Search Results (46)

Nowadays, there is special interest in promoting the consumption of ancestral crops and minimally processed foods with high nutritional value. However, besides nutritional issues, safety assessments must be addressed. This study aimed to evaluate mycotoxin contamination in five minimally processed traditional Ecuadorian foods: ochratoxin A (OTA), fumonisin B₁ (FB₁), and aflatoxins (AFs) in brown rice, lupin, and quinoa; OTA, FB₁, and deoxynivalenol (DON) in whole-wheat flour; and OTA and AFs in peanuts. Samples (45 samples of peanuts and whole-wheat flour, 47 of brown rice, 46 of quinoa, and 36 of lupin) were collected from local markets and supermarkets in the three most populated cities in Ecuador. Mycotoxins were determined by RP-HPLC with fluorescence and detection. Results were compared with the maximum permitted levels (MPLs) of European Regulation 2023/915/EC. Overall contamination reached up to 59.8% of the analyzed samples (38.4% with one mycotoxin and 21.5% with co-occurrence). OTA was the most prevalent mycotoxin (in 82.6% of quinoa, 76.7% of whole-wheat flour, 53.3% of peanuts, 48.6% of lupin, and 25.5% of brown rice), and a modest number of quinoa (17%) and lupin (5.7%) samples surpassed the MPLs. DON was found in 82.2% of whole-wheat flour (28.9% > MPL). FB₁ was detected in above 25% of brown rice and whole-wheat flour and in 9% of the quinoa samples. FB₁ levels were above the MPLs only for whole-wheat flour (17.8%). AFB₁ and AFG₁ showed similar prevalence (about 6.5 and 8.5%, respectively) in quinoa and rice and about 27% in peanuts. Overall, these findings underscore the importance of enhancing fungal control in the pre- and post-harvest stages of these foods, which are recognized for their high nutritional value and ancestral worth; consequently, the results present key issues related to healthy diet promotion and food sovereignty. This study provides compelling insights into mycotoxin occurrence in minimally processed Ecuadorian foods and highlights the need for further exposure assessments by combining population consumption data. Full article

In recent years, the consumers’ demand for healthy foods has been increased. To address the dietary related diseases, the food products enriched with mushroom or colored rice were promoted. The effects of Tricholoma matsutake powder and colored rice flour on baking quality and volatile aroma compound of cookies were investigated. Texture analyzer, and electronic nose (e-nose) were used to analyze the physicochemical, structural, and digestibility properties and volatile aroma compound of cookie. With the content of Tricholoma matsutake powder and colored rice flour increased, the hardness and free amino acid content increased. Cookie in terms of weaker network structure, relatively crispy cookie texture, and better in vitro digestion activity was obtained with appropriate amount replacement. The cookie sample contained with 5% Tricholoma matsutake and 20% red rice exhibited acceptable hardness and lowest starch hydrolysis rate. The volatile aroma compounds were also affected by the wheat flour substitution. The results indicated that Tricholoma matsutake powder and colored rice flour substitution improved the baking quality of cookie. Full article

The demand for functional beverages has increased significantly in recent years as society places more and more emphasis on healthy lifestyles and disease prevention. Functional beverages may contain various health-promoting, bioactive compounds (e.g., antioxidants, vitamins, minerals, prebiotics, probiotics, proteins, etc.). These ingredients originate from sources including fruits (e.g., red berries), vegetables (e.g., spinach), nuts (e.g., flaxseeds), and herbs (e.g., turmeric), or can be added as separate components (e.g., prebiotics). Their nutritional properties qualify pseudocereals (quinoa, buckwheat, and amaranth) as ideal bases for functional beverages. They are high in antioxidants (e.g., polyphenols), vitamins (e.g., folate), and minerals (e.g., iron). Their high protein content (5.7–25.3%, about three times higher than that of maize) improves the nutritional profile of plant-based drinks. They have a balanced protein and amino acid composition, as they contain all the essential amino acids (among which lysine is present in high amounts) and are gluten-free. The in vitro protein digestibility of pseudocereals is also outstanding (PDCAAS: quinoa (0.85), amaranth (0.70), and buckwheat (0.78), while those for wheat, rice, and maize are 0.42, 0.56, and 0.47, respectively). Given these benefits, trends in producing and consuming plant-based, especially pseudocereal-based, functional beverages are highlighted in the present review. Full article

