Search Results (20)

This study’s field observations of Light Source Efficiency (LSE) in the Taklamakan Desert have unveiled significant daily average variations across different wavelengths, with LSE values ranging from 0.827 at 9.1 μm to a peak of 0.969 at 12.1 μm, and notably, a substantial daily variation (DV) of Δε = 0.080 in the 14.3 μm band. These findings underscore the necessity for wavelength-specific analysis in LSE research, which is crucial for enhancing the precision of remote sensing applications and climate models. This study’s high-temporal-resolution FTIR field observations systematically reveal the diurnal dynamics of infrared surface emissivity in the desert for the first time, challenging existing satellite-based inversion products and highlighting the limitations of traditional temperature–emissivity separation algorithms in arid regions. The diurnal fluctuations are governed by three primary mechanisms: the amplification of lattice vibrations in quartz minerals under high daytime temperatures, changes in the surface topography due to thermal expansion and contraction, and nocturnal radiative cooling effects. The lack of a significant correlation between environmental parameters and the emissivity change rate suggests that microclimate factors play a dominant indirect regulatory role. Model comparisons indicate that sinusoidal functions outperform polynomial fits across most wavelengths, especially at 12.1 μm, confirming the significant influence of diurnal forcing. The high sensitivity of the 14.3 μm band makes it an ideal indicator for monitoring desert surface–atmosphere interactions. This study provides three key insights for remote sensing applications: the development of dynamic emissivity correction schemes, the prioritization of the long-wave infrared band for surface temperature inversion in arid regions, and the integration of ground-based observations with geostationary high-spectral data to construct spatiotemporally continuous emissivity models. Future research should focus on multi-angle observation experiments and the exploration of machine learning’s potential in cross-scale emissivity modeling. Full article

Mineral malnutrition negatively impacts almost 30% of the world population and could result in anemia, blindness, and stunted growth. Seed traits involve nutritional, physical, and physiological characteristics that play a key role in achieving seed quality. Chickpea (Cicer arietinum), the second most important food legume crop worldwide, is characterized by its rich nutrient profile, fiber, and antioxidant content. However, seed quality traits composition and daily nutritional value in chickpea seeds remain largely unknown. The objectives of the current study were to determine the variability in concentrations of macro and micronutrients, oil, protein, their correlations, and daily nutritional values (% DV) in the seeds of 61 chickpea genotypes. The results demonstrate substantial variation among chickpea genotypes in most nutrients, protein, and oil content. Moreover, this study identifies 12 promising chickpea genotypes that indicate large nutrient content and potential usage in chickpea biofortification and breeding programs. Our results further show that consumption of 100 g chickpea seeds could provide 122% DV of manganese (Mn), 77% DV of copper (Cu), 43% DV of magnesium (Mg), 32% DV of phosphorus (P), 27% DV of zinc (Zn), 26% DV of iron (Fe), and 5% DV of calcium (Ca). Overall, these findings improve our understanding of chickpea seed nutrient content as well as global food security by combatting mineral malnutrition. Full article

Background: To help consumers make healthier choices, the US Food and Drug Administration (FDA) has been charged with developing a front-of-package label (FOPL) to appear on US packaged foods and beverages. One option being explored is the use of “high-in” FOPLs for added sugar, sodium, and saturated fat using a threshold of ≥20% of the recommended daily value (%DV) per portion/serving size to define “high-in”. While research has addressed what FOPL designs are most effective at visually communicating “high-in”, less attention has been paid to the nutrient profile model (NPM) used to decide which products should receive these labels. In addition, several established regional NPMs already exist that identify products that are high in nutrients of concern, but it is unclear how these compare to the FDA’s %DV approach. Methods: We used a dataset of 51,809 US products from Mintel’s Global New Products Database to examine how the FDA’s current definition of “high-in” compares to three established regional NPMs: the Canadian NPM, the Pan American Health Organization (PAHO) NPM, and Chile’s NPM. Results: Overall agreement between the four NPMs was 51% for foods and 72% for beverages, with highest agreement in categories such as sweetened sodas (87%), and lowest agreement in categories such as bread (14%) and salty snacks (29%). The Canadian NPM showed the highest agreement to the FDA “high-in” criteria while the Chilean and PAHO models had lower agreement. For many food categories, the FDA’s definition of “high-in” would require the fewest products to carry a “high-in” label. This issue was particularly pronounced in categories that tend to be served in small portions (e.g., salty snacks, bars), but disappeared or reversed for categories that are served in larger portions (e.g., frozen and non-frozen main dishes). Conclusions: The NPM chosen has important policy implications for an FOPL system’s ability to identify unhealthy foods and incentivize companies to reformulate products. Based on these results, the FDA should consider using a stronger NPM similar to those used elsewhere in the Americas region when deciding the final thresholds for “high-in” for US packaged foods and beverages. Full article

