labeling (FoPNL) has been gaining prominence as a strategy to reduce the consumption of sugar-sweetened beverages as it helps consumers to clearly identify products with excess sugars. This study aimed to evaluate the efficacy of the Brazilian and Mexican FoPNL systems on simulated purchases of non-alcoholic beverages by adolescents in a fictitious online store. A total of 437 Brazilian adolescents (15-18 years old) participated in the study and were randomized into three experimental groups: control (online store with products displayed without FoPNL), Mexican FoPNL system (products with "excess in" octagonal black warning labels based on the Mexican nutritional profile), and Brazilian FoPNL system (products with "high in" magnifying glass icons following the Brazilian nutritional profile). FoPNL systems have been applied in accordance with the legislation of each country. Participants selected a non-alcoholic beverage to be purchased from 30 options in the experimental online store. After completing the simulated purchase, they responded to questionnaires regarding their perceptions of healthfulness, harmfulness, and excess nutrient content of the beverages, as well as their socioeconomic status. Compared to the control, the Mexican FoPNL system significantly reduced the prevalence of adolescents choosing beverages in the highest tertile of free sugar density (PR: 0.74, 95 %CI: 0.58-0.94), added sugar density (PR: 0.76, 95 %CI: 0.57-0.99), and energy density (PR: 0.75, 95 %CI: 0.58-0.96). Participants in the Mexican FoPNL system group selected beverages containing 11.5 %, 10.3 %, and 7.7 % less free sugars, added sugars, and energy density, respectively, compared to the control group. Regarding total quantities, the Mexican FoPNL system led to the choice of beverages with 5.3 %, 5.0 % and 3.7 % less free sugars, added sugars, and energy, respectively, than those in the control group. The Brazilian FoPNL system resulted in a 2.3 % reduction in the calories purchased compared to the control group but was ineffective in changing the amount of free and added sugars in the simulated purchases. Additionally, the Mexican FoPNL system increased the odds and the prevalence of participants perceiving sweetened beverages as harmful to health by 82 % and 30 %, respectively, compared to the control. In conclusion, the Brazilian FoPNL system was ineffective in reducing the simulated purchase quantities and densities of free sugars, added sugars, and energy. In contrast, the Mexican FoPNL system was effective, outperforming the Brazilian system by reducing the prevalence of participants choosing beverages in the highest tertiles of free sugar density, added sugar density, and energy density, and by increasing the odds and prevalence of adolescents recognizing sweetened beverages as harmful to health., 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. Published by Elsevier Ltd.)

Blanching is an agricultural practice where vegetables are cultivated in darkness to prevent photosynthesis, thereby modifying their colour, texture, and flavor. The technique is popularly employed in Chinese chive (CC). Blanched Chinese chive (BCC) is renowned for its pale-yellow appearance, delicate flavor, and culinary-medicinal values; nonetheless, how blanching alters the chemical composition largely remains intangible. In this study, the physiological, nutritional, and metabolic profiles of BCC and CC were investigated. In BCC, the contents of ascorbic acid, flavonoids, anthocyanins, etc. were decreased markedly, whereas the sugar content and pungency were increased significantly, indicating that blanching shaped the vegetable flavor. UPLC-ESI-MS/MS analysis revealed 366 differential metabolites between BCC and CC, and the metabolism of flavor precursors, S-alk(en)yl cysteine sulfoxides, were stimulated by blanching. Together, these findings give a strong clue that blanching increases the pungency flavor in CC, and is a useful technique for other selected vegetables., 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.)

Aim: To modify the Australian and New Zealand Health Star Rating to account for ultra-processing and compare the alignment of the modified ratings with NOVA classifications and the current Australian Dietary Guidelines classifications of core (recommended foods) and discretionary (foods to limit)., Methods: Data was cross-sectionally analysed for 25 486 products. Four approaches were compared to the original Health Star Rating: (1) five 'negative' points added to ultra-processed products (modification 1; inclusion approach); (2) ultra-processed products restricted to a maximum of 3.0 Health Stars (modification 2; capping approach); (3 and 4) same approach used for modifications 1 and 2 but only applied to products that already exceeded 10 'negative' points from existing Health Star Rating attributes (modifications 3 and 4, respectively; hybrid approaches). Alignment occurred when products (i) received <3.5 Health Stars and were NOVA group 4 (for NOVA comparison) or discretionary (for Dietary Guidelines comparison), or (ii) received ≥3.5 Health Stars and were NOVA groups 1-3 or core., Results: All Health Star Rating modifications resulted in greater alignment with NOVA (ranging from 69% to 88%) compared to the original Health Star Rating (66%). None of the modifications resulted in greater alignment to the Dietary Guidelines classifications overall (69% to 76%, compared with 77% for the original Health Star Rating), but alignment varied considerably by food category., Conclusions: If ultra-processing were incorporated into the Australian and New Zealand Health Star Rating, consideration of ultra-processing within the broader dietary guidance framework would be essential to ensure coherent dietary messaging to Australians., (© 2024 The Author(s). Nutrition & Dietetics published by John Wiley & Sons Australia, Ltd on behalf of Dietitians Australia.)

Processed food products (PFPs) are amply consumed and important sources of nutrients worldwide. Evaluating PFPs by their composition fails to recognize that nutrients are embedded in food matrices and processing modifies their nutritional functionality, for example, the bioaccessibility and bioavailability. PFPs with equivalent chemical composition may experience the "food matrix effect": a difference in the nutritional outcome and health potential. This review presents food matrices attained after processing and their nutritional significance. It also delves into the complex kinetics of digestion conducive to nutrient release from matrices and nutrient interactions before absorption in the small intestine, and the role of microbial fermentation in the colon. Matrices of PFPs can be designed or redesigned and manufactured to be tasty, nutritious, sustainable, as special foods for vulnerable groups, innovative products from novel food sources, and to feed a healthy microbiota. The potential for nutritional improvement of PFPs is driven by understanding the food materials science and changes in food matrices during processing, control of formulation and manufacturing variables, the application of novel technologies, and a multifactor toolbox that supports the rational design of healthy food matrices., (© 2025 Institute of Food Technologists.)

Recently, there has been a growing demand for plant-based beverages that meet nutritional and health needs and have an appealing taste. This study investigated the impact of fermentation with Lactobacillus strains, Acetobacter pasteurianus, and Torulaspora delbrueckii D1-3 on the nutritional quality and aroma compound profile of a sea buckthorn-based cereal beverage. The mixed starter fermented samples, specifically S-APTD (SBCB inoculated with A. pasteurianus, and T. delbrueckii D1-3), showed significant increases in protein and free amino acid (FAA) content, recording values of 9.02 ± 0.01 mg/g and 5468.33 ± 20.31 µg/g, respectively. Proanthocyanidin and β-carotene contents were significantly higher in the mixed SBCB compared to the control, particularly in samples containing A. pasteurianus. Interestingly, the fermentation process also resulted in the reduction and absence of butanoic acid, which was higher in the control, and the complete degradation of phthalates present in the control. Phenylethyl alcohol emerged as the dominant alcohol in SBCB, particularly in the mixed starter fermented samples, while lactic acid was the most prevalent acid in the mixed starter samples except S-APLA (SBCB inoculated with A. pasteurianus and Lactobacillus acidophilus). Ultimately, a functional beverage with enhanced nutritional value and an improved aroma profile can be developed through fermentation with these strains., 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.)