Bacterial leaf blight (BLB) is a destructive disease caused by Xanthomonas oryzae pv. oryzae (Xoo). It has been proven that BLB adversely influences the growth and production of rice, resulting in substantial losses in yield. Nanoparticle–antimicrobial compounds possess excellent physicochemical properties, which have generated groundbreaking applications in protecting rice against BLB attacks. However, there is less research focused on the interaction between nanoparticles and the microbiome of BLB rice leaves, particularly the structure and function of endophytic bacteria, which are essential to plant health and pathogenesis. Therefore, the study explored how Cu-Ag nanoparticles influenced the endophytic bacteria’s composition and functions in healthy and BLB rice leaves. The data demonstrated that the relative abundance of beneficial bacteria, Burkholderiales, Micrococcales, and Rhizobiales, increased after the introduction of Cu-Ag nanoparticles on the leaves of BLB rice. The examination of PAL activity demonstrated that nanoparticles limited the spread of Xoo in rice leaves. Furthermore, endophytic community functional prediction demonstrated that nanoparticles may regulate the physiological process associated with potential stress resistance and growth-promoting function in the endophytic communities. This investigation may enhance the understanding of interactions between nanoparticles and the composition of rice endophytic microbiome, which can contribute to the exploration and application of nanomaterials in crop pathogen management. Full article

Fermented plant-based beverages are renowned due to their health benefits and sustainability. This study focuses on developing fermented local beverages from rice, carob, and tiger nuts. The fermentation process with four different commercial starters of lactic acid bacteria was optimized based on pH drop and colony counts at 37 °C and the supplementation with 7.5–15 g glucose/100 mL. Analyses of antioxidant capacity, phytochemical profile, proximate composition and sensory attributes were conducted, along with studies on the gastrointestinal survival of probiotics. Total polyphenols levels and antioxidant capacity followed the order: carob > tiger nut > rice (159.8–218.9 > 34.1–127.9 > 7.2–17.5 mg GAE/L for total polyphenols; 4461.9–15,111.6 > 2916.8–7897.3 > 1845.7–6103.5 µM Trolox/L for ORAC; and 2057.7–4235.3 > 318.9–876.7 > n.d.–239.7 µM Trolox/L for TEAC, respectively). The VEGE061 consortium showed the best results for the majority of parameters analyzed, influencing fat content and fatty acid profiles and increasing monounsaturated fatty acids in tiger nuts while promoting saturated fatty acids in rice beverages. Simulated in vitro digestion significantly reduced probiotic content in tiger nuts, carob, and, to a lesser extent, rice beverages. The beverages showed good sensory attributes, with tiger nut developing lactic and floral notes, carob achieving a balanced aroma profile with VEGE061, and rice displaying pleasant sensory qualities with VEGE033 and VEGE061 consortia. Further research is needed to explore optimal conditions for scaling up the process and strategies to improve probiotic delivery, aiming to increase post-digestion survival. This approach could promote the development of healthy and sustainable food alternatives. Full article