In this study, a newly developed small wireless bolus biosensor, equipped with a triaxial accelerometer and temperature sensors, was applied to assess physiological changes in calves. The biosensor was orally implanted in calves, and its retention rate and location in the forestomach were examined. Data transmitted at 10 min intervals were analyzed to determine the characteristics of the calves at 10 and 100 days of age. Additionally, the daily averages of the vector magnitude (DV), changes in V over time (DV1), and reticular temperature (DRT) were analyzed during the experimental period. The biosensor was orally administered to twelve calves (six beef and six dairy) within 22 days of birth. Except for two regurgitated devices, the sensors transmitted data normally in a wireless manner for 15 weeks, recording physiological changes in the calves. The location of the biosensors was confirmed to be the reticulum. The analysis revealed that the V and V1 values were influenced by the physical characteristics of the biosensor’s location. During weaning, DV and DV1 values first increased and then decreased compared to pre-weaning, while the DRT increased post-weaning and remained elevated. These findings suggest that these types of biosensors can be used for monitoring calf health; however, further research is needed to determine their ability to detect pathological states. Full article

Identifying food plant germplasm with superior seed nutritional values is important in helping alleviate nutrient mineral deficiencies. Faba bean (Vicia faba), a highly nutritious, protein-rich legume, is an important crop plant grown in the U.S. and globally. Therefore, the goals of this study were to quantify the levels of K, P, Ca, Mg, S, Zn, Fe, Cu, B, and Mn in the seeds of 90 faba bean genotypes. Additionally, we evaluated percent daily values (%DV) based on U.S. Food and Drug Administration (FDA) recommendations. Macro- and micronutrient concentrations varied among faba bean genotypes. Seed Zn was positively correlated with seed P and Cu contents. Moreover, the Mn level was greater in faba beans with the highest concentrations of P, S, and Ca. The results of the present study demonstrate that there is significant variation in seed mineral nutrients among faba beans. We identified a set of faba beans with superior nutrient composition that could be potentially useful in genetic improvement studies and in addressing global future food security challenges. These findings will help global food security by achieving the United Nations Sustainable Development Goal Two, which is to achieve food security, improve nutrition, and promote sustainable agriculture. Full article

Two U.S. cities require chain restaurants to label menu items that exceed 100% of the Daily Value (DV) for sodium, informing consumers and potentially prompting restaurant reformulation. To inform policy design for other localities, this study determined the percentage of the top 91 U.S. chain restaurants’ menu items that would be labeled if a warning policy were established for menu items exceeding the thresholds of 20%, 33%, 50%, 65%, and 100% of the sodium DV for adults. We obtained U.S. chain restaurants’ nutrition information from the 2019 MenuStat database and calculated the percentage of items requiring sodium warning labels across the food and beverage categories at all the restaurants and at the full- and limited-service restaurants separately. In total, 19,038 items were included in the analyses. A warning label covering items with >20%, >33%, >50%, >65%, and >100% of the sodium DV resulted in expected coverage of 42%, 30%, 20%, 13%, and 5% of menu items at all the restaurants, respectively. At each threshold, the average percentage of items labeled per restaurant was higher among the full-service restaurants than the limited-service restaurants. These results suggest that restaurant warning policies with a threshold of 100% of the sodium DV per item would cover a minority of high-sodium menu items and that lower thresholds should be considered to help U.S. consumers reduce their sodium consumption. Full article

