Search Results (21)

Chronic kidney disease (CKD) is estimated to affect 843.6 million people, accounting for more than 10% of the world’s population, making it a serious public health issue. Dietary therapy is important for suppressing CKD progression risk factors such as hypertension. Fruits granola (FGR), which is rich in dietary fiber, including β-glucan and polyphenols, is expected to contribute to improving the intestinal environment and providing anti-inflammatory effects. We previously reported that FGR consumption improves blood pressure and the intestinal environment in hemodialysis patients. However, the safety and efficacy of FGR for patients with moderate CKD remain unclear. Therefore, we examined the effects of FGR by replacing the breakfast of 24 patients with moderate CKD at least 5 days per week over a total of 2 months. Patients with moderate CKD who were attending outpatient appointments at the Department of Nephrology at Juntendo University Hospital and whose condition was stable were included. Patients with cancer or poor nutritional status were excluded from this study. The results revealed lower systolic blood pressure, low-density lipoprotein cholesterol (LDL-C) levels, and LDL-C/HDL-C ratios after FGR intake. Furthermore, N-acetyl-β-D-glucosaminidase (NAG), a marker of renal tubular damage, was also reduced. Regarding the intestinal environment, improved bowel movements and stool quality were observed. Based on the results of this FGR intervention study, consuming dietary fiber, which is often deficient in moderate CKD patients, may have contributed to reducing risks for cardiovascular disease and urinary tubular dysfunction through FGR intake. Full article

The global challenge of food insecurity requires innovative approaches for sustainable food production and waste valorization. This study investigates the valorization of oat hulls, an abundant lignocellulosic by-product from oat manufacturing, by solid-state fermentation using edible filamentous fungi. Oat hulls sourced from oatmeal industrial side-streams were used as the sole substrate in co-cultures of Neurospora intermedia and Rhizopus oryzae. The fermentation process was optimized and upscaled, with fungal growth monitored via CO₂ efflux and modeled to assess substrate utilization. Comprehensive analyses revealed a significant increase in protein concentration (p < 0.05) in the fermented oat hulls compared to the non-fermented controls. The resulting product was successfully incorporated into granola bars, which underwent sensory evaluation and received positive feedback, demonstrating its potential as a value-added food ingredient. These findings highlight the feasibility of using edible fungi to upcycle cereal processing by-products into nutritionally enhanced alternative protein sources, supporting both food system sustainability and circular bioeconomy objectives. Full article

The aim of this study was to develop a scientifically substantiated recipe for the functional food granola using plant-derived ingredients selected for their nutritional value and functional properties. The proposed multi-component granola, comprised of a variety of cereals, fruits, and vegetables local to Kazakhstan, comprises ingredients including oats (Syrgalym variety), corn (Tatti-2012), rice (Barakat), buckwheat (Shortandinskaya 3), pumpkin (Karina), apple (Zailiyskiy), and cranberry (Ben Lear). The research methodology included an analysis of the chemical composition of ingredients, the development and testing of ten granola recipes, and an assessment of their nutritional and sensory value. Optimal formula No. 4 provided the following nutritional values per 100 g: protein—12.4 g; dietary fibre—6.8 g; vitamin C—22.3 mg; potassium—617.4 mg; and iron—4.7 mg. Statistical data processing was performed using the Pearson correlation coefficient and Student’s t-test (p < 0.05). The obtained correlation dependencies allowed the contribution of each component to the nutrient profiles to be determined. Sensory evaluation showed favourable taste and organoleptic characteristics of the recipes using fruit and berry components, especially apples and cranberries. The developed recipe can be recommended for inclusion in the diet of athletes, the elderly, and people with insufficient intake of vitamins and minerals. The results have practical value and contribute to the expansion of the range of healthy food products based on the agricultural potential of Kazakhstan. Prospects for further research include the development of specialised formulas for baby food and people with special dietary needs. Full article

