Different extraction methods shape the phenolic signature and biological activity of Morinda lucida extracts: A novel source of bioactive compounds preparing functional applications.

The extraction of bioactive compounds is based on the application of various extraction techniques. Therefore, the stem and root bark of the plant species Morinda lucida L. were used in this research, while the extraction procedure was performed using three extraction techniques: HAE (homogenizer extraction), UAE (ultrasound extraction) as modern, and MAC (maceration) as conventional extraction technique. The presence of different classes of secondary metabolites was determined using the UHPLC method, while the content of total phenols and flavonoids was determined spectrophotometrically. The biological potential was investigated by in vitro antioxidant and enzyme assays. Different extraction technologies showed significant differences in only two classes of phenols, namely lignans and phenolic acids, which were significantly higher in HAE than in UAE and MAC. These findings highlight the significant effect of stem and bark extracts of M. lucida, opening the way for innovative industrial exploitation of these matrices.

Facile synthesis of magnetic ionic covalent organic framework and dispersive magnetic solid phase extraction of aromatic amino acid oxidation products in thermally processed foods.

Aromatic amino acid oxidation products (AAAOPs) are newly discovered risk substances of thermal processes. Due to its significant polarity and trace level in food matrices, there are no efficient pre-treatment methods available to enrich AAAOPs. Herein, we proposed a magnetic cationic covalent organic framework (Fe3O4@EB-iCOF) as an adsorbent for dispersive magnetic solid-phase extraction (DMSPE). Benefiting from the unique charged characteristics of Fe3O4@EB-iCOF, AAAOPs can be enriched through electrostatic interaction and π-π interactions. Under the optimal DMSPE conditions, the combined HPLC-MS/MS method demonstrated good linearity (R2 ≥ 0.990) and a low detection limit (0.11-7.5 µg·kg-1) for AAAOPs. In addition, the method was applied to real sample and obtained satisfactory recoveries (86.8 % âˆ¼ 109.9 %). Especially, we applied this method to the detection of AAAOPs in meat samples and conducted a preliminarily study on its formation rules, which provides a reliable basis for assessing potential dietary risks.

Combining non-destructive devices and multivariate analysis as a tool to quantify the fatty acid profiles of linseed genotypes.

Linseed (Linum usitatissimum L.) and linseed oil, with a fatty acid profile rich in both macro and micro elements, are recognized as functional foods due to their valuable positive effects on health. Fatty acids composition (FAC) is a key indicator in assessing the quality of linseeds. The FAC of linseed is typically determined using chromatographic methods, yielding highly accurate results. However, chromatographic methods entail drawbacks such as requiring pre-chemical processes, generating chemical waste, and being both expensive and time-consuming, similar to chemical analyses. This study focused on the feasibility of colorimeter and FT-NIRS data to determine the FAC (%), protein (%) and neutral detergent fiber (NDF %) in linseed samples. By employing the PLSR analysis based on FT-NIRS, it was determined that the ratios of stearic (R2val = 0.74, RMSEP = 0.09 %), oleic (R2val = 0.75, RMSEP = 0.26 %), linoleic (R2val = 0.85, RMSEP = 0.58 %), linolenic (R2val = 0.71, RMSEP = 1.07 %), 8,11,14 eicosatrienoic (R2val = 0.77, RMSEP = 0.02 %), margaric (R2val = 0.71, RMSEP = 0.01 %), myristic (R2val = 0.75, RMSEP = 0.02 %), and behenic (R2val = 0.74, RMSEP = 1.12 %) in linseed could be successfully predicted. Furthermore, results demonstrated that the protein (R2val = 0.87, RMSEP = 0.9 %) and NDF (R2val = 0.90, RMSEP = 0.6 %) content in linseeds can be successfully predicted. PLSR demonstrated that FT-NIRS had relatively higher predictive capability compared to color models.

The development of sodium reduction targets for New Zealand fast foods and a comparison with the current sodium contents of products.