Ice cream’s appeal is unrivaled. Nonmilk and milk ingredients in ice cream formulas affect their nutritional value, structure, and organoleptical qualities. Seeking novel dietary ingredients instead of artificial flavoring compounds is vital for improving ice cream taste preference, adding antioxidants, and increasing nutritional value. The current study examines the feasibility of manufacturing a new flavored ice cream with excellent dietary value using Adansonia digitata L. (Baobab) fruit pulp (ADFP). The prepared ice cream’s physicochemical and microbiological quality, and rheological, microstructural, and organoleptic properties were investigated. Using ADFP instead of skim milk powder with a partial or complete replacement, five ice cream samples were produced and marked as IB-0, IB-25, IB-50, IB-75, and IB-100. Chemical characteristics were not noticeably impacted except protein and ash, which considerably decreased with increasing ADFP levels. Increasing ADFP in the samples increased titratable acidity and reduced pH. All ice cream samples were microbiologically acceptable with no pathogenic bacteria. By increasing ADFP in the samples, the daily values (%DV) of sodium, potassium, and magnesium were not considerably affected. Calcium reduced from 14.91% in IB-0 to 7.75% in IB-100. All microelements found in the study rose considerably as ADFP increased. Increasing ADFP levels significantly boosted antioxidant levels. The IB-100 sample had the highest total phenolic content (149.29 mg GAE 100 g⁻¹), antioxidant activity (98.12 µmol of TE 100 g⁻¹), total flavonoids (5.96 mg QE 100 g⁻¹), and total flavanols (4.01 mg QE 100 g⁻¹). The inclusion of ADFP had a beneficial effect on the color of the samples. It did not negatively affect the ice cream’s organoleptic acceptability as determined by organoleptic, rheological, and microstructural examinations. Interestingly, when skim milk powder was replaced with 50% and 75%, the hardness, viscosity, and aqueous phase separation were significantly improved. In conclusion, ADPF improves the nutritional value of ice cream and can be used as a natural coloring ingredient without affecting microstructural and rheological properties. Full article

Honeybee products, as multicomponent substances, have been a focus of great interest. The present work aimed to perform the nutritional and chemical profiling and biochemical characterization of bee pollen (BP), bee bread (BB), and royal jelly (RJ) and study their applications in the fortification of functional fermented dairy products. Their effects on starter cultures and the physicochemical and sensorial quality of products were monitored. A molecular networking analysis identified a total of 46 compounds in the three bee products that could be potential medicines, including flavonoids, fatty acids, and peptides. BB showed the highest protein and sugar contents (22.57 and 26.78 g/100 g), which cover 45.14 and 53.56% of their daily values (DVs), with considerable amounts of the essential amino acids threonine and lysine (59.50 and 42.03%). BP, BB, and RJ can be considered sources of iron, as 100 g can cover 141, 198.5, and 94.94% of DV%, respectively. BP was revealed to have the highest phenolic and flavonoid contents (105.68 and 43.91 µg/g) and showed a synergetic effect when mixed with RJ, resulting in increased antioxidant activity, while BB showed a synergetic effect when mixed with RJ in terms of both antioxidant and proteolytic powers (IC₅₀ 7.54, 11.55, 12.15, 12.50, and 12.65 cP compared to the control (10.55 cP)), reflecting their organoleptic properties and highlighting these health-oriented products as promising natural products for human health care. Full article

There is a growing interest in non-dairy alternatives fueled by concerns about personal health and the health of the planet. Sales of non-dairy frozen desserts have increased along with other non-dairy alternatives such as plant-based beverages, cheeses, yogurts and creamers. The aim of this study was to conduct a cross-sectional survey of plant-based frozen desserts to determine their nutritional content. A total of 358 plant-based frozen desserts were analyzed from the nutrition label listed on the commercial container. The various products were based upon coconut (n = 126), oat milk (n = 63), almonds (n = 42), cashews (n = 25), soy (n = 11), macadamia milk (n = 9), olive oil (n = 8), faba bean (n = 8), canola oil (n = 8), rice milk (n = 6), sunflower milk (n = 6), avocado (n = 5), pea protein (n = 5) and various fruits, nuts and mixed blends (n = 36). While 90% of the frozen desserts had high sugar levels, 73% had high levels of saturated fat (due to the presence of coconut oil) and only one in four had high levels of fat. None of the products were fortified with calcium, vitamin D or B12, but one in six products had iron levels/serving of at least 10% of Daily Value (DV) and 1 in 6 had protein levels/serving similar to regular dairy ice cream. Food manufacturers need to produce new non-dairy frozen desserts that are more nutritious, since few brands (such as those based upon avocado, apple and hemp protein, or fava bean) presently provide consumers choices with lower saturated fat and sugar levels and/or higher protein levels. Full article