Background: Prediabetes is on the rise and can progress to type 2 diabetes and related cardiometabolic complications if left untreated. Nutrition plays a critical role in blood glucose regulation, and evaluating the effects of whole foods on indices of glycemic control and body composition within individuals with prediabetes is important. This study examined whether consuming one average fresh mango daily for 24 weeks could improve the blood glucose indices and body composition in individuals with prediabetes. Methods: The participants were randomly assigned to either a treatment group (~300 g mango daily for 24 weeks) or a control group (an isocaloric granola bar daily for 24 weeks). Laboratory visits were conducted at baseline and at weeks 6, 12, and 24 to distribute the study regimen and collect anthropometric measurements, body composition data, and blood samples. Results: Twenty-three participants completed this study (treatment: n = 11; control: n = 12). At week 24, the treatment group had lower fasting blood glucose (p < 0.02) and improved insulin sensitivity (QUICKI, p = 0.02), and indicated a trend toward lower insulin resistance (HOMA-IR, p = 0.05) compared with the control. The mean HbA₁c remained stable in the treatment group but increased in the control group (p = 0.02). In the treatment group, the body fat percentage showed a borderline decrease (p = 0.05), while the fat-free mass increased (p < 0.03); no significant changes were observed in the control group. Conclusions: The daily consumption of mango for 24 weeks improved the glycemic control, insulin sensitivity, and body composition in adults with prediabetes, which supports the potential of mango as a practical dietary intervention for metabolic health. Full article

Overweight and obesity are worldwide problems; several strategies have been applied to counteract them, including the development of functional foods with specific bioactivities. Sorghum has been shown in in vitro and in vivo studies to improve various biomarkers related to overweight, obesity, and inflammation, particularly when sprouted and irradiated with UV light. In the present study, irradiated sorghum sprouts were used to prepare granola bars; their phenolic profile, antioxidant activity, in vitro bioaccessibility, anti-inflammatory potential, and sensory acceptability were measured. Gallic acid increased in response to irradiation, while catechin increased in response to sprouting. In vitro digestion showed higher intestinal recovery of phenolics and antioxidant capacity, as well as a significant decrease in nitric oxide content, an inflammation biomarker. A sensory analysis showed scores of approximately 5.5–6.5 (on a 9-point hedonic scale) for most variables analyzed, suggesting adequate acceptability. Sorghum bars made with irradiated sorghum sprouts present high potential as health foods that could help counteract the problems of overweight, obesity, and related diseases. Further in vitro and in vivo studies are needed to demonstrate the benefits of consuming this food. Full article

This feasibility study investigates the relationship between functional food consumption and mental well-being, focusing on natural foods traditionally linked to mental health benefits. This research also examines consumer preferences to identify key characteristics that novel functional foods designed to enhance mental well-being should possess. Additionally, this study lays the groundwork for a clinical trial exploring the effects of a novel functional food on mental health and well-being. Data were collected through an online bilingual survey (Greek/English) from 362 participants across Greece and Cyprus, using an adapted Functional Food Frequency Questionnaire (FFFQ) featuring 30 foods with documented effects on cognitive function and mood regulation. The survey included validated scales measuring mental well-being, health-related quality of life (HRQoL), sleep quality, and food choice motives, along with demographic and anthropometric data. Analysis revealed significant associations between functional food consumption and mental health outcomes, particularly in HRQoL, sleep quality, and body mass index (BMI). Most functional foods consumed were natural and aligned with the Mediterranean dietary pattern, such as fruits, vegetables, nuts, herbal infusions, and honey, all demonstrating positive effects on mental and physical health. Consumer preferences showed a strong inclination toward functional foods that balance sensory appeal with health benefits, including milk-based and plant-based beverages, protein bars, and granola bars. Ingredients like St. John’s wort and Greek mountain tea were identified as potentially beneficial for mental well-being, consistent with their established efficacy in psychological health. A significant majority of participants (66.9%) expressed interest in participating in clinical trials, highlighting the need for further research into the efficacy of functional food components. This study provides a foundation for future clinical trials examining the impact of novel functional food formulations on mental and physical health, addressing the growing consumer demand for products that enhance psychological resilience and well-being. Full article