Background/Objectives: Little is known about preschool-age children’s food concepts among diverse populations. Grounded in the Theory of Mind and Naïve Biology, the primary aim of this study was to describe Black and Hispanic preschool-age children’s food concepts. A secondary aim was to determine the feasibility of collecting data from preschool-age children via a video conferencing platform. Methods: Preliminary qualitative descriptive study. A purposive sample of nine 4- to 6-year-old children ($\overline{\mathrm{x}}$ age = 4.9; Black, n = 7; Hispanic, n = 2), mostly female (n = 7) participated. Children generated two free lists: foods they think of, and foods they eat, reported mouthfeel of 16 foods, and performed a constrained card sort with rationale. Results: All children were able to use the video conference platform. Foods that Black and Hispanic children frequently listed as thought of ($\overline{\mathrm{x}}$ = 6.75) included chicken, rice, carrots, and apples; those frequently listed as foods they eat ($\overline{\mathrm{x}}$ = 8.33) included pancakes and grapes. Black and Hispanic children used various lexicon such as warm, soft, crunchy, and “ouchy” to describe mouthfeel. All preschool-age children sorted foods into piles (range 4–20 piles). Younger children used discrete labels to categorize foods and created many piles while older children used broader labels and created fewer piles. Conclusions: This is the first study to add to the literature about Black and Hispanic preschool-age children’s food concepts before receiving formal education about nutrition. Additionally, we highlight the novel and successful use of ethnographic techniques via internet video conferencing. Subtle differences in their experiential knowledge about food reflect culturally salient qualities that are critical to consider when developing interventions to promote healthy eating behavior. Full article

Food insecurity (FI) is a persistent issue in Brazil, with significant disparities existing across the country’s macroregions. This study investigated the food acquisition locations and types of foods purchased at different levels of FI, utilizing data from 57,920 households in the 2017–2018 Brazilian Household Budget Survey. Food acquisition locations were grouped into supermarkets, small markets, street fairs/fruit and vegetable stores/public markets, and others. Foods were categorized into 12 groups: rice, beans, vegetables, fruits, red meats, fish, poultry, eggs, milk and dairy products, bread, cookies, and sugary drinks. Supermarkets are the primary source of food in Brazil. However, in the North and Northeast regions, small markets are more frequently used across all levels of FI. Nationally, most food groups are predominantly purchased at supermarkets. Nevertheless, households experiencing moderate or severe FI rely more on small markets for essential items such as rice, beans, and proteins, as well as ultraprocessed foods. These findings highlight the need for public policies that improve food access for vulnerable populations and address regional inequalities. Enhancing access and ensuring food security across different regions is essential to promoting equitable and healthy diets throughout the country. Full article

Background and Objectives: Numerous traditional and innovative approaches have been employed to understand and evaluate children’s food preferences and food and nutrition knowledge, recognizing their essential role in shaping good nutrition. Drawing as a projective technique allows children to express their unconscious thoughts and preferences through visual representation, distinguishing it from other methods by providing an insight into their inner feelings and perceptions that may not be easily articulated through verbal techniques. The main goals of the study are to use drawing as a projective technique to gain insights into children’s food preferences, and to examine the children’s current nutrition knowledge and dietary perceptions. Methods: This study involved school-aged children from four public schools in San Jose City, Nueva Ecija, Philippines, who met the inclusion criteria and provided parental consent and the children’s permission. Data collection included (a) questionnaires to measure food group and food frequency knowledge, the children’s opinions on food healthiness and likability, and (b) a drawing activity as a projective technique. The questionnaire scores and the specific foods on the children’s drawings were entered into an electronic worksheet and analyzed quantitatively. Results: The majority of Filipino school-aged children have a low (50%) to average (43%) level of food group knowledge and an average (62%) to low (32%) level of food frequency knowledge. The children can identify the healthiness of the food, but they express a liking for both healthy and unhealthy options. The children’s drawings showed a low preference for Glow food groups, including fruits and vegetables (47%), as compared to Grow foods (94%), Beverages (89%), and Go foods (85%) groups. “Rice and Egg”, the most paired items, indicated a preference among Filipino children. Gender-based analysis showed girls favored “Ice Cream”, “Bread”, “Apple”, and “Oranges” more than boys, but there were no significant gender differences found in Grow food group preferences. Conclusions: Children’s drawings are an effective, valuable complementary tool for understanding children’s food preferences, displaying the value of creative methods in gaining unique insights. The results highlight specific gaps in knowledge, such as the need for a better understanding of food groups and the importance of fruits and vegetables among children. Addressing these gaps in educational programs could enhance children’s food knowledge and encourage healthier dietary choices. Nutrition education programs might use interactive activities focused on food groups and emphasize the benefits of fruits and vegetables to promote better dietary habits for the improvement of children’s long-term health outcomes. Full article