One way of increasing folate status, especially in a state of increased demand (e.g., women of childbearing age), is dietary supplementation with folic acid (FA). The dietary supplements market in Poland shows a controversial situation and, for many reasons (the ease of placing them on the market, the lack of control of chemical composition), the possibility of inaccurate information provided on the supplement’s label arises. We questioned whether FA supplements available in Poland are indeed complying with regulations and if they could actually improve folate status amongst the target population groups consuming them. Almost 500 products containing FA were identified and available for sale in pharmacies, all of them including specific information provided by manufacturers on the packaging, such as the amount of FA, their intended use and daily dosage. HPLC analysis of FA content in 30 randomly purchased supplements exposed that in four of the tested products, FA content was less than 4% of the declared value (DV). Another 11 samples exposed that the difference with declared FA content varied from 25% up to 80% of the DV. The obtained results are in agreement with the ones from inspections previously conducted on the Polish dietary supplements market and indicate the urgent need to implement improvements in the notification system as well as the monitorization of these product’s authenticity. Full article

Food waste, such as eggshell, can be an environmental problem if it is not properly managed. One of the ways to solve this is by using the eggshell as the cheap calcium source in food products. Polish gingerbread fortified with chicken eggshell powder (ESP) calcium was developed to solve the eggshell waste problem and to reduce the risk of osteoporosis. This study focused on the effect of ESP addition on basic composition, sensory evaluation, and antioxidative activity of gingerbread. Two samples of gingerbread without and with 3% (w/w of wheat flour) ESP, with controlled green tea powder (4% w/w of white chocolate) were analyzed. Results of the research showed that the addition of 3% ESP significantly increased the ash and calcium content (p < 0.05) without changing the appearance, aroma, texture, taste profiles, and the hedonic score of gingerbread. The gingerbread samples were then stored for 2 months and were analyzed every month. The hedonic evaluation of the aroma of both gingerbread samples decreased significantly (p < 0.05) during storage. During 2 months of storage, the antioxidative activity of gingerbread fortified with 3% ESP was not significantly different compared to the control (p > 0.05), particularly in ABTS and ORAC_FL assay. The ABTS, DPPH, and ORAC_FL assays showed decreasing antioxidative activity during storage, which was also in accordance with decreasing total phenolic content of both gingerbread samples. In PCL assay, the lipid-soluble antioxidant activity in gingerbread with 3% ESP was significantly higher during 2 months of storage, compared to the control (p < 0.05). The developed product might be a potential alternative to improve the calcium (26% daily value (DV) recommendation per 100 g) and antioxidant intake in order to prevent calcium deficiency. Gingerbread enriched with an organic source of calcium may become an innovative product to reduce the risk of developing osteoporosis in the elderly population, having potential health and economic significance, given the incidence of osteoporosis and the costs of treating this disease. Full article

The Dietary Guidelines for Americans recommends giving priority to nutrient-dense foods while decreasing energy-dense foods. Although both flax (Linum usitatissimum) and sorghum (Sorghum bicolor) are rich in various essential minerals, their ionomes have yet to be investigated. Furthermore, previous studies have shown that elevated CO₂ levels could reduce key nutrients in crops. In this study, we analyzed 102 flax and 108 sorghum varieties to investigate their ionomic variations (N, P, K, Ca, Mg, S, B, Zn, Mn, Fe, Cu, and Mo), elemental level interactions, and nutritional value. The results showed substantial genetic variations and elemental correlations in flax and sorghum. While a serving size of 28 g of flax delivers 37% daily value (DV) of Cu, 31% of Mn, 28% of Mg, and 19% of Zn, sorghum delivers 24% of Mn, 16% of Cu, 11% of Mg, and 10% of Zn of the recommended daily value (DV). We identified a set of promising flax and sorghum varieties with superior seed mineral composition that could complement breeding programs for improving the nutritional quality of flax and sorghum. Overall, we demonstrate additional minerals data and their corresponding health and food security benefits within flax and sorghum that could be considered by consumers and breeding programs to facilitate improving seed nutritional content and to help mitigate human malnutrition as well as the effects of rising CO₂ stress. Full article