This study investigated coconut copra’s (CC) potential as a key ingredient in granola formulations, examining its antioxidant activity, techno-functional, rheological, and sensory properties. Copra exhibited a significant antioxidant capacity across multiple assays: DPPH (1.40–1.58 mg TE/g DM), ABTS (0.49–1.41 mg TE/g DM), and FRAP (0.50–1.43 mM FeSO₄/g DM). Techno-functional analysis revealed a high water holding capacity (6.83–7.18 g H₂O/g DM) and water absorption capacity (3.47–4.44 g H₂O/g DM). When blended with banana flour (BF), the CC75/25BF (3:1 CC:BF ratio) mixture demonstrated optimal foaming stability (95.2–97.4%) and emulsifying properties. Rheological studies showed that increasing copra content reduced paste viscosity, with pure banana flour exhibiting the highest peak viscosity (5249 mPa·s) compared to the CC75/25BF blend (253 mPa·s). Storage stability testing over two weeks revealed minimal changes in lightness (L*: 36.53 to 35.64) and redness (a*: 15.79 to 16.12), though yellowness increased significantly (b*: 21.29 to 25.57). Texture analysis showed a progressive decrease in biting force from 37.7 N (day 0) to 16.2 N (week 2). Preliminary assessment of the final granola formulation demonstrated high consumer acceptance, with the nut-free version (Product A) receiving superior ratings for texture (4.00/5.0), crunchiness (4.00/5.0), and taste (4.06/5.0) compared to the nut-containing version. These findings suggest that coconut copra is a promising functional ingredient for granola production, offering both nutritional benefits and favorable sensory characteristics. Full article

This study examined the impact of using three types of in-store signage to educate consumers about packaging recyclability as well as to measure its effectiveness in increasing awareness of a store drop-off recycling method for packaged granola. A total of 67 shoppers were recruited and divided into two groups to shop for granola in a retail store. Group A was not exposed to signage near the granola, while Group B was exposed to the in-store signage comprising shelf strips and aisle invaders with How2Recycle educational information containing messaging about the store drop-off recycling. A store drop-off bin was positioned at the entrance of the testing environment for both groups. The results showed that Group B had a significantly higher total fixation duration (p = 0.02) and fixation count (p = 0.03) than Group A in response to the recycling instructions on the drop-off bin. When comparing the three methods of in-store signage—shelf strips, aisle invaders, and the printed store drop-off bin panels—the shelf strips performed the best with regard to total fixation duration (1.72 s) and fixation count (5.91 counts) and were noticed by the highest percentage of shoppers. The store drop-off bin panels had the best performance with regard to time to first fixation (0.12 s). The aisle invaders had the lowest performance in all three eye tracking key metrics and were noticed by the lowest percentage of participants. These responses illustrate shopper challenges related to plastic recycling. This study demonstrates that recycling information can be effectively provided through strategically positioned in-store signage, especially messaging on shelf strips. While consumers are open to the usage of Store Drop-off Bins, affirming customer knowledge of these processes is essential to develop new consumer recycling habits. Full article

The objective of this study was to investigate the optimal ratio of a mixture of Thai riceberry rice flour, Job’s tears flour, and black sesame seeds in developing a healthy cereal granola bar. Based on the experimental mixture design of 10 formulations of a granola bar, the mixture ratio of riceberry rice flour, Job’s tears flour, and black sesame seeds affected the quality of the cereal granola bar in terms of its physicochemical and sensory properties, and the differences were statistically significant (p ≤ 0.05). The main ingredients of the granola bar formulation that was well accepted were riceberry rice flour (5%), Job’s tears flour (35%), and black sesame seeds (5%). The peak viscosity of riceberry rice flour and Job’s tears flour, as measured by the Rapid Visco Analyzer (RVA), was 943.67 ± 49.60 cP and 1329.00 ± 10.71 cP, respectively. This product showed the highest overall liking score of 7.27 ± 0.64 with a water activity of 0.53 and a moisture content of 11.54%. These results suggest that the prepared local cereal granola bar can be a promising food product with nutritional value and antioxidant content. The addition of Job’s tears flour and riceberry rice flour improved the texture of the granola bars. Full article

