Search Results (3,897)

With the growth of the plant-based food sector, increasing amounts of by-products are generated. Sea buckthorn pomace (SBP), a by-product of juice and other manufacturing products, is rich in bioactive compounds such as phenolics, oligosaccharides, proteins, and dietary fiber. The aim of the study was to evaluate the impact of modification methods, such as enzymatic hydrolysis and supercritical carbon dioxide extraction (SFE-CO₂), on the chemical composition and technological properties of SBP. SBP and SBP obtained after SFE-CO₂ (SBP-CO₂) were enzymatically modified using Pectinex^® Ultra Tropical, Viscozyme^® L, and Celluclast^® 1.5 L (Novozyme A/S, Bagsværd, Denmark). The SBP’s main constituent was insoluble dietary fiber (IDF), followed by crude proteins and lipids (respectively, 58.7, 21.1 and 12.6 g/100 in d.m.). SFE-CO₂ reduced the lipid content (by 85.7%) in the pomace while increasing protein and TDF content. Enzymatic hydrolysis decreased the content of both soluble dietary fiber (SDF) and IDF, and increased the content of mono- and oligosaccharides as well as free phenolics, depending on the commercial enzyme preparation used in SBP and SBP-CO₂ samples. Celluclast^® 1.5 L was the most effective in hydrolyzing IDF, while Viscozyme^® L and Pectinex^® Ultra Tropical were the most effective in degrading SDF. Enzymatic treatment improved water swelling capacity, water retention capacity, water solubility index, oil retention capacity of SBP and SBP-CO₂; however, it did not have a significant effect on the stability of the emulsions. Modification of SBP by SFE-CO₂ effectively increased WSC and WSI, however it reduced WRC. These findings highlight the potential of targeted modifications to enhance the nutritional and technological properties of SBP for functional food applications. Full article

Nitrogen (N) and potassium (K) are essential macronutrients for plants whose functions and interactions profoundly influence plant physiological metabolism, environmental adaptation, and agricultural production efficiency. This review summarizes research advances in plant N and K nutrition and their interaction mechanisms, elucidating the key physiological functions of N and K individually and their respective absorption and transport mechanisms involving transporters such as NRTs and HAKs/KUPs. The review discusses the types of nutrient interactions (synergism and antagonism), with a primary focus on the physiological basis of N–K interactions and their interplay in root absorption and transport (e.g., K⁺-NO₃⁻ co-transport; NH₄⁺ inhibition of K⁺ uptake), photosynthesis (jointly optimizing CO₂ conductance, mesophyll conductance, and N allocation within photosynthetic machinery to enhance photosynthetic N use efficiency, PNUE), as well as sensing, signaling, co-regulation, and metabolism. This review emphasizes that N–K balance is crucial for improving crop yield and quality, enhancing fertilizer use efficiency (NUE/KUE), and reducing environmental pollution. Consequently, developing effective N–K management strategies based on these interaction mechanisms and implementing Balanced Fertilization Techniques (BFT) to optimize N–K ratios and application strategies in agricultural production represent vital pathways for ensuring food security, addressing resource constraints, and advancing green, low-carbon agriculture, including through coordinated management of greenhouse gas emissions. Full article

Background/Objectives: Health education plays a vital role in training health professionals and caregivers, supporting both prevention and the promotion of self-care. In this context, technology serves as a valuable ally by enabling continuous and flexible learning. Among the various domains of health education, nutrition stands out as a key element in the management of Amyotrophic Lateral Sclerosis (ALS), helping to prevent malnutrition and enhance patient well-being. Accordingly, this study aimed to evaluate the effectiveness of the teaching and learning processes within a learning pathway focused on food and nutrition in the context of ALS. Methods: This study adopted a longitudinal, quantitative design. The learning pathway, titled “Food and Nutrition in ALS,” consisted of four self-paced and self-instructional Massive Open Online Courses (MOOCs), offered through the Virtual Learning Environment of the Brazilian Health System (AVASUS). Participants included health professionals, caregivers, and patients from all five regions of Brazil. Participants had the autonomy to complete the courses in any order, with no prerequisites for enrollment. Results: Out of 14,263 participants enrolled nationwide, 182 were included in this study after signing the Informed Consent Form. Of these, 142 (78%) completed at least one course and participated in the educational intervention. A significant increase in knowledge was observed, with mean pre-test scores rising from 7.3 (SD = 1.8) to 9.6 (SD = 0.9) on the post-test across all courses (p < 0.001). Conclusions: The self-instructional, technology-mediated continuing education model proved effective in improving participants’ knowledge about nutrition in ALS. Future studies should explore knowledge retention, behavior change, and the impact of such interventions on clinical outcomes, especially in multidisciplinary care settings. Full article