Sodium intake attributed to fast food is increasing globally. This research aims to develop maximum sodium reduction targets for New Zealand (NZ) fast foods and compare them with the current sodium content of products. Sodium content and serving size data were sourced from an existing database of major NZ fast-food chains. Target development followed a step-by-step process, informed by international targets and serving sizes, and previous methods for packaged supermarket foods. Sodium reduction targets were set per 100 g and serving, using a 40% reduction in the mean sodium content or the value met by 35-45% of products. Thirty-four per cent (1797/5246) of products in the database had sodium data available for target development. Sodium reduction targets were developed for 17 fast-food categories. Per 100 g targets ranged from 158 mg for 'Other salads' to 665 mg for 'Mayonnaise and dressings'. Per serving targets ranged from 118 mg for 'Sauce' to 1270 mg for 'Burgers with cured meat'. The largest difference between the current mean sodium content and corresponding target was for 'Other salads' and 'Grilled Chicken' (both -40% per 100g) and 'Fries and potato products' (-45% per serving), and the smallest, 'Pizza with cured meat toppings' (-3% per 100 g) and 'Pies, tarts, sausage rolls and quiches' (-4% per serving). The results indicate the display of nutrition information should be mandated and there is considerable room for sodium reduction in NZ fast foods. The methods described provide a model for other countries to develop country-specific, fast-food sodium reduction targets.

Rapid screening of prednisolone acetate adulterants in health foods using colloidal gold immunochromatographic assay.

In this study, a rapid detection method utilizing colloidal gold immunochromatography (CG-ICA) was developed for the detection of illegally added prednisone acetate in health foods. Initially, the preparation conditions of colloidal gold solution were optimized. The optimal potassium carbonate dosage, antibody diluent type, antibody dosage, probe labeling time, blocking time and BSA dosage were determined. Technical analysis was performed to ensure that the established CG-ICA exhibited satisfactory color development and inhibition rates. Under optimized conditions, the cut-off value of CG-ICA was 250 µg/kg. The assay demonstrated a sensitivity of 100 %, a false positive rate of 8 %, and a false negative rate of 0, indicating high specificity for prednisone acetate. The results obtained from testing actual samples were consistent with those obtained using LC-MS/MS, thereby verifying the reliability of the developed method. This method offers robust support for the rapid detection of illegally added prednisone acetate in health foods.

Ultra-processed vegan foods: Healthy alternatives to animal-source foods or avoidable junk?

Animal-source foods (ASFs), namely, meat, milk, eggs, and derived products, are crucial components of a well-balanced diet owing to their contribution with multiple essential nutrients. The benefits of the consumption of ASFs in terms of hedonic responses, emotional well-being, and mood are also widely documented. However, an increasing share of consumers decide to exclude ASFs from their diets. Some of these vegan consumers are inclined to consume so-called "meat" and/or "dairy analogs," which are produced from plant materials (soy, wheat, and oat, among others). In order to simulate appearance, texture, and flavor of ASFs, these industrial vegan foods are designed using an intricate formulation and industrial processing, which justifies their identification as ultraprocessed foods (UPFs). While the introduction of these processed vegan products is becoming popular in developed countries, the consequences of the sustained intake of these products on human health are mostly ignored. Contrarily to common belief, which emphasizes their role as "healthy" alternatives to ASFs, these plant-based UPFs may enclose certain threats, which are reviewed in the present paper. The remarkable differences between vegan UPFs and the genuine ASFs (meat/dairy products) from sensory, nutritional, hedonic, or health perspectives precludes the designation of the former as analogs of the latter. Understanding the basis of these differences would contribute to (i) providing consumers with grounds to make reasoned decisions to consume meat/dairy products and/or the vegan alternatives and (ii) providing food companies with strategies to produce more appealing, nutritive, and healthy industrially processed vegan products.

Metagenomic insights into traditional fermentation of rice-based beverages among ethnic tribes in southern Assam, Northeast India.