The contribution of breakfast to daily nutrient intake is low, particularly among children, at only about 20%, and it is difficult to determine whether children are receiving adequate nutrients at breakfast. Although alterations in breakfast content are considered to affect lifestyle habits such as sleep and defecation, there have been few intervention studies in children. The relationship between nutritional balance, dietary intake, and lifestyle habits in children remains unclear. We conducted an intervention study on elementary school children’s breakfasts and observed the effects of improving the nutritional balance of breakfast on sleep parameters and defecation status. An intervention study was conducted with 26 elementary school students in Tokyo. The study design was an open-label randomized cross-over trial. Subjects consumed their usual breakfast during the control period and a granola snack containing soy protein in addition to their usual breakfast during the intervention period. Questionnaires regarding breakfast, sleep, and bowel movements were administered during each period. Based on the answers to these questionnaires, we compared the nutritional sufficiency of macronutrients, vitamins, and minerals (29 in total), as well as changes in sleep parameters and defecation status. The additional consumption of granola snacks increased the breakfast intake of 15 nutrients. The changes were particularly significant for iron, vitamin B1, vitamin D, and dietary fiber. During the intervention, sleep duration was decreased and wake-up time became earlier. In terms of defecation, the intervention did not change stool characteristics, but the frequency of defecations per week increased on average by 1.2 per week. These results suggest that the nutritional balance and the amount of breakfast are linked to sleep and defecation and that improving breakfast content can lead to lifestyle improvements in children. Full article

Health claims on food labelling can influence peoples’ perception of food without them actually eating it, for example driving a belief that a particular food will make them feel fuller. The aim of this study was to investigate whether nutrient and health claims on food labelling can influence self-reported, and physiological indicators of, satiation. A total of 50 participants attended two visits where they were asked to consume a 380 kcal breakfast (granola and yogurt) labelled as a 500 kcal ‘indulgent’ breakfast at one visit and as a 250 kcal ‘sensible’ breakfast at the other. The order of the breakfast descriptions was randomly allocated. Participants were unaware that the two breakfasts were the same product and that only the food labels differed. At each visit blood samples were collected to measure gut hormone levels (acylated ghrelin, peptide tyrosine-tyrosine and glucagon-like peptide-1) at three time points: 20 min after arrival (baseline), after 60 min (anticipatory, immediately prior to consumption) and after 90 min (post-consumption). Visual analogue scales measuring appetite (hunger, satiety, fullness, quantity and desire to eat) were completed prior to each sample. Between 60 and 90 min, participants consumed the breakfast and rated its sensory appeal. Participants reported a higher mean change in self-reported fullness for the ‘indulgent’ than the ‘sensible’ breakfast from anticipatory to post-consumption (mean difference: 7.19 [95% CI: 0.73, 13.6]; p = 0.030). This change was not observed for the other appetite measures at the other time points or gut hormone levels. This study suggests that nutrient and health claims on food labels may influence satiation as measured by self-reported fullness. It also suggests that the observed differences in satiety scores are not due to changes in the main appetite regulating gut hormones, but are more likely centrally mediated. More high-quality trials are required to confirm these findings. Full article

Agave, commonly known as “maguey” is an important part of the Mexican tradition and economy, and is mainly used for the production of alcoholic beverages, such as tequila. Industrial exploitation generates by-products, including leaves, bagasse, and fibers, that can be re-valorized. Agave is composed of cellulose, hemicellulose, lignin, fructans, and pectin, as well as simple carbohydrates. Regarding functional properties, fructans content makes agave a potential source of prebiotics with the capability to lower blood glucose and enhance lipid homeostasis when it is incorporated as a prebiotic ingredient in cookies and granola bars. Agave also has phytochemicals, such as saponins and flavonoids, conferring anti-inflammatory, antioxidant, antimicrobial, and anticancer properties, among other benefits. Agave fibers are used for polymer-based composite reinforcement and elaboration, due to their thermo-mechanical properties. Agave bagasse is considered a promising biofuel feedstock, attributed to its high-water efficiency and biomass productivity, as well as its high carbohydrate content. The optimization of physical and chemical pretreatments, enzymatic saccharification and fermentation are key for biofuel production. Emerging technologies, such as ultrasound, can provide an alternative to current pretreatment processes. In conclusion, agaves are a rich source of by-products with a wide range of potential industrial applications, therefore novel processing methods are being explored for a sustainable re-valorization of these residues. Full article