Avocado (Persea americana), originally from Mesoamerica, has emerged as a focus of intense scientific and industrial interest due to its unique combination of nutritional richness, bioactive potential, and technological versatility. Its pulp, widely consumed across the globe, is notably abundant in monounsaturated fatty acids, especially oleic acid, which can comprise over two-thirds of its lipid content. In addition, it provides significant levels of dietary fiber, fat-soluble vitamins such as A, D, E and K, carotenoids, tocopherols, and phytosterols like β-sitosterol. These constituents are consistently associated with antioxidant, anti-inflammatory, glycemic regulatory, and cardioprotective effects, supported by a growing body of experimental and clinical evidence. This review offers a comprehensive and critical synthesis of the chemical composition and functional properties of avocado, with particular emphasis on its lipid profile, phenolic compounds, and phytosterols. It also explores recent advances in environmentally sustainable extraction techniques, including ultrasound-assisted and microwave-assisted processes, as well as the application of natural deep eutectic solvents. These technologies have demonstrated improved efficiency in recovering bioactives while aligning with the principles of green chemistry. The use of avocado-derived ingredients in nanostructured delivery systems and their incorporation into functional foods, cosmetics, and health-promoting formulations is discussed in detail. Additionally, the potential of native cultivars and the application of precision nutrition strategies are identified as promising avenues for future innovation. Taken together, the findings underscore the avocado’s relevance as a high-value matrix for sustainable development. Future research should focus on optimizing extraction protocols, clarifying pharmacokinetic behavior, and ensuring long-term safety in diverse applications. Full article

The modern livestock industry incorporates widely used antibiotic growth promoters into animal feed at sub-therapeutic levels to enhance growth performance and feed efficiency. However, this practice contributes to the emergence of antibiotic-resistant pathogens in livestock, which may be transmitted to humans through the food chain, thereby diminishing the efficacy of antibiotics in treating bacterial infections. Current research explores the potential of essential oils from derived medicinal plants as alternative phytobiotics. This review examines modern encapsulation strategies that incorporate essential oils into natural-origin matrices to improve their stability and control their release both in vitro and in vivo. We discuss a range of encapsulation approaches utilizing polysaccharides, gums, proteins, and lipid-based carriers. This review highlights the increasing demand for antibiotic alternatives in animal nutrition driven by regulatory restrictions, and the potential benefits of essential oils in enhancing feed palatability and stabilizing the intestinal microbiome in monogastric animals and ruminants. Additionally, we address the economic viability and encapsulation efficiency of different matrix formulations. Full article

Background/Objectives: Studies have reported that female athletes often exhibit low levels of nutritional knowledge and inadequate dietary intake to meet their nutritional needs. The aim of this study was to evaluate the effect of a nutritional education intervention on nutrition knowledge, dietary intake, and body composition in female handball players (n = 45; age, 17.6 ± 2.1 years). Methods: A quasi-experimental intervention design was implemented, consisting of a 3-week educational program delivered through six in-person sessions led by a registered dietitian. Nutrition knowledge, dietary intake, adherence to the Mediterranean diet, and anthropometric and body composition measurements were assessed. Results: Nutrition knowledge levels were significantly higher both immediately post-intervention and three months later compared to baseline (p < 0.05, ES > 0.8). A total of 36 participants completed a 3-day dietary record at baseline and at follow-up. Initial assessments revealed insufficient energy (31 kcal/kg/day) and carbohydrate intake (3.0 g/kg/day) and a high intake of total fats (1.4 g/kg/day). During follow-up, a significant decrease in the consumption of foods rich in sugar was observed (p = 0.0272). A total of 82.2% of the players needed to improve their adherence to the Mediterranean diet. No significant changes were found in Mediterranean diet adherence or body composition following the intervention. Conclusions: The nutritional education intervention significantly improved athletes’ nutritional knowledge and significantly decreased their consumption of sugary foods; however, further studies are needed to evaluate its impact on dietary intake and body composition, considering the study’s limitations. Full article