Introduction: Traditional fermented foods have long been recognized for their numerous health benefits along with their potential to aid in the treatment of gastrointestinal disorders. These fermented foods have been shown to promote gut health and contribute to a longer, healthier life. Methods: The high-throughput sequencing using the Illumina MiSeq platform was employed to investigate the microbiome communities of rice-based fermented beverages consumed by ethnic tribes in Southern Assam, namely Zeme Naga, Dimasa Kachari, Hmar, Karbi and Tea tribes. Results: The fermented rice-based beverages were highly predominated by Firmicutes, Bacteroides, Proteobacteria, and Actinobacteria exhibiting the highest relative abundance across all tribes. At genus level, significant abundance of pediococcus, lactobacillus, bacillus, leuconostoc, acetobacter, staphylococcus, delftia, erwinia, klebsiella and chrysebacterium were found amongst these ethnic tribes. Discussion: Understanding the fermented food microbiome will help to know the relationships between microbial communities and their effect on health of humans amongst the tribes. Furthermore, the use of these fermented products could provide enhanced health benefits to southern Assam region of India.

Future perspectives: Current trends and controversies of meat alternatives classified as ultra-processed foods.

This study reviewed the current state of meat alternatives including plant-based or cell-based ingredients and discussed the contentious factor surrounding the classification of meat alternatives as ultra-processed foods (UPFs). The term UPFs refers to foods undergoing extensive industrial processing and containing additives such as flavors, colors, emulsifiers, and preservatives. There is growing concern regarding the potential adverse effects of UPF consumption on health, nutrition, and sociodemographic factors. Additionally, this study examined the market potential, drivers, and barriers associated with different types of meat alternatives. In light of barriers focused on UPFs, meat alternatives can be disputed in that they undergo extensive processing and are highly processed, including numerous ingredients, while meat alternatives offer potential solutions to the environmental, ethical, and health issues associated with animal meat consumption. Consequently, it is important to distinguish them from other UPFs, which are known to have detrimental effects on health. Therefore, this paper proposed a reassessment of the UPF classification system, the establishment of uniform nutritional profiles for meat alternatives, and the dissemination of their beneficial impacts. These measures are necessary to validate the exclusion of meat alternatives from the UPF category and to promote their development and adoption.

Associations between exposure to advertising of foods high in fats, salt and sugar and purchase of energy and nutrients: a cross-sectional study.

OBJECTIVE: To assess associations between self-reported advertising exposure to foods high in fats, salt and sugar and household purchases of energy, nutrients and specific product categories. DESIGN: A cross-sectional design was used. Advertising exposure data were gathered using a questionnaire administered to the main shopper of each household, and purchase data from supermarkets and other stores for these households were accessed for a 4-week period during February 2019. SETTING: Households in London and the North of England. PARTICIPANTS: Representative households (N 1289) from the Kantar Fast Moving Consumer Goods Panel. Main shoppers were predominantly female (71 %), with a mean age of 54 years (±13). RESULTS: Linear regression models identified that exposure to foods high in fats, salt and sugar advertising through traditional mediums (including broadcast and print), but not digital, transport, recreational or functional mediums, was associated with greater purchases of energy (9779 kcal; 95 % CI 3515, 16 043), protein (416 g; 95 % CI 161, 671), carbohydrate (1164 g; 95 % CI 368, 1886) and sugar (514 g; 95 % CI 187, 841). Generalised linear models showed that individuals who reported exposure to sugary drink advertising were more likely to purchase sugary drinks (1·16; 95 % CI 2·94, 4·99) but did not purchase more energy or nutrients from sugary drinks. There was no evidence of associations between exposure to advertising for sugary cereals or sweet snacks and purchases from these categories. CONCLUSIONS: There was a strong influence of traditional advertising and sugar-sweetened beverage advertising on household food and drink purchases, thus supporting the need for advertising restrictions across traditional formats and for sugary drinks specifically.

Determinants of the consumption of ultra-processed foods in the Brazilian population.

