Effect of fermentation, malting and ultrasonication on sorghum, mopane worm and Moringa oleifera: improvement in their nutritional, techno-functional and health promoting properties.

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

Atlantic Canadians' Sensory Perception of Couscous Made with Sugar Kelp (Saccharina latissma).

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

Cannabis-infused foods: Phytonutrients, health, and safe product innovations.

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

"I Haven't Had Moose Meat in a Long Time": Exploring Urban Indigenous Perspectives on Traditional Foods in Saskatchewan.

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

Biological Properties, Health Benefits and Semisynthetic Derivatives of Edible Astraeus Mushrooms (Diplocystidiaceae): A Comprehensive Review.

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

Association between nutritional literacy and nutrition label use in Chinese community residents.

Introduction: Nutritional literacy (NL) has a critical influence on food choices. The objective of the present study was to examine the association of NL with nutrition label use. Methods: A cross-sectional study was conducted in Bengbu, China. In total, 955 adults were interviewed using a questionnaire designed for the present study to collect information on demographics, lifestyle, nutrition label use, and NL. Binary logistic regression models were used to calculate odds ratios (OR) and 95% confidence intervals (CI) for nutrition label use and its predictive variables. Results: In total, 40.4% of the participants reported looking at nutrition label when purchasing prepackaged foods. NL was significantly positively associated with nutrition label use and specifically with checking nutrition facts table, purported nutrition benefits and purported health benefits. In terms of specific facets of NL, nutrition knowledge, applying skills, and critical skills were associated with nutrition label use. After stratification by monthly income and education, the association between NL and nutrition label use was discovered only in individuals with low monthly income. Additionally, nutrition knowledge was associated with nutrition label use only in adults with high education level, whereas applying skills were associated with nutrition label use only in those with low education level. Conclusion: The use of nutrition label remains low among Chinese community residents, especially the purported nutritional benefits and purported health benefits. NL is positively associated with nutrition label use, especially with respect to functional and critical NL, with differences based on socioeconomic status. The findings highlight the need for NL interventions targeting individuals with different levels of education and income to encourage use of nutrition label in China.

Unraveling the Physicochemical, Nutritional and Antioxidant Properties of the Honey Produced from the Fallopia japonica Plant.

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

Bioactive Compounds from Kinnow Processing Waste and their Associated Benefits: A Review.

We have explored the expansive possibilities of kinnow peel, a frequently ignored by-product of the fruit processing industry, in this thorough analysis. The production of kinnow generates a significant amount of waste, including peel, seeds, and pulp. The disposal of this waste is a major environmental issue, as it can lead to pollution and greenhouse gas emissions. Due to the presence of bioactive substances that may be used in a variety of sectors, kinnow processing waste has the potential to provide a number of advantages. In the culinary, pharmaceutical, and cosmetic industries, the peel, seeds, and pulp from kinnow can be used as natural sources of antioxidants, aromatics, pectin, and dietary fibre. Utilizing kinnow waste promotes eco-innovation, increases sustainability, and aids in waste reduction. The development of a circular economy can be sped up with more study and commercialization of kinnow waste products. This analysis emphasises how important it is to understand and utilise the unrealized potential of agricultural byproducts, like kinnow peel.

Application of natural and modified additives in yogurt formulation: types, production, and rheological and nutraceutical benefits.

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

Pomegranate (Punica granatum L): A Fruitful Fountain of Remedial Potential.

Pomegranate (Punica granatum L.) has long been used for medical purposes. Punica protopunicas and Punica granatum L. are two prominent species of pomegranate, generally known as "Anar" and farmed worldwide. Its medicinal value is documented in several ancient texts. This review article aims to provide a comprehensive overview of the remedial uses of pomegranate in traditional and modern medicine. The methodology employed for this review involves a systematic literature search, collection of relevant articles, and critical analysis of their content. The review covers the botanical properties, phytochemical composition, and diverse remedial applications of pomegranate, including its antioxidant, anti-inflammatory, anticancer, cardiovascular, antimicrobial, and dermatological properties. The gathered data emphasizes the potential benefits of pomegranate-derived compounds in managing a range of health issues. This review sheds light on the importance of pomegranate as a valuable natural resource for various therapeutic interventions and encourages further research to unlock its full remedial potential. Traditional medicine is gaining popularity to restore health to individuals with few negative effects. Due to the existence of key phytochemical elements such as flavonoids, punic acid, ellagic acid, anthocyanins, ellagitannins, flavones, and estrogenic flavonoids, it has a wide range of clinical applications.

Buckwheat Flour (Fagopyrum esculentum Moench)-A Contemporary View on the Problems of Its Production for Human Nutrition.

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

Nutritional benefits, phytochemical constituents, ethnomedicinal uses and biological properties of Miracle fruit plant (Synsepalum dulcificum Shumach. & Thonn. Daniell).