Wellington, New Zealand, is highly vulnerable to disaster-induced food security crises due to its geography and geological characteristics, which can disrupt transportation and isolate the city following disasters. Urban agriculture (UA) has been proposed as a potential alternative food source for post-disaster scenarios. This study examined the potential of urban agriculture for enhancing post-disaster food security by calculating vegetable self-sufficiency rates. Specifically, it evaluated the capacity of current Wellington’s community gardens to meet post-disaster vegetable demand in terms of both weight and nutrient content. Data collection employed mixed methods with questionnaires, on-site observations and mapping, and collecting high-resolution aerial imagery. Garden yields were estimated using self-reported data supported by literature benchmarks, while cultivated areas were quantified through on-site mapping and aerial imagery analysis. Six post-disaster food demand scenarios were used based on different target populations to develop an understanding of the range of potential produce yields. Weight-based results show that community gardens currently supply only 0.42% of the vegetable demand for residents living within a five-minute walk. This rate increased to 2.07% when specifically targeting only vulnerable populations, and up to 10.41% when focusing on gardeners’ own households. However, at the city-wide level, the current capacity of community gardens to provide enough produce to feed people remained limited. Nutrient-based self-sufficiency was lower than weight-based results; however, nutrient intake is particularly critical for vulnerable populations after disasters, underscoring the greater challenge of ensuring adequate nutrition through current urban food production. Beyond self-sufficiency, this study also addressed the role of UA in promoting food diversity and acceptability, as well as its social and psychological benefits based on the questionnaires and on-site observations. The findings indicate that community gardens contribute meaningfully to post-disaster food security for gardeners and nearby residents, particularly for vulnerable groups with elevated nutritional needs. Despite the current limited capacity of community gardens to provide enough produce to feed residents, findings suggest that Wellington could enhance post-disaster food self-reliance by diversifying UA types and optimizing land-use to increase food production during and after a disaster. Realizing this potential will require strategic interventions, including supportive policies, a conducive social environment, and diversification—such as the including private yards—all aimed at improving food access, availability, and nutritional quality during crises. The primary limitation of this study is the lack of comprehensive data on urban agriculture in Wellington and the wider New Zealand context. Addressing this data gap should be a key focus for future research to enable more robust assessments and evidence-based planning. Full article

Objectives: This study aimed to evaluate the effect of nutritional education on nutritional knowledge, nutritional status, and quality of life in patients with liver cirrhosis. Methods: Thirty patients participated. At baseline, assessments were conducted to collect data on demographics, physical activity, anthropometric and biochemical measures, dietary habits, 24 h food intake, nutritional status, quality of life, and nutritional knowledge. Participants received a 30 min face-to-face nutritional education session by a registered dietitian, repeated after one month. A follow-up phone call was conducted one month later to reinforce the education. Final evaluations were completed one month after the call. Results: A significant upward trend was detected in nutritional knowledge scores after the intervention period (from 7.4 ± 2.76 to 9.2 ± 3.45). The physical component of quality of life improved, while the mental component showed a slight decline. Dietary changes included reduced energy and protein intake among females and increased protein intake in males. In both genders, fat intake increased and carbohydrate intake decreased. Biochemical improvements were observed, including significant reductions in gamma-glutamyl transferase, aspartate aminotransferase, alanine aminotransferase, and triglycerides in females and alanine aminotransferase and gamma-glutamyl transferase in males. Conclusions: Structured nutritional education may improve nutritional knowledge, dietary behavior, and biochemical markers in cirrhosis patients. Longer follow-up durations may further enhance these improvements. Full article

In many developing African countries, milk safety is often managed through traditional methods such as fermentation or boiling over firewood. While these approaches reduce some microbial risks, they present critical limitations. Firewood dependency contributes to deforestation, depletion of agricultural residues, and loss of soil fertility, which, in turn, compromise environmental health and food security. Solar pasteurization provides a reliable and sustainable method for thermally inactivating pathogenic microorganisms in milk and other perishable foods at sub-boiling temperatures, preserving its nutritional quality. This study aimed to evaluate the thermal and microbial performance of a low-cost solar milk pasteurization system, hypothesized to effectively reduce microbial contaminants and retain milk quality under natural sunlight. The system was constructed using locally available materials and tailored to the climatic conditions of the Savanna ecological zone in West Africa. A flat-plate glass solar collector was integrated with a 0.15 cm thick stainless steel cylindrical milk vat, featuring a 2.2 cm hot water jacket and 0.5 cm thick aluminum foil insulation. The system was tested in Navrongo, Ghana, under ambient temperatures ranging from 30 °C to 43 °C. The pasteurizer successfully processed up to 8 L of milk per batch, achieving a maximum milk temperature of 74 °C by 14:00 GMT. Microbial analysis revealed a significant reduction in bacterial load, from 6.6 × 10⁶ CFU/mL to 1.0 × 10² CFU/mL, with complete elimination of coliforms. These results confirmed the device’s effectiveness in achieving safe pasteurization levels. The findings demonstrate that this locally built solar pasteurization system is a viable and cost-effective solution for improving milk safety in arid, electricity-limited regions. Its potential scalability also opens avenues for rural entrepreneurship in solar-powered food and water treatment technologies. Full article