This article aims to evaluate the sociodemographic determinants of ultra-processed foods (UPF) consumption in the Brazilian population ≥ 10 years of age. The study used data from the personal and resident food consumption module of the Family Budget Surveys, grouping foods according to the NOVA classification of food processing. The classification and regression tree (CART) was used to identify the factors determining the lowest to highest percentage participation of UPF in the Brazilian population. UPF accounted for 37·0 % of energy content in 2017-2018. In the end, eight nodes of UPF consumption were identified, with household situation, education in years, age in years and per capita family income being the determining factors identified in the CART. The lowest consumption of UPF occurred among individuals living in rural areas with less than 4 years of education (23·78 %), while the highest consumption occurred among individuals living in urban areas, < 30 years of age and with per capita income ≥ US$257 (46·27 %). The determining factors identified in CART expose the diverse pattern of UPF consumption in the Brazilian population, especially conditions directly associated with access to these products, such as penetration in urban/rural regions. Through the results of this study, it may be possible to identify focal points for action in policies and actions to mitigate UPF consumption.

Nutrient profiling assessment of packaged snack foods with nutrition-related claims available on the Indian market.

Background: Food packaging includes labels with specific nutrient contents to provide consumers with nutritional information. Legislative actions and consumers' growing interest in nutrition information have increased the disclosure of nutrition information. The study was planned to examine packaged snack foods carrying nutritional claims for nutrition labeling. Methods: The selected packaged chips were divided into categories based on the primary ingredients mentioned on the nutrition label, such as cereal/pseudocereal-based, millet-based, vegetable-based, and pulses/legume-based chips. Four threshold levels, such as total sugar, sodium, total fat, and saturated fat, were used for categorization. Results: Out of a total of 23 packaged chips, the corresponding 2, 7, 8, and 13 products had a higher content of sugar, saturated fat, sodium, and total fat than the threshold levels. A significant (p ≤ 0.01) difference was observed in the values of nutrients analyzed through laboratory methods in comparison with the values given on the nutrition label in the majority of the products. Conclusion: The majority of the products belonged to national brands and differed from the nutrition-related information given on the product label in terms of the nutrient content claim.

The promotion of ultra-processed foods in modern retail food outlets in rural and urban areas in Kenya.

OBJECTIVE: To assess the availability and marketing of ultra-processed foods (UPFs) in modern retail food outlets (supermarkets and minimarts) in Kenya and associated factors. DESIGN: This cross-sectional study was conducted in Kenya from August 2021 to October 2021. Variables included; the geographic location and the socioeconomic status levels (SES), the food items displayed for sale and advertised in the stores, and locations in the stores such as the entrance. SETTING: Three counties in Kenya (Nairobi - urban, Mombasa - coastal tourist, and Baringo- rural). Each county was stratified into high and low SES using national poverty indices. PARTICIPANTS: Food outlets that offered a self-service, had at least one check-out, and had a minimum of two stocked aisles were assessed. RESULTS: Of 115 outlets assessed, UPFs occupied 33% of the cumulative shelf space. UPFs were the most advertised foods (60%) and constituted 40% of foods available for sale. The most commonly used promotional characters were cartoon characters (18%). UPFs were significantly more available for sale in Mombasa (urban) compared to Baringo (rural) (Adjusted prevalence rate ratios (APRR): 1.13, 95% confidence interval (CI): 1.00-1.26, p=0.005). UPFs advertisements were significantly higher in Mombasa ((APRR): 2.18: 1.26-3.79, p= 0.005) compared to Baringo and Nairobi counties. There was a significantly higher rate of advertisement of UPFs in larger outlets ((APRR): 1.68: 1.06-2.67 p=0.001) compared to smaller outlets. CONCLUSIONS: The high marketing and availability of UPFs in modern retail outlets in Kenya calls for policies regulating unhealthy food advertisements in different settings in the country.