Plant–endophytic fungi are widely distributed and highly diverse, with many of them capable of influencing plant growth and development, which is related to the production of volatile organic compounds (VOCs). While certain fungal VOCs have been found to stimulate plant growth, others exhibit inhibitory effects. Importantly, the impact of fungal VOCs extends beyond host plants to affect non-host plants as well. In this study, we isolated two plant–endophytic fungi, Clonostachys sp. CC1 and Clonostachys sp. CC2, from healthy rice roots. These strains were co-cultured with both rice and Arabidopsis thaliana. Our results demonstrated that both strains significantly enhanced the growth of both rice and A. thaliana. Specifically, they increased the length and biomass of rice and A. thaliana seedlings, as well as the chlorophyll content, while decreasing the H₂O₂ content in the leaves of both plants. The VOCs produced by these strains were analyzed using gas chromatography–mass spectrometry (GC-MS), which identified a total of 10 main ingredients. Among these compounds, 1-pentanol, ethylbenzene, and dimethyl phthalate inhibited the growth of rice while promoting the growth of A. thaliana, highlighting the variability in the effects of these compounds on different plant species and the complexity of plant–fungal interactions. Full article

The purpose of this study was to examine how green leaf juice drinking affect the postprandial blood glucose. Postprandial hyperglycemia causes vascular endothelial damage and chronic inflammation, promoting atherosclerosis, regardless of the presence of diabetes. Some ingredients in greenleaf juice have been reported to suppress blood glucose levels; however, the effect of greenleaf juice on reducing blood glucose levels in healthy individuals is unclear. We observed changes in postprandial blood glucose levels in 13 healthy young women who drank greenleaf juice before or concomitantly with rice. Compared to water, greenleaf juice consumption reduced blood glucose levels at 90 and 120 min after rice consumption, with no difference regardless of the time of greenleaf juice consumption. Greenleaf juice may be one of the most convenient and cost-effective methods for reducing postprandial blood glucose in healthy people. Full article

Objectives: This study aimed to assess postprandial blood glucose response (PBGR), relative glycemic response (RGR) and insulin response when 25 g available carbohydrates (AC) is replaced with cooked lentils in the formulation of muffins, chilies and soups. Methods: In randomized, crossover studies, healthy adults consumed foods containing 25 g AC from green lentils, red lentils or a control (wheat muffin, n = 24; rice chili, n = 24; potato soup, n = 20). Blood collected at fasting and at 15, 30, 45, 60, 90 and 120 min was analyzed to derive the incremental area under the response curve (iAUC) for glucose, insulin, RGR and maximum concentration (C_MAX). Treatment effects were assessed with repeated measures ANOVA. Results: A replacement of 25 g AC with green lentils significantly decreased glucose iAUC compared to chili and soup (p < 0.0001), but not muffin (p = 0.07) controls, while also eliciting a significantly lower insulin iAUC for all three foods (muffin p = 0.03; chili p = 0.0002; soup p < 0.0001). Red lentil foods significantly decreased glucose iAUC (muffin p = 0.02; chili p < 0.0001; soup p < 0.0001) compared to controls, with a significantly lower insulin iAUC for chili and soup (p < 0.0001) but not muffins (p = 0.09). The RGR for muffins, chilies and soups was 88, 58 and 61%, respectively, for green lentils, and 84, 48 and 49%, respectively, for red lentils. Conclusions: PBGR, insulin and RGR are decreased when lentils are incorporated into food products, providing credible evidence to promote carbohydrate replacement with lentil-based foods. Full article