Amylose content significantly influences the technological, quality, and nutritional properties of starchy foods. This study developed a rapid, non-destructive method to quantify amylose content in starch using mid-infrared (MIR) spectroscopy combined with chemometric techniques. Manually prepared starch mixtures with varying amylose levels were scanned to obtain MIR spectra, which were preprocessed using smoothing and z-score normalization to reduce operational variability. Three variable selection methods, including bootstrap soft shrinkage (BOSS), competitive adaptive reweighted sampling (CARS), and uninformative variable elimination (UVE), were applied to select the useful spectra. A partial least square (PLS) model was then constructed to correlate selected spectral data with amylose content. The results revealed that the number and position of selected variables differed across different optimization methods, which influenced the model’s performance. It is worth noting that the optimized PLS model significantly reduced the root mean squared error of cross-validation (RMSECV) and improved prediction accuracy in 50 runs. In particular, the CARS-PLS model showed superior performance, achieving a correlation coefficient (R_p) of 0.964 and a root mean squared error of prediction (RMSEP) of 4.59, a 60% improvement over the original PLS model, which had an RMSEP of 11.56. These results highlight MIR spectroscopy’s potential, combined with optimized chemometric models, for accurate amylose quantification in food quality control. Full article

Low-commercial-value natural pistachios (broken, closed, or immature) can be revalorised through oil extraction, obtaining a high-quality oil and partially defatted flour as by-product. This study evaluated the techno-functional and nutritional properties of the flours obtained by hydraulic press (HP) and single-screw press (SSP) systems, combined with pretreatment at 25 °C and 60 °C. The extraction method significantly influenced flour’s characteristics, underscoring the need to tailor processing conditions to the specific technological requirements of each food application. HP-derived flours presented lighter colour, greater tocopherol content, and higher water absorption capacity (up to 2.75 g/g), suggesting preservation of hydrophilic proteins. SSP-derived flours showed higher concentration of protein (44 g/100 g), fibre (12 g/100 g), and minerals, and improved emulsifying properties, enhancing their suitability for emulsified products. Pretreatment at 25 °C enhanced functional properties such as swelling power (~7.0 g/g) and water absorption index (~5.7 g/g). The SSP system achieved the highest oil extraction yield, with no significant effect of pretreatment temperature. The oils extracted showed high levels of unsaturated fatty acids, particularly oleic acid (~48% of ω-9), highlighting their nutritional and industrial value. The findings support the valorisation of pistachio oil extraction by-products as functional food ingredients, offering a promising strategy for reducing food waste and promoting circular economy approaches in the agri-food sector. Full article

Pork is a major global source of animal protein, and improving both its production efficiency and meat quality is a central goal in modern animal agriculture and food systems. This study investigated post-inflection-point growth patterns in two genetically distinct pig breeds—the lean-type Yorkshire pig (YP) and the fatty-type Qingyu pig (QYP)—with the aim of elucidating breed-specific characteristics that influence pork quality and yield. Comprehensive evaluations of carcass traits, meat quality attributes, nutritional composition, and gene expression profiles were conducted. After the growth inflection point, carcass traits exhibited greater variability than meat quality traits in both breeds, though with distinct patterns. YPs displayed superior muscle development, with the longissimus muscle area (LMA) increasing rapidly before plateauing at ~130 kg, whereas QYPs maintained more gradual but sustained muscle growth. In contrast, intramuscular fat (IMF)—a key determinant of meat flavor and texture—accumulated faster in YPs post inflection but plateaued earlier in QYPs. Correlation and clustering analyses revealed more synchronized regulation of meat quality traits in QYPs, while YPs showed greater trait variability. Gene expression patterns aligned with these phenotypic trends, highlighting distinct regulatory mechanisms for muscle and fat development in each breed. In addition, based on the growth curves, we calculated the peak age at which the growth rate declined in lean-type and fat-type pigs, which was approximately 200 days for YPs and around 270 days for QYPs. This suggests that these ages may represent the optimal slaughter times for the respective breeds, balancing both economic efficiency and meat quality. These findings provide valuable insights for enhancing pork quality through precision management and offer theoretical guidance for developing breed-specific feeding strategies, slaughter timing, and value-added pork production tailored to consumer preferences in the modern food market. Full article