Purchase Intention of Healthy Foods: The Determinant Role of Brand Image in the Market of a Developing Country.

In the current consumer context, the trend towards a healthy lifestyle has significantly increased the demand for healthy foods. This study aims to identify the relationship between the brand image (BI) and purchase intention (PI) of these products and how variables such as perceived brand quality (BPQ) and brand satisfaction (BS) influence brand trust (BT) and brand loyalty (BL) in this relationship. The methodology includes a quantitative approach, using non-probability convenience sampling. Using an online survey, data were collected from 637 consumers. Analyses were performed using structural equation modeling (SEM-PLS). The results show no significant correlation between BI and PI, but BI significantly impacts BPQ, BS, BT, and BL. Furthermore, BPQ positively influences BS, BT, and BL, but it does not have a direct influence on PI. The findings suggest that a positive brand image satisfies consumers and generates long-term trust and loyalty. However, perceived quality does not always translate into purchase intention due to various barriers. Practical implications highlight the importance of building a strong and positive brand image to encourage demand for healthy products.

Could Snacks Based on Lupin Be a Nutritious Treat? A Point of View.

This viewpoint article presents an opinion about snacks made with lupin species. The nutritional quality of cereal-based snacks increased significantly when lupin was added. For instance, the protein and fibre content of lupin snacks could be as high as 55.7% and 8.3% respectively, soluble fibre as high as 61.2% of total fibre, and protein digestibility close to that of casein. As for sensory evaluation, some lupin snacks were ranked even better than controls. Moreover, some lupin snacks had similar or improved rheological behaviour with respect to controls. For instance, expansion indices of 11 versus 3 for controls. In summary, by adjusting formula and processing conditions, it is possible to obtain, at the same time, a healthy and tasty snack with very good machinability and rheological behaviour. This could improve the image and concept of snacks by providing an excellent opportunity for improving the diet quality of habitual consumers of snacks. This point of view also provides suggestions for improving the nutritional, rheological, and sensory evaluation of lupin snacks.

Driving Innovation Through Regulatory Design and Corporate Behaviour: A Case Study of Functional Food Industry in Japan.

This study addresses the critical need for innovation in the healthcare sector, particularly in Japan's functional food industry, amid rising chronic diseases and healthcare costs. It explores the complex relationship between regulatory design and corporate behaviour, focusing on how companies' compliance strategies influence their research and development (R&D) investments. A mixed-method approach was used, analysing data from 15 major dietary supplement companies and 74 products under Japan's Foods with Function Claims (FFCs) regulation. The study reveals a correlation between companies' engagement in the FFCs system and their preference for conducting in-house clinical trials, indicative of higher R&D investments (R = 0.66, p = 0.007), and that between the latter variable and average product sales, which is a measure of returns on regulatory compliance (R = 0.66, p = 0.008). Companies actively complying with FFCs regulations tend to conduct R&D and accumulate knowledge in-house, to innovate and differentiate their products, gaining competitive advantages. The study also highlights the role of a company's size, market presence, and industry origins in shaping regulatory strategies, with firms from other industries using FFCs regulations to explore new business opportunities. The research underscores the importance of flexible regulatory frameworks that encourage R&D investment, leading to innovation and competitive advantages in the healthcare sector.

Restructuring the FDA's Food Program: Promises and Pitfalls.

Following an outbreak of Cronobacter sakazakii infection in infant formula, the US Food and Drug Administration commissioned a series of reports and then undertook a major reorganization of its food program. This article describes the changes that went into effect on 1 October 2024, why those changes are likely to improve the new Human Foods Program, and additional work that must be undertaken to enhance the agency's impact upon public health.

Nutritional and Culinary Habits to Empower Families (n-CHEF): a feasibility study to increase consumption and home cooking of plant-based foods.