In the traditional farming systems, the excessive application of chemical fertilizers to boost crop yields has resulted in a range of issues, such as soil quality degradation, soil structure deterioration, and pollution of the farmland ecological environment. Green manure, as a high-quality biological fertilizer source with rich nutrient content, is of great significance for enhancing the soil quality and establishing a healthy farmland ecosystem. However, there are few studies on the effects of different green manures on the soil nutrient levels, enzyme activities, and soil bacterial community composition in the rice–wheat rotation areas in southern China. Thus, we planted Chinese milk vetch (MV; Astragalus sinicus L.), light leaf vetch (LV; Vicia villosa var.), common vetch (CV; Vicia sativa L.), crimson clover (CC; Trifolium incarnatum L.), Italian ryegrass (RG; Lolium multiflorum L.), and winter fields without any crops as a control in the Taihu Lake area of Jiangsu. The soil samples collected after tilling and returning the green manure to the field during the bloom period were used to analyze the effects of the different green manures on the soil nutrient content, enzyme activity, and the structural composition of the bacterial community. This analysis was conducted using chemical methods and high-throughput sequencing technology. The results showed that the green manure returned to the field increased the soil pH, soil organic matter (SOM), alkali-hydrolyzed nitrogen (AN), available phosphorus (AP), available potassium (AK), sucrose (SC), urease (UE), and neutral phosphatase (NEP) contents compared to the control. They increased by 1.55% to 10.06%, 0.26% to 9.31%, 20.95% to 28.42%, 20.66% to 57.79%, 12.38% to 37.94%, 3.11% to 58.19%, 6.49% to 32.99%, and 50.0% to 80.36%, respectively. In addition, the green manure field increased the relative abundance of the genera Proteobacteria and Haliangium while decreasing the relative abundance of Gemmatimonadetes, Chloroflexi, SBR1031, and Anaeromyxobacter in the soil bacteria. Both the number of ASVs (amplicon sequence variants) and α-diversity of the soil bacterial communities were higher compared to the control, and the β-diversity varied significantly among the treatments. Alkali-hydrolyzed nitrogen and neutral phosphatase had the greatest influence on the soil bacterial community diversity, with alkali-hydrolyzed nitrogen being the primary soil factor affecting the soil bacterial community composition. Meanwhile, the results of the principal component analysis showed that the MV treatment had the most significant impact on soil improvement. Our study provides significant insights into the sustainable management of the soil quality in rice–wheat rotations. It identifies MV as the best choice among the green manure crops for improving the soil quality, offering innovative solutions for reducing chemical fertilizer dependence and promoting ecological sustainability. Full article

In the context of global food security and the pursuit of sustainable agricultural development, fostering synergistic innovation in the seed industry is of strategic importance. However, the collaborative innovation process between seed companies, research institutions, and governments is fraught with challenges due to information asymmetry and bounded rationality within the research and development phase. This paper establishes a multi-agent evolutionary game framework, taking the breeding of salt-tolerant rice as a case study. This study, grounded in the theories of information asymmetry and bounded rationality, constructs a two-party evolutionary game model for the interaction between enterprises and research institutions under market mechanisms. It further extends this model to include government participation, forming a three-party evolutionary game model. The aim is to uncover the evolutionary trends in collaborative behavior under various policy interventions and to understand how governments can foster collaborative innovation in salt-tolerant rice breeding through policy measures. To integrate the impact of historical decisions on the evolution of collaborative innovation, this research employs a delay differential equation (DDE) algorithm that takes historical lags into account within the numerical simulation. The stability analysis and numerical simulation using the DDE algorithm reveal the risk of market failure within the collaborative innovation system for salt-tolerant rice breeding operating under market mechanisms. Government involvement can mitigate this risk by adjusting incentive and restraint mechanisms to promote the system’s stability and efficiency. Simulation results further identify that the initial willingness to participate, the coefficient for the distribution of benefits, the coefficient for cost sharing, and the government’s punitive and incentivizing intensities are crucial factors affecting the stability of collaborative innovation. Based on these findings, the study suggests a series of policy recommendations including enhancing the initial motivation for participation in collaborative innovation, refining mechanisms for benefit distribution and cost sharing, strengthening regulatory compliance systems, constructing incentive frameworks, and encouraging information sharing and technology exchange. These strategies aim to establish a healthy and effective ecosystem for collaborative innovation in salt-tolerant rice breeding. While this research uses salt-tolerant rice breeding as a case study, the proposed cooperative mechanisms and policy suggestions have universal applicability in various agricultural science and technology innovation scenarios, especially when research meets widespread social needs but lacks commercial profit drivers, underscoring the essential role of government incentives and support. Consequently, this research not only contributes a new perspective to the application of evolutionary game theory in agricultural science and technology innovation but also offers empirical backing for policymakers in advancing similar collaborative innovation endeavors. Full article