Background: Energy drinks are one of the most popular packaged beverage products consumed within the United States (US). Energy drinks are considered a functional beverage, a category that also includes sports drinks and nutraceutical beverages. Purpose: The focus of the current study was to examine the nutrition fact panels of the top selling commercially available energy drink and energy shot products within the US to characterize common ingredient profiles to help establish a standard definition and ingredient profile of energy drinks and energy shots for consumers, health care practitioners, and researchers. Methods: The top 75 commercially available energy drinks and shots were identified and compiled from multiple commercial retail websites as of September 2021. For the purpose of this study, an energy drink must have met the following criteria: (A) marketed as an energy drink; (B) purported to improve energy, focus, or alertness; (C) not sold as a dietary supplement (no supplement fact panels); (D) manufactured as a pre-packaged and ready-to-drink beverage; and (E) contains at least three of (1) caffeine, (2) B-vitamins, (3) sugar, (4) taurine, (5) creatine, (6) quercetin, (7) guarana, (8) ginseng, (9) coenzyme Q10, or (10) branched chain amino acids. Energy shots must have met similar criteria to be included: (A) marketed as an energy shot; (B) purported to improve energy, focus, or alertness; (C) sold as a dietary supplement; (D) manufactured as a pre-packaged beverage with a small volume (<3.5 mL); and (E) contains at least three of the ingredients stated above. Results: Twenty energy shots and fifty-five energy drinks were included in this analysis. The number of ingredients per product (mean ± SD) was 18.2 ± 5.7, with 15 products containing proprietary blends with undisclosed ingredient amounts. The relative prevalence and average amounts of the top ingredients were as follows: caffeine (100%; 174.4 ± 81.1 mg), vitamin B6 (72%; 366.9 ± 648.1 percent daily value (%DV)), vitamin B3 (67%; 121.44 ± 69.9% DV), vitamin B12 (67%; 5244.5 ± 10,474.6% DV), vitamin B5 (37.3%; 113.6 ± 76.6% DV), and taurine (37.3%; amounts undisclosed). Conclusions: Our findings suggest a high prevalence of caffeine and B-vitamins in these energy products, with many of the formulations containing well above the recommended daily value of B-vitamins. Full article

A growing number of people are seeking a non-dairy plant-based beverage both for their personal health, and for the health of the planet. The aim of this study was to conduct a cross-sectional survey of single-serve plant-based beverages to assess their nutritional content and health profile. A total of 51 non-dairy plant-based beverages were analyzed from the nutrition label listed on the commercial package. The various beverages contained extracts of soy (n = 14), almonds (n = 13), oats (n = 12), peas (n = 7), banana (n = 2), coconut (n = 2), and rice (n = 1). Almost one-half (45%) of the single-serve beverages had 5 g or more of protein/serving. A total of 75% and 65% of the single-serve beverages had calcium and vitamin B12 levels, respectively, fortified to at least 20% of the Daily Value (DV), while only 28% had vitamin D fortification at the 20% DV level. Two-thirds of the single-serve beverages had high sugar levels, while 39% were low in sodium, 63% were low in fat, and 96% were low in saturated fat. The single-serve plant-based beverages had more protein, calcium, vitamin B12, and sugar but less fat than the non-dairy, multi-serve plant-based beverages/ serving. A limited number of single-serve beverages met the requirements of school meal programs. Full article

Adaptability to salinity varies between different varieties of date palm trees. This research aims to explore the long-term impact of different salinity irrigation levels on the mineral content of 13 date palm varieties grown in the United Arab Emirates (UAE). Date varieties were grown using three irrigation water salinity levels of 5, 10 and 15 dS m⁻¹. The mineral composition (B, Ca, Cu, Fe, K, Mg, Na, P and Zn) of date palm fruits was determined using Inductively Coupled Plasma-Optical Emission Spectrometry (ICP-OES). High salinity levels showed no effect on the mineral content of Ajwat AlMadinah, Naghal, Barhi, Shagri, Abu Maan, Jabri, Sukkari and Rothan varieties. All date varieties remained good sources of dietary potassium, magnesium, manganese and boron even at high salinity levels. Increased salinity had no effect on the percent Daily Value (%DV) categories of most of the analyzed minerals. While no genotypes showed a general adaptation to different saline environments, Barhi, Ajwat Al Madinah, Khinizi, Maktoumi and Shagri varieties were more stable towards salinity variation. In the UAE, the genotype x saline-environment interaction was found to be high which makes it impossible to attribute the variation in mineral content to a single varietal or salinity effect. Full article