OBJECTIVE: To analyse the feasibility and acceptability of a culinary nutritional intervention aimed at increasing plant-based foods consumption in the context of the Mediterranean diet in parent-child dyads. DESIGN: The Nutritional and Culinary Habits to Empower Families (n-CHEF) is a 9-month feasibility study that included four culinary nutritional workshops (two face to face, two online) led by a chef and a dietitian-nutritionist. These workshops combined cooking with plant-based foods, with nutritional advice and experimental activities. The main outcomes were retention, quality of the intervention (monitoring workshops, acceptability and perceived impact) and changes in dietary and cooking habits. SETTING: Parent-child dyads, Spain. PARTICIPANTS: Parent-child (aged 10-14 years) dyads. RESULTS: Fifteen parent-child dyads were recruited, of which thirteen were retained during the 6-month follow-up. All but one parent-child dyads attended the four workshops. The overall assessment of the workshops was positive, although the online workshops were rated lower than the face to face. In general, parent-child dyads reported benefits in terms of nutrition and cooking aspects. Parents significantly increased their adherence to the Mediterranean diet, but non-significant changes were observed in children. However, children increased their consumption of vegetables and legumes and reduced snacks and ready meals. Parents also changed some of their culinary habits and increased their confidence in cooking at home. CONCLUSIONS: The n-CHEF showed that the culinary nutritional intervention had good levels of recruitment, retention and acceptability among parent-child dyads. In addition, dietary and culinary knowledge and habits can be improved, although further studies are needed to know the long-term effects in larger populations.

Monitoring sodium content in processed and ultraprocessed foods in Argentina 2022: compliance with National Legislation and Regional Targets.

OBJECTIVE: To assess the current Na levels in a variety of processed food groups and categories available in the Argentinean market to monitor compliance with the National Law and to compare the current Na content levels with the updated Pan American Health Organisation (PAHO) regional targets. DESIGN: Observational cross-sectional study. SETTING AND PARTICIPANTS: Argentina. Data were collected during March 2022 in the city of Buenos Aires in two of the main supermarket chains. We carried out a systematic survey of pre-packaged food products available in the food supply assessing Na content as reported in nutrition information panels. RESULTS: We surveyed 3997 food products, and the Na content of 760 and 2511 of them was compared with the maximum levels according to the Argentinean law and the regional targets, respectively. All food categories presented high variability of Na content. More than 90 % of the products included in the National Sodium Reduction Law were found to be compliant. Food groups with high median Na, such as meat and fish condiments, leavening flour and appetisers are not included in the National Law. In turn, comparisons with PAHO regional targets indicated that more than 50 % of the products were found to exceed the regional targets for Na. CONCLUSIONS: This evidence suggests that it is imperative to update the National Sodium Reduction Law based on regional public health standards, adding new food groups and setting more stringent legal targets.

Adherence to the EAT-Lancet sustainable diet and ultra-processed food consumption: findings from a nationwide population-based study in Brazil.

OBJECTIVE: To evaluate the association between ultra-processed food consumption and adherence to the EAT-Lancet diet in a representative sample of the Brazilian population. DESIGN: The study used data from the Brazilian National Dietary Survey 2017-2018 and employed linear regression models to evaluate the association between ultra-processed food consumption and adherence to the EAT-Lancet diet, as measured by the Nova food system and Planetary Health Diet Index (PHDI), respectively. SETTING: Nationally representative sample of the Brazilian population. PARTICIPANTS: The study included 46 164 Brazilians ≥ 10 years old. RESULTS: The average PHDI total score was 45·9 points (95 % CI 45·6, 46·1). The ultra-processed food consumption was, with dose-response, inversely associated with the adherence to the EAT-Lancet diet. The PHDI total score was 5·38 points lower (95 % CI -6·01, -4·75) in individuals in the highest quintile of consumption of ultra-processed foods, as compared to those in the first quintile. The PHDI score was also inversely associated with the share of processed culinary ingredients and processed foods and positively associated with the share of unprocessed or minimally processed foods. CONCLUSIONS: Our study showed an inverse relationship between the consumption of ultra-processed foods and the adherence to a healthy and sustainable diet.