Colored rice is richer in nutrients and contains more nutrients and bioactive substances than ordinary white rice. Moderate consumption of black (purple) rice has a variety of physiological effects, such as antioxidant effects, blood lipid regulation, and blood sugar control. Therefore, we utilized nontargeted metabolomics, quantitative assays for flavonoid and phenolic compounds, and physiological and biochemical data to explore the correlations between metabolites and the development of antioxidant characteristics in pigmented rice seeds. The findings indicated that, among Yangjinnuo 818 (YJN818), Hongnuo (HN), Yangchannuo 1 hao (YCN1H), and Yangzi 6 hao (YZ6H), YZ6H exhibited the highest PAL activity, which was 2.13, 3.08, and 3.25 times greater than those of YJN818, HN, and YCN1H, respectively. YZ6H likewise exhibited the highest flavonoid content, which was 3.8, 7.06, and 35.54 times greater than those of YJN818, HN, and YCN1H, respectively. YZ6H also had the highest total antioxidant capacity, which was 2.42, 3.76, and 3.77 times greater than those of YJN818, HN, and YCN1H, respectively. Thus, purple rice grains have stronger antioxidant properties than other colored rice grains. Receiver operating characteristic (ROC) curve analysis revealed that trans-3,3′,4′,5,5′,7-hexahydroxyflavanone, phorizin, and trilobatin in the YZ6H, HN, and YCN1H comparison groups all had area under the curve (AUC) values of 1. Phlorizin, trans-3,3′,4′,5,5′,7-hexahydroxyflavanone, and trilobatin were recognized as indices of antioxidant capability in colored rice in this research. This research adds to the understanding of antioxidant compounds in pigmented rice, which can increase the nutritional value of rice and promote the overall well-being of individuals. This type of information is of immense importance in maintaining a balanced and healthy diet. Full article

Current consumption drivers, particularly those related to health and wellbeing, have been influencing trends for the lower consumption of cereals, particularly rice, due to their typical high glycaemic index (GIs) and consequent impacts on obesity. To satisfy this consumer concern, more food innovations that promote healthy eating habits are required. Such innovations must be consumer-oriented to succeed, understanding the dynamics of consumer habits and responding to consumer expectations. This study explored these habits, from acquisition to consumption practices, and the expectations of the European market from the perspective of the major European consumer, Portugal, to obtain insights that support the development of low glycaemic index (GI) rice products. A mixed-methods approach was applied. For the first quantitative questionnaire, 256 Portuguese rice consumers aged 18–73 years were recruited. Twenty-four individuals were selected according to their gender and rice consumption profiles for in-depth interviews. The results confirmed that rice was the main side dish for the participants and was mainly consumed at home, cooked from raw milled rice. The drivers of consumption differ according to the provisioning process stage. In the acquisition stage, participants reported benefits from the rice’s dynamic market by comparing products on price, brand, and rice types. In the preparation stage, participants reported the adequacy of the recipe and occasion, while in the consumption stage, participants enhanced their sensory preferences, depending on the rice dish. Although the GI concept was unknown to half of the participants, it was perceived as interesting and positive for healthy eating. Consumers showed concern about the taste and naturalness of the product, preferring it to be as close to a homemade dish as possible. The negative perceptions we verified were interpreted to be due to a lack of knowledge about the GI concept. Therefore, awareness actions and informative campaigns are recommended to promote low-GI rice products. Full article