Miracle fruit plant or Miracle berry plant (Synsepalum dulcificum) is a peculiar medicinal plant because of the unique taste-modifying property of its fruit which is due to the presence of the glycoprotein, miraculin. This property has been known for centuries to the people of tropical Western and Central Africa who also employ different parts of the plant in the management of various ailments. Scientific investigations have unravelled several pharmacological properties of the plant which include antidiabetic, blood cholesterol-lowering, anti-hyperuricaemia, antioxidant, anticonvulsant and anticancer properties. Also, subacute administration of the plant extract up to 200 mg/kg was not found to be toxic in rats. Apart from miraculin, other pharmacologically active compounds have been identified in the plant including alkaloids (dihydro-feruloyl-5-methoxytyramine, N-cis-caffeoyltyramine, N-cis-feruloyl-tyramine), lignins (+-syringaresinol, +-epi-syringaresinol), phytosterols, triterpenoids, phenolic acids, flavonoids, and amino acids. The plant has also been credited with notable nutritional benefits. Proper documentation of available information on folkloric use, biological activity, constituent phytocompounds, and nutritional benefits of ethnobotanicals will go a long way in affording optimal benefits from their therapeutic potentials. This can also aid in the conservation of species at risk of extinction. This work presents an up-to-date review of the ethnobotany, phytochemistry, biological and nutritional properties of Synsepalum dulcificum.

Indigenous Knowledge about Consumption of Edible Insects in South Africa.

Consumption of edible insects is an indigenous practice that has played an essential role in human nutrition across Africa. The traditional use of insects forms an important part of food culture in Africa, and insects are consumed either as a delicacy, emergency, or staple source of food. However, indigenous knowledge about insect consumption is being lost because recent generations have adopted western methods and paid less attention to traditional practices. We conducted 500 questionnaires in five local municipalities in Kwazulu-Natal (KZN), and 122 questionnaires in four local municipalities in Vhembe district in Limpopo, South Africa, to document indigenous knowledge about edible insects' consumption, collection, and preparation methods used in Limpopo and KZN. Eight insect species belonging to five insect orders were used as food in Limpopo and KZN, with mopane worms (94%) and termites (70%) being the most preferred species by respondents in Limpopo and KZN, respectively. Ninety-five percent of the respondents occasionally consumed insects in Limpopo, while only 28% did so in KZN. Nutritional benefits and tradition were the main reasons for consuming insects. Edible insects are a nutritious diet and play an important role in people's livelihoods in rural areas. However, there was a notable decline in entomophagy, particularly in KZN. The decline may be related to occidental acculturation, discomfort associated with eating insects, and declining insect availability. To promote entomophagy, the authorities should encourage people to include edible insects in their diets because of their nutritional value. In addition, edible insect flour should be incorporated in food products such as biscuits, bread, energy bars, cereal, and cookies to promote acceptability.

Plantains: Gluco-friendly usage.

Plantains are a staple food for a large proportion of the world's population. Rich sources of carbohydrates, they are considered taboo by most diabetes care providers. For persons living with diabetes, however, they are a preferred food item. This multi country authored article discusses the nutritional and culinary qualities of plantains. It discusses how to consume the fruit in a glucose-safe manner, by reducing the glycaemic load and total caloric load due to a low glycaemic index. Simple ways of modifying plantain preparation and serving are suggested, to help patients take this foodstuff without impacting glucose control.

Proximate, fatty acids and metals in edible marine bivalves from Italian market: Beneficial and risk for consumers health.

Seafood is recognized as a healthy food choice due to high contents of essential nutrients, including polyunsaturated fatty acids (PUFAs) of the n-3 family. However, seafood is often contaminated by toxic compounds, which have adverse effects on human health. The aim of this study was to provide information about the percentage of edible part, condition index and the benefit and risk for human consumers health associated to the consumption of eight bivalve species (Flexopecten glaber, Mimachlamys varia, Modiolus barbatus, Mytilus galloprovincialis, Ostrea edulis, Ruditapes philippinarum, Solen marginatus and Venus verrucosa) of high commercial value, purchased from Taranto local fish markets. High percentage of edibility and condition index were found in all analysed species. The relatively high protein content, low levels of lipid and high percentage of healthy n-3 PUFAs make M. varia, O. edulis, S. marginatus, M. galloprovincialis, M. barbatus more suitable for benefit to consumers. Provisional tolerable weekly intake and hazard index calculated on the basis of trace metals in edible tissues, indicated specific recommendations for a responsible daily consumption of shellfish. For the most part of studied species, the estimated balance between beneficial and risk for consumers recommend a daily portion (RDP) lesser of 60 g/person/day than M. galloprovincialis, O. edulis and R. philippinarum (≥60 g/person/day). Careful risk-benefit considerations should promote seafood consumption while minimizing exposure to toxic contaminants.

Production and application of menaquinone-7 (vitamin K2): a new perspective.