Gut-derived hormones have been suggested to play a role in bone homeostasis following food intake, although the associations are highly complex and not fully understood. In a randomized, two-day cross-over study on 14 healthy individuals, we performed postprandial time-course studies to examine the associations of the bone remodeling markers carboxyl-terminal collagen type I crosslinks (CTX) and procollagen type 1 N-terminal propeptide (P1NP) with the gut hormones glucose-dependent insulinotropic polypeptide (GIP), glucagon-like peptide 1 (GLP-1), and peptide YY (PYY) using two different meal types—a standardized mixed meal (498 kcal) or a granola bar (260 kcal). Plasma concentrations of total GIP, total GLP-1, total PYY, CTX, and P1NP were measured up to 240 min after meal intake, and the incremental area under the curve (iAUC) for each marker was calculated. The iAUC of CTX and P1NP were used to assess associations with the iAUC of GIP, GLP-1, and PYY in linear mixed effect models adjusted for meal type. CTX was positively associated with GIP and GLP-1, and it was inversely associated with PYY (all p < 0.001). No associations of P1NP with GIP or GLP-1 and PYY were found. In conclusion, the postprandial responses of the gut hormones GIP, GLP-1, and PYY are associated with the bone resorption marker CTX, supporting a link between gut hormones and bone homeostasis following food intake. Full article

Butyric acid produced in the intestine by butyric acid-producing bacteria (BAPB) is known to suppress excessive inflammatory response and may prevent chronic disease development. We evaluated whether fiber-rich barley intake increases BAPB in the gut and concomitantly butyric acid in feces. Eighteen healthy adults received granola containing functional barley (BARLEYmax^®) once daily for four weeks. Fecal DNA before intake, after intake, and one month after intake was analyzed using 16S rRNA gene sequencing to assess microbial diversity, microbial composition at the order level, and the proportion of BAPB. Fecal butyric acid concentration was also measured. There were no significant differences in diversities and microbial composition between samples. The proportion of BAPB increased significantly after the intake (from 5.9% to 8.2%). However, one month after stopping the intake, the proportion of BAPB returned to the original value (5.4%). Fecal butyric acid concentration increased significantly from 0.99 mg/g feces before intake to 1.43 mg/g after intake (p = 0.028), which decreased significantly to 0.87 mg/g after stopping intake (p = 0.008). As BAPB produce butyric acid by degrading dietary fiber, functional barley may act as a prebiotic, increasing BAPB and consequently butyric acid in the intestine. Full article

International Potato Center (CIP), -bred potato genotypes produce various yields under heat stress conditions due to being sown late. To explore options for achieving this, a replicated experiment was conducted at the field of Tuber Crops Research Sub-Centre, Bangladesh Agricultural Research Institute, Bogura, Bangladesh to evaluate the performance of fourteen CIP-bred potato genotypes with two controls (Asterix and Granola). The experiment was laid out in a split-plot design with three replications. Several indices were applied to find out the suitable genotypes under heat stress. The plant height increased by 34.61% under heat stress, which was common in all the potato genotypes. Similarly, other yield-participating characters like stem per hill, canopy coverage (%), plant vigor, and tuber number per plant were also increased under heat stress conditions. However, the tuber yield was decreased by 6.30% and 11.41%, respectively when harvested at 70 and 90 days after plantation. Moreover, “CIP-203” yielded the highest (40.66 t ha⁻¹) in non-stressed whereas, “CIP-118” yielded the highest (32.89 t/ha) in stressed conditions. Likewise, the bred “CIP-218” and “CIP-118” performed better under both growing conditions and yielded >35.00 t ha⁻¹. According to a rank-sum test, among the fourteen potato genotypes, “CIP-218”, “LB-7”, “CIP-118”, “CIP-232”, and “CIP-112” were selected as heat-tolerant potatoes and can grow in both growing conditions with higher yield potential. Full article