Animal protein production represents a complex system of lives transformed into nutrition, with profound ethical and environmental implications. This study provides a quantitative analysis of animal lives required to produce human-consumable protein across major food production systems. Categorizing animal lives based on cognitive complexity and accounting for all lives involved in production, including direct harvests, reproductive animals, and feed species, reveals dramatic variations in protein efficiency. The analysis considers two categories of animal life: complex-cognitive lives (e.g., mammals, birds, cephalopods) and pain-capable lives (e.g., fish, crustaceans). Calculating protein yield per life demonstrates efficiency differences spanning more than five orders of magnitude, from 2 g per complex-cognitive life for baby octopus to 390,000 g per life for bovine dairy systems. Key findings expose disparities between terrestrial and marine protein production. Terrestrial systems involving mammals and birds show higher protein yields and exclusively involve complex-cognitive lives, while marine systems rely predominantly on pain-capable lives across complex food chains. Dairy production emerges as the most efficient system. Aquaculture systems reveal complex dynamics, with farmed carnivorous fish requiring hundreds of feed fish lives to produce protein, compared to omnivorous species that demonstrate improved efficiency. Beyond quantitative analysis, this research provides a framework for understanding the ethical and ecological dimensions of protein production, offering insights for potential systemic innovations. Full article

Mushrooms are eukaryotic organisms with absorptive heterotrophic nutrition, capable of feeding on organic matter rich in cellulose and lignocellulose. Since ancient times, they have been considered allies and, in certain cultures, they were seen as magical beings or food of the gods. Of the great variety of edible mushrooms identified worldwide, less than 2% are traded on the market. Although mushrooms have been valued for their multiple nutritional and healing benefits, some cultures perceive them as toxic and do not accept them in their culinary practices. Despite the existing skepticism, several researchers are promoting the potential of edible mushrooms. There are two main methods of mushroom cultivation: solid-state fermentation and submerged fermentation. The former is the most widely used and simplest, since the fungus grows in its natural environment; in the latter, the fungus grows suspended without developing a fruiting body. In addition, submerged fermentation is easily monitored and scalable. Both systems are important and have their limitations. This article discusses the main methods used to increase the performance of submerged fermentation with emphasis on the modes of operation used, types of bioreactors and application of morphological bioengineering of filamentous fungi, and especially the use of intelligent automatic control technologies and the use of non-invasive monitoring in fermentation systems thanks to the development of machine learning (ML), neural networks, and the use of big data, which will allow more accurate decisions to be made in the fermentation of filamentous fungi in submerged environments with improvements in production yields. Full article

This study investigates the potential of using downgraded chestnuts, which are unsuitable for commercial sale, from five distinct Greek regions to produce chestnut flour and formulate gluten-free biscuits. Chestnuts were dried and milled into flour, which was then used as the sole flour ingredient in the biscuit formulation, in order to assess its nutritional and functional contribution. The moisture, lipid, protein, and ash contents were analyzed in chestnut flour samples, which showed significant regional differences. Chestnut flour biscuits (CFB) were compared to wheat flour biscuits (WFB). CFB exhibited significantly higher ash content (3.01% compared to 0.94% in WFB) and greater antioxidant capacity, with DPPH scavenging activity reaching 70.83%, as opposed to 61.67% in WFB, while maintaining similar moisture and lipid levels. Although CFB showed slightly lower protein content, the elevated mineral and phenolic compound levels contributed to its functional value. These findings indicate that downgraded chestnuts can be upcycled into gluten-free bakery products with improved functional characteristics. Given their antioxidant activity and mineral content, chestnut flour biscuits may serve as a valuable option for gluten-free diets, supporting circular economy principles and reducing food waste. Full article