Menaquinone-7, a highly valuable member of the vitamin K series, has significant effects on preventing osteoporosis and cardiovascular disease besides its positive effects on blood coagulation. In this review, chemical and biological aspects of menaquinone-7 are briefly summarized followed by a critical review on upstream and downstream processing developments for its production and recovery, including solid versus liquid fermentations, static versus agitated fermentations and online versus post-production recovery. Latest research outcomes for improving industrial scale production of menaquinone-7 are summarized and recommendations are given for areas of future research.

Consumer evaluation of food with nutritional benefits: a systematic review and narrative synthesis.

As a consequence of the growing interest in, and development of, various types of food with nutritional benefits, the modern consumer views their kitchen cabinet more and more as a medicine cabinet. Given that consumer evaluation of food is considered key to the successful production, marketing and finally consumption of food, a procedure commonly used in medical fields was employed to systematically review and summarize evidence of consumer evaluation studies on nutritious foods. The focus is primarily on consumer understanding of nutritious food and the underlying determinants of consumer evaluation. Our results highlight four groups of key determinants: (1) nutrition knowledge and information; (2) attitudes, beliefs, perceptions and behavioural determinants; (3) price, process and product characteristics; and (4) socio-demographics. The findings also point to the importance of understanding consumer acceptance as one many concepts in the consumer evaluation process, and provide support for developing appropriate strategies for improving health and well-being of consumers.

Direct spectral analysis of tea samples using 266 nm UV pulsed laser-induced breakdown spectroscopy and cross validation of LIBS results with ICP-MS.

Tea is one of the most common and popular beverages spanning vast array of cultures all over the world. The main nutritional benefits of drinking tea are its anti-oxidant properties, presumed protection against certain cancers, inhibition of inflammation and possible protective effects against diabetes. Laser induced breakdown spectrometer (LIBS) was assembled as a powerful tool for qualitative and quantitative analysis of various brands of tea samples using 266 nm pulsed UV laser. LIBS spectra for six brands of tea samples in the wavelength range of 200-900 nm was recorded and all elements present in our tea samples were identified. The major toxic elements detected in several brands of tea samples were bromine, chromium and minerals like iron, calcium, potassium and silicon. The spectral assignment was conducted prior to the determination of concentration of each element. For quantitative analysis, calibration curves were drawn for each element using standard samples prepared in known concentration in the tea matrix. The plasma parameters (electron temperature and electron density) were also determined prior to the tea samples spectroscopic analysis. The concentration of iron, chromium, potassium, bromine, copper, silicon and calcium detected in all tea samples was between 378-656, 96-124, 1421-6785, 99-1476, 17-36, 2-11 and 92-130 mg L(-1) respectively. The limits of detection estimated for Fe, Cr, K, Br, Cu, Si, Ca in tea samples were 22, 12, 14, 11, 6, 1 and 12 mg L(-1) respectively. To further confirm the accuracy of our LIBS results, we determined the concentration of each element present in tea samples by using standard analytical technique like ICP-MS. The concentrations detected with our LIBS system are in excellent agreement with ICP-MS results. The system assembled for spectral analysis in this work could be highly applicable for testing the quality and purity of food and also pharmaceuticals products.

Onion: nature protection against physiological threats.

Onion (Allium cepa L.) is found in various regions of Europe, North America, Asia, and Africa. It is one of the classic examples of Allium species used not only for culinary preparations but also for medicinal purposes. Onion with a variety of purposes is often used as a raw material in many dishes and accepts almost all of the traditions and culture. Owing to its storage characteristics and durability of shipping, onions have been traded more widely than most vegetables. The pungent fractions of garlic are mostly sulfur-containing moieties while its two chemical groups have marked effect on human health. These are flavonoids and ALK (EN)-based cysteine sulfoxides (ACSOs). Compounds in onions have been reported with a range of health benefits, including anticancer properties, antiplatelet activity, antithrombotic activity, antiasthmatic activity, and antibiotic effects.

Dispelling myths about a new healthful food can be more motivating than promoting nutritional benefits: the case of Tofu.

OBJECTIVE: This study examines what factors impact the adoption of certain types of healthy foods, such as Tofu, by future nutritional gatekeepers. DESIGN: Information on perceived facilitators and barriers to the utilization of barriers would be obtained via interviews and surveys. SETTING: In-depth laddering interviews and an online survey during 2012 were utilized. SUBJECTS: The in-depth laddering interviews were conducted with 83 young women and new mothers (non-vegetarians and non-Asians) who were enthusiastic lovers of Tofu. 502 women from the target demographic (between 20 and 35, non-Asian) were recruited from a national panel and surveyed online in 2012. RESULTS: Based on the interviews, 21 primary reasons for trying Tofu (facilitators) and 10 reasons that might be preventative (barriers) were identified. A key finding was that facilitators were not motivating factors for why women adopted Tofu into their diets. Instead, barriers explained more than 44% of the variance for not adopting tofu. CONCLUSIONS: When encouraging nutritional gatekeepers to add Tofu to their household diets, it may be more effective to focus on changing the barriers. This study suggests that nutritionists and health practitioners may be more successful in encouraging the adoption of healthy new foods by dispelling their misconceptions rather than focusing on their nutritional benefits.